Frozen Berry Yoghurt {Anneka Manning - Low GI Family Cookbook}

Photo: Ian Hofstetter

So here's the deal, I'm 41 and I'm not happy with the recent few pounds I've put on. I suppose they're not really recent, but more a result over the last few years of sitting around and paying more attention to my computer than my body. It's time for a change and from what I can gather the glycemic index seems to be the best way to go. My maternal great grandparents were both diabetics and have always been sensitive to carbs and sugar fluctuations. This is a recipe I would like to try and for me it's a reminder of some changes I need to start making.

(9 oz) fresh or frozen mixed berries

(7 oz) tubs low fat vanilla yoghurt (eg, Nestle All Natural 99% Fat Free Yoghurt - Vanilla; Dairy Farmers® Thick & Creamy Light - Country Vanilla Cream; or Brooklea® Lite yoghurt - Vanilla)

2 egg whites

2 tablespoons pure floral honey

DIRECTONS Place the berries and yoghurt in a food processor and blend until smooth. Transfer to a medium-sized bowl and set aside.

Whisk the egg whites in a clean, dry bowl until stiff peaks form. Add the honey a tablespoon at a time, whisking well after each addition until thick and glossy. Fold into the berry yoghurt mixture until just combined.

Pour the mixture into an airtight container and place in the freezer for 4 hours or until frozen. Use a metal spoon to break the frozen yoghurt into chunks. Blend again in a food processor until smooth. Return to the airtight container and refreeze for 3 hours or until frozen.

Per serveEnergy: 540 kJ/ 129 Cals; Protein 7 g; Fat 0.3 g (includes less than 0.1 g saturated fat and 6 mg cholesterol); Carbs 22 g; Fibre 1.4 g

Peanut Butter Cookies {The Fannie Farmer Cookbook}

Logan requested these today, he LOVES peanut butter cookies. Brooklynn can't stand them! I think it's interesting how kids go through phases...she used to eat nothing but peanut butter and jam or honey sandwiches now she's a turkey girl on a deli bun. The only peanut butter she's interested in is Peanut Butter M & M's (a must have at her swim meets). Then, there's Jax. He requested Snicker Doodles, but he only eats peanut butter sandwiches with honey or "homemade" raspberry freezer jam. Go figure.

1/2 pound butter

1 c. chunk-style peanutbutter (I use smooth)

1 c. granulated sugar

1 c. dark-brown sugar

2 eggs

1 tsp. vanilla

1 tsp. salt

1 tsp baking soda

2 c. flour

Preheat oven to 350 degrees and grease some cookie sheets. Cream the butter and peanut butter together. Beat in the two sugars, then add the egg and the vanilla and mix well. Mix together the salt, baking soda, and flour and add to the first mixture, combining thoroughly. Arrange by teaspoonfuls on the cookie sheets, about 1 1/2 inches apart. Press each one flat with the back of a floured spoon. Bake about 7 minutes or 'til firm.

Mexican Rice with Jen

1 c. rice
1 tbsp. oil

DIRECTIONS Sautee in large pan

2 c. water
handful of diced onion
1 clove garlic, chopped fine or pressed
2 tsp. Caldo de tomate (tomato boullion w/ chicken flavor)

DIRECTIONS Bring to boil. Add boiling water mixture to browned rice, cover with lid and simmer for 20 minutes.

YIELDS: 5 cups

Chicken Kabobs a la Lora Lewis

1 1/2 lbs. chicken cut up into skewerable pieces.

1 packet of hidden valley ranch dressing

2 tbsp. red wine vinegar

2 tbsp. olive oil

DIRECTIONS Mix and marinate for 2-3 hours. Skewer with peppers, pineapple, tomato, mushrooms, etc.

Hawaiian Chicken Kabobs

1/2 c. reduced sodium soy sauce

1/2 c. unsweetened pineapple juice

1/4 c. vegetable oil

1 tbsp. brown sugar

1 tsp. garlic powder

2 tsp. ground ginger

1 tsp. dry mustard

1/4 tsp. freshly ground pepper

1 1/2 lbs. boneless, skinned chicken breasts, cut into 1 inch cubes

1 (15 1/4 oz.) can unsweetened pineapple chunks, drained

1 lg. green pepper, cut into 1 inch pieces

12 med. size fresh mushrooms

18 cherry tomatoes

3 c. hot cooked rice

DIRECTIONS Combine first eight ingredients in a saucepan and bring to a boil. Reduce heat and simmer 5 minutes; let cool. Pour mixture into a shallow dish, add chicken and cover and marinate at least 1 hour in refrigerator. Remove chicken from marinade, reserving marinade. Alternate chicken, pineapple, green pepper, mushroom, and tomato on 12 (7 inch) skewers. Grill over hot coals 20 minutes or until done, turning and basting frequently with marinade. Serve over hot cooked rice.

Yields 6 serving

Broccoli Salad

Happy Birthday Russ...this one's for you!

SALAD

broccoli (2lbs. more or less)

salted sunflower seeds

raisins

bacon

red onion

red grapes


DRESSING

1 c. mayonnaise

1/2 c. sugar

2 tbsp. vinegar

DIRECTIONS Cut broccoli in bite size pieces, chop onions small, cook bacon crisp. Put ingredients into bowl. Mix dressing seperately and pour over broccoli mixture. Mix well and serve the same day.

Sausage Egg Bake

1 lb. bulk sausage

2 cans cream of potato soup

9 eggs

3/4 c. milk

1/4 tsp. pepper

dried onions

1 c. shredded mexican cheese

DIRECTIONS Cook sausage. Mix in soup. Combine eggs, milk, onions, and pepper. Stir in sausage mixture with 1/2 c. cheese and pour into 9x13 pan. Sprinkle with remaining cheese and bake at 375 degrees for 40-45 minutes.

SERVES 8-12

Lemon Sugar "Snap" Cookies from Leandra

1 stick unsalted butter, softened

¾ c. super fine sugar

1 egg yolk

zest of 1 lemon, finely grated

1 tbsp. pure lemon extract

3/4 c. flour

¼ tsp. salt

DIRECTIONS Preheat oven to 350-degrees. Lightly butter 2 baking sheets or line with parchment paper. In a large bowl, cream butter and sugar together, on high speed, 'til light and fluffy. Add egg yolk, lemon zest and lemon extract, mix well. Add flour and salt. Blend on low speed until all dry ingredients are moistened. Scrape sides of the bowl as needed and blend to form a smooth, thick, batter.

Scoop a heaping teaspoon of the dough, roll into a small ball and pat into a disk before placing on the baking sheets. Cookies should be spaced at least 2 inches apart. Bake, rotating the sheets once, until the cookies are very lightly colored around the edges, about 12-15 minutes.

Allow cookies to cool on baking sheet 5 minutes, transfer to wire rack to cool completely.

YIELDS 24 Cookies

White Chili

Undeniably yummy and so easy you'll wish you had discovered it sooner!

6 (15 oz.) cans of great white northern beans, undrained

6 cups cooked chicken breasts, diced or shredded

2 tsp. cumin

5 c. chicken broth

2 medium onions, diced

2 (4 oz.) cans chopped green chilies, undrained

1 1/2 tsp. ground oregano

1/2 tsp. red or cayenne pepper

1/2 tsp. pepper

24 oz. lite sour cream

YIELDS 10-12 SERVINGS

DIRECTIONS Boil onions in broth for 15 minutes. Add all remaining ingredients, except sour cream; simmer one hour. Fold in sour cream before serving. Top with cilantro and grated mozzerella cheese. Serve with warmed soft taco shell and/or corn chips.

Stuffed Chicken Breasts with Shauna

This is Julie. Julie belongs to Shauna, or maybe Shauna belongs to Julie. One thing's for sure, they're a match made in heaven.



This is Shauna. Shauna is an amazing friend and an amazing cook! She came over for our weekly dinner and whipped up these chickens in the blink of an eye. The chicken was soooo tender and juicy. I don't know why I always think these kinds of dishes are going to be so time consuming, or too much 'work', but Shauna gave me a new perspective and one of my kids a new favorite dish. Thanks girlfriend!!!



6 boneless, skinless chicken breast halves (2 1/4 pounds)

5 ounces (1/2 package) nachetele cream cheese

1 package frozen chopped broccoli, thawed

1 cup shredded cheddar cheese

2 tbsp. seasoned bread crumbs

1/2 tsp. each salt and pepper

egg noodles (optional)

Heat oven to 350 degrees. Remove tenders from chicken; reserve for another use. Cut a pocket into breasts, cutting into but not through. Soften cream cheese slightly.

In a large bowl, combine broccoli, both cheeses, bread crumbs and 1/4 tsp. each of the salt and pepper. Stuff a scant 1/3 cup into each chicken breast. Secure with toothpicks.

Season chicken with remaining 1/4 tsp. each salt and pepper. Brown chicken over medium-high heat in two batches in a nonstick skillet for 3 minutes. Transfer chicken to a baking dish. Bake at 350 degrees for 30 minutes, until cooked through.



Cook egg noodles according to directions. Toss with butter and fresh parsley.



Steam green beans and toss with butter, crushed rosemary, and almonds.

Pain de Citron (Lemon Bread) with Blueberries

BREAD

1 3/4 c. flour

3/4 c. sugar

2 tsp. baking powder

1/4 tsp. salt

1 egg, beaten

1 c. milk

1/4 c. vegetable oil

1 tbsp. lemon juice

2 tbsp. shredded lemon peel (1 lemon)

GLAZE

2 tbsp. lemon juice

1 tbsp. sugar

YIELDS 8 SERVINGS

DIRECTIONS Mix dry ingredients and make well in center. In separate bowl mix egg, milk, oil, and 1 tbsp. lemon juice. Pour wet mixture into well in center of dry and mix until moist (stir as little as possible-may be lumpy). Fold in lemon peel. Bake at 350 degrees for 50 minutes in loaf pan lined with parchment paper. Mix lemon juice with sugar to create glaze. Brush on bread while warm.

VARIATIONS We like to add blueberries, YUM! I can hardly wait to make a batch and top it with strawberries and whipped cream.

Cake Doughnuts

DOUGHNUT

Vegetable oil -- for frying

3 1/3 c. all-purpose flour

1 c. sugar

3 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 tbsp. shortening

2 eggs

3/4 c. milk

DIRECTIONS Heat oil (2 to 3 inches) in deep-fat fryer or heavy kettle to 375 F.

Beat 1 1/2 cups of the flour and the remaining ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.

Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour. Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Roll gently 3/8 inch thick.

Cut with floured glass rim, cut out smaller circle in center if desired. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface.

Fry until golden brown, 1 to 1 1/2 minutes on each side. Remove from oil. Drain on paper towels.

CREAMY GLAZE

1/3 c. butter

2 c. powdered sugar

1 1/2 tsp. vanilla

4-6 tbsp. hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth.
Stir in water, 1 tbsp. at a time, until desired consistency.

CHOCOLATE FROSTING

1/3 c. butter

2 c. powdered sugar

1 1/2 tsp. vanilla

4-6 tbsp. hot water

4 ounces milk chocolate chips or semi-sweet chocolate chips

Heat butter and chocolate over low heat until chocolate is melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tbsp. at a time, until desired consistency.