Apple Oat Bran Muffins with Flaxseed

I think that people are often scared about eating healthy muffins, but these taste great! They stayed nice and moist and are just the right sweetness. Not only do they taste good, but they are low fat and a great source of fiber. 


1/2 c oat bran
1 c whole-wheat flour
1/4 c ground flaxseed
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp nutmeg
1 egg, beaten
4 Tbsp canola oil 
1/3 c applesauce 
1 shredded apple (this can be done with a cheese grater or in a food processor)
1/4 c sugar 
1/2 tsp salt

Preheat oven to 350°F. 
Whisk together bran, flour, flaxseed, baking soda, baking powder, cinnamon, and nutmeg in a large bowl. 
In a separate bowl, whisk together egg and oil until smooth. Stir in applesauce, shredded apple, and sugar and. Combine mixtures and stir until just combined.
Spoon batter into paper-lined muffin cups. Bake for 22 to 25 minutes or until tops spring back when lightly touched. Cool the muffins on a wire rack.

Greek Yogurt Parfaits

These are super easy and really yummy! The parfait is also good with granola on the top. I like the Bear Naked brand granola. Makes one serving.


1 container vanilla Greek Yogurt
1/4 cup frozen blueberries, slightly thawed
1/4 cup frozen raspberries, slightly thawed


Place blueberries on bottom of container. Layer with 1/2 of the yogurt. Layer with raspberries. Layer with the rest of the yogurt. Garnish with more berries, if desired.

Spaghetti and Meatballs

I made this for date night in with my boyfriend and we both loved it! I got the meatball recipe from Anne Burell and the marinara sauce is one that I made with a friend. The sauce is great for any Italian dish and is also vegetarian! Caution: This makes a lot. I froze half of it for later.


Meatballs
Olive Oil

1 large onion, thinly diced                                                  
Salt
3 teaspoons minced garlic (about 2-3 cloves)
Pinch red pepper flakes
3/4 lb ground sirloin
3/4 lb Italian sausage
2 large eggs
1 cup grated Parmesan cheese
1/4 cup chopped fresh Italian parsley leaves
1 cup Italian breadcrumbs
1/2 cup water
Sprinkle of Italian seasoning


Coat a large saute pan with olive oil, add the onions and bring to medium-high heat. Season the onions generously with salt and cook for about 5-7 minutes. The onions should be very soft and have no color. Add the garlic and red pepper flakes and saute for another 1-2 minutes. Turn off heat and allow to cool.


In a large bowl combine meats, eggs, cheese, parsley and bread crumbs. Squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and squish again. The mixture should be pretty watery. 


Preheat the oven to 350 degrees.


Shape the meat into desired size. Mine were about golf ball size. Coat a large saute pan with olive oil and bring to medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them for about 15 minutes or until cooked all the way through. If using right away, add them to your marinara sauce. Serve with pasta.


Sarah and Elaine's Marinara Sauce
1 jar Classico Spicy Tomato and Basil marinara sauce
~20 fresh basil leaves
1/4 cup + 2 Tbsp. Olive Oil
1/2 large onion, chopped
1 can Italian diced tomatoes, undrained
1 cup white wine
2 Tbsp. minced garlic
1 Tbsp. Italian seasoning
1 tsp oregano leaves
Salt and Pepper, to taste


In a large sauce pan, saute onions in 2 Tbsp. of olive oil until translucent. Add garlic and cook about 2 minutes. Add the rest of the ingredients and let simmer on low heat for at least one hour. 


Serve with any type of pasta. I made mine with angel hair.

Nanaimo Bars

I made these for a Valentine's Day potluck so I added pink food coloring to the second layer to be festive. They're pretty easy, especially if you do the first and third layers in the microwave. Eat this one in moderation!

Bottom Layer

1/2 cup butter
1/4 cup sugar
1/4 cup + 1 Tbsp. baking cocoa
1 egg beaten
1 1/4 cups graham cracker crumbs
1/2 c. finely slivered almonds
1 cup shredded coconut

Melt first 3 ingredients in top of double boiler or in the microwave. Add the egg and stir to cook and thicken. (If using the microwave, be sure to put the mixture back in to get the egg cooked.) Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8″ x 8″ pan.

Second Layer
1/2 cup butter
2 Tbsp. + 2 Tsp. cream
2 Tbsp. cook and serve vanilla pudding powder
2 cups confectioner's sugar

Cream butter, cream, pudding powder, and confectioner's sugar. Beat until light. Add food coloring if desired and spread over bottom layer.

Third Layer
4oz semi-sweet chocolate
2 Tbsp. butter
Melt chocolate and butter over low heat or microwave. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. Slice with a warm knife when ready to serve.