More recipes

Now that my parents are back in Oregon and I have to cook - here are a few of my newly tries.

We had this cake for Easter - it looked like a big Easter egg!

Almond Topped Orange Cake

Serves 8; 1 slice per serving

Ingredients:

Cooking spray
1 T all-purpose flour
1 ¾ cup cake flour
¾ cup sugar
1 ½ t baking powder
¼ t baking soda
1/8 t salt
1 T grated orange zest
1 ¼ cups fresh orange juice
1 large egg
2 T canola oil

Garish with:
2 T sliced almonds
Sliced bananas
Sliced oranges

Heat oven to 350 degrees F
Spray 8 in round pan and sprinkle the all-purpose flour on bottom shake out excess flour.

Large bowl stir together – cake flour, sugar, baking powder, soda and salt.

In Medium bowl – stir together orange zest, juice, egg and oil. Pour into dry ingredients then mix on high speed for 2 minutes. Pour in pan and arrange the almond slices on top – I did flower design.

Bake for 40 minutes (I only need to cook for 33 -35 minutes in Vegas) Cool in pan for 10 then remove and let cool completely. Serve with garnishes.

Cals -311 Total fat g -5.5

Very light and good!


Tuesday's Meal - I needed something different. This is very healthy and fulling!

Egg salad sandwich

4 large eggs (I removed one yolk to save some fat)
2 ½ T plain yogurt or light mayo (I used Yogurt)
½ t whole grain mustard or your favorite kind
Pepper
1/3 cup bacon (I used turkey bacon – crisped in Microwave and bam done in 1.5 mins)
Lettuce
Bread (I used whole wheat)

Hard cook eggs: place eggs in single layer in small saucepan and add cold water to cover. Bring to boil. Cover with lid for 13 minutes. Pour off water and cover with cold then ice cold water and sit for 3 minutes.

Peel eggs, smash with fork and add all ingredients from above besides last two.

Put leftovers in fridge.

Let me know if you try it!