I picked these recipes up at the Senior Center earlier this week. I thought, hey, why not share them with my good blogging friends; so I am.
2 cups all purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp baking soda
1/2 cup unsweetened applesauce
1/2 cup 2% milk
1 TBS butter, melted
1/4 tsp almond extract
1 large fresh peach or 4 ounces frozen unsweetened peach slices, peeled if fresh or thawed if frozen, diced
3 ounces fresh or frozen unsweetened strawberries, thawed or frozen, chopped
Preheat oven to 350 degrees. Lightly grease 9x5x3 inch loaf pan
In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and baking soda. Make a well in the center. Add the applesauce, milk, egg, butter and almond extract. Stir until the mixture is just combined. Fold in the peaches and strawberries. Pour into the loaf pan.
Bake for 50-55 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Turn the bread onto a cooling rack. Let cool for 15 minutes before slicing.
Total fat 2g
Olive Oil cooking spray
1/2 cup fat-free or low-fat plain yogurt
1 1/2 cups whole wheat dry bread crumbs
2 TBS shredded or grated Parmesan cheese
2 TBS seasoning blend, grilling blend preferred
6 boneless, skinless chicken breast halves, about 4 ounces each
Preheat oven to 350 degrees
Put the yogurt in a shallow bowl
In a separate shallow bowl, stir together the bread crumbs, parmesan cheese and seasoning blend. Set the bowls and a baking pan in a row, assembly line fashion.
Dip each piece of chicken in the yogurt, then roll the chicken in the bread crumb mixture and place it in the baking pan.
Bake for 30 minutes, or until no longer pink in the center.
Total fat 3.5g
Tropical Fruit Dippers
Serves 4 – 1/2 cup fruit and 2 TBS fruit dip per serving
Feel free to substitute your favorite seasonal fruits for the pineapple and mango dippers.
In a small microwaveable bowl, heat the fruit spread on 100% power, high, for 20 seconds, or until slightly melted
Add the yogurt, vanilla, and cinnamon, stirring briskly until smooth. Serve with the pineapple and mango for dipping or cover with plastic wrap and refrigerate for up to 2 days before serving.