Recipes Included On This Page Carrot Cake Extraordinaire Chicken and Broccoli Alfredo Chicken with Pears and Blue Cheese - 6 pts Cinnamon Banana-Nut Muffins (Cafe Courtside's) Country Rhubarb Cake Curried Lentil and Kale Soup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Carrot Cake Extraordinaire Recipe By : EatingWell Magazine Serving Size : 16 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Cake: 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup pecans or walnuts toasted (see Tip) 2 cups sugar 1 cup fruit puree fat replacement 6 tablespoons canola oil 2 large eggs 2 large egg whites 1 teaspoon vanilla extract 4 cups shredded carrots For Caramel-Buttermilk Glaze: 1 cup sugar 1/2 cup buttermilk 1 tablespoon light corn syrup 1/2 teaspoon baking soda Tip: : To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To make cake: Preheat oven to 350°F. Coat a tube pan or Bundt pan (10- to 12-cup capacity) with cooking spray. Dust pan with flour, tilting to coat and tapping out the excess. Whisk flour, baking powder and salt in a bowl. Stir in toasted nuts. Whisk 2 cups sugar, fruit puree fat replacement, oil, eggs, egg whites and vanilla in another bowl until well mixed. Fold in carrots. Add the flour mixture and mix just until completely blended. Scrape the batter into the prepared pan. Bake until the top springs back when lightly touched in the center, 1 hour to 1 hour and 15 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack, right-side up. Let cool slightly, but not completely, while preparing glaze. To make caramel-buttermilk glaze: Mix 1 cup sugar, buttermilk, corn syrup and baking soda in a heavy saucepan. Place over medium-low heat and cook, stirring constantly with a wooden spoon, until glaze turns a light caramel color and foaming starts to subside, 10 to 12 minutes. Watch carefully; the mixture can scorch easily. Place the still-warm cake on the rack over a baking sheet. Poke cake all over with a long skewer. Spoon warm glaze over cake, letting it drip down the sides. Transfer to a serving platter and spoon any glaze that has dripped onto the baking sheet over the cake. Let cake stand for 30 minutes to set glaze. Contributed to the FareShare Gazette by Art; May 2, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 308 Calories; 6g Fat (17.5% calories from fat); 4g Protein; 60g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 234mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 2 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chicken & Broccoli Alfredo Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound skinless boneless chicken breasts, cut into pieces 1 cup fresh or frozen broccoli florets 1/2 cup low fat milk 1/4 teaspoon pepper 1/2 cup grated Parmesan cheese 1 10 3/4 ounce can condensed 98% fat free cream of mushroom soup 2 tablespoons butter or margarine 1 8 ounces whole grain linguine pasta (1/2 of a 16-ounce package) Prepare pasta according to package directions in a saucepan. Add broccoli during last 4 minutes of cooking time. Drain linguine and broccoli in colander. Heat butter in a skillet. Add chicken, cook until browned. Stir soup, milk, cheese, pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. SERVE with additional cheese. Makes 4 servings. Contributed to the FareShare Gazette by Jo; 22 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 97 Calories; 9g Fat (80.8% calories from fat); 4g Protein; trace Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 245mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Chicken with Pears and Blue Cheese - 6 pts Recipe By : Diabetes DTOUR Diet Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 tablespoons whole grain pastry flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 large boneless skinless chicken breast halves -- cut 1 in half, or 4 chicken cutlets (3-4 oz each) 2 tablespoons canola oil 1 large onion -- cut into wedges 2 medium pears -- halved, cored, and sliced 1 bag baby spinach -- (6 oz) 1/2 cup apple cider -- or apple juice 5 1/2 teaspoons fresh thyme leaves -- or 1/2 tsp dried 1/2 cup crumbled reduced-fat blue cheese 1. Combine the flour, salt, and pepper in a shallow bowl. Dredge the chicken in the mixture and set aside. 2. Heat 1 Tbsp of the oil in a large nonstick skillet over medium heat. Add the onion and cook for 5 minutes, or until lightly browned. Add the pears and cook for 3 minutes, or until lightly browned. Add the spinach and cook for 1 minute, or until wilted. Place mixture on a serving plate. 3. Heat the remaining 1 Tbsp oil in the same skillet. Cook the chicken for 6 to 8 minutes, turning once, or until browned. Add the cider and thyme and bring to a boil. Reduce the heat to low and simmer for 5 minutes, or until the sauce is reduced by half. 4. Place the chicken on the spinach mixture, drizzle with the cider mixture, and sprinkle with the cheese. Serves: 4 PREP: 20 min COOK: 30 min TOTAL: 50 minutes Recipe Tip: Because most chicken breasts are so large, you can cut them in half to get a nice-size cutlet. If you prefer, you can simply purchase cutlets for this recipe. Description: "6 pts" Source: "Prevention Magazine" S(Formatted by Chupa Babi): "Nov 2010" Contributed to the FareShare Gazette by Chupa Babi; May 2, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 8g Fat (35.0% calories from fat); 14g Protein; 19g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 307mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat. Back to Recipe List   * Exported from MasterCook * Cinnamon Banana-Nut Muffins (Cafe Courtside's) Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 3/4 cup sugar, plus 2 tablespoons sugar 1 tablespoon baking powder 1 tablespoon cinnamon, plus 1 teaspoon cinnamon 3/4 teaspoon salt 3 ripe bananas, cut in chunks 2 egg 1/3 cup milk 1/4 cup oil, plus 2 tablespoons oil 1 teaspoon vanilla 1 cup chopped nuts Combine flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, and salt in bowl; set aside. Combine banana, eggs, 1/4 cup oil, milk, and vanilla and processes in blender until smooth. Pour banana mix into dry mix. Add chopped nuts, and stir just until dry ingredients are moistened. Spoon batter into paper-lined muffin tins, filling 2/3 full. Combine remaining 2 tablespoons of sugar and 1 tablespoon cinnamon, sprinkle over each muffin (optional). Bake at 400F for 18-20 minutes. Yield 18-24 muffins. Contributed to the FareShare Gazette by Jo; May 4, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 6g Fat (42.4% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 163mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Country Rhubarb Cake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the cake: 1 pound fresh rhubarb -- cut into 1/2 inch pieces 1 cup light brown sugar -- packed 2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 cup sugar -- plus 2 tablespoons 1/2 cup unsalted butter -- cut into 1/2 inch pieces 1/3 cup whole milk 1 large eggs -- 1 separated For the whiskey cream 1 cup heavy cream -- chilled 2 tablespoons confectioner's sugar 1 tablespoon whiskey -- preferably Irish 1/2 teaspoon vanilla Country Rhubarb Cake This variation on the classic Irish apple cake has a top and bottom crust made from a biscuit-like dough. You can cut this cake into wedges or dish it out with a spoon like a cobbler. Active time: 35 minutes. Start to finish: 1 1/4 hours. Make cake: Put oven rack in middle position and preheat oven to 400F. Butter a 10-inch glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill. Toss rhubarb with brown sugar in a bowl until coated. Whisk together flour, baking powder and 1/2 cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk together milk, whole egg, and yolk. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough. Transfer half of dough to chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a tablespoon, spoon remaining dough in small mounds evenly over top. Lightly beat egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle remaining 2 tablespoons granulated sugar over top. Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes. Make whiskey cream: Beat cream with confectioners sugar, whiskey and vanilla in a bowl with an electric mixer until it forms stiff peaks. Serve cake warm or at room temperature with whiskey cream. Cooks' note: Cake can be made 4 hours ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. Reheat if desired. Makes 6 to 8 servings. Gourmet March 2004. Contributed to the FareShare Gazette by Jennie; 27 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 616 Calories; 32g Fat (46.1% calories from fat); 7g Protein; 77g Carbohydrate; 1g Dietary Fiber; 133mg Cholesterol; 107mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 6 Fat; 3 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Curried Lentil and Kale Soup Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 stalks celery, chopped 1 onion, diced 3 garlic cloves, minced -- (3 to 4) 2 tablespoons olive oil or vegetable broth, as needed 1 teaspoon cumin 1 cup dry lentils 8 cups vegetable broth or water or mix of the two 1 fresh tomato, chopped, optional 1 (15-ounce) can diced tomatoes 1/4 cup nutritional yeast [This gives it a nice cheese depth] 1 dash Bragg's Liquid Aminos or low sodium soy sauce 3 teaspoons Indian style curry powder (I used Madras) 1/2 cup grande couscous (regular can be used) 1 cup kale, chopped 1. Sauté the celery, onion and garlic with the cumin in a large pot with broth or olive oil until onions are tender. If using just broth, you may need to add more water/broth as needed to sauté. Combine lentils and 8 cups broth/water in the pot. I added the optional fresh tomato here and it cooked fine with the lentils. 2. Bring to a simmer and cover loosely. Cook until lentils are done (tender), approximately 50 minutes. If using red lentils, remember to lower the time or check more often because they tend to cook faster. 3. Stir in the rest of the ingredients. Continue cooking until the kale is tender and the couscous is done. Taste, adjust your seasonings and serve hot. This is a dish that will actually taste better the second day as the flavors meld while sitting. Source of recipe: This was modified [amounts and the like] from a recipe used for the kick-start program. I added ingredients to enhance the taste, and I like this version much better. Makes for very nice warm you all over winter soup with the modifications. Makes: 2 1/2 quarts (10 servings of 1 cup each), Preparation time: 10 minutes, Cooking time: 60 minutes Notes: If you are not Vegetarian or Vegan you can simply use chicken or beef broth in place of the veggie broth or water and you can throw in meat. However its nice for those days when you don't have any handy because water works well. If you aren't using the Nutritional yeast a bit of Parmesan cheese at the end sprinkled on top before serving works to replace that flavor. You can also use other cheeses if you like melted cheese in your soup. Contributed to the FareShare Gazette by Philo; 12 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; trace Fat (14.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

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