Baked Potatoes
Wash potatoes. Bake at 375 for 53 minutes. Or microwave on high for 5 min flipping it over halfway through.
Low-fat Granola
Most granola is very high fat. I've been watching fat grams recently. I had some inspiration on how to make some without oil and also put some homemade pear nectar to good use. I saw some recipes online with apple juice and pineapple juice and sort of created my own recipe.
Here's the recipe I did yesterday, who knows what the recipe will be tomorrow!
10 C rolled oats
2 C quick oats
1 1/2 C shredded coconut
1 1/2 C sunflower seeds
3/4 C chopped hazelnuts
1 quart pear nectar
2 C water
1 C dark brown sugar
1 T salt
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
Mix oats, coconut, seeds and nuts. In separate bowl mix nectar, water, sugar, salt and spices. Mix well. Joshua gave me the tip to use quick oats to be able to get clumps or granola "clusters". Clusters seem to form better and stay in clumps with this recipe. Bake at 325 for 45 to 60 minutes stirring every 15 to 20 minutes. I found that I needed to bake it longer than the usual higher fat variety. Grandma gave me some unshelled hazelnuts which I had to crack and break open one at a time - so I don't know if it was an exact 3/4 C. The other exciting thing about granola done this way, besides the low-fat aspect is that I can now not only use old pear nectar, but some old plum juice and maybe even blend up some old peaches.
I've been counting fat grams on myfitnesspal.com, a website Nicolina introduced me to. It has the function of adding your own recipes. This recipe computed to be 5 grams of fat per serving - that's without milk. One granola recipe I saw was 29 grams of fat per 1 C serving - so that is quite the difference.
Let me know what you think!
Here is a recent favorite from Betty Crocker
This is one of of favorites that we have had several times. We have used fresh tomatoes instead of canned and chicken instead of beef and it has tasted really yummy.
https://www.bettycrocker.com/recipes/slow-cooker-taco-pasta/2eb7a12d-eb18-4f7c-a24f-fe0b2d9edffc
Wash potatoes. Bake at 375 for 53 minutes. Or microwave on high for 5 min flipping it over halfway through.
Low-fat Granola
Most granola is very high fat. I've been watching fat grams recently. I had some inspiration on how to make some without oil and also put some homemade pear nectar to good use. I saw some recipes online with apple juice and pineapple juice and sort of created my own recipe.
Here's the recipe I did yesterday, who knows what the recipe will be tomorrow!
10 C rolled oats
2 C quick oats
1 1/2 C shredded coconut
1 1/2 C sunflower seeds
3/4 C chopped hazelnuts
1 quart pear nectar
2 C water
1 C dark brown sugar
1 T salt
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
Mix oats, coconut, seeds and nuts. In separate bowl mix nectar, water, sugar, salt and spices. Mix well. Joshua gave me the tip to use quick oats to be able to get clumps or granola "clusters". Clusters seem to form better and stay in clumps with this recipe. Bake at 325 for 45 to 60 minutes stirring every 15 to 20 minutes. I found that I needed to bake it longer than the usual higher fat variety. Grandma gave me some unshelled hazelnuts which I had to crack and break open one at a time - so I don't know if it was an exact 3/4 C. The other exciting thing about granola done this way, besides the low-fat aspect is that I can now not only use old pear nectar, but some old plum juice and maybe even blend up some old peaches.
I've been counting fat grams on myfitnesspal.com, a website Nicolina introduced me to. It has the function of adding your own recipes. This recipe computed to be 5 grams of fat per serving - that's without milk. One granola recipe I saw was 29 grams of fat per 1 C serving - so that is quite the difference.
Let me know what you think!
Here is a recent favorite from Betty Crocker
Slow Cooker Taco Pasta
Ingredients
1 lb lean (at least 80%) ground beef
1 cup water
2 tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)
1 can (14.5 oz) Mexican Style diced tomatoes, undrained
1/4 cup finely chopped white onion
1 garlic clove, finely chopped
4 oz (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces
8 oz medium shell pasta (from 16-oz box)
2 cups shredded Cheddar cheese (8 oz)
Chopped fresh cilantro
Steps
1. In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
- In 4- to 5-quart slow cooker, stir beef, water, taco seasoning, tomatoes, onion and garlic until well blended.
- Cover; cook on Low heat setting 3 to 4 hours.
- Cook pasta as directed on box; drain. Uncover slow cooker; stir in cream cheese until melted. Stir in pasta and shredded Cheddar cheese until well blended.
- Cook uncovered on High heat 7 to 9 minutes longer or until cheese is melted. Sprinkle with chopped cilantro.
This is one of of favorites that we have had several times. We have used fresh tomatoes instead of canned and chicken instead of beef and it has tasted really yummy.
