Baked Potato Muffins

 Ingredients (Makes 15)

• 5 large russet potatoes, skins on, cut into quarters
• 1 cup diced cheddar
• 1 tablespoon unsalted butter
• 3 large eggs, beaten ( egg substitute for those who don't eat eggs)
  
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• Cooking spray

Method

• Place cut potatoes in a large pot, cover with water and bring to a boil, cook until tender, then drain.
• Meanwhile, preheat the oven to 350°F, add the potatoes to a large bowl, mash well. Combine the cheese and the butter, then add the eggs, pepper and salt - mix well.
• Spray muffin tins with cooking spray and divide the potato mix among 15 cups, filling them as high as you would like - as they will not rise in the oven. Bake until golden brown - around 40 minutes. Remove from the oven and cool for 10 minutes. Serve with light sour cream and chopped chives topping.               
   
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Hearty Chole with Cheddar Cheese

1 teaspoon oil
1 tsp each - cumin and minced garlic
1/2 cup finely chopped red onion
1/2 cup each - diced carrots and potatoes (1/2-inch thick)
1/2 cup thinly sliced red bell pepper
1 tsp each - red chilli powder and turmeric
1 tbsp -chana masala pdr.
1/2 tsp salt or to taste
2 cups water
2 cups chickpeas/ kabuli chana (Canned or pressure-cooked)
1/3 cup finely grated sharp cheddar cheese

In a heavy-bottomed pot, heat oil over medium heat. Add and toast cumin and garlic to fragrance.

Add the vegetables and cook, stirring often until vegetables soften, about 15 minutes.

Add the seasoning - chilli powder, turmeric, chana masala powder and salt. Also 2 cups of water. To thicken the soup, mash about quarter cup of chickpeas to fine paste in a mixer and add the paste along with the remaining chickpeas. Simmer, stirring occasionally for about ten minutes. Add ¼ cup cheddar cheese and stir.

Ladle into bowls; sprinkle the remaining cheese. Enjoy with paratha or bread.

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Cottage Cheese and Egg Breakfast Muffins

Ingredients:
2/3 cup cottage cheese/ paneer
 1/4 cup grated Parmesan
1/4 cup whole wheat flour
 1 tsp. baking pdr
1/4 tsp. salt
4 eggs, beaten
3 Tbsp water
1/4 cup finely diced onion and carrots
 1/2 cup sharp cheddar
 2 Tbsp sliced spring onions

Instructions:
Preheat oven to 400 F.

In mixing bowl, combine cottage cheese, Parmesan, whole wheat flour, almond meal, baking powder, salt, eggs, and water. Mix until well combined, then gently stir in onion,carrot,  sharp cheddar, and green onions.

Spray silicone muffin cups with non-stick spray or olive oil, or use foil muffin cups. Divide batter between six muffin cups. Bake muffins 25-30 minutes or until lightly browned on top and set.

Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough.

 those interested in cancer & health related topics are free to see my blog-

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for crochet designs, my blog, those who like a particular design are free to mail me

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For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com

Cheese Biscuits

Ingredients

2 cups all-purpose flour

4 tsp baking pdr.

1 to 1½ cups finely grated Cheddar cheese, divided

1/2 cup butter

⅔ cup milk

Method

Preheat oven to 425 degrees F/ 200 deg. C.

In a large bowl, mix together flour, baking powder and ½ cup cheese.

Add butter; cut into flour mixture with 2 knives or pastry blender until mixture resembles coarse meal.

Make a well in centre, pour in milk and stir with a fork just until dough forms a ball.

On a lightly floured board, knead dough lightly, about 15 times, until it is smooth.

Roll out dough to ½-inch thickness.

Cut with a 2-inch cookie cutter.

Place on greased cookie sheet and bake about 10 minutes.

Remove from oven.

Sprinkle tops of biscuits generously with grated cheese.

Return to oven and continue baking until cheese is completely melted, about 3 minutes.

Serve warm.

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http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

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For info. about knee replacement, be free to view my blog-

http://knee replacement-stick club.blogspot.com

Provencale Salad

Ingredients for salad
brinjal (   Aubergine)  750 gm
cheddar cheese 300 gm
tomatoes blanched & skinned 500 gm
zucchini sliced thick & sauteed in olive oil


Dressing
garlic crushed  1 tsp
oregano  1 tsp
olive oil   2 tbsp
Balsamic vinegar  or any natural vinegar 2 tbsp
 fresh basil chopped roughly
black pepper pdr   1/2 tsp
parsley chopped   1/2 cup
salt to taste
honey   1 tbsp


Method
cut the brinjal into 1"cubes. Sprinkle a little salt & keep aside for 1/2 hour. Meanwhile, heat vinegar& whisk while warm with the other ingredients. Squeeze all the water out of the brinjal & deep fry until crisp. Drain on a paper & mix with the other salad ingredients.

Vegetable Casserole

Ingredients

• 1 large onion, diced
• 3 cups mixed vegetables cut into bite-size pieces (carrots, beans, broccoli, cauliflower, cabbage, )
• 2 tablespoons oil
• 1 cup low fat plain yogurt
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup Cheddar cheese, grated
• 1 cup  breadcrumbs
• 1 teaspoon garlic powder

Instructions

1. Preheat oven to 325 degrees F.
    
2. In a skillet over medium heat, sauté onion and vegetables in oil for 15-20 minutes.
    
3. Place cooked vegetables in a colander to drain excess moisture and set aside.
    
4. In a mixing bowl, combine yogurt, salt, pepper, garlic powder and cheddar cheese and fold together. Fold in vegetables.
    
5. Pour into casserole dish and cover with breadcrumbs, press down on top of casserole to even out. Bake for 25-35 minutes.

Chilaquiles Casserole

This version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.

Ingredients:

• 1 tablespoon canola oil
• 1 medium onion, diced
• 1 medium zucchini, grated
• 1 19-ounce can black beans, rinsed
• 1 14-ounce can diced tomatoes, drained
• 1 1/2 cups corn, frozen (thawed) or fresh
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 12 corn tortillas, quartered
• 1 19-ounce can mild red or green enchilada sauce
• 1 1/4 cups shredded reduced-fat Cheddar cheese

• Preparation:

  
  1

  Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
  2

  Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
  3

  Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
  4

  Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.