Oven-Fried Zucchini Sticks

Oven-Fried Zucchini Sticks
Makes 4 servings
Ingredients
Canola oil cooking spray½ cup whole-wheat flour½ cup all-purpose flour2 tablespoons cornmeal1 teaspoon salt½ teaspoon freshly ground pepper1 ½ pounds zucchini (about 3 medium), cut into ½-by-3-inch sticks2 large egg whites, lightly beaten
Oven-Fried Zucchini Sticks Ingredients Cont.

Instructions

1. Preheat oven to 475°F. Coat a large baking sheet with cooking spray. 2. Combine whole-wheat flour, all-purpose flour, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.
Oven-Fried Zucchini Sticks Instructions Cont.

Oven-Fried Zucchini Sticks Nutrition Information
Per serving: 108 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 22 g carbohydrate; 6 g protein; 4 g fiber; 427 mg sodium; 524 mg potassium. Nutrition bonus: Vitamin C (48% daily value), Potassium (15% dv).1 1/2 Carbohydrate ServingExchanges: 1 starch, 1 1/2 vegetable

The EatingWell Tuna Melt

Makes 4 servings
Ingredients
4 slices whole-wheat bread2 6-ounce cans chunk light tuna (see Ingredient note), drained1 medium shallot, minced (2 tablespoons)2 tablespoons reduced-fat mayonnaise1 tablespoon lemon juice1 tablespoon minced flat-leaf parsley⅛ teaspoon saltDash of hot sauce, such as TabascoFreshly ground pepper to taste2 tomatoes, sliced½ cup shredded sharp Cheddar cheese
The EatingWell Tuna Melt Ingredients Cont.

The EatingWell Tuna Melt Instructions
1. Preheat the broiler.2. Toast bread in a toaster.3. Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes. Serve immediately.
The EatingWell Tuna Melt Instructions Cont.

The EatingWell Tuna Melt Tips
Ingredient Note: Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light, on the other hand, which comes from smaller fish, skipjack or yellowfin, is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples.
The EatingWell Tuna Melt Tips Cont.

The EatingWell Tuna Melt Nutrition Information
Per serving: 264 calories; 7 g fat (3 g sat, 1 g mono); 68 mg cholesterol; 19 g carbohydrate; 31 g protein; 3 g fiber; 403 mg sodium; 274 mg potassium.Nutrition bonus: Vitamin A & Vitamin C (20% daily value).1 Carbohydrate ServingExchanges: 1 starch, 1/2 vegetable, 3 very lean meat, 1/2 high-fat meat

Crab Cake Burgers

Makes 6 servings

Ingredients
1 pound crabmeat 1 egg, lightly beaten½ cup panko breadcrumbs (see Note)¼ cup light mayonnaise2 tablespoons minced chives1 tablespoon Dijon mustard1 tablespoon lemon juice1 teaspoon celery seed1 teaspoon onion powder¼ teaspoon freshly ground pepper4 dashes hot sauce, such as Tabasco, or to taste1 tablespoon extra-virgin olive oil2 teaspoons unsalted butter
Crab Cake Burgers Ingredients Cont.

Crab Cake Burgers Instructions
1. Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.2. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.
Crab Cake Burgers Instructions Cont.

Crab Cake Burgers Tips
Note: Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser in texture than other dried breadcrumbs. They produce a crispy crust and are less likely to become soggy than finely ground breadcrumbs. Look for panko in the Asian food section of large supermarkets and in specialty Asian markets.
Crab Cake Burgers Tips Cont.

Crab Cake Burgers Nutrition Information
Per serving: 163 calories; 8 g fat (2 g sat, 3 g mono); 86 mg cholesterol; 6 g carbohydrate; 16 g protein; 0 g fiber; 350 mg sodium; 293 mg potassium.Nutrition bonus: Selenium (44% daily value), Zinc (20% dv), Vitamin C (15% dv).1/2 Carbohydrate ServingExchanges: 1/2 starch, 2 very lean meat, 1 fat (mono)

Daily Inspiration

There is greatness in doing something you hate for the sake of someone you love.
—Rabbi Shmuley Boteach

Daily Inspiration

Never mind if you fall far short of the thing you want to do,--encourage your effort. If no one else will say it to you, say it to yourself. 'Not so bad.' It will make the next effort easier and better.

—Josephine Demott Robinson

Healthy Recipe: Low-Carb Pancakes with Blackberry Syrup and Sausage

Pancakes:

1 cup soy flour

1/4 cup wheat flour

4 tsp baking powder

2 tbsp. low carb sweetener

1/4 teaspoon salt

3 eggs

1 1/2 cup half and half

3 tablespoons canola oil

1/2 teaspoon vanilla extract

Syrup:1 cup blackberries

1 - 2 tsp. butter

1/4 cup low carb syrup

12 sausage links

Pancake Preparation:(approximately 2.5 net carbs per pancake)

Beat oil, eggs, vanilla extract and half and half in a large bowl with a wire whip. Sift in dry ingredients and beat batter until smooth. Don't worry about over-mixing. Preheat large frying pan over medium-medium high heat. Spray pan liberally with canola cooking spray. Spoon a generous tablespoon of batter into pan making sure pancakes don't touch. Flip pancake when bubbles start to form on top. Cook about 2 minutes each side.

Syrup Preparation:Heat blackberries and butter over low heat. Mash berries with back of spoon. Add low-carb syrup and warm. Serve over pancakes or low carb French toast.

Yields 6 servings (3 pancakes each) with syrup and two links of sausage - approximately 9.5 net carbs per serving