My family loves this recipe. This is a healthier version. I got this from sparkpeople.com.
Tator Tot Casserole
Bag of Potato Puffs (tator tots) 32 oz
Ground Turkey 16 oz
Cream of Mushroom soup (10.5) 2 cans
Sweet Corn 15.25 oz
French Style Green Beans 8 oz (left out)
1/2 onion (purple or yellow)
shredded cheese of your choice 2/3 c or 56 grams
Preheat oven to 375.
Brown meat in a skillet. Once brown, add onion, green beans, corn and seasoning to taste. While that heats, pour bag of potato puffs in 9X13 Casserole pan. Top puffs with meat and vegetable mixture. Spread the two cans of cream of mushroom soup over the top and place in oven for 30 minutes.
Remove from oven and sprinkle 2/3 cup of cheese over the top. Place back in oven for 5-7 minutes until cheese is melted.
Makes 12 1 cup servings!
Number of Servings: 8
I found this on one of my favorite food blogs. Problem is that I can’t remember which! (sorry)
This is a healthy, yummy muffin recipe!
Pumped Up Muffins
1 cup old fashioned oats
1 cup whole wheat flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup applesauce
1 can pumpkin
1 tbsp. ground flax seed
1 tbsp. brown sugar
1 tbsp. (dark) chocolate chips (divided evenly)
Combine ingredients in a bowl (leave out chocolate chips at first). Grease muffin pan with cooking spray and evenly distribute the muffin mix into each cup. Stick chocolate chips on top. Bake at 375* for 25-30 minutes.
Each muffin has 180 calories and 7 grams of fiber!
Baked Whole Wheat Cake Donut Recipe
Adapted from Hodgson Mill Whole Grain Baking as printed in The Arizona Republic on 4/30/08.
Position a rack in the center of the oven. Preheat oven to 350 degrees. Generously coat a donut pan with cooking spray. In a large bowl, whisk together and set aside:
- 1 cup plus 2 tablespoons whole-wheat pastry flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
In another large bowl, use an electric mixer to beat together until frothy:
- 1/2 cup sugar
- 1/3 cup plus 1 tablespoon unsweetened applesauce or canned pumpkin puree
- 1/3 cup plus 1 tablespoon low-fat buttermilk
- 1 large egg
- 1 1/2 teaspoons canola oil
- 1 teaspoon vanilla extract
Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spoon mix until just combined. Do not overmix. Use a pastry bag or large plastic bag to pipe the mixture into the donut pan. Alternatively, spoon the batter into the molds, but the finished donuts may not appear as even.
Bake 15 to 20 minutes, or until the tops spring back when pressed gently around the edges. Cool in the pan on a wire rack for 5 minutes. Run a knife around the inside of the molds to release the donuts. Invert the donuts on the rack and cool completely, or enjoy warm.
The donuts can be eaten as is, sprinkled with powdered sugar or cinnamon sugar or decorated with your favorite icing and chopped nuts and/or candy sprinkles.
Makes 6 large donuts with 178 calories, 2 grams of fat, 5 grams of protein, and 3 grams of fiber per donut.
This is some tasty yogurt!
I have read on a few of my favorite healthy food blogs about Chobani and I saw where one of them was shipped a free sample to review. So, I thought what the heck, I’m game! Yogurt is my favorite snack and I haven’t seen these in my local store.
I get the box (with ice packs) and I have 6 flavors: blueberry, strawberry, peach, vanilla, honey and plain. My 3 kids took the flavored ones right away! I did get a taste of the strawberry one (yum!).
I love these yogurts for a few reasons. They are very tasty, even the plain one. I did add some granola, but it didn’t need sweetened. They are very good for you and packed with lots of protein. Here is info from the website.
“Chobani Greek Yogurt is a richer, more indulgent way to get your protein. Chobani is all-natural made with hormone-free milk and low sugar. Our 0% fat yogurt comes in six creamy flavors.”
I found some great healthy food blogs lately that I have been enjoying. I have printed off many recipes! Enjoy!
Carrots ‘N’ Cake
Eat, Live, Run
For The Love of Oats