Applesauce Carrot Cake

Applesauce Carrot Cake

Serves: 16

Applesauce makes this cake healthier than your regular cake.

INGREDIENTS
2 cups whole grain flour
1/2 cup sugar
2 teaspoons baking soda
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup unsweetened applesauce
1/4 cup olive oil
3 large eggs
3 cups carrots, coarsely chopped

DIRECTIONS
1. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt.
2. In a separate small bowl, combine the applesauce, oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add the carrots and mix again.
3. Pour the batter into a greased 9" tube pan, or use a 9" x 13" rectangular cake pan, or two bread loaf pans, or a cupcake pan.
4. Bake the cake in a preheated 350F oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool.

O.K....I am going to have to lay off the desserts-LOL!
WW Points-3
This not a CORE recipe. Sorry CORE buddies, you will have to use your points!

Cheeseburger Meatloaf

Cheeseburger Meatloaf

Ingredients:
1 pound ground beef
1 teaspoon House Seasoning (garlic powder, black pepper, and salt mix)
1 medium onion, chopped
1 medium bell pepper, chopped
1 cup grated Cheddar
2 tablespoons Worcestershire sauce
1/2 cup sour cream
1 cup crushed crackers (recommended: Ritz)
1 teaspoon seasoned salt (recommended: Lawry's)
2 slices white bread
Sauce, recipe follows

Directions:
Preheat oven to 350 degrees F.
Mix all ingredients together, except the bread slices and Sauce. Shape into a loaf. Line a 1 1/2-quart loaf pan with the bread slices. Place meatloaf on top. Bake loaf for 45 minutes. The bread absorbs the grease and should be discarded after loaf is removed from oven.

Paula's recipe calls for a sauce to be put over the top, but I don't put this on mine. If want the full recipe including the sauce just click on the link at the top.

Organic Wild Berry Crisp

Organic Wild Berry Crisp
Melt together

1/2 cup butter
1/3 cup honey
Mix together

2 cups raw oats
1/4 cup walnuts
1/2 cup sunflower seeds
1/8 cup flax seeds
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt
Add the honey/butter to the oats mixture. Spread half of this mixture into the bottom of a 9 X 13 glass pan. Top with:

4 cups of berries (or more)
Add the other half of the crisp on top of the berries. Cook for 40 minutes at 350 degrees. If it starts to crisp too early, you can cover it in the oven. If you would like a moister crisp, pour 1/2 cup of orange juice over the assembled crisp before baking.

Fried Rice

Make a bunch of rice. We have a rice cooker, so this is quick and easy.
Chop up garlic and onions and heat them with some peanut and sesame oil in a heavy pan.

Add whatever vegetables you have on hand. Since we're at the height of harvest season we had all kinds of stuff in it tonight. During the winter, it features lots of cabbage, carrots, and frozen corn.

Cook up the vegetables however you like them and then throw in the rice.

Stir it all up, and add some soy sauce.

Beat an egg or two, depending on how much food you made, and pour it all over. Let it cook on the hot food for a bit, and then stir everything around and let it all cook for a couple more minutes.

Eat it. Add a little more soy sauce on top if you like, or, if you're Kelly, add a bottle and a half of hot sauce.

Not So Hot Tomato Salsa

Check out my recipe for "Not So Hot Tomato Salsa" on Examiner.Com.

Country Style BBQ Chicken

I got this recipe from the Chubbie Chica and my family loves it. Of course, you can hardly go wrong with chicken!


Country Style BBQ Chicken
Serves 6

INGREDIENTS

* 1/2 cup chopped onions
* 1 cup ketchup
* 1/2 cup distilled white vinegar
* 1/4 cup brown sugar
* 1 tablespoon dry mustard
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 6 skinless, boneless chicken breast halves



DIRECTIONS

1. Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. Arrange chicken in the baking dish. Pour sauce over the chicken.
4. Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Add some great veggies, some brown rice or mashed califlower and WA LA!! DINNER!!

Supper Frittata

I borrowed this recipe from What's For Dinner:

Supper Frittata
1 tbl butter (or extra virgin olive oil)
1 tbl chopped shallots or scallions (or 1 small onion)
1 tbl minced fresh herb or 1 tsp dried herb
this part is your discretion. I used basil, oregano, thyme
6 large eggs
2 tbl to 1/3 cup grated or shredded cheese of your choice
salt and pepper to taste (I didn’t add any)

Place a rack in the upper third of the oven and preheat to 350 degrees.
Heat the oil or melt the butter in a 12 inch ovenproof nonstick skillet (I used our fabulous castiron skillet) over medium heat. Swirl the pan to distribute the oil or butter evenly over the bottom and sides. Saute the onion, shallots, or scallions and herbs until the vegetables are soft, about 7 minutes.

Break the eggs into a large bowl and beat them lightly with a fork or whisk. If using cheese, whisk it in with the eggs at this time.

Pour the eggs into the skillet and stir lightly with a fork until they start to seet, about 2 minutes. Once the bottom is firm and set to about 1/3 inch, use a thin, nonmetallic spatula to lift the edge of the frittata that’s closest to you. Tilt the pan slightly toward you so that the uncooked egg runs underneath. Lower the edge and swirl the pan gently to distribute the eggs evenly.

Continue cooking for about 40 seconds, then lift the edge again, repeating the procedure above until the top- while still not set- is no longer runny, about 4 minutes.

Place the skillet in the oven until the top of the frittata is set and dry to the touch, 2 to 4 minutes. Check each minute, because the frittata will turn tough if cooked too long.

Run a spatula around the edges to loosen the frittata and invert it onto a serving plate. Season to taste (didn’t need it). Serve at one, let cool at room temperature or refrigerate and serve cooled. I served warm.