Brown Sugar Banana Bread
Source: Secrets of Fat Free Desserts by Sandra Woodruff
Yields: 16 slices (2 pts each)
2 cups whole wheat pastry flour
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp ground nutmeg
2 cups mashed very ripe banana (about 4 large)
1/2 cup plus 2 tbsp light brown sugar
1 tsp vanilla extract
1/3 cup honey crunch wheat germ or chopped toasted pecans
To Make Toasted Chopped Pecans:
Arrange nuts in a single layer on baking sheet
Bake 350 degrees for about 6-8 minutes; or until lightly browned with a toasted, nutty smell. Watch closely; once they start to brown they can quickly burn
1) Place the flour, baking powder, baking soda, and nutmeg in a large bowl. Stir to mix well. Set aside.
2) Place the bananas and brown sugar in a medium-sized bowl, and stir until the brown sugar has dissolved. Add the banana mixture and vanilla extract to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the wheat germ or pecans.
3) Coat an 8x4 inch loaf pan with non-stick cooking spray, and spread the mixture evenly in the pan. Bake at 325 degrees for about 55 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean.
4) Remove the loaf from the oven, and let sit for 15 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature. Wrap the loaf in plastic wrap or aluminum foil, and store for 8 hours or overnight before slicing and serving. (Overnight storage will develop the flavors and give the loaf a softer, moisture crust.) Refrigerate any leftovers not eaten within 24 hours.
Green Beans in Tomato Vinaigrette
Source: Weight Watchers New Complete Cookbook
Yields: 4 servings (1 pt each)
1 pd green beans, cut into 2" lengths
1 tsp olive oil
3 garlic gloves, minced
1/2 cup chicken or vegetable broth
1/2 cup canned crushed tomatoes
1/4 cup mixed vegetable juice
1 tbsp red-wine vinegar
1 tsp minced fresh oregano, or 1/2 tsp dried
1 tsp minced fresh marjoram, or 1/2 tsp dried
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp sugar
1) In a large pot of boiling water, cook the green beans until just tender, about 4 minutes; drain. Rinse under cold running water; drain thoroughly.
2) In a large non-stick skillet, heat the oil. Saute the garlic until lightly browned, about 1 minute. Stir in the broth, tomatoes, vegetable juice, vinegar, oregano, marjoram, salt, pepper, and sugar; bring to a boil. Reduce heat and simmer 5 minutes.
3) Transfer the tomato mixture to a large nonreactive bowl (glass, ceramic or plastic - no metal). Add the green beans; toss to coat. Marinate 1 hour at room temperature before serving. (Note: my family likes it reheated for serving)
Spicy Meatloaf with Herbs
Source: Weight Watchers New Complete Cookbook
Yields: 4 servings (large servings!); 6 pts each
2 tsp vegetable oil
1 cup finely chopped mushrooms
1 onion; finely chopped
1/4 carrot; finely chopped (note: I use the pre-grated carrots that you can buy in the produce section to save time)
2 tbsp minced celery
2 tbsp minced seeded green bell pepper
1 pd lean ground beef (10% or less fat)
1/2 cup quick-cooking oats
2 tbsp tomato paste
1 tbsp worcestershire sauce
3-4 garlic cloves; minced
1 tsp minced fresh rosemary, or 1/2 tsp dried leaves, crumbled
1 tsp minced fresh sage, or pinch dried leaves
1 tsp minced fresh thyme, or 1/2 tsp dried leaves
1/4 tsp hot red pepper sauce (Note: I use dried crushed red pepper instead)
1/4 cup tomato puree or tomato sauce, diluted with 1/4 cup water.
1) Preheat the oven to 350. Spray a 9" square baking pan with non-stick cooking spray. In a large non-stick skillet, heat the oil. Saute the mushrooms, onion, carrot, celery and bell pepper until softened, about 5 minutes.
2) In a large bowl, combine the sauteed vegetables, beef, oats, egg, tomato paste, worcestershire sauce, garlic, rosemary, sage, thyme, and pepper sauce. Shape into a loaf about 7x5x2" and place in the pan. Bake, basting with tomato puree after 30 minutes, until cooked through, about 1 to 1-1/4 hours. Let stand about 10 minutes before slicing.
Notes: My husband wont eat onion, so I add extra mushrooms, pepper, carrots, celery and green pepper. I also goofed once and added the tomato puree into the meatloaf. It turned out really moist and DH loved it, so I do it this way now. But, I still add a puree to the top after 30 minutes; but instead of diluting with water, I just use a small can of tomato sauce.
Ingredients: Brownie Mix (Ghiradeli Brand is what the recipe calls for)
1 can black beans
1) Prepare baking ban as indicated on box/package
2) Pour black beans into blender / food processor to puree (do not drain the liquid)
3) In a large bowl mix together the brownie mix and black bean puree
4) Bake as directed on box/package
5) Cool; Slice into 16 pieces and serve!
Butternut Squash Soup 2 Tbsp Butter
5 cups cubed/peeled Butternut squash; cut into 1/2-1 inch pieces
2 cups cubed/peeled potatoes; cut into 1/2-1 inch pieces
1/2 tsp salt
1 tsp pepper
2 cups chopped leeks
4 cups chicken broth
1 cup half and half
Melt butter in a stock pot. Add squash, potatoes, salt and pepper; roast for 3-5 minutes. Add leeks and roast for an additional 2-3 minutes. Pour in the broth. Bring to a boil and then simmer for 20-30 minutes until the veggies are tender.
Note: You will need a second stock pot or need to pour the soup into another container before doing the next step.
Let cool slightly and then place about 1/2 the veggie/broth mixture into a blender or food processor and puree until smooth. Pour out the pureed mixture into another stock pot. Add the other 1/2 of the soup to the blender/food processor and puree until smooth.
Return to the stove top and then add the half and half. Serve immediately.
If you want to make this ahead of time, just prepare up to the point that you add the half and half. Reheat and then add the half and half just prior to serving.
For a lighter variation, use fat free chicken broth and omit the half and half. Or, use skim milk in place of the half and half.
Can also be prepared and frozen. However, I would wait to add the milk or half and half until just before serving.
Creamy Chicken or Turkey Pot Pie Ingredients:
1 lb frozen mixed veggies - thawed and drained (I usually do peas, carrots, corn that type of mix)
1 cup diced cooked chicken or turkey
1 can (10-3/4oz) Cream of Chicken Soup
1 cup Bisquick
1/2 cup milk
Mix the veggies, chicken/turkey, and soup mix together in a small bowl. Pour into a sprayed deep dish pie plate or 2 qt casserole dish. In a seperate bowl, combine the milk, bisquick and egg with a wire wisk or fork. Pour on top of the veggie mix.
Bake at 400 for about 30 minutes -- or until the crust is formed/cooked. I test it with a tooth pick by poking the crust.
Corn Bread Stuffing
Makes - Giant batch - enough for a 17pd turkey + extra!
3 batches of corn bread (Jiffy blue box mixes); cook as directed on packages then cut bread into cubes.
4 cups of chopped celery
4 cups of chopped onion
1/4 cup butter
2 cans of chicken broth
4 chicken bouillon
2 Tbsp sage
2 Tbsp poultry seasoning
2 Tsp of Pepper
Cook and cool the corn bread. Once cool, cut into cubes.
In a large skillet, saute the celery and onion in the melted butter until soft.
In a microwaveable safe dish, combine the bouillon and broth. Heat until the bouillon is disolved.
In a very large bowl, combine the eggs, broth & seasoning.
Stir in the prepared cornbread; mix well. The corn bread will fall apart.
If cooking inside a turkey, bake at 325 for 30 minutes longer than the directions on the turkey.
If cooking outside the turkey, pour into appropriate size bake dish and bake covered at 325 for about 1.5- 2 hours