Blueberry-Lemon Coffee Cake

Ky's pick of the day! Blueberry-Lemon coffee cake yummm yummm

Blueberries and lemon are a natural match, and they come together nicely in this fruit-filled snack cake. Almond paste, a sweet mixture of ground almonds and sugar, contributes a mildly nutty flavor and moist texture. Almond paste is found in the baking section of the grocery store. (Don't substitute marzipan, which is sweeter and has a smoother texture.) If it is hard, soften it by microwaving at HIGH 10 to 15 seconds.

Yield: 12 servings (serving size: 1 piece)

Ingredients

• CAKE:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/3 cup almond paste
• 2 tablespoons chilled butter, cut into small pieces
• 1 large egg
• 1 tablespoon lemon juice
• 3/4 cup fat-free milk
• 1 1/2 cups blueberries
• 2 teaspoons grated lemon rind
• Cooking spray
• 
  TOPPING:
• 1/4 cup sugar
• 3 tablespoons sliced almonds, chopped
• 1 1/2 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.

Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon juice, beating well. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.

To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Nutritional Information

Calories:

196 (30% from fat)

Fat:

6.5g (sat 2.1g,mono 3.2g,poly 0.8g)

Protein:

3.8g

Carbohydrate:

31.6g

Fiber:

1.4g

Cholesterol:

27mg

Iron:

1.2mg

Sodium:

243mg

Calcium:

82mg

Thanks to My Recipes for the recipe and picture!!!

Fettuccine with Creamy Red Pepper-Feta Sauce

Sah's pick 2 of the day! Yummy fettuccine and sauce mmmm!!!

Prep Time:

12 min

Inactive Prep Time:

--

Cook Time:

25 min

Level:

Easy

Serves:

6 (1 cup) servings

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 to 3 garlic cloves, peeled and chopped
• 1 (16-ounce) jar roasted red peppers, drained and chopped
• 1/2 cup low-sodium chicken stock or vegetable stock
• 1 cup crumbled feta cheese or a 6-ounce block
• 1 pound whole-wheat fettuccine
• Salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh parsley leaves

Directions

Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

Thanks to Food Network for the recipe and picture!!!

Yogurt and Fruit Parfaits

Sah's pick 1 of the day Rachel Ray's Fruit & Yogurt Parfaits!! Yummm

Prep Time:

5 min

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

4 servings

Ingredients

• 3 cups vanilla nonfat yogurt
• 1 cup fresh or defrosted frozen strawberries in juice
• 1 pint fresh blackberries, raspberries or blueberries
• 1 cup good quality granola

Directions

Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.

Thanks to Food Network and Rachel Ray for this recipe and picture!!!

Pineapple Chicken Salad Pitas

Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer. Serve with a side of baked potato chips to round out the meal.

Yield: 4 servings (serving size: 2 stuffed pita halves)

Ingredients

• 2 1/2 cups chopped cooked chicken breast (about 1 pound)
• 1/2 cup matchstick-cut carrots
• 1/3 cup sliced almonds, toasted
• 1/3 cup light mayonnaise
• 1/4 cup finely chopped green onions
• 1/4 cup plain fat-free yogurt
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (8-ounce) can crushed pineapple in juice, drained
• 4 (6-inch) whole wheat pitas, each cut in half
• 8 Romaine lettuce leaves

Preparation

Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with 1/3 cup chicken mixture.

Nutritional Information

Calories:

471 (30% from fat)

Fat:

15.5g (sat 2.5g,mono 5.4g,poly 6.2g)

Protein:

36.8g

Carbohydrate:

48.8g

Fiber:

7.2g

Cholesterol:

82mg

Iron:

3.9mg

Sodium:

776mg

Calcium:

98mg

Thanks to Cooking Light for the recipe and picture!!!

Turkey Reuben Sandwiches

Trina's pick 2 of the day! Turkey Reuben!

Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and chips.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• 2 tablespoons Dijon mustard
• 8 slices rye bread
• 4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
• 8 ounces smoked turkey, thinly sliced
• 2/3 cup sauerkraut, drained and rinsed
• 1/4 cup fat-free Thousand Island dressing
• 1 tablespoon canola oil, divided

Preparation

Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.

Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.

Nutritional Information

Calories:

255 (38% from fat)

Fat:

10.7g (sat 4.8g,mono 3.9g,poly 1.5g)

Protein:

19.6g

Carbohydrate:

18.9g

Fiber:

3.4g

Cholesterol:

44mg

Iron:

0.7mg

Sodium:

865mg

Calcium:

311mg

Thanks to Cooking Light for the recipe and picture!!

Mozzarella, Ham, and Basil Panini

Trina's pick 1 of the day!! Ham and Mozzarella Panini's yummy!!

Serve these simple pressed sandwiches with a pickle and some vegetable chips.

Yield: 6 servings (serving size: 1 wedge)

Ingredients

• 1 (16-ounce) loaf ciabatta, cut in half horizontally
• 4 teaspoons Dijon mustard
• 4 teaspoons balsamic vinegar
• 1 1/3 cups (8 ounces) thinly sliced fresh mozzarella cheese
• 12 basil leaves
• 8 ounces sliced 33%-less-sodium cooked deli ham (such as Healthy Choice)
• 2 sweetened hot cherry peppers, sliced
• 1 large plum tomato, thinly sliced
• Cooking spray

Preparation

Brush cut side of the bottom bread half with mustard; brush cut side of top half with vinegar. Top bottom half with mozzarella, basil, ham, peppers, and tomato. Top with remaining bread half.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges.

Nutritional Information

Calories:

371 (30% from fat)

Fat:

12.5g (sat 6.1g,mono 5g,poly 0.6g)

Protein:

20.2g

Carbohydrate:

44.9g

Fiber:

1.8g

Cholesterol:

46mg

Iron:

3mg

Sodium:

976mg

Calcium:

220mg

Thanks to Cooking Light for the recipe and picture!!

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

Ky's pick 2 of the day!!! A very healthy salad!!

The tart dressing contrasts with the sweet corn, tomatoes, and crab. Serve with a lemon wedge, if desired. Pair it with cucumber soup or a grilled sandwich.

Yield: 4 servings

Ingredients

• 1 tablespoon grated lemon rind
• 5 tablespoons fresh lemon juice, divided
• 1 tablespoon extravirgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup fresh corn kernels (about 2 ears)
• 1/4 cup thinly sliced basil leaves
• 1/4 cup chopped red bell pepper
• 2 tablespoons finely chopped red onion
• 1 pound lump crabmeat, shell pieces removed
• 8 (1/4-inch-thick) slices ripe beefsteak tomato
• 2 cups cherry tomatoes, halved

Preparation

1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

Nutritional Information

Calories:

242 (21% from fat)

Fat:

5.6g (sat 0.6g,mono 2.7g,poly 0.7g)

Protein:

30g

Carbohydrate:

17.7g

Fiber:

3.6g

Cholesterol:

128mg

Iron:

1.8mg

Sodium:

613mg

Calcium:

1mg

Thanks to My Recipe for the recipe and picture!!!