Friday, October 30, 2009

Baked Bananas



I seem to be on a banana kick lately. These simple, guiltless baked bananas taste similar to Bananas Foster and you'll swear there's butter in there! Great served with whipped cream, fro-yo, chopped nuts, raisins or even served with oatmeal. Bananas are so good for you, they are naturally sweet and rich in potassium, which plays an important role decreasing the risk of high blood pressure and stroke. Enjoy this for dessert or breakfast!

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Thursday, October 29, 2009

Banana Cream Pie



Pie is the new cupcake this year!!

Pie is one of my favorite desserts and this lightened Banana Cream Pie recipe is creamy and delicious and super easy to make. I brought this to my Mother's house for dessert and the entire pie disappeared in minutes.
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Tuesday, October 27, 2009

Eggplant and Tomato Sauce


When you are in the mood for a vegetarian meal, this is a nice quick weekday dish. I like to use extra virgin olive oil, it gives this sauce a nice flavor. Top with good grated cheese and enjoy over high finer or whole wheat pasta.
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Saturday, October 24, 2009

Pumpkin Banana Bread



Baking is a science and remaking cakes and breads to make them healthier is not always as easy as say remaking a pot of soup or a casserole. So whenever I am experimenting with baking, my fingers are crossed the whole time. I wasn't too worried about this pumpkin banana bread because I basically took my Banana Nut Bread recipe which is a deliciously moist bread and I improvised it with the pumpkin and spices. This came out super moist and we had a difficult time waiting for it to cool because it smelled so good! We scoffed up half this bread before I got a chance to photograph it. This was wonderful topped with some Pumpkin Spiced Cream Cheese!


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Thursday, October 22, 2009

Potato Leek Soup



This is the kind of soup that is so simple to make yet tastes like you really know your way around the kitchen. I grew up loving this classic soup as a kid, and eating it always brings me back to a happy place. The flavors of the leeks and the potatoes compliment each other so well. I like mine pureed, but if you like it a bit chunky you can use a potato masher instead of an immersion blender to give you bigger chunks. This is ready in under 30 minutes. (To make this gluten-free, simply eliminate the flour)

Potato Leek Soup

Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 3 pt
Calories: 110.3 • Fat: 0.7 g • Protein: 3.5 g • Carb: 23.2g • Fiber: 2.3 g • Sugar: 3.4 g
Sodium 660.6 mg (without adding salt)

 
  • 1 bunch leeks (about 4) dark green stems removed
  • 1/2 large white onion, chopped
  • 2 russet potatoes, peeled and cut into cubes
  • 1 tbsp flour
  • 1 tbsp butter
  • 4 cups fat free chicken stock (or vegetable broth for vegetarians)
  • 1/2 cup 2% milk
  • salt and fresh pepper

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste. Serve immediately.

Monday, October 19, 2009

Sautéed Brussels Sprouts



I was never a big fan of brussels sprouts until I tasted my friend Nicole's recipe. She shreds them first and then sautés them in garlic and oil which really allows the seasoning to flavor every bite. I added some diced shallots along with the garlic and really enjoyed these. This would make a nice Thanksgiving side dish. Give this method a try if you don't care for brussels sprouts, you might be pleasantly surprised like I was!

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Friday, October 16, 2009

Honey Goat Cheese Dressing



Taste the wonderful flavors of fall in this beautiful salad with apples, craisins, pecans, honey and creamy goat cheese tossed with mixed baby greens. I love the combination of the goat cheese paired with the sweet taste of honey and fruit. This is great as a side salad or a light lunch.

I was surprised to learn that goat cheese is 30% lower in fat and calories than most cow’s milk and it's tolerable for those who cannot digest cow’s milk. 



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Sunday, October 11, 2009

Roasted Red Pepper Soup



This soup is an excellent source of healthy vitamins – and it's delicious! If you don't have an immersion blender, a regular blender works fine. You can use jarred roasted peppers but roasting fresh red peppers is easy and adds a depth to the pepper flavor that can't be beat. One bowl will fill you up.

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Wednesday, October 7, 2009

Mushroom Risotto



Risotto is a creamy Italian rice dish usually made with Arborio rice. It can be a little time consuming but it's worth it. This is a dish that will impress guests. I used Baby Bella mushrooms, but you can use crimini, portobello, porcini or a combination of all three.

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