Honey muesli balls

nutrition:

Energy: 106 Calories .
Fat total: 3.3g.
Protein: 1.7g.
Cholesterol: 4mg.
Sodium: 27mg.
Fibre: 2.1g.

INGREDIENTS:

• 2 1/2 cups nut-free toasted muesli.
• 1 cup pitted prunes.
• 1/4 cup honey.
• 1/4 teaspoon mixed spice.
• 50g butter, melted, cooled.

DIRECTIONS:

- Process 2 cups muesli, prunes, honey, mixed spice and butter in a food processor until well combined.

- Place remaining muesli on a plate. Using 1 level tablespoon of prune mixture at a time, roll into a ball, then roll in remaining muesli to coat. Place on a baking tray lined with baking paper. Refrigerate for 30 minutes or until firm.

- Store muesli balls in an airtight container in the fridge.

Museli balls can be stored in an airtight container in the fridge for up to 4 days. Drizzle with a little melted chocolate for a special treat. 

SOURCE: www.taste.com.au

Orange Cranberry Muffins

Prep Time: 15 minutes
Total Time: 40 minutesMakes:  12 servings
Serving Size: 1 muffin
Nutrition Information (per serving): Calories 175, Carbs 31g, Fiber 1g, Protein 2g, Total Fat 5g, Saturated Fat 0g.

INGREDIENTS:

• 1 navel orange, cut into eighths 
• 1/2 cup orange juice
• 1 large egg
• 1/4 cup vegetable oil
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup dried cranberries, chopped

DIRECTIONS:

- Preheat the oven to 375°F. Coat a standard-size 12-cup muffin tin with cooking spray.
- Put the orange wedges, orange juice, egg and oil into a blender and blend until smooth.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt; whisk to incorporate. Make a well in the center of the dry ingredients; pour the orange mixture into it and stir to make a thick batter. Stir in the cranberries.
- Divide the mixture among the muffin tins, filling the tins about 3/4 full, and bake until the muffins are golden and push back when gently pressed, 20 to 25 minutes. Let cool on a rack and enjoy warm or toasted.

SOURCE: www.parenting.com

Zucchini Slice

INGREDIENTS:

• 500g sebago potatoes, peeled, cut into 2.5cm pieces.
• 1⁄2 cup extra virgin olive oil.
• 100g Primo Hungarian Salami, chopped.
• 2 garlic cloves, crushed.
• 2 red capsicum, cut into 2cm pieces.
• 3 zucchini, grated.
• 1⁄2 cup frozen peas.
• 3 green onions, chopped.
• 1⁄3 cup roughly chopped fresh flat-leaf parsley.
• 2 cups grated tasty cheese.
• 1⁄3 cup grated parmesan.
• 1 1/2 cups self-raising flour.
• 8 eggs and 1/2 cup milk.

DIRECTIONS:

- Preheat oven to 180°C/160°C fan-forced. Grease a 5.5cm-deep, 20cm x 26cm (base), 25.5cm x 32cm (top) enamel roasting pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
- Place potato in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 2 minutes. Set aside to cool.- Meanwhile, heat 2 teaspoons oil in a large frying pan over medium-high heat. Add salami. Cook, stirring, for 5 minutes or until browned. Add garlic. Cook for 1 minute or until fragrant. Set aside to cool.- Place cooled potato and salami in a large bowl. Add capsicum, zucchini, peas, onion, parsley, 11⁄2 cups tasty cheese, parmesan and flour. Mix well to combine.- Whisk eggs, remaining oil and milk together in a bowl. Add to vegetable mixture. Mix well to combine. Season with salt and pepper. Pour mixture into prepared pan, spreading to level. Sprinkle with remaining tasty cheese. Bake for 40 minutes or until top is golden and mixture is firm to touch. Stand for 15 minutes. Serve warm or cold.


SOURCE: www.taste.com.au

Baked Sweet Potato Fries

Prep Time: 10 minutes
Total Time: 35 minutes
Makes: 6 Servings
Serving size: 4 or 5 wedges

Nutrition Information (per serving): Calories 171, Carbs 30g, Fiber 5g, Protein 2g, Total Fat 5g, Saturated Fat 1g.

INGREDIENTS:

• 2 pounds sweet potatoes (about 4 small)
• 2 tablespoons olive oil
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons kosher salt

directions:

- Preheat the oven to 425°F. Cut each sweet potato in half lengthwise, and place it flat side down on a cutting board. Cut the potato halves into 1 inch wide wedges.
- In a small bowl, combine the oil, chili powder and 1 teaspoon of the salt. Place the potatoes on a roasting pan and brush with the oil mixture. Lay the potatoes flesh side down on the pan and put the pan in the oven.
- Cook until potatoes, turning once, until soft, 20 to 25 minutes. Remove the pan from the oven and season with remaining1/2 teaspoon salt. Let the wedges cool for a bit, and serve warm.

- For dunking, ketchup always works (at 15 calories per tablespoon) or try a squeeze of fresh lime juice for a British chips-and-vinegar effect.

SOURCE: www.parenting.com

GUMMY FRUIT SNACKS

INGREDIENTS:

• 1 cup mixed berries
• 1/4 cup water
• 1/2 cup applesauce
• 1/2 cup fruit juice (apple, cranberry, blueberry, whatever)
• 2 envelopes gelatin (1 envelope = 2 1/2 tsp)

DIRECTIONS:

In a small saucepan over medium heat, combine the berries and water. Bring to a boil and cook until berries are soft, about 5 minutes. Transfer to a blender or use an immersion blender to puree berries until smooth. Return to pot. Add applesauce and return to a boil, then remove from heat, cover and set aside.

In a large bowl, sprinkle gelatin over fruit juice and let stand one minute. Add hot fruit mixture and stir until gelatin completely dissolves, 3 to 5 minutes.

Pour into glass or ceramic baking dish (or into molds, if you want to go that route). Refrigerate until firm, about 3 hours. Cut into blocks or shapes.

SOURCE: www.alldayidreamaboutfood.com