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LincolnHealth – St. Andrews Campus - Recipes
Recipes

Recipes

Pineapple Gingerbread Squares
  1 14.5 oz. box gingerbread cake and cookie mix
  2 8 oz. cans crushed pineapple in its own juice
  2 4 oz. jars baby food pureed carrots
  1 large egg

  1.  Heat over to 350 Degrees F
  2.  Add all ingredients to a 9-inch by 13-inch nonstick baking pan and
       stir until well blended.  Bake 30 minutes or until wooden toothpick
       inserted in center comes out clean.
  3.  Place on cooling rack and allow to cool completely before cutting.

  Nutrition Facts:  Servings 24, Serving Size 1 square, Preparation
  Time
5 minutes, Baking Time 30 minutes, Carbohydrate
  Exchanges 
1, Fat Exchanges 0.5, Calories 96, Calories from Fat
 
21, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 9 mg, Sodium
 
124 mg, Carbohydrate 17 g, Dietary Fiber 1 g, Sugars 9 g,
  Protein 1 g

Angel Cake with Raspberry Cream and Nectarines
  3/4 cup fat-free whipped topping
  3 Tbsp. all-fruit seedless raspberry spread
  1/4 tsp. almond extract
  4 oz. angel food cake (about 1/4 of a standard angel food cake), cut
     in 4 slices (a serrated knife works best to cut angel food cake
     slices)
  2 cups sliced nectarines or peaches

  1.  In a small mixing bowl, mix together whipped topping with fruit
       spread extract.
  2.  Spoon equal amounts (about 2 Tbsp.) over each slice of cake and
       top with 1/2 cup nectarine slices per serving.

  Nutrition Facts:  Servings 4, Serving Size 1/4 recipe, Preparation
  Time
5 minutes, Carbohydrate Exchanges 2.5, Calories 162,
  Calories From Fat 3, Total Fat 0 g, Saturated Fat 0 g,
  Cholesterol 0 mg, Sodium 62 mg, Carbohydrate 37 g, Dietary
  Fiber
2 g, Sugars 23 g, Protein 3 g

Patty Cake Cookies
  1 18.25 oz. box white cake mix
  1/4 cup egg substitute
  1 6 0z. jar baby food pureed pears
  2 Tbsp. vegetable oil
  1 Tbsp. lemon zest
  3 Tbsp. all-fruit raspberry or apricot spread

  1.  Heat oven to 375 Degrees F
  2.  In a large mixing bowl, combine all ingredients except fruit spread 
       and stir until well blended, using a rubber spatula to break up
       lumps.
  3.  Spoon batter by level tablespoons about 2 inches apart on a
       nonstick baking sheet and bake 7 to 10 minutes or until edges are
       just slightly golden.  Remove from oven and let stand on baking
       sheet 2 full minutes before removing.  Cool completely.  Repeat
       until all batter is used.
  4.  When cookies are completely cooled, place fruit spread in a small
       bowl.  Using a fork, whisk until smooth and pliable.  Top each
       cookie with 1/4 tsp. spread.

  Nutrition Facts:  Servings 48, Serving Size 1 cookie, Preparation
  Time
15 minutes, Baking Time 7 to 10 minutes, Carbohydrate
  Exchanges
0.5, Calories 54, Calories From Fat 13, Total Fat 1 g,
  Saturated Fat 0 g, Cholesterol 0 mg, Sodium 76 mg,
  Carbohydrate 10 g, Dietary Fiber 0 g, Sugars 6 g, Protein 1 g

Caramel Walnut Brownies
  1 20.5 oz. package reduced-fat brownie mix
  1 cup quick-cooking oats
  1 cup water
  2 oz. walnut or pecan pieces (about 1/2 cup)
  2 Tbsp. fat-free caramel or butterscotch ice cream topping

  1.  Heat oven to 350 Degrees F
  2.  In a mixing bowl, combine brownie mix, oats, and water, and
       blend well.  Spoon batter into a 9-inch by 13-inch nonstick baking
       pan, top with walnuts, and bake 25 minutes or until wooden
       toothpick inserted in center comes out almost clean.
  3.  Place on wire rack and let cool completely.
  4.  Drizzle caramel on top of brownies and cut.

  Nutrition Facts:  Servings 24, Serving Size 1 brownie,
  Preparation Time 5 minutes, Baking Time 25 minutes,
  Carbohydrate Exchanges 1.5, Fat Exchanges 0.5, Calories 133,
  Calories From Fat 23, Total Fat 3 g, Saturated Fat 0 g,
  Cholesterol 0 mg, Sodium 92 mg, Carbohydrate 26 g, Dietary
  Fiber
0 g, Sugars 17 g, Protein 2 g 

Balsamic Vinaigrette  
  1/2 cup balsamic vinegar
  2 tsp. minced garlic
  3 tsp. Dijon mustard
  1 Tbsp. olive oil
  1/4 cup minced shallots
       Fresh ground pepper and salt to taste

  1.  In a small bowl, whisk together all ingredients.  Serve over salad
       greens.  You can store this dressing in the refrigerator for 2
       weeks.  

  Nutrition Facts:  Servings 8, Serving Size 2 Tbsp.,
  Preparation Time 5 minutes, Monounsaturated Fat Exchanges
 
0.5,  Calories 23, Calories From Fat 16, Total Fat 2 g, Saturated
  Fat
0 g, Cholesterol 0 mg, Sodium 42 mg, Carbohydrate 2 g,
  Dietary Fiber 0 g, Sugars 1 g, Protein 0 g 

Crab Louis
  1.5 lb. lump crabmeat
  1/2 cup low-fat mayonnaise
  2 Tbsp. evaporated skim milk
  2 Tbsp. chili sauce
  1 Tbsp. lemon juice
  2 Tbsp. diced green pepper
  3 Tbsp. minced scallions
     Romaine lettuce leaves

  1.  Combine all ingredients other than lettuce.  Set crabmeat on top
       of romaine lettuce leaves and serve.
  
  Nutrition Facts:  Servings 6, Serving Size 3 oz, Preparation
  Time
10 minutes, Very Lean Meat Exchanges 3, Starch
  Exchanges
0.5,  Calories 143, Calories From Fat 27, Total Fat 3
  g, Saturated Fat 0 g, Cholesterol 96 mg, Sodium 539 mg,
  Carbohydrate 8 g, Dietary Fiber 0 g, Sugars 5 g, Protein 20 g 

Peppers Vinaigrette  
  1 each small green, yellow, and red pepper, thinly sliced
  2 Tbsp. olive oil
  1/4 cup red wine vinegar
  1 tsp. sugar
  2 Tbsp. minced chives
    Fresh ground pepper and salt to taste
 
  1.  In a pot of boiling water, add the peppers and cook for 2 minutes.
       Drain and plunge in ice water.  Drain again.
  2.  In a blender, blend together remaining ingredients.  Pour over the
       peppers and mix well.  Serve.
  
  Nutrition Facts:  Servings 6, Serving Size 1/2 cup,
  Preparation Time 15 minutes, Monosaturated Fat Exchange
 
1, Vegetable Exchanges 1, Calories 60, Calories From Fat 41,
  Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 25
  mg, Carbohydrate 5 g, Dietary Fiber 1 g, Sugars 3 g, Protein 1 g

Grilled Glazed Peaches
  3 large peaches, pitted and halved, unpeeled
  1/4 cup low-calorie margarine
  2 Tbsp. orange juice 

  1.  Prepare a hot grill.  In a separate pan, melt the margarine and
       orange juice until syrupy.
  2.  Place the peaches, cut side down, on an oiled rack 6 inches from
       the heat source.  Brush the syrup over the peaches.  Grill the
       peaches about 10 minutes, turning and basting frequently, until
       the peaches are hot and glazed.  Remove from the grill and serve. 

  Nutrition Facts:  Servings 6, Serving Size 1/2 large peach,
  Preparation Time 5 minutes, Grilling Time 10 minutes, 
  Fruit Exchanges 0.5, Fat Exchanges 0.5, Calories 59,
  Calories From Fat 23, Total Fat 3 g, Saturated Fat 0 g,
  Cholesterol 0 mg, Sodium 41 mg, Carbohydrate 9 g, Dietary
  Fiber
2 g, Sugars 7 g, Protein 1 g 


   
Health Information

6 St. Andrews Lane | Boothbay Harbor, ME 04538 | (207) 633-2121