Double Chocolate Banana Bread
This picture shows 3 eggs and the recipe calls for 2 eggs. I buy cage-free eggs from my neighbor and they vary in size so sometimes I use 2 small ones that count as 1 average size (just in case you wondered!)
After taking the picture above, I remembered that I had some bananas in the freezer – so I used these lovely things!!!
Heat oven to 350 degrees.
Spray a loaf pan with cooking spray.
1 cup sugar
2 eggs
1/3 cup canola oil
Beat sugar, eggs and oil until combined.
1 1/4 mashed bananas (about 3)
1 tsp. vanilla
Beat in bananas and vanilla at low speed.
1 1/2 cups flour
1/2 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
Beat in flour cocoa, baking soda and salt at low speed just until combined.
1 cup semi-sweet chocolate chips (I used mini chocolate chips)
Stir in chocolate chips.
Spoon batter into pan.
Sprinkle some chocolate chips on top.
Bake 60 minutes or until toothpick inserted in the center comes out clean.
Cool 10 minutes before removing from the pan.
Cool on a wire rack.
FULL RECIPE WITHOUT PICTURES —
DOUBLE CHOCOLATE BANANA BREAD
1 cup sugar
2 eggs
1/3 cup canola oil
1 1/4 mashed bananas (about 3)
1 tsp. vanilla
1 1/2 cups flour
1/2 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips
Heat oven to 350 degrees.
Spray a loaf pan with cooking spray.
Beat sugar, eggs and oil until combined.
Beat in bananas and vanilla at low speed.
Beat in flour cocoa, baking soda and salt at low speed just until combined.
Stir in chocolate chips.
Spoon batter into pan.
Sprinkle some chocolate chips on top.
Bake 60 minutes or until toothpick inserted in the center comes out clean.
Cool 10 minutes before removing from the pan.
Cool on a wire rack.
Pecan Parmesan Chicken
6 boneless skinless chicken breasts
Cut chicken in half length-wise (so you have 12 “skinny” chicken fillets).
1 1/2 cups italian seasoned bread crumbs
1/3 cup parmesan cheese
1/3 cup ground pecans
1 tsp. italian seasoning
1 tsp. seasoned salt
1/2 tsp. garlic granules
1/2 tsp. dried basil
1/4 tsp. pepper
In a shallow bowl or pie plate, combine the breadcrumbs, parmesan cheese, pecans, italian seasoning, seasoned salt, garlic granules, basil and pepper.
2 tsp. cornstarch
2 egg whites
2 – 3 tsp. water
In a small bowl, combine the cornstarch and egg whites. Add a little water to thin down a bit. Pour this into a shallow bowl or pie plate.
1 T. olive or canola oil
Dip each chicken piece into the egg mixture and then coat with crumb mixture.
Preheat oven to 450 degrees.
Heat oil in a large non-stick skillet.
Brown the chicken for 3 – 5 minutes on each side.
Transfer chicken to an ungreased baking pan.
Bake, uncovered, at 450 degrees for 8 – 10 minutes or until juice run clear.
Makes 6 servings (2 fillets per serving)
FULL RECIPE WITHOUT PICTURES —
PECAN PARMESAN CHICKEN
6 boneless skinless chicken breasts
1 1/2 cups italian seasoned bread crumbs
1/3 cup parmesan cheese
1/3 cup ground pecans
1 tsp. italian seasoning
1 tsp. seasoned salt
1/2 tsp. garlic granules
1/2 tsp. dried basil
1/4 tsp. pepper
2 tsp. cornstarch
2 egg whites
2 – 3 tsp. water
1 T. olive or canola oil
Preheat oven to 450 degrees.
Cut chicken in half length-wise (so you have 12 “skinny” chicken breasts).
In a shallow bowl or pie plate, combine the breadcrumbs, parmesan cheese, pecans, italian seasoning, seasoned salt, garlic granules, basil and pepper.
In a small bowl, combine the cornstarch and egg whites. Add a little water to thin down a bit. Pour this into a shallow bowl or pie plate.
Dip each chicken piece into the egg mixture and then coat with crumb mixture.
Heat oil in a large non-stick skillet.
Brown the chicken for 3 – 5 minutes on each side.
Transfer chicken to an ungreased baking pan.
Bake, uncovered, at 450 degrees for 8 – 10 minutes or until juice run clear.
Makes 6 servings.
Cilantro Pesto Chicken
Ingredients for Pesto is shown above
CILANTRO PESTO:
2 T. toasted almonds
1 cup fresh cilantro (do not include stems) his is about 2 bunches
2 1/2 T. extra virgin olive oil
3 T. fresh garlic, chopped
1 1/2 tsp. lime juice
1/2 cup shredded Parmesan cheese (Asiago or Romano can be substituted)
1 1/2 kosher salt
1/4 cup chicken broth
Chop almonds and toast in a dry fry pan for just a minute. Watch very close and stir constantly as they burn very quickly.
Add all ingredients to a blender. Blend until smooth.
CHICKEN:
cooking spray
3 boneless, skinless chicken breasts, cut into small bite-sized pieces.
salt and pepper to taste
1 tsp. garlic granules
Spray a medium skillet with cooking spray. Add chicken and season with salt, pepper and garlic granules.
Cook over medium heat until cooked through.
Add pesto and toss until coated.
This was made with only 2 chicken breasts. It was a bit heavy on the pesto. 3 chicken breasts are listed in the ingredients now so it wont be as strong.
tortillas
preferred taco garnishes (salsa or tomatoes, sour cream, cheese, guacamole, black beans)
Serve chicken in tortillas with preferred taco garnishes.
Also tastes wonderful with Cilantro Rice (Recipe under Rice)
Makes 4 servings.
FULL RECIPE WITHOUT PICTURES —
CILANTRO PESTO CHICKEN
CILANTRO PESTO:
2 T. toasted almonds
1 cup fresh cilantro (do not include stems) his is about 2 bunches
2 1/2 T. extra virgin olive oil
3 T. fresh garlic, chopped
1 1/2 tsp. lime juice
1/2 cup shredded Parmesan cheese (Asiago or Romano can be substituted)
1 1/2 kosher salt
1/4 cup chicken broth
Chop almonds and toast in a dry fry pan for just a minute. Watch very close and stir constantly as they burn very quickly.
Add all ingredients to a blender. Blend until smooth.
CHICKEN:
cooking spray
3 boneless, skinless chicken breasts, cut into small bite-sized pieces.
salt and pepper to taste
1 tsp. garlic granules
tortillas
preferred taco garnishes (salsa, sour cream, cheese, guacamole, black beans)
Spray a medium skillet with cooking spray. Add chicken and season with salt, pepper and garlic granules.
Cook over medium heat until cooked through.
Add pesto and toss until coated.
Serve chicken in tortillas with preferred taco garnishes.
Also tastes wonderful with Cilantro Rice (Recipe under Rice)
Makes 4 servings.
Cilantro Lime Rice
1 cup uncooked long grain rice
2 cups water
3/4 tsp. salt
2 T. fresh lime juice
3/4 cup cilantro, stems removed, chopped
Mix water, rice and salt in a medium sauce pan. Bring to a boil.
Cover and turn down to low and simmer for 18 minutes.
After 18 minutes, remove from heat and keep it covered for 5 minutes.
Remove lid and fluff rice.
Stir in cilantro and lime. The heat of the rice will wilt the cilantro.
If you have any rice left over – make Fried Rice with it. Delicious!!!!
I scrambled an egg – removed it from the pan. Then I added a little Sesame oil and fried the carrots, green onions and mushrooms. I then added the rice and egg with a little soy sauce. Tastes great and also very colorful.
Lazy Man Chicken Cordon Bleu
This is a very simple, quick meal to throw together. The seasoned corn flakes and the ham give this chicken a very nice flavor.
Preheat oven to 400 degrees.
4 skinless, boneless chicken breasts
Cut a pocket in each chicken breast.
4 slices of ham (about 1/2 oz. each) – I used 2 slices of Oscar Meyer DeliSelect Smoked Ham
Tuck ham into chicken.
1 cup corn flake crumbs
1 tsp. garlic granules
1 tsp. onion powder
Mix seasonings with corn flake crumbs.
4 T. milk
Dip chicken in milk and then in crumbs. Sprinkle any leftover crumbs on top.
Line baking pan with foil and then spray with cooking spray. (This makes for an easy clean up.)
Place chicken in prepared pan.
Bake 35 – 40 minutes, depending on the plumpness of the chicken breast.
4 slices swiss or jack cheese
Top each breast with a slice of cheese and return to the oven for a minute or two until cheese is melted.
FULL RECIPE WITHOUT PICTURES —
LAZY MAN CHICKEN CORDON BLEU
4 skinless, boneless chicken breasts
4 slices of ham (about 1/2 oz. each) – I used 2 slices of Oscar Meyer DeliSelect Smoked Ham
1 cup corn flake crumbs
1 tsp. garlic granules
1 tsp. onion powder
4 T. milk
4 slices swiss or jack cheese
Preheat oven to 400 degrees.
Cut a pocket in each chicken breast.
Tuck ham into chicken.
Mix seasonings with corn flake crumbs. Sprinkle any leftover crumbs on top.
Dip chicken in milk and then in crumbs.
Line baking pan with foil and then spray with cooking spray.
Place chicken in prepared pan.
Bake 35 – 40 minutes, depending on the plumpness of the chicken breast.
Top each breast with a slice of cheese and return to the oven for a minute or two until cheese is melted.
Crab-Stuffed Salmon
This is an amazing Salmon recipe – very elegant! This is a meal that would cost you a pretty penny at a seafood restaurant but can be prepared at home for much much less. An extra bonus – it only takes minutes to prepare and only 20 minutes to cook. Try it once and I know you will be hooked!! Served with a side salad makes for a very healthy meal.
(Ingredients in pictures shown have been cut down to 2 servings)
Preheat oven to 350 degrees.
Spray a shallow baking pan with cooking spray.
1/2 pound imitation crab meat, flaked
1/2 cup Italian breadcrumbs
1/2 tsp. onion powder
1/4 tsp. garlic granules
1 tsp. fresh parsley, chopped
1/4 cup Brummel and Brown butter, melted
In a medium bowl, combine all ingredients, except salmon.
6 (6 oz.) salmon fillets
Cut a slit lengthwise 3/4 of the way through each salmon fillet.
Evenly divide stuffing into each slit.
(I stuck toothpicks into the open edge in hopes of holding it together. I didn’t want the top to buckle up. Not sure if this was necessary or not!)
Sprinkle tops of fillets with seasoned salt, garlic granules and pepper.
Bake 20 minutes, or until fish flakes easily. Be careful not to over cook as this will dry out the fish.
Serve with fresh lime or lemon.
Recipe Source: Mr. Food (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
CRAB-STUFFED SALMON
1/2 pound imitation crab meat, flaked
1/2 cup Italian breadcrumbs
1/2 tsp. onion powder
1/4 tsp. garlic granules
1 tsp. fresh parsley, chopped
1/4 cup Brummel and Brown butter, melted
6 (6 oz.) salmon fillets
Preheat oven to 350 degrees.
Spray a shallow baking pan with cooking spray.
In a medium bowl, combine all ingredients, except salmon.
Cut a slit lengthwise 3/4 of the way through each salmon fillet.
Evenly divide stuffing into each slit.
(I stuck toothpicks into the open edge in hopes of holding it together. I didn’t want the top to buckle up. Not sure if this was necessary or not!)
Sprinkle tops of fillets with seasoned salt, garlic granules and pepper.
Bake 20 minutes, or until fish flakes easily. Be careful not to over cook as this will dry out the fish.
Serve with fresh lime or lemon.
Recipe Source: Mr. Food (found on Pinterest)
New England Clam Chowder
My friend Janet comes through again with this delicious Clam Chowder recipe. Even though it is made with lower calorie ingredients, it still has such a rich flavor. I used red potatoes and left the skin on to give it some color. Using packaged crumbled bacon, makes this a quick and easy soup to throw together. It is not thick like your higher calorie chowders but still so very good!
2 slices bacon or 4 T. of real bacon bits
1 medium onion, chopped
2 medium potatoes, cut into bite-size pieces (about 1 1/2 cups)
In stock pot, cook bacon, onion and potatoes. Cook until onions are translucent.
3 (7 1/2 oz.) cans clams, drained – reserve 1 cup clam juice 1 cup water
Add 1 cup of the reserved clam juice and 1 cup of water.
Cover and cook until potatoes are tender.
1/4 cup Brummel and Brown butter, melted
1/4 cup flour
Melt butter and stir in the flour.
Whisk into potatoe mixture.
3 cups skim milk or 2 % milk (We liked the 2% better)
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic granules
1/4 tsp. Italian seasoning
Add clams, milk, and seasonings. 
Simmer until hot and the milk thickens.
Makes about 6 cups
Recipe Source: Janet G.
FULL RECIPE WITHOUT PICTURES —
NEW ENGLAND CLAM CHOWDER
2 slices bacon or 4 T. of real bacon bits
1 medium onion, chopped
2 medium potatoes (about 1 1/2 cups), cut into small bit-sized pieces
3 (7 1/2 oz.) cans clams, drained – reserve 1 cup clam juice 1 cup water
1/4 cup Brummel and Brown butter, melted
1/4 cup flour
3 cups skim milk
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic granules
1/4 tsp. Italian seasoning
In stock pot, cook bacon, onion and potatoes. Cook until onions are translucent.
Add 1 cup of the reserved clam juice and 1 cup of water.
Cover and cook until potatoes are tender.
Melt butter and stir in the flour. Add to potatoes mixture.
Add clams, milk, and seasonings.
Simmer until hot and the milk thickens.
Makes about 6 cups
Recipe Source: Janet G.
Sweet and Spicy Citrus Tilapia
This tilapia has a hint of sweet citrus combined with just enough spice to give it favor. Makes for a quick meal since it only takes 15 minutes to cook. Served here with Twice Baked Potatoes and Broccoli.
Pictures shown are half the recipe. Picture above shows 2 tilapia fillets – I actually made 3 for a total weight of 12 oz.
cooking spray
Spray a shallow baking pan with cooking spray.
4 (6 oz.) tilapia fillets
Arrange fish in a single layer.
1/2 cup fresh orange juice (about 3-4 oranges)
3 T. fresh lime juice (2-3 limes)
1 T. brown sugar
1 T. extra-virgin olive oil
2 tsp. lower-sodium soy sauce
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
1/4 tsp. ground red pepper
2 garlic cloves, crushed
Combine orange juice, lime juice, brown sugar, olive oil, soy sauce, salt, cumin. pepper, red pepper and garlic in a small bowl.
Pour over fish. Lift fish a bit so the marinade gets under it. Let stand for 20 minutes, turning fish half way through to marinate both sides.
Preheat broiler.
1/2 tsp. paprika
Sprinkle fish with paprika.
Broil fish for 15 minutes or until fish flakes easily. Be careful not to overcook, as this will make it dry.
Serve with marinade.
Recipe Source: MyRecipes.com (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
SWEET AND SPICY CITRUS TILAPIA
cooking spray
4 (6 oz.) tilapia fillets
1/2 cup fresh orange juice (about 3-4 oranges)
3 T. fresh lime juice (2-3 limes)
1 T. brown sugar
1 T. extra-virgin olive oil
2 tsp. lower-sodium soy sauce
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
1/4 tsp. ground red pepper
2 garlic cloves, crushed
1/2 tsp. paprika
Spray a shallow baking pan with cooking spray.
Arrange fish in a single layer.
Combine orange juice, lime juice, brown sugar, olive oil, soy sauce, salt, cumin. pepper, red pepper and garlic in a small bowl.
Pour over fish. Lift fish a bit so the marinade gets under it. Let stand for 20 minutes, turning fish half way through to marinate both sides.
Preheat broiler.
Sprinkle fish with paprika.
Broil fish for 15 minutes or until fish flakes easily. Be careful not to overcook, as this will make it dry.
Serve with marinade.
Recipe Source: MyRecipes.com (found on Pinterest)
Mushroom Soup
This Mushroom Soup is pretty ugly but it tastes delicious!!
Picture shows regular butter but to cut the calories, use Brummel and Brown butter.
5 cups (16 oz.) fresh mushrooms (I used half white and half Portobello)
1 (14 oz.) can fat free chicken broth
1/2 onion, chopped
1/4 tsp. thyme
Give the mushrooms a rough chop. Mix mushrooms, broth, onions and thyme together in a pot or ceramic Dutch oven. Cook on medium/high heat for about 10 minutes until tender.
Put mushroom mixture in a blender and blend until smooth. Make sure the center part of the lid is off to let the steam escape.
Put contents back in the pot when blended. If you want some chunks in your soup, only blend 1/2 or 3/4.
3 T. Brummel and Brown butter
Add melted butter.
1/4 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. pepper
1/2 tsp. garlic granules
Add seasonings.
1 cup half and half – regular or fat-free
Add half and half.
1 1/2 T. balsamic vinegar
Add balsamic vinegar.
1/4 tsp. marsala wine (optional)
Add marsala.
Heat through.
This soup tastes wonderful with chopped pistachios on top. (Not included in the PointsPlus)
Makes 4 cups.
Recipe Source: Joyce B.
FULL RECIPE WITHOUT PICTURES —
MUSHROOM SOUP
5 cups (16 oz.) fresh mushrooms (I used half white and half Portobello)
1 (14 oz.) can fat free chicken broth
1/2 onion, chopped
1/4 tsp. thyme
3 T. butter
1/4 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. pepper
1/2 tsp. garlic granules
1 cup half and half – regular or fat-free
1 1/2 T. balsamic vinegar
1/4 tsp. marsala wine (optional)
Give the mushrooms a rough chop. Mix mushrooms, broth, onions and thyme together in a pot or ceramic Dutch oven. Cook on medium/high heat for about 10 minutes until tender.
Put mushroom mixture in a blender and blend until smooth. Make sure the center part of the lid is off to let the steam escape. Put contents back in the pot when blended. If you want some chunks in your soup, only blend 1/2 or 3/4.
Add melted butter.
Add seasonings.
Add half and half.
Add balsamic vinegar.
Heat through.
Recipe Source: Joyce B.
Balsamic Glazed Carrots
1 T. olive oil
Heat oil in a skillet over medium-high heat.
3 cups baby carrots
Saute carrots in oil for about 10 minutes, or under tender.
1 1/2 T. balsamic vinegar
1 T. brown sugar
Stir in balsamic vinegar and brown sugar, mix to coat.
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Serve immediately.
Recipe Source: Key Ingredient (Found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
BALSAMIC GLAZED CARROTS
3 cups baby carrots
1 T. olive oil
1 T. brown sugar
Heat oil in a skillet over medium-high heat.
Saute carrots in oil for about 10 minutes, or under tender.
Stir in balsamic vinegar and brown sugar, mix to coat.
Recipe Source: Key Ingredient (Found on Pinterest)
No Meals on Wheels 