Posts tagged ‘whole wheat’

September 1, 2012

Healthy “Macaroni” and Cheese

Ingredients
Fat-free cooking spray
1 lb. whole wheat pasta (I prefer using rotini – my daughter’s favorite)
2 (12-oz.) packages frozen pureed butternut squash
2 cups 1% lowfat milk
6 oz. shredded extra-sharp cheddar cheese (about 2 cups)
½ cup part-skim ricotta cheese
3 cups steamed broccoli florets (pureed until finely chopped)
1 tsp salt
1 tsp powdered mustard
⅛ tsp cayenne pepper
½ cup whole wheat Cheez-Its, crushed

Directions
Preheat your oven to 375 F. Spray a 9×13-inch baking pan with cooking spray. Next, bring a large pot of water to a boil. Add the rotini and cook until al dente (tender but firm; roughly 9-10 minutes). Drain the pasta and set aside.

Next, place the frozen squash and milk into a large pot and cook over a low heat. Stir to break up the squash until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally to prevent the bottom from burning. Remove the pan from heat and stir in the cheddar cheese, ricotta cheese, broccoli, salt, mustard and cayenne pepper. Add pasta to the cheese mixture and mix until all the pasta is coated. Transfer the pasta and cheese mixture to your prepared baking dish.

Sprinkle crushed whole wheat Cheez-Its over the top of the pasta and cheese. Bake for 20 minutes. Then broil for 3 minutes, until top is crisp and lightly browned.

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July 13, 2012

Vegan Whole Wheat Zucchini Bread

Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tbsp flax meal
1 tbsp brewers yeast
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 Ener-g Egg Replacer “eggs”
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup white sugar
1/2 cup brown sugar
3 teaspoons vanilla extract
3-4 cups grated zucchini (about 3 large zucchinis)

Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 350. Mix flour, salt, baking powder, soda, and cinnamon together in a bowl.Beat “eggs”, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture, and beat well. Stir in zucchini until mixed. Pour batter into prepared pans. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool for 20 minutes. Remove bread from pan, and completely cool before serving.