Transfatspotting

Old World Italian meets New Age Nutrition

Transfaspotting.com is proud to present Mom’s Kitchen, a series of original, healthy recipes that incorporate hearty Italian ingredients with a modern country flair. There will be no use of margarine, shortening or partially hydrogenated oils, or any ingredients that containt these items. Who knew food could be so delicious without the use of trans fat!

Recipe List:

1. Vegetarian Stuffed Zucchini
2. Ice Box Cake

1. Rating: +0

   

   Vegetarian Stuffed Zucchini

   1 can chick peas (Rinsed & Drained) 15.5 oz
   1 can red kidney beans (Rinsed & Drained) 15.5 oz
   1 cup Planko Bread Crumbs
   ¼ cup grated Parmesan Cheese
   1 cup grated low fat Shredded Mozzarella
   1 medium onion diced
   1 large Zucchini
   3 tablespoons Olive Oil

   Preheat Oven: 350

   Wash the Zucchini and cut in half. Cut a small piece of the top off and discard (Stem). Using a sharp knife cut out the zucchini “meat” as close to the skin as possible creating two shells. You can use a large spoon to scoop it out. Cut the zucchini “meat” into medium size chunks and put in a large bowl.

   In a medium skillet heat one tablespoon of olive oil. Add the onion and sauté till soft and lightly browned.

   Using a food processor or a “mini” chopper grind the chick peas until a paste is formed.

   Add the paste to the zucchini, kidney beans, grated cheese and onion. Mix well.

   Spray a 13x9 baking pan with your favorite cooking spray. (Pam or Touch of Oil are favorites because they add no fats or calories)

   Put the shells into the baking pan and spoon in the filling.

   In a small bowl mix the bread crumbs with one tablespoon of olive oil.

   Sprinkle crumbs over the top and then drizzle the remaining olive oil over the top of the crumbs.

   Bake for 50 minutes. Spread the Mozzarella over the top of both shells. Bake another 10 minutes until cheese is melted and lightly browned.

   Slice and Enjoy!

   ** You can substitute Eggplant for Zucchini it is just as delicious

2. Rating: +1

   

   Ice Box Cake

   2 boxes Honey Maid Low Fat Graham Crackers 14.4 oz
   3 Kozy Shack All Natural Chocolate Pudding 22oz.

   In a 13x9x2 non- stick baking pan put one layer of graham crackers. Spread one container of pudding over the graham crackers. On top of the first layer of pudding put another layer of graham crackers. Spread the second container of pudding over the next layer. Add one more layer of graham crackers and spread the last container of pudding on top.

   In a food processor or “mini chopper” grind 6 graham crackers very fine.

   Sprinkle the fine crumbs on top of the chocolate pudding. Cover and refrigerate for 4 hours or overnight.

   Slice and enjoy!