Combine all ingrediants in a 2-quart casserole.
Bake, uncovered, in 325 degree oven for 1 1/2 hours.
*this recipe is from “The Mormon Diet Cookbook”
On low speed of mixer, cream together Fat-Free Bean Butter Substitute and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix.
Sift together dry ingredients into a separate bowl and gradually add to sugar mixture alternately with milk.
Mix in frozen berries by hand. (keep berries frozen until you are ready to mix them in.)
Grease a 12 muffin pan with Fat Free PAM and grease the top surface of the pan, too, for easier clean-up. Pile batter high in each muffin cup. Sprinkle sugar over tops. (if using cupcake papers, I pray the papers with Fat Free PAM as well. Since there is not oil or butter in the recipe they will stick otherwise.)
Bake at 375°F oven for 30 minutes. Cool in pan for 30 minutes.
These are so good! I got this idea originally from “The Mormon Diet Cookbook.” Then my dad made something similar for a family dinner, and so has my sister. I have added my own little twist.
3/4 cup water
2 egg whites, lightly beaten
2 teaspoons vanilla extract
3 cups all-purpose flour (I mix half white and half wheat)
6 tablespoons sugar
1/4 cup applesauce
1 teaspoon No-Salt Salt
2 tablespoons dry milk
1 1/2 teaspoons yeast
***Filling***
1/4 cup Smart Squeeze
1/3 cup brown sugar, mixed with 1 teaspoon cinnamon
Add ingredients according to manufacturer's suggested order and set on dough cycle. Turn onto lightly floured board. Roll out to a rectangle about 10 X 18 inches. Brush with Smart Squeeze; sprinkle with cinnamon-sugar mixture. Starting at long end, carefully roll up; pinch seams together. Measure and cut 1-inch slices. Place cut side up on a buttered baking sheet. Cover with a slightly dampened towel and let rise in a warm place for about 45 minutes to 1 hour. Bake at 375° for 15 minutes, or until browned.
1 c. onion, chopped
1 c. celery, chopped
1/2 green pepper, chopped
1/2 c. water
1 can (10 oz.) stewed tomatoes
1 1/4 tsp. sugar
1/2 tsp. No Salt Salt (optional)
1/4 tsp. pepper
1/8 tsp. ground cloves (optional)
1 bay leaf
4 c. cooked green beans, or canned (drained)
1 c. whole wheat bread crumbs
Sauté onion, celery, and green pepper in water until tender, 5 minutes.
Add remaining ingredients and place in a 2-quart casserole.
Sprinkle with bread crumbs. Bake, uncovered at 350 degrees for about 30 minutes.
Remove bay leaf.
*this recipe is from the Mormon Diet Cookbook. When I made this for dinner today for the first time, I was using what I happened to have. I used canned green chili's instead of the green pepper. I did not add ground cloves or the bay leaf. It also seemed to be to watery, so if it seems to watery before you bake it, I would drain it first.
My husband really likes this fat free cheese. A few years ago when we first tried it I liked it but was not sold. We have recently started buying it again and I am liking it much more this time.
It is really good on chili, taco soup, baked potatoes, and other things that you put shredded cheese on right before serving, however for things like pizza, that you would bake after putting the cheese on, it doesn’t melt well, and is more stiff.
But like all the other things I have blogged about, my husband likes it either way, so you have to try it yourself.
1/4 c. water
1 small onion, chopped
3 cans stewed tomatoes (or 3 cans tomato sauce for thicker soup)
3 cans (4 oz) chopped green chili’s
1 tsp. No Salt Salt (optional)
1 tsp. pepper
6 c. mixed beans, cooked
2 cups frozen corn
1 pkg. (6 TBS.) taco seasoning
1 1/2 c. water
In a large soup kettle saute onion in water until tender.
Add all ingredients, bring to boil.
Reduce heat and simmer for 30 minutes.
About 6-8 servings
*this recipe is from The Mormon Diet Cookbook with a few modifications. It is probably mine and Tyler’s favorite meal. We eat it with Baked Tortilla chips and Fat Free Kraft Shredded Cheese.
Someone told me once that you could used mashed beans as a butter substitute. So far I think this is the best and cheapest butter substitute I have tried.
I always use white beans (Great Northern) because of the color—dark beans may change your expected color outcome.
All you do is cook the beans until they are soft. Boiling them on medium heat for about an hour does the trick. Just be sure to check them often to make sure they do not burn.
I use a hand mixer to mash them and add water till they reach the consistency of a spreadable butter.
Beans will get moldy after a couple weeks, so don’t cook to many at a time.
I have heard that real butter is better for you than margarine because it is all natural. I am not sure if this is “more healthy” that either of the two. But it is a Fat-Free substitute. It is not meant for baking. I have had luck in a couple recipes, but mostly not. I like it on baked potatoes and I use it in Macaroni and Cheese. Really, it’s one of those things that you have to try for yourself and decide what you like.
This is a sodium-free salt substitute that we use in all of our baking.
I personally do not like it on popcorn or watermelon, or other things that just need that salty flavor. My husband likes it though, so it is a personal choice.
2 cups wheat flour
3/4 cup Hershey’s Cocoa
1 teaspoon baking soda
1/2 teaspoon No-Salt Salt
1 cup fat-free-bean butter substitute
1/4 cup Smart Squeeze
1 1/2 cups sugar
4 egg whites
2 teaspoons vanilla extract
1/2 package Reese’s Peanut Butter Chips
1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.
2. Beat fat-free-bean butter substitute, Smart Squeeze and sugar in large bowl with mixer. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto cookie sheet sprayed with Fat Free PAM.
3. Bake 8 to 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.
Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.
*this recipe is originally from the back of the Reese’s Peanut Butter Chip’s bag
Changes we made to make these cookies more healthy:
I am usually not a fan of “healthy” cookies, because when you want a cookie, you want a cookie, but I really like these cookies. They are healthier and they satisfy that craving.
I generally use mixed beans for every recipe that calls for beans. Even if it calls for only pinto or only kidney, we use mixed beans. These ratios do not need to be exact and we don’t always use the same ones. We always use the following three:
2 scoops – Large Lima Beans
2 scoops – Kidney Beans
2 scoops – Pinto Beans
Of the following we usually pick two:
1 scoop – Baby Lima Beans
1 scoop – Great Northern American
1 scoop – Black Beans (these are not my favorite because of the color)
1 scoop – Black-eyed Peas
To cook the beans needed for the recipe figure that the beans will at least double (almost triple) as they cook. So if the recipe calls for 6 cups of beans you only need to cook about 2 1/2 cups.
Boil the beans for about an hour on medium heat, until tender. Until you get used to how much water you need for your pot check them often to make sure they do not burn. (trust me, burnt bean smell it not good.) I would set a timer to check every 20 minutes and add water to the pot as needed.
After cooking you can drain the water and store in the fridge until needed or use right away. (I’m not sure how long they last in the fridge.)
We like to start them boiling first thing in the morning and let them boil while we shower and get ready. (whether or not I am cooking with beans that day, my husband likes to eat beans most every night—so this is a daily routine.)
