Healthy Ice Cream Made With ONE Ingredient....



Ever try frozen banana ice cream? Try it! It's an easy way to stay cool and use up over-ripe bananas at the same time.

It turns out that frozen bananas are good for more than just dipping in chocolate.  If you freeze a banana until solid, then whiz it up in a blender or food processor, it gets creamy and a little gooey, just like good custard ice cream. I was surprised at this bit of kitchen wizardry; I assumed that a blended banana would be flaky or icy. But no — it makes creamy, rich ice cream.

Some bananas, depending on their ripeness, have a bit of that green aftertaste. I've been experimenting by adding in another ingredient or two, like a tablespoon of peanut butter and another of honey. Delicious!

 

Italian, Anyone? Zucchini Eggplant Lasagna

 

 

Who doesn't love a nice warm slice of saucy lasagna?! Well, I do. However the caloric intake is terrifying! Here's a healthier alternative to the less "picky" eaters.  My husband would never go for this, but I certainly love it! I had a hard time finding an eggplant though. I've never worked with one before.

INGREDIENTS:

• 1 large eggplant, cut crosswise into 1/4 inch thick slices
• 3/4 teaspoon salt, divided
• 2 teaspoons olive oil
• 3/4 cup chopped onion (about 1 medium onion) 
• 3 garlic cloves, chopped
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon chopped fresh oregano
• 1/8 teaspoon ground red pepper
• 1 (28-ounce) can crushed tomatoes 
• 1 cup fresh basil leaves, chopped
• 1 cup (8 ounces) part-skim ricotta cheese
• Cooking spray 
• 1 (8-ounce) package precooked lasagna noodles
• 2 medium zucchini, cut into 1/4-inch-thick slices 
• 2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese

Preparation:

1. Preheat oven to 350°.

2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.

3. Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.

4. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes

 

 

Chicken Fajitas: A Quick, Easy Meal for Families on the Go!

As many of you may know, I've been all about my wraps lately, in my lunch especially. This is a very quick easy meal that doesn't take much effort or time, and is loved by most. Not only is this a good snack, but can also be an easy dinner for families that have kids with extracurricular activities, ie. Little League.

Baked Chicken Fajitas Recipe:

(Serves 4-6)

 

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 jar of Tostitos salsa
• 12 flour tortillas, warmed to serve
• 1 sliced onion
• 1 can tomatoes, chunks
• 1 avocado (optional)
• 1 bag fat free shredded cheddar cheese

 

 Directions:

1. Bake or broil your chicken until thoroughly cookedCube or slice chicken into slivers
2. Place chicken in the bowl with salsa
3. Apply lid, and shake up.
4. Add on your favorite toppings
5. Serve with warmed tortillas and enjoy!

 

 

Total Calories for 1 wrap is 246 calories