Thursday, October 27, 2011

Janet's Rich Banana Bread

I got this recipe off of All Recipes (my favorite place to get recipes) and it turned out really good!  I made it without the nuts since my second daughter doesn't like nuts but I can see that they would be great in this.  :)

Janet's Rich Banana Bread

1/2 cup butter, melted
1 cup white sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced

1.  Preheat oven to 350 degrees.  Grease a 9x5" loaf pan.
2.  In a large bowl, stir together the melted butter and sugar.  Add the eggs and vanilla, mix well.  Combine the flour, baking soda and salt; stir into the butter mixture until smooth.  Finally, fold in the sour cream, walnuts and bananas.  Spread evenly into the prepared pan.
3.  Bake at 350 degrees for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Makes 15 servings.  Per serving:  192 calories, 8.6 g. fat, 48 mg. cholesterol, 219 mg. sodium, 27 g. carb, 1 g. fiber, 3 g. protein

Wednesday, October 26, 2011

Crockpot Italian Wedding Soup

It's time.  I turned the heat on so it's time for some soup.  This will be a great soup for tonight with the cold rain and my busy schedule.  I'll have my daughter toss in the pasta about 20 minutes before I get home and we'll come home to a nice big pot of yummy soup all ready for us!!!  Definitely a great recipe!

Italian Wedding Soup

1 egg, lightly beaten
3/4 lb. lean ground beef
1/2 cup finely chopped onion
3 Tbsp. plain bread crumbs
3 Tbsp. grated Parmesan cheese
2 Tsp. chopped fresh parsley
3/4 tsp. salt
1/2 tsp. black pepper
8 cups low sodium chicken broth
3 large carrots, chopped
1 small head escarole (8 oz.) washed, trimmed and cut into 1/2" strips
1 1/2 tsp. dried oregano
1 1/4 cup acini di pepe pasta

1.  In a large bowl, stir together egg, beef, onion, bread crumbs, 1 Tbsp. Parmesan cheese, 1 Tbsp. parsley and 1/4 tsp. each salt and pepper.  Form into 3/4" meatballs (about 50) and place on baking sheet; refrigerate while preparing soup.

2.  Combine broth, carrots, escarole and oregano in slow cooker.  Gently add meatballs.  Cook, covered on low for 6 hours.  Stir in pasta for last 20 minutes of cook time.  Stir in remaining 1/2 tsp. salt and 1/4 tsp. black pepper.  Sprinkle each serving with remaining parsley and Parmesan cheese and serve.

Makes 8 servings.  Per serving:  175 calories, 3 g. fat (1 g. sat fat), 12 g. protein, 25 g. carb, 3 g. fiber, 681 mg. sodium, 41 mg. cholesterol

Sunday, October 16, 2011

Lemon-Garlic Hummus

I found this on great website that has a lot of recipes using local produce.  You can see them at From Farm to Table.  I made it last night for us to take to our outdoor church service and it was a hit!  EASY as anything to make and my whole family gobbled it up - except my 19 year old who likes the taste of hummus but not the consistency.  LOL

Lemon-Garlic Hummus

1 (15 oz.) can chick peas, rinsed and drained
1-2 cloves garlic, cracked from skin
1 lemon, zested and juiced
4-5 sprigs fresh thyme leaves, stripped from stems
coarse salt and pepper, to taste
1/4 cup olive oil
a few drops of hot sauce, to taste (if desired - I skip this)

Place garlic in a food processor and mince, then add chick peas, lemon zest and juice, thyme, salt, pepper, hot sauce and olive oil.  Blend together thoroughly.  Transfer dip to a serving dish and surround with veggies and chips.

Each serving (makes 4 servings) provides 290 calories, 15 grams fat, 2 grams sat fat, 0 mg. chol. , 380 mg. sodium, 32 g. carb, 7 g fiber, 5 g. sugar, 7 g. protein