Tired of your old food? -- New recipe challenge and shared c

MarieAnneN

1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/3 cup water
1/2 cup dried cranberries rehydrated
1/2 cup golden raisins, rehydrated
1 cup old fashion oats, with a coarse flour consistency
2/3 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 to 3/4 cup pecan pieces
1/2 cup sugar
1/3 cup butter
2 eggs
Heat oven to 325ºF degrees. Grease loaf pan with shortening, then dust with flour.

Rehydrate cranberries and raisins together in hot water for up to 5 minutes, then DRAIN off water. Use a one cup food processor to quickly cut oats down to a fine coarse consistency, run the processor for up to a good minute.

In a small bowl, use your potato masher to mash bananas and water together until semi-smooth, no big chunks.

Combine oat flour, flour, baking soda, salt, and baking powder in a medium bowl. VERY IMPORTANT STEP HERE: Toss in the cranberries, raisins and pecans and get them well coated.

In an electric mixer bowl, blend sugar and butter on medium speed until fluffy. Add eggs until blended. Reduce speed to STIR, then add mashed bananas. Turn mixer speed to STIR and add in dry ingredients just until moistened.

Pour bread batter into pan. Bake 50 minutes, until wooden pick inserted in center comes out clean. Loosen sides of loaf from pan, invert pan onto a cake plate and allow to cool completely before slicing. If you can truly resist it, wait to eat it for the NEXT DAY. The second and third day, possibly the fourth if there's any leftover, are the BEST DAYS to eat this bread.

If you want to take a few more steps to the healthy side, here's what I suggest.

Cut the sugar back to 1/4 cup, and add an extra ripe banana to keep the sweetness the same.
Substitute the butter for margarine, then omit the salt.
Substitute the 2 whole eggs with 1/2 cup healthy egg substitute or 4 egg whites.



12 slices of 258 cals for the semi light version but oh so good and nutritious!

MarieAnneN

And my dinner tonight but with breast instead of legs...

http://www.eatingwell.com/recipes/curried_chicken_with_mango_salad.html

4 servings, 1 thigh & about 1/2 cup salad each | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

1/2 cup low-fat plain yogurt
2 tablespoons mango chutney
2 teaspoons garam masala (see Note) or curry powder, mild or hot
4 bone-in chicken thighs, (1 3/4-2 pounds), skin removed, trimmed of fat
1/2 teaspoon kosher salt, divided
1 mango, diced
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh mint
2 tablespoons red-wine vinegar
2 teaspoons brown sugar
Preparation

Position rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
Whisk yogurt, chutney and garam masala (or curry powder) in a medium bowl. Add chicken; turn to coat. Remove the chicken from the sauce and transfer to the prepared broiler pan; sprinkle with 1/4 teaspoon salt.
Broil the chicken until the coating is charred in spots, 12 to 15 minutes. Turn the chicken over and continue cooking until it is slightly charred and cooked through, 12 to 15 minutes more.
Meanwhile, combine mango, onion, mint, vinegar, brown sugar and the remaining 1/4 teaspoon salt in a medium bowl. Serve the chicken with the mango salad.
Nutrition

Per serving : 289 Calories; 12 g Fat; 3 g Sat; 5 g Mono; 101 mg Cholesterol; 16 g Carbohydrates; 29 g Protein; 1 g Fiber; 308 mg Sodium; 403 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 4 lean meat

Tips & Notes

Note: Garam masala is a fragrant blend of ground spices commonly used in Indian cooking. It's in the spice section of most supermarkets and specialty stores.

MarieAnneN

I will need inspiration for tonight.

Chicken legs are on the counter, defreezing... anybody with a good idea, got the kids tonight so needs to be kids friendly...