New Favorite Recipes

I thought I would share a few new recipes that I have been utilizing the last few weeks. The Muffin Frittatas are a great standby breakfast and provides no excuses as to why the most important meal of the day or any other meal should be skipped or unhealthy. I know I love peanut butter and the spread below is a great way to cut the calories, but still get the flavor we are after. The sorbet is the perfect replacement for puddings, jellos, ice cream, or other calorie laden or preservative filled treats.
Enjoy without guilt!

MUFFIN Frittatas

Whip up a batch of these creamy, delicious frittatas for easy grab-and-go breakfasts, or eat them as appetizers or a high-quality snack. They're so easy to make ahead, freeze and reheat that, you almost can't go wrong! Prep time is just 10 minutes. For a lighter option, use reduced-fat cheese.

6 eggs
1 cup shredded Cheddar cheese (4 ounces)
3/4 cup chopped zucchini
l/4 cup chopped red bell pepper
2 tablespoons chopped red onion
1/2 cup milk
l/4 teaspoon (tsp) salt
1/8 tsp pepper

Preheat oven to 350 degrees Fahrenheit. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese,zucchini, bell pepper and onion; mix well. Spoon evenly into 12 lightly sprayed muffin cups, about l/i cup each. Bake until just set, 20-22 minutes. Cool on rack 5 minutes. Remove from cups and serve warm. Makes 12 mini frittatas.

Per Serving (2 mini frittatas): 164 calories; 11 grams (g) fat; 296 mg sodium; 3 g carbohydrate; 0 g dietary fiber; 12 g protein

 

PEANUTTY SPREAD

Yield: 6 cups; 12 (2-tablespoon) servings

Blending creamy peanut butter with silky tofu cuts the calories and fat by nearly two-thirds. Ifs the perfect high-protein snack whether spread on a whole grain cracker or used as a dip for apple slices or raw veggies. And one dollop makes a wickedly good topping for your favorite fat-free chocolate pudding...

 
1 cup silky tofu, drained (about 9 ounces)
3 cup peanut butter
4 teaspoons honey
2 teaspoons lime juice

Place the tofu, peanut butter, honey, and lime juice in a blender or a food processor. Blend or process until smooth. Add a few teaspoons of water if necessary. Store in the refrigerator.

Nutrient Analysis per serving

80 calories; 5 g protein; 4 g carbohydrates; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 0 mg cholesterol; 1 g fiber; 36 mg sodium

EASY RASPBERRY SORBET

Yield: 4 servings

Not being able to cook  is no excuse to not make this simple treat. The sky's the limit for flavor possibilities because you can use different berries or fruits, such as peaches or mango.

 

2 cups frozen raspberries (or other frozen fruit)
3 tablespoons apple juice or orange juice
1/2 teaspoon cinnamon or vanilla extract (optional)
Fresh mint leaves
 
Place the fruit, juice, and cinnamon or vanilla, if using, in a blender or a food processor. Blend or process until smooth, scraping down the sides of the container as necessary. Add extra juice if needed. Best if served immediately, although it can be frozen. Garnish with fresh mint.

Nutrient Analysis per serving
37 calories; 1 g protein; 9 g carbohydrates; 0 g total fat; 0 g saturated fat; 0 g
polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 4 g fiber; 1 mg
sodium