Sunday, July 29, 2007

Low Fat Chocolate Banana Bread

Low Fat Chocolate Banana Bread

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This is a really yummy banana bread. It's great hot, right out of the oven and I love banana bread with butter on it. (not low fat anymore, but oh well!!) It would probably be good with walnuts added.

3/4 cup sugar
2 eggs
1/4 cup vegetable oil
1/4 cup applesauce
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tsp. baking soda
2 large mashed bananas
1/2 cup chocolate chips


Preheat oven to 350 degrees. Spray the bottom of an 8-inch loaf pan with nonstick spray.

In a large bowl, beat the sugar, eggs, oil and applesauce at medium speed until mixed (use an electric mixer or stand mixer). Beat in vanilla. In a medium bowl, stir together the flour, cocoa, and baking soda; beat into sugar mixture at low speed just until combined. Stir in bananas and chocolate chips.

3. Spoon batter into loaf pan. Bake 60-70 minutes. Cool 10 minutes then remove from pan. Cool completely on wire rack.

Parmesan-Paprika Chicken

This is from for the most part I stuck to the recipe I just spiced it up some. We both really liked it. Very easy and quick to make.

Parmesan-Paprika Chicken

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1/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
2 teaspoons paprika
1/2 tsp. garlic powder
Sprinkle of cayenne pepper, however spicy you want
1/2 teaspoon black pepper

1 egg, beaten
2 tablespoons milk
Hot sauce
2 boneless chicken breasts, pounded thin
2 T. butter, melted

Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.

Combine flour, Parmesan, paprika, garlic,cayenne, and pepper in a bowl. In a separate bowl, whisk together the egg, hot sauce and milk.

Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.

Bake for about 25-30min to an hour in the preheated oven, until the cheese has browned, and the chicken has cooked.

Tuesday, July 3, 2007

Almond-crusted chicken tender salad

This is one of the best tasting salads, ever! The sweetness and saltiness just compliment each other sooo well!

Next time, I will try baking the chicken tenders instead of frying them :) Also, I could not find Panko bread crumbs, so I just toasted whole wheat bread and then put in a food processor to make crumbs.

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Almond-crusted chicken tender salad

Dressing ingedients
1/4 cup Kikkoman Teriyaki Marinade and Sauce
1/4 cup olive oil
2T honey
2T vinegar
1tsp freshly grated orange peel

Salad ingredients
1 lb chicken breast tenders
freshly ground black pepper
1 egg
1T kikkoman Teriyaki marinade and Sauce
1/2 cup all purpse flour
1/2 cup Kikkoman Panko bread crumbs
1/2 cup smoked almonds, finely chopped
3 T vegetable oil
6 cups mixed baby salad greens
2 oranges, peeled and cut into segments

Orange-teriyaki-honey dressing
Whisk together teriyaki sauce, olive oil, honey vinegar and orange peel.

Chicken salad
1. Season chicken tenders with pepper. Beat egg with teriyaki sauce in shallow bowl until well blended.
2. Place flour in shallow dish. Combine bread crumbs and almonds in another shallow dish.
3. Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture.
4. In 12-inch skillet, heat 2 T oil over med-high heat. Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed.
5. Divide salad greens among 4 dinner plates. Arrange chicken and orange segments on greens. Serve with teriyaki-honey dressing

Creamy Cajun Shrimp Linguine

Mmmmmm... we had this for dinner tonight, delish! Tastes like one of the bertoli's frozen dinners (that we love) but, without the 30 grams of fat, more than half of that saturated! It's very rare, to find a dish that I absolutely love and Ryan absolutely loves, and this is it. :) This will fix your craving for creamy pasta and not ruin your diet :) It's from I served it with lite garlic bread.

The only changes I made was I used small shrimp, ones that were frozen and already cooked. I used a yellow bell pepper. I cooked the vegetables with a tad bit of butter and set aside, than made the sauce(with a little bit more creamer) and after it had thickened added the vegetables. Next time, I will not add the parsley, I just can not make myself like the way it tastes!

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1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning object2=">
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley


Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.

Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour and seasoning to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.


4 servings (serving size: 1 1/2 cups)

Nutritional Information

CALORIES 365(27% from fat); FAT 10.9g (sat 5.9g,mono 2.7g,poly 0.8g); PROTEIN 27.4g; CHOLESTEROL 194mg; CALCIUM 101mg; SODIUM 685mg; FIBER 2.2g; IRON 4.1mg; CARBOHYDRATE 38.1g