Wednesday, December 22, 2010

10th Day of Fitness and more yummy, but HEALTHY recipes

On the 10th Day of Fitness, the Coalition gave to me:

10 knee lifts (see picture at right)
9 side stretches
8 jogs in place
7 jabs/punches
6 front kicks
5 jumping ropes (imaginary)
4 muscle poses
3 hula hoops
2 scissors (feet apart then cross in front, feet apart then cross in back)
and a Partridge in a Yoga Tree-hold a yoga pose

Want to try something other than dinner rolls? Try Bacon-Cheddar Muffins!
Makes 12 servings


  • 5  strips bacon
  • 1 1/2  cups  all-purpose flour
  • 1/2  cup  cornmeal
  • 2  teaspoons  baking powder
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1/2  cup  shredded sharp Cheddar cheese
  • 1  large egg, beaten
  • 1  cup  milk
  • 3  tablespoons  unsalted butter, melted


Preheat oven to 400°F. Line a dozen muffin cups with paper liners and set aside.
Cook bacon in large skillet over medium heat, turning often until crisp, about 5 minutes. Transfer to paper towels to drain; reserve 2 Tbsp. bacon fat from pan.
Whisk together flour, cornmeal, baking powder, salt and pepper in a large bowl. Then stir cheese into mixture. In a small bowl, beat together egg and milk; stir into dry mixture.
Crumble bacon. Add bacon, reserved bacon drippings and melted butter to batter. Fold with rubber spatula until blended. Spoon batter into prepared muffin pan. Bake about 20 minutes, until springy to touch. Let cool for 10 minutes before serving.

Nutritional Information

8g (sat 4g)
Originally printed in All You, SEPTEMBER 2005
Mashed Potato Layer Bake
makes 14 servings, 1/2 cup each
3-1/4 lb. baking potatoes (about 7), peeled, chopped and cooked
1/2 lb.  sweet potatoes (about 3), peeled, chopped and cooked
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread, divided
1/2 cup  BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 tsp. each salt and pepper
1/4 cup  KRAFT Shredded or 100% Grated Parmesan Cheese, divided
1/4 cup KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA, divided

HEAT oven to 375°F.
PLACE potatoes in separate bowls. Add half each of the cream cheese spread and sour cream to each bowl; season with salt and pepper. Mash until creamy.
STIR half the Parmesan into white potatoes. Stir half the Cheddar into sweet potatoes. Layer half each of the potatoes in 2-qt. clear casserole. Repeat layers.
BAKE 15 min. Top with remaining cheeses; bake 5 min. or until melted.
Want to make things easier on yourself?  Try this Make Ahead method:  Assemble casserole as directed, but do not add the cheese topping. Refrigerate casserole and cheese topping separately up to 3 days. When ready to serve, bake casserole (uncovered) as directed, increasing baking time as needed until casserole is heated through. Top with remaining cheeses and continue as directed
Nutritional Information:  Calories 170  Total Fat 7g.  Saturated Fat 4.5 g  Cholesterol 30 mg.  Sodium 180 mg Carbohydrates 22g, Dietary Fiber 2 g, Sugars 4 g,  Protein 4 g.
Recipe from
Come back tomorrow for the 11th Day of Fitness! 

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