Zucchini Pie (from a customer)

Notes: I have not tried this yet.

1 cup zucchini
2/3 cup sugar
1 egg
1 1/2 Tbsp. butter
2 Tbsp. flour
1 cup milnot
1 tsp. vanilla

Peel and remove seeds from zucchini, cut into small pieces. Boil until tender, drain well. Put all ingredients in blender & blend 2 minutes. Pour into an unbaked deep pie shell. Sprinkle with cinnamon. Bake at 400 degrees for 5 min. Then bake at 350 degrees for 35 min.

Tart Cranberry Apple Crisp from Taste of Home

Notes: I haven't tried this yet

Ingredients

• 5 medium tart apples, sliced
• 1 tablespoon all-purpose flour
• 1 can (14 ounces) whole-berry cranberry sauce
• 
  TOPPING:
• 3/4 cup quick-cooking oats
• 1/3 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 tablespoons plus 2 teaspoons wheat bran
• 2 tablespoons canola oil
• 2 tablespoons butter, melted
• 3/4 teaspoon ground cinnamon
• Fat-free vanilla frozen yogurt, optional

Directions

• In a large bowl, combine apples and flour; toss to coat. Stir in cranberry sauce. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
• In a small bowl, combine topping ingredients; sprinkle over apple mixture. Bake, uncovered, at 350° for 40-45 minutes or until topping is golden brown and fruit is tender. Serve with frozen yogurt if desired. Yield: 8 servings.

Nutrition Facts: 1 serving (calculated without frozen yogurt) equals 259 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 36 mg sodium, 50 g carbohydrate, 4 g fiber, 2 g protein.

Veggie Steak Fajitas from Healthy Cooking

Note: I haven't tried this yet.

1 beef top sirloin steak (1 pound) thinly sliced
2 tsp. ground cumin
1/8 tsp. salt
3 tsp. canola oil, divided
1 large onion, julienned
1 small sweet red pepper, julienned
1 small green pepper, julienned
2 Tbsp. minced fresh cilantro
4 whole what tortillas (8 in.) warmed

Optional ingredients: Shredded lettuce, chopped tomato & reduced fat sour cream

1. Sprinkle beef with cumin & salt. In a large skillet, saute beef in 2 tsp. oil until no longer pink. Remove & set aside.
2. In the same skillet, saute onion & peppers in remaining oil until tender. Stir in cilantro. Return beef to pan & heat through.
3. Spoon onto tortillas; fold in sides. Serve with lettuce, tomato & reduced fat sour cream, if desired.

1 fajita (calculated w/o optional ingredients = 11 grams fat

Multi-Grain Cinnamon Rolls from Healthy Cooking

Note: I have not tried this yet, but if it is half as good as the pictures looked, it should be very good.

1 pkg. active dry yeast
3/4 cup warm water (110 degree to 115 degree)
1/2 cu quick cooking oats
1/2 cup whole wheat flour
1/4 cup packed brown sugar
2 Tbsp. butter, melted
1 egg
1 tsp salt
1 3/4 to 2 1/4 cups all purpose flour

Filling:
3 Tbsp butter, softened
6 1/2 tsp. half & half crream
4 1/2 tsp. butter, softened

1. In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt & 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth & elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to coat the top. Cover & let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Roll into an 18 in. x 12 in. rectangle; spread with butter. Combine sugar & cinnamon; sprinkle over dough to within 1/2 in. of edges.
4. Roll up jelly roll style, starting with a short side; pinch seams to seal.
5. Cut into 12 slices. Place cut sides down in a greased 13 in. x 9 in. baking pan. Cover & let rise until doubled, about 45 min.
6. Bake at 375 degrees for 15 - 20 min. or until golden brown. For icing, in a small bowl, beat the confectioners sugar, cream & butter until smooth. Drizzle over warm rolls.

Serving: 1 cinnamon roll = 7 grams fat

Variation: Twisted Cinnamon Ring

Follow method for cinnamon rolls through Step 3. Roll up jelly roll style, starting with a long side. Cut roll in half lengthwise. Place dough side by side on a greased baking sheet. Twist together, cut side up; shape into a ring. Pinch ends together. Cover & let rise until doubled, about 45 in. Bake at 375 for 20 - 25 min. or until golden brown. Remove from pan to a wire rack. Make the glaze & drizzle over warm bread.

Variation: Cinnamon Pull Apart Loaf

Follow method for cinnamon rolls through Step 3. Cut into thirty six 3 in. x 2 in. rectangles. Make two stacks of 18 rectangles. Place, cut sides up, in a greased 9 in x 5 in loaf pan. Cover & let rise until doubled, about 45 minutes. Bake at 375 for 25 - 30 min. or until golden brown. Cool for 10 min. before removing from pan. Make glaze; drizzle over warm bread.

Hint: Use a pizza cutter to cut dough into six strips lengthwise and widthwise.

Garden Chicken Cacciatore from Healthy Cooking

Notes: I have not made this yet.

12 boneless skinless chicken thighs (about 3 lbs.)
2 medium green peppers, chopped
1 can (14 1/2 oz.) diced tomatoes with basil, oregano & garlic, undrained
1 can (6 oz.) tomato paste
1 medium onion, sliced
1/2 cup reduced sodium chicken broth
1/4 cup dry red wine or add'l reduced sodium chicken broth
3 garlic cloves, minced
3/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. cornstarch
2 Tbsp. water

1. Place chicken in a 4 qt. slow cooker. In a small bowl, combine the green peppers, tomatoes, tomato paste, onion , broth, wine, garlic, salt & pepper. Cover & cook on low for 8 - 10 hours or until chicken is tender.

2. Combine cornstarch & water until smooth; gradually stir into slow cooker. Cover & cook on high 30 minutes longer or until sauce is thickened.

Serving: 1 chicken thigh w/ scant 1/2 cup sauce = 9 gram fat

Lentil & Chicken Sausage Stew from Healthy Cooking

Notes: I have not made this yet.

1 carton (32 oz.) reduced-sodium chicken broth
1 can (28 oz.) diced tomatoes, undrained
3 fully cooked spicy chicken sausage links, (3 oz. each), cut into 1/2 inch slices
1 cup dried lentils, rinsed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 tsp. dried thyme

In a 4 or 5 quart slow cooker, combine all ingredients. Cover & cook on low for 8 - 10 hours or until lentils are tender.

Serving: 1 1/2 cups = 4 gram fat

Spicy Chicken & Rice from Healthy Cooking

Notes: I haven't made this yet.

4 boneless skinless chicken breast halves (6 oz. each)
2 cans diced tomatoes w/mild green chilies, undrained
1 medium onion, chopped
1 garlic clove, minced
1 tsp. smoked paprika
3/4 tsp. sale
1/2 tsp. ground cumin
1/2 tsp. ground chipotle pepper
6 cups cooked brown rice
1 can black beans, rinsed & drained
1/2 cup shredded cheddar cheese
1/2 cup reduced fat sour cream

1. Place chicken in a 4 or 5 qt. slow cooker. In a large bowl, combine the domatoes, green peppers, onion, garlic, paprika, salt, cumin & chipotle pepper, pour over chicken. Cover & cook on low for 5 - 6 hours or until chicken is tender.

2. Shred chicken with two forks and return to the slow cooker. Stire in rice & beans; heat through. Garnish with cheese & sour cream.

Serving: 1 1/3 cups, 7 grams of fat w/1 Tbsp Cheese & 1 Tbsp sour cream