2 bananas, mashed
2 cups flour (I use 3/4 whole wheat and 1/3 white flour)
1 Tablespoon baking powder
1 teaspoon salt
2 cups milk (reduce to 1 3/4 if you are not using ww flour)
1/3 cup vegetable oil
2 eggs
Mash 2 bananas in a bowl. Add dry ingredients and mix. Add milk, oil, and eggs. Stir just until blended. Pour batter into waffle iron. Serve with fresh fruit and whipped topping, real maple syrup and walnuts or any way you like it. Enjoy!
***NOTE: I halved the recipe - because I cook for myself - and it made 3 waffles***
I'm all about real maple syrup, but it is PRICEY! So, here's a cheaper version of a little different syrup. It's real maple made with Agave (a natural sweetener). YUMMY!!!
Yumm Yumm
Blueberry muffins
HERE'S ALL YOU NEED
to make 12 muffins.
Preheat oven 400ºF degrees. Spray muffin pan with non-stick cooking spray.
Blend milk, applesauce, egg in a small bowl and set aside.
Stir flours, sugar, baking powder, and salt in a medium bowl. Make a well in the center and pour wet ingredients into the well. Stir with a spoon just until the flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Bake until golden brown; regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes. Immediately remove from pan.
| Shortbread Crust: 1/2 cup (1 stick) (113 grams) unsaltedbutter, room temperature 1/4 cup (25 grams) confectioner's (powdered or icing) sugar 1 cup (130 grams) all purpose flour 1/8 teaspoon salt Lemon Filling: 1 cup (200 grams) granulated white sugar 2 large eggs 1/3 cup (80 ml) fresh lemon juice(approximately two large lemons) 1 tablespoons (5 grams) grated lemon zest 2 tablespoons (25 grams) all purpose flour Garnish: Confectioner's (powdered or icing) sugar Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. TIP: Always remove the zest first before halving and squeezing the lemon. Use a fine strainer to remove the seeds and pulp from the juice. Lemon Bars: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan. Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling. Lemon Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling has set. Remove from oven and place on a wire rack to cool. To serve: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two. Yield: 16 - 2 inch (5 cm) bars |
PF Chang’s Lettuce Wrap Recipe
Recipe for dipping and pouring sauce
Recipe for stir-fry sauce
Recipe for stir-fried chicken
Method for Pouring Sauce Recipe
Method for Stir-Fried Chicken Recipe
Veggie Lasagna
6 Servings
Ingredients
Directions
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, zucchini and mushrooms; heat 5 minutes or until tender, stirring. Remove from heat; set aside. In a small bowl, mix the ricotta, Parmesan and pepper.
To assemble, place 3 lasagna noodles in the bottom of a 2-quart rectangular baking dish. Spoon half the ricotta mixture over the noodles. Top with half the veggie mixture, half the pasta sauce and half the mozzarella. Layer with remaining noodles, ricotta mixture, veggie mixture and sauce.
Bake, uncovered, in a 375 degree oven for 30 minutes. Sprinkle with tomato and remaining mozzarella. Bake 5 minutes more or until heated through. Let stand for 10 minutes before serving. Cut into 6 pieces.
Southwestern Pizza
Prep time: 8 minutes
Cook time: 10 minutes
Makes: 3 servings
Ingredients
Nonstick cooking spray
1 12-inch 100% whole wheat pizza crust
1 cup prepared tomato salsa
1 1/4 cups shredded reduced-fat 2 percent mozzarella
1 1/3 cups canned black beans, drained and rinsed
1 small sweet red pepper, seeded and thinly sliced (about 2/3 cup)
2 scallions, trimmed and thinly sliced
1/4 cup cilantro leaves for garnish (optional)
Directions
1. Heat the oven to 450 degrees. Coat a baking sheet with cooking spray. Place crust on sheet and top with salsa, 1 cup mozzarella, beans, sliced red pepper, and scallions. Top with remaining 1/4 cup cheese.
2. Place pizza in oven and bake 8 to 10 minutes or until mozzarella is melted. Remove from oven and garnish with cilantro if desired. Cut into six slices and serve.
Nutrition facts per serving (2 slices): 488 calories, 28g protein, 72g carbohydrate, 12g fat (5.4g saturated), 16g fiber
