Stuffed Steak (Braciole)

2 1lb flank steaks
1 beaten egg
2/3 of a 10 oz package of frozen spinach, thawed and drained well
1/2 cup cottage cheese
1/4 cup parmasean cheese
1/2 cup seasoned break crumbs
salt & ppper
italian seasoning
garlic, fresh or powdered
1 8 oz can of tomato sauce

pound steak thin if neccessary - season with salt and pepper
in a blender combine cottage cheese and egg - move to bowl and mix with spinach and bread crumbs
spread over steak
roll up steak and tie
brown steak rolls in vegtable oil on stove top
in glass baking dish combine tomato sauce, italian seasoning, garlic, salt and pepper.
Place steaks in tomato sauce and cover with foil
Bake at 350 for about 1.5 hours
Remove ties and slice steak rolls - serve with tomato sauce from pan

super healthy pumpkin bread

will it taste good....it is in the oven now...

INGREDIENTS

3/4 cup SPLENDA® Sugar
3/4 cup dry milk
3/4 cup flax seed meal
1 1/2 cup canned pumpkin
1/2 cup low-fat sour cream
1 egg
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tsp pumpkin pie spice
OR
1 tsp cinnamon
1/2 tsp cardamon
3 cloves
and some fresh ground nutmeg - maybe 1/2 tsp

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan.
2. In a medium bowl, mix together the splenda, flax meal, pumpkin, dry milk, sour cream and egg until well blended. Combine the flour, baking soda and salt; stir into the pumpkin mixture until moistened. Spoon into prepared loaf pan.
3. Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean
Wow - this looked sketchy while it was baking - looked kind of dry
but when i sliced it - there is very moist pumpkin bread inside - you wouldn't even guess it was completely whole grain and low fat - i will def make this again!

Dark Chocolate Cashew Biscotti

can you tell i have cashews sitting around the house...
the dark chocolate really hides the whole graininess of these
not bad I must say...

5 TB margarine
4 Tb splenda
dash of stevia
(or 5TB splenda)
1 egg
1 large egg white or 2 reg egg whites
3 TB water


3/4 cup oatmeal flour
1 cup whole wheat flour
3 TB special dark cocoa powder
1/2 cup dry milk
1/2 tsp baking powder

add dry to wet
form into loaf
bake at 350 for 20 minutes
slice and bake another 15 to 20 minutes - turning slices halfway through

Diabetic Orange Coconut Cashew Biscotti

My mom was recently diagnosed with Diabetes - so i am looking into some diabetic baking recipes
i came up with this as splenda apparently works well in biscotti and I just got a fancy new zester I was dying to try
These are so good! So Orangy I don't think you will notice they are 'diet'
I think maybe a little bit of salt should have been included
also I might try a splenda/orange juice glaze




5 Tb sortening (without trans fat)
5 Tb splenda
Beat together
continue beating add
1 egg
2 egg whites
1 tsp vanilla
zest from one orange
juice from half of orange

In a seperate bowl Combine
1/2 cup oat flour (oatmeal proccessed in a blender)
1 cup white flour
1/4 cup whole wheat flour
1/2 cup dry milk
1/2 tsp baking powder

add to wet ingredients
fold in 1/2 cup unsweetened coconut & 1/4 to 1/2 cup cashews

Mold dough into 12 x3 inch log
bake 20 min at 350
remove from oven and slice into 1/2 inch slices
put slices back in oven until crispy - about 15 minutes

Smore's Cupcakes

My brother is having a campout for his birthday and I have been looking for an excuse to try Smores Cupcakes. There are so many options - you could do a chocolate cupcake or a graham cracker cupcake...and you have to work marshmallow in...and it is better if it is toasted....
So chocylit had smore's cupcakes on her site and I like how she did a graham cracker crust on the bottom - so i used her cupcake recipe. I think a main component of smore's is that the chocolate is melty - so I injected the cupcakes with ganache. Actually injected cupcakes has been on my mind and I think that is what lead to the obsession with smore's cupcakes. So I think that actually worked out ok - there is a limit to how much you can inject so it may not be as chocolatey as I would like - we will see. For the toasted marshmallow component I scoured the internet for marshmallow frostings that you could toast. You can make frosting by melting down marshmallows or with marshmallow fluff, but many reports say that 7-minute frosting tastes a lot like marshmallow - and you can toast it!
So I made a batch of that straight out of Joy of Cooking and iced the cupcakes. When I got to the campsite I 'toasted' the icing with a kitchen torch. I imagine you could also toast them under the broiler.
They were a total hit and people were raving about the chocolate centers.
I took the photos on site with my camera phone - so not the best pics - but you get the idea.
I so want a kitchen torch now!

Creamy Mushrooms and Pork Chops with Noodles

1 carton baby bella mushrooms
1 can evaporated skim milk
1/2 cup onions (Frozen chopped)
1 TB minced garlic
1 TB smart balance margarine
6 thin boneless pork chops
whole wheat noodles, cooked
bavarian seasoning from penzys or any spice blend you like
salt & pepper

Brown pork chops briefly and move to oblong baking dish. Deglaze pan with some water, add onions, garlic and margarine. Cook down liquid and add mushrooms. Saute until mushrooms are cooked. Combine mushrooms with canned milk, spices and pour into oblong pan with pork chops. Bake at 350-400 for at least half an hour - serve over noodles

Other Version of Creamy Mushrooms and Pork Chops with Noodles

1/2 cup frozen chopped onions
1/3 cup frozen chopped green peppers
1/2 tb garlic
1 tb oil
satue over med high heat
add
4 thin boneless porkchops, seasoned with salt and pepper and cut into strips
brown
deglaze pan with some water
cook off water
add
1 can evaporated milk
1 can mushrooms
salt and pepper
and turn heat to high
cook for 10 minutes
add 3 oz low fat cream cheese
and stir until mixed in
add cooked whole wheat noodles and stir to cover noodles