Low-Fat Au Gratin Potatoes

The pan you use for this makes all the differrence. You need some sort of shallow ceramic pan with a lot of surface area. Maybe a lasagna pan. If all else fails use a shallow disposable aluminum pan.
Preheat oven to 350.
slice 2.5 lbs yukon gold potatoes very thinly - i used a food processor
line the bottom of the pan with a layer of potatoes
cover with shredded cheese of your choice - i used 2% milk mexican (as long as it doesn't contain hot peppers)
sprinkle with salt and a little black pepper
cover with another layer of potatoes, then cheese and so on
on the last two top layers dot with butter ( I used smart balance)
Once it is assembled carefully pour two cans of evaporated skim milk over the layers
bake for at least 1.5 hours
serve with turkey meatloaf
possible additions: onions and or green peppers
ham

Perfect Pumpkin Muffins

I continue on my quest for a really healthy muffin I can eat for breakfast during the week. I modified my pumpkin bread recipe a little and made muffins.
INGREDIENTS

5TB Agave Nectar
3/4 cup canned pumpkin
1 apple shredded
1/2 cup nonfat yogurt
1 egg
Dry:
3/4 cup white whole wheat flour
3/4 cup oat bran
3/4 cup dry milk
3/4 cup flax seed meal
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. Grease and a muffin pan.
2. In a medium bowl, mix together the dry ingredients and set aside.
3. Beat together egg, yogurt, agave nectar, pumpkin and apple. Add this mixture to the dry ingredients.
3. Bake for about 20 min in the preheated oven, or until a toothpick inserted into the muffin comes out clean
These are great - perfect texture - no hard exterior like my pumpkin loaf. I think these are close to fat free,they are sugar-free and whole grain.

Whole Grain Zucchini Muffins

Super Whole Grain Muffins
I now work 2 blocks from whole foods and i am obseessed with their vegan banana walnut muffins
So i am trying out a supe healthy muffin for breakfast during the week

1 zucchini
1 small apple
1 egg
½ cup yogurt
½ cup applesauce
2 tablespoons agave nectar
puree in food processor

in blender grind
½ cup quinoa
½ cup oats (meant to use oat bran)
½ cup of flax meal

1 cup dry milk
1 cup white wheat flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg

add dry ingredients to the wet ingredients in the food processor and combine
bake at 350 for 14 minutes

Whole Wheat Crepes

these were so good!

1 cup white whole wheat flour
1/4 teaspoon salt
4 large eggs
1 cup milk

mix milk & eggs in blender, add flour and salt
heat a good quality 12 nonstick pan over med-heat until water sizzles
pour 1/4 cup of batter into pan and tilt pan until batter covers surface
cook for a minute or two -you will be able so see the batter cook before your eyes
flip carefully using a spatula
These are good rolled up and served with butter and syrup - but i love them with berry filling - and we have like 10 bags of mixed berries in the freezer - which is what inspired this breakfast

Berry filling

1/2 bag of frozen mixed berries
2 tsps lemon juice
sprinkling of stevia

cook over high until defrosted - then turn down to med while you cook the crepes

line crepes with berry filling and roll up