Lean and Luscious and Meatless

[Guest guest]

More tried and true:

 

Chunky Apple Molasses Spice Muffins

Cranberry Nut Muffins

Creamy Corn And Spinach--this is one of many vegetable recipes I made for

Thanksgiving

 

* Exported from MasterCook *

 

Chunky Apple Molasses Spice Muffins

 

Recipe By : Lean and Luscious and Meatless, by Hinman and Snyder, p 354

Serving Size : 8 Preparation Time :0:00

Categories : Breads, Quick Fruits

 

Amount Measure Ingredient -- Preparation Method

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1 cup whole wheat flour

1/2 cup flour, all-purpose

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/2 teaspoon ground nutmeg

3 ounces dried apples -- (1 cup)

cut into small pieces

1 cup applesauce, unsweetened

2 egg whites

1/4 cup skim milk

2 tablespoons vegetable oil

1/4 cup molasses

1 1/2 teaspoons vanilla extract

 

Guess what the chunks are? Lots of chewy dried apples?

 

Preheat oven to 400F. Lightly oil 8 muffin cups or spray with a nonstick

cooking spray.

 

In a large bowl, combine both flours, baking soda, and spices. Mix well.

Stir in dried apples. In another bowl, combine remaining ingredients.

Beat with a fork or wire whisk until blended. Add to dry mixture, mixing

until all ingredients are moistened. Divide mixture evenly into prepared

muffin cups.

 

Bake 15 to 18 minutes, until a toothpick inserted in the center of a muffin

comes out clean. Remove muffins to a rack to cool.

 

Each serving provides: 186 calories, 4g protein, 4g fat, 35g carbohydrate,

184mg sodium, and 0mg cholesterol. 3/4 fruit serving , 3/4 fat serving, 1

bread serving and 33 additional calories.

 

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* Exported from MasterCook *

 

Cranberry Nut Muffins

 

Recipe By : Lean and Luscious and Meatless, by Hinman and Snyder, p 355

Serving Size : 8 Preparation Time :0:00

Categories : Breads, Quick Fruits

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup all-purpose flour

3/4 cup whole wheat flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

2 tablespoons chopped walnuts -- (1/2 ounce)

2 egg whites

2 tablespoons sugar

2 tablespoons vegetable oil

1 cup canned whole-berry cranberry sauce

1/4 cup orange juice

1 teaspoon vanilla extract

1/2 teaspoon orange extract

 

Makes 8 servings

 

These moist muffins were invented to use up some leftover cranberry sauce.

They've now become one our very favorite muffins.

 

Preheat oven to 400F.

 

Lightly oil 8 muffin cups or spray with a nonstick cooking spray.

 

In a large bowl, combine both flours, baking powder, baking soda, and

cinnamon. Mix well. Add chopped nuts.

 

In another bowl, combine remaining ingredients. Beat with a fork or wire

whisk until blended. Add to dry mixture, mixing until all ingredients are

moistened.

 

Divide mixture evenly into prepared muffin cups.

 

Bake 15 minutes, until a toothpick inserted in the center of a Muffin comes

out clean.

 

Remove muffins to a rack to cool.

 

Each serving provides: 198 Calories, 4 g Protein, 5g Fat, 35g Carbohydrate,

208mg Sodium, 0 mg Cholesterol. 3/4 Fat Serving, 1 Bread Serving, 60

Additional Calories.

 

 

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 470 0 0 0

 

* Exported from MasterCook *

 

Creamy Corn And Spinach

 

Recipe By : Lean and Luscious and Meatless, by Hinman and Snyder, p 312

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons vegetable oil

1 cup chopped onions

16 ounces canned cream-style corn

10 ounces thawed frozen spinach -- drained well

salt -- to taste

1/4 teaspoon pepper

***TOPPING***

2 tablespoons wheat germ

2 tablespoons grated Parmesan cheese

2 teaspoons reduced-calorie margarine

 

You won't believe the wonderful, delicate flavor of this unusual

combination. We serve it as a side dish and use the leftovers for a quick,

hot lunch: just spread on toast and broil until hot and bubbly.

 

Preheat oven to 375F.

 

Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray.

 

Heat oil in a medium nonstick skillet over medium heat. Add onions and

cook, stirring frequently, until onions are lightly browned and edges begin

to crisp, about 10 minutes. Add small amounts of water if necessary to

prevent sticking.

 

Place browned onions in a large bowl. Add corn, spinach, salt, and pepper.

Mix well. Spoon into prepared baking dish.

 

Combine wheat germ and Parmesan cheese and sprinkle evenly over casserole.

Dot with margarine.

 

Bake uncovered at 375F for 30 minutes.

 

Each serving provides: 111 calories, 4g protein, 3g fat, 19g carbohydrate,

297mg sodium, and 1mg cholesterol. 1 vegetable serving, 1/2 fat serving,

1/2 bread serving, 32 additional calories.

 

 

 

 

 

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