Easy Breezy I'm Too Cheap to Throw Out Aging Produce Applesauce
- Core and cut up apples (I put in whatever is squishy- sometimes I have 4 apples, other times 8. I use the corer/slicer thingy)- don't peel.
- Put them in a slow cooker.
- Add about 1/4 cup water.
- Sprinkle with cinnamon to taste. I like the fresh ground Saigon- naturally sweet.
- Put on low and let cook all day.
- Mush with a spoon.
- Serve hot or cold.
- I also throw in berries and pears that have seen better days.
Phenomenal Flank Steak
- Marinate a 1-1.5 lb flank steak in about 1 1/2 cups low sodium soy sauce, 1 tsp garlic powder, 1 tablespoon Chinese 5 spice, and about 1 tsp fresh ground pepper. I usually marinate it about 2 days in the refrigerator. I will flip it to make sure it doesn't dry out.
- Let the steak come to room temperature (in the marinade).
- Set the grill to high heat, then lower to medium.
- Grill for 4-6 minutes on each side for medium rare (thinner cuts 4 minutes, thicker cuts 6 minutes).
Basic High Fiber Muffin Recipe
- Mix in a large bowl- 1 cup whole wheat flour, 1/2 cup white flour, 1/2 cup oat bran OR 1/4 wheat germ, 2 tsp baking powder, 2 tsp baking soda, a dash of salt.
- In a small mixing bowl, mix together 3 mashed ripe bananas, 2 tsp vanilla, 2 beaten eggs, 1/3 cup skim milk, 1/3 cup canola oil, 1/2 cup brown sugar.
- Dump the wet ingredients into the dry.
- Pour into lined, sprayed with cooking spray muffin pan.
- Bake at 350 for about 20 minutes (17 in a convection oven)
- Add 1 cup chocolate chips or butterscotch chips
- Add 1/2 cup low fat peanut butter and reduce the canola oil to 1/4 cup. I also throw in chips.
- Add dried cherries and chocolate chips
- Add 1 cup applesauce and reduce bananas to 2 and canola oil to 1/4 cup, 1 tablespoon cinnamon, 1-2 diced apples.
- Add 2 tablespoons cocoa to the dry ingredients, change the vanilla to almond, through in the chocolate chips, about 1/2 cup of coconut and they taste like Almond Joys.
As you can see, I've done a few variations- I've used dried mangoes, raisins, craisins, etc. It's pretty much unlimited. I almost always add some sort of chip- white chocolate, milk chocolate, dark chocolate, peanut butter, butterscotch-- just a cup goes a long way.
These are fairly high in fiber so don't eat more than 1 (I'm not joking)! Also, they don't keep much past 3 days- so share. I think they make great mini muffins.
I use this to get rid of the past-their-prime bananas.
These were a huge hit with my kids' teachers. My former ass't suggested I make muffins for a living, she loved them so much. They aren't low-cal (about 250-300 per muffin per SparkPeople's calculator), but they are much healthier than a typical muffin. I've played with the original recipe for about 6 years and added more leavening (to make them lighter and feel less "good for you") and the flavor variations. I'm also a cinnamon freak.
Zucchini Something or Other
- Sautee 1 pint mushrooms in 1 tablespoon olive oil. Season with garlic powder and black pepper to taste until they are tender.
- Add 2 small or 1 large thinly sliced zucchini (I use a mandolin slicer). Sautee until the zucchini begins to become translucent.
- Add 1 can Italian style stewed tomatoes (or plain tomatoes seasoned to taste- I'm into low salt stuff).
- Throw in 1 small can of sliced black olives ( 4 oz??).
- Heat through. Take off the burner. Top with grated Parmesan cheese to taste. 4-5 lbs is good- kidding-- I REALLY love cheese. About 1/4- 1/2 cup is good. It holds it all together.
I usually serve this with the Healthy Harvest wide noodles. My mom used to make a similar dish that was baked, but it's much easier on the stove top and the veggies keep their texture. In my single days, I would throw in green peppers and onions. It's too much for my family.
Brussel Sprouts That Anyone Will Eat
- When you prep your sprouts, peel off the nasty, yellowed outside leaves.
- With a food processor, slice them.
- Sautee them in 1/4-1/2 cup chicken broth (depending on how many you have-- don't you love my "recipes"?)
- Add 2 crumbled slices of cooked bacon (because everybody loves bacon).
- Season with black pepper and garlic powder to taste (again, notice a trend? I am a fan of garlic powder. It's basically garlic flavored salt. It has less sodium than garlic salt and more garlic flavor. I actually don't like using real garlic- it's too strong and I tend to burn it when I cook with olive oil- and burned garlic is nasty).
- Cook until they turn bright green and then STOP. Overcooked brussel sprouts are disgusting. It only takes about 4-5 minutes.
None of these take much time to make, by the way.
Also- is it Brussel or Brussels???