Servings: 24 You’ll need: 1 pkg. banana cake mix 2 bananas, very ripe, peeled 2 large eggs, Omega 3 if available 1/2 cup unsweetened apple sauce 1 cup All-Bran w/extra fiber 3/4 cup tap water 1/4 cup chopped walnuts 1/2 cup semi-sweet mini chocolate chip morsels Non-stick cooking spray Preheat oven to 350 degrees F. Mash bananas in a medium/large bowl with a blender. Mix in egg and apple sauce, until blended. In a 2 cup Pyrex mix the All-Bran fiber with the tap water. Using a spatula, add the fiber into the blended mixture. Next, pour in the banana cake mix and blend batter for two minutes on medium speed; stopping mid-way to push down the sides with the spatula. Using the spatula, stir in walnuts and the mini chocolate chip morsels. Let batter set for about 5 minutes. Meanwhile, spray (2) 12-up regular size muffin tins with cooking spray. Fill each muffin tin cup at least 3/4 full with the muffin batter. Bake for about 20-25 minutes, until a golden brown. Allow to completely cool and enjoy! Karen’s Note: You’ll notice that this is an original recipe called “Nutty” Banana Muffins that was modified with the chocolate chips and Omega 3 eggs. My family can’t get enough of these Chocolate Chip (Fiber) Banana Muffins and the sweetness of the antioxidant chocolate, the extra fiber and Omega 3 proteins, which are definitely all added bonuses!
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Servings: 4-5 You’ll need: 1 – 1-1/2 lbs. lean ground turkey Non-stick cooking spray 1 small onion, diced 1 Tbsp. garlic, minced 2 Tbsp. ground cumin 1-1/2 Tbsp. chili powder 1-1/2 tsp. salt 1 tsp. ground black pepper 1/2 cup tap water 1/2 cup light Colby cheese, shredded 2 Tbsp. jalapenos, sliced 1/4 cup chunky salsa 1 Tbsp. fat-free sour cream 1 – 1-1/2 cups. guacamole 4-5 servings “restaurant style” tortilla chips Spray the inside of a medium pan with non-stick cooking spray. Add ground turkey and stir over medium-high heat,to begin browning. Add diced onion, minced garlic, cumin, chili powder, salt, black pepper and water. Continually stir, until meat is completely browned. Set heat to low. In a large serving platter with a slight ridge set up tortilla chips into a single layer. Drain meat completely and top chips with the cooked turkey taco meat. Next, sprinkle evenly with cheese and add the jalapeno slices. Put into the microwave oven with a vented cover and cook, on high heat, for about 1-1/2 – 2 minutes, until cheese is completely melted. Carefully remove hot serving platter from oven with a heat resistant oven mitt and top evenly with guacamole, salsa and a dollop of sour cream. Serve immediately and enjoy! Karen’s Note: This is a recipe that you can make during a sporting event or game, but you may want to have all the ingredients fully prepared ahead of time, so this will only take about 10-15 minutes to assemble and heat. The meat can be reheated by microwave, but remember to drain the meat, prior to adding to the nachos. That way your nachos don’t become “soggy”! Approx. 8-12 servings You’ll need: 1 cup all-purpose flour 1 cup whole wheat flour 1 cup fresh blueberries, or frozen thawed 3 tsp. baking powder 1/2 tsp. salt 3 Tbsp. sugar 2 large eggs 1 Tbsp. canola oil 1/4 cup unsweetened applesauce 1 1/2 cups fat free milk 1/2 tsp. vanilla extract To make the pancakes, in a large bowl combine flours, baking powder, salt and sugar. In a separate bowl, whisk together the egg, oil, milk, and vanilla. Add the eggs, oil, applesauce, milk and vanilla extract to the dry and mix to incorporate, blending well. Slowly hand stir in the blueberries. Let rest for 5 minutes. Pour 1/4 cup of batter onto a non-stick griddle (heated to 350°F) or a large non-stick frying pan and cook over medium heat. Cook until the edges of the pancakes are dry and small bubbles have formed on top, approximately 1 1/2 minutes; then flip with a spatula. Transfer to a 250°F oven to keep warm while repeating the procedure with the remaining batter. To make Blueberry Compote: You’ll need: 2 cups frozen blueberries 3 Tbsp. water 1/4 cup sugar 2 teaspoons lemon juice Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook, stirring frequently, over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring continuously. Serve warm. Karen’s Note: To serve, top each warm stack of pancakes with 1/8 to 1/4 cup warm blueberry compote. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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