Posted in Bake, Dessert, Quick Breads, Spices, Tips/Hints

Banana Bread


Preheat Oven 350o

Serves: 8

Estimated Calories per serving: 180

Fat: 2 grams

Ingredients:

1 ½ cups flour

¾ cups brown sugar

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

1/3 cup unsweetened apple sauce

1 Tablespoon low fat/low calorie butter spread, melted

½ cup egg substitute

3 overripe bananas, mashed

Directions:

  1. Spray a loaf pan with cooking spray.
  2. Mix together flour, sugar, baking soda, baking powder, salt, cinnamon and cloves.
  3. With an electric mixer on medium speed, mix together apple sauce, melted butter spread, egg substitute and mashed bananas.
  4. Add dry ingredients and mix on slow speed until all ingredients are incorporated.
  5. Pour batter into pan and bake for 50-60 minutes.
  6. Cool at least 10 minutes
  7. Loosen sides and remove pans.
Posted in Easy, Salads, Vegetables

Southwest Corn Salad


Original Post 2011: Here’s a great summer BBQ side to try this holiday weekend.  It’s easy, quick & delicious.

Southwest Corn Salad

Serves 10

Prep Time: 10 minutes

Cook Time:  5 – 10 minutes

Refrigerate: 1 to 2 hours or overnight

Estimated Values per Serving:

Calories: 130                        Fat: 4 grams

Ingredients:

6 slices turkey or center cut (low fat) bacon

3 cups corn kernels

1 can (15.5 ounces) black beans – rinsed and drained

½ cup minced red onion

½ cup red or green bell peppers

1 can (4 ounces) chopped green chili peppers

¼ cup fresh cilantro – finely chopped

¼ cup canola oil

2 tablespoons lime juice

Few drops of Tabasco (optional)

Directions:

  1. Heat a skillet on medium high heat, coat with cooking spray and fry bacon for 5 – 7 minutes until browned.  Remove from heat and cool on paper towels.
  2. Crumble cooled bacon.
  3. In a small pot, boil ¼ cup water and add corn.  Cook until tender for about 5 minutes.  Rinse, drain and cool.
  4. In a large mixing bowl, combine corn, black beans, onions, bell peppers, chili peppers, cilantro  and bacon.
  5. In a small bowl, whisk together the oil, lime juice and Tabasco.  Pour on top of corn mixture and toss well.
  6. Cover and refrigerate for 1 to 2 hours.