Mud Brick Brownies

You will never ever ever believe that these brownies have 680 calories...and that's for the whole pan, people. Bonus: it's cheaper than No Pudge! I'm calling them mud brick brownies because of the intense gooeyness.

Ingredients:

-1 pkg instant chocolate pudding mix (fat/sugar free)

-2 cups fat free milk

-dash of cinnamon

-2 Tbsp. sugar substitute (I like stevia)

-1 cup whole grain flour

-2 tsp. baking powder

-1 tsp. baking soda

-1/4 tsp. salt

-1/2-3/4 cup water

 

 

Directions:

 

1) Preheat oven to 350 degrees.

 

2) Whisk together the pudding mix, cinnamon, and sugar substitute in a large bowl until thickened.  Mix in the flour, baking powder, baking soda, and salt. Gradually add water until a cake-like batter forms.

 

3) Spread evenly into a greased square pan. Bake 30-35 minutes. Allow to cool completely before cutting or serving.

 

 

**pic soon to come**

Sweet Purple Slaw

This dish looks really pretty and the taste complemented the pork/chicken marinade below :)

Ingredients:

-1 head red cabbage (about 2.5 lbs)

-4 oz. unsweetened applesauce

-1/2 tsp. onion powder

-salt and pepper, to taste

-1/2 cup white wine vinegar

 

 

Directions:

 

1) Shred cabbage and place in a large serving bowl.

 

2) Toss with the applesauce, seasonings, and vinegar. Refrigerate at least 1 hour before serving.

Apple Balsamic Marinade

A few months ago, I started eating meat again a few times a week (health reasons). We tried this on roasted pork chops, but I'm thinking it would also go great on chicken. And next time, I want to try it grilled. yum!

 

 

Ingredients:

-4 oz. unsweetened applesauce

-scant ½ cup balsamic vinegar

-1 Tbsp. brown sugar

-1 tsp. garlic powder

-salt and pepper, to taste

 

-1 – 1.5 lbs. pork loin/chops or chicken

 

 

Directions:

 

1) In a medium bowl, mix together the applesauce and seasonings. Whisk in balsamic vinegar.

 

2) Place meat in a large ziplock bag. Pour marinade over the meat. Refrigerate at least 8 hours.

 

3) Cook meat as desired

The Easiest Flat Bread EVER

I've made this twice now and I don't think I'll try another yeast bread recipe for a while because this is far too easy...and delish. It's called Rieska. I got the original recipe from tablespoon.com, but in true Jamie fashion I healthified it.

 

 

Ingredients:

-2 cups flour

-1/2 cup oats

-1/2 tsp. baking soda

-2 tsp. baking powder

-1/2 tsp. salt

-1 tsp. oil

-8 oz. unsweetened applesauce

-1.5 cups skim milk + 2.5 Tbsp. white vinegar

 

 

Directions:

 

1) Preheat oven to 475 degrees.

 

2) In a measuring cup, mix together milk and vinegar (This is a substitute for buttermilk!). Set aside.

 

3) In a large bowl, combine all dry ingredients. Add oil and applesauce. Mix until flour is saturated. Add milk and vinegar mixture. Combine thoroughly.

 

4) Spread batter evenly in a greased 9 x 13 pan.

 

5) Bake 20-25 minutes, or until golden. Allow to cool on wire rack before serving.

Polenta Stuffed Red Peppers

Finally posting my recipes from a few weeks ago. Polenta is one of my favorite things. It can be mixed with just about anything, sweet or savory :) These are tex-mex inspired...great with a side salad or Spanish rice.

 

 

Ingredients:

-4 red peppers, halved and seeded

-1 cup polenta

-3 cups water

-1/4 cup fat free sour cream

-2 oz. fat free cream cheese

-1/2 tsp. garlic powder

-salt and pepper, to taste

-grated cheddar or pepperjack cheese (optional)

 

Directions:

 

1) Preheat oven to 375 degrees.

 

2) Cut and seed peppers. Arrange in a greased baking pan, inside facing up.

 

3) Boil water in medium pot. Add polenta, cover, and turn off burner. Remove after 3-5 minutes, or when the polenta becomes thick. Stir in sour cream, cream cheese, garlic powder, and salt/pepper.

 

4) Fill each red pepper half with the polenta mixture. Bake 25-30 minutes. Melt cheese over the top during the last 5 minutes of cooking if desired.

 

 

**picture soon to come**

Sunshine Fruit Salad

I got the inspiration for this creamy fruit salad from a frozen lemonade dessert recipe. The fluffy mixture would make a great filling for a pre-baked pie shell, too. And I'm sure it could work with any flavor of juice concentrate. Side note: I've adjusted the recipe to better accomodate the amount of fruit...my mix turned out to be a bit too much today. But regardless, it's really good for a large group!

Serves: 15-20

Ingredients:

-2 lbs. strawberries
-40 oz. pineapple chunks
-4 oz. fat free cream cheese, softened
-3 oz. 100% orange juice concentrate, thawed
-1/2 tub fat free cool whip, thawed

Directions:

1) Slice strawberries and drain pineapple chunks. Combine in a large bowl and set aside.

2) In a standing mixer with the wire whisk attachment, beat cream cheese with thawed orange juice concentrate. Fold in cool whip.

3) Add mixture to fruit and gently fold to combine. Freeze for at least one hour. Allow to thaw 20 minutes before serving.

Carrot Muffins

Not quite carrot cake. These muffins are lightly sweet and pair well with cream cheese. Good for breakfast, too. I used a combination of millet and wheat flour but you can use any flour you'd like.

Makes 14 muffins

Ingredients:

-2.5 cups flour

-1 tsp. baking powder
-1 tsp. baking powder
-1/4 cup sugar/substitute
-1/4 cup light brown sugar, packed
-1/2 tsp. apple pie spice
-1/2 tsp. ginger
-1/2 tsp. cinnamon
-1/2 tsp. salt
-2 cup water
-1 egg
-2 cups finely shredded carrot

Directions:

1) Preheat oven to 350 degrees.

2) In a large bowl, combine all dry ingredients. Finely shred carrots.

3) Incorporate the water and egg into the flour mixture. Add carrots and mix until combined. Adjust water as needed (You might need more). Batter should be slightly soupy

4) Spoon batter into a greased muffin tin. Fill wells all the way.

5) Bake 20-25 minutes, or until toothpick/knife comes out clean.