This recipe is a great way to cut back on the mayo!
From The New Lighthearted Cookbook
1 Can (6 oz) tuna, packed in water (I used two cans)
¼ C diced celery (I also added bell peppers and carrots so I just used one celery stick)
¼ C Chopped Fresh Dill (I used about 1 TBSP dried)
2 Tbsp Chopped Fresh Parsley (I used 1 Tbsp dried)
2 Tbsp chopped chives or green onion
2 Tbsp Light mayonnaise
2 Tbsp lo-fat plain yogurt
½ Tsp Dijon Mustard (I used 1 Tsp)
In bowl, mash tuna with juices. Add celery and other veggies, dill, parsley, chives, mayo, yogurt, mustard, salt (I used garlic salt), pepper; mix well.
If you only have tuna packed in oil, drain well and rinse and add more yogurt to taste.
From the New Lighthearted Cookbook
3/4 C Wheat Bran
1 C Whole Wheat Flour
1/2 C Sugar
1 1/2 Tsp Cinnamon
1 Tsp Baking Powder
1 Tsp Baking Soda
1 C Whole Berry Cranberry Sauce
1 Egg
1/2 C Buttermilk or low-fat plain yogurt
1/2 C Canola Oil
1 Tsp Grated Orange Rind
In bowl, combine bran, flour, sugar, cinnamon, baking powder, and baking soda; Mix well. Add cranberry sauce, egg, buttermilk, oil, and orange rind; stir just until combined.
Spoon Batter into paper-lined or non-stick muffin tins. Bake in 400F/200C oven for 25 minutes or until firm to the touch.
Makes about 12 Muffins
These are a huge hit in my house! They are healthy and the boys can't even tell!
*From the secret ingredient by sally bee
1 Tbsp olive oil
1 large onion, peeled and chopped
1 garlic clove, peeled and crushed
4-5 medium zucchini, sliced
150ml/ ⅔ C hot chicken or vegetable stock
½ tsp chopped fresh oregano
fresh ground pepper
chopped fresh parley to garnish
Heat the oil in a large frying pan and fry the onion and garlic over a moderate heat for 5-6 minutes, or until the onion has softened and it’s beginning to brown.
Add the zucchini slices and fry for about 4 minutes, or until they just begin to be flecked with with brown on both sides. stir frequently.
Stir in the stock, fresh oregano and black pepper, and simmer gently for about 8-10 minutes, or until the liquid has almost evaporated. Spoon the zucchini into a serving dish, sprinkle with chopped fresh parsley and serve. I substituted the parsley for fresh grated parmesan cheese.
Herb Breaded Chicken
From the New Lighthearted Cookbook
1 ½ sliced whole wheat bread or ¾ C coarse crumbs
½ Tsp Each dried basil, thyme, oregano, tarragon, paprika, and salt
freshly ground pepper
1 lb boneless, skinless chicken breasts (about 4 breast pieces)
Preheat oven to 400F
In food processor or blender, process bread to make crumbs. Add the spices and process to mix.
Transfer crumb mixture to a large ziplock and bag and adding a few pieces of chicken at a time, shake well to coat.
Place chicken in single layer in baking dish. Bake in 400F oven for 18-20 minutes for boneless breasts.
Makes 4 servings
Note: I wanted to jazz this recipe up a little so I topped the chicken with slices of tomatoes and sprinkled basil and fresh Parmesan cheese on top before I baked it.
2 C Flour
1 Tsp salt
3 Tsp baking powder
2 Tbsp sugar
2 eggs
1 1/2 C warm milk
1/3 C butter, melted
1 Tsp vanilla
Mix all dry ingredients in a large bowl. In a smaller bowl mix all the other ingredients. Once they are combined add to the dry ingredients and mix. Ladle into waffle maker.
With my left over waffles I separated them with a square of parchment paper and put them in a bag in the freezer to warm up in the toaster later.
Note: These waffles come out pretty much like cake but they are so good!
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