Frozen Banana Pops by Karmy M.
4 bananas, peeled and halved horizontally
1/3 cup natural peanut butter
granola
8 Popsicle sticks
Directions:
1. Insert 1 Popsicle stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours.
2. Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Roll the bananas in granola
3. Place bananas on the wax paper covered baking sheet; freeze until firm, about 1 to 2 hours.
Sunday, March 6, 2011
Leafy Green Salad
Leafy Green Salad, by Lori S. (from TrainerMommma.com)
(picture from TrainerMomma.com)
These amounts are for 1 serving - adjust accordingly
2 cups romaine lettuce, torn
1/2 medium orange, sliced and chopped
1 stalk celery, chopped
1 Tb avocado
2 oz albacore tuna, packed in water (or chicken, turkey, beans or other protein)
1 Tb Mayo, Light (optional)
1 Tb Craisins
1 Tb almonds, slivered
1 Tb Poppy Seed Dressing (see recipe below)
Mix tuna and Light Mayo in a separate bowl. (Or use whatever you would like - shredded chicken, sliced turkey, beans, etc.)
Lay lettuce on large plate and top with all the goodies. Add the tuna mixture and top with Poppy Seed Dressing.
330 calories.
Poppy Seed Dressing
1/2 cup sugar
1/3 cup apple cider vinegar
2 Tb. lemon juice
2 Tb chopped green onion
1/2 tsp salt
2/3 cup canola oil
2-3 tsp poppy seeds
Put all ingredients in blender (except poppy seeds). Blend well.
Add poppy seeds and stir until combined.
Use 1-2 Tb on your salad. Have it in your fridge for emergencies at all times.
YUM!
82 calories per tablespoon
(picture from TrainerMomma.com)
These amounts are for 1 serving - adjust accordingly
2 cups romaine lettuce, torn
1/2 medium orange, sliced and chopped
1 stalk celery, chopped
1 Tb avocado
2 oz albacore tuna, packed in water (or chicken, turkey, beans or other protein)
1 Tb Mayo, Light (optional)
1 Tb Craisins
1 Tb almonds, slivered
1 Tb Poppy Seed Dressing (see recipe below)
Mix tuna and Light Mayo in a separate bowl. (Or use whatever you would like - shredded chicken, sliced turkey, beans, etc.)
Lay lettuce on large plate and top with all the goodies. Add the tuna mixture and top with Poppy Seed Dressing.
330 calories.
Poppy Seed Dressing
1/2 cup sugar
1/3 cup apple cider vinegar
2 Tb. lemon juice
2 Tb chopped green onion
1/2 tsp salt
2/3 cup canola oil
2-3 tsp poppy seeds
Put all ingredients in blender (except poppy seeds). Blend well.
Add poppy seeds and stir until combined.
Use 1-2 Tb on your salad. Have it in your fridge for emergencies at all times.
YUM!
82 calories per tablespoon
Curried Chickpeas with Couscous
Curried Chickpeas with Couscous by Holley T.
Makes: 6 servings
Prep 20 minutes
Slow cook: 3 hours on High or 6 hours on Low
3 medium-size carrots, finely chopped
4 c. cauliflower florets (about 3/4 lb.)
2 cans (15 oz. each) chickpeas, AKA garbonzo beans, drained and rinsed
1 cup frozen peas
1 medium onion, chopped
3 garlic cloves, minced
2 1/2 tsp. curry powder
3/4 tsp. ground coriander
1/4 tsp. crushed red pepper flakes
1 c. vegetable broth
3/4 c. coconut milk
1/3 c. fresh basil
3/4 tsp. salt
1 c. dry couscous (optional)
1. In slow cooker bowl, stir together carrots, cauliflower, chickpeas, peas, onion, garlic curry powder, coriander and red pepper flakes. Pour vegetable broth and coconut milk over top.
2. Cover slow cooker bowl and cook for 3 hours on HIGH or for 6 hours on LOW. Remove 2 cups of chickpea mixture to a small bowl and mash with a potato masher; stir in basil and salt and return mashed chickpea mixture to slow cooker bowl. Stir until well combined and heated through.
3. If using couscous, prepare according to package direction, about 5 minutes, serve with chickpea curry.
Per serving
360 calories; 8 g fat; 15 g protein; 58 g carbohydrate; 13 g fiber; 782 mg sodium; 0 mg cholesterol.
Makes: 6 servings
Prep 20 minutes
Slow cook: 3 hours on High or 6 hours on Low
3 medium-size carrots, finely chopped
4 c. cauliflower florets (about 3/4 lb.)
2 cans (15 oz. each) chickpeas, AKA garbonzo beans, drained and rinsed
1 cup frozen peas
1 medium onion, chopped
3 garlic cloves, minced
2 1/2 tsp. curry powder
3/4 tsp. ground coriander
1/4 tsp. crushed red pepper flakes
1 c. vegetable broth
3/4 c. coconut milk
1/3 c. fresh basil
3/4 tsp. salt
1 c. dry couscous (optional)
1. In slow cooker bowl, stir together carrots, cauliflower, chickpeas, peas, onion, garlic curry powder, coriander and red pepper flakes. Pour vegetable broth and coconut milk over top.
2. Cover slow cooker bowl and cook for 3 hours on HIGH or for 6 hours on LOW. Remove 2 cups of chickpea mixture to a small bowl and mash with a potato masher; stir in basil and salt and return mashed chickpea mixture to slow cooker bowl. Stir until well combined and heated through.
3. If using couscous, prepare according to package direction, about 5 minutes, serve with chickpea curry.
Per serving
360 calories; 8 g fat; 15 g protein; 58 g carbohydrate; 13 g fiber; 782 mg sodium; 0 mg cholesterol.
Butternut Squash Soup with Caramelized Onions
Butternut Squash Soup with Caramelized Onions - by Summer H. (from Julie S.)
3 Tblsp. butter
3-4 yellow onions, thinly sliced (about 5 cups)
1 tsp. sugar
1 butternut squash, halved, seeded, peeled, cut into 1/2 inch dice
1/4 lb. good-quality smoked ham, such as Black Forest, cut into 1/2-inch dice
2 1/2 tsp. dried thyme
1 1/2 tsp. dried rosemary
3/4 tsp. dried sage
5 cups reduced-sodium chicken broth
3/4 tsp. salt
1/2 tsp. ground pepper
1 (15 oz.) can great northern white beans, rinsed, well drained
2 cups coarsely chopped escarole
1 cup frozen tiny peas, thawed
1 cup shredded provolone cheese
In a deep-sided, heavy saucepan over medium heat, melt the butter. When hot, add the onions and sprinkle with sugar. Cook slowly, stirring until the onions start to brown, about 10 minutes. Add the squash, ham, thyme, rosemary and sage; cook, stirring until the squash softens slightly, about 4 minutes longer. Add the broth, salt and pepper; bring to a simmer. Reduce heat to low and simmer, uncovered, until the squash is barely tender, 8-12 minutes. Add the beans and escarole and cook until the escarole is completely wilted, about 5 minutes.
(The soup can be made 1 day ahead up to this point. Let cool, cover and refrigerate, then reheat over medium heat, stirring occasionally before continuing.)
Add the peas and cook just until heated through, about 2 minutes. Taste and adjust the seasonings. Ladle into warmed bowls and garnish each serving with a generous sprinkling of cheese. Serve immediately. Serves 6
3 Tblsp. butter
3-4 yellow onions, thinly sliced (about 5 cups)
1 tsp. sugar
1 butternut squash, halved, seeded, peeled, cut into 1/2 inch dice
1/4 lb. good-quality smoked ham, such as Black Forest, cut into 1/2-inch dice
2 1/2 tsp. dried thyme
1 1/2 tsp. dried rosemary
3/4 tsp. dried sage
5 cups reduced-sodium chicken broth
3/4 tsp. salt
1/2 tsp. ground pepper
1 (15 oz.) can great northern white beans, rinsed, well drained
2 cups coarsely chopped escarole
1 cup frozen tiny peas, thawed
1 cup shredded provolone cheese
In a deep-sided, heavy saucepan over medium heat, melt the butter. When hot, add the onions and sprinkle with sugar. Cook slowly, stirring until the onions start to brown, about 10 minutes. Add the squash, ham, thyme, rosemary and sage; cook, stirring until the squash softens slightly, about 4 minutes longer. Add the broth, salt and pepper; bring to a simmer. Reduce heat to low and simmer, uncovered, until the squash is barely tender, 8-12 minutes. Add the beans and escarole and cook until the escarole is completely wilted, about 5 minutes.
(The soup can be made 1 day ahead up to this point. Let cool, cover and refrigerate, then reheat over medium heat, stirring occasionally before continuing.)
Add the peas and cook just until heated through, about 2 minutes. Taste and adjust the seasonings. Ladle into warmed bowls and garnish each serving with a generous sprinkling of cheese. Serve immediately. Serves 6
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