Deceptively Delicious - Jessica Seinfeld [15]
Green Eggs
(WITH SPINACH)
Despite the eggs being green, I cannot believe how much my kids love these eggs. This quick meal doesn’t require a puree, either.
Prep: 7 minutes • Total: 35 minutes • Serves 4
2 teaspoons trans-fat-free soft tub margarine spread
1 pound baby spinach, washed and drained
3 tablespoons lowfat milk
4 large eggs
2 large egg whites
Pinch of salt
Nonstick cooking spray
Turkey bacon (optional)
1. Melt 1 teaspoon of the margarine in a large nonstick skillet over medium heat. Add the spinach, turn the heat to high, and cook, stirring often, until the spinach wilts. Then add the milk and cook to evaporate, 1 to 2 more minutes. Transfer to a food processor and puree; let cool a few minutes.
2. In a large bowl, whisk the eggs with the puree and the salt.
3. Coat the same skillet with cooking spray and set the pan over medium heat. Add the remaining teaspoon margarine and heat until melted. Add the egg mixture, reduce the heat to low, and cook, stirring occasionally, 2 to 3 minutes.
Sascha: Wow! Green eggs? Can we make pink eggs next time?
Jessica: Hmm, maybe…. In the meantime, let’s read Green Eggs and Ham by Dr. Seuss!
Peanut Butter and Jelly Muffins
(WITH CARROT)
I don’t know who likes these more, kids or grown-ups.
Prep: 10 minutes • Total: 35 minutes • Makes 12 muffins • Packable
Nonstick cooking spray
½ cup natural peanut butter (creamy)
½ cup carrot puree
½ cup firmly packed light or dark brown sugar
2 tablespoons trans-fat-free soft tub margarine spread
½ cup nonfat plain yogurt
1 large egg white
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup low-sugar strawberry, blueberry, or grape preserves
1. Preheat the oven to 350°F. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
2. In a large bowl, beat the peanut butter, carrot puree, sugar, and margarine with a wooden spoon until well combined. Stir in the yogurt and egg white.
3. Add the flour, baking powder, baking soda, and salt. Stir until just combined, but do not overmix—there should be some lumps in the batter.
4. Divide the batter among the muffin cups and drop a spoonful of preserves on top of each.
5. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 20 to 25 minutes. Turn the muffins out onto a rack to cool.
6. Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.
Blueberry Lemon Muffins
(WITH YELLOW SQUASH)
Using an ice cream scoop to fill the muffin cups makes it easy!
Prep: 10 minutes • Total: 26 minutes • Makes 12 muffins • Packable
Nonstick cooking spray
½ cup firmly packed light or dark brown sugar
4 tablespoons trans-fat-free soft tub margarine spread, chilled
1 cup lowfat lemon yogurt
1 cup blueberries
½ cup yellow squash puree
1 large egg
2 teaspoons pure lemon extract
1 teaspoon grated lemon zest
2 cups all-purpose flour
¼ cup flaxseed meal
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1. Preheat the oven to 350°F. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
2. In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
3. Add the flour, flaxseed meal, baking powder, baking soda, and salt. Stir just to combine, but do not overmix—the batter is supposed to be lumpy.
4. Divide the batter among the muffin cups. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool.
5. Store in an airtight container at room temperature for up to 2 days, or wrap