Break the Cycle

My review -- AMAZING *****  5 stars Of course, I added chocolate chips, not many, and I used extra grated squash, so that I had enough to fill one 8" pan and one 9" pan.  It was really good and really moist and tasted like a banana cake, you wouldn't have known there was squash in there.  I will be making this again, and often if the squash keep coming like they have been !  The icing is plenty to ice two layers -- even had enough to do the sides had I wanted to stack this into a double layer cake.   INGREDIENTS For the summer squash and banana cake   Butter , for the pan 2   cups (255 grams)   all-purpose flour 1   teaspoon   baking powder 1/2   teaspoon   baking soda 1/2   teaspoon   sea salt 1/2   teaspoon   ground cinnamon 1 1/2   cups (330 grams)   packed light brown sugar 3/4   cup (180 milliliters)   mild vegetable oil , such as grape seed or light olive oil ...

Step by Step 1 yellow squash 4 slices of provolone cheese, or any other cheese 4 slices of deli turkey (or whatever you like) 2 eggs salt panko canola oil or other veggie oil flour -- seasoned however you like, I used             pepper and onion powder, no salt, there             will be enough salt when you sweat the             squash and also after they are cooked. 1.  I peeled the squash, then slices it.  Figured it'd help the flour stick better.  Not sure if you have to peel it ... if you make this without peeling, let me know how it turned out.  Slices should be thick enough to not see through, but thin enough to cook - maybe 1/4" ? 2.  Salt both sides of the squash - and lay on paper towels or clean kitchen towels and let sit for about 30 minutes.  This draws a lot of the water out from the squash and it'll help it not splatter so much when ...

Recipe taken from Whole Foods - Ingredients:  1 teaspoon sweet paprika 1 teaspoon fine sea salt 1/2 teaspoon ground allspice 1/2 teaspoon ground black pepper 1/2 teaspoon ground cardamom 1/2 teaspoon ground cloves 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1/4 teaspoon ground fenugreek (optional) 1/2 teaspoon ground ginger 2 (15-ounce) cans no-salt-added chickpeas (also known as garbanzo beans), rinsed and drained 3 tablespoons extra-virgin olive oil, divided 2 cloves garlic, finely chopped 1 medium red onion, chopped 1 (1-inch) piece fresh ginger, peeled and finely chopped 1 (8-ounce) can no-salt-added tomato sauce 4 cups low-sodium vegetable broth 1 pound red potatoes, cut into 1-inch chunks 4 carrots, cut into 1-inch chunks Method:  Preheat the oven to 450°F. Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture asi...

AND EASY? Will be giving this one a shot as soon as we get home from Michigan ! Summer Veggies Prep time: 15 min. Cook time: 45 min. Total: 1 hr. INGREDIENTS COST 1 Tbsp olive oil $0.11 1 medium yellow onion $0.70 1 tsp minced garlic $0.08 1 medium zucchini $0.71 1 medium yellow squash $0.85 1 medium potato $0.91 1 medium tomato $1.65 1 tsp dried thyme $0.05 to taste salt & pepper $0.05 1 cup shredded Italian cheese $1.49 TOTAL $6.60 STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes). STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables. STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle gen...

I usually print out recipes that I come across online that I want to try one day, but not necessarily TOday - course, then when ONE day comes, I can't find the recipe, and no matter how much I Google, I can't find it again - so figured I'd just start linking them in posts on my own blog - should be easy enough to find later. Anyway - these look amazing - and with all the Jersey corn around right now - should be easy as pie to make ! I just love Sugarcrafter blog 3 cups fresh sweet corn, roughly chopped 1/4 cup shredded summer squash (I used a tiger squash) 2 cloves garlic, minced 1 cup flour 3/4 cup cornmeal 1 tsp baking powder 1/2 tsp baking soda 1 tsp basil 1/2 tsp salt 2 eggs 2 Tbsp milk 1 1/2 Tbsp butter, melted Olive oil, for frying

Ahhhh - end of summer at the Jersey shore - means putting up some of the veggies that make living in the garden state so worthwhile (in addition to the beach of course!) I've always either canned or frozen my veggies. Canning - no problems. Read the book, bought the equipment, made jellies and jams, but didn't like the way the veggies came out (squishy). So I freeze my veggies. Usually just wash and freeze (peppers I slice so they take up less space). Green beans, wax beans, most kinds of beans - I blanche (boil for 3 minutes, ice bath for 3 minutes) then freeze. Been doing that for years - today I read a tip on the internet - and wondered "Why didn't I think of that?" You know when you freeze veggies in regular zip lock freezer bags - even though you squeeze as much air as you can out of them bags, there is always air left. Today I tried the "straw method". Put my veggies in - squeezed as much air out as possible (without squishing the veggies...

3 cup frsh or frozen white corn kernals 1/4 cup chopped fresh chives 1 T chpped fresh thyme 3/4 tsp salt 1/4 tsp pepper 1 1/2 cup 1% low-fat milk 1/2 cup egg substitute 2 T 1/3 less-fat cream cheese 1 egg, lightly beaten cooking spray. Preheat oven to 350*. Combine corn, chives, thyme, salt and pepper in a medium bowl. Combine milk, egg substitute, cream cheese and egg in a medium bowl. Add the milk mixture to the corn mixture and stir well to combine. Pour into an 11 X 7 inch baking dish coated with cooking spray. Bake for 55 minutes or until top of pudding is golden brown. Cool for 10 minutes. Cut into 8 squares. 1 square = 2 pts.

Ingredients 1 tablespoon olive oil 2/3 cup chopped jicama 1 tablespoon minced jalapeño pepper 2 cups fresh corn kernels (about 4 ears) 1 3/4 cups thinly sliced green onions (about 8 onions) 2/3 cup chopped red bell pepper 1/2 teaspoon ground cumin 1/4 teaspoon salt Preparation1. Heat oil in a large nonstick skillet over medium-high heat. Add jicama and jalapeño to pan; sauté 2 minutes, stirring frequently. Add corn and remaining ingredients; sauté 2 minutes, stirring frequently. Yield 4 servings (serving size: about 1/2 cup) Nutritional Information CALORIES 151(36% from fat); FAT 6.1g (sat 0.5g,mono 2.5g,poly 0.5g); IRON 1.4mg; CHOLESTEROL 0.0mg; CALCIUM 38mg; CARBOHYDRATE 24.9g; SODIUM 157mg; PROTEIN 5.3g; FIBER 4.9g Abby Mandel , Cooking Light, AUGUST 2008

Had this last night - chicken was awesome - 6 pts Chipotle chile adds a subtle smoky heat to the dressing. Use more for a spicier dish or less to make it mild. Ingredients Chicken: 2 tablespoons fresh lime juice 1 teaspoon ground cumin 1 teaspoon olive oil 1/2 teaspoon salt 2 garlic cloves, minced 4 (6-ounce) skinless, boneless chicken breast halves Cooking spray Dressing: 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 2 tablespoons honey 1 tablespoon extravirgin olive oil 1 teaspoon finely chopped chipotle chile, canned in adobo sauce 1/2 teaspoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon ground cumin Salad: 8 cups mixed salad greens 1 cup thinly sliced peeled cucumber 1/4 cup thinly sliced red onion 2 plum tomatoes, quartered Preparation 1. To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally. 2. Prepare grill. 3. Remove chicken from b...

Vegetarian Penne SERVINGS: 6-8 CATEGORY: Main Dish METHOD: TIME: Prep/Total Time: 30 min. Ingredients: 2 cups uncooked penne pasta 1/3 cup finely chopped onion 1 small yellow summer squash, sliced 1 small zucchini, sliced 1/2 cup sliced fresh mushrooms 1 teaspoon minced garlic 3 tablespoons butter 1 tablespoon all-purpose flour 1/2 teaspoon salt 1/4 teaspoon dried parsley flakes 1/4 teaspoon dried thyme 1/4 teaspoon pepper 1/4 cup heavy whipping cream Directions: Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender. In a small bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through. Yield: 6-8 servings.

Honey Rosemary Chicken Kabobs Light & Tasty "These tender kabobs are full of savory rosemary flavor yet they're low in fat and sodium," says Elisabeth Corcimiglia of Byron, New York. "I found the original recipe in a magazine but adjusted it to better suit the tastes in my household." SERVINGS: 4 CATEGORY: Low Fat METHOD: Grill (gas or charcoal) TIME: Prep: 15 min. + marinating Grill: 10 min. Ingredients: 1/3 cup honey 1/4 cup lemon juice 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed 1/4 teaspoon crushed red pepper flakes 1 pound boneless skinless chicken breast, cut into 1-inch cubes 1 pint cherry tomatoes 1 small zucchini, cut into 1-inch pieces 1 can (8 ounces) unsweetened pineapple chunks, drained Directions: In a large bowl, combine the first four ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remai...

1/2 lb whole wheat capellini 2 tsp extra virgin olive oil 3 plum tomatoes, diced 2 garlic cloves, crushed through a press 1 (6 ounce) bag baby spinach 1 cup fat free ricotta cheese 1 cup shredded fat free mozzarella cheese 1/2 tsp salt Cook the capelini according to package, omitting the salt if desired. Drain, reserving 1/4 cup of the cooking liquid. Heat the oil in a large nonstick skillet over medium-high heat. Add the tomatoes and garlic. Cook, stirring frequently, until the tomatoes are softened about 2 minutes, add the spinach in batches, stirring just until each batch is wilted. Add the capellini, reserved cooking liquid, cheeses and salt. Cook, stirring frequently, until the cheeses are melted. Serves 4. NOTE - from the WW boards - people have complained about blandness - try extra garlic, or diced tomatoes with garlic or other herbs.

Ingredients 11 (6-inch) pita bread rounds 1/3 cup chopped sun-dried tomatoes, packed without oil 1 cup boiling water 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry 1 (8-ounce) tub light cream cheese, softened 1 (8-ounce) carton low-fat sour cream 3/4 cup grated Parmesan cheese 3/4 cup fat-free milk 1/2 cup (2 ounces) crumbled reduced-fat feta cheese 1/2 cup diced onion 1/2 cup fat-free mayonnaise 1 tablespoon red wine vinegar 1/4 teaspoon freshly ground pepper Preparation 1. Preheat oven to 350°. 2. Split each pita bread in half horizontally; cut each half into 6 wedges. Place pita wedges in a single layer on baking sheets; bake at 350° for 10 minutes or until toasted. 3. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft. 4. Place artichokes and next 11 ingredients (through garlic) in a 3 1/2-quart electric slow cooker; stir well. Cover with...

SPINACH, RICE AND FETA PIE 2 teaspoons butter 3/4 cup chopped onion 2 teaspoons flour 1/2 teaspoons salt 1/4 teaspoons pepper 1 1/2 cup 1% milk 2 cup cooked rice 3/4 cup (3 ounces) crumbled feta cheese 1 large egg, lightly beaten 2 large egg whites 10 ounce package frozen chopped spinach, thawed, drained & squeezed dry Cooking spray 2 tablespoons grated Parmesan cheese Preheat oven to 400. Melt margarine in large saucepan over medium heat. Add chopped onion & saute 3 minutes. Stir in flour, salt & pepper. Gradually add milk, stirring with a whisk until well-blended. Bring mixture to a simmer and cook one minute or until slightly thick, stirring constantly. Remove saucepan from heat and stir in cooked rice, crumbled feta, egg, egg whites & spinach. Pour mixture into 9" pie plate coated with cooking spray. Sprinkle with Parmesan cheese. Bake at 400 for 35 minutes or until set. Yield: 6 servings at 4 points each

Quick-cooking red lentils don't need to be pureed since they break down as they cook. Lentils are a great source of protein, as well as fiber. This recipe gives 20 percent of your daily fiber goal. Serve over brown rice with a side of broccoli for a vegetarian meal. Ingredients 1 tablespoon olive oil, divided 1 medium onion, cut into 1/4-inch-thick slices 1 teaspoon mustard seeds 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1 whole clove 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cardamom 1 dried hot red chile 1 tablespoon minced peeled fresh ginger 1 garlic clove, minced 4 cups organic vegetable broth (such as Swanson Certified Organic) 1 cup dried small red lentils 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice Preparation Heat 1 teaspoon oil in a large heavy cast-iron skillet over medium-high heat. Add onion to pan; cook 2 minutes or until charred. Carefully turn over onion, and cook an addit...

Any winter squash would work in this spicy-sweet side dish. Though you start with a lot of squash, it cooks down in the preliminary roasting. Even the small amounts of currants and pecans contribute to the dish's hefty seven grams of fiber per serving. Ingredients 10 cup (1-inch) cubed peeled butternut squash (about 8 pounds) 2 teaspoons olive oil obj 1/4 cup fresh orange juice 2 tablespoons brown sugar 2 tablespoons brandy 1 tablespoon butter 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 cup dried currants Cooking spray 2 tablespoons all-purpose flour 2 tablespoons whole wheat flour 2 tablespoons chilled butter, cut into small pieces 3 tablespoons chopped pecans Preparation Preheat oven to 400°. Arrange squash pieces in a single layer on a jelly-roll pan. Drizzle with oil, stirring to coat. Bake at 400° for 1 hour and 20 minutes or until squash is tender and beginning to brown, stirring every 20 minutes. Transfer squash to a bowl. Add juice, sugar, brandy, 1 tablespoon butte...

Pilau (or pilaf), typically consists of meats or vegetables added to a grain, and is an ideal way to add more fiber to your diet with whole grains like wild rice, brown rice, or bulgur. Serve with pork chops and green beans. This hearty side's squash, potato, and brown rice offer about 10 percent of your daily fiber needs. Ingredients 2 cups (1/2-inch) cubed peeled fresh pumpkin (about 12 ounces) 1 1/2 cups (1/2-inch) cubed peeled sweet potato (about 1 medium) Cooking spray 2 teaspoons olive oil 1 cup diced onion (1 small) 1/3 cup diced celery (about 1 rib) 2 teaspoons minced garlic 4 cups fat-free, less-sodium chicken broth 1 cup brown rice 2 teaspoons chopped fresh sage 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 bay leaf Preparation Preheat oven to 400°. Arrange pumpkin and sweet potato in an even layer on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender and just until vegetables begin to brown, stirring after 18 minutes. ...

Baked mashed sweet potato with pineapple serves 8 @ 2 pts each Ingredients 4 large sweet potato(es), washed and dried 15 1/4 oz canned pineapple, packed in juice, crushed, drained Instructions Preheat oven to 400ºF. Place potatoes directly on middle rack of oven. Bake, checking for doneness by either gently squeezing potatoes or pricking them with a fork to see if they’re really soft, about 40 minutes. Remove from oven and let cool for 10 minutes. Slice potatoes in half lengthwise and cool for 5 minutes more. Scrape potato flesh from skin into a large bowl. Add drained pineapple chunks and mash with a potato masher or spoon until pineapple has broken down slightly, about 2 to 3 minutes. Yields about 3/4 cup per serving.

Green Bean casserole 6 servings – 2 pts each Ingredients: 10 oz (285g) can reduced-fat cream of mushroom soup 1/2 cup fat-free milk 1 tsp Worcestershire sauce 1/2 tsp black pepper 16 oz (455g) package frozen French-cut green beans, thawed and drained 1.4-oz (40g) French-fried onions Directions: Preheat oven to 350F. In a 1 1/2-quart casserole dish, mix soup, milk, Worcestershire sauce, pepper, green beans and 1/2 of the onions. Bake 25 minutes or until hot. Stir. Sprinkle remaining onions over bean mixture. Bake 5 more minutes. Yields about six 3/4-cup servings. Nutritional Info: (per serving) Calories 102.3, Protein 2.6g, Fat 4.1g, Saturated fat 1.1g, Carbohydrate 12.5g, Fiber 2.2g, Cholesterol 1.4mg, Iron 0.4mg, Sodium 408.3mg, Calcium 53.1mg Source: Weight Watchers Recipe Review Board

Parmesan Mashed Potatoes serves 8 @ 2 pts each Ingredients 10 medium potato(es), red (about 2 1/2 lbs) 1/2 cup buttermilk, warmed 1/2 oz Parmesan cheese, grated (about 3 tablespoons) 1/4 cup chives, chopped 1 tsp table salt 1/8 tsp black pepper, ground Instructions Place potatoes in a large pot and cover with an inch of water; bring to a boil, reduce heat, simmer and cook until fork-tender, about 30 minutes. Drain and return potatoes to pot. Mash potatoes with a potato masher. Stir in remaining ingredients and mix well to combine. Yields about 2/3 cup per serving. Flavor Booster: Add the bold flavor of wild mushrooms to mashed potatoes. Soak 1/4 cup dried shiitake, porcini or black trumpet mushooms in boiling hot water for 10 minutes. Drain well, chop and stir in with the cheese. Weight Watchers Website