It's finally Friday. Here are six yummy recipes to help you through the weekend, including Apple-Raspberry Stuffed French Toast and Cauliflower Crust Pizza with Pesto and Tomatoes. Enjoy!
WHOLE-GRAIN BANANA PANCAKES WITH BLACKBERRY SYRUP
This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.
This recipe begins, “Give your favorite pancake mix a health boost like we did here. Roasted nut oils deliver unsaturated fats, while flax seeds and wheat germ up the fiber, vitamin E, folic acid and Omega-3 fatty acid contents. The result is ultra-tasty and ultra-filling.”
POINTS® Value: 8; Servings: 4; Preparation Time: 15 min; Cooking Time: 15 min; Level of Difficulty: Moderate
Ingredients
1 sprays cooking spray
2 cup unsweetened frozen blackberries, or fresh blackberries
2 Tbsp powdered sugar
1 cup Aunt Jemima Original Pancake Mix, or other brand
1/4 cup flax seeds
1/4 cup wheat germ, toasted-variety
1 cup fat-free skim milk
3 large egg whites
1 Tbsp walnut oil, roasted-variety
1 tsp vanilla extract
2 medium bananas, thinly sliced
Directions
Coat a griddle or large nonstick skillet with cooking spray and preheat over medium heat.
In a small saucepan, combine blackberries and powdered sugar; set pan over medium heat and bring to a simmer. Cook until sauce thickens and reduces, about 10 minutes.
Meanwhile, in a large bowl, combine pancake mix, flax seeds and wheat germ; mix with a fork to combine. Add milk, egg whites, oil and vanilla extract; whisk until large lumps disappear (ignore any small lumps).
For each pancake, pour a scant 1/4-cup of batter onto hot griddle or skillet. Cook until bubbles appear around edges and then top each pancake with banana slices; flip pancake. Cook until golden on both sides, about 1 minute more.
Remove cooked pancakes to a serving plate and cover with foil to keep warm (or keep warm in a 250ºF oven). Repeat with remaining batter to make 12 pancakes. Serve pancakes with blackberry syrup spooned over top. Yields 3 pancakes and about 3 tablespoons of syrup per serving.
APPLE-RASPBERRY STUFFED FRENCH TOAST
This was also in a Weight Watchers' email several years ago. I'm using the values from when this was sent.
This begins, “Frozen and canned fruits enjoyed on their own - or used in this tasty fruit-stuffed French toast - are a great way to get in some of your five-or-more servings of fruit and vegetables a day.”
POINTS® Value: 6; Servings: 4; Preparation Time: 12 min; Cooking Time: 10 min; Level of Difficulty: Easy
Ingredients
1 cup canned fruit pie filling, apple, chopped
1/3 cup sweetened frozen red raspberries, thawed
8 slice raisin bread, or cinnamon raisin bread
1/4 cup regular egg substitute
1/4 cup fat-free skim milk
1/3 tsp vanilla extract, or maple extract
1 Tbsp margarine
1 Tbsp powdered sugar
2 Tbsp reduced-calorie pancake syrup
Directions
Combine apple filling and raspberries. Arrange 4 slices of bread on a flat surface. Top each with about 1/3 cup fruit filling. Cover with remaining bread slices.
Combine egg substitute, milk and extract in a bowl.
Heat margarine in a large skillet.
Dip each sandwich into egg mixture; place in skillet. Cook on medium until golden brown, about 3 minutes on each side. Sprinkle each with 1/4 tablespoon powdered sugar and then drizzle each with 1 1/2 teaspoons syrup. Serve.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
CAULIFLOWER CRUST PIZZA WITH PESTO AND TOMATOES
This comes from Ready Set Eat, and begins, “Cauliflower crust pizza recipe is topped with basil pesto, fresh mozzarella cheese and organic diced tomatoes for a 'low carb' pizza.”
Prep Time: 30 minutes; Total Time: 75 minutes; Servings: 4; Number of ingredients: 8
To view this online (and to check out the site), go to https://www.readyseteat.com/recipes-Cauliflower-Crust-Pizza-with-Pesto-and-Tomatoes-8115.
Ingredients
PAM® Organic Olive Oil No-Stick Cooking Spray
6 cups fresh cauliflower florets (6 cups florets = about 1-1/2 pounds)
3 large egg whites, beaten
2/3 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/4 teaspoon ground black pepper
1/3 cup refrigerated basil pesto
4 ounces sliced fresh mozzarella cheese, halved
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained well (or try Hunt's® Organic)
Directions
Preheat oven to 400°F. Line 12-inch round pizza pan with parchment paper. Spray with cooking spray; set aside.
Place half of cauliflower in food processor bowl; pulse until mixture resembles ‘rice’. Repeat with remaining cauliflower. Place cauliflower 'rice' in large microwave-safe bowl; cover. Microwave on HIGH 3 to 5 minutes or until cauliflower is steamed. Carefully place on kitchen towel in single layer; cool 2 to 3 minutes. Twist towel to squeeze liquid from cauliflower (removing about 1 cup). Place drained cauliflower in medium bowl.
Add egg whites, Parmesan cheese, basil, oregano and pepper to bowl; stir to combine. Spread mixture on pizza pan, pressing lightly to edge of pan with hands to resemble pizza crust. Bake 25 to 30 minutes or until crust is golden brown.
Remove from oven. Spread pesto over crust; top with cheese and drained tomatoes. Bake 8 to 10 minutes more or until cheese is melted. Cut into 8 slices.
Tips:
Cauliflower florets (with little stem) work best for this recipe.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
VEGETARIAN STUFFED PEPPERS
This comes from Ready Set Eat, and begins, “A heart healthy recipe for stuffed peppers filled with brown rice, vegetables and cheese for a Mexican flavor influence.”
Prep Time: 25 minutes; Total Time: 45 minutes; Servings: 4; Number of ingredients: 8.
To view this online (and to check out more recipes), go to https://www.readyseteat.com/recipes-Vegetarian-Stuffed-Peppers-7419.
Ingredients
PAM® Original No-Stick Cooking Spray
2 large green or red bell peppers
1/2 cup instant brown rice, uncooked
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained
1-1/2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 can (8 oz each) Hunt's® Tomato Sauce, divided
1/3 cup shredded sharp Cheddar cheese
Directions
Preheat oven to 400°F. Spray 8x8-inch glass baking dish with cooking spray. Cut bell peppers lengthwise through stem into halves. Remove and discard seeds and membranes. Place peppers, cut-side down, in dish. Bake 15 minutes or until tender.
Meanwhile, prepare rice according to package directions, adding cumin and garlic salt. Add drained tomatoes, mixed vegetables and half of tomato sauce to cooked rice; stir to combine. Divide rice mixture and place inside peppers. Top with remaining tomato sauce; sprinkle with cheese.
Cover dish with aluminum foil. Bake 20 minutes or until peppers are hot and cheese melts.
ALMOND, TOASTED OAT AND CHERRY TRAIL MIX
This final recipe was also in a Weight Watchers' email. As with the other two recipes from Weight Watchers, I'm using the values from when this was sent.
This recipe began, “Take this energy-packed treat with you when you head to the great outdoors.”
POINTS® Value: 3; Servings: 6; Preparation Time: 8 minutes; Cooking Time: 25 minutes; Level of Difficulty: Easy
Ingredients
1 cup uncooked old fashioned oats
2/3 cup dried cherries, chopped
1/4 cup slivered almonds
1/4 tsp table salt
1 Tbsp Land O Lakes Stick Light Butter, or similar product, melted
1/4 cup honey
Directions
Preheat oven to 350°F. Line a sided sheet pan with parchment paper.
In a large bowl, stir together rolled oats, cherries, almonds and salt. Drizzle with butter and honey and toss thoroughly. Spread mixture evenly on sheet pan. Bake, stirring occasionally to ensure even browning, about 20 to 25 minutes; let cool. Yields about 1/3 cup per serving. (You might want to double the recipe and store the mix for a few days in an airtight container.)
