valutazioni - 5, GPA: 4.8
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Facilità d'uso
Bring to a boil. Remove from heat. Set aside. Place eggs in blender jar. Cover and blend at STIR about 5 seconds. Add milk and oil. Blend at MIX about 10 seconds. Add all remaining ingredients except oats. Blend at MIX about 60 seconds; scrape sides of blender jar every 20 seconds. Add oats and blend at STIR about 10 seconds. Spray griddle with no-stick cooking spray and heat to medium-high. Pour 1.4 cup batter for each pancake onto griddle. Cook until bubbles form on surface and edges become dry, about 1 to 2 minutes. Turn; cook until golden brown on underside, about 1 to 2 minutes. Serve with raisin topping. Yield: About 8 servings (2, 4-inch pancakes each). Per serving: About 354 cal, 9 g pro, 69 g car, 6 g fat, 54 mg chol, 248 mg sod. 23 Blueberry Pancakes Sauce 1. cup sugar 4 2 teaspoons cornstarch 2.cup water 3 1. teaspoon grated 2 lemon peel 2 cups fresh or frozen blueberries (do not thaw) Pancakes 2 eggs 2 cups lowfat buttermilk 1.teaspoon grated 2 lemon peel 21.cups all-purpose 4 flour 1 tablespoon sugar 1 teaspoon baking soda 1.teaspoon nutmeg 4 1 cup fresh or frozen blueberries (do not thaw) Place sauce ingredients in saucepan. Cook over medium heat until mixture thickens, stirring constantly. Cool 5 minutes. Pour mixture into blender jar. Cover and blend at STIR about 5 seconds; scrape sides of blender jar. Blend at MIX about 15 seconds. Pour into serving container. Place eggs in blender jar. Cover and blend at STIR about 5 seconds. Add buttermilk and lemon peel. Blend at MIX about 10 seconds. Add flour, sugar, baking soda, and nutmeg. Blend at MIX until smooth, about 60 seconds; scrape sides of blender jar every 20 seconds. Gently stir in blueberries. Spray griddle with no-stick cooking spray and heat to medium-high. Pour scant 1.4 cup batter for each pancake onto griddle. Cook until bubbles form on surface and edges become dry, about 1 to 2 minutes. Turn; cook until golden brown on underside, about 1 to 2 minutes. Serve with warm blueberry sauce. Yield: About 8 servings (2, 4-inch pancakes each). Per serving: About 119 cal, 4 g pro, 23 g car, 1 g fat, 28 mg chol, 107 mg sod. 24 Fruit-Topped Oven Pancakes Fruit Topping 1 tablespoon margarine or butter 1. cup packed brown 4 sugar 1.teaspoon cinnamon 4 1. teaspoon cloves 8 11.teaspoons cornstarch 2 1 cup orange juice 11.cups (1 medium) 2 sliced, unpeeled apple 11.cups (1 medium) 2 sliced, unpeeled pear 1.cup dried apricots 2 1. cup raisins 4 Oven Pancakes 3 eggs 1 cup skim or lowfat milk 11.cups all-purpose 4 flour 2 teaspoons sugar 1.teaspoon grated 2 orange peel 1.teaspoon cinnamon 4 1. teaspoon salt 4 1 tablespoon margarine or butter Heat margarine in large skillet over medium heat. Add brown sugar, cinnamon, and cloves. In small bowl, blend cornstarch and orange juice until smooth. Pour mixture into skillet. Bring to a boil, stirring constantly. Stir in apple, pear, apricots, and raisins. Reduce heat to low and simmer, uncovered, until fruit is tender, about 5 minutes. Set aside. Place eggs in blender jar. Cover and blend at STIR about 5 seconds. Add milk and blend at STIR about 5 seconds. Add remaining pancake ingredients except margarine. Blend at MIX about 10 seconds; scrape sides of blender jar. Blend at MIX about 10 seconds. Place margarine in 13x9-inch pan. Heat in oven to melt, about 2 to 3 minutes. Remove pan and tilt to coat with melted margarine. Immediately pour batter into hot pan. Bake at 425°F for 15 minutes. Reduce oven temperature to 375°F. Continue baking 14 to 18 minutes, or until puffed and golden brown. Cut into 8 pieces and serve with warm fruit topping. Yield: 8 servings. Per serving: About 245 cal, 6 g pro, 45 g car, 5 g fat, 81 mg chol, 144 mg sod. 25 BABY FOOD Apple-Pineapple Sauce 2 cups chopped, and peeled apples 1.cup water 4 1 can (8 oz.) pineapple tidbits in juice, drained Place apples and water in saucepan. Bring to a boil. Reduce heat to medium. Cook uncovered, until apples are tender, about 8 to 10 minutes; stir occasionally. Cool 5 minutes. Place pineapple tidbits and apple mixture in blender jar. Cover and blend at STIR about 10 seconds; scrape sides of blender jar, if necessary. Blend at PUREE about 30 seconds. Store in refrigerator. Yield: 6 (1.4 cup) servings. Per serving: About 36 cal, 0 g pro, 9 g car, 0 g fat, 0 mg chol, 1 mg sod. Peach Oatmeal 2. cup water 3 1. cup quick-cooking 3 rolled oats 1.cup canned or frozen 4 and thawed peach slices in juice, drained 1 tablespoon whole milk Place water in saucepan. Bring to a boil. Stir in oats and return to a boil. Reduce heat to low and simmer, uncovered, about 1 minute. Cover and cool 5 minutes. Place oatmeal, peaches, and milk in blender jar. Cover and blend at STIR about 10 seconds; scrape sides of blender jar, if necessary. Blend at PUREE about 20 to 30 seconds. Store in refrigerator. Yield: 3 (1.4 cup) servings. Per serving: About 45 cal, 2 g pro, 8 g car, 1 g fat, 1 mg chol, 6 mg sod. 26 Chicken and Rice Stew 4 to 6 ounces boneless and skinless chicken...