Oatmeal Low Fat Pancakes

1 c. oatmeal
2 applies (grated)
2 eggs
150 g. yogurt
1/2 c. flour
1 t. baking powder
1 t. cinnamon

Put in blender.  Place on grill and cook.  

Apple/Grape/Celery Low Cal Celery

 

For the Salad:

• 2 Honeycrisp Apples (medium-sized, approximately 1.5 to 2 cups when chopped)
• 1 cup Red Grapes, halved
• 1 cup Celery, thinly sliced (about 2-3 stalks)
• 1/3 cup Pecans, roughly chopped
• 1/4 cup Dried Cranberries, unsweetened (check ingredients for minimal sugar content)

For the Dressing:

• 1/2 cup Plain Non-Fat Greek Yogurt (high in protein, low in fat)
• 1 tablespoon Honey (you can adjust for sweetness)
• 1 tablespoon Fresh Lemon Juice
• 1 teaspoon Dijon Mustard (optional, for a tangy touch)
• 1/4 teaspoon Ground Cinnamon (optional, for a warm flavor)
• Salt and Pepper, to taste

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Instructions: Step-by-Step Preparation

1. Prepare the Fruit and Vegetables

Begin by prepping the main ingredients for your  salad. Start by thoroughly washing the Honeycrisp apples and grapes. Slice the apples into bite-sized cubes, leaving the skin on for extra nutrients and texture. You can also remove the seeds and core for a cleaner presentation. Once diced, place the apples in a large mixing bowl.

Next, halve the grapes. The grapes add a burst of sweetness and juiciness to the salad, so halving them will ensure they are easy to eat and mix evenly with the other ingredients. Set them aside.

Now, slice the celery thinly, as this  vegetable will provide crunch and a refreshing element to balance the sweetness of the apples and grapes. Aim for 1/4-inch slices, so the celery adds just the right amount of bite.

2. Prepare the Pecans and Cranberries

Chop the pecans into smaller pieces, keeping the size consistent to match the other ingredients. Toasting the pecans is optional but recommended if you prefer a deeper, nuttier flavor. To toast them, simply place the pecans in a dry skillet over medium heat and stir frequently for 3-4 minutes, or until fragrant.

For the dried cranberries, make sure to select unsweetened or low-sugar dried cranberries to keep the dish in line with WW guidelines. Chop the cranberries slightly if you prefer smaller bits in your salad, or leave them whole for more texture.

3. Prepare the Dressing

In a small bowl, whisk together the Greek yogurt, honey, lemon juice, and optional Dijon mustard. The yogurt acts as a creamy base that provides protein while remaining light and low in calories. The honey adds just enough sweetness, and the lemon juice provides a zesty contrast to the richness of the yogurt. The mustard and cinnamon are optional, but they can lend a subtle depth of flavor to the dressing.

Season the dressing with a pinch of salt and pepper to taste, and whisk until it is smooth and well combined. Taste the dressing and adjust the sweetness or acidity if needed. If the dressing is too thick, you can thin it with a teaspoon or two of water or additional lemon juice.

4. Assemble the Salad

Once all your salad components are ready, it’s time to assemble. In the large mixing bowl with the chopped apples, grapes, and celery, add the pecans and dried cranberries. Gently toss everything together so that the ingredients are evenly distributed.

Next, drizzle the prepared dressing over the salad. Use a spatula or large spoon to toss everything together until all the fruits, nuts, and vegetables are well-coated with the dressing.

5. Serve and Enjoy

Serve the salad immediately for the best texture and freshness. You can also refrigerate the salad for up to 2 hours before serving if you prefer it chilled. If preparing in advance, it’s best to keep the dressing separate and add it just before serving to prevent the salad from becoming soggy.

Wonton Black Bean Chicken Cup

 

INGREDIENTS

• 1 lb ground chicken
• 24  wonton wrappers
• 4T taco seasoning
• 1 cup black beans (drained and rinsed)
• 1 cup salsa (I like to use medium chunky)
• 12 teaspoon salsa con  queso
• 4 oz reduced fat mexican cheese

INSTRUCTIONS

1. Preheat an oven to 375 degrees. Spray a muffin tin with nonstick spray and place 1 wonton wrapper in each container (12 total). Set aside
2. In a large skillet, heat the pan to medium heat. Add in the ground chicken and brown.
3. Once browned turn off the heat and mix in the taco seasoning, salsa, and black beans.
4. Place 1 teaspoon of the salsa con queso in each of the wonton wrappers, then add a layer of chicken bean mixture (use only half of the mixture). Sprinkle about half of the cheese on each of the tacos. Add 1 more wonton wrapper to each, followed by the remaining taco mixture and then the remainder of cheese
5. Bake the taco wontons for 18-20 minutes, or until the edges are golden brown. Let cool for 3-5 minutes before serving. Let cool completely before storing in an airtight container.

NUTRITION INFORMATION:

Black Beans

 Cook in crock pot for about 6 1/2 hours  

Black Beans (rinsed)  

12 cups water

1 1/2 T. salt

1 t. cumin

1 T. minced garlic

1 T. dehydrated onion

1/2 t. chile powder    (chipolte chile powder)

Cook high 6 1/2 hours.  Keep 5 days

Sweet Potato Fries

2 pounds (abt 3) sweet potatoes
3 T. olive oil
1 T. Berbere spice bled
2 cloves garlic, grated or minced or garlic powder
1 t. kosher salt

Preheat oven to 425 degrees and set rack in center.  Spray a half sheet baking pan or use parchment paper. You can put the baking sheet in the oven while warming up.

Peel and cut the sweet potatoes into 2 inch wedges or fries.  In a large bowl, toss the sweet potatoes, oil berbere spice, garlic and salt.  Remove the warmed pan from the oven and place the seasoned sweet potatoes on the greased pan, and roast for 30-40 minutes.  

 Sourdough Cheddar Biscuits

Ingredients:

- 1/2 c (125g) sourdough

- 3/4 c soy milk

- Stick of butter, grated

- 1 tsp sugar

- 4 oz cheese

- 2 c flour

- 1 tsp baking soda

- 1 tsp baking powder

- 1 tsp salt

- 1 tsp garlic powder

- 1 tsp garlic powder

- 1 tsp Italian seasoning

__Instructions:__

Measure and mix dry ingredients in medium-large bowl. Measure starter, sugar, milk. Grate cold butter in to liquids. Mix, and combine with dry. Mix with hands. Roll out somewhat thick. Cut circles with small cup. Place on greased foil-lined baking sheet.

Bakes at 400 for 15 min, makes 9-12

• or  

Sourdough Discard Biscuits

Ingredients:

1 cup sourdough discard (unfed)

2 cups all-purpose flour (or half and half with whole wheat for a heartier flavor)

1/2 teaspoon baking soda

1 tablespoon sugar (optional)

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup buttermilk (or whole milk for a less tangy flavor)

Instructions:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the flour, baking soda, sugar (if using), and salt. Mix well.

Cut in the butter: Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs.

Add the sourdough discard: Pour in the sourdough discard and buttermilk. Stir gently until everything is combined. Be careful not to overwork the dough; it should be a bit shaggy and sticky.

Form the biscuits: Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it comes together, then roll it out to about 1-inch thick. Use a biscuit cutter (or a glass) to cut out biscuits.

Bake the biscuits: Place the biscuits on the prepared baking sheet, making sure they are close together for soft sides. Bake for 12-15 minutes or until golden brown on top.

Enjoy! Serve warm with butter, honey, or your favorite jam.

If you're looking to make more delicious sourdough creations, check out "The Sourdough Cookbook for Beginners" by Amanda George. It's full of great ideas to use up your discard!

or 

• 1 ¾ cup unbleached all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon sugar
• 1 teaspoon salt
• ½ cup unsalted butter, melted and cooled slightly
• ½ cup + 2 tablespoons cold buttermilk
• ½ cup Sourdough Discard

For Brushing

• 4 tablespoons unsalted butter, melted and divided

Instructions

1. Preheat the oven to 475F and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
2. Add the flour, baking powder, baking soda, sugar, and salt to a medium bowl and whisk well to combine.
3. Add the melted butter to a separate medium bowl and add the buttermilk. Stir until the butter forms small clumps. These clumps are caused by the warm liquid butter interacting with the cold buttermilk. This mimics the “cutting in” process of typical biscuits, since the result is large clumps of butter.
4. Add the sourdough discard to the butter and buttermilk mixture. Whisk gently to combine.
5. Make a well in the center of the dry ingredients.
6. Add the sourdough, butter, and buttermilk mixture to the well of the dry ingredients. Stir gently with a silicone spatula, just until combined and all the flour is moistened. The dough will be pulling away from the sides of the bowl. Use your hands to form a rough mass.
7. Grease the inside of a ¼ cup sized dry measuring cup, or a #20 size cookie scoop (large size; about 3 ½ tbsp). Scoop up a heaping portion of dough and drop directly onto the prepared baking sheet. Repeat this until all your dough is used up, spacing each biscuit 1 ½-2” apart. If using a large cookie scoop, you will yield approximately 12 biscuits.
8. Brush the biscuits with 2 tablespoons of the melted butter. Bake in the preheated oven for 13-17 minutes, or until the tops are golden brown and crisp.
9. Remove the drop biscuits from the oven and brush the tops with the remaining melted butter.
10. Serve immediately, or allow to cool on a wire rack before transferring to storage.

Sour Dough Biscuits

 Sour Dough Biscuits

Flour Tortillas

 Quick and Yummy

125g discard

55g melted butter

80g water

200g flour

5 g salt.

Mix together for 3 minutes.

Let sit on counter covered for 30 minutes.

Separate into 8 pieces

Roll out paper thin and fry on each side!

Crockpot for Stuffing

 

The Best Slow Cooker Stuffing

Yield: 8 servings

 

Prep Time: 35minutes mins

Cook Time: 7hours hrs

Total Time: 7hours hrs 35minutes mins

Ingredients

• 1 loaf sturdy white sandwich bread (17 slices for a yield of about 10 cups bread cubes) - see note for more details
• ½ cup salted butter
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• ¼ cup minced fresh parsley
• 1 teaspoon salt
• 1 teaspoon dried sage
• ¾ teaspoon poultry seasoning
• ½ teaspoon dried thyme
• ½ teaspoon dried marjoram
• ¼ teaspoon black pepper
• 1 to 2 cups low-sodium chicken broth (see note)
• 1 large egg

Instructions 

• Preheat the oven to 225 degrees F. Cut each slice of bread into 3/4- to 1-inch cubes. For Grandma Sycamore's bread, I trim off the crusts and cut each slice into 16 cubes. Scatter the bread cubes in a single layer on a parchment-lined baking sheet. Bake for 1 1/2 to 2 hours until the bread is dry and firm to the touch. Remove and cool completely. Store the dry bread cubes in a well-sealed bag or container. (This step can be done several days in advance.)
• In a 10- or 12-inch skillet, heat the butter over medium heat until melted. Add the onions, celery, and parsley. Cook for 6 to 8 minutes until the onions are translucent.
• Add the salt, sage, poultry seasoning, thyme, marjoram and black pepper. Stir to combine.
• Place the dry bread cubes in a large bowl. Scrape the vegetable mixture on top and toss lightly to combine.
• In a liquid measuring cup or small bowl, whisk 1 cup broth with the egg until well-combined. Pour this mixture over the stuffing and gently stir to combine. Add additional broth only as needed until the stuffing is the desired softness. I prefer stuffing that is soft but not soggy; I use about 1/4 to 1/3 additional broth. However, if you like really soft, moist stuffing, you may want to add a full additional cup of broth.
• Lightly grease the insert of a 6- or 8-quart slow cooker. Scoop the stuffing mixture into the slow cooker (don't compact the stuffing into a tight layer; it should be spooned in loosely).
• Cover and cook on low for 4 to 6 hours. Depending on how your slow cooker cooks, you may need to adjust the time up or down. For a consistent texture throughout, you can stir the stuffing halfway through cooking. (Personally we like the crispier outer bread bits with the softer middle, so I don't stir it.)
• Oven Method: scoop the stuffing into a greased 8X11-inch pan or similar-size casserole dish. Cover the dish with foil. Bake at 350 degrees F for 45 minutes to 1 hour. Uncover and bake 10-15 minutes longer until the top is lightly golden.

Notes

Bread: you can use a multitude of different bread options for this recipe. I've found the best bread is thick, sturdy sandwich bread. I use Grandma Sycamore's brand - 1 loaf is the perfect amount for this recipe. However, a sturdy homemade bread recipe like this sandwich bread or this French bread will work well, too. And there are  undoubtedly many other grocery-store loaves that will work great. Avoid bread that is super airy, thin, or kind of wimpy in texture and look for bread with a tight, sturdy crumb and thicker slices. You'll need about 10 cups of 3/4- t0 1-inch bread cubes before drying. The cubes will shrink a bit while drying in the oven resulting in a yield of about 9 cups (250-260 grams) dry bread cubes. 

Broth: if using broth that is not low-sodium, you may want to decrease the salt in the recipe by half. Also, the amount of broth you ultimately use is 100% dependent on the consistency and texture you like in stuffing. Add less for a more sturdy/less soft stuffing. Add more broth for a softer/moister stuffing.

Double Batch: this recipes doubles just fine. A double batch will easily fit in an 8-quart slow cooker. 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/the-best-slow-cooker-stuffing/Best Slow Cooker Stuffing