Notes:
I am continuing my quest for treats for my daughters birthday, so here it is. I looked for this recipe after being stunned by the revelation that I didn’t blew my diet plan out of the window by buying one of these babies off the charity trolley.

Servings: 18

Ingredients:
1/4 cup butter
1/2 cup peanut butter
1 bag of colored marshmellows (227 g or 10 oz)
1 cup butterscotch chips

Directions:
1/4 cup butter melted in saucepan with 1/2 cup peanut butter. Stir in 1 cup butterscotch chips until melted. When cool enough so marshmallows don't melt, mix in 1 small bag of coloured marshmallows (227 gr.). Turn into greased 9"x9" pan. Cool and cut into 1" bars.

Nutritional analyses (from Fit Day): Cals: 107 Fat: 4.5 Carbs: 16.1 protein: 2.2

Submitted by:
Leida

Notes:
This is NOT a diet recipe! I am going to make fortune cookies for my girl’s birthday party favors, and I have never made a glaze before. I found this recipe, and it seems to be well-reviewed.

Servings: 24

Ingredients:
1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water
10 drops food coloring

Directions:
Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.

Advice given by others was: add a few drops of flavor (vanilla, almond or coconut extracts). If milk is used it seems to taste batter, but turns out matte, not glossy. No putting cookies in the fridge after glazing! Ruins the shine. One reviewer suggesting adding more sugar to thicken it a bit more,others concurred. Advice: Add the water very slowly. If you use a flavoring or an exract, add that first, then the water. Be careful not to add to much liquid and make the frosting runny. Always apply to completely cold cookies. Dries overnight.

on glazing: Just dip the cookie face-down in this glaze and twist, place on a piece of waxed paper and let sit for a couple hours. Make another bowl of this glaze in a contrasting color, take a spoon and drizzle it over the cookie for a neat effect too.

Submitted by:
Leida

Notes:
Marinara sauces cost a fortune so I want to try to make my own ones. Here is a bunch of recipes I found! Obviously, using no calt ingredients will reduce salt!

Servings: 20

Ingredients:
Please, see below for each recipe

Directions:
Basic Homemade Marinara Sauce Recipe
1 can (28 oz) Italian Plum Tomatoes (Undrained)
3 Garlic Cloves (Minced)
1/4 cup Tomato Paste
1 1/2 tbsp Olive Oil
2 tsp Basil (Dry)
1/2 tsp Sugar
1/4 tsp Salt
Place the olive oil in a large pan and warm to medium heat. Add the garlic and cook until garlic is slightly brown. Then, stir in the rest of the ingredients. Bring the sauce to a slow boil then reduce the heat to low. Let the marinara sauce simmer for about 10 minutes and you are done. Serve the sauce immediately or let it cool to room temperature and place it the refrigerator. You could also freeze this sauce for later use.

This homemade marinara sauce recipe takes very well to being reheated but you should let it warm back up to room temperature before doing so. You may need to add a little bit of water to the sauce to prevent it from becoming too thick.

This next homemade marinara recipe is for a basic crock pot marinara sauce. This recipe is probably the simplest to make of all the homemade marinara sauce recipes listed in this article. It requires a crock pot though and a lot of time to cook.

Basic Homemade Crock pot Marinara Sauce Recipe
2 cans (56 oz, total) Crushed Tomatoes
1 Medium Onion (Chopped, Fine)
1 Garlic Clove (Minced)
2 tbsp Olive Oil
1 1/2 tsp Sugar
1 1/2 tsp Salt
Place the olive oil in a small frying pan and warm to medium heat. Add the garlic and onions, cook until onions are slightly tender. Place the crushed tomatoes in a crock pot and, using your hands, mash the tomatoes until the larger chucks are well crushed. If you would like for the marinara sauce to be very smooth. You can run the tomatoes through a blender before placing them in the crock pot.

Now, add the rest of ingredients to the crock pot and stir well. Place the lid on the crock pot can cook on low for about 6 hours. Then you can remove the lid and cook the marinara sauce on high for one additional hour. Be sure you stir the sauce occasionally. If the marinara sauce becomes a little too thick, simply add some water to it towards to end of cooking.

Our next homemade marinara sauce recipe is for a shrimp marinara sauce. This marinara sauce can be served hot or cold but is probably best served cold with hot shrimp fresh off the BBQ. It is also excellent with fried, breaded shrimp.

Homemade Shrimp Marinara Sauce Recipe
1 pound Miniature Shrimp (Shelled, Deveined)
1 can (15 oz) Tomato Sauce
1 can (6 oz) Tomato Paste
2 tbsp Fresh Parsley (Chopped)
1/2 tsp Oregano
1 Garlic Clove (Minced)
1 tbsp Olive Oil
1 tbsp Sugar
Salt and Black Pepper, to taste
Place the olive oil in a large pan and warm to medium heat. Add the garlic and cook until garlic is slightly brown. Add all the ingredients to the pan except for the shrimp. Bring the ingredients to a boil then reduce to low heat. Allow the marinara sauce to simmer for about ten minutes then add the shrimp.

Cook the marinara until the shrimp are tender. This will not take more than a couple of minutes if you are using fresh shrimp. If you are using frozen shrimp to make this marinara, you should expect it to take about about 10 minutes before the shrimp are tender. In either case, make sure you stir the marinara sauce often while it is cooking.

This last homemade marinara recipe is for a smoky mushroom marinara sauce. This marinara is very tasty and can be used to make great burgers. All the homemade marinara sauce recipes listed in this article are good with most types of meat, especially chicken, but this recipe is so good that it goes with just about anything and everything.

Homemade Smoky Mushroom Marinara Sauce Recipe
2 cans (56 oz, total) Roasted Italian Tomatoes (Crushed, Undrained)
2 cans (8 oz) Sliced Mushrooms
3 Garlic Cloves (Minced)
3 tbsp Fresh Basil (Chopped)
2 tbsp Fresh Parsley (Chopped)
2 tbsp Fresh Oregano (Chopped)
2 tsp Balsamic Vinegar
1 tbsp Olive Oil
Salt and Black Pepper, to taste
Place the olive oil in a large pan and warm to medium heat. Add the garlic, mushrooms, basil, oregano and parsley and cook until garlic is slightly brown. Add the rest of the ingredients and stir well. Reduce the heat to low and allow the marinara to simmer for about 10 minutes.

If you really like mushrooms, try adding an additional can or two of them. This is an especially good tip for when you are planning to use this marinara on burgers. You can also try adding half a teaspoon of thyme and a tablespoon of red wine to this recipe to add some extra flavor.

Submitted by:
Leida

Notes:

This is the recipe I want to try out. It’s my own pproximation of a high fat recipe with butter and stuff, and I didn’t try it yet, so I can’t say if I fell on my face.

Servings: 12

Ingredients:
1 cup whole wheat flour
1.25 cup white flour (1 for lower altitudes)
1 egg
0.5 cup no sugar orange marmalade
1/3 cup apple sauce
0.25 cup honey
1 tbsp orange zest
100 g of fat free sour cream diluted with water to form 3/4 of cup or ff buttermilk
2 tbsp of baking powder
nutmeg and cloves

Whole recipe break down: 1634 cals, 8.5 g fat, 354 g carb and 43 g protein

Directions:
mix liquids and solids separately, then fold liquids into solids. The dough should be relatively firm. with 1/3 cup measure load in the sprayed muffin paper cups in the tin. Should make 12 muffins.

Submitted by:
Leida

Notes:
Supposedly helps you sleep better. Makes 12 low-fat muffins
Between the bananas, the whole wheat, and the honeyed touch of sweetness, these muffins are practically an edible lullaby.

Servings: 12

Ingredients:
· 2 cups whole-wheat pastry flour
· 1/2 teaspoon salt
· 1 tablespoon baking powder
· 2 large, very ripe bananas
· 1/3 cup applesauce
· 1/4 cup honey
· 1/2 cup milk or soymilk

Directions:
Preheat oven to 350F. In a large bowl, combine the flour (make sure it's whole-wheat pastry flour or you'll produce golf balls, not muffins), salt, and baking powder. In a blender, puree the bananas; add the applesauce, honey, and milk. Blend well. Pour the banana mixture into the dry ingredients and stir until just moistened. Line muffin tins with paper muffin cups, pour in batter, and bake 30 minutes or until tops are lightly brown and slightly springy.

Nutrition Facts
Per serving: 119 calories; 1g fat; 2.5g protein; 27g carbohydrates; 10g sugars; 133mg sodium; 3g fiber; 35mg magnesium

Submitted by:
Leida

Notes:
I have no idea how many calories and serves, but I will calculate it eventually…

Servings: 10

Ingredients:
3 cups rolled oats
½ cup shredded unsweetened coconut
½ cup hazelnuts (with the skin, if available)
½ cup whole blanched almonds
½ cup shelled sunflower seeds
½ teaspoon ground cinnamon
1 teaspoon kosher salt
2 tablespoons unsalted butter
½ cup honey (or experiment with half honey and half maple syrup, if desired)
½ cup dried cherries
½ cup dried apricots

Directions:
1. Preheat the oven to 300 degrees F.
2. In a large bowl, combine the coconut, hazelnuts, almonds, sunflower seeds, cinnamon, and salt. Mix thoroughly.
3. In a small pan, gently melt the butter and add the honey. Pour the mixture over the dry ingredients and mix thoroughly. Spread out evenly on a baking sheet.
4. Place the tray in the center of the oven and bake 20 minutes. Remove the tray from the oven and touch the pieces. Taste a piece to make sure it is sweet enough for you. If not, drizzle some additional honey over the tray. Bake for an additional 10 minutes.
5. Remove from the oven. Stir in the dried fruits and grate the lemon zest over it for freshness. Allow to cool (it will get crispier as it gets cooler).

Submitted by:
Leida

Notes:
This recipe comes from Eat Well Live Well with High Cholesterol.

Servings: 12

Ingredients:
1/3 cup strong coffee
2/3 cup brown sugar
1 egg+ 1 egg white
3 tbsp canola oil
1 tsp vanilla extract
3 ripe medium bananas mashed
1 cup plain flour
2 cups self-rising flour *
1/2 tsp baking powder *
1 tsp ground ginger
1/2 tsp nutmeg
1 tsp ground cinnamon
1 tsp soda bicarbonate (baking soda)

* I use 3 cups of plain all purpose flour with 3 tbsp of baking powder

200 g low fat ricotta cheese
2 tbsp maple syrup
fresh berries to serve with

Directions:
Preheat oven to 325 F. Lightly grease a a 22×12 cm (81/2 to 41/4) loaf tin and line the base with the parchment paper.

Heat coffee (I add 3 tbsp of the instant coffee to the 1/3 cup of water) in a small saucepan over low heat and add brown sugar. Stir until sugar gas dissolved. Remove from heat.

Put the egg, egg white, oil and vanilla in a large bowl, beat until combined. Add coffee mixture and banana.

Sift flour, spices, baking poweder and soda onto the legg mixture and stir gently to combine. Do not overbeat.

Spoon the mixture in the loaf tin. Bake for 50 min or until the skewer comes clean, let stand for 10 min, turn out on the rack to cool.

Mix ricotta with maple syrup in a small bowl. Cut banana bread into thick slices and serve with ricotta and berries.

Any left-over bread can be frozen in an air-tight container with pieces of parchment paper between each slice.

Nutrition per 1/12 slice of bread: 267 cal, fat: 6.4 g, Saturated Fat: 0.9 g, Protein 7.3 g, Carbohydrate: 43.6 g, Fibre: 3.6 g, Cholesterol: 16 mg, Sodium: 348 mg

Submitted by:
Leida

Notes:
A recipe from the Company’s Coming Heart-Healthy Cooking, page 74

Servings: 12

Ingredients:
Meatballs:

Grated light Cheese 2 tblsp
Fine dry bread crumbs 1/4 cup
Milk 2 tblsp
Gralic cloves, minced 1 to 2
Parsley chopped 2 tblsp
Pepper 1/8 tsp
Extra lean ground beef - 170 g (6 oz)
Lean ground pork - 170 g (6 oz)

Soup:
Reduced sodium beef stock - 8 cups
Diced tomatoes, reduced salt - 2 cups
Grated carrot - 1/2 cup
Dried sweet basil or oregano - 1/2 tsp
tiny pasta or spagetti broken up - 1 cup
fresh spinach leaves chopped - 2 and 1/2 cups or 10 oz (300 g) frozen

Directions:
Meatballs: Combine first 6 ingerdients in a medium bowl. Add beef and pork. Mix well. Shape into tiny meatballs, about 1 tsp each. Makes 64 meatballs.

Soup: Combine stock, tomatoes, basil and carrots. Bring to boil. Reduce heat to maintain gentle boil.

Add meatballs and pasta. Cover. Simmer about 5 minutes untill the meatballs are no longer pink in the centre and pasta is al-dente.

Add spinach, stir. Simmer uncovered for ~3 minutes until spinach is wilted and pasta is tender.
makes 12 cups (1 cup is a serving size)

Per 1 cup: 143 calories, 4.5 g total fat (1.5 mono, 0.6 poly, 1.4 saturated), 15 mg cholesterol, 16 g carbohydrate, 2 g fibre, 11 g protein, 147 mg sodium.

Submitted by:
Leida

Notes:
From Better Home and Gardens Cook Healthy Today Book, Page 242. Can be served on rice, duh.

Servings: 4

Ingredients:
4 Turkey Breast Cutlets 1/4 to 3/8 inch thick (~12 oz)
Salt (optional)
Black Pepper
1 tbls olive oil
2 medium bell peppers of any color, cut into thin strips (1/8-1/4 inch)
1 medium onion chopped
1 fresh jalapeno seeded and thinly sliced
3/4 cup chicken broth
1 tbls flour
1 tsp paprika

Directions:
Sprinkle turkey lightly with salt and pepper. Cook turkey in the hot oil over medium to high heat for 4 to 5 min until no longer pink. Transfer turkey to the surving platter. Keep warm.

Add bell peppers, onion and jalapeno pepper to the skillet. Cook covered, stirring occasionally, for 4 to 5 minutes until vegetables are crisp-tender.

Meanwhile, in a screw-top jar combine broth, flour and paprika. Shake well. Add to the bell pepper mixture. Cook and stir over the medium heat until thickened and bubbly. Cook and stir for 1 additional minute after.

Serve on the bed of brown rice, spooning the pepper mixture over turkey slices.

Nutritional breakdown w/o rice:
167 cal, 5 g total fat (1 g saturated), 51 mg cholesterol, 260 mg sodium, 8 g carbohydrates, 2 g fiber, 22 g protein

Submitted by:
Leida

Notes:
Don’t you just hate it when they include the SIDE in the break-down? At least it’s brown rice… But the combination sounds too good to pass-up the recipe because of it!

http://www.delish.com/recipefinder/orange-beef-pepper-stir-fry-ghk0208

from this web-site

Servings: 4

Ingredients:
1 navel orange
1/4 cup(s) dry sherry
2 tablespoon(s) soy sauce
1 tablespoon(s) cornstarch
1 pound(s) beef eye round steaks, trimmed of fat and thinly sliced
3 teaspoon(s) canola oil
2 red and/or orange peppers, thinly sliced
1 package(s) (8.8-ounce) precooked whole-grain brown rice

Directions:
Directions

From orange, grate 1 teaspoon peel and squeeze 1/3 cup juice. In large bowl, combine orange peel and juice with sherry, soy sauce, and cornstarch. Add beef and toss to coat; set aside.
In 12-inch skillet, heat 1 teaspoon oil on medium-high until hot. Add peppers and 2 tablespoons water, and cook 5 minutes or until peppers are tender, stirring frequently. Transfer to medium bowl.
In same skillet, heat remaining 2 teaspoons oil on high. With slotted spoon, transfer half of beef to skillet, reserving orange-juice mixture. Cook beef 1 minute, stirring frequently. Transfer beef to bowl with peppers. Repeat with remaining beef.
Add 1/4 cup water, then reserved orange-juice mixture, to skillet; heat to boiling. Boil 1 minute. Meanwhile, prepare rice as label directs.
To serve, toss beef and peppers with orange sauce. Serve beef and pepper stir-fry over rice.

Nutritional Information
(per serving)

Calories 350
Total Fat 12g
Saturated Fat 3g
Cholesterol 50mg
Sodium 560mg
Total Carbohydrate 28g
Dietary Fiber 3g
Sugars —
Protein 32g

Submitted by:
Leida