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Walnut Raisin Muffins

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Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon of salt
  • 4 Tablespoons sugar
  • 1 egg, beaten
  • 1/3 cup applesauce
  • 1 1/4 cups low-fat milk
  • 3/4 cup chopped walnuts
  • 3/4 cup raisins
  • Nonstick spray or muffin tin papers

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 400°F.
  3. Coat 12 muffin pan cups with nonstick spray or line with muffin papers.
  4. Combine flour, baking powder, and salt.
  5. In a separate bowl, blend together egg, sugar, applesauce and milk.
  6. Add egg mixture to dry ingredients. Fold in nuts and raisins.
  7. Stir until dry ingredients are moistened. Mixture should be lumpy.
  8. Fill each muffin tin 2/3 full.
  9. Bake at 400°F for 20-25 minutes.

Makes 12 muffins

 
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Sweet Potato Carrot Muffins

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sweet potato carrot muffins on blue plate on white background. Coffee mug in the background.

Ingredients

  • 1 1/3 cup CNP Master Mix or (1 1/3 cup flour)
  • ½ cup rolled oats
  • 3/4 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1/2 cup brown sugar
  • 1 cup pureed sweet potato
  • 1 cup pureed canned carrots
  • 2 eggs
  • Nonstick spray or muffin tin papers

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 375°F.
  3. Coat 12 muffin pan cups with nonstick spray or line with muffin papers.
  4. In a medium bowl, combine CNP Master Mix, rolled oats, baking soda, spices, and salt.
  5. In a separate bowl, combine brown sugar, sweet potatoes, carrots, and eggs. Stir into dry mixture.
  6. Fill each muffin tin 2/3 full. Bake at 375°F for 20-25 minutes.

Makes 12 muffins | 24 mini muffins

 
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Fast Fish Tacos

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Ingredients

  • 1/2 cup low-fat plain yogurt or sour cream
  • 1/4 cup light mayonnaise
  • 1/2 cup cilantro (chopped)
  • 1 Tablespoon taco seasoning (Divided into 3 teaspoons)
  • 1 pound frozen fish nuggets or sticks
  • 1 Tablespoon canola oil
  • 2 Tablespoons lemon juice
  • 12 corn tortillas
  • 2 cups cabbage (shredded)
  • 1 cup tomatoes (diced)
  • Lime wedges (optional)

Directions

  1. Wash hands with warm, soapy water.
  2. Combine yogurt, mayonnaise, cilantro, and 2 teaspoons of taco seasoning in a small bowl. Set in the refrigerator.
  3. Mix oil, lemon juice, and 1 teaspoon of taco seasoning in another bowl. Drizzle over fish nuggets and bake according to package instructions.
  4. Warm tortillas for 20-30 seconds in the microwave, if desired.
  5. Fill tortillas with fish nuggets. Top with cabbage, tomatoes, a squeeze of lime, and yogurt sauce from refrigerator.

Makes 12 tacos

 
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Chicken Spaghetti

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Ingredients

  • 1 pound chicken breast, cooked and shredded
  • 3 cups or 1 jar of canned spaghetti sauce
  • 3 cups spaghetti pasta
  • Pepper or red pepper flakes (optional)
  • Parmesan cheese (optional)

Directions

  1. Wash hands with warm, soapy water.
  2. Cook spaghetti following package directions. Drain.
  3. In a saucepan or electric skillet, heat chicken in sauce.
  4. Heat through and serve over hot spaghetti noodles. Serve topped with pepper, red pepper flakes, or Parmesan cheese, if desired.

Makes 6 servings

 
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Green Bean & Walnut Casserole

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Ingredients

Filling

  • 2 Tablespoons butter or margarine
  • 4 ounces mushrooms, minced (optional)
  • 1 cup onion, minced
  • 1 can cream of mushroom soup
  • ½ cup low fat milk
  • 1 teaspoon soy sauce
  • Salt and pepper to taste
  • 2 cans green beans, drained
  • Nonstick spray

Topping

  • 2/3 cup breadcrumbs or crushed cereal
  • 2/3 cup chopped walnuts
  • 2 Tablespoons butter or margarine, melted
  • ½ cup minced onion

Directions

  1. Wash hands with warm, soapy water
    Preheat oven to 350°F. Spray an 9×13-inch baking pan with nonstick spray and set aside.
  2. Melt butter or margarine in a medium saucepan over medium heat. Add mushrooms and onion. Cook, stirring frequently, for about 5 minutes.
  3. Add in cream of mushroom soup, soy sauce, and low-fat milk. Season with salt and pepper. Mix to combine. Turn off heat.
  4. Add canned green beans and sauce to baking pan; toss or stir to coat with mixture.
  5. In a bowl, stir together all topping ingredients and sprinkle on top of green bean mixture.
  6. Bake for 20 minutes or until topping is golden brown.

Makes 12 servings

 

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Shrimp Fried Rice

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Ingredients

  • 3 – 4 green onions, sliced
  • 2 Tablespoons canola oil
  • 2 eggs, beaten
  • 1 ½ cups pre-cooked shrimp, (if using frozen, thaw)
  • 3 cups cooked brown rice
  • 2 Tablespoons low-sodium soy sauce

Directions

  1. Wash hands with warm, soapy water.
  2. If rice is not cooked, follow directions on package and cook it first.
  3. In a skillet or electric skillet, cook green onions in oil until tender. Add egg and cook to a scrambled egg consistency.
  4. Increase heat to high. Add rice, shrimp, and soy sauce. Stir constantly until rice is heated through.

Variation
Add Veggies- In step 4, add 1 ½ cups of canned vegetables or a 10-ounce bag of frozen vegetables.

Makes 6 servings

Notes

  • This recipe is a great way to use leftover rice.
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