Category: Cooking Corner

Katie Mancino
Columnist

Chocolate Chip Mini Muffins

38 calories, 1g fat, 6 carbs, 1g protein

This is undoubtedly the best mini-muffin recipe yet and, possibly my favorite recipe ever! They are extremely delicious, packed with chocolate chips and the whole-wheat flour makes them extra hearty. Try making a double batch (or mix and match different mini muffin flavors available on my page piecesinprogress.tumblr.com/minimuffin) and freezing them four or five at a time in Ziploc bags for perfect on-the-go snack packs. These would also make fantastic regular sized muffins; you would need around three to four mini muffins worth of batter for each regular sized one.

Ingredients

• 1 Tbsp Land O’ Lakes Light Butter
• 1/2 cup Truvia Baking Blend
• 1/4 cup Silk Light soymilk
• 1 egg white
• 1 tsp vanilla
• 3/4 cup whole wheat flour
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1/4 cup mini chocolate chips

Directions

1. Preheat oven to 350 F (177 C).
2. Cream together butter and Truvia until it makes a thick paste.
3. Add soymilk, egg white and vanilla and mix well.
4. Mix in all of the remaining ingredients.
5. Spray mini-muffin tin with nonstick spray. Scoop one heaping tablespoon of batter into each cup so that you make 22 mini muffins (I find it helps to divide the batter into sections first).
6. Bake 8-10 minutes until golden and enjoy!

Makes 22 mini muffins

Katie Mancino
Writer

15-Minute Meal: Tuna Mac & Cheese
309 calories, 5g fat,  46 carbs, 23g protein
Makes 4 servings

I made this classic in the Swartz kitchen for a few friends recently. We’re all short on time so it was great to be able to sit down together with a delicious dinner that was so easy to make. It’s a dish I love because it’s fast, easy and is completely made from things I always have around–Laughing Cow cheeses and canned tuna are always in my mini fridge! The cheese wedges aren’t just to save calories (although at 35 calories each they definitely do), they’re soft and creamy, making the sauce creamier and richer too.

Ingredients

• 1 Tbsp minced garlic
• 2 cans chunk white tuna
• 8 oz (4 servings) Ronzoni Smart Taste Penne
• 1 Tbsp Land O’ Lakes Light Butter
• 1 Tbsp flour
• 1 cup nonfat milk
• 4 Laughing Cow Garlic & Herb cheese wedges

Directions

1. Start pasta and make the sauce while it cooks.
2. In a separate pan over medium heat, cook garlic and tuna for 3 minutes with 1/4 cup water. Season with salt and pepper.
3. Remove tuna from pan. Using the same pan, melt the butter with the flour, cooking for 1 minute until it forms a thick paste (called a roux).
4. Add milk and cheese, then stir until it all melts and becomes a thick sauce (about 5 minutes).
5. Toss sauce, tuna and pasta together and enjoy!

 

Katie Mancino
Staff Writer 

15-Minute Meal: Pasta With Homemade Spicy Eggplant Tomato Sauce

This is quickly becoming one of my top five favorite dishes. It’s delicious, easy to make and uses stuff I always like to keep on hand. You can make it as spicy as you want based on how many pepper seeds you throw in. If you don’t have tomatoes around you can use canned diced tomato (1/2 cup canned= 1 fresh tomato). If you want more protein, add in a can of cannellini beans when you add the tomatoes.

Ingredients

• 8 oz (4 servings) Rozoni Smart Taste Pasta
• 1 cup chopped red onions
• 1 cup chopped green peppers (save about 1/2 the seeds)
• 4 cloves garlic, chopped
• 1 tsp. dried oregano
• 1 Tbsp. chopped fresh basil
• 4 vine ripe tomatoes
• 5 cups cubed eggplant (about 1 medium-sized eggplant)
• 1 Tbsp. olive oil

Directions

1. Put a pot on the stove to boil water for the pasta.
2. In a medium pan over medium-high heat, cook onions, peppers and 1 tsp. olive oil for two minutes.
3. Add tomatoes and 1 tsp. olive oil and cook for three minutes.
4. Add eggplant and last tsp. of olive oil, reduce heat to medium and let cook until the eggplant is soft (5-8 minutes).
5. While tomato sauce cooks, toss in pasta and drain when finished.
6. Top each serving of pasta with 1/4 of the tomato sauce.

Makes 4 servings
274 calories, 4g fat, 57 carbs, 8g protein

My website: piecesinprogress.tumblr.com

 

Katie Mancino

Staff Writer

Double Chocolate Mini Muffins!

38 calories, 1g fat, 9 carbs, 1g protein

These little muffins are a perfect healthy snack and will really satisfy that chocolate craving! They’re quick and easy to make in a total of 20 minutes and keep well in the freezer. I like to toss a few mini muffins in small Ziploc bags and freeze them so I always have healthy treats around. They’re excellent when warmed in the microwave, too!

Ingredients:
1 Tbsp Land O’ Lakes Light Butter
1 egg white
1/4 cup Vanilla Silk Light Soymilk
1 tsp vanilla extract
1/4 cup dark cocoa powder
3/4 cup whole wheat flour
1/2 cup Truvia Baking Blend
3/4 tsp baking powder
1/4 tsp salt
3 Tbsp mini chocolate chips

Directions
1. Preheat oven to 350 F (177 C) and spray mini muffin tin with nonstick spray.
2. Beat butter and sugar together until light and fluffy.
3. Add soymilk, egg white and vanilla.
4. Mix in everything else.
5. Add 2-3 teaspoons of batter to each mini muffin cup (about 3/4 of the way full).
6. Bake for 15 minutes.

Katie Mancino
Staff Writer

Oreo Cupcakes
109 calories, 19 carbs, 2g fat, 2g protein

Oreo cupcakes sound like the last thing that could be made in a healthy way, but it turns out that a lot of calories in Oreo cookies come from the cream filling (made mostly of shortening and sugar). By carefully scraping it off and not using it, you can quickly cut some out and still get the chocolatey, crunchy Oreo goodness in these fluffy, easy to make cupcakes! Try topping them with a dollop of fat free Reddi-wip and some crushed Oreo pieces.

Makes 15 cupcakes

Ingredients:
6 Tbsp Land O’Lakes Light Butter
1/4 cup packed brown sugar
1/2 cup Truvia Baking Blend
2 egg whites
1 cup Vanilla Silk Light Soymilk
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 1/2 cups all purpose flour
6 Oreos, filling scraped off & discarded, wafers crushed (use a ziplock bag)

Directions:
1. Preheat oven to 350 F (177 C); put 15 cupcake liners in cupcake tin.
2. Beat sugars and butter until color lightens (an electric mixer would be best, but hand mixing will work too).
3. Mix in soymilk, vanilla and egg whites.
4. Mix in flour, salt, baking soda and Oreo until a smooth batter forms.
5. Fill each muffin tin with about three generous tablespoons of batter (about 3/4 of the way full).
6. Bake 15 minutes until golden colored, let cool, put on toppings and enjoy!

Katie Mancino

Staff Writer

Chocolate Chip Brownies

These brownies are the perfect treat if you’re looking for something sweet and healthy. At only 64 calories these are completely guiltless, yet still rich and chocolaty thanks to the soymilk and chocolate chips. I sprinkled mini hearts on top of mine just before baking so they cooked right into the top layer! Try experimenting with other flavor extracts like peppermint, almond or even coconut to make different flavors.

Each: 64 calories, 2g fat, 13 carbs, 1g protein

Ingredients

• 1/2 cup Truvia for Baking
• 2 Tbsp Land O’ Lakes Light Butter
• 2 egg whites
• 2 Tbsp Silk Light Vanilla Soymilk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup cocoa powder
• 1/4 cup whole wheat flour
• 3 Tbsp mini chocolate chips

Directions: makes 12 brownies

1. Heat oven to 350 F and spray brownie pan with nonstick spray.
2. Beat butter and Truvia together.
3. Add egg whites, vanilla and soymilk.
4. Add remaining ingredients, mix until smooth.
5. Spread into an even layer in the pan, top with sprinkles (small ones work best).
6. Bake for 15-20 minutes until solid.
7. Let cool and slice into 12 brownies.

By Katie Mancino

Writer

 

Roasted Garlic Vegetable Alfredo

Many Italian dishes are made unhealthy (and delicious) by heavy creams and cheeses. This dish keeps the creaminess by using an egg yolk, but lightens it up by using fat-free milk in place of whole milk. The garlicky roasted vegetables add a ton of flavor to the sauce and the pasta to help make this a truly satisfying and easy dish.

 

Ingredients:

1 cup eggplant, cut into strips

1 1/2 cups zucchini, cut into spears (about 2 medium/small)

4 medium cloves garlic, minced

1/3 cup onion, sliced (about half a small one)

1/2 Tbsp light whipped butter (less than half the calories of regular butter)

1/2 cup fat-free milk

1/2 cup pasta water (This is really important because of the starchiness. Make sure you reserve it before draining pasta.)

4 oz dry pasta

2 Tbsp parmesan cheese

1 egg yolk

 

1. Heat oven to 400 F, spray pan with nonstick spray, chop veggies. Put on tray and spray again; top with salt, pepper and Italian spices
2. Cook pasta while veggies are baking; let them bake 15-20 minutes until mostly soft and browned
3. Melt butter over low heat, add water and milk. Bring up to medium-low heat; add salt, pepper, a dash of red pepper flakes and Italian spices
4. Whisk in egg yolk. Keep stirring for one minute so it cooks but doesn’t scramble.
5. Add pasta. Cook another minute, then add veggies, toss and cook one more minute
6. Garnish with parmesan and enjoy!

Makes 2 servings:

296 calories, 54 carbs, 6g fat, 14g protein

Writer: Katie Mancino

 

 

EXTRA CHEESY BAKED ZITI

Ingredients:

6 oz dry penne pasta

1 1/4 cup tomato garlic sauce

1 cup fat free ricotta cheese

1 cup reduced fat Italian Cheese Blend

1/2 medium eggplant, cubed

1 large zucchini, cubed

 

Directions:

1. Prepare pasta according to directions on package. You can also use the microwave (cover it with water and cook on high uncovered for 9-10 minutes). Cube vegetables.
2. Combine cooked pasta with tomato sauce, ricotta, 1/2 cup shredded cheese and the vegetables.
3. Load everything into a 9×9 baking pan and pack it down.
4. Cover the top with the remaining 1/2 cup of shredded cheese.
5. Bake at 375* for about 30 minutes until cheese begins to brown.

Makes 4 servings

310 calories, 46 carbs, 6g fat, 21g protein

“With 2 cups of cheese in just 4 servings this baked ziti dish comes out creamy and delicious. It’s loaded with chunks of eggplant and zucchini for a truly enormous portion size! Healthy food doesn’t mean sacrificing taste or flavor, it just means getting creative!”

 

 

Extra Hearty Minestrone

Ingredients:

1 white onion, chopped

1 red onion, chopped

1 cup carrots, cubed

1 cup celery, cubed

6 cloves garlic, chopped

4 small tomatoes, diced

1 medium potato, cut into small cubes

1 can red kidney beans

1 can white beans

1 small head escarole, chopped

2 medium zucchini, cut into 1/4 round slices

3 cups low sodium vegetable broth

2 cans diced tomatoes

1 package baby bella mushrooms

5 oz spaghetti, broken into 1 inch pieces

4 Tbsp parmesan cheese

1 tsp salt

1/2 tsp garlic powder

1 Tbsp oregano

 

Directions:

1. Cook onions, carrots, celery and garlic with 1 cup water for 5-8 minutes on medium heat until soft.

2. Add potato, tomato (fresh) and escarole; cook another 3-5 minutes, add another 1 cup water.

3. Add mushrooms, zucchini, beans, canned tomato and vegetable broth; cook 8-10 minutes.

4. Add about 6 cups of water and spices, cook another 10 minutes.

5. Add pasta, cook for 10 minutes then top off with more water.

6. Add parmesan, cook another 3-5 minutes, season to taste and enjoy!

Makes 9 servings (2.25 cups each)

201 calories, 43 carbs, 1g fat, 10g protein

“This is by far the best soup I’ve ever made! You can eat a full serving as part of a meal or have it as a half serving (pictured) as a snack! It takes about 1-1.5 hours but is honestly worth all the work and the recipe makes 9 full sized servings so your hard work WILL be rewarded! It’s super hearty & filling, with chunks of veggies like zucchini, carrots, mushrooms, celery, onion, tomato, there’s even a bit of potato in there!”

By Emily Fry

Staff Writer

 

Ice Cream Dessert

Now that spring has finally arrived in Lewisburg, you’re probably craving a cool treat. This is an easy dessert that has a lot of simple variations since you can mix and match the pudding and the ice cream flavors. My personal favorite is banana cream pudding and vanilla ice cream, but be creative. Happy baking!

 

Ingredients:

2 stacks Ritz crackers, crushed

1 stick margarine, melted

1/2 gallon ice cream

1/2 cup milk

2 boxes instant pudding

 

1. Mix Ritz and margarine, and reserve 1/4 cup for topping.

2. Press into 9 X 13 pan.

3. Mix together milk, pudding and ice cream beating for five minutes at medium speed.

4. Pour over crust.

5. Sprinkle with reserved crumbs.

6. Freeze.

7. Thaw 30 minutes before serving.