Front Burner

Don't let the name fool you... these don't hold much maple flavor although I suppose if you use a dark amber or grade B maple syrup, you might get a little more out of it.  Regardless, these muffins are still hearty and tasty... not too sweet, just perfect for pairing with a smoothie on "smoothie day." :) Toss extras in a sealed freezer bag.  Pull one out and microwave for 20-30 seconds or until thawed and warm.

Maple Spice Muffins 
1/4 cup butter, softened
1/2 cup pure maple syrup
6 oz. low-fat lemon yogurt
1/2 cup nonfat sour cream
1 large egg
1 large carrot, grated
1 small apple, cored and grated
1/2 cup raisins (or dried blueberries)
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground clove
1/4 teaspoon salt

Preheat oven to 350.  Coat a 12 cup muffin pan with cooking spray or line with baking cups.

In a large bowl, stir together butter, syrup, yogurt, sour cream, egg, carrot, apple, and raisins.   Sprinkle dry ingredients over butter mixture.  Stir until just combined - batter will be lumpy.

Divide batter among muffin cups.  Bake until tops are lightly browned and toothpick inserted in center comes out clean 20-25 minutes.  Remove to a rack to cool.

*Courtesy of Jessica Seinfeld's Double Delicious*

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As far as I can remember, though this recipe said it would make 6 large burgers, I was able to get only 4.  That being said, they were definitely LARGE burgers with exceptional taste.  A little difficult and messy in the initial preparation steps but worth the effort to be able to pull them out of the freezer, thaw for an hour or two and toss into a skillet to cook on a busy weekday evening.  Use the toppings of your choice.  I think next time I'd do a tartar sauce or asian sauce and lettuce instead of the sprouts.

Gourmet Salmon Burgers

1 lb fresh salmon
1 egg white
3 T chopped onion
3 T soy sauce
1 T sugar
1/4 t ground ginger
1/4 t garlic powder
1 1/2 t sesame oil
1 1/2 t sesame seeds
6 T plain breadcrumbs

Chop salmon into very small pieces (or place in a food processor and process lightly.)  Place in bowl and add remaining ingredients.  Form into patties, wrapping each individually in plastic wrap.  Place in labeled freezer bag.

Note: I found the mixture a little difficult to handle and so I formed patties directly on the plastic wrap and made sure to freeze them flat to maintain their shape before placing them in the freezer bag together.  When I took them out for dinner I let them thaw only an hour or so before cooking which also made them easier to handle.

To cook: Heat 2 tsp oil in skillet and cook burgers until browned on both sides.  Serve on buns or with rice and veggies.

Nutrition info per burger assuming 6 burgers:
Cal: 195, Fat: 8.7g, Chol: 89mg, Carb: 6.4g, Fiber: 4g
*Courtesy of Don't Panic More Dinner's in the Freezer by Martinez, Howell and Garcia*

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I decided to make this for the kids for breakfast one weekend when Joe was out of town.  Something slightly sweet and special since I rarely ever have the motivation to make something new when he's not here to praise my efforts.  But the kids praised them plenty, ate every last bite and asked when we'd have this again... so I filed it away as a "keeper" and I'm sure you will too.  Slightly reminiscent of a souffle in its texture, sweet enough to get the kids' attention but not too sweet to remember it's healthy... Though it technically makes only 2 servings, the kids and I split it between us with plenty for all.


Puffy Apple Omelet

3 Tbsp all purpose flour
1/4 tsp baking powder
2 eggs, separated
3 Tbsp fat free milk
1 Tbsp lemon juice
3 Tbsp sugar
1 large tart apple, peeled, cored and thinly sliced
1 tsp sugar
1/4 tsp cinnamon

In a small bowl combine flour and baking powder.  In a small bowl whisk the egg yolks, milk and lemon juice.  Stir into dry ingredients and mix well.  Set aside.

In another small bowl, beat egg whites on medium speed until soft peaks form.  Gradually beat in 3 Tbsp sugar one tablespoon at a time on high speed until stiff peaks form.  Fold into yolk mixture.

Pour into shallow 1 1/2 quart baking dish lightly coated with cooking spray.  Arrange apple slices on top. Combine remaining 1 tsp sugar and cinnamon ; sprinkle over apples.

Bake, uncovered, at 375 degrees for 18-20 minutes or until a knife inserted in center comes out clean.  Cut in half and serve.

Cal: 249, Fat: 5g, Sat: 2g, Chol: 212 mg, Carb: 44g, Fiber: 2g, Pro: 9g

*Courtesy of Taste of Home Healthy Cooking*

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