Banana Pudding (reduced fat version)

Ingredients:

• reduced fat vanilla wafer cookies
• large box (5 oz) of reduced fat or sugar-free vanilla or banana flavored instant pudding mix (I only used a small box (3.5 oz) of pudding mix, since I was using a small dish)
• regular size tub of reduced fat or sugar-free whipped cream
• 2 large, well ripened banana

Directions:

1. Line dish with cookies. (In the pictures shown, I used about a 6x9 dish, which was lined with 26 cookies)
2. Prepare pudding mix as instructed on the box.
3. Add whipped cream and whisk until blended.
4. Thinly slice 1 banana and layer pieces on top of cookies in your dish. (I personally skip this step. If you decide to skip it as well, you will only need 1 banana for the entire pudding)
5. Pour half of the pudding/cream mix on top of the sliced bananas.
6. Repeat layer of sliced bananas (using the other banana) and the rest of the pudding/cream mix.
7. If you are making a larger dish, you would add the other half of your whipped cream on the top of the pudding mixture here.
8. Place 10-18 cookies in a plastic zip bag and crush. Sprinkle crushed cookie crumbs on top of pudding.
9. Let sit for a little while so the cookies will be moist. Keep refrigerated!

Hubby’s Yum-O Meter
(on a scale of 1-10)
10

This recipe is so easy and came straight from by brain. Nothing has to 'be measured' (which I love). It was originally given to me by my grandmother, Munner, who makes the sugar-free version for my grandfather and me often. There are actually a few different ways you can make this. I prefer to use the banana flavored pudding because I don't add as many 'real' bananas. I also leave the layer of whipped cream off of the top, because when making it in a smaller dish, there is no room to add it. You can also add another layer of cookies after the pudding mixture when using a larger dish. If I make one to take somewhere, I usually use vanilla or cheesecake flavored pudding with 2 bananas and it would be layered like this: cookies, sliced banana, pudding/cream mix, cookies, sliced banana, pudding/cream mix, other half of whipped cream and topped with ground cookies! My mouth is watering now!

Turkey Cheeseburgers

Ingredients:

• 1 package (about 1 1/4 pounds) ground turkey
• 1 medium-size zucchini, trimmed and grated (about 1 cup)
• 1 cup shredded Cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 4 Multi-Grain sandwich buns or rolls
• Lettuce (optional)
• sliced tomato (optional)

Directions:

1. Heat broiler, arranging rack so that the burgers will be about 2 inches from heat.
2. In a large bowl, combine turkey, zucchini, cheese, salt, onion powder, basil and pepper. Mix well and form into four flat patties, each about 5 inches.


3. Place burgers on broiler pan and broil 6 minutes. Carefully flip burgers and continue to broil an additional 6 minutes, or until burgers register 165 degrees on an instant-read thermometer. (I actually broiled mine for 8 minutes on each side)

4. Toast buns/rolls, if desired. Stack buns/rolls with burgers, lettuce and sliced tomato. Serve warm.
   Hubby's Yum-O Meter
   (on a scale of 1-10)
   8.5

4 servings
Nutrient Analysis: per serving
Calories: 402
Fat: 17 g (9 g sat.)
Protein: 40 g
Carbohydrates: 25 g
Fiber: 6 g
Sodium: 803 mg
Cholesterol: 112 mg

*You can serve these with sweet-potato fries or pretzels (like shown in the pictures at top of post). The original recipe was found in February issue of The Family Circle magazine. I will say, I have never been a big fan of turkey burgers, but these were really good. They were super moist and tasted great!

Rosemary Sweet Potato Steak Fries

Ingredients:

• 2 pounds sweet potatoes, peeled and cut into steak fry-sized pieces
• 1 1/2 tablespoons freshly minced garlic (or you can use pre-package minced garlic, like I did. shown in the ingredients picture)
• 1 1/2 dried rosemary
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon salt, or to taste

Directions:

1. Preheat the oven to 425 degrees.
2. In a large glass, or plastic bowl, toss the sweet potatoes with the garlic, rosemary, olive oil, and salt.
3. Arrange in a single layer, not touching, on a large nonstick baking sheet. Bake for 15 minutes.
4. Turn the potato pieces and bake 10-15 minutes longer, or until tender inside. (I had my fries in the oven, on the second side, for 8 minutes and as you can see they were a little burnt. I will say that they were super delish when I tried them as I was flipping them over to bake on the second side. If you prefer your fries on the soft side then I wouldn't even put them back in to bake on the second side. Next time I will only bake them on the second side for 4-5 minutes. I would suggest checking them after that amount of time if you try this recipe.)

Hubby's Yum-O Meter:

(on a scale of 1-10)

7.5

For six servings

Nutrient Analysis- per serving

120 calories

2 g protein

24 g carbohydrates

2 g fat (trace saturated)

0 mg cholesterol

4 g fiber

169 mg sodium

*I made these sweet-potato fries to serve with turkey burgers. The recipe came from my Biggest Loser Family cookbook. I highly recommend the entire book.

Chicken Tortilla Bake

In honor of baseball season starting up, I have decided to throw you all a curve ball and post two recipes in one week! I know, GASP, right! GO REDS!!

Ingredients

• 1 medium green bell pepper, chopped
• 1/2 cup chopped yellow onion
• 1/2 cup reduced-sodium chicken broth
• 1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup
• 1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained (its doesn't have to be the original, it can be witch ever Ro-Tel you like, I used mild)
• 2 cups shredded cooked chicken
• 9 whole wheat tortillas (6 inch), torn into bite-size pieces
• 1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)
  

Directions

1. Preheat oven to 325F

2. Spray 8x8 inch baking dish and medium skillet with cooking spray, heat skillet over medium-high heat

3. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times

4. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat. 5. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish.6. Repeat layers two more times.

7. Bake uncovered for 40 minutes or until hot and bubbly.

Hubby's Yum-O Meter:

(On a scale of 1 to 10)

9

For Six Servings (1 cup each)
Nutrient Analysis – per serving
Calories: 249
Total Fat: 8g
Sat Fat: 3g
Chol: 41mg
Sodium: 710mg
Total Carb: 25g
Fiber: 4g
Sugars: 3g
Protein: 18g

* I served my tortilla bake with spanish style rice and a small garden salad. This recipe was originally found here.