Liz, at Maritime Penny Pinchers, ran a giveaway for me last month.  Submit a frugal healthy recipe for a chance to win fitness services.

Today I preview the recipes for you.  Tomorrow the winner will be announced.

Though the number of entrants was small, the tastiness of these recipes is outstanding.  Each recipe is easy to prepare and got great reviews from my family (with the exception of the teenager and the lovely heat in the veggie chili).

If the winner had to be picked based on the pleasure of the eating, it would be an all-around tie!

Eileen's recipe

Super Low (everything but taste)  Banana Bread

submitted by Eileen

Ingredients

  • 1 cup sugar substitute (can use raw or regular sugar or mixture if you wish) – I used demerara
  • 1/3 cup applesauce (or margarine)
  • 7 tbsp egg sub (or 1 egg plus two whites)
  • 1 tsp baking soda
  • 2 cups wheat flour (or sub your fave flour) – I used oat flour
  • 4 tbsp milk (I use skim)
  • 3/4 tsp vinegar
  • 3 bananas, ripe, mashed

**options: cinnamon, nutmeg, walnuts, choc chips, carob chips

Method

Blend sugar and applesaue, add egg and mix well.  Add flour and soda and stir (will seem too dry here but don’t worry!).

Mix milk and vinegar together and then add to mixture. Stir in bananas.

I like to add cinnamon (maybe a tbsp) and some nutmeg (maybe a tsp) and I like to add a couple or three handfuls of choc chips sometimes!!

Bake in a 9×5 loaf in 350 degree oven (I use convection setting) for about an hour (give or take ten minutes)

Cool and serve. If you like, add some maple flavor to some buttercream icing and ice your bread BUT this takes away all the low parts!!

Jane's recipe

Lentil Soup/Stew

submitted by Jane

This is cheap and good for you and EASY and really tasty, and it makes a huge amount–freezes well–reheats well. It doesn’t look like it should taste as good as it does–real comfort food–my Mom used to make it when we were little:

Ingredients

  • 2 cups red lentils (washed)
  • 8 cups of vegetable bouillon (or 8 cups of water and 4 bouillon cubes)
  • 4 large potatoes (cubed)
  • 1/2 lb of carrots (chopped) (about 4?)
  • 1 large onion (chopped)
  • 3 cloves garlic (pressed)
  • 3/4 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp curry powder
  • 1/4 tsp pepper
  • 1 tbsp lemon juice (stuff from bottle is fine)

Method

Wash and drain lentils.

Bring bouillon to boil; add everything EXCEPT lemon juice and simmer 30 minutes.

Add lemon juice and simmer 15-30 more minutes (’til veggies are nice and tender); taste and adjust seasoning.

Serve in big bowls; make appreciative noises while eating 🙂

**it can be pureed to make a potage (but I like it in its chunks)

*** you can add more potatoes next time if it’s too thin
This dish is so easy to make, and perfect for a wintery day!

Jennifer's recipe

Veggie Chili

submitted by Jennifer

In crockpot or large saucepan on stove mix:

  • 1 pkg Veggie Ground Round
  • 2 cans stewed tomatoes (approx 3 cups total)
  • 1 tbsp chili powder
  • 1 tbsp cayenne
  • 1 tbsp cumin
  • 1 tbsp sugar or sugar sub.  I used demerara
  • 1 cup carrots, chopped
  • 1 cup chickpeas, rinsed if using canned  I used dried chickpeas which a soaked overnight and added a bit extra liquid
  • 1 cup kidney beans, rinsed I didn’t have any prepared beans, so I used 2 cups of chickpeas
  • 1 red pepper, diced  I had no peppers on hand but tossed in some green beans instead
  • 1 cup pearl onions, whole (remove outer skin)
  • Whole garlic cloves, to taste (I use 3-4)

Stovetop:
Bring all above to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally

Crock Pot:
Low for 6 hours, or high for 3.

This is a great recipe to use up vegetables in your fridge! Veggie Ground Round is a great sub for ground beef- I served this dish to my boyfriend and he didn’t even notice the difference!

If you like a sweeter taste, add 1/2 c. of organic ketchup during the last hour of cooking.

Kelly's recipe

Broccoli Rigatoni Bake

submitted by Kelly

Ingredients

  • 12 ounces uncooked rigatoni or large tube pasta  I used whole wheat pasta
  • 3 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour  I used besan – chickpea flour
  • 1 teaspoon salt
  • 1 tablespoon Extra Virgin Olive Oil
  • 2-1/2 cups fat-free milk
  • 5 cups fresh broccoli florets
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Method

Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter over medium heat for 2 minutes. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. Drain pasta and toss with oil; set aside.

In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and rinse with cold water.

In a 13-in. x 9-in. baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese.

Cover and bake at 350° for 25-30 minutes or until heated through.

Yield: 10 servings.

Sara's recipe

Squash Muffins Kids Actually Like (this is soooo true!)

submitted by Sara

Ingredients

  • 2 CUPS mashed squash
  • 3/4 c. cooking oil
  • 1/2 c. sugar (or more if U like!) I used 1/4 cup demerara
  • 4 eggs
  • 3 cups flour  I used 2 cups of organic whole spelt flour and 1 cup organic oat flour
  • 2 tsp. baking powder
  • 2 tsp baking soda
  • 1 tsp cinnamon (I add a little more cause I love it)
  • 1 tsp salt
  • 1+ cup chocolate or carob chips  Omitted from my version but I think crushed organic walnuts would be fabulous

I use fresh squash (here’s a tip: wash a whole squash. Stab it deeply several times with a big knife. This can be fun! Put in the microwave for 10 mins. Remove, split open, let cool, THEN peel and dice, cook in mic til done then mash. If it very dry add up to a cup of water).

Combine the first four ingredients-for fluffier muffins use a hand mixer. Add dry ingredients, mix, then add choc. chips.

Put in greased muffin tins, bake at 350 for about 15 mins.

Makes 2 dozen small muffins. They freeze well too!

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