"Low Fat Yet Loveable" Banana Bread

Ok, so I'm in LOVE with banana bread-but NOT with how many points (translate: fat) it is! I am skeptical of any and all "low-fat" recipes but when I tried this one (and made some revisions) I fell in love! I think I might even like it better than my full fat recipe! I've already made 5 loaves since I found this recipe! So, if you are like me and think that no low-fat version of banana bread could possibly compare...TRY THIS ONE.

Ingredients:
1/4 c applesauce (obviously, home made is best)
2 T sugar
2 T honey
2 T spenda
2 egg whites
1/4 c water
2 t cinnamon
1 t vanilla
1 c mashed banana (2 bananas)
1 t baking powder
1/2 t baking soda
1/4 t salt
1 1/2 c whole wheat flour
2 T milk

Mix together the applesauce, sugar, honey, splenda, egg whites, cinnamon, vanilla and water. Mix in mashed banana, baking powder, soda, and salt. Then mix in the wheat flour. Gradually add milk and mix until moist.

One slice = 2 pts

Antonich Burgers*

This recipe, again, goes out to Rachel Allen and her family. I love when people ask for my recipes and nothing gets me to post a non-diet recipe faster than the compliment of the request! So, Bill Allen-who has complimented my cooking so often- here is our burger recipe. You may be surprised how simple it really is!

*That * has a * by it. Normally a * means the recipe is strictly non-diet. However, if you follow the instructions to the end, it is only a 5 point burger! Not too bad for how filling it is!

Ingredients:
2lb ground beef*
1/2 c quick cooking oats
1 egg
1 1/4 t liquid smoke

Mix all ingredients well and form into 8 patties. *I prefer "real" cow, meaning its from a cow I knew personally, however, if you must buy your meat at the store, just try to get 90% lean or more. Also, this recipe is only guaranteed when the burgers are done on the barbeque. We never..EVER..do burgers any other way.

To make this burger diet-friendly I use thin buns (available in the bread aisle at Walmart), mustard, ketchup, pickles, onions, tomato, lettuce and low fat cheese. This makes a 5-6 point burger depending on how lean your meat is. Also, we love to toast the buns until they are JUST barely toasted-amazingly delicious!

Giant Focaccia Sandwhich

I love, LOVE, LOVEthis recipe!!! I often take it to church potlucks and there is (sadly) never any leftovers! I always get tons of compliments and people seem to love it! I am making a version of it for Kaden's 2nd birthday party this Sunday...I think it will be a big hit...and perfect for a warm day.
Ingredients:
5 1/2 cups all purpose flour
1 cup quick cooking oats
2 pkgs (or 2T) yeast
2 t salt
2 1/4 cup water
1/2 cup molasses
1 T butter or margarine
1 egg white, lightly beaten
1 T dried minced onion
1 T sesame seeds
1 t garlic salt
The bread is 3 pts per serving if cut into 24 servings.

Sandwhich filling
6 T light mayonaise
2 T prepared mustard
6-8 lettuce leaves
1/2 lb thin sliced turkey
1/2 lb thin sliced ham
8 slices lowfat cheese
4 slices red onion, separated into rings
1 medium green pepper, sliced thin
2 medium tomatoes, thinly sliced
24 large olives, sliced

For dough, place all dry ingredients in mixing bowl. In small saucepan, heat water, butter and molasses to 120 degrees. Mix with dry ingredients until JUST moistened. (Dough will be somewhat sticky!)Grease top, place in mixing bowl, cover, and let raise until doubled. Press dough onto greased 14 inch pizza pan*. Cover and let raise again until doubled. Brush with egg whites; sprinkle with onion, sesame seed and garlic salt. Bake at 350 for 30-35 minutes and golden brown. Remove to wire rack to cool.
*Sometimes I make this recipe and want smaller amounts so I will do 2 round loaves or 2 oblong loaves, like sub sandwhiches, and freeze one for another time. Then I use half of the filling ingredients as well.
Split focaccia bread in half horizontally; spread mayonaise and mustard on separate sides. On bottom half press olives into condiment, then layer lettuce, ham, turkey, cheese, onion, green pepper, and tomatoes. Replace top half. Chill until serving. Cut into wedges or diamonds. Serves 24
Each serving = 5pts

Holy Molasses!

Today as I was baking the Focaccia bread for Kaden's birthday party sub-sandwhiches I realized (in the middle of it, of course!) that I was out of molasses. I felt silly googling "molasses substitutes" but it had to be done. I assumed molasses was pretty unique and I would find nothing but despairingly bad news. Also, I was just sure my computer was going to finally have "had enough" and just tell me I was a dork and power off. Little did I know, there are PLENTY of ways to subsitute for molasses, and I am far from the first to need to do so! Yay for dorky me! So I will share my findings. To subsitute one cup of molasses you can use:

1 cup dark corn syrup, or
1 cup honey, or
3/4 c packed brown sugar, OR
1 cup pure maple syrup

Crisis averted. So there you go! Next time you find yourself out of molasses you have hope! (Because, let's face it...does anyone actually put molasses on the shopping list before crisis mode has hit?)

Yes, molasses is on my list now. Also, I am out of honey...just glad I had enough to substitute! Hopefully soon I will post the recipe for this amazing (and crisis-causing) Focaccia bread. For now, I must go cuddle with my waked-up son.

Lazy Lasagna Chili

This is a Pampered Chef recipe that I did with my cooking club the other night. As we were making it I started realizing how few "points" it was! It is a quick recipe, and you could add more veggies to make it even better if you wanted!



Ingredients:
1 1/2 cup zucchini, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1lb chicken kielbasa
1 26oz can original or mushroom spaghetti sauce*
2 cans fat free beef broth
1 cup water
1 1/2 cup uncooked wheat macaroni noodles

Directions: Coarsely chop onion and zucchini with food chopper. Cut kielbasa into bite size chunks. Heat pan over medium heat until hot. Add kielbasa, onion and garlic. Cook 8-10 minutes or until sausage is no longer pink. Add spaghetti sauce, broth, and water; bring to a boil. Stir in pasta and zucchini. Reduce heat, simmer, uncovered, 7-10 minutes or until noodles are done. Can be served with Parmesan cheese sprinkled over top. (Add one point if serving with the cheese.)

Makes 10 servings
Serving size = 1 cup
Each Serving = 3 points (if you have 2 servings it is 7 points)

*Spaghetti sauces with cheese or meat will make this recipe more points.

Cream Cheese and Chocolate Coffee Cake**

My mom and I made a version of this coffee cake for breakfast the other morning. Let me just say it helped me fall of my weight watchers diet "wagon" for the day. (I prefer to think I stepped off...Luke says I like to be in control...) So, before reading further please note that this recipe will hurl you in the opposite direction than diet...but it was so worth it. The problem is, she sneakily sent it home with me...(thanks for the HELP mom.) I don't have a picture yet (I don't dare make it again) but will try soon. I am planning to re-vamp the recipe and see if I can keep the taste and add some health. For now, enjoy it in it's most sinful state.

Ingredients:
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup 2% milk
1 cup (6 ounces) semisweet chocolate chips
1/4 cup chopped pecans
1 teaspoon ground cinnamon

Directions:
In a large bowl, cream the butter, cream cheese and 1-1/4 cups of sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk and mix well. Stir in chocolate chips. Pour into a greased 9-in. springform pan. (I actually used a 6X8 2.2 qt pyrex pan) Combine the pecans, cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely before cutting.
Makes: 12 servings.
The fact you don't want to know until I revamp the recipe: 11 points per serving. (hoping to take it down to 7 and preserve the taste!)

Oven "fried" Zucchini sticks

Tonight is the first time trying this recipe, and I'm EXCITED. I've been wanting to for about a month now...I know...what's taken me so long! I am doing just half of the recipe for tonight since we won't be home to eat leftovers this weekend.

Ingredients:
- 2 medium sized zucchinis
- 1/2 cup regular Fiber One Cereal
- 1/2 cup egg whites or egg substitute mix
- 1 tbsp granulated onion powder
- 1 tbsp garlic powder
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black ground pepper

Directions:
Preheat oven to 425 degrees. Slice each zucchini lengthwise, and then cut each half lengthwise again. Now, cut each strip in half. This should make a total of 16 sticks. Pat dry with paper towels and set aside. In a food processor or blender, process the Fiber One Cereal until it becomes a breadcrumb like consistently. Combine the cereal mix into a small bowl with onion powder, garlic powder, paprika, salt and pepper. In another small bowl, pour in the egg whites or egg substitute. To bread your sticks, dip each zucchini stick into egg whites and shake off excess. Then dip into cereal mixture and coat all sides of strips evenly. Continue until all zucchini strips are breaded. Spray a baking sheet with not fat cooking spray and place all the breaded zucchini sticks onto the baking sheet. Pop into the oven and cook until sticks start to brown – about 15 minutes. Serve with 2 tbsp marinara sauce for a yummy kick!

Serving size is 8 sticks.
(1 point if you're counting!)

*NOTE* When I try this recipe again, I'm going to try 1/4 c fiber one, 1/4 c seasoned bread crumbs, and 1 Tablespoon parmesan cheese. I think it will be amazing!

Parmesan, Chicken & Broccoli Pasta

This recipe is so fast and easy! Very healthy- low in fat, and high in dietary fiber which is great for you! My hubby loved it and told me I could make it 3-4 times a month and he wouldn't get tired of it! How's THAT for a yummy healthy meal!!! PLUS it's quick!

Ingredients:
2 cups cooked whole wheat spaghetti noodles
1/4 cup KRAFT Light Zesty Italian Dressing
2 cloves garlic, minced
6oz boneless skinless chicken breasts, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
4 tsp. KRAFT Grated Parmesan Cheese

Directions:
Heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5 to 7 min. or until chicken is cooked through. Stir in tomatoes and 1/4 cup mozzarella cheese; cook 1 to 2 min or until heated through, stirring on occasion. Serve over 1 cup cooked noodles, with remaining mozzerellavand parmesan cheeses.

Serves 2. (Fills me right up!)
480 calories
11g fat
10g fiber
(10 points if your counting!)

To add some extra ZING, you can add some lemon pepper seasoning to the chicken as it cooks.

Since we are going out of town tomorrow I don't have fresh tomato or broccoli on hand. So tonight I used 1/2 cup canned diced tomatoes and 2 cups frozen broccoli. It made the recipe a little too runny so I added 1 tablespoon of water mixed with 1 Tablespoon cornstarch. It turned out perfect!