Tuesday Taste Tempter 1.22.08
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page. Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers. Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at email@example.com.
Today’s recipes have been submitted by Taste of Home and come from “Taste of Home Comfort Food Diet Cookbook.” The softcover book contains more than 200 recipes with color photos and is 145 pages. It may be purchased for $9.99 on newsstands or at www.shoptasteofhome.com.
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 cups fat-free milk
1/2 cup canned pumpkin
1 egg white, lightly beaten
2 tablespoons canola oil
In a large bowl, combine the first eight ingredients. In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.
ZUCCHINI TOMATO SOUP
2 small zucchini, coarsely chopped
1/4 cup chopped red onion
1 1/2 teaspoons olive oil
1/8 teaspoon salt
1 cup spicy hot V8 juice
1 small tomato, cut into thin wedges
Dash each pepper and dried basil
2 tablespoons shredded cheddar cheese, optional
1 or 2 tablespoons crumbled cooked bacon, optional
In a large skillet, sauté the zucchini and onion in oil until crisp-tender. Sprinkle with salt. Add the V8 juice, tomato, pepper and basil; cook until heated through. Sprinkle with cheese and bacon if desired.
6 boneless skinless chicken breast halves (4 ounces each)
1 cup fat-free Italian salad dressing
1 tablespoon all-purpose flour
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 tablespoon butter
1/2 cup reduced-sodium chicken broth
1/2 cup marsala wine or 3 tablespoons unsweetened apple juice, plus 5 tablespoons additional reduced-sodium chicken broth
1 pound sliced fresh mushrooms
1/2 cup minced fresh parsley
Flatten chicken to 1/2-inch thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-inch x 9-inch x 2-inch baking dish coated with cooking spray. Gradually add broth and wine or apple juice mixture to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350 degrees for 25-30 minutes or until chicken juices run clear.
FUDGY CHOCOLATE DESSERT
1 package (18 1/4 ounces) chocolate cake mix
1 can (15 ounces) solid-pack pumpkin
3 cups cold fat-free milk
2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix
1 package (8 ounces) fat-free cream cheese
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/4 cup fat-free hot fudge ice cream topping
1/4 cup fat-free caramel ice cream topping
1/4 cup sliced almonds, toasted
In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread evenly into a 13-inch x 9-inch x 2-inch baking dish coated with cooking spray.
Bake at 375 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 5 minutes or until soft-set. In a small mixing bowl, beat cream cheese until smooth. Add pudding; beat until well blended. Spread over cake. Cover and refrigerate for at least 2 hours. Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds. Refrigerate leftovers.
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