Cranberry-Oatmeal Bars

I was looking for a dessert recipe that wouldn't "break the calorie bank" for a Family Home Evening treat one night and I came across this one. I was on a serious orange craving kick and the combination of flavors intrigued me. They were pretty easy to make although it may have been more difficult without a grater for the orange zest and a juicer for the orange juice... but overall I still think it was pretty easy. They are pretty strong tasting but I loved them and will be making them again. This would be a great holiday dessert! And don't be taken off guard about the fact that you are supposed to cut these bars into 24 pieces... they are rich and you don't need a whole lot to feel satisfied. If you have a sweet tooth, however, the great thing about Cooking Light recipes is that you can eat 3 or 4 and still be in an okay range.

The picture and original recipe are courtesy of MyRecipes.com and can be found at this site here: http://www.myrecipes.com/recipe/cranberry-oatmeal-bars-10000001853985/

CRANBERRY-OATMEAL BARS

Adapted from Cooking Light
Serving Size 24
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4 1/2 ounces all-purpose flour (about 1 cup)

Click to 1 cup quick-cooking oats
1/2 cup packed brown sugar

Click to see s1/4 teaspoon salt

Click to see savin1/4 teaspoon baking soda

Click to see savi1/4 teaspoon ground cinnamon

Click to see savin6 tablespoons butter, melted

Click to see savi3 tablespoons orange juice

Click to see savinCooking spray

Click     

Filling:

1 1/3 cups dried cranberries (about 6 ounces)

Click to see savin3/4 cup sour cream (I used fat free)

Click to see s¼ cup honey

Click to see savin2 tablespoons all-purpose flour

Click to see saving1 teaspoon vanilla extract

Click to see saving1/2 teaspoon grated orange rind

Click to see savin1 large egg white, lightly beaten 

Click to

1. Preheat oven to 325°.

2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray.

3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.

CALORIES 135 (31% from fat); FAT 4.6g (sat 2.6g, mono 0.8g, poly 0.2g); PROTEIN 1.7g; CARB 21.5g; FIBER 1.3g; CHOL 13mg; IRON 0.7mg; SODIUM 68mg; CALC 27mg (Based on using ½ cup sugar instead of ¼ cup honey)

Cherry-Oatmeal Bars: Substitute dried cherries for the dried cranberries and lemon rind for the orange rind in filling.
Maple-Date-Oatmeal Bars: Substitute chopped pitted dates for the dried cranberries. Omit granulated sugar from filling, and add 2 tablespoons maple syrup and 2 tablespoons brown sugar.

Kathy Farrell-Kingsley, Cooking Light
NOVEMBER 2008

Honey-Glazed Pork with Garlic Mashed Potatoes and Roasted Broccoli

This delicious meal is a Prevention.com recipe. It is a restaurant quality meal that takes advantages of some very different flavors, techniques, and textures. We loved the glaze on the pork although I think I cooked ours a little bit too long and it got pretty sticky. Just make sure you leave it a bit liquid like and don't turn it into a thick syrup and you'll be fine. Also, the garlic mashed potatoes were pretty strong on the garlic so if you aren't a big garlic fan I would tailor the recipe a bit. As always, the roasted broccoli is AMAZING! If you haven't tried this method of cooking broccoli you MUST!

This recipe is courtesy of Prevention.com and can be found at this site here: http://recipes.prevention.com/Recipe/honey-glazed-pork-with-garlic-mashed-potatoes--roasted-broccoli.aspx

Honey-Glazed Pork with Garlic Mashed Potatoes & Roasted Broccoli

From Prevention, Eat Your Way Thin!

WORK TIME: 25 MINUTES / TOTAL TIME: 50 MINUTES / SERVINGS: 4
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1/2 c apple juice
2 Tbsp honey
1 Tbsp reduced-sodium soy sauce
4 cloves garlic, minced
1 1/2 lb pork tenderloin, trimmed
1/4 tsp cayenne
4 c broccoli florets
2 Tbsp olive oil
1/2 tsp salt
1 1/2 lb Yukon gold potatoes
1/2 c reduced-fat sour cream
1/4 c chopped parsley

1. HEAT oven to 400°F. Combine apple juice, honey, soy sauce, and half of the garlic in small bowl. Sprinkle pork with cayenne.
2. TOSS broccoli with 1 tablespoon of the oil on baking sheet. Sprinkle with 1/4 teaspoon of the salt.
3. HEAT remaining 1 tablespoon oil in medium ovenproof frying pan over high heat. Add pork and cook, turning once, until browned, about 8 minutes. Remove from heat. Pour juice mixture over pork and transfer to oven along with the pan of broccoli. Bake until pork and broccoli are done, 25 to 30 minutes.
4. PUT potatoes in medium pot while pork and broccoli cook and cover with cold water. Bring to a boil over high heat and cook until tender, 20 to 25 minutes.
5. LEAVE broccoli on baking sheet and transfer pork to cutting board. Return frying pan to high heat and cook juice mixture until a thick glaze forms, 3 to 4 minutes. Remove from heat.
6. DRAIN potatoes and return to pot. Add sour cream, parsley, remaining 1/4 teaspoon salt, and remaining garlic. Mash until smooth.
7. SLICE pork and put on plate. Drizzle with glaze and serve with mashed potatoes and broccoli.

NUTRITION (per serving) 481 cal, 42 g pro, 46 g carb, 7 g fiber, 15 g fat, 4.5 g sat fat, 560 mg sodium