Yumminess!

I promised I would share some of my successful recipes that I have been making to keep us on our weight loss track. The first recipe was a huge hit. I made it for guests who were impressed that it was a low-cal version of a fatty favorite. So without further ado.....
Spinach Manicotti


Ingredients

8 item(s) dry manicotti shells
1 1/2 cup(s) part-skim ricotta cheese
1 cup(s) part-skim mozzarella cheese, shredded (4 ounces)
1/3 cup(s) grated Parmesan cheese
1/4 tsp table salt
1/4 tsp black pepper
1 tsp Italian seasoning, dried
10 oz chopped frozen spinach, thawed, drained and squeezed dry
1 large egg(s), lightly beaten
1 large egg white(s)
1 spray(s) olive oil cooking spray
1 1/2 cup(s) bottled reduced-fat pasta sauce, roasted garlic flavor

Instructions
Preheat oven to 350°F.


Cook pasta according to package directions, omitting salt and fat. Drain and rinse.


Combine ricotta cheese and next eight ingredients in a medium bowl, stirring well. Spoon mixture evenly into pasta shells. Place shells in an 11 x 7-inch baking dish coated with cooking spray. Spoon pasta sauce evenly over shells. Cover and bake at 350°F for 20 minutes or until thoroughly heated. Serve warm. Yield: 8 servings (serving size: 1 shell and about 1⁄2 cup sauce).

The second recipe is a lower fat version of a bran muffin. My mom makes the most awesome bran muffins. I can honestly say that these don't touch hers, but they will do for a 2 point snack.

Bran Muffins


1 Cup flour (I used wheat)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
2 Cups Post 100% Bran Cereal
1 1/4 Cups non-fat milk
1/3 Cup firmly packed brown sugar
1 egg
1/2 Cup Natural applesauce

Heat oven to 400 degrees. Mix flour, baking powder, baking soda, and cinnamon in a large bowl. Mix cereal, milk and sugar in another bowl, let stand for 5 minutes. Stir in egg and applesauce. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Spoon batter into muffin pan sprayed with no stick cooking spray. Fill each cup 2/3 full. Bake 18-20 minutes or until golden brown. Makes 12. Each muffin is 2 points.


Now if you don't care about fat and want the Mom recipe, (Kristi I think this is the one you wanted) here it is!
6 week Bran Muffins

3 C all bran cereal
1 C boiling water
1/2 C melted shortening(use applesauce to cut out the fat- I don't ever do this)
1 1/3 C sugar(or less)
2 1/2 C sifted flour(you can use the whole grain kind too to make it healthier)
2 1/2 tsp baking soda
1 tsp salt
2 beaten eggs
1 pt buttermilk

Put 1 C of bran in a bowl. Pour boiling water over and let stand. Mix in melted shortening. Mix in remaining bran with sugar. Add beaten eggs and buttermilk. Sift in flour, soda and salt. Mix all well. Store in fridge overnight before using(I have skipped this before and they turned out fine ) Mix will keep 6 weeks in fridge. That is nice so you can just make a few up fresh as you need them.

Bake 20 minutes at 410degrees.

Have a wonderful Tuesday. Tomorrow is my weigh in. Wish me luck.