Banana Ice Cream

Hello, sorry for the long delay in posting! Does anyone still check this page? I so miss posting here, so I'm oping to get back in the habit.  Today I have a yummy treat for you. I hate artificial banana flavor, so anytime I hear banana ....this or that....I tune out because it's gonna be nasty, but I found a yummy tasting banana ice cream....all the better because my hubby has developed a dairy sensitivity and can no longer have milk or ice cream.  Enjoy!

Banana Ice Cream

Place frozen bananas in a food processor or a good blender and process until smooth.

How's that for easy?! We sometimes add some PB2 and a tiny drizzle of chocolate syrup on top and it's OH SO GOOD!!  I'm so thankful for Pinterest! :)

Turkey Tetrazzini

The cooking from the Guilt Free TOH book continues! Riley, my 7 year old, picked this recipe....there was no picture, but he thought it sounded good. Since it said it made 6 servings and there are 6 of us, I doubled it to ensure we'd have enough for the meal. Riley was not thrilled. JoJo and Tucker ate it, but I think that was only because they were HUNGRY...like "I GOTTA EAT RIGHT NOW, MOM, YOU'RE STARVING ME OVER HERE! ALL I'VE HAD TODAY IS 40,000 GRANOLA BARS AND 100 APPLES AND A GALLON OF MILK AND A JUG OF JUICE. YOU GOTTA FEED ME, LADY." Rugby liked it and TIm and I thought it was alright, but not something I'd make again, probably. It was a bit on the bland side, but I kind of expected that. There really isn't much for seasoning, but if that's your thing, then this is good for you! We just like a bit more zip. Enjoy!

Turkey Tetrazzini

1/2 pound uncooked spaghetti
1/4 cup finely chopped onion
1 clove garlic, minced
1 tbsp butter
3 tbsp cornstarch
1 can reduced sodium chicken broth
1 can fat free evaporated milk
2 1/2 cups cooked, cubed turkey breast (A 3# turkey breast is enough to make a double batch)
1-4 oz can mushroom stems and pieces, drained (or do yourself a favor and use fresh...just saute them up with the onion and garlic)
1/2 tsp Lawry's season salt
Black pepper, to taste (I used about 1 tsp for a double batch, but I we like a lot of black pepper)
2 tbsp Parmesan cheese (I like to use the fresh kind rather than the powdered)
1/4 tsp paprika

Preheat oven to 350.

Cook the spaghetti according to pkg directions, drain and set aside.

In a large saucepan, saute onion and garlic (and fresh mushrooms if you choose that) in the butter until tender. Combine cornstarch and broth until smooth and add this to the saute pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat to low and add the milk. Cook and stir for 2-3 minutes. Stir in the spaghetti, turkey, canned mushrooms, season salt and pepper.

Transfer to an 8x8 pan that you've sprayed with cooking spray. Cover and bake for 20 minutes. Uncover, sprinkle with Parmesan and paprika and bake another 5-10 minutes or until heated through and cheese is nice and melty.

1 serving = 1 1/4 cup. 331 calories, 5 g fat, 1 g fiber, 28 g protein.

Chuck Wagon Wraps

We're turning over new leaves left and right over here! First, I got bitten by the running bug, now I've got Timmy working out with me in the morning....and to go with that, we need to start watching what we eat. Here's the challenge...we have 4 boys that need to eat fat. They have boundless energy and need the fat and calories to keep them from losing weight. And they can be a bit fussy sometimes. Well, I've been struggling to find recipes online. I don't make too much time for that, honestly. But, my FABULOUS MIL, bought me a book that, so far, we are enjoying! It's from Taste of Home and it's called Guilt Free Cooking. When I was looking through the book the first time, I said that one recipe sounded interesting....Timmy wasn't real sure...it was a veggie "burger" that was carrots and onions and zucchini and not a speck of meat. He told me not to bother making them. So, when he saw the book out tonight he was leery about what I was making and he thought I was trying to sneak something past him until I let him read the recipe...it's simple and tastes good and appeals to his "meat and potatoes" side, and it's so fast to make!! 5 of the 6 of us enjoyed this, so I'd say it's a winner! Enjoy!



Chuck Wagon Wraps

1# ground beef (I use the cheapest stuff and make sure that I drain it)
1-28 oz can BBQ baked beans (I used the new Bush's Grillin' ones...Southern Pit BBQ and added some Sweet Baby Rays original since it wasn't a big enough can)
2 cups frozen corn (use the frozen, not canned here, pretty please.)
4 1/2 tsp Worcestershire
1 cup (4 oz) reduced fat shredded Cheddar cheese
12 tortillas, warmed (I use Chi-Chi's whole wheat and no one complains)
3 cups shredded lettuce (please use leaf lettuce or something other than iceberg, though that would work too it just isn't as good)
1 1/2 cups chopped tomatoes
3/4 cup reduced fat sour cream

Brown the hamburger in a large skillet. Drain. Stir in baked beans, corn, and Worcestershire. Bring to a boil and reduce heat. Allow to simmer 4-5 minutes, uncovered. Sprinkle with cheese and simmer another 1-2 minutes.

Spoon 1/2 cup meat mixture for each tortilla and top with choice of toppings.

1 wrap = 1 serving. 373 calories, 11 g fat, 4 g fiber, 20 g protien.

Check out other great recipes today at The Grocery Cart Challenge!

'Nola Bars

Yesterday I wanted to make a treat that was going to a) warm up the house, b)taste yummy, and c)be healthy-ish. I asked for ideas on my facebook page. I LOVE my friends, they always have great ideas and suggestions. Someone suggested Caramel Cookies....it's a weight watchers recipe and sounds awesome...but the kids didn't want them this time. I will make them and post about it, though another time. I'm hoping to have time to make them today or tomorrow. Someone else suggested granola. Well, every time I make granola, I'm the only one that eats it unless it's granola bars, then I barely get one before my vultures kids have them gone. I found a recipe on allrecipes that sounded good and I bought some wheat germ a while back to make granola bars and lost the recipe that called for it. The one I made yesterday was really good! I cut back on the sugar, skipped the raisins, and trimmed the salt just a tad and they were so good! Oh, I added chocolate chips, too. I made a double batch and put them in an 11x17 pan which they filled nicely. Reviews for this one said that a single batch doesn't quite fill a 9x13 pan. Enjoy!

'Nola Bars

2 cups rolled oats
3/4 cup brown sugar (1/2 cup is plenty)
1/2 cup wheat germ
3/4 tsp cinnamon
1 cup ap flour
3/4 cup raisins (opt)
3/4 tsp salt (again, about 1/2 tsp is plenty)
1/2 cup honey
1 egg, beaten
1/2 cup canola oil
2 tsp vanilla
chocolate chips, nuts, coconut, sunflower seeds(opt)

Preheat oven to 350. Line a pan with foil and spray with cooking spray.

In a large bowl, mix together oats, sugar, flour, wheat germ, cinnamon, raisins and salt. Make a well in the center and pour in the honey, egg, oil, and vanilla. Mix well with your hands (I used my big KitchenAid mixer.) Stir in any extras that you like. I used a whole bag of chocolate chips for a double batch. Pat the mixture into the prepared pan.

Bake for 18-30 minutes, depending on your oven. The edges should just start to brown. This will give you a nice chewy granola bar. Bake a bit longer for crunchy ones. Allow to cool for 5 minutes, then cut into bars and allow to cool completely.

A single batch makes 24 servings. Each serving is: 161 calories, 5.5 g fat, 1.4 g fiber, 2.4 g protien

LF Chicken and Dumpling Soup

The other day, while we were all sick, my mom brought me Taste of Home's BIG BOOK OF SOUP. There are a TON of recipes in this book that I'd love to make. So, expect to see some soup here soon!

So, last night, it was 4:30 and I hadn't given any thought to dinner. AT ALL. Nothing thawed, no leftovers, nothing I could just throw on the table. I opened this book and this recipe just jumped out at me. I had everything in the house and it was QUICK. Love that! So, here's the recipe...Enjoy!

Low Fat Chicken and Dumplings

1 pound boneless, skinless chicken breasts, cut into 1 1/2" cubes (I cut mine smaller because of the babies)
2tbsp butter
3 cloves garlic, minced
3 cans chicken broth
3 cups water (I used 4, just because)
4 medium carrots, chopped
1 medium onion, chopped
1 celery rib, chopped (I used a bit more since all I had were the inner ribs with the leaves...used the leaves, too!)
1/2 tsp salt
1/4 tsp garlic powder
rubbed sage, crushed rosemary, and marjoram...to taste. I think I used about 1/2-1 tsp combined
1/4 tsp black pepper

In a large skillet, pan fry the chicken in the butter and garlic cloves. In your stock pot, bring to a boil the broth, water, vegetables and seasonings. Add chicken to this. Reduce heat and simmer, uncovered about 30 minutes.

Dumplings:
3 egg whites
1/2 cup cottage cheese
2 tbsp water
1/4 tsp salt
1 cup ap flour

Beat the egg whites and cottage cheese in a mixing bowl. Add water and salt. Stir in flour, making sure to mix well.

When soup has simmered for 30 minutes, bring the soup back to a boil and drop dumplings into the soup by the tablespoonful. Reduce heat and cover. Simmer for 15 minutes longer. DO NOT LIFT THE LID WHILE SIMMERING. Serve immediately.

(Looking for a use for the egg yolks?? How about this recipe? YUM!)

Honey Garlic Vinaigrette and Grilled Venison

A few years ago, I found and made this awesome dressing. I used it on lettuce from my garden with a little leftover grilled ribeye then. I rediscovered the recipe again and remember why I fell in love with it then....it's EASY, CHEAP and YUMMY! The ingredients are things I always have in the house which makes it even better! Last night when I made this again (with Farmer's Market lettuce) we were trying a new recipe for grilled venison. Tim's friend, Melissa, sent me the recipe on Facebook and I followed part of it. The part I did was super simple and tasty, again with things I always have in the house. (The part I didn't follow was adding grilled tomatoes, bacon and gorgonzola cheese...we didn't miss it.) I put the meat on my salad and it was an awesome concoction! Enjoy!


Honey Garlic Vinaigrette

1 cup vegetable oil (don't use olive oil as the flavor is too strong)
1/3 cup apple cider vinegar
3 tbsp honey
2 (or 3) cloves of garlic, minced (I use my garlic press)

Put in a mixing container. I've used a blender or even a pint sized mason jar. Blend well. Allow to stand 45 minutes for flavors to meld. Stir/shake/mix again and serve.

Grilled Venison

Enough venison minute steaks to feed your crowd
Soy sauce
Worcestershire sauce
Garlic powder
Black Pepper
Olive Oil (I use EVOO)

In a glass dish or baggie, place meat and sprinkle with other ingredients. Cover or close bag and allow to stand at room temp for 30 minutes. Cook with indirect heat on grill until they are done.

Mediterranean Pepper Salad

Another goodie from the Smitten Kitchen put here for safe keeping. Enjoy!

Copy and pasted from SK:

Mediterranean Pepper Salad
Insprired by one you can buy at Zabar’s, but now no longer need to

I put my own spin on this, of course. I omitted the green peppers because, well, they’re not my favorite and I quick-pickled the red onion to sweeten and soften its blow. But really, my favorite part of salads like this is is that they can be kept in the fridge already dressed, and only grow more deliciously marinated in a day or two. Should they last that long.

1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby cucumber,
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives
1/4 cup olive oil
Salt and pepper to taste

Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.

Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.

By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.

Forgetful, who me? People, I just realized I forgot to add the cup of grape tomatoes that are usually in this salad, and that I’d purchased specifically to add to it. Like grape tomatoes? Add them! Don’t like them? Turns out you might not know they were missing.

Black Bean Confetti Salad

I need a place to put this recipe so I remember it, so I'm putting it here. Originally found here at the Smitten Kitchen. I plan to make this over the weekend. Enjoy!

Black Bean Confetti Salad

This works equally well as a small salad–even tossed with salad greens for more bulk–or alongside salsa fresca for scooping up with a tortilla chip.

2 15-ounce cans black beans, drained and well-rinsed
4 bell peppers, a mix of colors, chopped into a small dice
1/2 super-large or 1 medium white onion, chopped into a small dice
Juice of one lime
3 tablespoons olive oil
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon honey
1/8 teaspoon cayenne
Optional: If you’re the kind of person who loves cilantro, it’s a great match for this salad.

Mix beans, bell peppers and white onion in a large bowl. In a separate, smaller bowl, whisk remaining ingredients into a vinaigrette. Ideally, you’ll have a 1/2 cup of dressing. Pour it over the bean mixture, toss it well and adjust seasonings to taste.

Corn and Black Bean Salsa

A couple summers ago (I think), my SIL Christine made this awesome salsa for the Fourth of July gathering at my husband's parents house. All of his siblings (there are 7 total) come home with their spouses, boyfriends and kids and it makes for quite the party. Tim's dad's business usually puts a float in the parade and the kids throw popsicles off the back of the truck. Good times. But, anyway, for the cookout one night, Christine brought this salsa and I have to share (And put it here so I don't lose it!) it's so good and so easy!

Corn and Black Bean Salsa ala Christine

1 can black beans rinsed and drained
1 can mexican corn - drained
1 small red onion - finely chopped (I didn't put this in) (She doesn't...I do!)
3 roma tomatoes - chopped
3 green onions - chopped
2 avocados - chopped
1 sm clove garlic - minced

MIX together

dressing:
1/4 - 1/2 cup olive oil
1/4 cup red wine vinegar
1 envelope good seasons Italian dressing.

I added chopped fresh cilantro. (Me, too!!)

Serve with chips. (I'm thinking Fritos scoops would be good with this!!)

Enjoy!