ThriftyFun Recipes
Volume One, Number 89, September 16 2005
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Today's Recipes
Spinach And Sun-Dried Tomato Quesadillas
(Serves: 16)
Ingredients
- 2 tablespoons julienned or diced sun-dried tomatoes in olive oil, drained
- 1-1/2 cups (moderately packed) chopped fresh spinach
- 1 cup shredded nonfat or reduced-fat mozzarella cheese
- 4 whole-wheat flour tortillas (8-inch rounds)
Directions
Place 1 to 2 teaspoons of the oil from the jar of sun-dried tomatoes in a medium nonstick skillet and place over medium-high heat. Add the spinach and saute for a minute or two, just until the spinach is wilted. Remove the skillet from the heat and stir in the sun-dried tomatoes. Lay a tortilla on a flat surface and sprinkle the bottom half only with a quarter of the spinach mixture. Sprinkle with a quarter of the cheese. Fold the top half of the tortilla over to enclose the filling. Repeat with the remaining ingredients to make 4 filled tortillas.
Coat a large griddle or nonstick skillet with cooking spray and preheat over medium heat until a drop of water sizzles when it hits the heated surface.
Lay the quesadillas on the griddle and cook for about 1-1/2 minutes, until the bottoms are golden brown. Spray the tops lightly with the cooking spray and then turn with a spatula. Cook for an additional 1-1/2 minutes, until the second side is golden brown. Transfer the quesadillas to a cutting board and cut each one into 4 wedges. Serve hot.
Nutritional Information Per Serving (per appetizer): Calories: 47, Carbs: 7 g, Cholesterol: 1 mg, Fat: 0.9 mg, Saturated Fat: 0 g, Fiber: 0.9 g, Protein: 3 g, Sodium: 142 mg, Calcium: 106 mg (Diabetic Exchanges: 1/2 Starch, 1/4 Medium-Fat Meat)
By Terri
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S Is For Strawberry Shortcakes
Ingredients
- 1 quart strawberries, sliced
- 1 cup sugar
- 2 cups flour
- 2 Tbsp. sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 3/4 cup milk
- 1/3 butter, melted
Directions
Sprinkle strawberries with 1 cup sugar. Let stand 1 hour.
Heat oven to 450 degrees F.
Mix flour, 2 Tbsp. sugar, baking powder, and salt in medium bowl. Stir in milk and butter just until blended.
Sprinkle surface lightly with flour. Turn dough onto surface, gently smooth into a ball. Knead 20-25 times.
Roll or pat dough into shortcakes 3/4 inch thick. Cut into shortcakes with a floured 3-3 1/2 inch biscuit cutter. Place on ungreased cookie sheet.
Bake 10-12 minutes or till golden.
Split warm cakes crosswise, fill and top with strawberries. Serve with whipped cream or cool whip.
Makes 4
By imaqt1962
Adapted From The Alpha Bakery Children's Cookbook. This is a cookbook for children with recipes from a-z published by General Mills/Betty Crocker in 1991.
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Very Blueberry Sundaes
Yield: 4 servings
Ingredients
Sauce:
- 1 cup frozen blueberries
- 3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
- 2 Tbsp. Sugar substitute
Rest of ingredients:
- 2 cups low-fat vanilla ice cream
- 1/4 cup chopped toasted pecans or sliced toasted almonds
Directions
To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.
To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 176, Carbs: 25 g, Cholesterol: 5 mg, Fat: 7.6 g, Saturated Fat: 1.5 g, Fiber: 2.8 g, Protein: 3.9 g, Sodium: 50 mg, Calcium: 110 mg (Diabetic Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat)
By Terri
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Sugar Free EggNog (Diabetic)
Ingredients
- 1 qt. skim or 1 percent low fat milk
- 1 cup fat free egg substitute
- 3 Tbsp. sugar free instant vanilla pudding mix
- 6 packets Splenda or sweetener of your choice
- 2-3 tsp. vanilla extract
- 1/2 tsp. ground nutmeg
Directions
Place in a blender and blend for 30-60 seconds or till smooth. Chill for several hours. Shake or stir eggnog well to blend. Serve in glasses or mugs.
Calories: 61, 0.3 g. fat, 5.2 g. protein, 4 mg. cholesterol and 142 g. sodium, per 1/2 cup serving.
By Terri
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R Is for Raisin-Bran Muffins
Ingredients
- 1 cup wheat bran cereal
- 2/3 cup milk
- 2/3 cup flour
- 1/2 cup raisins
- 1/4 cup packed brown sugar
- 1/4 butter, softened
- 1 1/2 tsp. baking powder
- 1/4 salt
- 1 egg
Directions
Heat oven 400 degrees F.
Grease bottoms only of 8 muffin cups or line with paper baking cups.
Mix cereal and milk in a medium bowl, let stand until cereal is slightly softened.
Stir in remaining ingredients just until flour is moistened.
Batter will be lumpy.
Fill muffin cups 2/3 full.
Bake until toothpick inserted in center comes out clean, 18-20 minutes.
Makes 8 muffins.
By imaqt1962
Adapted From The Alpha Bakery Children's Cookbook. This is a cookbook for children with recipes from a-z published by General Mills/Betty Crocker in 1991.
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Apple Cranberry Coleslaw
Ingredients
- 1 bag of shredded Dole Coleslaw mix w/carrots
- 1 lg. fuji apple skinned and cubed
- 1/2 cup raisins
- 1/2 cup cranberries
- 1/2 cup purple onion minced
- 1/4 cup sunflower seeds (optional)
Dressing:
- 1 cup best Foods Mayo
- 2 tsp. red garlic vinegar
- 1 Tbsp. sugar
- 1/4 tsp. black pepper
Directions
Dice up apples and onion. Add Dole coleslaw, raisins, cranberries &
sunflower seeds.
Mix up the dressing. Stir into ingredients, chill and serve. Delicious!
By Jennifer CA
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Summer Garden Pilaf
Serves: 7
Ingredients
- 1 tablespoon extra virgin olive oil or canola oil
- 1 cup plus 2 tablespoons (1/3-inch dice) zucchini
- 1 cup fresh or frozen whole kernel corn
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1/2 teaspoon dried oregano 3 cups cooked brown rice
- Scant 1/2 teaspoon salt
Directions
Place the oil in a large deep nonstick skillet and preheat over medium-high heat. Add the zucchini, corn, red bell pepper, onion, and oregano. Cook, stirring frequently, for 3 to 4 minutes, just until the vegetables are crisp-tender. Periodically place a lid over the skillet if it becomes too dry. (The steam released from the cooking vegetables will moisten the skillet.)
Add the rice and salt to the skillet mixture and reduce the heat to medium.. Cook, stirring frequently, for a couple of minutes, until the mixture is heated through. Add a tablespoon or two of water if the mixture seems too dry. Serve hot.
Nutritional Information Per Serving (per 3/4 cup serving): Calories: 140, Carbs: 26 g, Cholesterol: 0 mg, Fat: 2.9 g, Saturated Fat: 0.4 g, Fiber: 2.7 g, Protein: 3.3 g, Sodium: 138 mg, Calcium: 16 mg (Diabetic Exchanges: 1-1/4 Starch, 1 Vegetable, 1/2 Fat)
By Terri
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Light Chocolate Pudding
Ingredients
- 1 pkg. (12.3 ozs.) light silken tofu
- 1 pkg. (1.4 oz.) instant sugar free chocolate pudding mix
- 2/3 cup nonfat dry milk
- 1 cup prepared coffee, cold
- 1 tsp. coconut extract, optional
- 1 cup fat free Cool Whip, thawed
- 1 tsp. finely chopped pecans, optional
Directions
Place tofu in a blender and process till smooth. Add pudding mix, dry milk, coffee and coconut extract. Blend till smooth, scraping down sides of container as necessary. Transfer to a bowl; fold in 3/4 cup Cool Whip.
Divide among 6 dishes. Chill for 30 minutes. Garnish with pecans and remaining Cool Whip. Makes 6 servings.
Per 1/2 cup serving: 100 calories, 1.6 g. fat, 0.1 g. saturated fat, 6.9 g. protein, 14 g. carbs, 0.1 g. fiber, 1 mg. cholesterol, 157 mg. sodium.
By Terri
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Reduced Fat Eggnog
Ingredients
- 1 qt. skim or 1 percent low fat milk
- 1 cup fat free egg substitute
- 1/4 cup sugar
- 1/2 cup instant vanilla pudding mix
- 2-3 tsp. vanilla extract
- 1/2 tsp. ground nutmeg
Directions
Place all ingredients in a blender and blend for 30-60 seconds, or till smooth. Chill for several hours. Shake or stir eggnog well to blend. Serve in glasses or mugs. Serves: 10.
Each serving contains 102 calories, 5.2 g. protein, 4 mg. cholesterol and 211 mg. sodium.
By Terri
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