fab-five banana pancake minis

Ingredients:

• 1/4 cup whole-wheat flour
• baking powder
• 1/4 cup mashed ripe banana (about half a banana's worth)
• 3 tablespoons fat-free liquid egg substitute
• 1 tablespoon light vanilla soy milk (I used almond milk)
• 1/4 teaspoon vanilla extract
• 1 no-calorie sweetener packet
• dash of salt
• dash of cinnamon

Directions:

1. In a small bowl, combine all dry ingredients (flour, baking power, sweetener, salt, and cinnamon) until mixed will.
2. In a separate bowl, combine mashed banana with all wet ingredients (egg substitute, milk, and vanilla extract) until mixed thoroughly.

3. Bring a large pan sprayed with nonstick spray to medium heat. Pour batter in the pan to form five mini pancakes. Once pancakes begin to look solid, after about 1 minute, gently flip.
4. Cook for an additional minute, or until both sides are lightly browned and insides are cooked through. Eat up and Enjoy!!

Hubby's Yum-O Meter

(on a scale of 1-10)

9.5

Makes 1 serving.

Nutritional Value Per Serving

Calories: 185

Fat: 1g

Carbs: 37g

Sodium: 343mg

Protein: 9.5g

Sugar: 7.5g

Fiber: 5g

This is a Hungry Girl original! It is SUPER easy and by far one of my favs! They have just enough of a banana taste to not be too overwhelmingly banana-y (I don't think thats a word! ha! Oh well.) , but the bananas help make the pancakes moist! They are SO good!

Turkey-Mushroom Burgers

Ingredients:

• 2 slices whole-wheat sandwich bread, crust removed, torn in to peices
• 8 ounces white mushrooms, wiped clean
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1 pound lean ground turkey (the nutrient value will reflect 93/7)
• 1/4 egg substitute
• 3 tbsp chopped dill (I used dill seed (cut to 1.5 tbsp), because it was what I had)
• 1 1/2 tbsp whole grain mustard
• 1/2 tsp salt
• 1/4 tsp pepper

Directions:

1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl.
2. Pulse mushrooms in the food processor until finely chopped. (Unless your like me and dont realize the setting is at purree!)
3. Spray large skillet with non-stick cooking spray and place over medium-high heat. Add onion, garlic and the mushrooms. Cook, stirring occasionally, until tender and liquid has evaporated. Add to the breadcrumbs and let cool completely, 15 to 20 minutes.
4. Preheat grill (or skillet in my case) to med-high heat.
5. Add ground turkey, egg, dill, mustard, salt and pepper to the mushroom mixture; mix well. With dampened hands, form the mixture into 8 patties (or 6 if you like them a little thicker).
6. Place on the grill or in the skillet and cook until no longer pick inside. Usually about 5-7 minutes per side.
7. Remove and place in bun with all the fixin's you desire! =)

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

Makes 8 Servings
Nutritional Value Per Serving (1 burger pattie)
Calories: 135
Fat: 5g
Sodium: 216mg
Carbs: 6g
Fiber: 1g
Sugar: 1g
Protein: 17g

I got the original recipe from here, but I made a few changes in order to make it a little more lo-cal. These were some of the BEST turkey burgers I have ever eaten! Hope you enjoy!!

Easy Fruit Smoothie

Ingredients:

• 1 medium sized peach; peeled and sliced
• 1 frozen banana; peeled and sliced
• 1 strawberry smoothie bar; removed from the stick (this can be substituted with sliced strawberries and a 1/2 cup fat-free or low fat yogurt)
• 1 cup milk; I use unsweetened almond milk (thats what the nutrient value will reflect) but you can substitute whatever type milk you prefer
• dash of Slpenda

Directions:

1. Place banana and strawberry bar in to a blender and blend until smooth.
2. Add peach, milk and a dash of Slenda. Blend again, until mixed well and smooth.
3. Poor in to a glass and garnish with a straw. Viola!

Hubby’s Yum-O Meter:
(on a scale of 1-10)
8

MAKES 1 SERVING
Serving Size: entire recipe
Calories: 210
Fat: 4g
Sodium: 206mg
Carbs: 42g
Protein: 4g
Fiber: 5g
Sugar: 28g

You dont have to use a full cup of milk. The next time I make this, I think I will use 2/3 cup and a few ice cubes. It will change the nutritional value, just not by much. It was good the way it was, but the calories were up there, as they are in most smoothies. It was super yummy though and makes a GREAT snack. You could even add a little protein powder if you wanted.

Healthy-fied Peach Cobbler

Ingredients:

• 1//3 cup Splenda, granulated
• 1 Tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 6 peaches, peeled, sliced into 1/2 inch slices (6 cups)
• 2 Tablespoons water
• 2 teaspoons lemon juice
• 1 cup Heart Smart Bisquick® mix
• 2 Tablespoons Splenda, granulated
• 1/3 cup Almond Milk
• 1 Tablespoon light whipped buttery spread (like Brummel & Brown), melted
• Reduced Fat or Free Whipped Topping or SF/FF ice cream, optional

Directions:

1. Heat oven to 400 degrees.
2. In a medium sauce pan, mix 1/3 cup Splenda, cornstarch and cinnamon. Stir in peaches, water and lemon juice.
3. Heat to a boil, stirring constantly; boil and stir for 2 minutes. ( I turned mine down and let them simmer while I completed # 5)
4. Pour into a non greased 8 or 9 inch square (2 quart) glass baking dish.
5. In a medium bowl, stir Bisquick® mix, 1 Tbsp of Splenda, milk and melted butter until soft dough forms.
6. Drop dough by 6 Tablespoonfuls on to hot peach mixture. Sprinkle remaining 1 Tbsp Splenda over dough. (I also sprinkled a little more cinnamon over the dough as well)
7. Bake 20-25 minutes or until golden brown.
8. Serve with whipped cream or ice cream or all by its oh-so-good self!!

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

Makes 6 servings.
Nutritional Value per serving (about 3/4 cup).
Calories: 126
Fat: 3g
Carbs: 28g
Protein: 2g
Sodium: 191mg
Sugar: 10g
Fiber: 2g

I wasn't sure how this was going to turn out since I substituted several of the healthier ingredients myself. The original recipe I found here. But it WAS SO GOOD! The hubs LOVED it and he is not a big peach fan. You could actually use apples or berries with this recipe too.

The calorie value was what surprised me! I actually got 7 serving out of mine making my values change a little: cal-108, fat-2g, carbs-24g, protein-2g, sodium-163mg, sugar-8g, fiber-2g. The Nutritional Value was configured using My Fitness Pal's recipe calculator.

Oh and if you add a serving of fat free, sugar free vanilla ice cream, the entire thing is STILL under 200 calories!!

Top Banana Bread

Ingredients:

• 1 1/4 cups whole-wheat flour
• 1/4 cup all-purpose flour
• 3/4 cup Splenda No Calorie Sweetener (granulated)
• 1 1/2 cups mashed ripe bananas (about 3 bananas)
• 1/2 cup fat-free liquid egg substitute (like Egg Beaters)
• 1/2 cup no-sugar-added applesauce
• 2 tsp. baking powder
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1/2 tsp. salt
• Optional Toppings: no-calorie spray butter, Cool Whip Free

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ingredients).
3. In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients).
4. Add this mixture to the bowl with the dry ingredients, and stir until just blended.
5. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray.
6. Bake for about 50 minutes, or until a knife inserted in the middle comes out clean.
7. Allow to cool slightly, and then cut into 8 slices. If you like, spritz with some spray butter or spread on some Cool Whip Free.

Hubby’s Yum-O Meter:
(on a scale of 1-10)
7.5

(but take into accout that he is not too fond of banana bread)

MAKES 8 SERVINGS

Nutritional Value Per Serving Size (1 THICK slice):
Calories: 140

Fat: 0.5g

Sodium: 267mg

Carbs: 31g

Fiber: 3.75g

Sugars: 7g

Protein: 5g

POINTS® value 2*

This is a Hungry Girl original! To me the bread was a little dry. So the next time I make it I may try and experiment with things like pineapples, OJ, yogurt, or more apple sauce to try and get it a little more moist. But it was still yummy!! Oh and I know it looks like there is oil or something in the pre-cook picture of the batter in the pan, but it was just from the non-stick spray I used, I PROMISE!! =)

*The Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the Points® registered trademark.

Steamy Creamy Squash Packet

Ingredients:

• 2 zucchini or yellow summer squash, stem ends removed
• 1/2 cup thinly licked onion (I opt not to use the onion and add a few more strips of the other vegetables instead. I do add a dash of onion powder for the taste)
• 2 tsp. light whipped butter or light buttery spread (like Brummel & Brown- my fav!)
• 1/8 tsp. dried oregano
• dash each of salt and black pepper, or more to taste
• 1/2 tsp. chopped garlic
• 1 wedge The Laughing Cow Light Original Swiss cheese

Directions:

1. Preheat oven to 375 degrees.
2. Thinly slice each zucchini/squash lengthwise, forming wide, flat strips. Cut strips in half width wise and set aside.
3. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
4. Place sliced zucchini/squash and onion in the center of the foil. Top veggies with two evenly spaced dollops of butter.
5. Sprinkle with oregano, salt and pepper. Top with garlic.
6. Place another large piece of foil over the veggies. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
7. Bake in the oven for 20 minutes, or until veggies are tender. *This recipe can also be done on the grill.
8. Let cool slightly. Cut packet to let release steam before opening it entirely. (CAREFUL-steam may be hot!!) Empty into a bowl and set aside.
9. Place cheese wedge into a microwave-safe bowl, and microwave for 20 seconds. Stir until smooth.
10. Add to veggies and toss gently to coat. If you like, add additional salt and pepper to taste. ENJOY!!

Makes 2 servings.

Nutritional Value Per Serving (1/2 of recipe about 1 cup):
Calories: 80
Fat: 3g
Carbs: 11g
Sodium: 233mg
Fiber: 3g
Sugar: 5g
Protein: 3.5g
WW Points® value: 1

Hubby’s Yum-O Meter:
10!
(on a scale from 1-10)

This recipe is SO good!! I have even gotten someone who never eats vegetables to try it and they liked it! Its simple and SUPER yummy to your tummy!! Notice the '10'? There have only been like 2 other recipes ever that have received a 10, so that should tell you something!

This is a Hungry Girl original! *The Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the Points® registered trademark.

Banana Bread Pudding

Ingredients:

• 2 cups light Vanilla Soy Milk or Almond Milk
• 1 small pkg (1 oz.) JELL-O Sugar Free Fat Free Instant Vanilla Pudding Mix (I have also used banana, cheesecake and white chocolate pudding mix and all are YUMMY!)
• 24 Reduced Fat Nilla Wafers
• 2 medium bananas; sliced
• Optional: Cool Whip Free or Fat Free Reddi Whip for Topping

Directions:

1. Combine pudding mix and milk in a bowl. Beat with a wire whisk for 2 minutes or until well blended. Set aside.
2. In a medium glass bowl, or casserole dish, arrange a layer of wafers and then a layer of banana slices. Continue alternating layers until all wafers and banana slices are gone.

3. Top with pudding and let it seep down in between wafer/banana layers.

4. Refridgerate for a couple of hours. (If you are using fat free(skim) milk, it only takes about 30 minutes to set.)
5. Once ready to serve, distribute into 6 serving dishes (about 1/2 cup each). Add whipped topping and garnish with Nilla Wafer crumbles if desired.

Hubby’s Yum-O Meter:

(on a scale of 1-10)

9

Makes 6 servings.

Nutritional Value Per Serving (about 1/2 a cup):
Calories: 125
Fat: 1.5g
Carbs: 27g
Protein: 3g
Sodium: 330mg
Fiber: 1g
Sugar: 12g

This is actually a Hungry Girl original, VERY similar to the recipe I posted here way back when!