Foodalicious Friday

Posted: August 17, 2012 in Recipes

BANILLA COOKIES! Oh man, I can’t wait to try these!

It’s a Pinterest day! I showed my Mom what Pinterest was last night and, of course, I found some new recipes that I can’t wait to try 😀 Breakfast, lunch/dinner, and two desserts, here hungry Doug and I come!

Mini Zucchini Quiche

  • 4 sprays cooking spray
  • 2 small uncooked zucchini, finely chopped
  • 1 large uncooked onion, finely chopped
  • 1 c. shredded Parmesan cheese, about 3 oz
  • 6 large eggs
  • ½ c. all-purpose flour
  • ¼ c. basil, fresh, finely chopped
  • 3 Tbsp. olive oil, extra virgin
  • 2 tsp. baking powder
  • 1 tsp. sugar
  • 1 tsp. kosher salt
  • ½ tsp. black pepper

Preheat oven to 375°F. Coat two 24-hole nonstick mini muffin pans with cooking spray (or use just one pan and cook in two batches). Combine all ingredients in a large bowl; spoon about 1 heaping tablespoon egg mixture into each prepared hole, making sure to stir mixture after filling each one.  Bake until bottoms are golden brown and quiche are cooked through, about 15 minutes. Remove pan(s) from oven and let quiche cool for a few minutes in pan(s); remove quiche to a wire rack to cool more (and repeat with remaining ingredients if necessary). Yields 1 quiche per serving and each serving is 1 Weight Watchers point.


Skinny Baked Broccoli Macaroni and Cheese

  • 12 oz. high fiber elbow pasta, like Ronzoni Smart Taste
  • 1 Tbsp. butter
  • 1 Tbsp. light butter
  • ¼ c. flour
  • ¼ c. minced onion
  • 2 c. skim milk
  • 1 c. fat free chicken broth (vegetarians use vegetable broth)
  • 8 oz. (2 c.) Sargento shredded reduced fat sharp cheddar
  • Salt and fresh pepper to taste
  • 12 oz. fresh broccoli florets (I used pre-cut bag)
  • 1/8 c. grated parmesan
  • ¼ c. seasoned bread crumbs
  • Cooking spray

Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.

In a large, heavy skillet, melt butters. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.

Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top. Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.


2-Minute, 75-Calorie Pumpkin Pie

  • ½ c. pumpkin puree
  • ¼ c. egg whites (from an egg or carton)
  • Sweetener
  • Cinnamon or pumpkin pie spice

Mix together all the ingredients. If you prefer a flan-like texture, add more pumpkin; if you prefer a cake-like texture, add more egg whites. Microwave for two minutes. Use a mix of Greek yogurt, hazelnut cream cheese, and pumpkin pie spice for the icing. Top with toasted pecans. Makes one serving.


BaNilla Sandwich Cookies

  • Banana (or several, depending on the number you’re going to make!)
  • Mini Nilla Wafers
  • Peanut Butter
  • Sprinkles

Slice banana into ½ in. rounds. Lightly spread peanut butter on the bottom ends of two mini Nilla Wafers and around the rim of the banana round. Place the banana round in between the wafers and then roll in sprinkles.

A few side notes:

  • You can’t make these too far in advance as the cookie starts to soften and the sprinkles start to bleed from the moisture of the banana.
  • Remember these are mini Nilla Wafers, not the regular size ones.
  • Variations: Spread the rim with crushed nuts or spread Nutella on them instead of peanut butter.
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