HEALTHY BANANA BREAD

Hey gang:
This banana bread is good, not as moist as the high sugar and fat ones, but still not to bad.

HEALTHY BANANA BREAD
1/2 cup of margarine
1/2 cup brown sugar splenda
1/2 cup splenda, or 1/4 cup of honey...I don't use honey as it is high in sugar
1 tsp. vanilla
3/4 tsp. baking soda
pinch of salt
1 1/2 cup of mashed bananas...about 3 medium or large bananas
2 large eggs
2 cups whole wheat flour
1/2 cup or chopped walnuts....optional
Preheat oven to 350'
In a large bowl beat margarine, sugar, vanilla, baking soda and salt. Add bananas and eggs beating until smooth.
Add the flour and the walnuts and stir until smooth. Spoon batter into a 9x5 inch loaf pan.
Bake in 350' oven for 1 hour, check it in the last 10 minutes to be certain that the top is not getting to brown, if it is to brown then cover with a piece of aluminum foil. Use a skewer or cake tester to check for doneness. I have never had to bake it for more than an hour.
Allow to cool for 10 minutes and remove from pan and cool on a rack.
Yields: 1 loaf, or 16 servings.
When it is cool I store it in a plastic bag to keep it moist.
I don't have the calorie count or any other information.
TTFN
Jake
ps: The original recipe calls for letting the batter in the loaf pan to sit for 10 minutes at room temperature. I personally have never done this.

BARLEY AND CORN CASSEROLE

This recipe is a great vegetarian dish. Barley is a good source of soluble fiber.
It originally called for black beans, but I don't like black beans, but if you like them then add can of them. This will add more protein to the dish.

BARLEY AND CORN CASSEROLE
1 TBSP vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 cup pearl or pot barley
3 cups vegetable or chicken stock...I use chicken stock as I am not a vegetarian
2 cups kernal corn...I use frozen corn
1 tomato, diced
1/2 red pepper, diced
2 TBSP fresh lemon juice or lime juice
1/2 cup chopped parsley or basil....I don't usually use either as I never keep in on hand or chopped green onions at the end would be nice also, nice colours.

In a frying pan saute the onions and garlic until soft and translucent, add the barley and saute for just a couple of minutes and add the chicken stock.
Transfer the mixture to a casserole dish and cover, bake in 350' oven for 1 hour.
Remove from oven and add the corn, red peppers, tomato and lemon juice. If using parsley add it now also. Return to oven and cook for about 10 minutes more.
If using chopped green onions add them at the end so they remain nice and crisp.

I even like this dish served at room temperature, the taste is fresh and the lemon juice gives it a little zing.
If using black beans add at the same time you add the corn, but drain and rinse the beans before adding to the dish.
I only have the nutritional data for the dish with the black beans, so if anyone wants the information I can supply it if you email me.
TTFN
Jake

COTTAGE CHEESE BREAD

Hey all: This recipe is adapted from an old Diabetes Cookbook going back to 1986.
COTTAGE CHEESE BREAD
1 tsp sugar
1/4 cup warm water
1 pkg dry yeast....I use the old fashioned one not the instant one
1 1/4 cup of no-fat cottage cheese
2-2 1/2 cup flour....I use one cup all purpose flour and 1 cup whole wheat flour
1 TBSP sugar
1/2 tsp each salt and baking soda
1 egg well beaten
Dissolve sugar in water and sprinkle yeast over the water/sugar mixture. Let stand for 10 minutes.
Warm cottage cheese in saucepan..(I do it in the microwave) just until warm.
Combine flour (1 cup), sugar, salt and baking soda in a mixer bowl. Stir in warm cottage cheese, egg and yeast mixture. Beat for about 3 minutes. Stir in the remaining flour, (I only use 1 cup of the flour) and mix until it is a stiff dough.
Cover with plastic wrap and allow to raise in a warm place until double in volume (I use the oven that is slightly warmed and leave the oven light on..it warms the oven). This will take about 1 hour. Punch down dough and place in a well greased baking dish...the cottage cheese can stick to the pan.
Let rise in a warm place until double in volume, it takes about 30-45 minutes.
Bake in 350* oven for 30 to 35 minutes or until golden brown on top.
Makes 12 servings
16 carbs
7 gr protein
1 gr fat
101 calories
These stats are calculated using 2% cottage cheese, so the fat is lower and so are the calories.
The nice thing about this bread it does not need kneading.

COTTAGE CHEESE PANCAKES

These pancakes are rather like crepes, they are not light and fluffy, but the cottage cheese makes them moist. I like to serve them with homemade applesauce and a drizzle of real maple syrup...just a drizzle is enough.
1 1/2 cups of low fat cottage cheese
1/2 buttermilk
2 egg whites
1 egg...I use the omega 3 eggs
1 TBSP canola oil
1 tsp vanilla
1 tsp grated lemon zest...sometimes I use orange zest
1/2 whole wheat flour
1/2 cup wheat germ
1/4 cup splenda
1/2 tsp baking soda
1/4 tsp baking powder
In the container of a food processor combine, cottage cheese, buttermilk, egg whites, oil, vanilla and lemon zest. And pulse until the cottage cheese is in smaller chunks...if you prefer leave the cottage cheese whole then you get a different texture to the pancakes.
In a bowl combine flour, wheat germ, splenda, baking soda, and baking powder and stir together until well blended.
Add wet mixture from the processor to the dry ingredients and stir until combined.
Heat a non-stick griddle or fry pan over medium heat. Ladle in about 1/4 cup of the batter. Cook until bubbles appear on top and then using a spatula flip pancake and cook the other side for about 2 minutes, or until the underside is golden. Repeat with the remaining batter.
Makes 4 servings
* When I say use a non-stick pan I mean use a non-stick pan as these pancakes will stick because of the cottage cheese.
The original recipe called for 1 TBSP of splenda but I like them a little bit sweet, so use your judgment when you make them.

TTFN
Jake

CREAMY RICE PUDDING

Hey all: I have been making this rice pudding for years. It is a good recipe and I have always used a sweetener in it and add raisins, now I put in dried cranberries, they make it kind of pink and it is pretty in a parfait dish.
CREAMY RICE PUDDING
1/3 cup uncooked long grain rice
1/4 cup water
2 cups skim milk
Spenda to taste....I use about a 1/4 cup and if I feel like I need it sweeter I add more
Pinch of salt
1 egg
1 tsp vanilla extract
1/4 cup raisins....I put in dried cranberries and I put about 1/2 cup
Sprinkle of cinnamon (optional)
1:In a large saucepan combine rice, water and 1 1/2 cups of the skim milk, splenda, and salt. Bring to a boil over medium heat...be careful it boils over and burns easily and stir constantly.
2:Reduce heat to low and simmer, covered until rice is tender and mixture thickens...takes about 15-20 minutes.
3:Meanwhile use a wire whisk to beat together the remaining skim milk, egg and vanilla in a small bowl. Add to rice mixture stirring while you do this so it doesn't lump. Add raisins or cranberries.
4:Cook until thick and creamy, about 3-4 minutes, stirring constantly. Chill or serve warm.
Makes 4 servings
Each serving is 136 calories made with sugar, so it would be less with splenda.
When I make mine I sometimes use powdered milk and add a little extra powder to it so it is even creamier.
The way I like it best is served warm with just a dollop of no-sugar added vanilla ice cream. MAJOR YUMMY.

TTFN
Jake

PINEAPPLE DESSERT

PINEAPPLE DESSERT
This is just something I made up as there was once upon a time a dessert called Pineapple Delight that I love so much, but it is so full of sugar and fat that I can't eat it anymore so I came up with this one.

Graham wafers
1 can of crushed pineapple...with the juice..14 oz
1 package of light cream cheese
1 package of low sugar instant vanilla pudding mix
1 cup of skim milk
1 1/2 cup of light cool whip topping
Put the pudding mix, pineapple (with the juice), cream cheese and milk into a food processor and whirl it around real good, then fold in the whipped topping. I fold it in the processor by just pulsing it off and on several times.
Take a square pan and line it with graham wafers (whole) then put on a layer of the pineapple mixture, and repeat this a couple of times...I usually end up with about three layer. Place in fridge and let sit for about 8 hours or over night.
Not as good as pineapple delight but it will satisfy the craving for pineapple and sweets.

TIRAMISU

Hey gang: This is not real Tiramisu but it is tasty and it is light in fat and sugar, so allow me my little quirks. I took this from a Kraft recipe and manipulated it to my taste.
TIRAMISU A LA JAKE
1 package jello vanilla fat free instant pudding
1 package (250g) low fat cream cheese....room temperature
2 cups of skim milk
1 1/2 cups low fat cool whip.......I use the store brand
3/4 cup boiling water
2-3 TBSP of Maxwell House Cafe Light Swiss mocha instant coffee beverage mix...I have a hard time finding this, so if you find it buy 2.....although it does last a long time.
Whole graham wafers
Cocoa for sprinkling.....I use a small strainer to sprinkle the cocoa
Dissolve the coffee (mocha mix) in the boiling water and stir well. Set aside.
In a food processor place the pudding mix and the milk and process for a few minutes, add the cream cheese and continue to process until smooth. Fold in cool whip....I do it by just pulsing the processor in short bursts.
Depending on the size of your pan, place graham wafer in a layer, sprinkle with the coffee on top of the wafers, it will soak into them, top with a third of the pudding/cream cheese mix, and sprinkle with a healthy sprinkling of cocoa.
Repeat this process until you end up with the last layer of the pudding/cream cheese mixture. Sprinkle very generously with the cocoa. I usually end up with 3 layers. Refrigerate overnight. I only wait a few hours because I can't resist this dessert.
I absolutely love the real Tiramisu but can't indulge, so to me this is a good alternative and although not a tasty it is a nice dessert, I even serve it to guest and do not tell them it is a healthy dessert LOL.

CORNMEAL MUFFINS

Hey all: These are not the greatest muffins but if you have a hankerin for corn muffin they are as good as any.
CORNMEAL MUFFINS
1 cup skim milk
1 cup cornmeal
1/2 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup brown sugar splenda
1/2 cup splenda.....if you like them sweet add this otherwise just use the brown sugar splenda
4 tsp baking powder
pinch of salt
2 eggs beaten
3 TBSP of canola oil
Spray 12 medium muffin cups tin with vegetable spray.
Combine milk and cornmeal and allow to sit for at least 10 minutes (I sometimes leave it overnight) I also add in the eggs and oil so that they are mixed in really well.
In another bowl combine flour, sugars, baking powder and salt.
When you are ready to put them in the oven mix the wet ingredients with the dry until just barely mixed and dampened. Fill muffin cups 2/3 full and bake in a 400* oven for 18 to 20 minutes.
I like to serve them warm.
If you make them with less sugar they are good with chili or bean dinners.
I like them sweet with just a bit of margarine and a nice hot cup of tea.
Each muffin....153 calories (that is the count with real sugar)
23 g carbs
4 g protein
5 g fat

CHICKEN/TURKEY/VEAL PICCATA

CHICKEN/TURKEY/VEAL PICCATA
2 TBSP whole wheat flour
Salt and Pepper to taste
12 ounces of thinly sliced chicken/turkey/veal cutlets
1 1/2 tsp olive oil
1 1/2 tsp margarine
1/2 cup of chicken broth
1 TBSP lemon juice
Parsley
1: Mix together flour, salt and pepper.
2: Dredge cutlets in flour mixture.
3: Heat oil and margarine in a skillet.
4: Brown cutlets in margarine.
5: Once the cutlets are brown transfer to large baking pan (big enough to hold cutlets in one layer)
6: Add broth and lemon juice to pan scraping up the little bits on bottom of the pan.
7: Bring broth and lemon juice to a boil.
8: Pour the sauce over the cutlets in the baking pan.
9: Place in 350* oven for about 20 minutes.
10: Sprinkle with parsley before serving.
This is a recipe I got from an old Weight Watchers cookbook, it is low in calories and makes a great recipe for special occasions.
Makes 2 servings
Per serving: 275 calories
41 gm protein
9 gm fat
6 gm carbs
443 gm sodium

ANOTHER GOOD ONE

Here is another new favorite:
SPANAKOPITA
1 package of phyllo dough
4 TBSP of butter (I use margarine)
1/2 cup chopped onions
3 packages of frozen chopped spinach
3 eggs
1/4 cup parsley
2 TBSP dry dill....I used the liquid stuff in a tube and I put in about 2 TBSP, if you don't care for dill then use less.
Salt and Pepper to taste
1/4 cup melted margarine (for brushing
1/2 pound of feta....I used about 453 gm. and I also used the light feta
Mix together the eggs, feta, parsley, dill, salt & pepper and the spinach
Take one sheet of phyllo and spray with a fat spray.....I used becel spray it works well and reduces the calories. Put another sheet of phyllo on top of the first one and cut into four squares. Put a large tablespoon full of the spinach mixture on each square and then fold up into a small rectangle. Repeat this with all the phyllo and spinach mixture. Place on a cookie sheet and brush with the melted margarine.
Bake in a 350* oven for 30 minutes, keeping an eye on them the brown up fast. Mine were done in about 25 minutes, it depends how big you make the bundles.
ENJOY
These are low calorie and a quick heat up for supper or if you want to make them smaller, they make a great appetizer.

COOL COOK STRIKES AGAIN

OVERTHETOP MUFFINS

Here is the first of my recipes.
Overthetop Muffins
1 cup all bran or 100% bran cereal
1 cup wheat bran
1 1/2 cup plain low fat yogurt---sometimes I use flavour yogurt with no sugar added
2 cups whole wheat flour
1/2 cup brown sugar splenda
1/2 cup splenda
1 TBSP baking powder
2 tsp baking soda
1/4 tsp salt
1/2 cup skim milk
1/4 cup canola oil
1 egg (omega 3 if possible)
2 tsp vanilla
1 cup of chopped walnuts
1 cup of dried cranberries
Heat oven to 375' F.
1: Combine cereal and wheat bran in a bowl, stir in the yogurt and let stand for 10 minutes. Add in milk, oil, egg and vanilla.
2: In a separate bowl mix together flour, brown sugar splenda, regular splenda, baking powder, baking soda and salt. Add in the walnuts and cranberries.
3: Add the liquid ingredients to the dry mixture and mix until all the dry ingredients have been absorbed. The mixture will be very thick.
4: Spray muffin tins with vegetable spray and scoop large amount of mixture into the twelve muffin cups. Bake for 25 minutes, check them after 20 minutes my oven cooks hot.

It seems like a lot but they will rise up over the top of the cups....thus the name.
I sometimes vary the add in ingredients, yesterday I chopped up a banana instead of the cranberries, sometimes I use frozen blueberries, raspberries or dried cherries, and sometimes I use pecans instead of the walnuts. You can vary the berries and the nuts to your own tastes.
Also I decrease the amount of the wheat bran and add in ground flax seeds or wheat germ.
This is a GI recipe (glycemic index) and one muffin is a serving.
The muffins are high in fibre, and are a very healthy and low fat and low sugar muffin.
I am a diabetic and I eat these after a workout at the gym to give me energy.
TTFN
Jake

NEW BLOG FOR SAVING MY RECIPES

Hey Blogland: I am going to start saving my recipes here, so that when I go away and need a recipe I can just go to my blog and there it is.
I recently went to my daughters place and I needed a recipe and tried to remember all the ingredients and did end up with good muffins but I think I forgot one or two.
So this is my way of fighting of the chances of dementia affecting my cooking.