We accidently bought too many bananas this week so we have a whole bunch of ripe bananas! My husband usually makes banana bread that is so good but I wanted to try something different. This recipe is not altered but it could easily be altered to be healthier – using applesauce, honey or cutting the sugar in half. These muffins are like cake so if you want a different texture you could use some whole wheat flour instead of all purpose flour.
- 1/2 cup (1 stick) butter, softened
- 1 cup sugar
- 2 eggs
- 3 ripe bananas
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray.
- In a large bowl, beat butter and sugar until creamy. Add eggs and beat until light and fluffy. Mash bananas in a separate bowl (I used a potato masher). Stir in bananas; mix well. Add flour and baking soda, mixing just enough to moisten.
- Spoon batter into muffin cups and bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
Recipe from Mr Food Test Kitchen – Easy Banana Muffins
We went to Trader Joe’s today after lunch. I found some small flatbreads and thought I’d use them to make individual flatbread pizzas. I have some chicken breast that I will bake with barbeque sauce. This recipe is very easy to alter. Bake as much chicken as needed and for leftovers. Just alter the amount of bbq sauce to make sure it covers the chicken.
- 2 chicken breast (more is fine)
- 1/2 cup bbq sauce plus 3 tablespoons
- Flatbread (6 small)
- 1.5 cups of shredded cheese (monterrey jack works well or cheddar)
- Onion (optional)
- Cilantro (optional)
Preheat oven to 375 F. Spray a glass pan (8×8 or 9×13 depending on how many chicken breasts). Place chicken in the pan. Pour a 1/4 – 1/2 cup of bbq sauce over the chicken. Bake chicken for 25 minutes. Let cool before slicing. Place a 1/2 tablespoon of bbq sauce as the sauce on the flatbread. Sprinkle chicken. Sprinkle with shredded cheese. Top with onion and cilantro. Turn oven to 400 F and heat for 5-10 minutes. Watch to make sure they don’t burn.
- Calories: 360
- Carbs: 39g
- Fat: 11g
- Protein: 18g
- Sodium: 564mg
Tonight I wanted to make something with the russet potato I had plus the pound of lean beef, green pepper and onion that I got at the grocery store. I looked for recipes on beef skillet or casserole but I decided to just make my own. So here’s what I came up with – it’s easy to adjust to your tastes:
- 1 pound lean ground beef
- 1 onion
- 1 bell pepper
- 1 large baking potato
- Italian seasoning, paprika, garlic salt (to taste)
- Salt and pepper
- 2 tablespoons shredded cheese
Heat a skillet or dutch oven to medium-high heat. Dice the onion, pepper and potato. Brown the ground beef (5-7 minutes depending on pan). Take the ground beef out and place in a bowl or on a plate. Either leave the beef grease in or add olive oil to the pan. Add the peppers and onions to the pan and sweat – 5 minutes. About half way through add the potatoes. Also add seasoning. Cayenne is also a good spice to add. Stir to make sure they don’t stick. Add the ground beef back to the pan and set the heat to low/simmer. Simmer for 20 minutes or until potatoes are soft.
- Calories: 270
- Carbs: 11g
- Fat: 9g
- Protein: 29g
- Sodium: 193mg
I wanted to make something to eat for breakfast this week that was different from our typical cereal or peanut butter toast. My mother-in-law makes a wonderful baked oatmeal that can be stored cold or frozen and then each serving is heated up in the microwave with a splash of milk poured over it. I’ve used several different recipes in the past. Today I found one from Skinnytaste.com called Baked Oatmeal and Blueberries with Bananas but I changed it some, omitting the bananas and doubling the recipe. Here’s what I ended up with:
- 1 cup blueberries (frozen or fresh)
- 2 cups uncooked quick oats
- 1 tsp baking powder
- 1 tsp cinnamon
- pinch of salt
- 2 eggs
- 1/4 cup honey
- 1 tsp vanilla
- 2 cups milk
Preheat oven to 375 F. Lightly spray a 8×8 or 9×9 glass or ceramic baking dish with cooking spray.
Combine oatmeal, baking soda and cinnamon in a medium bowl. In another bowl, combine eggs, honey, milk and vanilla. Then pour wet into dry ingredients and mix to combine without overmixing. Pour into baking dish and drop blueberries into it slowly.
Bake the oatmeal for about 30 minutes, or until top is golden brown. Serve warm or cold.
- Calories: 208
- Carbohydrates: 38g
- Fat: 4g
- Protein: 8g
- Fiber: 3g
- Sugar: 19g
- Sodium: 85g
Weight Watchers Points per Serving: 6
I like lentils and ham but sometimes recipes just don’t have the right taste leaving the pot of lentils bland. Then the leftovers sit in the fridge, uneaten. I adapted a Cooking Light recipe. This recipe resulted in a tasty pot of lentils and ham, especially by adding the dash of hot sauce.
- 1 1/2 tablespoons olive oil
- 1 cup chopped onion
- 1 tsp garlic salt
- 5 cups fat-free, less-sodium chicken broth
- 1 cup dried lentils
- 1/2 cup chopped carrot (2 carrots)
- 1/2 cup chopped cauliflower
- 2 bay leaves
- 1 1/2 cups chopped baking potato (1 large russet)
- 1 cup chopped smoked ham/ turkey ham
- 1 (14.5-ounce) can diced tomatoes, Italian style, drained
- 1/2 teaspoon black pepper
- 3 tablespoons chopped fresh parsley
- Splash of hot sauce or chili powder to taste
- 3 cups chopped Swiss chard, collard greens, or spinach (optional)
Directions: Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes. Add broth, lentils, carrot, and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Add (Swiss chard optional), potato, and ham; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Sprinkle with parsley and a dash of hot sauce.
Amount per serving: Yield: 5 servings (serving size: about 1 1/2 cups)
- Calories: 320 Calories from fat: 24%
- Fat: 8.6g
- Saturated fat: 2g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 1.1g
- Protein: 20.4g
- Carbohydrate: 41.7g
- Fiber: 15.1g
- Cholesterol: 12mg
- Sodium: 943mg
Retrieved from myrecipes.com. This recipe originated from Cooking Light by Ken Haedrich, 2002.