1 box (8 oz) uncooked manicotti shells (14 shells)
1-½ cups shredded mozzarella cheese
¼ teaspoon crushed red pepper flakes
15 oz. ricotta cheese
1 box (10 oz) frozen cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 Jar Miur Glen Organic Italian Herb Pasta Sauce
Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 cup of the cheese, the pepper flakes, ricotta cheese, spinach, garlic and egg.
In bottom of ungreased 13×9-inch baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil.
Bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.
1 Serving: Calories 300 (Calories from Fat 50)
Total Fat 7g (Saturated Fat 3g, Trans Fat 0g)
Total Carbohydrate 43g (Dietary Fiber 4g, Sugars 8g)
Vitamin A 70%; Vitamin C 6%; Calcium 35%; Iron 15%
Exchanges: 1 1/2 Starch
In the honor of my brother-in-law’s 26th Birthday I decided to surprise him by baking his favorite cake! After he devoured his first piece he claims its the best Red Velvet he has ever tasted! I got the recipe from Keyingredient.com …..HAPPY BAKING!
1-½ cups all purpose flour
1 cup white whole wheat flour
1-½ cups cane or coconut sugar
1 Tablespoon cocoa
½ teaspoon salt
1 teaspoon baking soda
2 Large Eggs, room temperature
3/4 cups avocado oil
¾ cups unsweetened applesauce
1 cup buttermilk, kefir or cultured cashew milk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
Cream Cheese Frosting:
8 oz. Cream Cheese, Softened
1/2 Stick Unsalted Butter, Room Temperature
2 Cups Confectioners’ Sugar
1 tsp Vanilla Extract
Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans. Lightly whisk eggs in a medium bowl. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. Place all the dry ingredients in your mixing bowl and stir together really well with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles. Bake for about 30 minutes or until a toothpick inserted comes out clean. After about ten minutes, remove from pans and cool completely on a wire rack before frosting.
To Make Frosting:
Beat Cream Cheese and Butter on medium speed while gradually adding the sugar. Beat until smooth and fluffy. Stir in vanilla extract.
***Calories Include Frosting Per Piece
Amount Per Serving
|Total Fat||17.3 g|
|Saturated Fat||4.9 g|
|Polyunsaturated Fat||3.4 g|
|Monounsaturated Fat||8.1 g|
|Total Carbohydrate||50.8 g|
|Dietary Fiber||1.5 g|
Carrot cake is one of my favorite baked goods! This is the healthier, lighter version to the traditional high-fat recipe…This recipe is by Registered Dietitian, Ellie Krieger. As always her recipes are easy, delicious and nutritious! I guarantee that you will never want to use the traditional high fat recipe ever again!!! The recipe says it yields 10 cupcakes but I got 14. Let me know what you guys think. Any questions or comments can be submitted in the comment box at the bottom of the page, email me at firstname.lastname@example.org, or follow the twitter or Facebook link located on the top right of this page.
Preheat the oven to 350 F. Line 14 muffin cups with paper liners.
Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and use a micro grater to grate a cinnamon stick over the cupcakes for garnish . The cupcakes should be stored in the refrigerator. ENJOY!
**Calories are per cupcake and includes frosting!
Amount Per Serving
|Total Fat||8.1 g|
|Saturated Fat||1.9 g|
|Polyunsaturated Fat||2.4 g|
|Monounsaturated Fat||3.3 g|
|Total Carbohydrate||32.9 g|
|Dietary Fiber||1.5 g|
Italian Cuisine is one of my all time favorite foods-but then again who’s isn’t it right!?. However, most tend to be extremely high in calories which are not at all waist-friendly. I found the original recipe from wholefoodsmarket.com and further modified it a bit to make it EXTRA flavorful as well as calorie-friendly! I was actually pleasantly surprised on how delicious it turned! Your comments and feedback would be greatly appreciated!
INGREDIENTS: Serves 4
1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten
3/4 cups cups panko bread crumbs (plain)
3/4 cup whole wheat plain bread crumbs
1 tsp Italian seasoning
1 tsp Mrs. Dash Tomato Basil Spice
1 jar Muir Glen Organic Tomato Basil Sauce
2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
Avocado or Coconut oil Cooking Spray
Preheat oven with a baking sheet inside to 375°F. Meanwhile in a square deep dish whisk together panko, whole wheat bread crumbs, and spices. In another deep rectangle dish put the beaten eggs. Coat eggplant slices with beaten egg, then bread with panko crumbs. Liberally spray hot baking sheet with cooking spray and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.
Amount Per Serving
|Total Fat||6.4 g|
|Saturated Fat||2.8 g|
|Polyunsaturated Fat||0.7 g|
|Monounsaturated Fat||1.1 g|
|Total Carbohydrate||42.4 g|
|Dietary Fiber||10.2 g|
1-1/2 cups white whole wheat flour
1 cup ground blanched almonds or almond flour
1/2 cup cane or coconut sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
Pinch of salt
4 tablespoons cold butter, cut into small pieces or vegan shortening
1/4 cup avocado oil
2 egg yolks
1 1/2 tablespoons lemon juice
1 1/2 tablespoons any milk on hand
1 cup raspberry preserve or jam
Preheat oven to 350°F. Put flour, almonds, sugar, cocoa, cinnamon and salt into a food processor and pulse to combine. Add butter and oil pulse until mixture resembles coarse meal; transfer to a large bowl. In a small bowl, beat together yolks and lemon juice then add to flour mixture along with milk and stir with a fork just until mixture comes together.
Press about 2/3 of the dough into an 8-inch tart pan with a removable bottom or spring form pan to form a 1/2-inch-thick crust. (If using a tart pan, crust should reach the top of the pan. If using a spring form pan, crust should reach about 1 inch up the sides.) Spread jam thickly over the bottom of the crust; set aside.
Working on a well-floured surface, use floured hands to roll remaining dough into 3/4-inch-wide ropes. Press ropes into 1-inch-wide strips and lay across tart in a crisscross pattern to form a lattice top. Bake tart until jam is bubbly and crust is just golden brown around the edges, about 40 minutes. Serve tart at room temperature or chilled, dusted with powdered sugar, if you like.
Amount Per Serving
|Total Fat||14.5 g|
|Saturated Fat||3.1 g|
|Polyunsaturated Fat||2.0 g|
|Monounsaturated Fat||4.9 g|
|Total Carbohydrate||22.8 g|
|Dietary Fiber||3.9 g|