Meijer Healthy Living Recipes: Gluten-Free Dishes 11-30-2010 - WNEM TV 5

Meijer Healthy Living Recipes: Gluten-Free Dishes 11-30-2010

Zucchini and Leek Soup Makes 6 servings
Ingredients:
5 leeks, cleaned and trimmed, use white part only 6 cups zucchini, sliced 3 cloves garlic 32 oz. Meijer Organics Chicken or Vegetable Broth 1/2 cup dry white wine, optional 3 tbsp. Meijer Extra Virgin Olive Oil 1 tbsp. Meijer Apple Cider Vinegar 1/2 cup Silk Soy Milk Coffee Creamer (plain) 1 tbsp. dried dill weed 1/4 tsp. ground nutmeg Salt and pepper to taste
Directions:
1. Place a large soup pot over medium heat. After heating for 30 seconds add the oil. Allow the oil to heat for one minute. 2. Add the leeks, zucchini and garlic. Heat for 5 minutes, stirring occasionally. 3. Add the stock and wine and bring to a boil. Once boiling, turn down to a simmer and cover. Simmer in a covered pot for 30 minutes. 4. Add vinegar, creamer, dill, nutmeg and salt and pepper. 5. Using an immersion blender, blend until creamy. Serve hot or chilled.
Recipe adapted from Gluten Free Life with Jen Cookbook
Nutrition Facts per serving: Calories 173, Fat 9 g, Saturated Fat 1.5 g, Cholesterol 3 mg, Sodium 700 mg, Carbohydrates 20 g, Fiber 4 g, Protein 3 g
Cherry and Pecan Wild Rice Salad Makes 8 servings
Ingredients:
1 cup wild rice blend 1/2 tsp. salt 1/2 cup dried cherries 1/2 cup chopped pecans 1/4 cup sliced green onions 1/2 cup fresh parsley, minced Juice and zest from one orange 2 tbsp. Meijer Extra Virgin Olive Oil
1. Prepare rice according to package. Allow to cool. 2. Add remaining ingredients. Stir well. Serve warm, chilled or at room temperature.
Recipe adapted from Gluten Free Life with Jen Cookbook
Nutrition Facts per serving: Calories 129, Total fat 9 g, Saturated fat 1 g Cholesterol 0 mg, Sodium 148 mg, Carbohydrate 12 g, Fiber 2 g, Protein 2 g
Pumpkin Pie Muffins with Cinnamon Pecan Topping Makes 16 servings
Ingredients:
2 cups gluten free flour blend (such as Bob’s Red Mill) 2 tsp. baking powder 1 tsp. baking soda 1 tbsp. cinnamon 1 cup cane sugar 1/2 cup brown sugar 1/2 can Meijer 100% Pure Pumpkin 1 cup Meijer Fat-Free Milk 1/2 cup Meijer Canola Oil 1/2 cup orange juice 2 eggs
Ingredients for topping:
1 tsp. water 1 tsp. vanilla 1 tsp. pumpkin pie spice 2 tbsp. brown sugar 3/4 cup pecans, finely chopped
1. Preheat oven to 350F. 2. In a large bowl combine dry ingredients. 3. Add wet ingredients and combine. 4. Either line 16 muffin tins with paper liners or spray with cooking spray. Fill each muffin tin 3/4 full. 5. Place muffins in the oven and bake for 10 minutes. 6. While muffins are baking, prepare topping. In a small bowl, combine water and vanilla. Stir in brown sugar and pumpkin pie spice. Add pecans and mix to coat the pecans with the sugar topping. 7. After the muffins have baked for 10 minutes, open the oven and sprinkle the pecan mixture on top of the muffins. Return the muffins to the oven and continue baking for 12-15 more minutes or until a toothpick inserted into the muffin comes out clean. 8. When done, allow to rest in the pan on a cooling rack for 5 minutes. Then remove from pan and allow to cool on a wire rack.
Recipe adapted from Gluten Free Life with Jen Cookbook
Nutrition Facts per serving: Calories 245, Total fat 11 g, Saturated fat 1 g, Cholesterol 23 mg, Sodium 18 mg, Carbohydrate 37 g, Fiber 2 g, Protein 3 g
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