Zucchini-Walnut Loaf

I do not own this recipie..

This is courtesy of Eating well magazine.

Zucchini-Walnut Loaf



Active Time: 30 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 2 mini loaves, 8 slices each



Lisa Asuncion Feliciano of Manila, Philippines, shared this recipe in our Kitchen to Kitchen department. She recommends making extra loaves when zucchini is abundant because they freeze well.



RECIPE INGREDIENTS


3/4 cup whole-wheat flour


3/4 cup all-purpose flour


1 teaspoon baking powder


1/4 teaspoon baking soda


1/4 teaspoon salt


1 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


2 large egg whites, at room temperature (see Tip)


1 cup sugar or 1/2 cup Splenda sugar Blend for Baking


1/2 cup unsweetened applesauce


2 tablespoons canola oil


1/4 teaspoon lemon extract (optional)


1 cup grated zucchini, lightly packed (about 8 ounces)


2 tablespoons chopped walnuts

Tip: To bring cold eggs to room temperature quickly: Place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.



DIRECTIONS


Preheat oven to 350 degrees F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.


Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.


Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.


Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Do not overmix. Transfer the batter to the prepared pans.


Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.

Enchilada Pasta Bake

I do not own this recipie. This is Courtesy of Kraft Foods.




ENCHILADA PASTA BAKE





What You Need




4-1/2 cupsmedium pasta shells, uncooked



2 tsp. oil



1 yellow onion, chopped



1 red pepper, chopped



1 pkg. (1.25 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix



1 can (14.5 oz.) no-salt-added diced tomatoes, undrained



2 cupsOSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts



1 can (15 oz.) no-salt-added black beans, rinsed



3 green onions, thinly sliced, divided



1/3 cup chopped fresh cilantro, divided



1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA



Make It




HEAT oven to 375°F.

COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.

DRAIN pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.

BAKE 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.



Kraft Kitchens Tips


Serving Suggestion

Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream and TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa.

Substitute

Prepare using KRAFT Mexican Style Finely Shredded Four Cheese.

Substitute

Prepare using 2 cups of your favorite chopped OSCAR MAYER Deli Fresh Chicken, such as Grilled Chicken Breast Strips or Southwestern Seasoned Chicken Breast Strips. Or, use chopped leftover cooked chicken.

Lemon-Raspberry Muffins

Lemon-Raspberry Muffins

Source: © EatingWell Magazine

*** I DO NOT OWN THIS RECIPIE... JUST FOUND THIS ONLINE!!***

Active Time: 15 Minutes
Total Time: 40 Minutes
Yield: 1 dozen muffins





The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.

Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.



RECIPE INGREDIENTS



1 lemon



1/2 cup sugar



1 cup nonfat buttermilk (see Tip)



1/3 cup canola oil



1 large egg



1 teaspoon vanilla extract



1 cup white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip)



1 cup all-purpose flour



2 teaspoons baking powder



1 teaspoon baking soda



1/4 teaspoon salt


1 1/2 cups fresh or frozen (not thawed) raspberries



TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.



Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online.



MAKE AHEAD TIP: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.


DIRECTIONS


Preheat oven to 400 degrees F.

Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.



Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.



Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.



Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.