Whole Wheat Blueberry Cinnamon Rolls

I have been craving cinnamon rolls for about six months straight. The first time I made them, in October, I used a recipe full of butter and sugar. They were delicious, but were definiately not something I could treat myself with often. Since then I have been experimenting with healthier cinnamon roll recipes. Over superbowl weekend, I used my bread machine to mak these blueberry cinnamon rolls and, if I do say so myself, they were delightful. I took them to a girls night and the super bowl party we went to. They take a bit of time, but are totally worth it!

Whole Wheat Blueberry Cinnamon Rolls

Ingredients

Dough:

1 1/4 c. water

4 egg whites

3 Tbsp. canola oil

1/3 c. sugar

2 1/2 c. whole wheat bread flour

1 1/2 c. white bread flour

3 tsp. dry active yeast

Filling:

3/4 c. unsweetened applesauce

3/4 c. fresh or frozen blueberries
1/3 c. packed brown sugar
1 1/2 Tbsp. cinnamon

Icing:

1/2 c. light cream cheese

1 c. powdered sugar

1/4 c. skim milk

Directions

To start dough, combine wet ingredients in bread machine. Add dry igredients. Make a well into the dry ingredients and add yeast, making sure it doesn't touch the wet ingredients. Run dough setting on the bread machine until your dough has completely risen (this usually takes about an hour and a half.) While your dough is in the bread machine, combine filling ingedients into a small bowl and mix completely.

Preheat oven to "warm" or the lowest setting (around 150 or 200 degrees). Clean and cover your counter in a thin layer of flour. When dough is complete in the bread machine, roll out the dough with a rolling pin into a large rectangle, approximately two feet long and one foot wide. Spread filling mixture thinly and evenly over your rectangle of dough.

Slowly and gently, roll dough up into a long tube. Spray two 9 x 13" cake pans with cooking spray.  Cut your tube of dough into 24 1-inch rolls.

Place your rolls into the cake pans, 12 rolls in each pan. Place your cake pans into the warm oven for about 20 to 30 minutes to allow your dough to rise a second time. Check your rolls every 10 minutes or so. They are ready when they are fluffy and touching eachother.

Once they have reached this point, turn the heat on the oven up to 350. Bake for about 15 minutes, or until golden brown. Remove from oven. Allow to cool for 5 to 10 minutes. While they are cooling, make icing by putting cream cheese into a small bowl and softening it in the microwave for 30 seconds on medium heat. Add milk and stir until combined thoroughly. Slowly mix in powdered sugar until you have a thin, yet consistent icing.

Drizzle icing over cinnamon rolls using a spoon or knife.  Serve and enjoy your work!

Notes

Best served warm. They can easily be frozen and reheated in the oven at 300 degrees for about 20 minutes. Each cinnamon roll is 4 WW PointsPlus.

A Tale of Two Cornbreads

 Last night our church held a chili and cornbread cook-off. I signed up to bring cornbread, because I don't have a great cornbread recipe as of yet and I wanted to experiment a bit. So I searched online for recipes and ended up making two cornbreads: one yummy super-fatty cornbread (for the masses), and one yummy health-friendly cornbread with red-peppers and jalapeños (mostly for me). The result: two really yummy cornbreads! I will share both recipes.

Recipe 1: Yummy Super-Fatty and Sweet Cornbread

I started with a cornbread recipe from My Sister's Cucina, doubled it, then adapted it by reducing the sugar a bit and adding creamed corn. I like corn in my cornbread though, you could easily leave it out.

 

Ingredients

1 c. cornmeal
3 c. flour

1 c. sugar

1 Tbsp. baking powder

1 tsp. salt

2/3 c. canola oil

6 Tbsp. butter, melted

4 eggs, beaten

2 1/2 c. milk

Directions

Mix dry ingredients in a large bowl, make a well and add oil, butter, eggs, and milk into the center. Stiruntil just mixed (batter will be runny - don't be alarmed!). Bake in a 9" x 13"  pan at 325 degrees for about 45 minutes (I used a low heat  and long cooktime because it was so thick) or until a toothpick inserted into the middle comes out clean.

Notes
I didn't calculate the WW points on this one, because I don't want to know!!!

Recipe 2: Yummy Health-Friendly Red Pepper and Jalapeño Cornbread

For this version, I started with a recipe from Fat-Free.com. I altered it quite a bit in a few different ways and I really liked the way it turned out and thought it is no longer fat-free (because of the oil). It is still very healthy and also yummy.

1 1/2 c. cornmeal
3/4 c. whole wheat flour
2 Tbsp. baking powder
4 Tbsp. sugar
1 tbsp. salt
3/4 c. unsweetened applesauce
1/4 c. canola oil
1 1/4 c. skim milk
4 egg whites
1 15 oz. can creamed corn, optional
1/2 c. fresh red bell pepper finely chopped
1/3 c. fresh jalapeño, seeded and finely chopped

Preheat oven to 350 degrees. Mix dry ingredients into a large bowl and wed ingredients into a small bowl. Combine together. Stir in corn, bell pepper, and jalapeno. Stir unitl it is a consistent batter. Coat one 9"x13" cake pan with cooking spray. Pour Mixture into pan and bake for about 35 minutes or until toothpick inserted into the center comes out clean.

Notes
This recipe can also be done without the corn and peppers for a more basic cornbread. As is, the recipe yields 18 servings at 3 WW PointsPlus per serving.

Blueberry Streusel Muffins

I guess I have been on a blueberry and breakfast kick lately. I originally got this recipe off of the Weight Watchers website, but then a modified it and actually got it down a point from their recipe. I didn't try these myself, but I made these and sent them with Zac to rehearsal and all of the feedback was great. I don't think people knew they were a "healthy" recipe. Try them out!

Blueberry Streusel Muffins

Ingredients

1 1/4 c.  all-purpose flour, divided

1 c. whole wheat flour
1/2 tsp baking soda

1 tsp. baking powder

1/2 tsp. table salt
2 large egg whites

3/4 c. sugar, divided
1/2 c. reduced-fat sour cream
1 tsp. vanilla extract
1 c. skim milk

1 c. fresh or frozen blueberries
2 Tbsp. butter, melted

Directions

Preheat oven to 375ºF. Place muffin liners in a 12-hole muffin tin or coat tin in cooking spray. In a large bowl, combine 1 cup of all-purpose flour,  whole wheat flour, baking soda, baking powder and salt; set aside.Using an electric mixer, beat egg whites with 1/2 cup of sugar in a large bowl until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract. Add wet mixture and milk to dry mixture; beat until combined into a batter. Fold in blueberries.  Fill each muffin liner about 3/4 full of batter; set aside. To make streusel topping, in a small bowl, combine remaining 1/4 cup each of sugar and flour. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips. Bake about 25 minutes or until slightly golden and a toothpick inserted in center of a muffin comes out clean. Cool in pan for about 10 minutes, then transfer muffins onto racks to cool completely. Yields 12 servings with 5 WW Points Plus per serving. You can substitute blueberries for any type of berry you prefer.

I used weightwatchers.com's picture for this post.

Blueberry Oat Pancakes

I made these for Zac for breakfast this morning. Very yummy!

Ingredients

1 c. Whole Wheat Flour

1/2 c. Rolled Oats

1/3 c. Splenda or Sugar

1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1 c. Skim Milk

2 Large Egg Whites

1 tsp. Vanilla Extract

3/4 c. Blueberries

1 Tbsp. Whole Wheat Flour

Directions
Combine dry ingredients in a lage bowl  except blueberries and the 1 Tbsp of flour. In a small bowl combine and whisk wet ingredients . Mix wet ingredients into the large bowl with dry ingredients until  it's a thoroughly mixed batter. In a separate bowl coat blueberries with the 1 Tbsp. of flour. Fold blueberries gently into batter to keep batter color. Scoop in 1/4 c. portions onto a griddle at 325 degrees or a skillet on medium heat. Cook throroughly on both sides until golden. Makes 6 pancakes.

Notes
Each pancake is 4 WW PointsPlus. According to the Weight Watchers site, it didn't make a difference point-wise if I used Splenda or sugar, so I say go for the sugar!

Lentil, Three-Bean (Chicken) Chili

We live in the Palouse Valley, the lentil capitol of the nation! To celebrate our lentil wealth, I made a lentil chili this week. I started with a recipe on the Weight Watchers website then changed it a bunch and made it work for the crockpot. I love cooking with the crockpot. If you don't have a crockpot, it can easily be done on the stove. Also, this recipe is vegan if you don't add the chicken, and it's very good with out it. This is a perfect warm, healthy chili for cold January days. I hope you enjoy!

Lentil, Three-Bean (Chicken) Chili

Ingredients

2 c. brown lentils

1- 15 oz. can black beans

1- 15 oz. can kidney beans

1- 15 oz. can pinto beans

1- 15 oz. cans of petite diced tomatoes

1/2 c. finely chopped white onion

1/2 c. chopped cilantro

2 to 3 c. water (enough to cover ingredients in crockpot)

1/8 c. lime juice

2 Tbsp. minced garlic

3 Tbsp. chili powder

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 Tbsp. cayenne pepper

1 lb. chopped or shredded, pre-cooked, chicken breast (if desired)

Directions

Combine all ingedients (including the juice from the cans of tomatoes) into a medium to large crockpot. Cook on high for 4 to 5 hours.

Serve with sourcream and cheese if desired.

Oatmeal Rasin and Pecan Cookies

I have been craving oatmeal rasin cookies for a while. Today I finally made them and was very happy about it. I started with this healthy recipe from the Whole Wheat Gourmet and made a few changes. They turned out really well. Still pretty healthy and also incredibly yummy!

Oatmeal Rasin and Pecan Cookies

Ingredients

1 c. whole wheat flour
1 1/2 c. rolled oats
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/4 c. honey
1/4 c. brown sugar
1/4 c. oil (corn, olive, or canola)
1/4 c. applesauce
1/4 c. milk

1 large egg (beat with 1 tbsp Water)

1 tsp. vanilla

1/2 c. raisins
1/2 c. pecans

Directions

Preheat the oven to 325 degrees (the lower temperature  is because honey in the recipe can burn easily). In a large bowl, mix dry ingredients together. In a separate medium bowl, mix wet ingredients together. Mix the wet ingredients into the large bowl with with the dry ingredients. Next, add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn't binding well, you can add an egg white. Line baking sheet with parchment paper or tinfoil sprayed with cooking spray. Drop by teaspoonfuls onto your baking sheet  and press down with a spoon.  Bake for  15 - 18 minutes or until bubbly but firm. Cool on plate or cooling rack. Enjoy!

New Year's Resolution and Turkey and Spinach Lasagna

My one and only New Year's resolution is to post recipes to this blog at least every other week. Over the break quite a few people told me they actually read this and I became embarassed about how inconsistent I have been in updating it. So, for my few yet devoted readers, expect some awesome recipes coming your way at least twice a month in 2011!

Let's start with a delightful lasagna recipe I made last night. I was inspired by this recipe from Green Light Bites and made some modifications to accomodate my love for cheese and garlic. Also, I just made a regular lasagna rather than the roll ups for lack of time to roll each one individually, but the roll ups look like a really cute idea.

Here is my version of the recipe:

Turkey and Spinch Lasagna

Ingredients

1 19.2 oz package of lean ground turkey breast

2 tbsp minced garlic

2 tbsp italian seasoning

2 c. low fat ricotta cheese

1 1/2 c. chopped spinach

1/2 c. shredded italian blend cheese

1/2 c. shredded mozerella cheese

1 tbsp garlic powder

1/2 tbsp onion powder

1 tsp salt

1 26 oz can of spaghetti sauce

20 sheets whole wheat lasagna noodles (Hodgson Mill are the only ones I know; of course regular noodles are fine)

Extra Italian blend cheese as desired

Extra Mozerella cheese as desired

Italian seasoning to taste

Driend parsley to garnish

Directions

Preheat oven to 375. Prepare noodles "al dente" according to package. During this time, brown the turkey meat and season with 2 tbsp minced garlic and 2 tbsp italian seasoning. Let cool slightly. Mix browned turkey into a large mixing bowl with ricotta cheese, 1/2 c. italian cheese blend, 1/2 c. mozerella cheese, 1 tbsp garlic powder, 1/2 tbsp onion powder, and 1 tsp salt.

Spread a moderate layer of spaghetti sauce on the bottom of a glass or metal 9x13 cake pan. When lasagna noodles have cooked, layer as follows: noodles, ricotta/turkey mixture, noodles, sauce and cheese. Repeat until your lasagna is the right size for you and your pan. Top with Sauce, cheese, italian seasoning, and parsley. Bake at 375 for about 3o minutes. Cover with tin foil if you do not like crispy edges or browned cheese. This amount made one 9x13 and one 9x9 pan of lasagna for us. Delicious! We served it to friends and still have plenty of leftovers!

I didn't get a great picture, but basically, it looks like lasagna... :)