Banana Bread with honey and applesauce instead of sugar

Ingredients
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

cream cheese snacks

1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Zucchini Parmesan Crisps

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded Parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
... 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste

Instructions

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

LEMON-ZUCCHINI BREAD

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon

Instructions

1 cup grated zucchini (you dont need to peel the zucchini before grating it)

1). Preheat oven to 350 degrees. Grease and flour a 9×5? loaf pan; set aside.
2). In large bowl, blend flour, baking powder, and salt; set aside.
3). In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
4). Add this mixture to the dry ingredients in the large bowl and blend everything together, but dont overmix.
5). Pour batter into prepared 9×5? loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also. Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze.

LEMON GLAZE:
1 cup powdered sugar
Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

Baked Cheesy Chicken Penne

6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
1 1/2 cup freshly grated Parmesan (about 6 ounces)
Preheat oven to 400. Butter two shallow 2-quart baking dishes. If youre going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:

To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.

Caprese Chicken

Ingredients: Makes 4 servings

4 skinless chicken breasts
kosher salt & freshly ground black pepper
2 tablespoons olive oil, divided
3 large garlic cloves, minced
2 pints cherry tomatoes, halved
10 large basil leaves, finely chopped
8 oz fresh mozzarella, sliced in 1/2 inch thick slices
balsamic vinegar, to taste

Directions:

Salt and pepper both sides of the chicken breasts and set aside.

In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked throughly (or has reached an internal temp of 165°F).

While chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. Add garlic and cook for about 1 minute, or until fragrant. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Remove from heat and stir in basil. Set aside.

Once chicken has reached desired doneness, top the tops of each chicken breast with 2 slices of mozzarella. Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.

Lastly, drizzle with a splash of balsamic vinegar and serve immediately.

Mom's Buttermilk Pancakes

Ingredients


1 cup flour
 1 teaspoon salt
1 teaspoon baking soda
 1 egg
1 1/8 cups buttermilk
 2 tablespoons butter, melted


Directions
Prep15 m
Cook15 m

Preheat and lightly grease a large skillet or electric griddle.
Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side
Source: allrecipes.com

Mom's Applesauce Pancakes

Ingredients


2 cups dry pancake mix
 1 teaspoon ground cinnamon
2 eggs 1 cup applesauce
1 teaspoon lemon juice
 1/2 cup milk


Directions
Prep10 m
Cook20 m

In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Source: allrecipes.com/

Fluffy Pancakes

Ingredients


3/4 cup milk
2 tablespoons white vinegar
 1 cup all-purpose flour
2 tablespoons white sugar
 1 teaspoon baking powder
 1/2 teaspoon baking soda
1/2 teaspoon salt
 1 egg 2 tablespoons butter, melted cooking spray


Directions
Prep10 m
Cook10 m

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Source: allrecipes.com/

Angie's Dad's Best Cabbage Coleslaw

Angie's Dad's Best Cabbage Coleslaw

30 m 20 servings 131 cals
 ingredients .

 1 medium head cabbage, shredded
1 large red onion, diced
 1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar
1 cup white vinegar
 3/4 cup vegetable oil
1 tablespoon salt
1 tablespoon


Directions

Prep 30 m
Ready In 30 m
In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.
Recipe from: allrecipes.com

Zucchini Fritters

Zucchini Fritters

Ingredients:
1/2 pound of zucchini (about 2 small)
1/2 pound of yellow squash (about 2 small)
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
a bunch of chopped cilantro and parsley
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive oil

To serve (optional)
1 cup light or fat free sour cream or plain Greek yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic


Directions:

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and squash and grate them using a food processor.
In a large bowl, toss zucchini and squash with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the water of the vegetables. Youll be surprised by the amount of liquid that will come out, but this will prevent your fritters from becoming soggy.
Return the zucchini and squash shreds to bowl. Add more salt if you think it needs.
Stir in the scallions, parsley, cilantro, egg and some freshly ground black pepper.
In a small bowl, stir together flour and baking powder, then stir the mixture into the vegetable batter.
In a large heavy skillet heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the vegetable mixture onto the skillet only a few at a time so they dont become crowded and lightly nudge them flatter with the back of your spatula.
Cook them over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain on paper towels then transfer to baking sheet and then into the warm oven until needed.
If using the topping, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving and enjoy!
These fritters keep well, in the fridge for the better part of a week, so that you can enjoy them for breakfast the next morning. When youre ready to use them, simply spread them out on a tray in a 325 degree oven until theyre hot and crisp again.

SHRIMP and CRABMEAT ETOUFFEE

SHRIMP and CRABMEAT ETOUFFEE

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon Granulated Garlic
2 1/2 cup chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon Cayenne Pepper, or to taste
2 teaspoons Tabasco sauce
1 1/2 lb shrimp, peeled and deveined
1 1/2 lb lump crabmeat
1/4 cup green onions, chopped
1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley

3 cups cooked Basmati or brown rice


In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.

Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
Serve over rice.
Makes 8 servings

*Scoop your rice into a flat-bottom cup, press down to mold, then put it on the plate. Makes a nice fancy presentation!

Be sure to SHARE to SAVE the recipe.

meal prep STAPLE-chicken

Here is ANOTHER great meal prep STAPLE!! SUPER HEALTHY, ULTRA CLEAN MEATBALLS
INGREDIENTS (makes about 20 huge meatballs):

2.5 lbs ground chicken BREAST
3 egg whites
1 cup dried quick oats
2 medium green bell peppers
1 purple onion
2 TBS paprika
1 TBS chopped garlic
1 TBS dried basil
1 TBS oregano
1-2TBS of fish sauce or you can add flavor with a pinch or two of salt

(You can basically season it however you want spice wise)


DIRECTIONS:
Mix all of the ingredients together in a big ole bowl
Spray a muffin tin (or regular pan) with PAM
Mush into balls
Cook at 375F for about 35 min

Each ball is under 90 cals and has over 14 g of protein!!!! You should have 2 balls per meal along with your veggies.

KFC COLESLAW

KFC coleslaw is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious! It tastes exactly like the stuff KFC makes! 
Ingredients:
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion


Directions:
* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better

Serves 10-12

SLOW COOKER SALISBURY STEAK

SLOW COOKER SALISBURY STEAK

Original recipe makes 8 servings
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water


Directions

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low
setting for 4 or 5 hours, until ground beef is well done.

Crock Pot Beer Chicken

A wonderful and easy Chicken Crock Pot Recipe that tastes great and has just 3 Points +. This Slow Cooker Beer Chicken also makes a great Weight Watchers Super Bowl Recipe idea.

Ingredients
2lbs skinless, boneless chicken breasts (I used 8 breasts, 4oz ea)
1 bottle or can of your favorite beer (I used Guinness)
1 tsp salt
1 tsp garlic powder
1 tbsp dried oregano
1/2 tsp black pepper


Instructions
1.Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
2.Feel free to change out the spices and herbs and use whatever youd like.

Preparation time: 5 minute(s)

Cooking time: 6 hour(s)

Number of servings (yield): 8

Entire recipe makes 8 servings
Serving size is 1 chicken breast
Each serving = 3 Points +

PER SERVING: 143 calories; 3g fat; 1.5g carbohydrates; 23g protein; 0g fiber