Low-Fat Vegetable Frittata

Nonstick vegetable cooking spray
1 medium onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium zucchini (about 8 ozs), diced
1 tsp sugar
3/4 tsp salt
1/4 tsp coarsely ground black pepper
1/4 cup water
4 tbps finely chopped fresh basil
6 large egg whites
2 large eggs
2 oz (1/2 cup) feta cheese, crumbled

Preheat oven to 375 deg F. Spray nonstick 12-inch skillet with
cooking spray.  Add onion; cook over medium-high heat until golden.
Add peppers and next 4 ingredients; cook, stirring frequently, until
tender-crisp.

Stir in 1/4 cup water; heat to boiling. Reduce heat to low; cover
and simmer 10 minutes, or until tender.

Remove from heat; stir in 3 tablespoons basil.  In medium bowl, with wire whisk or fork, beat egg whites, eggs, 1/4 cup feta and remaining 1 tablespoon basil.

Spray 10-inch oven-safe skillet with cooking spray; add egg mixture
and cook over medium-high heat 1 to 2 minutes, until it begins to
set.
Remove from heat.

With slotted spoon, spoon vegetable mixture over egg mixture;
sprinkle with remaining feta.

Bake 10 minutes, or until set. If desired, broil 1 to 2 minutes to
brown top of frittata. Serve hot or at room temperature.

Serves 4
140 Calories;12g Protein;10g Carbs;6g Fat;119mg Chol;675mg Sodium

Recipes – Pumpkin Spice Bars

1 box of Spice cake mix
1 (15 oz.) can of Libby’s 100% pure pumpkin
1 t. Cinnamon
1/2 t Ginger
1 t. Pumpkin Pie spice

Spray a 9 X 13 in. baking dish with Canola spray Using a hand mixer mix all the ingredients until all lumps are removed. Batter will be very thick. Pour into baking dish and spread evenly.
Bake according to directions on cake mix package.  Servings 12
WWPoints: 1 per serving

Hot Fudge Sauce

1 package semi sweet chocolate chips

2 tbs butter

1 can condensed milk

2 tbs water

1 tsp vanilla extract

In a heavy saucepan, over medium heat, melt chips and margarine with
milk, water and vanilla.  Cook and stir constantly until thickened,
about 5 min.  Serve warm over ice cream.  Refrigerate leftovers.

Hush Puppies

Ingredients
1 cup cornmeal
1/4 cup all-purpose flour
2 teaspoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 cup buttermilk or sour milk (see tip, page 000)
1/4 cup sliced green onions (2)
Shortening or cooking oil for deep-fat frying

Directions
1. In a medium bowl stir together cornmeal, flour, sugar, baking powder,
baking soda, and salt. Make a well in center of flour mixture; set
aside.

2. In another bowl combine egg, buttermilk, and green onions. Add egg
mixture all at once to flour mixture. Stir just until moistened (batter
should be lumpy).

3. Drop batter by tablespoons into deep, hot fat (375 degrees F). Fry
about 3 minutes or until golden, turning once. Drain on paper towels.
Serve warm. Makes 14 to 18 hush puppies

Paula Deen’s Thanksgiving Southern Cornbread Stuffing
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes

Yield: 6 to 8 servings

Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
2 cups celery, chopped
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten   Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside.
In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour Sauteed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil   Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool. To serve, cut into desired squares and serve with butter. Yield: 6 to 8 servings

Carnival of the Recipes #151 – Special Diet Edition

The 151st edition of the Carnival of the Recipes is up for your dining pleasure. This week, participants were asked to submit recipes for special diets.

Next week’s edition will be hosted by Slow Cooker Recipes with a theme to sweat over: It’s Too Hot to Cook (Crockpot and slow cooker recipes). Recipes can be submitted through Blog Carnival.

To learn more about future recipes carnivals visit here.

A sampling of recipes includes:Diabetic Recipes provides a snack with Diabetic Chocolate Chip Cookies.

Pancake Recipes starts the day with Low-Carb Pancakes. No wheat flour.

Low-Fat Chicken with Artichokes and Diabetic, Low-Fat Armenian Chicken.

Famous Recipes cooks up Low-Fat Roasted Cauliflower

Slow Cooker Recipes provides a low-fat recipe for Mushroom Stroganoff Crockpot

Christmas Recipes gifts us with Christmas No-Fat White Sangria Punch.

Roasted Corn And Green Chile Soup. 

Our Carnival hostess, Shawn Lea at Everything and Nothing, offers Mexican Squash Casserole, a recipe to keep handy when your zucchini produces prodigiously.

April Fools Carnival of the Recipes

The April Fools Carnival of the Recipes comes with a special surprise. The carnival is hosted at Blog of the Day Awards located at April Fools Day Carnival of the Recipes

Every participant in this week’s Carnival of the Recipes is hereby awarded the Blog of the Day Award for April 1, 2007. To get the Award Code you can visit the Award Code Page

Blog of the Day Awards is a feature of Famous Quotes and presents daily awards for the best blogs submitted by visitors.

Some featured Recipes include: Crock Pot Chicken Wild Rice Soup posted at Chicken Recipes Heavenly Hots posted at Pancake Recipes Buffalo Chicken Wings posted at Chicken Recipes Slow Cooker Barbecued Turkey Sandwich posted at Slow Cooker Recipes. Tailgate Potato Salad posted at Famous Recipes Fruit and Nut Easter Eggs Huckleberry Merlot Sauce posted at Diabetic Recipes Basic Fried Chicken Recipe posted at Famous Recipes

Next Week’s Carnival will be hosted at Diabetic Recipes and will have a theme of both Diabetic Recipes and Easter Recipes

Hearts-Full-of-Love Pre-Valentine’s Day Carnival of the Recipes

The Valentine’s Day Carnival of the Recipes is up at Morning Coffee

This week for your gustatory pleasure we have a bevy of treats guaranteed to make your heart go pitter pat, whether you to cook, or to eat, or both! Sweets for Your Sweetie (or your own Sweet Tooth)

Slow Cooker Recipes will be hosting in a couple of weeks so get out your crock pot or slow cooker and get something spectacular cooked up for the Slow Cooker and Crockpot Carnival of the Recipes.

BOTDA

The 100th Edition of the Carnival of the Recipes
is up at Trub. The sediment of life.

Includes Mango Salsa, Chicken recipes, fish burritos cucumber salad, rice pudding and plenty more.

Food and Cooking Blog wins publishing prize

By way of Gautam Ghosh on Management at Food for your wallet? we get this account of a food and cooking blog author successful at getting published.

An amateur chef’s account of her attempt to cook celebrated U.S. chef Julia Child’s recipes took home the first literary garland devoted to books based on blogs.

Julie Powell, a 32-year-old Texas-raised New Yorker, beat 89 other contenders on Monday for the first Blooker Prize and won $2,000 from the award’s sponsor, Lulu, a U.S.-based digital do-it-yourself publishing house.

Powell’s “Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen” chronicled her odyssey trying to cook every recipe in Child’s classic “Mastering the Art of French Cooking.”

Chef wins first books-from-blogs prize