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Cold Weekend, Full Tummies
02.1.2010 Good morning! I hope you all had a lovely weekend. Mine was great-I saw my very first movie ever in 3-D (Avatar- Loved it!), had some great sushi, and dragged my BFF Laine to a cheesy bridal show-so fun! And I cooked a lot. Not so good for the bridal diet, but oh so yummy for a cold yucky weekend. Please enjoy two of my fave recipes from the weekend...
XO
-L
Pretty Healthy Banana Bread
2/3 cup sugar
1/8 cup apple sauce
2 eggs
1 cup mashed bananas
1/4 cup soy milk
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
Preheat oven to 325 degrees. Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.
In a medium bowl, beat the sugar and apple sauce until smooth and creamy.
Add in the eggs, water and bananas with the sugar mixture and blend.
Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened.
Bake at 350 degrees F (175 degree C) for about 45-50 minutes.
Bread is done when the top is firm to the touch and a golden brown color.
(I had to use the broiler for 1 minute to get the top to brown because of the applesauce.)
Time will vary according to loaf size and oven type.
Let it cool on a rack then enjoy with butter and yummy coffee.
Three Bean Slow Cooker Chili
(from Crock Pot's Best-Loved Slow Cooker Recipes Cookbook)
My future mother-in-law gave me an awesome slow cooker cookbook for Christmas and I use it at least once a week. This chili recipe is one of my favorite things I have made from this little book. Perfect to satisfy my fiancé's need for meat at dinner without sending the calorie count over the edge. And it practically makes itself! Yum!
1 pound lean ground turkey or beef
1 small onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (4 ounces) diced mild green chiles
1 to 2 tablespoons chili powder
salt to taste
Cook and stir turkey and onion in medium non-stick skillet over medium-high heat until turkey is no longer pink. Drain and discard fat. Transfer to CROCK-POT® slow cooker.
Add remaining ingredients; mix well. Cover; cook on HIGH 6 to 8 hours.
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