Jalapeno Cheddar Skillet Cornbread

I experimented and came up with a recipe for skillet cornbread.  I prefer to use whole wheat flour in recipes whenever possible.  However, I discovered that in this recipe, adding some white flour helped to achieve a lighter texture for the cornbread so that it was not too dense.  On my first attempt I used only whole wheat flour and the result was that the cornbread was a little heavier than I would have liked.  To keep the recipe lowfat, I used fat free cheddar cheese and lowfat buttermilk.  This recipe yields 9 servings of cornbread at approximately 252 calories/serving.

Jalapeno Cheddar Skillet Cornbread

2 Tablespoons vegetable oil
2 Jalapeno peppers, seeded and diced
1/4 cup vegetable oil
1 1/2 cups lowfat buttermilk
2 eggs, beaten
2 Tablespoons honey
1/4 cup Shredded fat free cheddar cheese
1 cup corn kernels
1 small red pepper, diced
1 1/4 cups cornmeal
1/2 cup whole wheat flour
1/4 cup white flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon paprika

Preheat the oven to 425 degrees.  Chop the jalapeno pepper into small pieces. Careful when handling the pepper. Remember to wear gloves. Even hand washing will not remove the potentially irritating juices from your skin. Remove the seeds and veins from the pepper before chopping.

Spray a 10" cast iron skillet with nonstick cooking spray.  Add 2 tablespoons of vegetable oil to the skillet and saute the jalapeno peppers over medium heat until softened.  Leave peppers in skillet.

In a seperate bowl whisk together 1/4 cup vegetable oil, the buttermilk, the beaten eggs, honey, cheddar cheese, corn, and diced red pepper. In another bowl combine the cornmeal, whole wheat flour, white flour, salt, baking soda, baking powder, and paprika.  Stir to combine.



Add flour mixture to buttermilk and oil mixture.  Stir to combine.



Pour prepared mixture into skillet with sauteed jalepeno peppers.  Mix together to distribute jalapeno peppers into cornbread.

  

Place in preheated 425 degree oven.  Bake for approximately 25-30 minutes until toothpick inserted in center comes out clean.  Cut into wedges.

Enjoy!

Peach Oatmeal Pecan Muffins

 

I came up with a healthy recipe for peach oatmeal muffins which have a hearty, nutty texture.  Each muffin has approximately 98 calories.    If brown sugar is used instead, the calorie count per muffin increases to 111.  I used Xylitol (Ideal Brown no calorie brown sugar substitute) as a sweetener. This sweetener contains 101 calories per 1/2 cup.  Packed brown sugar contains 415 calories per 1/2 cup. 

Peach Oatmeal Pecan Muffins

3/4 cup lowfat milk

1 egg

3/4 cup fat free sour cream

1/4 cup vegetable oil

1/4 cup natural applesauce

1 teaspoon vanilla

1/3 cup Ideal brown (Brown sugar substitute)

1 cup Old fashioned Oatmeal

2 cups whole wheat flour

1 teaspoon cinnamon

1 Tablespoon baking powder

1/4 teaspoon salt

1 cup chopped peaches

1/4 cup chopped pecans

Preheat oven to 400 degrees.  Mix together lowfat milk, egg, sour cream, vegetable oil, applesauce, vanilla, and ideal brown in a small bowl until blended.

In a seperate bowl mix together oatmeal, whole wheat flour, cinnamon, baking powder, salt and chopped pecans.

Add the milk and sour cream mixture to the flour and dry ingredients.  Stir until combined.  Fold in chopped peaches and gently mix together.

Add muffin liners to a muffin tin and add batter.

Place in preheated oven and cook for about 20-25 minutes until heated through.

This recipe yields about 24 muffins at 98 calories each.  Enjoy!

Banana Nut Whole Wheat Pancakes

I was in the mood for some healthy banana nut pancakes for breakfast this morning.  I added whole wheat flour to hot oat bran cereal with fresh bananas and walnuts.  I am pleased with the outcome.  This recipe yielded approximately 14 pancakes or about  6 servings.  There are about 365 calories in  one serving.  I served them with sugar free pancake syrup and fresh sliced bananas.

Banana Nut Whole Wheat Pancakes

2 cups lowfat milk

2 eggs

1/2 cup fat free sour cream

1 cup mashed bananas (or about 2 bananas)

1 Tablespoon Vegetable oil

1 Tablespoon Natural Applesauce

1 cup whole wheat flour

1 cup Hot Oat Bran Cereal (I used Bob's Red Mill Organic)

4 teaspoons baking powder

1 teaspoon salt

2 Tablespoons sugar

1/2 cup chopped walnuts

Mix lowfat milk, eggs, sour cream, mashed bananas, vegetable oil, and applesauce in a small bowl until blended.

In a separate large bowl mix together whole wheat flour, hot oat bran cereal, baking powder, salt, and sugar.

Add milk and egg mixture to flour mixture. Stir until combined and add walnuts.

Preheat a griddle on low medium heat.  Add non stick cooking spray and a light coating of oil to the griddle.  Add small spoonfuls of batter.  Flip pancakes when small bubbles appear.

Repeat until pancakes have cooked through on both sides.

Serve immediately with sugar free or light syrup and fresh bananas.

This recipe yields 6 servings at about 365 calories.

Whole Wheat Mocha Muffins

I experimented and came up with a healthy recipe for  mocha muffins using whole wheat flour and oat bran cereal.  The muffins have a mild mocha flavor.  I used instant coffee blended with a tablespoon of hot boiled water added to the batter.  I used Xylitol (Ideal Brown no calorie brown sugar substitute) as a sweetener.  This was the first time I ever tried this sweetener in a recipe. I am pleased with the results.  I have avoided preparing recipes calling for brown sugar because I am not familiar with what is a safe and viable substitute.  On the website the nutrition information on this product indicates there are 101 calories per 1/2 cup as was the amount used in this recipe.  Regular brown sugar has 415 calories per 1/2 cup.  It measures cup for cup like sugar.  As prepared there are approximately 133 calories/muffin.  If brown sugar is used instead, the calories per muffin increases to 151.

Whole Wheat Mocha Muffins

1/4 cup vegetable oil
1/4 cup natural applesauce
1 egg
1 teaspoon vanilla
2 Tablespoons honey
3/4 cup fat free sour cream
1/2 cup Ideal Brown (or brown sugar if preferred)
1/2 cup lowfat milk
1 Tablespoon instant coffee dissolved in 1 Tablespoon hot boiling water
1 cup whole wheat flour
1 cup oat bran hot cereal (I used Bob's Red Mill Organic)
1/2 cup chopped pecans
1 Tablespoon baking powder
1/4 teaspoon salt

Preheat the oven to 400 degrees.  In a small bowl add vegetable oil, natural applesauce, egg, vanilla, sour cream, lowfat milk.  Dissolve instant coffee in 1 Tablespoon hot boiling water and add to this mixture.  Stir to combine.

In a large bowl mix together whole wheat flour, oat bran, chopped pecans, baking powder, and salt.

Add oil and egg mixture to the dry ingredients and mix until smooth.

Add paper liners to a muffin tin and fill muffin cups until they are about 2/3 full.

Place in a 400 degree preheated oven and bake for about 20-25 minutes until cooked through.  This recipe yields about 18 muffins at approximately 133 calories per muffin.  If brown sugar is used instead of the Ideal Brown (Xylitol) this increases to 151 calories/muffin.  Enjoy!

Whole Wheat Spinach Ricotta Calzones

I wanted to try making a healthier calzone using whole wheat instead of white flour and part skim/non fat cheeses.   I sauteed baby spinach and mushrooms in olive oil before adding the vegetables to a mixture of mozzarella and ricotta cheeses. This recipe yields 4 medium size calzones.  Each serving (1 calzone) contains approximately 500 calories.  Maybe not an every day meal, but a special treat once in awhile!

Whole Wheat Spinach Ricotta Calzones

1 package active dry yeast (I used Pizza Crust yeast)

1 cup warm water

1 Tablespoon olive oil

1 teaspoon sugar

1 teaspoon salt

2 and 1/2 cups whole wheat flour

1 teaspoon olive oil

1 and 1/4 cups fat free ricotta cheese

1 egg, beaten

1/4 cup freshly grated parmesan

1 cup shredded part skim mozzarella

1 Tablespoon fresh italian parsley

2 teaspoons olive oil

6 oz. package of fresh baby spinach

1 cup mushrooms

In a small bowl, dissolve yeast in water.

Add the oil, sugar, and salt.  Mix in 1 cup of the flour until smooth.  Gradually stir in the rest of the flour until dough is smooth and workable. 

Knead dough on a lightly floured surface for about 5 minutes or until it is elastic.  Lay dough in a bowl containing 1 teaspoon olive oil and flip the dough around.  I used pizza yeast so that it wasn't necessary to let the dough rise.  If using regular yeast cover and let rise for 40 minutes until it has almost doubled.  When dough is ready, separate it out into 4 parts. Roll out the dough.  I made 4 triangle shaped pieces.

Preheat the oven to 375 degrees.  Add 2 teaspoons olive oil to a skillet and saute mushrooms until tender. 

Add the baby spinach and saute for just about a minute longer or until it is wilted.

Remove from heat.  Next mix ricotta cheese, egg, fresh parmesan cheese, and fresh parsley in a bowl.

To this mixture add the sauteed spinach and mushrooms and mix to combine.

Place filling in center of each of the whole wheat triangles. Roll the pointed size to meet the solid edge and close.  Calzones will appear slightly overstuffed, but once in the oven will settle once they have started heating up.  There may be a slight amount of filling left.  Heat in a 350 degree oven for 25-30 minutes or until done.  Serve with your favorite sauce. 

Serves 4 at approximately 500 calories/serving.  Bon Appetit.

Pumpkin Spice Muffins

 

I experimented in the kitchen and came up with this recipe for healthy whole wheat spiced pumpkin muffins.  I added a mixture of 1/2 oat bran and 1/2 whole wheat flour.  The addition of fat free sour cream helped to yield a more moist muffin.  This recipe yields approximately 15 muffins at 172 calories/muffin if sugar is used.

Pumpkin Spice Muffins

1/4 cup vegetable oil

1/4 cup natural applesauce

1/4 cup preferred sweetener (or sugar)

1/4 cup honey

2 eggs

1 teaspoon vanilla

3/4 cup whole wheat flour

3/4 cup Oat Bran Hot Cereal

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup pumpkin puree

1/2 cup fat free sour cream

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon pumpkin pie spice

1/2 cup walnuts

1/2 cup raisins

Combine the oil, natural applesauce, preferred sweetener (or sugar) and honey.  Stir in the eggs and vanilla.  Stir flour, oat bran cereal, baking soda, baking powder and salt together.  I recently modified this recipe by adding less sweetener and using some honey.  I also used less vegetable oil and added some natural applesauce.

Stir flour, oat bran cereal, baking soda, baking powder, salt and add to the oil mixture.  Add the pumpkin, fat free sour cream, cinnamon, nutmeg, pumpkin pie spice, walnuts and raisins to the flour mixture.  Stir to combine.

Preheat the oven to 400 degrees.  Add muffin liners to the muffin tin and add batter until about 2/3 full.  I added some extra raisins and walnuts to the top of each muffin before baking.

Bake for about 15 to 20 minutes until done.  Yields about 15 muffins.

Oat Bran Blueberry Pancakes

Last weekend I made some oat bran blueberry pancakes for my family.  I followed a healthy whole grain recipe made with whole wheat flour, wheat germ and oat bran (adapted from Pinch my Salt).  My family really enjoyed these pancakes.  They were so delicious for a minute we had forgotten we were eating healthy!  One serving with sugar free syrup as pictured has approximately 343 calories. 

Oat Bran Blueberry Pancakes

1 and 1/2 cups whole wheat flour
1/4 cup wheat germ
1/2 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons light Brown Sugar (I used Splenda)
1 and 1/2 cups lowfat milk
1/2 cup fat free Sour cream
2 eggs
2 Tablespoons vegetable oil
1 and 1/2 cups blueberries

In a large mixing bowl, whisk together whole wheat flour, wheat germ, oat bran, baking powder, baking soda, salt, and brown sugar (or splenda).  Set aside.

In a medium sized bowl, mix together milk, sour cream, and eggs.   Add wet ingredients to dry ingredients stirring until just combined.  Stir in oil and blueberries.  Let batter sit for 10 minutes.

Scoop batter onto preheated and greased skillet.  I used nonstick cooking spray with just a little amount of vegetable oil.  You will know when to flip pancakes when the edges are dry and bubbles are starting to form on the batter.

Yields 5 servings at about 343 calories/serving.  Enjoy!