LEMON POPPY SEED MUFFINS---SO GOOD!!!
RECIPE
1/2 C. wheat flour
1/2 C. oat flour (you may want to substitute with all-purpose flour, if you want a more muffin like taste & texture)
1 C. rolled oats
1/2 C. dark brown sugar or Sucanat
1 Tbs. baking powder
1 Tbs. poppy seeds
1 Tbs. lemon zest
1/4 tsp. salt
1 large egg, beaten
3/4 C. milk
2 Tbs. canola oil
3 Tbs. applesauce
1 tsp. lemon extract
1/3 C. lemon curd (this makes the muffin!- look for it by the jams & jellies)
Pre-heat over to 375 degrees & prepare your muffin pan with cupcake liners. Stir together all dry ingredients & lemon zest. In a separate bowl beat egg & whisk or stir in milk, oil, applesauce & lemon extract. Add the wet mixture to the dry mixture & stir until just blended… don’t over mix or your muffins will be tough. Fill muffin cups about 2/3 full and then drop about a teaspoon of lemon curd on top. Bake for 15-20 minutes until tops are lightly browned. If desired sprinkle with a touch of powdered sugar after baking.
I haven’t tried it yet, but I think it would be good to add the lemon curd in the middle of the muffin. So, fill muffin cup about 1/2 full then drop the lemon curd in it & then put batter on top filling to 2/3 full. In the original recipe it also says you can substitute raspberry preserves for the lemon curd.
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ARCHIVED RECIPESMarch 2012 Recipe
Easy and Quick Ravioli Lasagna
Enjoy the extraordinary medley of whole wheat four cheese ravioli and spinach with this recipe for Quick & Easy Ravioli Lasagna. Featuring layers of sumptuous ravioli, topped with chopped spinach, marinara sauce and ricotta cheese, this easy-to-make entrée is hard to resist. A fresh interpretation of a classic favorite, this dish is a warm welcome for any night of the week.
INGREDIENTS
1 package frozen chopped spinach thawed and squeezed dry
1 container ricotta cheese (low-fat preferred)
1 large egg
1 1/4 cups refrigerated Freshly Shredded Parmesan Cheese divided
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 packages refrigerated Cheese Ravioli (100% Whole Wheat Four Cheese Ravioli, preffered) divided
2 containers Marinara Sauce divided
1/3 cup hot water
DIRECTIONS
1 container ricotta cheese (low-fat preferred)
1 large egg
1 1/4 cups refrigerated Freshly Shredded Parmesan Cheese divided
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 packages refrigerated Cheese Ravioli (100% Whole Wheat Four Cheese Ravioli, preffered) divided
2 containers Marinara Sauce divided
1/3 cup hot water
DIRECTIONS
PREHEAT oven to 350° F.
COMBINE spinach, ricotta cheese, egg, 1 cup Parmesan cheese, salt and pepper in medium bowl. Arrange one package ravioli over bottom of 13 x 9-inch baking dish. Top evenly with one container sauce and all of spinach mixture. Top spinach mixture with remaining ravioli and remaining container of sauce. Sprinkle with remaining 1/4 cup Parmesan cheese. Pour water around edges of lasagna. Cover dish with foil.
BAKE for 40 to 45 minutes or until heated through and bubbly. Let stand for 10 minutes before serving.
COMBINE spinach, ricotta cheese, egg, 1 cup Parmesan cheese, salt and pepper in medium bowl. Arrange one package ravioli over bottom of 13 x 9-inch baking dish. Top evenly with one container sauce and all of spinach mixture. Top spinach mixture with remaining ravioli and remaining container of sauce. Sprinkle with remaining 1/4 cup Parmesan cheese. Pour water around edges of lasagna. Cover dish with foil.
BAKE for 40 to 45 minutes or until heated through and bubbly. Let stand for 10 minutes before serving.
For more information, click here.
February 2012 Healthy Recipe: Crock Pot Chicken Stew
Recipe adapted from "Eating Well"
Recipe adapted from "Eating Well"
Ingredients:
1 pound mushrooms
2 cup finely chopped shallots
2 teaspoons extra-virgin olive oil
1/2 cup water, divided
4 cups reduced-sodium chicken broth
2 cups carrots & celery, diced
1 teaspoon fresh thyme leaves
2 bay leaves
2 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
2 1/4-inch-thick lemon slices, (including peel)
1/2 teaspoon freshly grated lemon zest
2 tablespoons cornstarch
2 tablespoons lemon juice
Directions:
Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, celery, thyme and bay leaves; bring to a boil.
Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat about 15 minutes.
Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper.
