Whisk all vinaigrette ingredients together.
Bring water to a boil. Add Kashi and reduce heat to simmer.
Cook until all liquid has been absorbed, about 25 minutes.
Spread Kashi on sheet pan and allow to cool.
Add vegetables to cooked and cooled Kashi.
Add enough Kashi vinaigrette or your choice of dressing just to coat, and toss well. Serve chilled.
Cook Kashi in the water (covered) until all the water is absorbed.
Chill the Kashi overnight or for several hours until thoroughly chilled.
Combine all the dressing ingredients and pour over the combined vegetables.
Add the Kashi and and toss all together.
Chill before serving.
Preheat oven to 375 degrees F. Lightly grease a cookie sheet.
Beat margarine for 30 seconds with electric mixer on high. Add evaporated cane juice, cinnamon, and baking powder; beat until combined.
Beat in in egg, milk and vanilla. Slowly beat in flour and Kashi Flakes until no more can be added; combine the rest by hand.
Stir in dried fruit. Drop by rounded teaspoon on to lightly greased cookie sheet.
Bake for 8-10 minutes, or until edges are golden brown.
Put 2 cups water or fruit juice in saucepan.
Add apple pieces, raisins and kashi.
Simmer for 30 minutes (until liquid is absorbed).
Serve warm with yogurt.
Keep in refrigerator.
Warm up in microwave.
Spray muffin tin with non-stick cooking spray.
Combine flour, baking soda, cinnamon and salt in a medium bowl and put aside.
Drain peaches and reserve 1/3 cup of syrup and then puree in a blender, until smooth.
Whisk the peach puree, sugar, egg substitute and oil.
Add Kashi cereal and mix well.
Add flour mixture and stir until dry ingredients are just moistened.
Fold in the raisins.
Add muffin mixture to muffin pan, and bake for 15 to 20 minutes.
xcept for instant oatmeal or kashi go lean crunch cereal into
Spray muffin tin cups with cooking spray and preheat oven to 400 degrees.
In a small bowl, stir together flour, baking powder and salt.
Set aside.
In a large mixing bowl, combine cereal and milk and let stand for 2-3 minutes.
Add the honey and egg whites and beat well.
Stir in apple sauce and banana.
Add flour mixture and mix only until dry ingredients are moistened, over mixing will produce rubbery muffins.
Fill sprayed muffin tins.
Bake for 20-25 minutes or until lightly browned.
ooking spray.
Mix the kashi, 2 teaspoons of splenda and
minute.
Mix in Kashi, lentils and cinnamon stick.
Put first 3 ingredients (up to 1/8 cup water) into a large mixing bowl.
Whisk in the next 8 ingredients (up to 1/4 teaspoon salt).
Set aside or put into fridge.
Preheat oven to 350 degrees.
Put the next 5 ingredients (oats, pepitas, almonds, soy nuts, wheat germ) on a cookie sheet and toast in oven for 10 minutes, stir after 5 minutes.
Mix toasted ingredients, chopped fruit, GoLean cereal, and the mixture in the fridge thoroughly (easiest to do with your hands).
Grease either a cookie sheet or muffin pan with calorie-free ...
bove mixture with the cooked Kashi, Barley and hard boiled egg
Mix first 9 ingredients in large bowl.
Heat in saucepan the last 7 ingredients and bring to slow boil.
Pour saucepan mixture and mix well.
Mash mixture into greased 13x9 pan.
Bake at 350\u00b0F for 10 minutes.
Let cool and cut into squares.
Can be stored in ziploc bags.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.