Tuna stuffed avocado

Prep time: 15 minutes
Serves: 2
Original recipe: Muscle&Fitness

Ingredients:
• 1 medium avocado
• 3 ounces tuna, drained
• 1/4 cup cauliflower (or vegetable of your choice), diced
• 1/4 cup red onion, diced
• 1/4 cup nonfat greek yogurt
• 1 tsp dijon mustard
• 1 tsp fresh lemon juice
• 1/4 tsp sea salt
• 1/4 cup fresh orange sections, diced

Directions:
1. Slice Avocado in half, lengthwise and remove the pit.
2. Scoop out the center of the avocado, leaving about ¼ inch of the fruit. Set the halves aside.
3. Dice scooped out fruit and put into a bowl. Add tuna, cauliflower, onion, yogurt, mustard, lemon juice, salt and sweetener to the bowl with the scooped out avocado. Mix well.
4. Add orange sections and mix gently.
5. Scoop half of the mix into each of the Avocado halves.

The original recipe called for green pepper instead of cauliflower, but we're not fond of green peppers so I replaced it. I think next time I might try the traditional celery instead of cauliflower. In fact, there are lots of vegetable combinations I can think of to try out, but the dressing and the oranges are definitely keepers.

Oatmeal Casserole (with alterations)
Prep time: 10 minutes
Baking time: 35-40 minutes
Serves: 8-10
Original recipe: alwaysamrsforeverakidd.blogspot.com

Ingredients:
• 2 cups rolled oats
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 cup walnut or pecan pieces
• 1 cup raspberries {any berries work}
• 1/2 cup dark chocolate chips
• 2 cups milk
• 1 large Egg
• 3 Tbsp Butter (melted), plus extra for preparing the pan
• 1 Tbsp Vanilla Extract
• 1 Ripe Banana (sliced)

Directions:
Preheat oven to 375°F and butter the inside of a 8x11 or so inch baking dish.

Mix together the oats, brown sugar, baking powder, cinnamon, salt, half the nuts, half the berries, and half the chocolate. Add mixture to prepared baking dish. Arrange the remaining nuts, berries, and chocolate, plus the banana slices on top.

Whisk together milk, egg, melted butter, and vanilla extract. Pour over mixture in baking dish. Gently shake the baking dish to help the milk mixture go throughout the oats.

Bake for 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set.

Serve right away or store in fridge and serve cold or reheated.

Easy Homemade Mac & Cheese Lunch
Serves: 2

Ingredients:
• 2/3 cup whole wheat pasta
• water
• 1/2 cup fat-free milk
• 1/2 cup shredded cheddar cheese

Directions:
Cook pasta according to directions. Drain and return pasta to cooking pot over low heat. Add milk and cheese and stir until cheese is fully melted and blended throughout. Serve. It's that easy, and that unprocessed (except, of course, for the noodles).

From the files of: Healthy Cooking magazine

Ingredients:
2 cups pumpkin puree
1 cup Sugar
½ cup Buttermilk
⅓ cup Canola Oil
2 Eggs
2 Egg Whites
1 tsp. Vanilla Extract
2 cups All-Purpose Flour
½ cup oat Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Ground Cinnamon
½ tsp. Salt
¼ tsp. Ground Nutmeg
½ cup Cinnamon Baking Chips, chopped
½ cup Miniature Semisweet Chocolate Chips

Topping:
¼ cup Sugar
3 tsp. Ground Cinnamon

Yield: 24 muffins

In a large bowl, beat the first seven ingredients until well blended. Combine the flours, baking powder, baking soda, cinnamon, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in chips.

Coat muffin cups with cooking spray or use foil liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter.

Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.

Nutrition Facts: 1 muffin equals 174 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 164 mg sodium, 27 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Pumpkin Alfredo

From the files of: Healthy Cooking magazine

Ingredients:
25 Ounces Frozen Cheese Ravioli (or make your own, I'll do that some day)
3 Tbsp Flour
2 cups Fat-Free Milk
15 Ounces Reduced-Sodium Chicken Broth
3 Garlic Cloves, minced
2 Tbsp Butter
½ cup Shredded Parmesan Cheese
½ cup Pumpkin puree
¼ cup Minced Fresh Parsley
1-½ tsp Minced Fresh Sage
Dash Ground Nutmeg
¼ cup Pine Nuts, toasted
¼ cup Chopped Walnuts, toasted

Directions:
Cook ravioli according to package directions.

Meanwhile, in a large skillet, saute garlic in butter until tender. Stir in flour slowly until well combined. Add milk slowly, whisking all the time, until well blended (the slower the process, the less likely you'll have lumps). Stir in the chicken broth, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.

Drain ravioli and stir into sauce. Sprinkle with nuts. Yield: 6 servings.

Nutrition Facts: 1 cup equals 420 calories, 16 g fat (6 g saturated fat), 29 mg cholesterol, 662 mg sodium, 50 g carbohydrate, 4 g fiber, 19 g protein.

Forty Minute Hamburger Buns

Yield: 10-12 buns
Prep Time: 20 min
Cooking Time: 10 min.
Inactive Prep Time: 10 min.
Difficulty: Easy

Ingredients:
  ● 2 tbsp. active dry yeast
  ● 1 cup plus 2 tablespoons warm water , (110° to 115°)
  ● 1/3 cup vegetable oil
  ● 1/4 cup sugar
  ● 1 egg
  ● 1 tsp. salt
  ● 3-3.5 cups all-purpose flour

Directions:
Preheat oven to 425 degrees. In a large bowl (I don't even use my stand mixer for this one), dissolve yeast and sugar in warm water; let stand for 5 minutes. Add oil, egg, salt and mix, then and enough flour to form a soft dough.
Turn dough onto a floured surface; knead until smooth and elastic, about 3-5 minutes, adding flour as needed. Do not let rise. Divide into 8 pieces, shape into balls. Place on a greased baking sheet, cover, and allow to rest for 10 minutes. Press each ball down gently before putting in oven. Bake for 8-10 minutes or until golden brown. Remove to wire racks for cooling.

Note: I have made this recipe without the egg on occasion (once by accident, and once because there were no eggs in the house) and it turns out fine as long as you don't add too much flour.

I've never made cinnamon rolls, and it's a good thing these were easy and they turned out, because with twelve of them coming out of the oven we invited the grandparents over to share. They were a hit. The rolls were pretty good, too.

Also, best. mixer. ever. Thanks Curtis and Joules.

Easy Cinnamon Rolls
Origin: Better Homes and Gardens
Yield: 12
Prep Time: 25 minutes            

Ingredients for rolls:
  ● 4  to 4-1/2 cups all-purpose flour
  ● 1  package fast-rising active dry yeast
  ● 2/3  cup milk
  ● 2/3  cup water
  ● 1/2  cup sugar
  ● 1/2  cup cooking oil
  ● 1/2  tsp. salt
  ● 2  egg yolks
  ● 1/4  cup butter or margarine, softened
  ● 1/3  cup sugar
  ● 4  tsp. ground cinnamon

Ingredients for frosting:
  ● 3 ounces cream cheese, softened
  ● 3 tbsps butter, softened
  ● 3/4  tsp vanilla
  ● 1 tbsp milk
  ● 1-1/2  cups powdered sugar

Directions:
1. In stand mixer bowl, combine 2 cups flour and yeast. In small saucepan, combine milk, water, 1/2 cup sugar, oil, and salt. Stir frequently over medium heat till just warm (~120 degree F).

2. Add milk mixture and egg yolks to dry mixture. Mix on low speed for 30 seconds, then on medium for 3 minutes. Slowly add remaining flour, but don't dough to pull entirely away from sides.

3. Turn dough out onto a floured surface. Knead until you have a moderately soft dough that's smooth and elastic (3 to 5 minutes), adding flour as necessary. Cover and let rest 10 minutes.

4. Roll out dough to form a 14x12-inch rectangle. Spread with softened butter and sprinkle with a mixture of 1/3 cup sugar and cinnamon.

5. Roll up, jelly-roll style, starting from long side. Seal seam. Slice into 12 pieces. Place in greased 13x9x2-inch baking pan. Cover; let rise in warm place till nearly doubled (20 minutes).

6. Bake in a 375 degree F oven for 20 minutes or until golden. Cool slightly; remove from pan. Frost warm rolls with Cream Cheese Icing. Serve rolls warm or cool on a wire rack. Makes 12 rolls.

For Cream Cheese Icing: In a medium bowl, beat cream cheese, butter or margarine, vanilla with hand mixer until light and fluffy. Beat in milk. Gradually sift in powdered sugar and beat until icing is spreading consistency. Spread over warm rolls.

Nutrition Facts
    * Servings Per Recipe 12
    * Calories 427,
    * Total Fat (g) 20,
    * Cholesterol (mg) 62,
    * Sodium (mg) 188,
    * Carbohydrate (g) 58,
    * Percent Daily Values are based on a 2,000 calorie diet

Gingerbread Cupcakes

Origin: Healthy Cooking
Yield: 21 cupcakes
Prep Time: 25 minutes
Cooking Time: 20 minutes
Inactive Prep Time: cooling

Ingredients:
  ● 2/3 cup sugar
  ● 1/2 cup canola oil
  ● 2 egg whites
  ● 1 egg
  ● 2 cup unsweetened applesauce
  ● 1 cup molasses
  ● 1 1/2 cups all-purpose flour
  ● 1 cup whole wheat flour
  ● 2 1/2 tsp baking soda
  ● 1 tsp ground ginger
  ● 1 tsp ground cinnamon
  ● 1 tsp ground allspice
  ● 1/2 tsp salt
Frosting
  ● 8 oz. cream cheese
  ● 1 stick butter, softened
  ● 1 tsp vanilla
  ● 16 oz. powdered sugar

Directions:
1. In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended.

2. Fill paper-lined muffin cups two-thirds full. Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Allow to cool completely before frosting.

3. For frosting, combine all ingredients and mix until creamy. Frost cupcakes when cool.

Still, incredibly yummy.

Creme Brulee

Origin: various websites
Prep time: 30 minutes
Cooking time: 45 minutes
Inactive prep time: at least 3 hours
Servings: 8-12 depending on dish size

Ingredients
• 1 qt heavy whipping cream
• 1 vanilla bean
• 1-1/2 cups sugar, divided
• 6 large egg yolks

Directions
1. Slit open the vanilla bean, and scrape pulp. Combine pulp and bean with cream in a pot. Bring to a boil, whisking frequently, then remove from heat and let sit for fifteen minutes. Remove bean shell.

2. In a mixing bowl combine 1/2 cup sugar with egg yolks and whisk gently until combined.

3. Add hot cream to egg mixture very slowly, stirring continuously in order to keep egg from cooking.

4. Pour mixture into 8-12 small (4-6 oz) ramekins. Place ramekins in baking dishes and add hot water until lower half of ramekins are under submerged. Bake at 325 for 45-50 minutes, or until firm but still slightly trembling.

5. Remove from baking dishes immediately and put in refrigerator to chill for at least 3 hours.

6. Remove from fridge and allow to warm for 30 minutes to an hour. Sprinkle tops with remaining sugar and use a torch to caramelize or brown the sugar.

Pecan and cranberry crusted rockfish

Origin: me
Prep time: 20 minutes
Cooking time: 10 minutes
Servings: 3-4

Ingredients
• 1 lb rockfish fillets
• 1 egg
• 1 tsp milk
• salt and pepper
• flour
• 1 cup fresh cranberries
• 1 cup pecans
• olive oil
• butter

Directions
1. Combine egg and oil in a shallow bowl. Beat lightly.
2. Combine pecans and cranberries in food processor and pulse until finely chopped.
3. Mix flour, salt, and pepper to a third shallow bowl.
4. Dredge fish in flour, then egg, then cranberry and nut mixture until well coated.
5. Heat oil and butter in a pan over medium high heat. Fry fish 4 minutes to a side until browned on the outside and opaque on the inside.

I served it with lightly steamed asparagus over wild rice, a lemon wedge, and pomegranate seeds. It makes a pretty Christmas meal.