Chile-Cheese Cornbread

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Turkey Cutlets with Cherry Sauce

Turkey Cutlets with Cherry Sauce is an easy and tasty dinner option that's a little different from the ordinary.

Best Light Chicken Parmesan

Best Light Chicken Parmesan is the chicken Parmesan you love with less calories but all the flavor!

Banana-Applesauce Bread

The other day, I found myself with LOTS of overripe bananas.  I was on an adventure to find a recipe for just a plain, old fashioned banana bread that was WW friendly.  

I searched and searched, then settled on this recipe from a WW cookbook I have in my ridiculously large extensive cookbook collection I own. 

 I was really happy with the results of this banana bread; moist with a strong banana flavor.  At 7p+ per slice, it is a bit of a splurge, but you can tweak the p+ values by decreasing the serving size. The recipe calls for a large loaf to be divided into 12 servings, which is VERY generous!

Since I had so many bananas to use up...I ended up doubling the recipe and making two breads.  I gave one away to my mom and kept one for my family.

*A note about making quick breads and muffins....DO NOT OVERMIX THE BATTER!  This will give you a tough end product.  It's ok to leave a bit of flour mixture that has not been fully incorporated into the wet ingredients. 

Another good rule to remember is to always mix up the wet ingredients separate and then bring them to the dry to combine.  

By following these two steps...you will be assured of a tender bread or muffin!

Banana Applesauce Bread

bread, side dish

American

Yield: 12 servings

Author: Renee Paj

Banana-Applesauce Bread

Prep time: 10 MinCook time: 1 H & 15 MTotal time: 1 H & 25 M

Healthier and lower calorie version of banana bread with the addition of applesauce. Moist and tender, this quick bread recipe is full of banana and apple flavors.

Ingredients

• 1 1/4 cup all purpose flour
• 1 cup whole wheat pastry flour
• 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 tsp. cinnamon
• 1/4 tsp. freshly grated nutmeg
• 3 - 4 medium sized, very ripe bananas
• 3/4 cup granulated sugar
• 1/2 cup liquid egg substitute (such as eggbeaters) or 2 large eggs
• 1/3 cup canola oil
• 1/4 cup unsweetened applesauce
• 1 tsp. pure vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Spreay a 9 x 5" nonstick loaf pan with cooking spray.
2. In a large bowl, whisk the flour, baking soda, salt, cinnamon and nutmeg until combined. Set aside.
3. In a medium sized bowl, mash the bananas ( I use a potato masher) To the mashed banana, add the sugar, egg substitute, applesauce, and vanilla extract. Mix well to combine.
4. Add the banana mixture to the flour mixture and stir until JUST COMBINED. Do NOT over mix. Scrape the batter into the prepared pan and spread evenly.
5. Bake until deep golden brown and toothpick inserted into center of loaf comes out clean, about an hour and 15 minutes. Remove from oven and let cool in pan on wire rack for 10 minutes. Remove bread from pan and allow to cool completely on wire rack. Once cooled, wrap well in foil or plastic wrap to store.

Notes:

Do not overmix batter once you combine the wet and the dry ingredients.

Calories

293.57

Fat (grams)

8.68

Sat. Fat (grams)

1.55

Carbs (grams)

47.43

Fiber (grams)

3.18

Net carbs

44.25

Sugar (grams)

15.56

Protein (grams)

7.53

Sodium (milligrams)

174.13

Cholesterol (grams)

34.54

Nutritional Information is an estimate and provided as a courtesy.

Copyright © 2015 Renee's Kitchen Adventures

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I really enjoy new flavor combos...but sometimes, you just want something that is pure and simple and comfort food at it's best....this banana applesauce bread is just that.  Nothing fancy...just pure and simple goodness.  How about you?  Do you ever just want to make something that is plain and simple grassroots food? 

Toasted Coconut Chocolate Chunk Cookies

I have to confess....I have been "cheating" on my husband, because I found a new LOVE....

Toasted Coconut Chocolate Chunk Cookies!  This recipe comes from Cooking Light and works out to be only 2 points+ for a delicious, nicely sized ( remember how small the Double Chocolate Chunk Cookies were?)  piece of chocolate chip cookie heaven! 

I cannot tell you how wonderful toasted coconut is in this cookie.  It gives the cookie a delightful chewiness.  I again, used that 70% Belgian chocolate I had picked up at Trader Joe's last week as well as what I consider to be the Cadillac of pure vanilla extract in these cookies...

Yes....this stuff is EXPENSIVE, but it is the finest vanilla extract I have tried to date.   Of course you can use ANY brand of vanilla extract you like....but just be sure to use the PURE vanilla extract and NOT imitation.   Your baked goods will always reflect the quality of ingredients you put into them.

So go ahead and bake up a batch of these delicious cookies, sit back and enjoy one or two...and  like me, you might feel like you are cheating on your love, but you won't be cheating on  your diet!  :)

Toasted Coconut Chocolate Chunk Cookies

from Cooking Light

Printable Recipe

Servings - 25   Serving Size - 1 cookie   Points Plus per Serving - 2 points+

Calories - 88,   Total Fat - 3.8g,   Carb. - 13g,   Protein - 1g,   Fiber - 0.4g

1 cup flaked sweetened coconut

4.5 ounces (OR 1 cup) all purpose flour

1/2 tsp baking powder

1/4 tsp. baking soda

1/8 tsp. salt

3/4 cup brown sugar, packed

1/4 cup unsalted butter, softened

1 tsp. pure vanilla extract

1 large egg

2 ounces dark chocolate ( 70% cacao), chopped

1.  Preheat oven to 350 degrees F.  

2.  Arrange coconut in a single layer on a baking pan and bake at 350 degrees F for about 7 minutes or until lightly browned, stirring once during baking.  Remove from oven and set aside to cool.  

3.  Combine flour, baking powder, baking soda, and salt in medium bowl and whisk well to mix.  Set aside.  

4. In med-large bowl combine the butter and the brown sugar.  Mix well with an electric mixer on med speed until fluffy.  ( don't skimp on mixing!  This will take about 5 minutes to get well incorporated)  Add in vanilla and egg, beating until combined.  Add in the flour mixture and beat at low speed until just combined.  Stir in coconut and chocolate chunks. 

5.   Drop by level tablespoonfuls onto a baking sheet that has been covered in parchment ( my preference for baking cookies) OR covered with a silpat OR sprayed with cooking spray.  Bake at 350 degrees for 10 minutes or until bottoms of cookies begin to brown.  Remove from oven and allow to cool for 1 - 2 minutes on pan before removing to wire rack to cool completely.  Yield: 25 cookies. 

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These cookies are really delicious.  The combo of chocolate and coconut marry wonderfully.  In order to keep myself from eating too many, once they were cooled, I put them in a freezer zipper bag and marked the PP value on the bag, then slipped them into the freezer.  Not having them in my line of site helps me to keep from wanting them because I see them.  Of course I know they are in there, but they just don't scream at me like when they are sitting up on the counter or in the pantry ( where I am far more often than the freezer.) 

How about you?  What tricks do you play on yourself to keep your portion size of goodies in check?  Do you have any little tricks that work well for you?   

Double Chocolate Chunk Cookies

Double Chocolate Chunk Cookies for 1 point+ a piece?  How can this be true?

Well, the secret is that the are incredibly small...but mighty tasty and they really hit the spot for that chocolate craving!  I got three bites out of my cookie...but hey, at 1 point+ each...you can have three cookies and still come in with a respectable point+ value as far as cookies go!

The recipe calls for 40 cookies out of one batch....and I did manage to squeeze 40 cookies out of the batch I made, but I admit, it was a stretch.    If you don't feel like making such tiny cookies, you can make 20 cookies from the recipe and they will still be a very respectable 2 points+ each. 

This recipe comes from WW online. The original recipe calls for mini chocolate chips, and I don't know of any company that makes minis except for Nestle.  Not that I have anything against Nestle, they do make a fine chocolate, but sometimes you just want a different taste so I went with a dark Belgian chocolate. I first weighed out 1/3 cup of mini chocolate chips.  It came to 57 grams.  I then weighed dark Belgian chocolate ( 70% cacao)  I got from Trader Joe's and used 57 grams of it, chopped finely to replace the mini chocolate chips.  It worked wonderfully, and gave the cookies a really rich chocolate taste. 

The cookies came together pretty easily...

Mixed the dough as instructed.  All ready for the addition of the chunked chocolate....

Dropped by teaspoonfuls onto a parchment lined cookie sheet and baked for 10 minutes...

And voila!  Ready to eat!  Still warm from the oven, they have a crunchy exterior with a chewy, chocolatey inside.  Once they have cooled and been stored in a covered container, they are chewy all over.

Double Chocolate Chunk Cookies

adapted from WW Online

Printable Recipe

Servings - 40   Serving size - 1 cookie   Points Plus per serving - 1 point+

Calories - 50,   Total Fat - 1.7g,   Carb. - 9.4g,   Protein - 0.8g,   Fiber - 0.4g

1 cup all- purpose flour ( can sub whole wheat pastry flour if you like) 

1/4 tsp. baking soda

1/8 tsp. salt

1/4 cup unsalted butter, at room temperature

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1/3 cup unsweetened cocoa powder

1/2 tsp. pure vanilla extract

2 large egg whites

1/3 cup of dark chocolate finely chopped ( approx. 57 grams) OR 1/3 cup mini chocolate chips

1.  Preheat oven to 350 degrees F.  Prepare cookie sheets by lining with silpat, parchment paper OR spraying with nonstick spray. 

2.  Measure out flour and combine in small bowl with baking soda and salt.  Set aside. 

3.  In medium bowl, with electric mixer, combine the softened butter and the brown sugar and mix until light and fluffy.  Add in the granulated sugar and mix for a minute or so longer.  Add cocoa, egg whites, and vanilla extract, beating well.  Gradually add in flour mixture, beating until well combined.  Stir in chocolate chunks.

4.  Drop by teaspoonfuls onto prepared cookie sheets.  ( it will be a stretch, but if you are careful you CAN get 40 cookies from this dough)   Bake for 10 minutes at 350 degrees F.  Remove from oven when done and allow to cool on pan for a minute or two before placing them onto a wire rack to cool. 

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These little cookies will really help curb that chocolate craving without breaking the point+ bank!  They really don't taste at all like a light or low fat cookie.  One cup of sugar overall, may seem like a lot of sugar, but divided up into 40 servings it isn't.  You do need the sugar to get the right texture in cookies so I wouldn't substitute it with anything else.  

I've popped what is left of the cookies I made yesterday in the freezer.  My boys loved them...maybe too much.  I made them to help curb MY chocolate craving, and if they eat them all up....there won't be any left to do that!  lol   Does anyone else have this problem with your family?  You make a tasty treat for yourself, one that fits into your plan, and before you know it, your family has made it vanish??  What can you do?  I love my family, and I love to cook and bake for them...but sometimes...I just want to be selfish!  haha   I mean, come on....it's chocolate!

Easy Potato Gnocchi

Grilled Catatlina Chicken Thighs

Grilled Peanut Butter Chicken w/ Peanut Dipping Sauce

Perfect Roast Chicken

Perfect Roasted Chicken is my go to recipe for oven roasted chicken. Easy and economical this roasted chicken recipe is the best one out there to get flavorful, juicy, and tender chicken. You'll want to make two, one to eat and one to use in other recipes on your weekly menu!

Fresh Sriracha Refrigerator Pickles

Sriracha....this very spicy chili sauce seems to be showing up in more and more places these days.  When I came across a recipe called Fresh Sriracha Refrigerator Pickles...I instantly knew I wanted to try it.  The funny thing about the original recipe ( which can be found HERE ) is that it didn't call for a drop of sriracha at all...but instead used fresno chilis.  I searched my area for fresnos without any luck, so I tweaked the recipe using the "rooster on the bottle sauce" we are all coming so familiar with and sweet red bell pepper.

This was also my first attempt at making refrigerator pickles...well, actually, I have been making a quick version with rice vinegar and salt and pepper for some time now. ( no recipe, just put it together )    I really liked this recipe.  The ingredients give the pickles a depth of flavors that are really great together and it really could not be easier.  If you can find the fresno chilis, as called for in the original recipe and use them instead of this recipe I posted, let me know.  I am curious to know what kind of heat you would get.

But if you can't find fresno chilis like me, you can make my version with ingredients easily found in most places.  I have even seen Sriracha hot chili sauce at Target!  Be forewarned though, the longer these babies sit in the brine, the more heat they get!

On a side note, I had planned on having some really nice photos of these pickles in the canning jar I used to make the in, but my family had picked at them so much, they looked lost in the big jar!  So I had to settle for some shots in a small bowl instead!   It must be a testament to how good they are though!  

Fresh Sriracha Refrigerator Pickles

adapted from Betty Crocker Red Hot Summer Trends

Printable Recipe

Servings - 8   Serving size - 1/8th of recipe    Points Plus per Serving - 1 point+ ( if you count the cucumber)  or 0 point+ ( if you don't count the cucumber)

Calories - 40,   Total Fat - 0g,   Carb. - 8g,   Protein - 1g,   Fiber - 1g

1/2 red bell pepper, coarsely chopped

1 cup unseasoned rice vinegar

as many squirts of sriracha you desire ( I used two small squirts ) 

3 cloves garlic, minced

2 TBS granulated sugar

1 tsp. grated ginger

1 TBS. kosher salt

1 English cucumber, unpeeled and sliced about 1/4" thick

1/2 cup thinly sliced red onion

1/4 cup fresh cilantro leaves ( optional...I didn't use because I didn't have any)

1.  Combine the red bell pepper, vinegar, sriracha sauce, garlic, sugar, ginger and salt in small bowl.  Mix well and allow the salt and sugar to dissolve. 

2.  In a container ( such as a wide mouth canning jar ) layer the cukes, red onion and cilantro leaves ( if using).  Pour the vinegar mixture on top. cover, shake to mix and allow to sit in refrigerator for at least 1 hour before serving.   Store covered in refrigerator for up to 1 week. 

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I seriously cannot believe it is August already!  Wow!  Why is it the summer seems to rocket by and winter seems to last forever!?  I think I would like to switch that up!  haha   I am truly a summer kind of girl.  I mean, don't get me wrong, spring is nice too...but I look at it like a prelude to what is to come...summer!   And fall is ok, but it's the wrap up to summer for me. ( See? it's all about summer! )   Winter?  well...I think you all know about how much I detest that season!  Although, as much as I hate to admit it, I think I am ready for a more structured day with the kids all back to school.  It is always easier for me to stay on plan when I only have myself to worry about during the day.  

How about you?  Are you a fan of summer, winter, spring or fall?