Saturday, May 18, 2013
3 or 4 ripe bananas, smashed
1/3 cup of melted butter
1 cup sugar
1 egg, beaten (egg beaters)
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
1/2 cup chocolate chips
No need for a mixer for this recipe. Preheat the oven to 350 degrees. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda, chocolate chips, and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4X8 loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Adapted from Simple Recipes.
Thursday, May 2, 2013
Sunday, April 14, 2013
Serving Size=1 cup
7 WW Points Plus
*Easy recipe and extremely yummy. Thanks to SkinnyTaste for the recipe.
2 cups uncooked rotini pasta
2 tsp oil
1 1/2 cups onions, finely chopped
1 garlic clove, finely chopped
1 lb. lean ground beef
3/4 tsp salt
1/2 tsp black pepper
2 tbsp tomato paste
28 oz diced tomatoes
2 tbsp Dijon Mustard
2 cups reduced fat grated cheddar cheese
1/4 cup chopped dill pickles (did not use, hate pickles)
Preheat the oven to 350 degrees. Spray a 9 X 13 inch baking dish with cooking spray. In a large pot of boiling salted water, cook the pasta according to the directions for al dente and drain well.
In a large skillet, heat the oil over medium heat. Add the onions and cook until soft. Stir in the garlic and cook for about 1 minute. Stir in the beef and cook until browned. Season with salt and pepper. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the top with pickles (if desired). Makes about 9 cups.
Sunday, March 31, 2013
Adapted from Taste of Home Magazine
2 Tbsp. unsalted butter
3 medium apples, peeled and finely chopped
1/3 cup packaged brown sugar (used Splenda)
1/2 tsp. cornstarch
1/4 tsp ground cinnamon
1 tsp. lemon juice
1/2 tsp vanilla extract
1 pkg. refrigerated pie pastry
1/4 cup coarse sugar
1 tsp ground cinnamon
3 Tbsp. unsalted butter, melted
In a large skillet, heat butter over medium heat. Add apples; cook and stir 5 minutes. Mix brown sugar, cornstarch, and cinnamon; add to apples. Cook and stir 7-8 minutes or until apples begin to soften and caramelize. Remove from heat; stir in lemon juice and vanilla. Cool.
Preheat oven to 400 degrees. On a lightly floured surface, unroll pastry sheets. Roll to 1/8 inch thickness; cut four 5-inch circles from each sheet. Place about 3 Tbsp. filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal or, if desired, pinch edges to seal and flute.
Transfer to greased baking sheets. Prick tops of pastry with a fork. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks.
For topping, mix sugar and cinnamon. Brush pies with melted butter; sprinkle with cinnamon-sugar. Serve warm or at room temperature. If desired, top with ice cream (I chose frozen yogurt).
Sunday, March 3, 2013
Serving is approximately 1/2 cup
Reynolds Slow Cooker Liner
1 pork boneless loin roast (trimmed of fat) 2 1/2 lb.
2 tablespoons fajita seasoning
1 jar of Newman's Pineapple Salsa
1 bag frozen stir-fry bell peppers and onions, thawed
El Paso flour tortillas
2 cups shredded Mexican-style taco cheese (I used reduced-fat)
1 cup sour cream
Place Reynolds Slow Cooker Liner inside a slow cooker bowl. Make sure the liner fits snugly against the bottom and sides of bowl.
Place pork in slow cooker (5 quart). Sprinkle with fajita seasoning. Top with salsa. Cover and cook on low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Shred pork using two forks. (I did it inside the cooker). Return pork to cooker and mix well. Stir in stir-fry vegetables. Increase heat setting to high. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.
Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with cheese. Serve with sour cream.
Friday, March 1, 2013
Sunday, February 24, 2013
Serving Size=1 1/3 cups
10 WW Points Plus Per Serving
Adapted from Cooking Light Magazine
8 ounces uncooked mini penne pasta
5 cups broccoli florets (1 medium head)
1 1/3 cups fat-free milk, divided
2 tablespoons all-purpose flour
3 tablespoons grated fresh Parmesan cheese, divided
2 tablespoons 1/3 less fat cream cheese
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon grated nutmeg
2.5 ounces cheddar cheese (I used reduced fat)
Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain. Place pasta and broccoli in a large bowl.
Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 tablespoons Parmesan and remaining ingredients, stirring with a whisk until smooth. Add cheese mixture to pasta mixture; toss. Sprinkle with remaining Parmesan.