Cool Cooking Substitutes That Are Healthy For You

Today I was watching Dr. Oz and he was sharing some substitutes for items like Mayo & sugar.  Anytime I can find something that is good for us and tasty, I'm all for it.  So, I found this recipe and plan to try it on the teenagers and hubby soon.


Things shared on the show were banana puree substituting 1/2 the sugar in recipes.  Silkening Tofu in place of cream and a few others, check them out by clicking HERE to visit Dr. Oz's website today.


If you try, please post your feedback and share your results.


Oatmeal Peanut Butter Cookies

Ingredients

2 ripe bananas

1/3 cup peanut butter

2 tbsp 2% milk

1 tsp vanilla extract

2 tbsp agave nectar

1 large egg

2 1/2 cups quick-cooking or rolled oats

1/4 cup whole wheat flour

Dash ground cinnamon

Directions

Preheat oven to 350°F. Make banana puree by mashing the bananas with a fork until smooth. Whisk in the peanut butter, milk, vanilla, agave, and egg. Add the remaining ingredients and stir until well combined.  

Drop dough onto a cookie sheet that has been sprayed or lined with parchment paper. Bake 13-16 minutes or until pale golden brown. Cool for 5 minutes.  

Sunny-Lemon Raspberry Muffins

Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin.

From eatbetteramerica.com

Prep Time:15 min
Start to Finish:35 min
makes:10 muffins

1 egg or 1/4 cup fat-free egg product
1 1/2 cups Gold Medal® all-purpose flour
1 1/2 cups Total® Whole Grain cereal, slightly crushed (1 cup)
1/3 cup sugar
1/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 container (6 oz) Yoplait® Original 99% fat-free lemon burst yogurt (2/3 cup)
1/2 cup fresh raspberries or Cascadian Farm® frozen organic raspberries
1. Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
2. In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened; gently stir in raspberries. Divide batter evenly among muffin cups.
3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

Nutritional Information
1 Muffin: Calories 190 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 330mg; Total Carbohydrate 30g (Dietary Fiber 2g, Sugars 11g); Protein 4g % Daily Value*: Vitamin A 2%; Vitamin C 10%; Calcium 30%; Iron 25% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.

Sesame Chicken Bites

1/2 cup dry bread crumbs

1/4 cup sesame seeds

2 tsp minced fresh parsley

1/2 cup mayonnaise

1 tsp onion powder

1 tsp ground mustard

1/4 tsp pepper

1 lb boneless skinless chicken breast, cut into 1 inch cubes

2 to 4 Tbsp vegetable oil

Honey Mustard Sauce:

3/4 cup mayonnaise

4 1/2 tsp honey

1 1/2 tsp Dijon mustard

Healthy Honey Morning Muffins

Ingredients

2½ cups 100% bran cereal

1-1/3 cups buttermilk

½ cup honey

1/3 cup vegetable oil

½ to 1 Tbs grated orange peel

2 eggs

2/3 cup dried cranberries

½ cup chopped pecans

1½ cups flour

¼ cup brown sugar

4 tsp baking powder

¼ tsp salt

Honey Orange Butter (optional)

Honey Orange Butter

½ cup softened butter

¼ cup honey

1 Tbs grated orange peel

Procedure

Preheat oven to 375° and line 12 muffin tins with paper wrappers.

Stir cereal & buttermilk together in a large bowl; let stand for 5 minutes to soften. Add honey, oil, orange peel & eggs to bowl. Stir until combined, and add to cereal, mixing just until combined. Spoon into prepared muffin tins. Muffin tins will be very full.

Bake for 20 to 25 minutes or until golden brown and cooked through. Serve warm with honey orange butter if desired.

Makes 12 muffins

Honey Orange Butter

Stir butter, honey, and orange peel together until well blended.