18 flexible Recipes

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

pizza dough , purchased or homemade, at room temperature, ricotta cheese, shredded mozzarella cheese (about 3 oz.), garlic, peeled and minced, salt and pepper, tomato-based pasta sauce, chopped vegetables , such as cooked broccoli, pitted black olives, drained oil-packed dried tomatoes, and/or drained marinated artichoke hearts, chopped cooked ham or pepperoni (about 3 oz.), olive oil

original cream cheese (do not use lite versions), nestle chocolate , melts or 375 g chocolate, of your choice, chopped nuts or xmas fruit mincemeat or rum soaked raisins or chopped peppermint chocolate biscuits or shredded coconut or glace cherries, shredded coconut , again the list is endless or chocolate, hail again the list is endless or chopped nuts or cocoa or melted chocolate, again the list is endless

cream cheese, sour cream, mayonnaise (i use whipped salad dressing), cooked small shrimp (i use 2 cans of shrimp), seafood cocktail sauce (i like woodman s tangy seafood sauce, please note i find that some seafood sauces are too strong), shredded mozzarella cheese (finely shredded is best the cheese stays on better when you dip, i have used other kinds of cheese), green pepper, diced (never use i hate green pepper), green onions, sliced (very flexible you can add a little more or a little less), tomato, diced (also very flexible, i often use 2 tomatoes)

crisco or 2 tsp butter, all-purpose flour, yellow cornmeal, sugar, baking powder, salt, pepper, milk, vegetable oil, honey, eggs, slightly beaten, creamed corn

margarine, brown sugar, egg, vanilla, all-purpose flour, chocolate chips or 6 oz butterscotch chips, chopped nuts

olive oil or 2 tbsp butter, diced onion, garlic, chopped, rice (abrario), white wine (optional), chicken stock (low-sodium ), pepper (more or less, season to taste), parmesan cheese (shredded )

butter, brown sugar, ground cinnamon, orange juice, firm-ripe bananas (about 1 1/2 lb. total), peeled and cut into 1-inch-thick slices, or 1 1/2 lb firm-ripe peaches, peeled, pitted, and sliced, vanilla ice cream, banana - or orange-flavored liqueur, dark rum

chicken cutlets, flour, salt, pepper, mushrooms, sliced, onion, sliced, mozzarella cheese, sliced or shredded, butter or 2 -4 tbsp oil, parsley (optional), seasoning salt (optional), sodium-free seasoning (optional)

olive oil, onion, finely chopped, green chilies, drained, flour, cumin, navy beans, chicken broth, cooked chicken breasts, finely chopped, shredded monterey jack cheese (optional), sour cream (optional), salsa (optional)

butter or 1/2 cup margarine, granulated sugar, dark brown sugar, egg, beaten, vanilla extract, flour, baking soda, salt

boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through), dried thyme , plus 1 small bunch fresh thyme, leaves chopped, salt and freshly ground black pepper, olive oil, all-purpose flour, red onion, thinly sliced, white wine , optional, chicken broth, lemons, juiced, butter, spinach bed , recipe follows, pre-washed fresh spinach, water, butter, lemon, juiced, salt and freshly ground black pepper

olive oil, apple cider vinegar, salt, season (this is flexible, use italian season, or other mixed season ), honey

ground beef (or turkey), onion, chopped, green pepper, chopped, black beans, chili beans, dark red kidney beans, diced tomatoes, worcestershire sauce, dried chipotle powder, chili powder, black pepper

ripe strawberries, hulled and sliced, granulated sugar (you may not need any, depends on the fruit), water, ice cube (optional)