Classic Banana Bread (Light)

Classic Banana Bread (Light)
Mackenzie Day - Philadelphia, PA

Recipe courtesy of Cooking Light.

Makes 1 loaf (14 servings)

Ingredients
2 C Flour
3/4 t Baking Soda
1/2 t Salt
1 C Sugar
1/4 C Butter, softened
2 Large Eggs
1 1/2 C Mashed Ripe Banana (About 3 Bananas)
1/3 C Plain Low-fat Yogurt (I use Vanilla Low-fat Yogurt)
1 t Vanilla Extract

Cooking Instructions
Preheat oven to 350.
Lightly spoon flour into dry measuring cups; level with a knife.  Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition.  Add banana, yogurt and vanilla.  Beat until blended.  Add flour mixture, beat at a low speed just until moist.  Spoon batter into an 8 1/2 x 4 1/2 in loaf pan coated with cooking spray.  Bake at 350 for an hour or until a wooden pick inserted in center comes out clean.  Cool 10 minutes in pan on a wire rack; remove from pan.  Cool completely on wire rack.


Nutritional Information
Calories 187 Fat 4.3g Iron 1mg Cholesterol 40mg Calcium 20mg Carbohydrate 34.4g Sodium 198mg Protein 3.3g Fiber 1.1g

Green Onion Dip

Green Onion Dip
Mackenzie Day - Philadelphia, PA

This recipe is from my mother-in-law, Sheridan.  It's one of my absolute favorites... great with vegetables (carrots, celery, broccoli...etc) or potato chips.

Ingredients
1 bunch of green onions (cut ends)
1 cup mayo
16 oz cream cheese
2 tbsp yellow mustard
1 tsp garlic salt
2 tsp Worcester Sauce

Instructions
Blend together with a hand blender or a standard blender.

Serve cold.

Lasagna

Lasagna
Mackenzie Day - Philadelphia, PA

Serves 8 -10

Ingredients
1 lb Italian Sausage (or I also use ground turkey cooked with Italian seasonings)
1 clove garlic, minced
1 tbsp basil
1 1/2 tsp salt
1 1lb can tomatoes
2 6 oz cans of tomato paste
10 oz lasagna noodles
2 eggs
3 cups ricotta cheese
1/2 cup Parmesan cheese, grated
2 tbsp parsley flakes
1/2 tsp pepper
1/2 tsp salt
1 lb mozzarella cheese, grated


Cooking Instructions
Brown meat, add next five ingredients.  Simmer uncovered 30 min, stirring occasionally.  Cook noodles (or you can use the non-cook kind).  Beat eggs, add remaining ingredients, except mozzarella.

Preheat oven to 375º. Layer half of the noodles in 13x9x2 pan, spread with half of the ricotta cheese, then half of the mozzarella, then half of the meat sauce.  Repeat.  Bake at 375º for 30 min.

Serving
Let stand 10 min before serving.  You can also freeze this and have the leftovers for weeks :)

Winter Tomato Soup

Winter Tomato Soup
Mackenzie Day - Philadelphia, PA

I got this recipe from Women's Health.  I love it because it's pretty simple to make, it's delicious and as you can see below, it's pretty good for you.

Makes 4 servings

Ingredients
1 tsp olive oil
1 small onion, diced
2 cloves garlic, chopped (or 1 tsp jarred chopped garlic)
2 Tbsp no-salt-added tomato paste
1 tsp sugar
1 tsp thyme
1 bay leaf
2 cans (14.5 oz each) no-salt-added diced tomatoes, including juice
1/4 c fat-free milk
2 Tbsp plain nonfat Greek-style yogurt

Instructions
1. Heat olive oil in medium saucepan. Cook onion and garlic until soft, about 5 minutes. Add tomato paste, sugar, thyme, bay leaf, tomatoes, and 2 cups water. Stir together and bring to a boil. Reduce heat and simmer about 20 minutes.

2. Remove bay leaf. Use a handheld blender to puree the soup in the saucepan, or transfer soup to a food processor or blender. Puree until smooth. (If you're using a standard blender, allow the mixture to cool first; hot liquid may cause the blender to squirt out contents. Depending on the size of your blender, you may have to do this in batches.)

3. Heat milk in microwave for 30 seconds to warm, and then stir it into the pureed soup along with yogurt. Mix well. Add salt and pepper to taste, and serve.


Nutrition Facts
Per serving: 76 cal, 1.5 g fat (0.2 g sat), 14 g carbs, 43 mg sodium, 3 g fiber, 3 g protein

French Dip Sandwiches

French Dip Sandwiches
Mackenzie Day - Philadelphia, PA

My sister-in-law, Kari made these when we went to visit and they were so delicious I had to have the recipe.  I love a good French Dip and these are the best... of course, it's all in picking the right roll.

*I use the juices from the bottom of the crockpot as au jus, but you can also buy additional au jus at the store and combine with the juices from the crockpot for a stronger flavor.

Ingredients
3 lb. Beef Round Roast
2 c. Beef Broth
1 pkg. Onion Soup Mix (Lipton)
1 Large Onion
1/2 c. Red Wine
Seasonings to taste: Garlic Salt, Pepper, Seasoning Salt
Baguettes
Swiss or Provolone Cheese

Serves 8 - 10

Instructions
Combine the broth, wine and the onion soup mix.  Set aside.
Slice Onion and place in the bottom of the crockpot.
Lay the roast on top of the onions.
Season the roast with seasonings (the ones I used are above, but you can get creative here)
Pour the broth/wine/soup mix over roast.
Cook on low 6 - 8 hours (or on high about 4 hours)
 
Serving
Dish beef and onions onto warm baguettes.  Add cheese.  Serve each sandwich with a cup of Au jus.  Enjoy!!!

Irish Cream

Irish Cream
Mackenzie Day - Philadelphia, PA

Tip: I like to dissolve the instant coffee in a little water before adding. It disolves faster.

Makes approximately one gallon.

Ingredients
6 Eggs-beaten

2 Cans Sweetened Condensed Milk

2 Cartons of Cream or (1 half & half  + one heavy cream) depending on your health odometer :)
2 Teaspoons Instant Coffee

1-2 Teaspoons Almond Extract

1- Bottle of Brandy 26 oz.

Chocolate Syrup to Taste

Instructions
In large bowl, just mix everything together in the order you see above.

Serving
Serve in a large punch bowl on its own, a pitcher and add it to coffee or pour into separate glass bottles and give as gifts (see my photo - I got these bottles at Ikea. They are the perfect size for gift giving)

Pumpkin Trail Mix

Pumpkin Trail Mix

Mackenzie Day - Philadelphia, PA
I found this in Martha Stewart Mag and thought I'd give it a try. It's delicious! My secret trick is swapping out the candied ginger with white chocolate chips/chunks. It really added the perfect amount of sweet to the salty mix. I also used sweetened coconut vs. unsweetened. Makes a perfect snack to carry along or a great gift to give.

Makes 3 1/2 Cups

Ingredients

1 cup Raw Pumpkin Seeds

1 tbs Olive Oil

Salt

1/2 cup Unsweetened Coconut Flakes

1/2 cup Whole Almonds

1/2 cup Dried Cranberries

1/4 cup Candied Ginger (or white chocolate chips/chunks)

Cooking Instructions

Preheat oven to 375º

Combine raw pumpkin seeds and olive oil on a rimmed baking sheet. Season with salt. Toss to combine. Spread in a single layer. Toast about 12 - 15 minutes until golden, stirring half way through. Place toasted pumpkin seeds in a bowl. Add almonds to the baking sheet and toast for approximately 8 minutes, stirring half way through. Add coconut flakes, almonds, dried cranberries, and candied ginger (or white chocolate) in bowl with pumpkin seeds. Mix to combine.

Serving

Divide among jars, containers or bags. Trail mix can be stored at room temperature for up to 2 weeks.