Jacky's Fruit and Yogurt Muffins

2 cups all-purpose flour 1 cup white sugar 1 teaspoon baking soda 1 teaspoon baking powder 1 (8 ounce) container blueberry flavored yogurt 1 egg 1 teaspoon vanilla extract 4 tablespoons butter, melted 2 cups blueberries Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups. Bake in preheated oven for 25 minutes. Amount Per Serving  Calories: 205 | Total Fat: 4.5g | Cholesterol: 28mg Powered by ESHA Nutrient Database

Jacky's Fruit and Yogurt Muffins

Servings Per Recipe: 12

Amount Per Serving

Calories: 205

Total Fat: 4.5gCholesterol: 28mgSodium: 179mgTotal Carbs: 38.1g    Dietary Fiber: 1.1gProtein: 3.6g

Super Foods: Sauerkraut Salad

1 quart sauerkraut, drained1 onion, chopped2 stalks celery, chopped1 green bell pepper, chopped1 large carrots, chopped1 (4 ounce) jar diced pimento peppers, drained1 teaspoon mustard seed1 1/2 cups white sugar1 cup vegetable oil1/2 cup cider vinegarIn a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture. In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat. Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving. Amount Per Serving  Calories: 577 | Total Fat: 37.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 577

Total Fat: 37.2gCholesterol: 0mgSodium: 1057mgTotal Carbs: 62.2g    Dietary Fiber: 5.8gProtein: 2.4g VIEW DETAILED NUTRITION
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Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

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Super Foods: Penne with Red Pepper Sauce and Broccoli | Submitted By: jessica

4 tablespoons olive oil1 1/2 cups chopped onion2 cloves garlic, minced2 red bell peppers, chopped1/4 cup almonds2 teaspoons balsamic vinegar1/2 teaspoon saltfreshly ground black pepper1/8 teaspoon cayenne pepper4 cups broccoli florets1 pound penne pasta1/3 cup grated Parmesan cheese1/2 cup fresh basil leaves, cut into thin stripsHeat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook the vegetables, stirring often for 15 minutes. In a food processor or blender, chop the almonds fine. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree. Add the salt, black pepper, and cayenne. Blend briefly to incorporate them. Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm. Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot. Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately. Amount Per Serving  Calories: 551 | Total Fat: 18.7g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Penne with Red Pepper Sauce and Broccoli

Servings Per Recipe: 5

Amount Per Serving

Calories: 551

Total Fat: 18.7gCholesterol: 5mgSodium: 358mgTotal Carbs: 80.8g    Dietary Fiber: 7.7gProtein: 19.2g VIEW DETAILED NUTRITION
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Hanukkah Recipes: Seasoned Skewer Roasted Chicken | Submitted By: Callisons Fine Foods, recipe developed by Kathy Casey

6 Callisons Holiday Herb Seasoned Skewers1 (4 pound) roasting chicken, preferably organic or free-range1 tablespoon melted butter or olive oil1 teaspoon kosher salt1/2 teaspoon freshly ground black pepperCooking sprayRemove the neck and any giblets from the chicken cavity. Rinse the chicken with cold water inside and out, and pat dry. Insert 2 skewers, lengthwise, through each side of the breast and then 2 through the legs and thighs. With the last 2 skewers, insert them into each side of the breast, crisscrossing the first skewers. Let sit at room temperature for at least 30 minutes or refrigerated overnight. Preheat oven to 425 degrees F. To roast the chicken, spray a roasting rack with cooking spray. Place the chicken on the prepared roasting rack and set on a rimmed baking sheet. Brush the chicken all over with the butter or olive oil and then sprinkle with the salt and pepper. Roast the chicken for about 45 minutes, or until the inner, thickest part of the thigh registers 160 degrees F on an instant-read thermometer inserted in the back side of thigh by the body. Remove from the oven and let rest for 10 minutes to allow the juices to settle before carving. Remove skewers before carving or serving. The chicken is beautiful presented on a platter and carved at the table. Amount Per Serving  Calories: 596 | Total Fat: 37.1g | Cholesterol: 202mg Powered by ESHA Nutrient Database

Seasoned Skewer Roasted Chicken

Servings Per Recipe: 4

Amount Per Serving

Calories: 596

Total Fat: 37.1gCholesterol: 202mgSodium: 688mgTotal Carbs: 0.2g    Dietary Fiber: 0.1gProtein: 61.3g VIEW DETAILED NUTRITION
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Super Foods: Slammin' Salmon | Submitted By: Aytom

1/4 cup balsamic vinegar1/4 cup lemon juice1/4 cup soy sauce1 teaspoon salt1 tablespoon brown sugar1 1/2 teaspoons ground ginger1 teaspoon paprika1 teaspoon black pepper1 teaspoon crushed red pepper flakes4 cloves garlic, minced1/4 cup chopped green onions1 teaspoon sesame oil1/2 cup peanut oil8 (4 ounce) skinless, boneless salmon filletsStir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined. Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours. Prepare an outdoor grill for medium-high heat. Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side. Amount Per Serving  Calories: 664 | Total Fat: 50.4g | Cholesterol: 112mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 664

Total Fat: 50.4gCholesterol: 112mgSodium: 1599mgTotal Carbs: 11.2g    Dietary Fiber: 1.1gProtein: 40.9g VIEW DETAILED NUTRITION
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SUPERB! I think out of 5 stars, I would give it 10 if I could! My apartment complex does not allow grills, so I broiled this, and it was out of this world! I blog on Facebook what I make and I am sure that I will get lots of requests regarding this recipe, as I RAVED about it! I can't wait to have guests over and make this for them. I make a delicious Garlic Dill Salmon, and NEVER thought I would find something comparable! This recipe rocks! And I love the Asian flavor! It was incredible! I let mine marinade overnight, and didn't cook it until late in the evening the next day. It was so flavorful and delicious! My cat was practically in my lap when I was having dinner! She's usally pretty good, but this was something she wanted as well. I had a huge piece of salmon and no other company so I shared with her a SMALL piece, and she didn't leave it! I am so happy to have found this recipe! It was incredible, delicious and actually quite simple. I specifically went and bought balsamic vinegar JUST for this recipe and I am so happy that I did! I have another huge piece of Salmon and I will make this one again VERY VERY VERY soon! Thank you so much! Was this review helpful? [ YES ]
3 users found this review helpful SUPERB! I think out of 5 stars, I would give it 10 if I could! My apartment complex does not...

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Super Foods: St. Patrick's Colcannon | Submitted By: Auntie M

3 pounds red potatoes, quartered1 head cabbage, cored and shredded2 tablespoons butter1/2 cup butter1 teaspoon minced garlic4 green onions, sliced, white parts and tops separatedwhite pepper to taste1 1/4 cups hot milk1 pound leftover corned beef, cut into pieces and warmedPlace potatoes in a large saucepan and add water to cover by 1-inch. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage along with 2 tablespoons of butter; cover, and simmer until the cabbage has softened. Drain. Melt 1/2-cup butter over medium heat. Stir in garlic and the white parts of the green onions. Cook until the garlic has softened and mellowed. Drain the potatoes and mash with white pepper to taste. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green onion tops to serve. Amount Per Serving  Calories: 453 | Total Fat: 33.5g | Cholesterol: 95mg

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