Granola Blueberry Muffins
Total Time Prep: 20 min. Bake: 15 min. Makes 1 dozen
Ingredients
1-1/2 cups whole wheat flour
1/2 cup all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup granola without raisins, divided
1 large egg, room temperature
1 cup buttermilk
1/4 cup canola oil
2 tablespoons orange juice
1 tablespoon lemon juice
1 cup fresh or frozen unsweetened blueberries
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Directions
Preheat oven to 400°. In a small bowl, whisk flours, brown sugar, baking powder, salt, and baking soda. Stir in 1/2 cup granola. In another bowl, whisk egg, buttermilk, oil, and juices until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
Fill 12 greased muffin cups three-fourths full; sprinkle remaining granola over batter. Bake 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
Can you freeze Granola Blueberry Muffins? Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Blueberries If using frozen blueberries, use without thawing to avoid discoloring the batter.'
Nutrition Facts
1 muffin: 188 calories, 7g fat (1g saturated fat), 18mg cholesterol, 251mg sodium, 28g carbohydrate (8g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.
Mushroom Lasagna
Total Time Prep: 45 min. Bake: 40 min. + standing Makes 12 servings
Two types of mushrooms and a hint of wine provide savory flavor to this creamy lasagna that feeds a crowd. —Gary Bachara, Wilson, North Carolina
Ingredients
9 uncooked lasagna noodles
1 pound sliced fresh mushrooms
2 cups chopped baby portobello mushrooms
1 large sweet onion, chopped
3 tablespoons olive oil
1/2 cup minced fresh parsley
2 thin slices prosciutto or deli ham, chopped
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
2/3 cup white wine or chicken broth
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1/2 cup heavy whipping cream
1/4 cup whole milk
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Directions
Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic, and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through.
Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk, and remaining cheeses; spoon over the top.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts 1 piece: 230 calories, 11g fat (5g saturated fat), 25mg cholesterol, 279mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 vegetable.
Baked Chicken and Mushrooms
Total Time Prep: 5 min. Bake: 30 min. Makes 6 servings
I made up this dish years ago, and it still remains the family's favorite healthy baked chicken recipes. It's a fast weeknight meal, but the fresh mushrooms and sherry make it special enough for a weekend dinner party. —Lise Pristine of South Bend, Indiana
Ingredients
6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon paprika
1/2 pound fresh mushrooms, sliced
1 tablespoon butter
1/2 cup sherry or chicken broth
3 green onions, chopped
1 garlic clove, minced
3/4 cup shredded part-skim mozzarella cheese
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Directions
Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes.
Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt, and pepper. Bring to a boil. Pour over chicken.
Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.
Nutrition Facts 1 serving: 215 calories, 8g fat (4g saturated fat), 77mg cholesterol, 604mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.
Chicken Provolone
Total Time Prep/Total Time: 25 min. Makes 4 servings
Chicken Provolone, though one of my simplest dishes, is one of my husband’s favorites. It is easy to prepare and looks fancy served on a dark plate with a garnish of fresh parsley or basil. Add some buttered noodles for an easy side dish. —Dawn Bryant, Thedford, Nebraska
Ingredients
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
Butter-flavored cooking spray
8 fresh basil leaves
4 thin slices of prosciutto or deli ham
4 slices provolone cheese
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Directions
Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side.
Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes.
Nutrition Facts 1 each: 236 calories, 11g fat (6g saturated fat), 89mg cholesterol, 435mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 33g protein. Diabetic Exchanges: 4 lean meat.
Summer Avocado Salad
Total Time Prep/Total Time: 30 min. Makes 2 servings
Garden-fresh veggies and a sprinkling of feta cheese make this cucumber, tomato and avocado salad a healthy summer standout! —Deborah Williams, Peoria, Arizona
Ingredients
1/2 cup chopped seeded peeled cucumber
1/3 cup chopped sweet yellow pepper
6 cherry tomatoes, seeded and quartered
2 tablespoons finely chopped sweet onion
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1-1/2 teaspoons lemon juice
1-1/2 teaspoons olive oil
Dash garlic powder
1 medium ripe avocado, peeled and chopped
2 tablespoons Motzerlla
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Directions
In a small bowl, combine the first 8 ingredients; cover and refrigerate for 15-20 minutes. Add avocado; toss gently. Sprinkle with feta. Serve immediately.
Nutrition Facts 1 cup: 186 calories, 15g fat (3g saturated fat), 4mg cholesterol, 77mg sodium, 12g carbohydrate (4g sugars, 6g fiber), 4g protein. Diabetic Exchanges: 3 fat, 1 vegetable.
Four-Berry Spinach Salad
Total Time Prep/Total Time: 15 min. Makes 4 servings
Nature's candy abounds in the berry-filled salad. Its slightly tart dressing contrasts deliciously with sweet in-season fruit. —Betty Lise Anderson, Gahanna, Ohio
Ingredients
1 tablespoon olive oil
1 tablespoon orange juice
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon water
2 teaspoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon poppy seeds
1/8 teaspoon ground allspice
Dash ground cinnamon
4 cups fresh baby spinach
1/2 cup each fresh raspberries, blueberries, blackberries and sliced strawberries
2 teaspoons chopped walnuts, toasted
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Directions
In a small bowl, whisk the first 10 ingredients until blended. In a medium bowl, combine spinach and berries. Drizzle with dressing and sprinkle with walnuts; toss to coat.
Nutrition Facts 1-1/4 cups: 89 calories, 5g fat (0 saturated fat), 0 cholesterol, 25mg sodium, 12g carbohydrate (6g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.
Squash Ribbons
Total Time Prep/Total Time: 15 min. Makes 2 servings
Steamed and well seasoned, these pretty vegetable ribbons will dress up your dinner plate. The strips of yellow summer squash and zucchini are easy to cut using a vegetable peeler or cheese slicer.
Ingredients
1 small yellow summer squash
1 small zucchini
1 tablespoon butter, melted
1/4 teaspoon onion powder
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
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Directions
With a vegetable peeler or metal cheese slicer, cut very thin slices down the length of each squash, making long ribbons. Place in a steamer basket; place in a saucepan over 1 in. boiling water. Cover and steam until tender, 2-3 minutes.
In a small bowl, combine the butter, onion powder, rosemary, salt, thyme and pepper. Add squash and toss to coat.
Nutrition Facts 3/4 cup: 80 calories, 6g fat (4g saturated fat), 15mg cholesterol, 206mg sodium, 5g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri
Zucchini Panzanella Salad
Total Time Prep: 20 min. Bake: 40 min. Makes 14 cups
Ingredients
3 medium zucchini, cut into 1/4-in. slices
1/4 cup olive oil, divided
1 French bread baguette (10-1/2 ounces), cubed
1-1/2 cups heirloom mini or cherry tomatoes, halved
1 medium green pepper, coarsely chopped
1/2 medium red onion, thinly sliced
1/4 cup balsamic vinegar
1 teaspoon jarred roasted minced garlic
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1-1/2 cups fresh mozzarella cheese pearls
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Directions
Place zucchini in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil. Bake, uncovered, at 400° until tender and lightly browned, 25-30 minutes, stirring halfway through. Remove from the oven and cool.
Meanwhile, in a large bowl, toss bread cubes with 1 tablespoon olive oil. Transfer to a baking sheet. Bake at 400° until lightly browned, 12-14 minutes, stirring occasionally.
Place the cooled zucchini, toasted bread, tomatoes, green pepper, and red onion in a large bowl. In a small bowl, whisk together vinegar, garlic, seasonings, and the remaining 2 tablespoons of oil. Drizzle over salad; toss gently to combine. Add the mozzarella and stir to combine. Serve immediately.
Test Kitchen tipsIf the raw onion is too pungent for you, roast it with the zucchini. Use 1/3 cup prepared balsamic vinaigrette if you're short on time. Nutrition Facts 1 cup: 152 calories, 8g fat (3g saturated fat), 13mg cholesterol, 301mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
How Do I Make Whipped Coffee at Home?
Whipped coffee is really simple: It’s equal parts (typically 2 tablespoons) coffee, sugar and hot water. You probably have most of those ingredients lying around, and the process of whipping it up is extremely straightforward. To make, mix all of the ingredients in a bowl for 3-5 minutes until the mixture forms peaks. Many users are whisking by hand, but you could use a hand mixer, too.
Once the whipped coffee is thick and frothy, add it to a glass filled with milk and ice, then enjoy!
Try instant coffee in these tasty desserts.
Looks so delicious equal parts; coffee, sugar, half and half whipped 2 to 4 Tablespoons
Makeover Fruit Pizza
Total Time Prep: 25 min. + chilling Bake: 10 min. + cooling Makes 16 servings
There’s nothing better than a guilt-free dessert, especially when it’s topped with refreshing and colorful fruit. We skimmed the calories and fat from a traditional fruit pizza to create one with about half the calories, fat, and cholesterol. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
1 cup all-purpose flour
1/4 cup confectioners' sugar
1/2 cup cold butter, cubed
glaze:
5 teaspoons cornstarch
1-1/4 cups unsweetened pineapple juice
1 teaspoon lemon juice
toppings:
1 package (8 ounces) reduced-fat cream cheese
1/3 cup sugar
1 teaspoon vanilla extract
2 cups halved fresh strawberries
1 cup fresh blueberries
1 can (11 ounces) mandarin oranges, drained
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Directions
Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake until very lightly browned, 10-12 minutes. Cool completely on a wire rack.
In a small saucepan, mix glaze ingredients until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly.
In a bowl, beat cream cheese, sugar, and vanilla until smooth. Spread over crust. Top with berries and mandarin oranges. Drizzle with glaze. Refrigerate until cold.
Nutrition Facts 1 slice: 170 calories, 9g fat (6g saturated fat), 25mg cholesterol, 120mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.
Fluffy Strawberry Fruit Dip
Total Time Prep/Total Time: 5 min. Makes 4 cups
Our family enjoys the fruit of all kinds, so this fluffy strawberry fruit dip is one of our favorites. —Virginia Krites, Cridersville, Ohio
Ingredients
1 carton (8 ounces) spreadable strawberry cream cheese
2 tablespoons strawberry preserves
1 carton (8 ounces) frozen whipped topping, thawed
1 jar (7 ounces) marshmallow creme
Assorted fresh fruit
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Directions
In a bowl, beat cream cheese and preserves until blended. Fold in whipped topping and marshmallow creme. Cover and refrigerate until serving. Serve with fruit.
FLUFFY STRAWBERRY FRUIT DIP TIPS Can I make strawberry fruit dip with other flavors of cream cheese and fruit preserves? Definitely! This recipe can act as a base for a few different variations. Try swapping out the strawberry for blueberry cream cheese and grape jelly, or use regular cream cheese and orange marmalade along with a sprinkle of orange zest. What can I serve with fluffy strawberry fruit dip? Like the recipe says, serve it with your favorite fresh fruit. Otherwise, try pairing it with graham crackers, peanut butter cookies, and toasted bagels. If you really want to get creative, spread it on toast with sprinkles. How long does strawberry fruit dip last? Fluffy strawberry fruit dip will last in the refrigerator for up to 1 week in an airtight container. Don’t try freezing it, as it may change texture when it thaws. Once you eat up this dip, try one of our other favorite fruit dip recipes. —Sarah Tramonte, Taste of Home Associate Culinary Producer
Nutrition Facts 2 tablespoons: 66 calories, 3g fat (3g saturated fat), 6mg cholesterol, 27mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 0 protein.
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