Aunt L's Low-Fat Banana Bread

make this bread and eat it too...

Many of us have made New Year's resolutions to eat better, work out, and in general just to take better care of ourselves. Well, keep that momentum going with this low-fat banana bread. My Aunt L (L is for Lori) gave me this recipe years back. I'm not exactly sure where she got this recipe but it is always my go-to for a yummy breakfast bread.

Full of bananas and nuts, this bread is both good and good for you. It provides a healthy way to start your day or is a perfect addition to any brunch menu. Make this when you have bananas that are past their prime. This is the perfect use up! Here's how...

Ingredients

5 T Unsalted Butter, softened

1/2 C Granulated Sugar

1/2 C Brown Sugar, packed
1 Egg & 2 Egg Whites
1 tsp. Vanilla Extract
1 1/2 C  Ripe Bananas (about 3), mashed

1 3/4 C Flour

1 tsp. Baking Soda

1/4 tsp. Baking Powder

1/2 tsp. Salt

1/2 C Milk (low-fat okay)

1/3 C Walnuts, chopped

Directions

Preheat the oven to 350.

In a large mixing bowl combine the butter and sugars. Beat on medium speed with a mixer until creamed, about 3 minutes. Add the egg, egg whites, and vanilla and mix well. Add the mashed bananas and beat on high for 30 seconds. Set aside.

In a separate bowl combine the dry ingredients: flour, baking powder, baking soda, and salt; whisk to combine. Add a 1/3 of the dry mixture to the wet and mix on low speed. Add half of the milk and alternate with the dry until everything has been mixed together. Add in the walnuts and give everything a good stir.

Bake in a greased loaf pan until brown and a toothpick comes out clean when inserted into the center; about 1 hour. Remove from the oven and allow to cool in the pan for about 5 minutes. Run a knife between the pan and the bread and carefully remove to a cooling rack. Serve warm or cool completely and wrap with foil to store. The bread will stay good without refrigeration for up to 1 week. Eat this bread and feel good about it...enjoy!

Southwestern Sunshine Skillet

sunny side up southwestern skillet

I've made this breakfast skillet for many family and friends that we've hosted. I just made this yesterday for my husband and his parents. We've been visiting them for the Christmas holiday and it was well received. This dish is quick and easy, but looks quite impressive when serving it straight from the skillet at the table.

Full of colorful veggies, potatoes, eggs, and cheese this skillet will fill you up. You can serve it with any toppings you like; my favorites are blue corn chips, salsa, and sour cream. Make this dish for breakfast, brunch, lunch, or dinner. Here's how...

Ingredients - Serves 4
1 Red Bell Pepper, chopped
1 Yellow Onion, chopped
1 Jalapeno, diced
1/2 Bag Country Style Shredded Hashbrowns
4 Eggs
1 C Shredded Mexican Blend Cheese (2% okay)
1 Package Taco Seasoning (suggest low sodium)
Canola Oil
Salt & Pepper
Toppings: blue corn chips, salsa, sour cream, hot sauce, cilantro, avocado, lime juice, etc.

Directions
Preheat the oven to 350 degrees.

Heat a large cast iron skillet over med-high. Add 1 tablespoon oil the onion, bell pepper, and jalapeno. Sautee for about 5 minutes, until softened, then remove to a plate and set aside.

Return the skillet to the heat and add 2-3 more tablespoons of oil. Put the hashbrowns into the skillet and spread into an even layer. Allow the hashbrowns to cook, undisturbed, for 4-5 minutes to brown. Turn the hashbrowns in the pan and add in the taco seasoning, sautéed veggies, and salt and pepper to taste. Cook for another 2-3 minutes. Make 4 small indentations in the hashbrown mixture and crack the eggs into the indents. Allow the eggs to cook on the stove top for 2-3 minutes, or until the whites begin to set.

Top with the cheese and move the skillet to the oven and cook for 5 minutes. The whites will be set and the yolks still a little runny. Plate the hashbrowns and one egg per plate. Top as desired and serve. Enjoy!

Good Morning Muffins

rise and shine...it's muffin time!

Many of us will be hosting this holiday season and along with that comes the need for easy breakfast and/or brunch recipes. And that's just what I'll be providing for this rainbow series. To start off I've made muffins packed with fruit and veggies. These are both good and good for you.

My inspiration for these muffins came from zucchini bread. I love the idea of adding in veggies where they don't seem to belong. My muffins not only have zucchini but shredded carrot too, along with fresh ginger, dried fruit, and nuts. These muffins are packed full of nutrition but will appeal to even the pickiest of eaters. Be the hostess with the most-ess...make these tomorrow morning. Here's how...

Ingredients - Makes 18 muffins
2 Carrots, peeled & shredded
1 Small Zucchini, shredded
1 inch Fresh Ginger, finely grated
1/2 C Dried Fruit (such as cherries, cranberries, raisins, figs, plums, etc.)
1/4 C Walnuts, chopped
2 C Flour
1 T Baking Powder
1/4 tsp. Salt
1/2 C Brown Sugar
2 Eggs
1 C Milk (low-fat okay)
6 T Vegetable Oil
1 tsp. Vanilla Extract
Cooking Spray
Sugar in the Raw (optional)

Directions
Preheat the oven to 400 degrees. Line or grease 2 muffin pans (18 spots) with cooking spray.

Begin by adding the dry ingredients to a large bowl: flour, baking powder, salt, and sugar. Whisk together until combined. In a separate bowl add the wet ingredients: eggs, milk, oil, and vanilla. Whisk to combine.

Make a well in the center of the dry ingredients and pour in the wet. Stir until partially combined. Add in the carrots, zucchini, ginger, fruit, and nuts and stir until just incorporated. Spoon the batter into the prepared muffin pans. Fill the cups about 3/4 the way full. Bake for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. NOTE: if using the sugar in the raw, 3 minutes prior to the muffins finishing their cook time, sprinkle a little sugar over each muffin and finish cooking.

Remove the muffins from the oven and allow to cool in the pans for 5 minutes. Serve warm or cool completely on a wire rack. Store in an air-tight container for up to 1 week. I suggest refrigerating them after 2 days. Enjoy!