This casserole is extremely good; hearty and comforting.  It is reminiscent of banana bread, but is SO much more.

Adapted from Tyler Florence’s recipe, found here.  Just FYI, the bananas will turn brown in the oven, and will look unappetizing when peeled – don’t let this deter you.

3 sweet potatoes, scrubbed

1-2  bananas, unpeeled

1 stick unsalted butter, room temp (divided)

1/8 – 1/4 cup honey

salt

1/4 c flour

1/2 c brown sugar

3/4 c pecans, chopped

Vanilla syrup or extract, caramel syrup, cinnamon, and nutmeg, all to taste (optional)

Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don’t turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1/2  stick of butter and the honey. Season with salt and beat vigorously with a wooden spoon until everything’s well combined and the mixture is fluffy. Add the cinnamon, nutmeg, vanilla syrup, caramel syrup and stir.  Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining half stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden.  Serve hot.

I found this recipe recently and it is very good.

1 32oz can chunky fruit cocktail, in heavy syrup

1 3.4 oz box of vanilla pudding mix

2 bananas, sliced

small jar of maraschino cherries

Drain the syrup from the fruit cocktail into a bowl and mix with the pudding mix.  Add fruit and stir gently.  Cover and refrigerate 30 minutes or so before serving.

Simple and yummy!  I’m pretty much the only one in my family who likes cherries, so instead of using them, I used a small can of diced peaches.  You could also top it with cool whip, add grapes, kiwi (although I would probably add them right before serving), apples, etc.

I haven’t posted in a while because I have been busy on another website.   I discovered sparkpeople.com.  It is a nutrition and fitness website.  Check it out!  If you decide to join, put amberkillian as your referrer!  It has lots of great recipes and tips.

This recipe is DELCIOUS. Don’t let the pumpkin keep you from trying it.
Diet friendly!!

1 box devils food cake mix
1 15 oz can pumpkin (not pumpkin pie filling)
4 T reduced fat creamy peanut butter
2 T french vanilla syrup (I use torani)
water to thin the batter

Mix everything together and put in a 9 x 13 pan. Bake at 350 for 25 minutes or until they are done. Makes 12 BIG brownies.

Nutritional Info (edited 04/08/09)
Nutrition Facts
12 Servings
Per serving:
Calories: 232.2
Total Fat: 5.6
sat Fat:2
Polyunsat. fat: 1
Monounsat. Fat: 1
Chol. 0
Sodium:414
Potassium: 84.1
Carb: 42.4
fiber: 2.4
sugar:23.4
protein: 3.8

I found this recipe on a website called SparkPeople.com. I used mozzarella instead of the Parmesan. It was delicious!!

3 Boneless, skinless chicken breast
Butter, unsalted, 2 tbsp
Salt, 1 tsp
Pepper, black, 1/4 tsp
Chicken Broth, 6 cup
Olive Oil, 1 tbsp
Onions, raw, 1/2 cup, chopped
Uncle Ben’s Instant Whole Grain Brown Rice, 1.5 cup
*Kraft Mozzarella Finely shredded Part Skim cheese, 1.25 cup
Milk, nonfat, 2/3 cup
Butter, unsalted, 1/3 cup, melted

Bring stock to simmer in seperate pan for later use.
Heat butter over medium heat.
Add chicken 1/4 teaspoon of salt and all the pepper.   Cook until just done and remove from pan.
Add olive oil over low heat add onion and cook stirring until translucent.
Add rice stir until opaque.
Add 1/2 c broth and remaining salt;  cook until absorbed.  Maintain heat so the pot is bubbling gently.
Continue cooking until rice is tender around 20 minutes.
Mix milk and 1/3 cup butter.
Stir in chicken, cheese, milk and butter mixture,  and parsley.
Heat through and serve with additional mozzarella cheese for on top.
Makes 7 1 cup servings

Servings Per Recipe: 7
Amount Per Serving
Calories: 417.7
Total Fat: 21.7 g
Cholesterol: 104.3 mg
Sodium: 1,909.9 mg
Total Carbs: 19.9 g
Dietary Fiber: 1.1 g
Protein: 40.6 g

When we go to Olive Garden, Justin always gets this soup.  It’s really good.

salt and pepper to taste

3/4 c onions, diced

1 slice bacon, diced

1 1/4 t garlic cloves, minced

4 cans chicken broth

2 med potatoes, cut in half lengthwise, then cut into 1/4 inch slices

2 c cavallo greens or kale, cut in half lengthwise then slice into 1/16 inch strips

1 1/2  c sausage link, spicy and precooked, cut in half lengthwise then cut at an angle into 1/2 inch slices

3/4 c heavy whipping cream

1/4 c Parmesan cheese

flour and butter to make roux.

Place sausage link onto sheet pan and bake at 300* for 15-20 minutes or until done.  Place onion and bacon into a 3-4 qt saucepan and cook over medium heat until onions are almost clear.  Add garlic and cook 1 minute.  Make a roux with flour and butter.  Add chicken broth and potatoes.  Bring to a boil and simmer for 15 minutes.  Add kale and cooked sausage and cook for 5 minutes.  Turn off heat and add Parmesan cheese and heavy whipping cream.  Salt and pepper to taste.  Stir and serve.

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http://jennibugg.blogspot.com/

Thank you,

Amber

I found this recipe in a little magazine I sometimes get from Walgreens pharmacy called Diabetes & You.

Active Time: 20 Minutes

Total: 1 hour 35 minutes (including marinating time)

4 servings

1/2 C buttermilk

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 teaspoon hot sauce, sauce as Tabasco

2.5 – 3 pounds chicken legs, skin removed, trimmed and cut into thighs and drumsticks

1/2 C whole-wheat flour

2 tablespoons sesame seeds

1 1/2 teaspoons paprika

1 teaspoon dried thyme

1 teaspoon baking powder

1/8 teaspoon salt

Freshly ground pepper, to taste

Olive oil cooking spray

1.  Whisk buttermilk, mustard, garlic, and hot sauce in a shallow glass dish until well blended.  Add chicken and turn to coat.  Cover and marinate in the refrigerator for at least 30 minutes or up to 8 hours.

2.  Preheat oven to 425*F.  Line a baking sheet with foil.  Set a wire rack on the baking sheet and coat it cooking spray.

3.  Whisk flour, sesame seeds, paprika, thyme, baking powder, salt, and pepper in a small bowl.  Place the flour mixture in a paper bag or large sealable plastic bag.  Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat.  Shake off excess flour and place the chicken on the prepared rack.  Discard any leftover flour mixture and marinade.  Spray the chicken pieces with cooking spray.

4.  Bake the chicken until golden brown and no longer pink in the center, 40-50 minutes.**

**My note:  To ensure safety always cook chicken until internal temperature reaches 180*F.

Received this in my email yesterday.  I haven’t tried it, but can’t imagine it’s not delicious!  Please note these pictures were in the email I received, they are not mine.

4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but don’t be alarmed!

Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).

I received this recipe from WebMD.  It looks really good!!

Winter Chicken & Barley Soup

Ingredients:

• 1 tablespoon olive or canola oil
• 1/2 cup chopped onion
• 1 cup chopped celery
• 2 cups sliced mushrooms (about 6 ounces)
• 1 tablespoon minced garlic
• 1 cup chopped carrots
• 1 1/2 cups chopped, cooked skinless chicken breast (about 7 ounces cooked)
• 5 cups low-sodium chicken broth
• 2/3 cup pearl barley
• 1/4 cup chopped fresh parsley (or 1 tablespoon parsley flakes)
• 1/3 slivered almonds, toasted (toast by heating over medium heat in nonstick frying pan, stirring often, until golden brown)
• Pepper to taste
• Salt to taste (optional)

Preparation:

1. Add oil to a large nonstick saucepan over medium heat. Stir in onions, celery, mushrooms, and garlic and saute until mushrooms are lightly browned (about 7 minutes).
2. Stir in carrots, chicken, and broth and bring to boil. Stir in the barley, cover the saucepan, and reduce heat to simmer. Cook for about an hour or until barley is just tender.
3. Turn off the heat and stir in parsley and almonds. Add pepper to taste and salt to taste if desired.

Yield:
6 servings

Nutritional Information:
Per serving: 246 calories, 18 g protein, 26 g carbohydrate, 9.5 g fat, 2 g saturated fat, 32 mg cholesterol, 6 g fiber, 156 mg sodium. Calories from fat: 33%.

© 2007 Elaine Magee