Tilapia with Tomatoes and Olives

Ingredients:

3 Tbsp Olive Oil

2 Cloves Garlic (finely chopped)

1 28-oz. can Diced Tomatoes

1/4 Tsp Dried Thyme

Salt

1/3 cup Pitted Black Olives (chopped)

4 6-oz. Tilapia Fillets

2 Tbsp Finely Chopped Fresh Parsley

Ingredients:

Warm 1 Tbsp. oil in a large saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, thyme and 1/2 tsp. salt. Bring to a simmer, reduce heat to medium-low and cook until slightly thickened, about 10 minutes. Stir in olives. Sprinkle tilapia with salt and place on top of tomato sauce. Cover and cook until fish is opaque throughout, 8 to 10 minutes. Drizzle with remaining 2 Tbsp. olive oil, sprinkle with parsley, and serve.

www.allyou.com

Spicy Chicken Quesadillas

Ingredients:

1 cup Chopped Skinless, Boneless Rotisserie Chicken Breast

1/3 cup Refrigerated Fresh Salsa

1/4 cup Canned No-Salt-Added Black Beans (rinsed and drained)

1/4 cup Frozen Whole-Kernel Corn (thawed)

1 1/2 Tbsp Chopped Pickled Jalapeño Pepper

8 (6-inch) Flour Tortillas

1 cup Shredded Reduced-Fat Monterey Jack Cheese

Cooking spray

1/4 cup Reduced-Fat Sour Cream

Directions:

Combine first 5 ingredients in a medium bowl. Divide chicken mixture evenly over 4 tortillas. Sprinkle quesadillas evenly with cheese. Top with remaining 4 tortillas. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.

www.cookinglight.com

Pan-Seared Halibut with Bell Pepper Relish

Ingredients:

1 1/2 Tbsp Olive Oil (divided)

4 (6-ounce) Halibut Fillets

1/4 Tsp Salt

1/4 Tsp Freshly Ground Black Pepper

2 Tbsp Chopped Shallots

1 Tsp Minced Fresh Garlic

1 cup Chopped Yellow Bell Pepper

1/2 cup Chopped Plum Tomato

1 Tbsp Sherry Vinegar

1/2 Tsp Smoked Paprika

1 Tbsp Chopped Fresh Flat-Leaf Parsley

Directions:

Heat a large nonstick skillet over medium-high heat. Add 2 1/4 teaspoons oil to pan; swirl to coat. Sprinkle halibut evenly with salt and black pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Carefully remove fish from pan, and keep warm. Add remaining 2 1/4 teaspoons oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 1 minute. Add bell pepper and next 3 ingredients (through paprika); sauté 3 minutes or until bell pepper is tender. Stir in parsley. Serve relish with fish.

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Warm Coconut Rice Pudding

Ingredients:

1 cup Water

1 cup Uncooked Instant Rice

1/2 cup Sugar

3 Tbsp Cornstarch

1/4 Tsp Salt

1 1/2 cups 2% Reduced-Fat Milk (divided)

2 Large Egg Yolks

1 cup Light Coconut Milk

1/4 cup Flaked Sweetened Coconut

1 Tsp Vanilla Extract

1/4 Tsp Ground Cinnamon

1/4 Tsp Ground Cardamom

1 Tbsp Chopped Pistachios

Directions:

Bring water to a boil in a saucepan. Stir in rice; cover and reduce heat to medium-low. Simmer 5 minutes. Remove from heat; uncover. Set aside. Combine sugar, cornstarch, and salt in a small bowl. Combine 1/4 cup milk and yolks in a bowl, stirring with a whisk. Add sugar mixture to milk mixture, stirring with a whisk until blended. Bring remaining 1 1/4 cups milk and coconut milk to a boil in a small saucepan. Gradually add hot milk mixture to yolk mixture, stirring with a whisk. Return milk mixture to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; stir in cooked rice, coconut, and next 3 ingredients (through cardamom). Top with pistachios.

www.cookinglight.com

Mushroom-Brown Rice Risotto

Ingredients:

1 1/2 Tsp Kosher Salt (divided)

1 cup Short-Grain Brown Rice

1/2 cup Dried Porcini Mushrooms (about 1/2 ounce)

3 cups Hot Water

2 Tbsp Olive Oil (divided)

1 lb. Button or Cremini Mushrooms (sliced 3 cups)

1-inch Cut Green Beans
1/2 Tsp Black Pepper (divided)
1/2 cup Chopped Shallots

1/2 cup White Wine

2 oz Parmigiano-Reggiano Cheese (grated-about 1/2 cup)

1/4 cup Chopped Fresh Flat-Leaf Parsley

2 Tsp Chopped Fresh Thyme

Directions:

Bring a medium saucepan of water to a boil, and add 1 teaspoon salt. Stir in rice; reduce heat, and simmer for 15 minutes (rice will not be done). Drain. Set aside. Place porcini in a medium bowl; add 3 cups hot water. Let stand 15 minutes. Drain through a sieve over a bowl; reserve liquid. Chop porcini. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced fresh mushrooms; sauté for 8 minutes or until moisture evaporates and mushrooms begin to brown, stirring occasionally. Stir in reserved porcini, green beans, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook for 2 minutes or until the green beans are crisp-­tender. Place mushroom mixture in a large bowl; keep warm. Return pan to medium-high heat; add remaining 1 tablespoon oil. Add shallots, and sauté 4 minutes or until tender. Add rice; cook for 2 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in wine; cook 2 minutes or until the wine evaporates, stirring constantly. Add 1/2 cup reserved mushroom liquid to rice mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Stir in remaining mushroom liquid, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 30 minutes total). Stir in mushroom mixture, Parmigiano-­Reggiano, and parsley; sprinkle with thyme. Serve immediately.

www.cookinglight.com

Ginger Raisin Biscotti

Ingredients:

2 Eggs

3/4 cup Sugar

1/4 cup Molasses

1 tsp Vanila Extract

2 1/4 cup Flour

1/2 Tsp Ground Cinnamon

1/2 Tsp Baking Soda

1/4 Tsp Salt

3/4 cup Raisins

3 Tbsp Crystalized Ginger (chopped)

Directions:

Preheat oven to 350F degrees. Line two 9x4-inch baking sheets with parchment paper and set aside. Measure flour, cinnamon, baking soda and salt into a small mixing bowl and stir together well; set aside. In a medium bowl, beat eggs, sugar, molasses and vanilla together until smooth. Add to dry ingredients, a little at a time, and mix together until stiff dough. Stir in raisins and ginger. Turn onto lightly floured surface and divide in half. Shape into balls and place each piece on a prepared baking sheet. Flatten to form rectangle about 1/2-inch thick. Bake 30 minutes at 350F degrees; cool slightly. Cut into 1/2-inch slices with serrated knife and arrange cut sides down on baking sheet. Reduce heat to 200F degrees and bake for 15 minutes; turn and bake for 15 minutes more. Cool completely.

www.loveyourraisins.com

Marinated Shrimp and Artichokes

Ingredients:

1/4 cup White Balsamic Vinegar

2 Tbsp Finely Chopped Fresh Parsley

2 Tbsp Finely Chopped Green Onion

3 Tbsp Olive Oil

1 (0.75-oz.) Envelope Garlic-and-Herb Dressing Mix

1 lb Peeled and Deveined, Large Cooked Shrimp (21/30 count)

1 (14-oz.) can Artichoke Hearts (drained, and cut in half)

1 (6-oz.) can Large Black Olives (drained)

1 cup Halved Grape Tomatoes

1 (4-oz.) Package Feta Cheese (cut into 1/2-inch cubes)

Small Fresh Basil Leaves

Directions:

Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 24 hours. Stir in desired amount of basil just before serving. Serve with a slotted spoon. Tested with Good Seasons Garlic & Herb Salad Dressing & Recipe Mix.

www.southernliving.com

Roasted Vegetables and Chickpeas

Ingredients:

1 lb. Carrots (peeled and cut in 2-inch pieces)

1 lb. Sweet Potatoes (peeled and cut in chunks)

1 Large Red Onion (peeled, halved, and cut in 1-inch wedges)

1 lb. Red or Russet Potatoes(cut in cubes)

6 Cloves Garlic (minced)

1 -16-oz. can Chick Peas (garbanzos, rinsed and drained)

2 to 3 Tbsp. Vegetable Oil or Olive Oil

1 tsp. Dried Rosemary (crushed)

1 tsp. Packed Brown Sugar or Granulated Sugar

1/2 tsp. Kosher Salt

1/2 tsp. Freshly Ground Black Pepper

Directions:

Position an oven rack in center of oven. Preheat oven to 425 degrees F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat. Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.

www.bhg.com

Microwave Egg Scramble

Ingredients:

2 Eggs

2 Tbsp Milk

2 Tbsp Shredded Cheddar Cheese

Salt and Pepper

Directions:

Coat microwavable mug with cooking spray. Add eggs and milk; beat until blended. Microwave on high 45 seconds; stir. Microwave until eggs are almost set, 30-45 seconds longer. Top with cheese; season with salt and pepper.

Hot Crawfish Dip

Ingredients:
1/2 cup Butter
1 Bunch Green Onions (sliced-about 1 cup)
1 Small Green Bell Pepper (diced)
1 (1-lb.) Package Frozen Cooked, Peeled Crawfish Tails (thawed and undrained)
2 Garlic Cloves (minced)
1 (4-oz.) Jar Diced Pimiento (drained)
2 Tsp Creole Seasoning
1 (8-oz.) Package Cream Cheese (softened- considered Reduced Fat)
French Bread Baguette Slices
Garnishes: Sliced Green Onion and Chopped Flat-Leaf Parsley

Directions:
Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.

www.southernliving.com

Sweet Potato-Carrot Casserole

Ingredients:

6 Large Sweet Potatoes (about 5 lb.)

1 1/2 lbs. Carrots (sliced)

1/4 cup Butter (consider Smart Balance Light)

1 cup Sour Cream (consider light)

2 Tbsp Sugar

1 Tsp Lemon Zest

1/2 Tsp Salt

1/2 Tsp Ground Nutmeg

1/2 Tsp Freshly Ground Pepper

1 1/2 cups Miniature Marshmallows

1 cup Sugar-and-Spice Pecans

Directions:

Preheat oven to 400°. Bake sweet potatoes on an aluminum foil-lined 15- x 10-inch jelly-roll pan 1 hour or until tender. Reduce oven temperature to 350°. Cool potatoes 30 minutes. Meanwhile, cook carrots in boiling water to cover 20 to 25 minutes or until very tender; drain. Process carrots and butter in a food processor until smooth, stopping to scrape down sides as needed. Transfer carrot mixture to a large bowl. Peel and cube sweet potatoes. Process, in batches, in food processor until smooth, stopping to scrape down sides as needed. Add sweet potatoes to carrot mixture. Stir in sour cream and next 5 ingredients, stirring until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Bake at 350° for 30 minutes or until thoroughly heated. Remove from oven. Sprinkle with marshmallows. Bake 10 more minutes or until marshmallows are golden brown. Remove from oven, and sprinkle with Sugar-and-Spice Pecans.

www.southernliving.com

Pork Medallions with Pears

Ingredients:

1 cup Quinoa (rinsed)

1 lb. Pork Tenderloin (cut into 1-inch-thick slices)

1 Tbsp. Extra-Virgin Olive Oil

2 Tsp Fennel Seeds

4 Green Onions (sliced)

2 Cloves Garlic (chopped)

1 1/2 lbs. Ripe Anjou or Bartlett Pears (peeled, cored, and sliced)

1 Tbsp Fresh Lemon Juice

Directions:

Prepare quinoa as label directs. Press pork with palm of hand to flatten. Sprinkle with 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper. In 12-inch skillet, heat oil on medium-high. Add pork; cook 5 to 6 minutes or until browned on both sides, turning over once. Transfer to plate. Reduce heat to medium. To same skillet, add fennel seeds; cook 30 seconds, stirring. Add green onions, 1/3 cup water, and garlic; cook 1 minute, stirring. Add pears, lemon juice, and 1/4 teaspoon salt; cook 2 minutes or until pears begin to soften, stirring occasionally. Return pork to pan, along with any juices. Cook 3 to 6 minutes or until pork is slightly pink in center (145 degrees F). Serve pork with quinoa; top with pear mixture. Garnish with additional green onion, if desired.

Roasted Eggplant Dip

Ingredients:

1 Large Eggplant

1 Tbsp Lemon Juice

2 Tbsp Extra-Virgin Olive Oil

1 Onion (finely chopped)

1 Medium Red Bell Pepper (seeded, finely chopped)

1 Medium Green Bell Pepper (seeded, finely chopped)

1 Jalapeño (seeded, minced)

Salt and Pepper

1/4 Tsp Crushed Red Pepper

4 Cloves Garlicm (minced)

1 cup Drained Canned Petite Diced Tomatoes

1 Tsp Red Wine Vinegar

2 Tbsp Chopped Fresh Parsley

2 Tbsp Chopped Fresh Basil

2 Tbsp Grated Parmesan

Crudités or Pita Chips (optional)

Directions:

Cut eggplant in half lengthwise, cutting through stem. Scoop out pulp, leaving a 1/4-inch border. Brush the insides with lemon juice, wrap tightly in plastic wrap and refrigerate. Finely chop eggplant pulp. Warm oil in a large skillet over medium heat. Add pulp, onion, bell peppers and jalapeño. Sprinkle with 1 tsp. salt, 1/2 tsp. pepper and crushed red pepper. Sauté until vegetables are tender, about 12 minutes. Add garlic and tomatoes; sauté for 5 minutes longer. Let cool for 10 minutes, then stir in vinegar, parsley, basil and Parmesan. Transfer to a bowl and let cool completely. (Dip can be made up to 8 hours ahead. Cover and refrigerate.) When cool, taste and season with additional salt and pepper. Pat eggplant shells dry and fill with dip. Serve with crudités and pita chips, if desired.

Recipe at www.allyou.com

Enchilada Casserole

Ingredients:

1 lb. Ground Sirloin

1 cup Chopped Onion

1 Tbsp Butter

1 Tbsp Minced Garlic

1 1/2 Tbsp All-Purpose Flour

1 cup Fat-Free, Lower-Sodium Beef Broth

1 Tbsp 40% Less-Sodium Taco Seasoning Mix

1 (8-ounce) can No-Salt-Added Tomato Sauce

4 (8-inch) Whole-Wheat Flour Tortillas

1/3 cup (1 1/2 ounces) Shredded Monterey Jack Cheese with Jalapeño Peppers

Directions:

Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble. Preheat oven to 400°. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.

Recipe in Cooking Light

Chicken Divan

Ingredients:

1 1/2 lbs. Broccoli (about 3 large heads, chopped)

24 oz Boneless, Skinless Chicken Breasts

Salt and Pepper

1 Tbsp Unsalted Butter

2 1/2 Tsp Extra-Virgin Olive Oil

2 Cloves Garlic (crushed)

2 Tbsp Minced Shallot or Onion

1/4 cup All-Purpose Flour

1 cup Fat-Free Chicken Broth

1 cup Nonfat Milk

1/4 cup Dry Sherry or White Wine

6 oz Shredded Reduced-Fat Swiss Cheese

1/4 cup Grated Parmesan

1/4 cup Seasoned Whole-Wheat Bread Crumbs

Directions:

Bring a large pot of water to a boil. Add broccoli and blanch 3 minutes. Drain and rinse with cold water to stop cooking. Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray. Season chicken with salt and pepper. Mist a large skillet or grill pan with cooking spray; place over medium-low heat. Cook chicken, turning once, until browned and almost cooked through, about 10 minutes. Remove from heat; transfer chicken to a cutting board. When cool, slice chicken into bite-size pieces. Warm a medium skillet over medium heat. Add butter and 2 tsp. oil; heat until butter has melted. Add garlic and shallots and sauté until tender, about 3 minutes. Sprinkle flour over mixture and whisk until incorporated. Stir in broth, milk and sherry and bring to a boil. Remove from heat and stir in half of Swiss cheese. Season with salt and pepper. Arrange broccoli in baking dish and pour half of sauce on top. Arrange chicken on top and cover with remaining sauce. Sprinkle with remaining Swiss cheese and Parmesan; top with bread crumbs. Drizzle with 1/2 tsp. olive oil. Bake for 30 minutes or until browned on top; serve hot.

Recipe in www.allyou.com

Moroccan Chicken and Butternut Squash Soup

Ingredients:

1 Tbsp Olive Oil

1 cup Chopped Onion

3 (4-ounce) Skinless, Boneless Chicken Thighs (cut into bite-sized pieces)

1 Tsp Ground Cumin

1/4 Tsp Ground Cinnamon

1/8 to 1/4 Tsp Ground Red Pepper

3 cups (1/2-inch) Cubed Peeled Butternut Squash

2 Tbsp No-Salt-Added Tomato Paste

4 cups Chicken Stock or Fat Free, Lower Sodium Chicken Broth

1/3 cup Uncooked Couscous

3/4 Tsp Kosher Salt

1 Zucchini (quartered lengthwise and sliced into 3/4-inch pieces)

1/2 cup Coarsely Chopped Fresh Basil

2 Tsp Grated Orange Rind

Directions:

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.

Recipe in Cooking Light

Shrimp Stuffed Shells

Ingredients:

20 Uncooked Jumbo Pasta Shells

1 1/2 Tbsp Olive Oil

1/2 cup Chopped Shallots

2 Tbsp Minced Garlic (about 6 cloves)

1/2 cup (4 ounces) 1/3 Less-Fat Cream Cheese

1/4 cup 2% Reduced-Fat Milk

1/4 Tsp Ground Red Pepper

1/3 cup Chopped Fresh Basil

1 lb. Medium Shrimp (peeled, deveined, and coarsely chopped)

1 Tbsp Potato Starch

Cooking Spray

3 cups Lower-Sodium Marinara Sauce (divided)

1/3 cup (1 1/2 ounces) Grated Fresh Parmigiano-Reggiano Cheese

Directions:

Preheat oven to 400°. Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well. Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 4 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add cream cheese, milk, and pepper; cook until cheese melts, stirring until smooth. Remove from heat. Stir in basil. Place shrimp in a bowl. Sprinkle with potato starch; toss well to coat. Add cream cheese mixture to shrimp; toss well. Divide shrimp mixture evenly among pasta shells. Coat a 13 x 9-inch glass or ceramic baking dish with cooking spray; spread 1 cup marinara over bottom of dish. Arrange shells in prepared dish; top with remaining 2 cups marinara. Sprinkle shells evenly with Parmigiano-Reggiano cheese. Bake at 400° for 30 minutes or until shrimp is done.

Recipe in Cooking Light

Chicken with Olives and Lemons

Ingredients:

2 Tsp Grated Lemon Rind

1/4 cup Fresh Lemon Juice

1 Tbsp Extra-Virgin Olive Oil

1 1/2 Tbsp Minced Fresh Garlic

4 (6-ounce) Skinless, Boneless Chicken Breast Halves (halved crosswise)

Cooking spray

2 Tsp Chopped Fresh Oregano

1/2 Tsp Chopped Fresh Rosemary

1/2 Tsp Freshly Ground Black Pepper

15 Oil-Cured Olives (pitted and sliced)

1 Large Shallot (sliced)

1 Lemon (thinly sliced)

Directions:

Preheat oven to 400°. Combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Shake to coat chicken. Marinate 15 minutes at room temperature. Arrange chicken mixture in a broiler-safe 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Sprinkle chicken evenly with oregano and the next 4 ingredients (through shallot); top with lemon slices. Bake at 400° for 20 minutes. Remove chicken from oven. Preheat broiler to HIGH. Place chicken 3 inches from broiler element; broil on HIGH for 3 minutes or until chicken is browned and done.

Recipe from Cooking Light

Bread Pudding with Salted Caramel Sauce

Ingredients:

Bread pudding-

5 cups (1/2-inch) Cubed French Bread

1 cup Evaporated Fat-Free Milk

3/4 cup 1% Low-Fat Milk

1/3 cup Granulated Sugar

2 Tbsp Bourbon

1 Tbsp Vanilla Extract

1 Tsp Ground Cinnamon

1/4 Tsp Kosher Salt

2 Large Eggs

Sauce-

3/4 cup Packed Light Brown Sugar

3 Tbsp Bourbon

1 Tbsp Unsalted Butter

6 Tbsp Half-and-Half (divided)

1 Tsp Vanilla Extract

1/8 Tsp Kosher Salt

Cooking Spray Preparation

Directions:
Preheat oven to 350°. To prepare bread pudding, arrange bread in a single layer on a baking sheet. Bake at 350° for 8 minutes or until lightly toasted. Combine evaporated milk and next 7 ingredients (through eggs) in a large bowl; stir with a whisk. Add bread cubes. Let stand 20 minutes, occasionally pressing on bread to soak up milk. To prepare sauce, combine brown sugar, 3 tablespoons bourbon, and butter in a small saucepan over medium-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 tablespoons half-and-half; simmer 10 minutes or until reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 tablespoon half-and-half, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm. Spoon half of bread mixture into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 3 tablespoons sauce over bread mixture. Spoon remaining half of bread mixture over sauce. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Serve warm sauce with bread pudding.

Recipe found in Cooking Light

Chocolate Chip Coffee Muffins

Ingredients:

2/3 cup Whole Milk

5 Tbsp Butter (melted)

3 Tbsp Instant Coffee Granules

1 1/2 Tsp Vanilla Extract

1 Large Egg (lightly beaten)

2 cups All-Purpose Flour

2/3 cup Sugar

1/2 cup Semisweet Chocolate Chips

2 Tsp Baking Powder

1/4 Tsp Salt

Cooking Spray

Directions:

Prehear Oven to 400 degrees. Combine first 5 ingredients. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Make a well in the center of the flour mixture. Add milk mixture to flour mixture; stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 degrees for 18 minutes or until done. Remove muffins from pan immediately; place on a wire rack to cool.

Recipe from Cooking Light Magazine