Fiesta Bread
One of the things I've been trying to do is lower my cholesterol. Unfortunately as it seems to go even if you eat right your genetics see to it that it makes it near impossible to achieve these low lab numbers.
I've already done the pills and couldn't take them due to the constant tingling sensation in my legs and I still continue to have issues from taking them only for 2 weeks.
So I continue to scout for interesting recipes to make oatmeal more fun. I am not a breakfast person which makes it harder. But on the Quaker Oatmeal site I have found an interesting recipe for Fiesta Bread. Certainly this recipe is geared for those who like a little zing. I'm not sure if I'd serve this with a soup or eat it just so. But hey, you always have the option of matching this one up with the right Mexican dish.
Fiesta Bread
1 cup QUAKER® Oats (Quick or Old fashioned, uncooked)
1-1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt (optional)
2 tablespoons margarine, chilled
1/4 cup thinly sliced green onions (about 2)
1 medium jalapeno pepper, seeded, finely chopped or 1 tablespoon canned chopped green chilies
1 cup nonfat plain yogurt
2 egg whites, lightly beaten
spread
4 ounces (1/2 package) fat-free cream cheese, softened
2 tablespoons Tostitos® salsa
1 tablespoon thinly sliced green onion
preparation
1. Heat oven to 425°F. Lightly spray 10-inch oven-proof skillet or cookie sheet with no stick cooking spray or grease lightly.
2. For bread, in large bowl, combine dry ingredients; mix well. Cut in margarine with pastry blender or two knives until mixture resembles course crumbs. Stir in onions, jalapeno pepper, yogurt and egg whites, mixing just until moistened.
3. Turn out onto well-floured surface; knead gently 8 to 10 times. Pat dough evenly into prepared skillet or into 9-inch circle on prepared cookie sheet.
4. Bake 13 to 16 minutes or until golden brown.
5. For spread, blend all ingredients; mix well.
6. Cut bread into wedges; serve warm with spread.
Servings: 8
I've already done the pills and couldn't take them due to the constant tingling sensation in my legs and I still continue to have issues from taking them only for 2 weeks.
So I continue to scout for interesting recipes to make oatmeal more fun. I am not a breakfast person which makes it harder. But on the Quaker Oatmeal site I have found an interesting recipe for Fiesta Bread. Certainly this recipe is geared for those who like a little zing. I'm not sure if I'd serve this with a soup or eat it just so. But hey, you always have the option of matching this one up with the right Mexican dish.
Fiesta Bread
1 cup QUAKER® Oats (Quick or Old fashioned, uncooked)
1-1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt (optional)
2 tablespoons margarine, chilled
1/4 cup thinly sliced green onions (about 2)
1 medium jalapeno pepper, seeded, finely chopped or 1 tablespoon canned chopped green chilies
1 cup nonfat plain yogurt
2 egg whites, lightly beaten
spread
4 ounces (1/2 package) fat-free cream cheese, softened
2 tablespoons Tostitos® salsa
1 tablespoon thinly sliced green onion
preparation
1. Heat oven to 425°F. Lightly spray 10-inch oven-proof skillet or cookie sheet with no stick cooking spray or grease lightly.
2. For bread, in large bowl, combine dry ingredients; mix well. Cut in margarine with pastry blender or two knives until mixture resembles course crumbs. Stir in onions, jalapeno pepper, yogurt and egg whites, mixing just until moistened.
3. Turn out onto well-floured surface; knead gently 8 to 10 times. Pat dough evenly into prepared skillet or into 9-inch circle on prepared cookie sheet.
4. Bake 13 to 16 minutes or until golden brown.
5. For spread, blend all ingredients; mix well.
6. Cut bread into wedges; serve warm with spread.
Servings: 8
posted by Blu | 12:13 PM
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