Methods of Popping Popcorn

Microwave  Method:

Healthy Movie Popcorn

From:  The Doctors

1/4c. unpopped popcorn kernels

1/2T. olive oil (may use other cooking oils low in saturated fat)

1/4t. salt

Fill brown paper bag with popcorn kernels.  Then add oil and salt.  Seal bag with tape and microwave about 2 min.  Enjoy!!!

Stovetop Method:

Sweet & Salty Kettle Corn

From:  Rachael Ray

1/4c. vegetable oil (may use other cooking oils)

1/2c. unpopped popcorn kernels

1/4c. sugar

1t. salt

In a large frying pan with lid, heat oil over medium-high heat.  Add popcorn.  When oil sizzles, sprinkle sugar over kernels.  Cover and shake the pan until popping slows down--about 3 min.  Remove from heat and toss with salt.

For more help on flavoring your popcorn using the methods above, visit this  Rachael Ray webpage.

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Apple, Banana, or Pumpkin Oat Bran Muffins

From:  Better'n Eggs (Real Egg Product)

1&3/4c. oat bran

1/2c. flour

1/4c. brown sugar

1T. baking powder

1t. cinnamon

1c. milk

1/2 carton (4 oz. or 1/2c.) Better'n Eggs or 2 eggs

1/4c. honey

3T. corn oil

1/4c. chopped nuts (optional)

1/2c. raisins (optional)

3/4c. chopped apples OR 2 mashed bananas OR 1/2c. pureed pumpkin

Combine dry ingredients (oat bran, flour, sugar, baking powder, and cinnamon) in a large bowl and stir in milk, better'n eggs, honey, and oil.  Mix until just moistened.  Stir in nuts, raisins, and apples (or bananas or pumpkin).  Fill greased muffin tins (or use muffin papers) to about 3/4 full.  Sprinkle with cinnamon sugar, if desired.  Bake at 425℉ for 15-17 min. or until toothpick inserted into the center comes out clean.  Yields 1 dozen.

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Italian Frittata

From:  Better'n Eggs (Real Egg Product)

1c. Better'n Eggs or 4 eggs

1T. skim milk

1/8t. garlic powder

1/4t. oregano

1/8t. black pepper

1/4c. chopped red pepper

1/4c. broccoli 

1/4c. alfalfa sprouts

1/4c. sliced mushrooms

2 oz. (1/2c.) shredded cheese

Combine first five ingredients in a small bowl; beat well.  Coat a medium non-stick skillet with cooking spray.  Saute red peppers and broccoli for 2-3 min.  Remove mixture from skillet and set aside.  Add egg mixture to skillet and cook over low heat until set.  Do not stir.  Top with cooked vegetable mixture, alfalfa sprouts and mushrooms.  Sprinkle with shredded cheese.  Cover tightly and let stand for 3-5 min. until cheese melts.  Serves 2.

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Asian Salad

From:  The Pampered Chef

1T. sugar

1T. white vinegar

1/4t. salt

dash black pepper

1 med. carrot

1 med. cucumber

1/4c. chopped red bell pepper

1 green onion with top, thinly sliced

In a bowl, whisk together sugar, vinegar, salt, and black pepper using a steel whisk; set aside.  Peel carrot and cut cucumber crosswise in half.  Using a julienne peeler, cut carrot and cucumber into long julienne strips, avoiding seeds of cucumber.  Add carrot, cucumber, bell pepper, and green onion to dressing mixture.  Toss vegetables to coat.  Serve immediately.

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