Morning Glory Muffins

these are in the oven baking right now so i can't say how great they are yet, but they sound yummy (and they smell good too!) i replaced the dates with raisens. there isn't any fat in these! wow!



Ingredients

Cooking spray
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt
1 cup mashed ripe banana (about 2)
1 large egg
1 cup chopped pitted dates
3/4 cup chopped walnuts
1/2 cup chopped dried pineapple
3 tablespoons ground flaxseed (about 2 tablespoons whole)
Preparation
Preheat oven to 350°.

Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Sun Dried Tomato Chicken Roll Ups

Another Rachel Ray Wonder:

2 eggs, beaten
1 c seasoned bread crumbs
1.5 c ricotta cheese
1 c oil packed sundried tomatoes, drained and chopped
8 chicken breast cutlets (1.5 lbs)
1/2 # deli sliced provolone cheese
1/4 c olive oil

1. preheat oven to 400. cover a rimmed baking sheet with foil and grease the foil.

2. place beaten eggs and bread crumbs into separate shallow bowls. in a nother bowl mix the ricotta and sundried tomatoes. dip the chicken cutlets into the egg, then coat with the bread crumbs and place on a work surface. place a slice of provolone cheese and a heaping tablespoon of ricotta mixture on each cutlet. roll up and secure with toothpicks.

3. place the chicken roll ups side by side on the prepared baking sheet and drizzle with the olive oil. bake until the chicken is golden and the cheese is bubbling, about 25 minutes.


** this was good. eric really liked it. it was a little heavy for me. my stomach can't handle sundried tomatoes packed in oil very well, and the ricotta was rich too. but it was an easy meal and really very tasty. i'd make it again

hearty pancakes

Buttermilk-Oatmeal Pancakes


Start your day in a hearty, high-grain way with these buttermilk-oatmeal pancakes. Maple syrup is a perennial favorite atop a stack of these pancakes; sliced bananas would also complement their oat flavor.


2 1/2 cups buttermilk
3/4 cup rolled oats
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup toasted wheat germ
1/4 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
2 large egg whites
2 teaspoons canola oil, divided
Maple syrup (optional)
Combine buttermilk and rolled oats in a small bowl; let stand for 20 to 30 minutes to soften oats.

Stir together flours, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Mix together egg, egg whites and 1 teaspoon oil in another bowl with a whisk or fork. Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined.

Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and place over medium heat. Using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing the pan with a little of the remaining oil as needed. Serve hot, topping with maple syrup if desired.


**i added about 1 1/2 cups frozen raspberries to it and it was delicious!