Asian Bean Burger

It's dinnertime.  There's nothing thawed, nothing planned, and hungry people.  What to do?

Open a few cans of beans and a few minutes later, dinner is served.

Asian Bean Burgers with Spicy Sauce

1 (15-ounce) can cannellini beans
1 (15-ounce) can kidney beans
1/2 cup panko or other dry breadcrumbs
1/4 cup chopped green onions
1/4 cup fat free liquid egg substitute or 2 egg whites
1 tablespoon plus 1 teaspoon reduced sodium soy sauce or tamari, divided
1 teaspoon dried ground ginger
2 garlic cloves, minced, divided
1/4 cup light mayonnaise
1/2 teaspoon fresh chili paste, crushed red pepper, or wasabi paste, or to taste
1/2 teaspoon sugar
Sandwich buns, optional

Rinse and drain beans and place in large mixing bowl.  Mash with fork, leaving some chunkiness.  Add breadcrumbs, green onions, egg substitute, 1 tablespoon soy sauce, ginger, and half the garlic.  Stir with wooden spoon until well combined.

Form bean mixture into 6 even patties.  Place on nonstick griddle over medium heat.  Cook 5 to 7 minutes until first side is golden brown and starting to crisp.  Flip burgers and cook an additional 5 to 7 minutes.

Make sauce by whisking mayonnaise, remaining 1 teaspoon soy sauce, remaining minced garlic, chili paste or other spicy ingredient, and sugar until smooth.  Serve hot burgers topped with sauce on buns or lettuce leaves.  Makes 6 servings, 4 points plus for Weight Watchers or 170 calories each (not including buns, if using).

Carrots - It's a Wrap!

If you know me or you follow this blog, you know my absolute favorite food is Carrot Cake with Cream Cheese Icing.  Period.

Unfortunately, my attempt at a healthy diet does not allow me to indulge in my "favorite" very often.  When I saw this idea on a fun blog I follow called Chocolate-Covered Katie, I couldn't wait to come up with my own version. 

Carrot Cake Wrap

2 tablespoons Neufchatel (light) cream cheese, room temperature
2 teaspoons powdered sugar
1/4 teaspoon vanilla extract
2 low carb or low fat tortillas
2 small carrots, grated
2 tablespoons raisins
Sprinkle of cinnamon
1 tablespoon chopped walnuts, optional (I'm not a fan)

Mix Neufchatel, powdered sugar, and vanilla until smooth.  Divide between tortillas and spread evenly.  Cover with carrots and dot with raisins.  Sprinkle with cinnamon, then walnuts, if using.  Roll up and cut in half on the diagonal.  Makes 2 servings, 4 points plus for Weight Watchers or 170 calories each.

Blueberry White Chocolate Muffins

Mention white chocolate and you've got my attention.  Something about the smooth creaminess of a bite of white chocolate melts my heart every time.

I recently saw a recipe for muffins made with raspberries and white chocolate.  Knowing I had a clamshell of blueberries in my fridge, I took the idea and ran with it.  A bit of lemon added a little zing, and the white chocolate took simple blueberry muffins to a whole new level.

Blueberry White Chocolate Muffins

2 cups white whole wheat or whole wheat pastry flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons milk (I used unsweetened almond milk)
2 tablespoons freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
1/4 cup nonfat liquid egg substitute
2 tablespoons mild oil, such as canola
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1/2 cup white chocolate chips

Preheat oven to 400°F.  Line muffin pan with paper liners.  In medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside.

In small bowl, combine milk and lemon juice.  Let sit several minutes to curdle, then stir in lemon zest, egg substitute, oil, and vanilla.  Add liquid ingredients to flour mixture, stirring until just moistened.  Gently stir in blueberries and white chocolate.

Scoop batter into muffin cups, filling about 3/4 full.  Bake 14 to 16 minutes, until toothpick inserted in center of one comes out clean.  Makes 12 muffins, 4 points plus for Weight Watchers or 180 calories each.

Naan Pizza

Here is credit where credit is due:  my son created this pizza and eats it frequently.  He made it for me and I knew immediately it would make an appearance on Tracy Cooks it Right.

 

Naan bread has found it's way to most stores these days.  It's an oval-shaped flat bread a little thicker than pita.  I love the chewy texture of the whole wheat version, and the size is perfect for two lunch portions of pizza.

No way did Clark use "lite" cheese or (thrown together) homemade marinara sauce.  Prosciutto also found it's way under the cheese on his.  But even made my way, this lunch was quick and delicious and will make an appearance again real soon.

Naan Pizza

4 whole wheat naan breads (I used "Good Life" brand)
1/2 cup tomato sauce
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
8 teaspoons pesto, homemade or storebought
6 ounces sliced lite provolone cheese

Place naan breads on griddle preheated to medium high heat to get warm on one side.  In small bowl, combine tomato sauce, Italian seasoning, and garlic powder.  Flip naan breads and spread tomato sauce almost to the edge of each one.

Spread 2 teaspoons pesto on top of tomato sauce on each naan bread.  Lay cheese slices evenly over pesto.  Continue cooking on griddle until cheese is melted.  Cut each naan bread into 4 slices.  Makes 8 (2-slice) servings, 5 points plus for Weight Watchers or 206 calories each.

Birthday Sco-Nuts!

Ooh, ooh, ooh!  I'm so excited!  This month marks the first birthday of Tracy Cooks it Right.  I thought and thought about what I could make to celebrate.  What favorite could I lighten up to share with you?

I have a weakness for buttermilk donuts.  I know just where to go for the densest, sweetest glazed buttermilk donuts in my area.  The sad thing is, I can't bring myself to have this special treat but once or twice a year.  The fat and calories -  oh my!  So for my special celebration I bring you "Buttermilk Sco-nuts."  They are a cross between my beloved buttermilk donuts and scones.  Please enjoy!

And thank you to my special readers out there who stick with me through the thick and THIN of it all!

Buttermilk Sco-nuts

2 cups unbleached flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 tablespoons stick trans fat free margarine
3/4 to 1 cup lowfat buttermilk

Glaze:
3/4 cup sifted powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Preheat oven to 400°F.  Coat a large baking pan with nonstick spray or parchment paper and set aside.  Measure flour, sugar. baking powder, baking soda, salt, and nutmeg into bowl of food processor.  Pulse until well blended.  Cut margarine into 1/2-inch cubes and add to bowl.  Pulse until mixture is well combined.

Dump flour mixture into medium bowl.  With wooden spoon, stir in 3/4 cup buttermilk plus more if needed, until mixture begins to form a ball.  Using hands, divide into 8 sections.  Form into oblong pieces about 4 by 1 1/2 inches each, place on baking pan, and flatten slightly.

Bake 12 minutes or until sco-nuts begin to brown.  Measure powdered sugar into small bowl.  Heat milk 10 seconds in microwave and stir into sugar along with vanilla.  Spread evenly on tops of sco-nuts and serve.  Makes 8 sco-nuts, 5 points plus for Weight Watchers or 204 calories each.

Cheese!

I must be craving cheese.  Not just any cheese.  Rich, elegant cheese like the Gorgonzola I had the other day.  Today I am dreaming of Brie.  Just a little bit, but melty and creamy and, well. . . rich.

 

There is something special about the combination of fruit with cheese.  In this case, strawberry jam in my sandwich contrasts beautifully with the Brie, but cranberry sauce, chutney, or any other fruit spread would be delightful.

Brie Grilled Cheese

2 slices sprouted wheat bread (I used Fresh and Easy brand)
1 ounce Brie cheese, thinly sliced
Several leaves fresh spinach
1 tablespoon strawberry jam or other fruit spread
1 teaspoon butter or trans fat free margarine

Place bread on flat surface; lay cheese on one slice and top with spinach.  Spread jam on other slice.  Put sandwich together and  butter one side with half the butter.  Place butter side down on hot griddle and spread remaining butter on top slice.


Cook until golden brown on first side, then flip sandwich and cook until golden brown on other side.  Cut in half and serve immediately.  Makes one serving, 10 points plus for Weight Watchers or 378 calories.

Picnic Seafood Wrap

My family had a fun beach picnic and hike on New Year's Eve day.  What a pleasant way to look forward to the new year and reminisce about the old.  Of course, yummy food was involved.

These wraps come together quickly and taste better after sitting in the ice chest awhile.  With light potato chips and selection of fruit, topped off with my mother's chewy peanut butter bars,  we were fueled for our hike.  Fun times and special memories!  Happy New Year to one and all!

Seafood Wrap

1/4 cup light mayonnaise
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
1/4 teaspoon salt
Dash freshly ground black pepper
1/2 pound imitation crab, shredded
1/3 pound cooked baby shrimp
1/2 cup thawed frozen artichoke hearts, chopped
1/4 cup thawed frozen peas
5 light flour tortillas (I used La Gloria brand, made from white whole wheat)
About 10 fresh spinach leaves
1/2 medium avocado, sliced

Combine mayonnaise, mustard, vinegar, salt, and pepper.  Place crab, shrimp, artichoke hearts, and peas in medium mixing bowl.  Add dressing and mix well; set aside.

Lay tortillas on flat surface and place several spinach leaves and avocado slices on each.  Divide seafood mixture evenly among tortillas, about 3/4 cup each.  Roll them up, tucking in the ends.

Cut wraps diagonally and serve, or wrap in foil and take on a picnic.  Makes 5 servings, 6 points plus for Weight Watchers or 248 calories each.

And more leftovers . . .

Not to beat the leftover topic to death, but I've just got to use more things up around here.  I bought a carton of eggnog for my guests that never got opened.  What to do, what to do . . . mmm . . .

After thinking awhile, I pictured a creamy breakfast smoothie with hints of holiday flavors as the holidays begin to drift away for another year.  A sprinkling of nutmeg on top completed the picture and my delicious breakfast began.

Eggnog Smoothie

1/2 cup (light) eggnog
1/2 cup water
1 tablespoon ground flax seed
2 medium bananas, cut in chunks
Sweetener, to taste
6 ice cubes
Ground nutmeg for garnish, optional

Pour eggnog and water into blender container.  Add flax seed, then bananas and sweetener, if using.  Finally, add ice cubes and blend on high speed 30 seconds until smooth.  Pour into two glasses and sprinkle with nutmeg, if desired.  Each serving has 2 points plus for Weight Watchers or 170 calories.

My Go-To Smoothie

My girlfriend asked me how I make my daily smoothie.  I realized I never posted it here, only in a guest blog I wrote for Suzzie V.  Here's the scoop:

Several years back when I decided to change my eating habits, I made a BIG purchase.  I bought a VitaMix blender.  No doubt about it, it was expensive and out of my budget.  However, there has barely been a day I haven't used it.  (And I highly recommend it.)

This is more a formula than a recipe because seasons change and so do the available fruits.  I use what I can from local farms, and I supplement with frozen fruit, if necessary.

I always start with a little water in the bottom of the blender.  I measure in one to two tablespoons ground flax seed and some sweetener.  Lately, I have been using one packet of stevia from the NuStevia company.  You might not choose to use a sweetener since fruit is typically already sweet, or you may prefer sugar, but a sweetener helps bring out the flavor and natural sweetness of the fruit.

I  add a ripe banana for creaminess and flavor, and I never leave the banana out.  After that, the fun begins.  This morning, I used two different types of plums and a handful of raspberries.  Yesterday was half an orange and about 20 red grapes.  The day before was mango and a fig.  As you can see, no two smoothies are ever alike in my kitchen.

Finally, I toss in six ice cubes and blend for 30 seconds on high speed.  This "recipe" serves two, my husband and myself.  Since it is mostly fruit, it is not our entire breakfast, but it is the perfect way to start the day.

Daily Smoothie

1/3 cup water
1 to 2 tablespoons ground flax seed, as desired
Sweetener, as desired
1 ripe banana, cut into chunks
Any other fresh or frozen fruit, as much as you'd like
6 ice cubes

Place all ingredients in blender container.  Blend on high speed for 30 seconds.  Pour into two glasses and serve.  Each serving has 1 point plus for Weight Watchers and the calories vary depending on the sweetener and fruits used.

Gingerbread Granola

Someone asked me the other day if I am ready for the holidays.  WHAT??  Ready for the holidays?  I can't even fathom the idea yet.  It's WAY too soon.

(Unbaked)

But here is an idea that kind of begins my venture into holiday cooking.  It began as Pumpkin Granola and morphed into a more unique version.  Haven't we all experienced a lot of pumpkin at this point in the season?  Time to move on . . . and maybe, just maybe, begin to think about the holidays.

 (Baked)

It's not that I don't like pumpkin, really.

Gingerbread Granola

3/4 cup unsweetened applesauce
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon cloves
1/2 teaspoon salt
1/2 cup packed brown sugar
1/4 cup maple syrup
1/4 cup molasses
1 teaspoon vanilla extract
5 cups rolled oats
1/2 cup chopped pecans
1/4 cup unsweetened flake coconut
1/2 cup seedless raisins

Preheat oven to 350°F.  Coat a large baking sheet with parchment paper or nonstick spray; set aside.  In large mixing bowl, stir together applesauce, ginger, cinnamon, cloves, and salt.  Add brown sugar, maple syrup, molasses, and vanilla and mix well.  Stir in oats, pecans, and coconut.

Spread oat mixture on prepared pan.  Bake 20 minutes, remove from oven to stir, and bake 15 to 20 minutes more.  Watch carefully at end the so as not to burn granola.  Stir in raisins.  Makes 7 cups total, 21 (1/3-cup) servings with 4 Weight Watchers points plus each or 167 calories.

Bread My Grandmother's Way

This bread recipe has been in my recipe box for years.  It was my grandmother's special recipe, and she passed it down to me.  Like everything I make, I changed it a bit, but I kept her old-time method.

The flavor of this bread improves with time, so make it a day ahead if you can.  With each bite, I have fond memories of my grandmother "Bobbi," and I hope it gives you similar warm feelings.

Grandmother's Autumn Bread

1 cup (about 5 1/2 ounces) dried figs
1 cup (about 5 ounces) pitted dates
1 cup boiling water
1 cup agave nectar
1/2 cup pumpkin puree
1 whole egg
2 egg whites
2 teaspoons vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
2 cups whole wheat pastry flour
1/2 cup chopped pecans

Preheat oven to 350°F.  Coat 9 by 5-inch baking pan with nonstick spray.  Chop figs and dates and place in small bowl.  Pour boiling water over fruit and set aside.

Stir agave, pumpkin, egg, egg whites, and vanilla together in large mixing bowl.  Drain fruit, reserving liquid, and set aside.  Add baking soda and salt to reserved liquid.  Add flour alternately with liquid to agave mixture, mixing well after each addition.  Fold in fruit and pecans.

Pour batter into prepared pan.  Bake one hour until top springs back when lightly touched.  Makes one  loaf with 16 generous slices, 5 points plus and 200 calories each.

Remembering Chocolate Chocolate Chip Muffins

Some foods conjure up fond memories.  I've been making these muffins since I was first married years ago.  They ooze chocolatey goodness, even now, after a "health" makeover.

Lots of butter, chocolate bars, sugar, white flour, and twice the amount of chocolate chips were all in need of removal or reduction.  This was a makeover with beautiful results, no doubt about it.

Ok, maybe these are a bit of a splurge, even with the changes, but fond memories are surely worth it!

Chocolate Chocolate Chip Muffins

1 3/4 cups whole wheat pastry flour
3/4 cup sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup lowfat buttermilk
1/4 cup canola oil
1 egg
2 teaspoons vanilla extract
1/2 cup chocolate chips

Preheat oven to 375°F.  Line muffin tin with cupcake papers or coat with nonstick spray.  In mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.  In small bowl, whisk together buttermilk, oil, egg, and vanilla.

Pour liquid into dry ingredients and stir just until combined, then stir in chocolate chips.  Scoop into muffin cups.  Bake 20 minutes, or until toothpick inserted in center of muffin comes out clean.  Makes 12 muffins, 6 points plus and 235 calories each.

Orange Cranberry Baked Apples

I wanted something more than the same old, same old when it comes to baked apples.  Since I am fond of the flavors of orange and cranberries together, I combined them with the apples with tasty results.

Nothing says "fall" - other than pumpkin - like apples.  And the smell of apples cooking in your kitchen emphasizes that statement.  Because these are "baked" in the slow cooker, you can put them together and go on with your day, enjoying the fragrance as you come and go.  And you know what?  This new flavor combination really works well together.

Orange Cranberry Baked Apples

4 medium Granny Smith apples, cored
1 medium orange
2 tablespoons dried cranberries
4 teaspoons chopped pecans
2 teaspoons maple or brown sugar
1/4 teaspoon vanilla extract

Place apples in one layer on bottom of slow cooker.  Obtain one teaspoon zest from orange peel and juice the orange.  Pour orange juice in and around the apples.

In small bowl, combine orange zest, cranberries, pecans, sugar, and vanilla.  Divide evenly between apples, pushing it down into each core.  Turn slow cooker on to low and cook 4 hours or until apples are tender.

Makes 4 servings, 1 point plus and 144 calories each.

Onions Galore!

Do you love grilled onions on your sandwich?  Do you look forward to ordering grilled onions on a burger when you eat out?  Now you can have them ready at home to add a flavor punch any time.

Since I'm not really grilling the onions, I named them Onion Confit.  According to wiseGEEK, the definition of confit is "a condiment of fruit or vegetables cooked to the consistency of jam,"  and that depicts my onions perfectly.  And believe me, they are tasty!

Onion Confit

1 tablespoon extra virgin olive oil
1 1/2 pounds onions, about 3 medium, thinly sliced
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup dry red wine
2 tablespoons balsamic vinegar

Warm olive oil in 12-inch nonstick skillet over medium heat.  Stir in onions, sugar, salt, and pepper.  Cover and cook 30 minutes until onions are soft, stirring occasionally.

Uncover skillet and stir in wine and vinegar.  Continue to cook, stirring frequently, for about 35 minutes, or until all liquid is absorbed.  Makes 1 1/4 cups.  Each 2-tablespoon serving has 1 point plus and 56 calories.

Note: The Onion Confit freezes well.

 

Here is one way to use the confit:  a sandwich with Jarlsberg Lite Swiss cheese, avocado, arugula, light mayonnaise, and Onion Confit on Great Harvest Whole Grain Goodness bread.  Yum!

Fall Fig Banana Walnut Bread

It's happening again.  The kids are back in school.  The temperatures are dropping a bit.  The leaves are just beginning to change color.  And the food blog world is jumping into fall recipes.

Pumpkin, apples, soup, and more.  Everywhere you turn.  Well, figs are on my mind.  Remember my tree?  Finally, these babies are getting ripe.  Here is a tasty quick bread to welcome autumn my way.  But . . . you can be sure pumpkin is just around the corner . . .

Fig Banana Walnut Bread

1 cup whole wheat pastry flour
1 cup unbleached white flour
3/4 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup mashed very ripe banana (about 1 medium)
1/2 cup nonfat plain yogurt (I used Greek-style)
1 large egg
1/4 cup water
1 teaspoon vanilla extract
1/2 cup chopped fresh figs (about 3 medium)
1/4 cup chopped walnuts, toasted

Preheat oven to 350°F.  Coat 9 by 5-inch bread pan with nonstick spray.  In one mixing bowl, whisk together both flours, brown sugar, baking soda, baking powder, and salt.  In another mixing bowl, combine banana, yogurt, egg, water, and vanilla, and mix well.

Add liquid to dry ingredients and stir until just combined.  Fold in figs and walnuts.  Smooth batter into prepared pan.  Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean.  Leave in pan five minutes, then remove to wire rack to cool completely.  Makes 12 slices, 3 points plus and 171 calories each.

Provencal Chickpeas

Roasted chickpeas are simple to make.  They can be a crunchy appetizer nibble or a tasty and nutritious addition to a meal.

The roasting time will determine the softness or crispiness of your chickpeas.  For seasoning, I chose herbes de Provence since the warm flavors complement any other menu items, and quite frankly, I have a huge supply.  Any other spice or herb blend - Italian, Mexican, etc. - will work just fine.

Roasted Provencal Chickpeas

1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained
1 teaspoon extra virgin olive oil
1 teaspoon herbes de Provence
1/4 to 1/2 teaspoon salt, as desired

In small bowl, stir together garbanzo beans, oil, and herbs.  Add salt, using higher amount if making crispy appetizer-type chickpeas.  Set aside for at least 1/2 hour for flavor to absorb into beans.

Preheat oven to 400°F.  Coat baking sheet with olive oil spray.  Spread beans evenly on baking sheet in single layer.  Roast in oven for minimum of 20 minutes.  For crispier texture, continue roasting for up to 35 minutes.  Makes a little more than one cup for a total of 8 points plus and 425 calories.

New Pesto!

There are as many versions of pesto as there are great cooks.  My take on pesto is tangy and delicious despite decreasing the amount of pinenuts, Parmesan cheese, and olive oil.

Faced with a pile of basil leaves from my weekly Abundant Harvest organic produce crate, I knew there was pesto in my future.  Many pesto recipes are heavy on the nuts, cheese, and especially, the olive oil.  Lighter versions often include chicken broth or plain yogurt, but mine gets it's lightness and fresher flavor from lemon juice.

One batch I made coated a pound of pasta perfectly.  I used penne pasta and served it with a sprinkle of extra Parmesan.  Another batch, as you can see, made a Caprese-style open-face sandwich.  It was toasted whole wheat bread spread with a tablespoon of pesto, layered with sliced tomatoes and grated light Mozzarella, then blasted under the broiler to melt the cheese.  Yum!

Pesto Sauce

3 cups packed fresh basil leaves
2 ounces pinenuts (about 6 tablespoons)
1 ounce Parmesan cheese (about 1/4 cup)
2 garlic cloves, peeled and chopped
3 tablespoons freshly squeezed lemon juice
1 teaspoon salt
2 tablespoons extra virgin olive oil

Place basil, pinenuts, Parmesan, garlic, lemon juice, and salt in blender or food processor.  Blend or pulse until finely chopped.  Drizzle in olive oil while machine is running and process until smooth.  If needed, add water a teaspoon at a time to make a smooth but thick mixture.  Makes 1 cup.  Each 1-tablespoon serving is 1 point plus and 50 calories, and each 2-tablespoon serving is 3 points plus and 99 calories.

Please head over to Lottie Loves, a blog by a domestically creative woman who loves the 1940's and 50's.  I was honored to write a guest post for her and enjoyed making recipes from that time.

Cha..cha..Chutney Sandwich

I was perusing recipes in the New York Times food section awhile ago and had a thought.  Why not enliven a basic grilled cheese sandwich with chutney?  I liked the idea of spice and creaminess and good flavor all together.

It was exciting to bring such intriguing flavors so simply into my kitchen.  The bread I used was a favorite made by Julian Bakery called "Amazing Sourdough."  I buy it at my local health food store and it is pricey. All you Weight Watchers out there will be impressed that each slice is only 1 point plus.

This was lunch for me so it is just one serving.  Swiss cheese was a smooth contrast to the chutney, but for sure you can use any cheese you like or have on hand.  And if you have no chutney, you can purchase it near other sauces in the market, or you can use another fruit preserve instead.

Chutney Grilled Cheese Sandwich

2 slices bread
2 tablespoons Major Grey mango chutney
1 (1-ounce) slice Swiss cheese
1 tablespoon light buttery spread (such as Brummel and Brown)

Heat a small skillet over medium heat.  Coat one side of each piece of bread with 1 tablespoon chutney.  Sandwich cheese between chutney-coated bread.  Spread one half buttery spread on one side of sandwich.  Place that side down in skillet and cook until golden brown.  Spread remaining buttery spread on top side.  Flip sandwich and cook until that side is golden brown.  Cut in half and serve.  Makes one sandwich, 8 points plus and 371 calories.  Be sure to adjust values if using different bread.

Note: I like Brummel and Brown here because the outside of the sandwich does not get soggy while cooking as it does with other light margarine products.

Here comes cake from across the pond!

The French and the British both enjoy yummy yogurt cakes with their tea.  I wanted a way to eat them for a snack, but with lower calories and fat.  Now I do!

I found this cake so simple to throw together.  The ingredients all go in one bowl, are quickly mixed, and the moist snack cake is out of the oven in 40 minutes or less.  You can vary the flavor by choosing a different fruit yogurt and corresponding fruit filling each time.  Lately, I've been stuck on strawberries, but I tried peach and it was delicious, too.  The cake is a bit fancier with the filling yet fine without.

Yogurt Snacking Cake

1 (6-ounce) carton any fruit or vanilla flavored nonfat yogurt
2 1/4 cups self-rising flour
1 cup brown sugar, unpacked
1/2 cup unsweetened applesauce
1/4 cup canola or other mild oil
3 eggs
1 tablespoon boiling water

Optional filling ingredients:
1 1/2 cups fat free nondairy whipped topping
Sliced fruit

Preheat oven to 350°F.  Coat 9-inch cake pan with nonstick spray, preferably the baking type.  Place all cake ingredients in large mixing bowl.  Stir with wooden spoon until well combined and fluffy.  Spoon into prepared pan and spread evenly.

Bake 30 to 40 minutes, until top is golden and springs back when gently touched.  Cool 3 minutes in pan, then remove to wire rack and cool completely.  If desired, slice cake in half horizontally.  Spread bottom half with whipped topping, then lay fruit on top.  Place top half of cake over fruit and slice.  Makes 12 servings, 5 points plus and 202 calories each (plus minimal extra for filling ingredients).

Ratatouille Sandwich

My sister in law surprised me with this fun kitchen gadget she found at a lavender festival.  It is a grinder for dried herbes de Provence.  What better use for it's contents than a pot of Ratatouille.

Sunny summer vegetables make an appearance in this favorite French dish, but I could not stop there.  I envisioned a sandwich with melty cheese, and each bite dripping vegetable juices down my chin.

Ratatouille Sandwich

1 pound unpeeled eggplant, cubed
1/2 pound zucchini, cubed
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 large clove garlic, minced
1 any color bell pepper, cut in 1-inch pieces
1 small onion, diced
1 (8-ounce) can tomato sauce
1 bay leaf
1 teaspoon herbes de Provence, crumbled (or thyme, if not available)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (2 1/2-ounce) whole wheat sandwich rolls
3 ounces fresh Mozzarella cheese, thinly sliced

Place eggplant and zucchini in colander, sprinkle with one teaspoon salt and toss.   Let drain in sink or over a plate one half hour to remove bitterness.  Rinse and dry vegetables with cotton or paper towels.

In Dutch oven or large saucepan, heat olive oil over medium heat.  Add garlic and cook 1 minute.  Stir in bell pepper, onion, and eggplant-zucchini mixture.  Cook, covered, 30 minutes, stirring occasionally.  Add tomato sauce, bay leaf, herbes de Provence, 1 teaspoon salt, and pepper and mix well.  Cover and cook 20 minutes, again stirring occasionally.  Remove lid and cook about 10 minutes more, until most of liquid evaporates.

Cut each roll lengthwise leaving bottom part thicker than top.  Pull out some bread from the bottom part to make room for Ratatouille (roll should end up weighing about 2 ounces).  Toast bread slightly in toaster oven or regular oven.  Fill each bottom part with one half cup Ratatouille.  Evenly distribute cheese slices on top of Ratatouille and place back in oven for about a minute to melt cheese.  Place top on sandwich and serve.  Makes 4 sandwiches, 5 points plus and 313 calories each.

Note:  There will be about 2 cups Ratatouille left over.  Serve as side dish at another meal, as topping for rice or pasta, or make 4 more sandwiches another time.  One half cup is 1 point plus and 126 calories.