eggs

Frosted Cake

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Frosted Cake
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 325 °F.
  2. Prepare the pan: Grease with a small amount of cooking oil, or use nonstick cooking spray, a 10-inch round pan (at least 2½ inches deep). Powder pan with flour. Tap out excess flour.
  3. In a mixing bowl, sift together the cake flour and baking powder.
  4. In a separate bowl, beat together the margarine and sugar until soft and creamy.
  5. Beat in eggs, vanilla, and orange peel.
  6. Gradually add the flour mixture alternating with the milk, beginning and ending with flour.
  7. Pour the mixture into the pan. Bake for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cake cool for 5 to 10 minutes before removing from the pan. Let cool completely before icing.
  8. To prepare icing: Cream together cream cheese and milk until smooth. Add cocoa powder. Blend well.
  9. Slowly add confectioners’ sugar and mix until icing is smooth. Mix in vanilla.
  10. Smooth icing over top and sides of cooled cake.
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Moo Moo’s Baked Meatballs

Moo Moo’s Baked Meatballs

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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Moo Moo’s Baked Meatballs
Instructions
  1. Beat the eggs slightly and mix in the rest of the ingredients, except for the flour.
  2. Shape into meatballs, roll each one in the flour and place on a sided sheet pan.
  3. Preheat the oven to 400 degrees while you prepare the sauce.
Sauce:
  1. Mix all ingredients together and spoon over each meatball.
  2. Bake for 35-40 minutes in 400 degree oven. Serve over buttered egg noodles.
Recipe Notes

http://lizthechef.com/2010/08/09/moo-moos-baked-meatballs/

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Roasted Pepper Frittata

Roasted Pepper Frittata

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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Roasted Pepper Frittata
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Servings
People
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 425.
  2. Bake for 25 minutes, tossing vegetables once after 15 minutes. Remove pan from oven and lower oven temperature to 350 degrees.
  3. Place the skillet in the oven and cook for 25 minutes, until center of the frittata has set and top is golden brown.
  4. Place the peppers and onions on a sheet pan. Drizzle with the olive oil, reserving one tablespoon for later. Toss with salt and pepper.
  5. Sprinkle with Fontina cheese and bake another 3 minutes.
  6. In a 10 inch ovenproof skillet, heat the remaining olive oil over medium heat. Add the roasted vegetables to the skillet. Pour the egg mixture over the vegetables and cook for 2 minutes without stirring.
  7. Using a large bowls, whisk eggs, milk, and Parmesan.
  8. Cut into wedges and serve.
Recipe Notes

http://lizthechef.com/2013/03/08/roasted-pepper-frittata/

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Tuna Salad

Tuna Salad

By

    Stephanie Kinturi
Print Recipe
Tuna Salad
Cuisine Seafood
Servings
people
Ingredients
Cuisine Seafood
Servings
people
Ingredients
Instructions
  1. Place hardboiled eggs into a medium size bowl and mash with a potato masher  until texture is crumbly.
  2. Add diced celery and dill relish.
  3. Drain water out of tuna making sure to squeeze out as much as possible. Empty  into bowl with other ingredients. Break up the tuna into small pieces with a fork.
  4. Add remaining ingredients and stir well.
Recipe Notes

Serving suggestion:  Serve inside a whole wheat pita, tortilla or on top of a whole wheat
English muffin and melt cheddar cheese over for a great tuna melt.

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Provencal Salad

Provencal Salad

By
Stephanie Kinturi 

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Provencal Salad
Servings
Ingredients
Salad
Dressing
Servings
Ingredients
Salad
Dressing
Instructions
  1. For a unique presentation, arrange the salad ingredients on a rectangular platter. For example, lettuce in the middle, eggs and radishes on one side and cucumber  and proscuitto on the other side
  2. Sprinkle the eggs with black pepper, and radishes with salt (this brings out the  flavor)
  3. Combine mustard, vinegar and garlic in a small bowl. Add oil slowly while  stirring vigorously with a wire whisk. Drizzle over the salad and serve  immediately
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Crab Cakes

Crab Cakes

By
Stephanie Kinturi

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Crab Cakes
Cuisine Seafood
Servings
Ingredients
Cuisine Seafood
Servings
Ingredients
Instructions
  1. Heat 3 Tbsps of the oil over high heat. Sauté onions, bell peppers, salt and fresh  ground black pepper for about a minute.
  2. Add green onions, garlic, water chestnuts, Cajun seasoning and cook for another  minute. Remove and put in a bowl. Cool mixture for a few minutes.
  3. Stir in 2 eggs, Dijon mustard, 1/4 cup of bread crumbs and Parmesan cheese.  Then add crab meat.
  4. Gently mix the mixture and form into crab cakes. First dip both sides in flour, then in egg wash (egg and 1/4 cup water whisked together).
  5. Coat in bread crumbs and fry approx 2 minutes on each side over medium heat.
  6. Serve topped with black bean and corn salsa.
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Zucchini ­Carrot Bread

Zucchini ­Carrot Bread

By
Stephanie Kinturi

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Zucchini ­Carrot Bread
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Preheat oven to 365 degrees F. Grease and flour an 8x3” loaf pan. Set aside.
  2. In a medium bowl, combine the eggs, oil and brown sugar. Mix well with a wire  whisk.
  3. Sift the dry ingredients into a large bowl.
  4. Gently stir the wet ingredients into the dry ingredients. Fold in the carrots, zucchini, raisins, and pineapple to the mixture. Stir until combined.
  5. Pour the batter into the loaf pan and bake for approximately 50­60 minutes or until a toothpick inserted near the center comes out clean.
  6. Remove from the oven to cool on a wire rack. Cool for 5 minutes, the remove  from pan and return to rack until completely cooled.
  7. Slice and serve with a drizzle of honey and a sprinkle of powdered sugar.
Recipe Notes

Honey, powdered sugar, optional for garnish

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Whole Wheat Pumpkin Waffles

Whole Wheat Pumpkin Waffles

By
Stephanie Kinturi 

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Whole Wheat Pumpkin Waffles
Servings
Ingredients
Servings
Ingredients
Instructions
  1. First combine the wet ingredients by hand
  2. Sift together the flour, soda, baking powder, pumpkin pie spice and salt. Add to  wet ingredients and stir to combine being sure not to overmix
  3. Fold in the walnuts. Cook in waffle iron. Serve with maple syrup.
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Whole Grain French Toast with Cinnamon Honey Butter 

Whole Grain French Toast with Cinnamon Honey Butter 

By Stephanie Kinturi 

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Whole Grain French Toast with Cinnamon Honey Butter 
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Beat eggs with milk in a shallow bowl.
  2. Coat bread with egg mixture until coated but not soggy.
  3. Spray skillet or griddle with non­stick cooking spray.
  4. Grill French toast until golden brown on both sides.
  5. Remove from heat and top with cinnamon honey butter mixture or sugar free fruit  spread, peanut butter, sprinkled powdered sugar etc.
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Crepes a la orange

Crepes a la orange

By
Stephanie Kinturi 

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Crepes a la orange
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Measure all ingredients into a blender. Blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover batter and chill for 1 hour.
  2. Heat an 8 inch nonstick crepe pan or skillet over medium heat. Pour just under ¼ cup of the batter into the pan and tilt the pan in all directions so that the batter coats it evenly. Cook about 1 minutes or until the crepe can be shaken loose from  the pan and is lightly browned. Flip and cook on the other side for 30 seconds or until center is set.
  3. Place crepes on wax paper and cool completely.
  4. Fill crepes with fat free cottage cheese and roll into tubes. Top with marmalade. Serve immediately.
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