Peanut Butter Banana Bread

* Exported from MasterCook *

Peanut Butter & Banana Bread ~ TNT (P2)

Recipe By : southbeachfriends.net
Serving Size : 4 Preparation Time :0:00
Categories : Breads, Muffins & Rolls Breakfast & Brunch
TNT

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 bananas
1 large egg
1 cup oatmeal
1/4 cup natural peanut butter
3 tbsp whole wheat flour
3 tbsp splenda
1 tbsp baking powder
1 tsp vanilla

Preheat oven to 350F and spray a glass 8" square pan.

In a medium bowl-mash bananas. Stir in egg until combined. Stir in rest of ingredients until well-mixed. Pour into prepared pan and bake for about 25-30 min, or until bottom and sides are a light brown and it's pulled away from the sides of pan.

Cut into six pieces and serve warm or cold. Like the Big Oatmeal Cookie, two pieces should make a serving-correct me if I'm wrong. This comes out very moist and light.

Ratings : Excellent 10 - - - - - - - - - - -

Per Serving (excluding unknown items): 325 Calories; 11g Fat (30.3% calories from fat); 10g Protein; 47g Carbohydrate; 6g Dietary Fiber; 53mg Cholesterol; 463mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Lentil Soup

It's snowing outside, which gives me the perfect excuse to make Lentil Soup. I adapted the way I make mine from a recipe of Giada DeLaurentis, which is posted below. Essentially, I use celery seed because I don't like cooked celery, I skip the carrots, add more garlic, skip the pasta, add basil, add chili pepper flakes, use less cheese, and use less oil.


* Exported from MasterCook *

Lentil Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil -- plus extra for drizzling
1 medium onion -- chopped
2 carrots -- peeled and chopped
2 celery stalks -- chopped
2 garlic cloves -- chopped
Salt and freshly ground black pepper
14 1/2 ounces diced tomatoes -- (1 can)
1 pound lentils -- (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 fresh thyme sprigs -- (4 to 6)
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Source:
"Recipe courtesy Giada De Laurentiis"
S(Internet Address):
"http://foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_26670,00.html"
Ratings : Excellent 8
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 471 Calories; 14g Fat (22.7% calories from fat); 49g Protein; 60g Carbohydrate; 25g Dietary Fiber; 10mg Cholesterol; 356mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3413 26044 1034

Blackened Mahi Mahi w/ Lemon Dill Sauce

3-oz fillet of mahi-mahi

To taste:
paprika
oregano
cayenne pepper
garlic powder
salt
pepper

Coat the fish fillet with the spice mixture. In a skillet, heat 1 tsp ICBINB or other trans-fat free margarine ~ add fillet and cook both sides to desired tenderness. I usually finish with a few squirts of the ICBINB spray, but that is completely up to you. Top w/ lemon-dill sauce.

Lemon-dill sauce:
2 T mayonnaise (or light mayo, if preferred)
1 T lemon juice
dried dill weed, to taste

Mix ingredients and place on top of the mahi-mahi.

Goat Cheese, Herb, and White Bean Salad

* Exported from MasterCook *

Five-Minute Salad: Goat Cheese, Herb and White Bean

Recipe By :Ellie Krieger
Serving Size : 4 Preparation Time :0:00
Categories : Beans Salad TNT


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces mixed greens -- about 8 cups
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and pepper
1 1/2 cups cherry tomatoes -- (about 28)
1 cup cannellini beans -- drained and rinsed
1/2 cup goat cheese -- (4 oz)
2 tablespoons fresh basil leaves -- torn, or 1 teaspoon dried basil

Place greens into a large bowl. Whisk together the oil, vinegar, mustard, and salt and pepper, to taste. Drizzle the dressing over the greens and toss. Divide the greens onto 4 plates, top each with about 7 tomatoes, 1/4 cup of beans and 2 tablespoons of goat cheese. Sprinkle with basil and serve.

Source:
"Healthy Appetite with Ellie Krieger"
S(Internet Address):
"http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33794,00.html"
Ratings : Very Good 8 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 358 Calories; 16g Fat (38.7% calories from fat); 19g Protein; 38g Carbohydrate; 11g Dietary Fiber; 15mg Cholesterol; 91mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Black & Bleu Salad

I used to go to Quizno's every once and awhile to have their Black & Bleu Salad, thinking I was being good and that I was making good choices with my diet. Yeah. Well, Quizno's has finally published their nutritional data. Was I eating healthy? Not so much. So, I've made my own version:

Black & Bleu Salad

4 oz lean sirloin, trimmed of all visible fat
1-2 T bleu cheese
Salad greens
tomatoes
thinly sliced onion
1-2 T balsamic vinaigrette
You could also add some craisins, which are great on this

Cook steak to desired doneness ~ Slice against the grain into bitesize pieces. Place on the bed of lettuce, tomatoes, onions ~ add vinaigrette and bleu cheese to personal taste.

Greek Yogurt w/ Agave Nectar & Cashews

I made Greek Yogurt today ~ not that it's hard, you just dump plain yogurt in a strainer lined with cheesecloth (or paper towels) for a few hours until the yogurt gets nice and thick. The only mistake I made was buying "All Natural" instead of "Fat Free" (I just wasn't paying attention, I guess). I might still go to the store and buy Fat Free also and then mix the two. Anyway, I start P2 tomorrow, which means I can have my favorite dessert ~ Greek Yogurt w/ Agave Nectar & Cashews. I got this recipe from Kalyn's blog and I absolutely love it!


* Exported from MasterCook *

Greek Yogurt with Agave Nectar and Pecans (P2)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts TNT

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces greek yogurt -- fat free variety)
1 Tablespoon agave nectar -- (the amber variety of agave nectar will taste most like honey)
1/4 cup pecans -- or walnuts, coarsely chopped (10 pieces)

Run a knife around the outside edge of the yogurt inside the container, then invert container over a plate so yogurt comes out upside-down. Drizzle amber agave nectar over yogurt, then sprinkle with nuts. Serve immediately.

S(Internet Address):
"http://kalynskitchen.blogspot.com/2007/08/great-sugar-free-dessert-greek-yogurt.html"
Ratings : Very Good 8
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 339 Calories; 19g Fat (46.9% calories from fat); 12g Protein; 35g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 131mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 5659 731 0

Roni's Quick Sweet & Tangy Salmon

I had Roni's Quick Sweet & Tangy Salmon for dinner tonight and it was delicious! I had it with a side salad w/ portabello vinaigrette & steamed broccoli. I'll definitely be making this again.

Jello Whip

2 servings of the pre-made sugar free jello, or 1 cup prepared jello
1/2 c. lf cottage cheese

Place in blender or food processor to blend. Refrigerate or serve immediately.