Light Panettone

Panettone is sweet fruit bread that is traditional at Christmas time in Italian homes. By reducing the egg yolks, adding low fat yogurt and omitting the butter, the calories can be reduced quite a bit. The traditional version has about 300 calories per slice. This one has about 160 calories per slice. Enjoy!

Ingredients:

-1 (.25 ounce) package active dry yeast
-1 cup warm water/110F

-1/4 cup white sugar
-2 eggs
-1/2 cup nonfat plain yogurt
-1 tsp vanilla extract
-1 tbsp grated lemon or orange zest
-1/4 tsp salt
-4 cups unbleached all purpose flour
-1/4 cup dried currants or cranberries (or more)
-1/4 cup of raisins or chopped dried dates (or more)
-1 tbsp confectioners sugar
-1 tbsp melted butter (this is optional and would be used to brush on top before baking---but it adds calories)

Directions:

1.

1. In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
3. Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.

Slow Cooker Turkey Stuffing

I decided to do the stuffing in the slow cooker this Christmas! It is cooking as I type, so I will see how it turns out. This recipe serves four people but can easily be doubled or quadrupled (I have a 4 quart slow cooker, so you would obviously need a bigger one for a bigger batch of stuffing). Cook on high for about 4 hours---seems easy enough, so hopefully it all turns out well!

Ingredients:

-4 slices of whole grain bread, cubed
-1 apple, peeled and chopped into small pieces
-1 small sweet onion, peeled and chopped into small pieces
-1 cup walnuts, chopped
-1/8 cup butter, sliced up
-1/8 cup olive oil
-1/4 cup grated parmesan cheese
-2 tsp salt
-2 tsp freshly ground black pepper
-1 tsp dried thyme
-1 tsp dried oregano
-1 tsp dried basil
-1 tsp dried parsley

Directions:

Place everything in the slow-cooker. Stir to mix well. Cover and cook on high for about 4 hours. If it needs it, remove the lid and allow to cook uncovered for the last half hour.

Slow-Cooker Beef and Carrot Ragu

We don't usually eat red meat, but once a year we get a bit of a craving! This is a simple slow-cooker recipe that makes a complete meal on its own, but you can also use it as a topping over cooked quinoa, rice, or pasta. You can use fairly cheap cuts of meat (which usually means a lot less fat) because of the long slow cook that tenderizes the beef. I made this in a 4 quart slow-cooker, so that the slow-cooker between 1/2 and 3/4 full. Keep that in mind and add in more of the ingredients if you are using a larger slow-cooker. 

Ingredients:
 -1 lb stewing beef, cubed. 
- salt and freshly ground black pepper to taste
-6 garlic cloves, peeled and minced (or 3 tsp garlic powder)
-4 medium carrots, trimmed and chopped into large chunks
-4 large tomatoes (preferably Italian Roma), chopped
-small can tomato paste
-1 tsp each of dried basil and oregano
-1/4 cup low fat, low sodium beef broth
-1/4 cup dry red wine

Directions:

1. Place beef in bottom of slow-cooker. Sprinkle with salt and pepper. Top with minced garlic or garlic powder. Top with carrots and tomatoes. Top with basil and oregano. Whisk together tomato paste, broth and wine. Pour over meat and vegetables. Cook on high for 3 to 4 hours OR on low for 6 to 8 hours (this is what I did and the meat was very tender). Stir well in last 1/2 hour of cooking.

 

Pumpkin Seed Flax Seed Granola

Another great granola version---sprinkle it over fruit and yogurt or take a small portion with you in a little sandwich sac to have as a mid-afternoon pick-me-up. Delicious!

Ingredients:

3/4 cup of quinoa, uncooked (rinsed and drained--some quinoa comes already rinsed)
1/2 cup of pumpkin seeds (unsalted)
1/2 cup of almonds (put through food processor and processed to small chunks)
1/4 cup ground flax seeds
1/4 cup liquid honey
2 tbsp toasted sesame oil
1 tsp ground cinnamon
dash of salt (to taste)
3/4 cup dried cranberries or chopped pitted, dried dates (or a mixture of both)

Directions:

1. Preheat oven to 350 degrees F. In a large bowl combine quinoa, pumpkin seed, almonds, and flax seed. In a small microwave-safe bowl heat honey for 20 seconds. Stir in oil, cinnamon, and salt. Pour honey mixture over quinoa mixture; toss to coat. Spread on a lightly oiled baking sheet.

2. Bake, uncovered, 20 minutes or until golden, stirring twice. Stir in dried fruit. Cool in the pan. Transfer to an airtight container to store. Store up to 2 weeks in the refrigerator.

 
 

Banana Pancakes

I am making these for breakfast this morning, which will make a great meal before I go to the gym! You can top with maple syrup or make a quick rasberry sauce by heating a cup of rasberries with one tsp of sugar, a couple of tsp of water and a dribble of maple syrup in a small pan, stirring constantly until it boils, then reduce heat to low until desired consistency is reached and some of the moisture has cooked off. Makes 2 servings.


Ingredients:

-1 tsp ground flax seed
-1 tsp of equal amounts seed mixture (sesame, sunflower, pumpkin and flax)
-1 tsp sugar
-2 tsp cinnamon
-1 tsp cocoa powder
-1/2 cup whole wheat flour
-3/4 cup skim milk
-1/2 cup low fat plain yogurt
-dash salt

-3/4 tsp baking powder
1 medium banana, sliced(for garnish)

Directions:

1. Combine all dry ingredients in medium bowl. Stir in milk and yogurt. Put a little vegetable oil in a non-stick skillet and heat over medium high. Using 1/4 cup of batter per pancake, cook on one side until top bubbles, flip only once and cook on other side. Plate and top with sliced bananas and syrup.

Cocoa-Coconut Truffles

These are wonderful "whole food" snacks that are great after a workout, but anyone will enjoy them and at this time of year you can make them as a holiday treat or hostess gift. You can roll them in either coconut or ground flax seeds. This recipes makes approximately 24 balls.

 

Ingredients:

• 2/3 cup cocoa powder
• 1¼ cup almonds, ground
• 3/4 cup dried dates, pitted
• 2 tbsp extra virgin olive oil
• 1/4 tsp salt
• Shredded unsweetened coconut or ground flax seeds to roll balls in.

Directions:

1.  Process cocoa powder and almonds in food processor.

2.  Add dates, olive oil, and salt; puree until mixture sticks together. If needed, add a little more oil or dates to adjust texture to desired stickiness and level of sweetness.

3.  Roll into one-inch balls. Roll balls in coconut or flax seeds. Lay out on a baking sheet covered in parchment paper. Chill for a minimum of one hour.  Cover and store in fridge or freezer for up to three weeks.

Turkey Meatballs in Tomato Sauce

These are tasty roasted meatballs, that are then baked in the tomato sauce. Using lean ground turkey makes them much lower in fat and especially saturated fat, than using beef. Absolutely delicious! You can top your favourite pasta with them, or make a meatball sandwich, or even scoop them into a bowl topped with extra sauce and eat them as is. Makes about 60 small meatballs.

Ingredients:

3/4 cup bread crumbs
3 eggs
3/4 cup milk
1/3 cup Romano cheese, grated
3 cloves garlic, minced (or 1 tbsp garlic powder)
1/4 cup Italian parsley, chopped
1/4 cup sweet Vidalia onion, diced thinly and sauteed in olive oil until soft but not brown
1 tsp salt
2 tsp freshly ground black pepper
1-1/4 pound lean ground turkey
2 large jars of your favourite tomato pasta sauce or make your own from this recipe (see below). When I made them today, I used three large jars of pureed stewed tomatoes.

Directions:
1. Combine bread crumbs, eggs, milk, cheese, garlic, parsley, cooked onion, salt and pepper and mix well.
2. Add ground turkey, mixing by hand. (Be careful not to over-mix or finished product will be tough.)
3. Portion into small, round balls. (The recipe should make about 60 total.)
4.. Pre-heat oven to 450.
5. On wax paper lined cookie sheets (you will need two), sear meatballs for 8 minutes. (The purpose of this step is to create a nice crust on the meatball so it does not absorb the tomato sauce while roasting).
6. Place in roasting pan.
7. Cover with tomato sauce and bake at 350 for about 35-40 minutes.
8. Carefully remove from oven and place in serving dish along with additional tomato sauce.
9. Garnish with grated Romano cheese, chopped parsley and fresh basil.

For tomato sauce (if making your own):
2 tbsps olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 cans (28 oz each) diced tomatoes & their juice
4 tbsp tomatoe paste
1/2 tsp salt (or less)
1/2 tsp coarsely ground black pepper
2 tbsp chopped fresh basil leaves (or 1 tbsp dried)
2 tsp dried red chili peppers (optional)
1. Prepare sauce: Heat large heavy bottomed saucepan over medium high heat. Add olive oil. Add onion and cook, stirring occasionally until onion is tender. Add garlic and cook about 1 minute.
2. Stir in tomatoes with their juice, tomato paste, red chili peppers and salt & ground pepper; heat to boiling. Reduce heat to low and cook uncovered, stirring occasionally, about 20 minutes. Stir in basil.