Double Chocolate Banana Bread

Bananas are either eaten quickly in our house or they are left to sit and become over-ripe. This week, I had some over-ripe bananas and decided to look for a new recipe. I came across this  this double chocolate banana bread , which I have adapted to make a bit more points friendly. I plan to bring it to a book discussion group that I attend. Since some of the ladies are trying to eat very little sugar, I decided to try this recipe using Xylitol, which is a natural sweetener and is very low-calorie. You can use regular sugar and just add 1 point per serving. They key with breads and muffins is not to over mix or over bake. I like to cut breads into 16 pieces by cutting in 8 pieces on the long side of the bread and then cutting those pieces in half. This makes for a thicker, although smaller, slice. Enjoy!

Serves 16 ( 4 points + or if using sugar 5 points +)

• 1 c. Xylitol ( or sugar)
• 2 eggs
• 1/3 c. canola oil
• 2 ripe bananas, mashed
• 1 tsp. vanilla
• 1-1/2 c. flour
• 1/2 c. unsweetened baking cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. mini chocolate chips

Preheat oven to 350 and spray a loaf pan with nonstick spray.

Beat Xylitol ( sugar), eggs, and oil to combine. Beat in bananas and vanilla.
Combine flour, cocoa, baking soda, salt and chocolate chips. Stir until just combined. Spoon into loaf pan. Bake 50-60 minutes or until top is cracked and bread springs back when you lightly touch the top. I like to check my bread at least 5 minutes early to make sure I am not overbaking.

Parmesan Roasted Potatoes

This recipe comes from a site called "Whats gaby cooking". They were delicious.

Serves 6 ( about 2/3 c. potatoes = 4 points +)

• 4 c. cubed yukon gold potatoes
• 3 T. olive oil
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 2 tsp. paprika
• 1 tsp. pepper
• 4 T. grated Parmesan cheese

Preheat oven to 425 degrees.
Place potatoes on a baking pan coated with nonstick spray. Add olive oil and spices. Using your fingers, toss to coat.
Bake for 20 minutes, turn and cook an additional 10-20 minutes or until golden and crispy.

Pancetta- Wrapped Pork Tenderloin with Cantaloupe- Red Pepper Salsa

Yummy and easy to make on the grill!

Serves 4 ( 3-1/2 oz. pork and 1/3 c. salsa = 4 points +)

• 1 lb. pork tenderloin
• salt and pepper
• 2 oz. thinly sliced pancetta ( Italian bacon)

Preheat grill to medium-high heat. Pat pork dry with paper towels and sprinkle with salt and pepper. 
Wrap pork in pancetta, with slices slightly overlapping,

Place pork on grill coated with cooking spray; grill 18 minutes or until thermometer reads 145 degrees, turning occasionally to brown on all sides. Let pork stand 10 minutes before slicing.

Salsa:

• 1 c. finely chopped cantaloupe
• 1/2 c. finely chopped red bell pepper
• 1/4 c. finely chopped red onion
• 3 T. chopped, fresh mint
• 1 T. chopped jalapeno pepper
• 1 T. lime juice
• salt to taste

Combine all ingredients in a medium bowl. Cover and chill 1 hour.

from "Cooking Light"

Tomato- Avocado Salad

Serves 4 ( about 1 c. =  4 points +)

• 2 T. lime juice
• 1 T. olive oil
• 1/2 c. thinly sliced onion
• 2 medium Roma tomatoes, cut into wedges
• 1 avocado, chopped
• 1/4 c. chopped, fresh basil
• salt to taste

Combine all ingredients in a small bowl.

"Cooking Light"

Parsley Orzo

serves 4 ( 1/2 c. = 4 points +)

• 1 c. uncooked orzo pasta
• 1/4 c. chopped fresh parsley
• 1 T. olive oil
• salt and pepper to taste

Cook pasta; drain. Combine pasta with olive oil, parsley, salt and pepper.

Flank Steak with Creamy Lemon Sauce

Easy and quick~ you will love this recipe! It is perfect for summertime grilling! I made this recipe with an orzo and black bean salad, fruit salad, and green lettuce salad.

Serves 4 ( 3 oz. steak and about 3T. sauce = 4 points+)

• 1 ( 1 lb. ) flank steak
• salt and pepper
• 1/4 c. fat-free sour cream
• 1 T. light mayonnaise
• 1 tsp. Dijon mustard
• 1 tsp. grated lemon rind
• 1 T. fresh lemon juice
• 2 T. chopped, fresh cilantro
• 1 T. chopped, fresh parsley

Preheat grill. Sprinkle steak with salt and pepper. Cook 5 minutes per side or until desired doneness. Remove and let stand 5 minutes. Slice thinly against the grain.

Meanwhile, in a small bowl, whisk together remaining ingredients. Serve sauce with steak.

BLT Pasta Salad with Chicken

This is a perfect side dish for any summertime meal! This would also be a great main course lunch dish.

serves 10 ( about 1 c. = 4 points +)

• 8 oz. uncooked rainbow rotini pasta
• 6 c. torn Romaine lettuce
• 2 Roma tomatoes, seeded and diced
• 1-1/2 c. cooked cubed chicken breast
• 4 reduced fat bacon strips, cooked crisp and crumbled
• 1/3 c. light mayonnaise
• 1/4 c. water
• 2 T. fat-free sour cream
• 1-1/2 tsp. white vinegar
• 1T. barbecue sauce
• black pepper to taste

Cook pasta al dente; drain and rinse in cold water.
In a large bowl, combine Romaine, chicken, bacon, tomatoes and pasta.
In a medium bowl, combine mayo, sour cream, water, vinegar, barbecue sauce and pepper. Pour over salad and toss to coat. Serve immediately.

adapted from "Taste of Home"

Peach Kuchen

While looking for a dessert recipe to go with a German-themed dinner I was making, I came across this from "Allrecipes.com". I have adapted it slightly.  Kuchen is the German word for kitchen and often refers to this coffeecake-type treat. The recipe was easy to make and everyone loved it. I did serve it with a scoop of vanilla ice-cream. I am listing this recipe as 12 servings with each serving being 4 points. If you would like a larger serving size, 8 servings would be 6 points per piece. Be careful to not over bake this recipe.

Serves 12 ( 4 points +)

• 1/2 c. butter
• 1/4 c. sugar
• 1 egg
• 1 tsp. vanilla
• 1 c. flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 medium peaches, sliced
• 3 T. sugar
• 1/2 tsp. cinnamon

Preheat oven to 350 and spray an 8 inch round springform pan with nonstick spray.
Sift together flour, baking powder and salt. set aside.

In a large bowl, beat butter and 1/4 c. sugar until light and fluffy. Beat in the egg and vanilla. Beat in flour mixture. Spread dough by hand on the bottom and 1 inch up sides of pan.

Combine 3 T. sugar and cinnamon in a small bowl. Arrange peach slices in a spole pattern over the dough. Sprinkle with cinnamon sugar mixture.

Bake for 30-40 minutes or until golden brown.

Chocolate Chunk Pumpkin Muffins

With no added fat and warm chocolate oozing from these muffins, what's not to love?

Makes 18 muffins (4 points +)

• 2 medium bananas ( ripe)
• 1 c. canned pumpkin puree
• 2 eggs
• 1/3 c. sugar
• 1/2 c. sugar-free maple syrup
• 1/4 c. flax seed, ground
• 1/4 c. wheat germ
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. ground cardamom
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1 tsp. ground cinnamon
• 3/4 c. semisweet chocolate chunks
• 1/4 c. shelled raw pumpkin seeds ( Pepitas)

Preheat oven to 375 and spray muffin tins with nonstick spray.

In a large bowl, mix together the bananas, pumpkin, eggs, sugar and syrup..
In another bowl, combine flour, flaxseed, wheat germ, baking powder, baking soda, salt and spices.

Gently stir dry ingredients into wet, being careful not to overmix. Stir in chocolate chunks. Fill muffin tins 3/4 full. Sprinkle with pumpkin seeds. 

Bake 18-20 minutes or until done. Transfer to a wire rack to cool.

adapted from the cookbook: " Eating in Color" by Frances Largeman-Roth

Nectarine Salad With Ricotta and Pecans

This is a wonderfully quick and easy spring or summer salad that is loaded with flavor!

serves 4 ( 4 points +)
Salad:

• 6 c. mixed greens
• 1 nectarine, thinly sliced
• 1/2 c. low-fat ricotta cheese
• 1/4 c. chopped pecans, toasted

Dressing:

• 1 T. olive oil
• 1 T. flavored vinegar ( I used a peach white balsamic)
• 1 tsp. honey
• 1/2 tsp. dijon mustard
• salt and pepper to taste

Place 1-1/2 c. mixed greens on each plate. Top with nectarine, 2 T. ricotta and 1 T. pecans.

For dressing, whisk all ingredients together until well blended. Drizzle over salads.

Crab Cakes

serves 4 ( 1 crab cake with yogurt sauce = 4 points +)

Crab Cakes:

• 2 T. thinly sliced green onion
• 1/2 T. light mayonnaise
• 1 tsp. grated lemon rind
• 1tsp. fresh lemon juice
• black pepper to taste
• 1 egg white
• 1/3 c. Panko Japanese bread crumbs
• 8 oz. lump crab meat, shell pieces removed
• 1-1/2 T. canola oil

Sauce:

• 3 T. low-fat plain Greek yogurt
• 1 tsp. fresh lemon juice
• garlic powder, salt and pepper to taste
• 1 tsp. dried dill

For crab cakes, combine first 6 ingredients in a medium bowl. Stir in pankp. Add crab meat; stir to combine. Let stand 10 minutes.

Divide crab mixture into 4 patties.

Heat a large nonstick skillet coated with cooking spray. Add oil.

Add patties to pan; cook 3-4 minutes per side or until golden. Remove from pan and keep warm.

For sauce, whisk all ingredients together.  Serve sauce over crab patties.

Black Bean, Corn, Green Grape, and Avocado Salad

This salad was amazing! The combination of the sweet and savory was refreshing and light tasting. I served this as a side dish with Chicken Chili Enchiladas. This would be a nice main course for a lunch, too. This recipe comes from the book "Eating in Color" by Frances Largeman-Roth. I have enjoyed every recipe I have tried from this book so far. I hope you like this one too!

serves 6 ( about 1 c. = 4 points +)

• 1 tsp. grated lime zest
• 2 T. fresh lime juice
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 ( 15 oz) can black beans, drained and rinsed
• 1 mango, diced
• 1 avocado, diced
• 1/3 c. frozen corn kernels, thawed
• 1/2 jalapeno pepper, seeded and finely chopped
• 1/2 c. green grapes, quartered

In a small bowl, combine the lime zest, juice, salt and cayenne pepper. Add the beans and stir to coat.

In a large bowl. combine remaining ingredients. Add beans and gently toss to combine. Serve at room temperature.

Angel Food Cake With Strawberry- Balsamic Sauce and Orange Flavored Ricotta

I came up with this dessert recipe for my dad, who has diabetes. It is only 4 points + and is a lovely springtime dessert. You will have leftover strawberry sauce, which can be reserved for a later use.


serves 8 ( 1 slice of cake with 2 T. strawberry sauce and 2 T. ricotta = 4 points +)

Strawberry Sauce:

• 1 lb. frozen strawberries, thawed
• 1/2 tsp. balsamic vinegar
• 1 T. Xylitol or another 0 calorie sweetener
• 1 tsp. cornstarch
• 1T. water

Ricotta Topping:

• 1 c. low-fat ricotta
• 1 T. Xylitol or another 0 calorie sweetener
• 1 T. orange zest

• 1 store bought angel food cake

Place strawberries in a saucepan along with Xylitol and balsamic. Cook until berries are softened. Mash berries. Combine cornstarch with water and add to berry mixture. Cook until thickened. Cool to room temperature.

Using an electric mixer, beat ricotta with Xylitol and orange zest for 3 minutes or until light.

Slice cake, top with berry mixture and ricotta.

Spiced Pork Tenderloin with Maple- Chipotle Sauce

serves 8 ( 3 oz. pork with sauce = 4 points +)

Pork:

• 1/2 tsp. salt
• 1/2 tsp. dried thyme
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cinnamon
• 1/4 tsp. black pepper
• 1/8 tsp. allspice
• 2 ( 1 lb. ) pork tenderloins

Sauce:

• 1 ( 7 oz) can chipotle chilies in adobo sauce
• 1/2 c. sugar-free maple syrup
• 3 T. fat-free chicken broth
• 1-1/2 T. cider vinegar

To prepare pork, combine first 6 ingredients. Sprinkle over pork; place pork in a ziplock bag and refrigerate at least 3 hours.

Remove pork from bag and place in a roasting pan coated with nonstick spray. Bake at 400 until thermometer reads 145-150 degrees ( 40-60 minutes). Remove pork, cover and let stand 10 minutes before slicing.

For sauce, remove 2 tsp. adobo sauce from can; reserve remaining sauce and chilies for another use.
Add the 2 tsp. sauce, syrup, broth and vinegar to the roasting pan. Place roasting pan over burners on stove. Scrape pan to loosen browned bits. Cook 5 minutes, stirring constantly. Remove from heat.

Serve sauce with pork.

adapted from "Cooking Light"

Mango Black Bean Salad

serves 6 ( 2/3 c. = 4 points +)

• 1-1/2 c. diced mango
• 1 c. thinly sliced green onions
• 1/2 c. cooked brown rice ( I used Minute Rice to save time)
• 1/4 c. chopped, fresh cilantro
• 2 T. salsa verde
• 2 T. lime juice
• 2 T. olive oil
• salt and pepper to taste
• 1 ( 15 oz) can black beans, drained and rinsed

Combine all ingredients in a bowl. Toss lightly to mix.

adapted from "Cooking Light"

Spicy Sausage and Vegetable Soup

Easy and perfect for a cool afternoon or evening meal.

serves 12 ( 1-1/3 c. = 4 points +)

• 20 oz/ Jenny O hot turkey Italian sausage links, casings removed
• 2 c. chopped onion
• 2 medium zucchini, halved and sliced
• 2 medium carrots, sliced thinly
• 2 celery ribs, sliced
• 1 T. crushed garlic
• 1 can ( 15 oz.) whole tomatoes, undrained
• 6 c. ( 48 oz) fat-free chicken broth
• 2 ( 15 oz) cans cannellini beans, drained and rinsed
• salt and pepper to taste

Heat a large saucepan over medium heat. Add sausage, onions, carrots, celery and zucchini. Cook until meat is no longer pink and onions are translucent. Stir in tomatoes, garlic, broth, beans, salt and pepper. Bring to a boil. Reduce, heat, cover and simmer 30-45 minutes or until vegetables are tender.

Mini Philly Cheeseburgers

serves 8 ( 4 points + each)

• 2 tsp. olive oil
• 1 c. chopped onion
• 1 c. chopped bell pepper ( I used 1/2 c. red and 1/2 c. green)
• 1/2 c. sliced, fresh mushrooms
• 2 tsp. Worcestershire sauce
• salt and pepper to taste
• 12 oz. 93% lean ground beef 
• 1/4 c. shredded part-skim mozzarella
• 8 ( 1 oz. ) slider buns

Heat oil in a large skillet over medium high heat. Add onions, peppers and mushrooms and cook until tender.
Transfer onion mixture to a large bowl. Add ground beef, Worcestershire sauce, salt and pepper. Form into 8 patties.
Heat grill pan or frying pan over high heat. Spray with nonstick spray. Cook burgers 3 minutes, flip and top with cheese. Cook an additional 2-3 minutes or until done.
Serve on buns. ( toast buns if desired)

adapted from "Cooking Light"

Cheesy Pimiento Stuffed Chicken

These little stuffed chicken breasts are great for only 4 points +. If you do not like spicy, you can omit the Tabasco.

serves 4 ( 4 points +)

• 1 slice reduced fat bacon
• 1/2 c. reduced-fat shredded cheddar
• 2 T. finely chopped red onion
• 1 T. diced pimientos
• 1 T. low-fat mayonnaise
• 2 tsp. fresh lemon juice
• 1/4 tsp. Tabasco sauce
• salt and pepper to taste
• 4 ( 4 oz) boneless, skinless chicken breast halves

Preheat oven to 400 degrees.
Cook bacon in a large oven-proof skillet until crisp, Remove bacon and reserved drippings in pan. Crumble bacon and combine with next 6 ingredients.
Cut a slit into the thick end of each breast half; carefully cut down to the center of the chicken to form a pocket. Divide cheese mixture evenly among chicken. Secure with wooden toothpicks.
Sprinkle chicken with salt and pepper.
Cook chicken in reserved bacon drippings on one side until browned ( about 3-4 minutes). Turn and place the pan in the oven for 7-10 minutes or until chicken is cooked through. Let stand 5 minutes before removing picks.

Spicy Sausage, Potato and Kale Soup

This soup is very much like the "Zuppa Toscana" soup at "Olive Garden". In my opinion, it is even better! 
The recipe was adapted from the site "thecandidappetite.com". 

Serves 10 ( 1 generous cup = 4 points +)

• 20 oz. Jenny O hot Italian sausage links, casings removed
• 2 c. chopped onion
• 1 T. crushed garlic
• 1 tsp. salt
• 1 tsp. black pepper
• 2 bunches of kale, stemmed and chopped
• 1/4 tsp. ground nutmeg
• 3 c. sliced and halved Yukon Gold potatoes ( slice about 1/4 inch thick)
• 8 c. fat-free chicken broth
• 1/2 c. fat-free half and half

Heat a large heavy pot, such as a Dutch oven, over medium-high heat. Coat with nonstick spray and dd sausage, breaking apart with spoon. Cook until no longer pink. Remove sausage with a slotted spoon and drain on paper towels.
Add onion to the pan and cook until onion begins to soften. Add garlic, salt and pepper and cook until onions are tender. Stir in kale and cook until it begins to wilt. Stir in nutmeg. Cook kale until it is completely wilted down ( about 3 more minutes).
Add sliced potatoes and cooked sausage. Stir in chicken broth and bring to a boil. Lower heat and simmer until potatoes are tender and soft. Stir in half and half. Serve immediately.

Apricot Orange Gem Muffins

I love the fact that muffins are so versatile. There are endless possibilities to the flavor combinations you can come up with, they can be eaten as a dinner accompaniment, a dessert or even a breakfast. I also love the fact that muffins are made without a mixer and that they can be made quickly.
These apricot orange gem muffins were perfect for a winter day. There is just something about the citrus flavor that lifts the mood in the middle of winter.

Serves 12 ( 4 points +)

• 1-1/2 c. white whole wheat flour
• 1/2 c. all-purpose flour
• 1/4 c. brown sugar, packed
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. ground ginger
• 2 eggs
• 3/4 c. fat-free sour cream
• 3/4 c. low-fat buttermilk
• 2 T. butter, melted
• 1/3 c. dried apricots, chopped
• 2 T. orange marmalade

Preheat oven to 400 degrees and line a muffin tin with paper liners. Lightly spray liners with nonstick spray.
Place first seven ingredients in a large bowl ( through ginger). Make a well in the center of the flour mixture.
In a small bowl, whisk together eggs, sour cream, buttermilk and butter. Add the egg mixture to the flour mixture and stir until just combined. Do not overmix. Stir in apricots.

Spoon batter into muffin cups, filling  3/4 full. Make a small indent in the center of each muffin. Fill each with 1/2 tsp. orange marmalade. Bake 14-15 minutes or until muffins spring back when lightly pressed. Cool on a wire rack for 5 minutes. Serve warm.