Monday, August 15, 2011

Carrot and Zucchini Bars

  • 1-1/2
    cups all-purpose flour
  • 1
    teaspoon baking powder
  • 1/2
    teaspoon ground ginger
  • 1/4
    teaspoon baking soda
  • 2
    eggs, slightly beaten
  • 1-1/2
    cups shredded carrot
  • 1
    medium zucchini, shredded (1 cup)
  • 3/4
    cup packed brown sugar
  • 1/2
    cup raisins
  • 1/2
    cup chopped walnuts
  • 1/2
    cup cooking oil
  • 1/4
    cup honey
  • 1
    teaspoon vanilla
  • 1
    recipe Citrus-Cream Cheese Frosting


    1.Preheat oven to 350 degrees F. In a large bowl combine flour, baking powder, ginger, and baking soda. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.

    2.Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost with Citrus-Cream Cheese Frosting. Cut into bars.

    3.Makes 36 bars

    4.Citrus-Cream Cheese Frosting: In a medium mixing bowl beat one 8-ounce package softened cream cheese and 1 cup powdered sugar with an electric mixer on medium speed until fluffy. If desired, stir in 1 teaspoon finely shredded lemon peel or orange peel.

    nutrition facts
    • Calories125
    • Total Fat (g)7
    • Saturated Fat (g)2,
    • Monounsaturated Fat (g)2,
    • Polyunsaturated Fat (g)3,
    • Cholesterol (mg)19,
    • Sodium (mg)44,
    • Carbohydrate (g)16,
    • Total Sugar (g)11,
    • Fiber (g)1,
    • Protein (g)2,
    • Vitamin C (DV%)1,
    • Calcium (DV%)18,
    • Iron (DV%)1,
    • Other Carbohydrates (d.e.)1,
    • Fat (d.e.)1,
    • Percent Daily Values are based on a 2,000 calorie diet

Thursday, August 4, 2011

Garden Chicken Stir Fry

I made this recipe last night and it was soooo good! 
Its from Our Best Bites and is only 350 cal!

1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup ready-to-eat baby-cut carrots, cut lengthwise in half
1 cup fat-free chicken broth
1 tablespoons reduced sodium soy sauce
3 teaspoons sugar
2-3 cups fresh broccoli florets
2 cup sliced fresh mushrooms (3 oz)
1 cup chopped bell pepper (any color)
1/2 teaspoons cornstarch
Hot cooked brown rice, if desired


Heat 12-inch nonstick skillet over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is brown.
Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
Stir in broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.
Serve over rice.

A Healthy Sloppy Joe

This recipe is from The Eat Clean Diet by Tosca Reno. I love a lot of her recipes from her book and Scott says these are the best sloppy joes he's ever had.

In a small bowl combine:

1/2 c low sodium chili sauce (I have a hard time finding it so I use tomato sauce)
2 T. tomato paste
1 T. Worcertershire sauce
1 t. cumin, sea salt, black pepper, and chili powder
1 T. white wine vinegar
1 T. dried, crumbled oregano

1 T. olive oil
1/4 c. sweet onion, celery
1 clove garlic, chopped fine

1 lb. lean ground turkey or lean ground beef

Once browned add:
3/4 c. brown rice
Handful of chopped scallions

Then combine with sauce.

Put on multi-grain buns