Alienated Blueberry Muffins

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 2 dozen

 

Ingredients

• 2 cups fresh blueberries
• 1/4 cup all-purpose flour
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup margarine
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup milk

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffins tins, or line cups with paper liners.
2. Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly.
3. In a small bowl, whisk together 2 cups flour, baking powder and salt.
4. In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter.
5. Bake for 25 minutes.

Mango Sorbet

Prep Time:
15 Min

Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 6 cups

 

Ingredients

• 4 mangos - peeled, seeded, and cubed
• 1 cup simple syrup
• 3 tablespoons fresh lime juice

Directions

1. Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth.
2. Place in an ice cream maker. Freeze thoroughly.

Easy Baked Apples

Prep Time:

5 Min

Cook Time:
1 Hr

Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 6 servings

 

Ingredients

• 6 small apples, cored and halved
• 2 cups sugar-free diet orange-flavored carbonated beverage

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Arrange the apples into a baking dish with the cut sides facing down. Pour the orange beverage over the apples.
3. Bake in the preheated oven until the apples are tender, about 1 hour.

Curry Chicken Salad

Prep Time:
10 Min

Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 6 servings

 

Ingredients

• 3 cooked skinless, boneless chicken breast halves, chopped
• 3 stalks celery, chopped
• 1/2 cup low-fat mayonnaise
• 2 teaspoons curry powder

Directions

1. In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.

Fish Tacos in Crunchy Shells

Fish Tacos in Crunchy Shells

Serves 4

All the flavor and crunch everyone loves about traditional tacos, with a fish twist.

Ingredients

2 (6-ounce) packages frozen Responsibly Farmed tilapia fillets, thawed
3/4 teaspoon ground cumin
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper (optional)
1 tablespoon fresh lime juice
8 blue or yellow corn taco shells
2 cups shredded lettuce
1 large tomato, chopped
2 green onions, thinly sliced
1/2 cup (2 ounces) shredded Monterey Jack cheese

Method

Preheat oven to 425°F. Arrange fish in a single layer on a baking sheet lined with parchment paper. In a small bowl, mix cumin, salt and cayenne, if using. Sprinkle evenly over both sides of fish. Bake until golden brown and flesh begins to flake, 9 to 11 minutes. Transfer fish to a medium bowl, toss with lime juice and break into small pieces. Fill warmed taco shells with fish, lettuce, tomato and green onions and top with shredded cheese.

Nutrition

Per serving: 220 calories (80 from fat), 9g total fat, 1g saturated fat, 45mg cholesterol, 200mg sodium, 18g total carbohydrate (3g dietary fiber, 2g sugar), 20g protein

Individual Seven-Layer Dips

Individual Seven-Layer Dips

Makes about 8 individual dips

Ingredients:

1 (16 ounce) can refried beans

1 (1 ounce) package taco seasoning

1 cup guacamole or make homemade guacamole

1 (8 ounce) container sour cream

1 cup chunky salsa or pico de gallo; or make homemade pico de gallo

1 cup shredded cheddar or Mexican blend cheese

2 Roma tomatoes, diced

1/2 bunch of green onions, sliced

1 (2.25 ounce) can of sliced olives, drained

9 ounce plastic tumblers

tortilla chips

Note: All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less.

Instructions:

In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.

Here's how the layers are assembled:

Layer 1: beans and taco seasoning

Layer 2: sour cream

Layer 3: guacamole

Layer 4: salsa or pico de gallo

Layer 5: cheese

Layer 6: tomatoes

Layer 7: green onions and olives

In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).

Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.