Wednesday, January 21, 2015

Banana Oatmeal Bread

I'll tell you a secret, I do not like bananas. But if you put them in a bread, pie, cake or muffin you will have my fat cells perky and my full attention. My Dad always likes to spread his with cream cheese or butter but I prefer mine naked. I can't tell you how many times I've made this bread and it's a favorite in my house. My grandson James loves his Nonna's nanner bread. Our little guy is so handsome and he's a genius too. Nonna knows.

This is a great tasting recipe that is healthier than most, less sugar, flour and it also has oatmeal in it. I just love it when that happens. Get rid of those rotten bananas with dignity!

  • 1 ½ cups all-purpose flour
  • 2/3 cup sugar
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • ¾ cups oatmeal
  • 3 overly ripe bananas, peeled & mashed
  • 1/3 cup fat free buttermilk
  • ¼ cup canola oil
  • 1 tsp. vanilla extract
  • 2 large eggs, beaten

Preheat oven to 350 degrees. In a very large bowl mix together all of the dry ingredients until well blended.

Combine mashed banana with the next 4 remaining ingredients, stir into the flour mixture until just mixed.

Spray a 8x4 inch loaf pan with cooking spray. Add batter to pan and cook for 55 minutes or until cake tester comes out clean. Cool on wire rack for 15 minutes then invert on rack to cool. Wrap well and refrigerate until ready to eat.

This recipe is from the 2005 Cooking Light cookbook.

Monday, January 12, 2015

Burrito Casserole

We just love Mexican style food and this is a perfect way to get your fix right at home. Whether it's the nasty weather, tight budget, or trying to eat healthier this one is sure to please.  

Excuse the pic of it already cut into but in someone's excitement it was eaten before I could take a pic. I plead the 5th! My Stud Muffin and I both hit the jackpot on this spicy lower fat dish. 

This is not for spice wimps,  so only put in 1/2 tsp. of the chipotle if you are a cry baby about spice. My heart goes out to you if can not tolerate spices so I'll take care of you in another post. Don't you know spice makes the world go round. Enjoy!
  • 1 lb 99% lean ground turkey or lean ground beef
  • 1 small sweet onion, diced
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • ½ -1 tsp ground chipolte powder
  • ½ tsp. cumin
  • ½ tsp. salt
  • ¼ cup ketchup
  • ¾ cup water
  • 1 can fat free refried beans, 16 oz.
  • 6 large flour tortilla's, I like the high fiber ones
  • 2 cups Sargento reduced fat grated cheddar cheese, 8 oz pkg.
  • 1 can Campbell's Healthy Request cream of mushroom soup
  • 1/2 cup fat free sour cream

Preheat oven to 350 degrees. Meanwhile brown the ground meat and onion in a large nonstick skillet stirring and breaking up pieces until meat is no longer pink. Then add the paprika, garlic, chipolte, cumin, salt and beans along with the water and ketchup, stir to mix well then cook on low while preparing next step.

In a large bowl whisk together soup and sour cream and set aside.
Spray a 9 x 13 Pyrex dish with cooking spray.
Spread 1/2 of the soup mixture evenly onto the bottom of the Pyrex dish.  
Tear up 3 tortilla's and spread evenly over top of soup mixture.
Spread out  half of the meat/bean mixture over top.
Now add half of the cheese.
Repeat again, you know just like a good old rerun on TV.

Bake at 350 degrees for 30 minutes, let set for 5 minutes before cutting servings. If you are like me you will not be able to wait the 5 minutes.

My favorite brand ground turkey is Shady Brook Farms, that's my story and I'm sticking to it.