Baked Onion Rings

These onion rings are crunchy and flavorful without any of the heavy greasiness of traditional onion rings. They’re perfect for some Sunday football and they’ll disappear from the serving plate before you know it.

Baked Onion Rings (taken from Skinnytaste and altered slightly)

  • 2 medium onions
  • 4 1/4 cups low fat buttermilk (I subbed with 4 cups skim milk and 1/4 cup lemon juice)
  • 1 cup panko bread crumbs
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 cup crushed corn flake crumbs

Line 3 baking sheets with foil, spray with non-stick spray, and set aside.

Slice onions into 1/4 inch rings and place in a medium/large bowl. Pour buttermilk over onions and refrigerate for 1 to 2 hours.

Preheat oven to 450 F. Combine panko and seasoned breadcrumbs and corn flake crumbs. Pour about 1/4 of the crumb mixture to a large dish. Reserve the rest for when the first batch is used up (only using some of the mixture at a time helps prevent clumping and lets the crumbs stick better to the onions).

Dip each soaked onion ring into the crumb mixture and coat well. Place rings onto the cookie sheets. Bake about 12 minutes until golden brown. Serve immediately.

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Portabello Mushroom Pizza

If you’re looking for a tasty low-carb, low-fat, or gluten-free meal, these portabello mushroom pizzas are perfect. They’re great for you, but still satisfy that pizza craving. Plus they’re a snap to throw together for a quick dinner or lunch.

Portabello Mushroom Pizza (inspired by Prevention RD)

Makes one portabella pizza (multiply as necessary for more servings)

  • One portabello mushroom, approx. 4-inches in diameter
  • 1/4 cup canned crushed tomatoes
  • 2 tbsp part-skim mozzarella cheese
  • 1 tbsp chopped green peppers (or topping of your choice)
  • oregano for topping (optional)
  • basil for topping (optional)

Preheat oven to 400 F. Line a baking sheet with foil.

With a spoon, scoop out the gills of the mushroom and cut the stem down as small as possible. Set mushroom cap side down on the baking sheet.

Spoon crushed tomatoes into mushroom. Sprinkle cheese over sauce and add toppings.

Cook for 10-15 minutes, until cheese is melted. Remove from oven and sprinkle with oregano and basil, to taste.

Whole Wheat Blueberry Muffins

These whole wheat muffins are absolutely bursting with juicy blueberries. They’re not especially sweet and are low in fat so they’re a perfect choice for breakfast that is much healthier than any muffin you’ll find in a bakery. To make them a little bit sweeter/guiltier (worth it), sprinkle the tops of the muffins with turbinado sugar before baking.

Whole Wheat Blueberry Muffins (taken from Prevention RD and altered slightly)

Makes 12 muffins

  • 1 3/4 cup whole wheat flour
  • 1/4 cup cornstarch
  • 1/2 cup sugar or sweetener
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 2 tbsp Country Crock Light buttery spread, melted
  • 1 tsp vanilla extract
  • 1 cup unsweetened applesauce
  • 1 1/2 cups blueberries (fresh or frozen and thawed)

Preheat oven to 325 F. Place cupcake/muffin liners in a muffin tin and set aside.

In a large bowl, combine flour, sugar, baking soda, and salt.

In a medium bowl, mix eggs, melted butter, vanilla, and applesauce. Add to the flour mixture and stir until just blended. Gently fold in the blueberries.

Pour batter into muffin tins and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Approximately 105 calories each!
(photos by Andy)

Pumpkin Nut Granola

This granola has a warm spiced flavor that blends with pumpkin and is sprinkled with almonds and walnuts. It’s crunchy, delicious, and filling while still low in fat.

Pumpkin Nut Granola

Makes 4 cups

  • 2 cups rolled oats
  • 1/4 cup walnuts, chopped
  • 1/4 cup almonds, chopped
  • 2 cups crushed rice cereal (like Rice Chex)
  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 3 tbsp sugar/sweetener
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 2 tsp cinnamon, separated
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp salt

Preheat oven to 300 F. Line baking sheet with sides with parchment paper.

Combine rolled oats, rice cereal, walnuts, and almonds in a large bowl. Add 1 tsp cinnamon, nutmeg, ginger, cloves, and salt and mix thoroughly.

In a separate bowl, combine pumpkin, maple syrup, vanilla, almond extract, sugar, and 1 tsp cinnamon. Add wet mixture to dry mixture and stir until dry mix is evenly coated.

Spread granola onto baking sheet. Bake for 30-35 minutes, removing from oven every 10 minutes or so to lightly toss for even baking. Remove and allow to cool completely; granola will crisp up more as it cools.