Moore to Less

PUMPKIN WALNUT MUFFINS INGREDIENTS ***as always, my tweaks are noted LOL*** 1 cup all-purpose flour 1/2 cup whole wheat flour (I used all white whole wheat flour) 1/4 cup oat bran (I used wheat bran) 1/2 cup packed brown sugar (i used stevia in the raw-no calories) 1 1/4 tsp cinnamon or pumpkin-pie spice* 1 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 cup canned pumpkin 6 ounces Chobani 0% Greek yogurt (i used oikos) 1/4 cup agave 1/2 cup egg substitute 1/4 cup canola oil (I used olive oil) 1/2 cup roasted walnuts, chopped INSTRUCTIONS 1. Preheat oven to 375°. Spray a 12 cup muffin pan with nonstick spray. 2. Lightly spoon flours into dry measuring cups; level with a knife. Combine your dry ingredients, flour through salt in a large bowl, stirring with a whisk. 3. Combine pumpkin and the next 4 ingredients (through oil) in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in walnuts. Spoon batter into muffin cups u...

I was craving bbq sauce tonight and didn't have any, and was too cold to go to the store, LOL, so here is my concoction. I was pretty impressed, to the point where I won't be buying any more bottled stuff anymore :) it's kind of a dinosaur bbq/sweet baby ray's hybrid, IMO. DELISH. Mairi even liked it and she does not like bbq sauce! JEN'S BBQ Sauce 2C ketchup 2C tomato sauce 1 1/4C brown sugar (I used sucanat) 1 1/4 C apple cider vinegar 1/2 C molasses 2T butter 1/2t garlic powder 1/4t chili powder 1t paprika 1/4t ground cinnamon 1/2t cayenne pepper 1t salt 1t fresh ground black pepper ***you could probably add some liquid smoke ~1T if you like a smoky flavor. I am afraid of liquid smoke. LOL. *** Directions In a large saucepan over med heat, mix together the ketchup, tomato sauce, brown sugar, vinegar, molasses, and butter. Stir in garlic powder, chili powder, paprika, cinnamon, cayenne, salt and pepper. Reduce heat to low, and simmer for up to 20 minutes. For thi...

So it's been a while, my apologies ! But I've been trying out some new recipes, and I want to share them with you. I just subcribed to Health magazine, and I got my first issue the other day. Love it! They had a section sharing some recipes from the Carb Lover's Diet, so I decided to try them out. This recipe was the first one I tried. I have many things to say about it, LOL. First of all, Keith and the kids loved it. I mean loved it. I doubled the recipe to freeze half, and guess what. I've got two pancakes left, LOL. They have been eating them every morning, and even grabbing one cold to nibble on as a snack! I personally didn't love them :) I mean, I wouldn't make them again for myself. I will obviously be making them again for everyone else ;) Just not sure why I didn't love them, weird consistency to me, not pancake enough like, they are heartier obviously and I don't know! Next, the maple yogurt topping (or pancake frosting, as Mairi dubbed it!)...

Boneless Wings (Makes 2 servings) 3 tsp honey 3 Tbsp hot sauce 2 Tbsp low-sodium Worcestershire sauce 1/2 tsp minced garlic 1/2 tsp paprika 12 chicken tenders Preheat a nonstick skillet on medium-high. Stir together the honey, hot sauce, Worcestershire sauce, garlic, and paprika in a small bowl. Microwave for 10 seconds, stirring if the honey clumps. Place the chicken and half of the spice mixture in a large Ziploc bag and shake until coated. Pour the coated tenders into the skillet and cook for 1 to 2 minutes per side. Toss with the remaining spice mixture to coat them. Eat with celery sticks, baby carrots, and 4 Tbsp (2 Tbsp per serving) of a good, chunky blue cheese dressing that’s reasonably low in fat, such as Ken’s Steak House Lite.

These are so versatile! They make great meatballs, meatloaf, burgers, mini-burgers, whatever! I make a double batch-burgers for Keith, meatballs to freeze for the kids! Ultimate Burger/Meatball/whatever recipe! (Makes 4 servings) 1 egg 1 lb lean ground beef 1 c oats 1 c diced onion 1 c chopped spinach 2 Tbsp reduced-fat shredded Mexican-blend cheese In a large bowl, whisk the egg. Add everything else and mix—your hands are the best tool—until well blended. Form the meat into four patties for burgers, 8 mini-burgers, as many 1Tablespoon-ish sized meatballs as you can get, divide into mini-meatloaf pans, whatever! for meatballs, bring 2C beef stock to boil, and then add the meatballs, turn down, cover and simmer for 30 minutes, turning every 10 minutes.

Penne Bolognese (Makes 4 servings) 2 Tbsp olive oil 1/4 cup diced smoked turkey 1 carrot, peeled and diced 1 stalk celery, diced 1 small onion, diced 1 lb ground sirloin 2 cloves garlic 3/4 cup red wine 3/4 cup chicken broth 1 can (14 oz) chopped tomatoes 1/4 cup milk 4 oz penne pasta 4 Tbsp grated mozzarella Heat the olive oil in a large saucepan over medium heat. Add the smoked turkey, carrot, celery, and onion, and cook until lightly browned and very tender (about 10 minutes). Peel the garlic and lightly crush the cloves with the back of your knife. Add it to the pan along with the beef. Cook until the beef is browned (about 5 minutes). Add the wine, stirring well, and cook for 10 more minutes. Add the chicken broth, tomatoes, and milk; simmer uncovered over medium-low heat for 30 minutes, stirring occasionally to prevent the sauce from sticking to the pan. Cook the pasta according to package directions. Drain, and top it with the meat sauce. Garnish with the grated cheese.

Meatballs with Mozzarella (Makes 4 servings) 12 oz lean ground beef 1 slice bread, torn into tiny pieces and soaked in milk 2 eggs 1/2 cup chopped fresh parsley, plus more for garnish 1 onion, chopped 4 cloves garlic, minced salt and pepper 1/2 lb smoked mozzarella, cut into 1/2-inch cubes 1 Tbsp olive oil 1 32-oz can crushed tomatoes Mix the beef with the bread, eggs, 1/2 cup parsley, half the onion and garlic, and a generous sprinkling of salt and pepper. Without overworking the meat, form meatballs. Hold each meatball in the palm of one hand and use the thumb of your other hand to make an indentation in the meatball. Drop in a cheese cube, and then carefully fold the meat back over to cover. Heat the oil in a large skillet or pot over medium heat and sear each meatball until brown all over. Remove to a plate. Pour off all but a little fat and add the remaining onion and garlic; sauté until light brown. Return the meatballs to the pan, add the tomatoes, and cook over low heat for 20 ...