Healthy Recipes (Food/Beverages)

Nightmare

2 10-oz packages of silken regular or low-fat tofu
16 oz vanilla soymilk or rice milk
1Tbs. plus vanilla extract
1/4 cup sugar
2 Tbs. brown sugar
1/4 tsp. ground tumeric
1/2 to 1 cup rum or brandy, optional Nutmeg

In a blender or food processor, combine all
ingredients except nutmeg; blend thoroughly
stopping occasionally to scrape down sides.
Serve well chilled and dusted with nutmeg. Serves
about 8.

Nightmare

8 lasagna noodles
1/3 cup egg beaters
2 10-ounce packages frozen chopped spinach, cooked according to
package directions, and squeezed dry
8 oz. fat-free ricotta cheese (or a rather dry fat-free cottage cheese as opposed to one that is very creamy)
1/4 cup fat-free Parmesan cheese
3 cloves garlic, minced
1/4 tsp freshly ground black pepper
1/8 tsp nutmeg
3/4 tsp grated orange zest, divided
1-1/2 cups canned crushed tomatoes
2 tsp flour
1/2 tsp salt
1/4 tsp sugar
1/4 tsp cinnamon

Cook lasagna noodles according to package directions. Be careful not
to overcook - they must be firm to hold their shape when you roll
them. Cover with cold water to stop the cooking. When cool enough to
handle, remove noodles from the water, lay out on clean towel, and
cover with another towel until you're ready to fill them.
In a large bowl, combine the egg substitute, spinach, fat-free
ricotta, fat-free Parmesan, garlic, pepper, nutmeg and 1/4 tsp of the
orange zest. Divide into 8 equal portions (approximately 1/2 cup each)
onto a sheet of waxed paper.
Then lay a noodle on your work surface with short end facing you.
Spread one portion of the filling down the center, and roll it
up. Place seam side down in an 8"x 8" baking pan that has been lightly
sprayed with Pam and wiped over with a paper towel. Repeat with the
rest of the noodles and filling. The eight noodles fit nicely into
that size pan.
In a smaller bowl, combine the rest of the orange zest with the
tomatoes, flour, sugar, salt and cinnamon. Pour the sauce over the
lasagna rolls, cover baking dish with foil, and bake at 400 degrees
for 25 minutes. (The original recipe said to bake uncovered, but I
found it tends to dry the sauce and the edges of the noodles.)
I like this recipe because of the nice combination of flavors:
the orange and the nutmeg with the ricotta and spinach, and because it
looks so attractive when it's sliced on your plate. I've thought of
using regular spaghetti sauce over the rolls, but I'm afraid the
seasonings would overpower the more delicate flavors in the
recipe. Feel free to change to your liking.

Nightmare

1/2 cup Green pepper -- chopped
1/2 cup Scallions -- chopped
1/3 cup Water
2 cups Cooked pinto beans
1 cup Corn kernels -- frozen
3 teaspoons Green chiles -- diced (canned)
2 teaspoons Garlic -- minced
2 teaspoons Ground cumin
16 Corn tortillas
1 Enchilada sauce recipe
Sev. sprigs fresh cilantro

Saute the green pepper and scallion in the water until softened, about 5 minutes.

Mix the beans, corn, chilies, garlic, and cumin in a bowl. Add the sauteed vegetables. Mix well.

Preheat the oven to 375 degrees.

Steam the tortilla for 1 minutes or wrap then in a cloth and heat in
the microwave on high for 1 minute. Dip the tortillas in heated
Enchilada Sauce, being careful not to soak them. Spoon about 1/4
cup of the bean mixture on each, and roll up.

Place on a nonstick 13 x 9-inch baking dish, seam side down. Bake
for 15 minutes, or until bubbly. Remove from the oven and cover with
the remaining sauce. Garnish with cilantro. Serve at once.

Nightmare

2 cups flour
2 Carrots, grated
1/2 cup raisins
1 green apple, peeled, cored, grated
1 cup sugar
1/2 cup almonds, sliced
2 tsp. baking soda
3 eggs
2 tsp. cinnamon
2/3 cup vegetable oil
1/2 tsp. salt
2tsp.vanilla

Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain
thoroughly. Preheat oven to 350 degrees. In a large non-metal bowl,
mix flour, soda, cinnamon, and salt. Stir in carrots, raisins, apple,
and almonds. In a separate bowl, beat eggs, oil, and vanilla until
well blended. Stir egg mixture in to the flour mixture until just
wet. Grease muffin pan with a little butter or use cupcake/muffin
cups. Divide the batter into the cups and bake for 20-22 minutes, or
until golden brown. Cool for 5 minutes before removing from pan.

Makes 8 servings.

Nightmare

1 lb. pre-cooked ham, 1" cubed or shredded
1 heaping tsp. flour
1 firm white cabbage
1/2 tsp. each salt & pepper
1 cup cream
grated nutmeg

Cut cabbage in half, then into four (small head) or six (large head)
pieces. Plunge into a pot of boiling water and cook for 5 minutes.
Drain and run under cold tap water. Drain again. Slice across the
grain in 1/4 inch strips. Melt a little butter/margarine in a sauce
pan and add shredded cabbage. Toss well, and keep stirring all the
time. Add salt, pepper, and a dash of grated nutmeg. Next add the
heaping teaspoon of flour, mix well. Add cream, still stirring, and
let it come to a boil. Add the cubed or shredded ham, and lower the
heat. Cover the sauce pan and let the mixture simmer for about 30
minutes. Serve hot. Makes 6-8 servings

Nightmare

2 cups fresh, hulled strawberries
1 cantaloupe
1 pineapple
2 cups blueberries
3 kiwi fruit
1 banana
2 oranges

Sauce:
1 egg
1 tbs. Lime juice
1/4 cup lemon juice, freshly squeezed please
1/2 cup orange juice
1 cup sugar

Prepare the sauce:

Beat the egg. Place in pan with the lime juice, lemon juice, orange
Juice, and sugar. Bring to a boil over medium-high heat and stir
Gently for 1 minute. Set aside to cool.

Remove the rind from the cantaloupe, and cut into bite-size pieces.
Do the same with the pineapple, kiwi fruit, banana (dip in a little
Lemon juice to avoid discoloration), and oranges. Wash the
Strawberries before they are hulled. Wash the blueberries in cold
Water. Place in a clear bowl so your guests can admire the colors.
Pour the sauce over the fruit but do not stir. Allow to stand for 2-
1/2 hours before serving. Stir very gently just before serving.