Healthy Banana Bread

Everybody makes banana bread. I mean, what else is there to do with a couple of overripe bananas? Banana bread is simply a practice in frugality. Well, like soup, I am not a big fan of bananas in any form other than fairly underripe or fried plaintains (yum!). But I refuse to throw out an entire bunch of bananas simply because Caleb didn't see them sitting in plain sight.






Trying to find a healthy version, I scoured the web. I found a lot of possibilities and decided to try my version of Hungry Girl's banana bread. There are a couple of changes, but I think the bread turned out really good.

Enjoy!



Healthy Banana Bread

1 1/2 cups White Whole Wheat Bread
1 cup Splenda Baking Mix
5 Medium Bananas, mashed
1/2 cup Egg Beaters (I used the kind with Yolk)
2 tsp Baking Soda
1 tsp Vanilla
1/2 tsp Cinnamon
1/2 tsp Salt
1 cup Walnuts, roughly chopped
2 Tbsp Large Granulated Sugar (for garnish)

Preheat oven to 350 degrees F. Combine all of the dry ingredients in a mixer. Add in the egg beaters, mashed bananas, and nuts and mix again. Put into a loaf pan that has been strayed with non-stick cooking spray. Sprinkle sugar over top. Bake on middle rack for 50-75 minutes (the directions I found all said 50 minutes but mine took about 1 hour and 15 minutes).

Makes 8 large pieces

Leek & Asparagus Soup

Let me start by saying that I am not the kind of person who considers herself an officianado on soups. In fact, I could say that I hate soups. Yes, I believe my adversion is strong enough to warrant such a word. However, in my quest to shed a couple of pounds I am willing to try something new. So, whether I want to or not, I am trying to tolerate soups. Sure, I have not embraced them with open arms, but I'm slowly starting to enjoy soups.

Now, I'm sure you are wondering why I dislike soups so much (or maybe not). I have nothing against the flavor combinations popular among soups. Cream of anything is usually quite delicious. Veggie soups and chicken soups taste nice, too. My problem lies in the shear liquid content of soups. I may be alone in this, but I do not like to drink my meals. There is little texture and complexity to soup (in my opinion, of course). Plus, I always feel unsatisfied after eating a bowl of soup. I know, I'm strange, but please forgive me this flaw.




So, in an effort to change my ways, I decided to make a soup. Since the only ones I really like are creamy, I tried to decide how to make a healthy creamy soup. The end result- if I do say so myself- is quite delicious and even filling. While not as thick as a traditional cream of leek soup, this one will leave you feeling satisfied, but not guilty. I hope you enjoy it and can use this basic concept to create a ton of other "creamy" soups.

Leek & Asparagus Soup

3 Leeks, halved and thinly sliced
1 bunch Asparagus, sliced in 1/4" slices
4 cups Chicken Broth
1 cup Reduced Fat Sour Cream
1 Tbsp Garlic, minced
1 Tbsp Rosemary
1 Tbsp Thyme
2 Bay Leaves
1 Tbsp Salt (I like my soups salty so I added a little more)
2 tsp Pepper
Drizzle Olive Oil

In a pot over medium-high heat, sautee the leeks for until they are translucent and just start to caramelize. Add the asparagus and continue cooking for 2 minutes. Add the rest of the ingredients except the sour cream. Boil the soup for 30 minutes. Lower the heat and add the sour cream. Simmer for 5 minutes, making sure not to boil the soup (the sour cream will curdle).

Makes 4 servings.

Nacho Pasta

It has been a looooong time since I posted. I know. I should be tied to a post in the middle of town and let everyone throw rotten tomatoes at my head. They should then be allowed to slowly burn my entire shoe collection and burn every cherished pan I own, all the while tickling me into a pool of crying, begging desperation... Alas, this will not happen for I live in a wonderland called New York. The worst that could happen to me is to get shot while pumping gas (hence my husband does 99% of all gas pumping- among other reasons).

So as penance, I pledge to post every day for one week. Believe it or not, I actually have been cooking, experimenting, and taking pictures when I can. See, I haven't forgotten about you. :)

Today's recipe might well be my proudest invention yet. That's not to say that I haven't been even prouder of other meals, but this one was truly on the fly and an idea completely from the brain of yours truly. I call it Nacho Pasta. Now, it sounds pretty gross and looks that way, too. But let. me. tell. you. It tastes sooo good! So where, do you ask, did I come up with this idea? For the past week or so, I have been fiending for nachos. And believe me, I've tried to satisfy my cravings almost every day! The first day, I even licked my plate. What an ignoble thing to do, but they tasted so good that if the plate had been made of paper, I probably would have eaten it, too!

Needless to say, I have yet to quench my thirst for that mix of salty, crunchy chips, slathered in cheese, sour cream, salsa, and jalapenos. When I received a phone call that my sacred laptop was ready to get picked up from the Geek Squad, I knew dinner needed to be fast. Nothing as silly as a meal would stand between my sweet, sweet laptop and me.



Who am I kidding? Nothing will stop me from eating! However, I did want to make something super quick and easy tonight. I started racking my brains for ideas. Of course, nachos are on the brain. Then I remembered that I had some leftover chicken from last night and half a box of wheat noodles and all of a sudden I had an epiphany. Why use nacho chips when I can throw everything onto some healthy whole wheat noodles. Let me tell you, it was FANTASTIC! My Nacho Pasta has all of the flavors of nacho chips with half the fat. It tastes so good you won't even miss the chips. And fast?! Under 10 minutes. Who can beat that?!

I'm totally taking leftovers for lunch tomorrow.



Nacho Pasta

1/2 lb Whole Wheat Pasta (I used Barilla Plus which l-o-v-e)
1/4 lb Chicken, precooked and shredded or diced
1 can Fat Free Refried Beans
Shredded Cheese, Mexican Blend (I buy Weight Watchers because it is cheap and low fat)
Salsa
Sour Cream
Other Nacho Fixings that You Like: Jalapenos, Olives, Diced Onions, etc.

Cook the pasta in salted water. Reheat the chicken and refried beans. Layer all of the fixings you want onto the pasta and serve. Delish!

Serves 3-4