Determined Divas - Recipes, Find some new recipes Options

[PyroPrincess]

Pyro:Is that Bran cereal in your recipe flakes or the little stick type cereal?
I would like to give those a try.
Diane

I use All Bran it is the little stick like cereal. Another good thing about this recipe is if you do weight watchers they are only 1 pt! Let me know how they come out.

[hhoneyma]

Natural Vegan Chocolate Chip Cookies!

.5 cup vanilla rice milk
.5 cup canola oil
.75 cup vegan choc. chips/carob chips
.75 cup maple syrup
1 TBS Vanilla Extract
1 TBS Baking powder
2 cups whole wheat flower

Preheat oven to 350
Combine ingrediants in a mixing bowl
Use a spoon to to place 1.5 inch blobs on cookie sheet
Cook 10-15 minutes
Let cookies cool a minute or two before removing from pan
ENJOY!!!

[kelwantsa6pack]

Mock Coconut Cream Pie

Posted by: grammaof5
From: Weight Watchers Favorite Recipes 1986
Posted 5-1-09

How is the taste on this recipe? Coconut cream pie is my favorite dessert and would love to come up with a healthy alternative. Thanks in advance to anyone who may have tried this already!

Kelly

[nyychica]

Okay divas, we have ignores this thread long enough. Let's start thinking on Fall recipes that we can post. Nothing like some good comfort food done in a healthy way.

[nyychica]

****** DETERMINED DIVAS RECIPE CHALLENGE ******

THE DIVA'S KITCHEN CHALLENGE: Smells of Fall Fill My Kitchen
CHALLENGE DURATION ~ October 1 - 18

THE CHALLENGE ~ Fall is in the air you can feel it and smell it. For the next couple of week let's post our favorite Fall dishes. This is the time of year that comfort food is so yummy. Have a great comfort food recipe? Post it and let's get our houses smelling wonderful.

WHERE TO POST THE CHALLENGE ~ Just post here on this thread. Also any and all recipes are welcomed on this thread.

[nyychica]

My Mom is diabetic and I found this recipe on Splenda.com last year and made them for her. She loved them.

Harvest Pumpkin -Oatmeal Raisin Cookies
Ingredients2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter or margarine, softened
1/2 cup SPLENDA® Sugar Blend
1/2 cup SPLENDA® Brown Sugar Blend, packed
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
3/4 cup chopped walnuts
3/4 cup raisins

Directions1Preheat oven to 350 degrees F. Spray baking pans with nonstick cooking spray; set aside.2Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl at medium speed until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.3Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.Submitted by: Maker of SPLENDA® Sweetener ProductsNutrition Info (per serving)Calories 110 | Calories from Fat 50 | Fat 5g (sat 3g) | Cholesterol 15mg | Sodium 90mg | Carbohydrate 12g | Fiber 1g | Sugar 6g | Protein 2g

[llisa2451]

Low-Fat Pumpkin Pie


INGREDIENTS


* 1 (15 ounce) can solid pack pumpkin
* 1 (14 ounce) can fat free sweetened condensed milk
* 1/2 cup egg substitute
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground ginger
* 1 (9 inch) unbaked pastry shell

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. In a large mixing bowl, combine the first seven ingredients; beat just until smooth. Pour into pastry shell. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.

FOOTNOTE

*
Nutritional Analysis: One piece equals 246 calories, 6 g fat (2 g saturated fat), 3 mg cholesterol, 334 mg sodium, 42 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1/2 fat.

[llisa2451]

Cheesecake is my absolute favorite
Low-Fat Pumpkin Cheesecake Pie
From Susan G. Purdy
1994

Ingredients
Graham Grape-Nuts Crumb Crust for 9-inch pie, prepared, but not baked:
# 12 2 1/2-inch graham cracker squares (16 square for 10-inch plate)
# 1/3 c. Grape-Nuts cereal (1/2 c. for 10-inch plate)
# 2 tbsps. granulated sugar
# 1 tbsp. hazelnut, walnut, or canola oil
# 1 tsp. unsalted butter, melted (2 tsps. for 10-inch plate)
# 1/2 large egg white (1 tbsp. for 10-inch plate)
# 1 to 2 tsps. fruit juice or water, or as needed (1 tbsp. for 10-inch plate)

Filling:
# 1 1/2 c. (12 oz.) nonfat cottage cheese
# 1/3 c. (2 3/4 oz.) low-fat cream cheese, at room temperature
# 3 tbsps. nonfat vanilla yogurt
# 1/3 c. granulated sugar
# 1 1/2 tbsps. unsifted all-purpose flour
# 2 tsps. vanilla extract
# 2 large egg whites
# 1 1/2 c. canned pumpkin puree
# 1/3 c. dark brown sugar, packed
# 1 tsp. cinnamon
# 1/2 tsp. nutmeg
# 1/2 tsp. ground ginger
# scant 1/8 tsp. ground cloves
# generous pinch of salt

Directions

Graham Grape-Nuts Crumb Crust:
The crunchy Grape-Nuts cereal in this graham cracker crust provides the texture of nuts without the fat. But you can use all graham crackers or add some nuts if you prefer (see Light Touch). Because this crust contains only a very small proportion of fat, it uses egg white to bind the crumbs. Because of the raw egg white, the crust must be baked in the oven for a short time; the baking also firms and crisps the crust so it holds together better than unbaked low-fat crumb crusts. (The trick to measuring half an egg white is to use a paring knife and fork to break it up; then the egg white can be measured with a measuring spoon.)

After baking and cooling, this crust can be filled with any non-baked (refrigerator) filling. If the crust is to be used with a filling that must be baked, it's not necessary to prebake it. The recipe is written for a 9-inch pie crust, with adjustments for a 10-inch pie plate or 8-inch springform pan noted in parentheses after certain ingredients.

If the crust is to be prebaked, position a rack in the center of the oven and preheat the oven to 350 degrees. Crumble the graham crackers into the bowl of a food processor
and process until crumbs form. Add the Grape-Nuts cereal, sugar, oil, melted butter, egg white, and 1 tsp. juice of water. Pulse until the crumbs are evenly moistened. Pinch a spoonful of crumbs together, and test to see if they are moist enough to hold the print of your finger. If necessary, add a few more drops of juice or water and pulse once or twice.

Turn the crumbs into the pie plate (or springform pan) and use your hand or the back of a metal spoon to press an even layer around the sides of the pan. Spread the remaining crumbs evenly over the pan bottom, top with a piece of wax paper, and press to form an even layer, taking care not to build up the crumbs in the corners. If you will be using an unbaked pie filling, bake the shell for 7 minutes.

Cool completely on a wire rack before filling. The crust firms and crisps as it cools. If you will be using a filling that must be baked, set the unbaked shell aside in a cool location, or refrigerate until ready to be filled and baked. Light Touch: I like to use hazelnut oil or fresh walnut oil for its nutty taste because nuts are omitted from this crunchy crust; you can substitute canola or safflower oil. Advance Preparation: The unbaked pie shell can be prepared a day before filling and kept covered in the refrigerator. The baked pie shell can be prepared a day in advance and kept covered at room temperature.

Filling:
Position a rack in the top third of the oven and preheat it to 350 degrees. Press the Graham-Grape-Nuts Crumb Crust crumb mixture into a 9-inch pie plate. Set aside. Place the cottage cheese in a strainer set over a bowl. Cover the cheese with a piece of plastic wrap and press down firmly on the cheese to force out as much liquid as possible, making relatively dry curds. Transfer the cottage cheese to a food processor and process for 2 full minutes or until absolutely smooth, without a trace of graininess.

Add the cream cheese, yogurt, sugar, flour and vanilla. Process until smooth. Remove 1/3 c. of this mixture and set it aside for marbleizing the top of the pie. Add the egg whites, pumpkin, brown sugar, spices, and salt to the processor. Pulse until thoroughly blended. Pour the pumpkin mixture into the prepared crust, taking care not to dislodge the crumbs.

To make the marbleized design, spoon 5 separate pools of the reserved cream cheese batter on the top of the pie. Draw the tip of a knife through the contrasting batters in a swirling pattern. Bake for 30 minutes, or until the top of the pie is set and no longer sticky to the touch. Cool the pie on a wire rack. Serve at room temperature. (Refrigerate any leftovers.)

Light Touch:
This pie filling contains only 11 percent fat. Adding the crumb crust gives a relatively modest total of 19 percent calories from fat. Advance Preparation: Pie can be baked 1 day in advance, covered, and refrigerated. Bring to room temperature before serving.

Nutritional analysis per serving: 214 calories, 8 g protein, 5 g fat, 1.6 g saturated fat, 37 g. carbohydrate, 303 mg sodium, 8 mg cholesterol.

From Have Your Cake and Eat It, Too (William Morrow and Company, Inc., copyright 1993 by Susan G. Purdy).

[nyychica]

OMG Lisa! I love cheesecake! I'm definitely going to make that. Yum!

[llisa2451]

Me too it's my all time fav,Im trying to find a low fat choc pecan oie,ohhhh so gooooddddddd. lol

[nyychica]

Roasted Brussels Sprouts with Hazelnut Brown Butter
From EatingWell: October/November 2006

Ingredients

* 1 tablespoon butter
* 1 pound Brussels sprouts, trimmed and quartered
* 1/4 cup chopped hazelnuts
* 1/4 teaspoon salt
* Freshly ground pepper, to taste
* 3 tablespoons water

Preparation

1. Position rack in bottom third of oven; preheat to 450°F.
2. Place butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant, 4 to 5 minutes. Remove the baking sheet from the oven; toss Brussels sprouts and hazelnuts with the browned butter and sprinkle with salt and pepper. Return to the oven and roast for 7 minutes. Sprinkle with water; toss and continue roasting until the sprouts are tender and lightly browned, 7 to 9 minutes more.

Nutrition

Per serving : 115 Calories; 8 g Fat; 2 g Sat; 3 g Mono; 8 mg Cholesterol; 10 g Carbohydrates; 4 g Protein; 4 g Fiber; 172 mg Sodium; 441 mg Potassium

[llisa2451]

Carrot, Tomato and Zucchini Soup

Cook Time: 30 minutes
Ingredients:

* 1 medium onion, finely chopped
* 2 cloves garlic, finely chopped
* 1 tsp ground coriander
* 4 medium carrots, peeled and sliced
* 1 medium zucchini, halved lengthwise, then sliced
* 1 14.5 ounce can diced tomatoes, undrained
* 3 cups fat-free, low-sodium chicken broth
* 1 cup fresh cilantro, roughly chopped

Preparation:
Heat 2 tsp canola oil in large pot on medium heat. Sauté onions and garlic until softened. Add ground coriander and stir well. Add carrots and zucchini, followed by canned tomatoes and broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Add fresh cilantro. Stir and simmer for 5 more minutes.

Remove from heat, transfer soup to a blender, working in batches if necessary. Blend until smooth.

Serves 6-8

Per Serving: Calories 104, Calories from Fat 17, total Fat 1.9g (sat 0.3g), Cholesterol 0mg, Sodium 153mg, Carbohydrate 17.6g, Fiber 4.9g, Protein 4g

Fall Harvest Soup

Cook Time: 30 minutes
Ingredients:

* 2 tsp olive oil
* 1 stalk celery, finely chopped
* 1 medium onion, finely chopped
* 1 tbsp curry powder
* 1/2 pound carrots, sliced
* 1/2 pound zucchini sliced
* 1/2 pound sweet potatoes, chopped
* 1 medium Bartlett pear, peeled, cored and chopped
* 1 small Granny Smith, peeled, cored and chopped
* 3 1/2 cups fat-free, low-sodium chicken broth
* 1/2 cup fresh parsley

Preparation:
Heat oil on medium in a large heavy-bottomed pot or Dutch oven. Sauté celery and onions until softened. Sprinkle curry powder over them. Add vegetables, fruit and parsley. Pour in broth. Bring to a boil, then cover and simmer for 20 minutes. Working in batches, transfer soup to a blender and blend until smooth.

Serves 8

Per 1 cup serving: Calories 103, Calories from Fat 13, Total Fat 1.5g (sat 0.2g), Cholesterol 0mg, Sodium 48mg, Carbohydrate 20.4g, Fiber 3.7g, Protein 2g

[nyychica]

Mini Shepherd's Pies (From EatingWell.com)

Ingredients

* 2 teaspoons extra-virgin olive oil
* 1/2 cup chopped onion
* 12 ounces 93%-lean ground beef
* 2 tablespoons all-purpose flour
* 1 tablespoon tomato paste
* 1 cup reduced-sodium beef broth
* 6 ounces baby spinach, chopped
* 3/4 teaspoon salt, divided
* 1/2 teaspoon garlic powder, divided
* 2 12-ounce packages frozen winter squash puree, thawed
* 1/3 cup finely shredded Parmesan cheese

Preparation

1. Position rack in upper third of oven; preheat broiler.

2. Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, flour and tomato paste, and cook, stirring, until the beef is mostly browned, about 3 minutes. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes. Stir in spinach, 1/4 teaspoon salt and 1/4 teaspoon garlic powder; cook until the spinach is just wilted, about 1 minute. Remove from the heat.

3. Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Divide the meat mixture among four 10-ounce broiler-safe ramekins. Top each with about 1/2 cup of the squash. Place the ramekins on a baking sheet.

4. Broil until heated through and bubbling around the edges, about 10 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.

Per serving: 336 calories; 13 g fat (5 g sat, 3 g mono); 70 mg cholesterol; 26 g carbohydrates; 29 g protein; 5 g fiber; 708 mg sodium; 421 mg potassium.

[llisa2451]

yummy I love Shepard's pie

[nyychica]

Spooky Witches Fingers (Allrecipes.com)

Ingredients:
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole almonds
1 (.75 ounce) tube red decorating gel

Directions:
1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.

2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.

3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.

4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

[AlyssaShively]

Ok, here is the recipe I cooked for my in-laws last week. They are STILL talking about how good it was. Now I have to make it for my family. They're jealous, lol.

Serves 4
Calories per serving: 389

For the rosemary salt
2 tablespoons chopped fresh rosemary
2 tablespoons coarse salt
1/2 teaspoon coarsely ground black pepper

For the cauliflower mashed potatoes
1/2 large head cauliflower, broken into florets
1/2 cup nonfat buttermilk
1 pound Yukon Gold potatoes, peeled, quartered lengthwise and sliced 1/2-inch thick
1/2–3/4 cup low-fat milk
Salt
Pepper
1 tablespoon butter
2 scallions, chopped

For the steak
1 pound lean steak, preferably flank, about 1 1/4 inches thick
1 tablespoon balsamic vinegar
8 cups shredded romaine lettuce
1 1/2 cups halved cherry tomatoes
1/4 cup chopped fresh mint

1. For the rosemary salt, combine chopped rosemary and salt on a cutting board and chop together. Stir in the pepper; transfer to a small bowl, and set aside.

2. For the cauliflower mashed potatoes, place the cauliflower in a steamer basket, set over boiling water, cover, and steam 15 minutes. Transfer to a food processor, add the buttermilk and 1/4 cup of the milk, and puree until very smooth, about 2 minutes. Meanwhile, place potatoes in a saucepan and add cold salted water to cover by about 2 inches; bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain, return to the saucepan and heat over medium heat for 1 to 2 minutes to dry. Mash with a potato masher. Add the cauliflower puree, 1/4 cup milk, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency. Stir in the butter and the scallions. Cover, and set aside to keep warm.

3. Heat a grill or grill pan. Sprinkle the steak on both sides generously with the rosemary salt, pressing it into the meat. (Reserve the remainder for another use.) Grill the steak 4 minutes on one side. Turn, and grill to rare, 3 to 4 more minutes. Remove to a plate and let stand 5 minutes. Thinly slice the beef against the grain. Add the vinegar to the pan and stir to incorporate any pan juices.

4. To serve, make a bed of lettuce on each of four plates. Arrange one-quarter of the steak slices on top of the lettuce. Spoon on some of the cauliflower mashed potatoes. Scatter tomatoes over all, drizzle with the balsamic-meat juices, and garnish with the chopped mint.




I did not put the balsamic mixture over everything, instead I put the tomatoes into the hot pan and sweated them (is that how it would be phrased?) until they just started to get warm, and served them that way. I'm not a big fan of balsamic on my meat. You could do it either way. We also skipped the mint, because MIL is allergic. And lastly, we used top loin steak (with the fat trimmed) instead of flank, but I will be using flank when I make it for my fam. I might actually do that tonight. We were supposed to go out for my sister's birthday dinner, but everyone is too sick to go out.

Also, does anyone have a healthy banana bread recipe? I always cook loaves upon loaves of banana bread for the holidays and I think if I showed up for any holiday dinners this year without it, I'd get shot. But I know it's not the healthiest, it has lots of shortening and oil in it. I'll see if I can find the original and see if y'all know what to sub. Thanks.

[nyychica]

Alyssa I'm so printing this up and will make it this weekend. It sounds so good. Thanks for putting it up fo r us.

[nyychica]

****** THE DIVA'S KITCHEN RECIPE CHALLENGE ******

THE DIVA'S KITCHEN CHALLENGE: Its all about the turkey or is it?
CHALLENGE DURATION ~ November 1 - 30

THE CHALLENGE ~ Its turkey time and many of us will be making something for Thanksgiving. So let's try and revamp old Thanksgiving recipe to make them healthier. Let's get some new ideas and help each other out.

WHERE TO POST THE CHALLENGE ~ Just post here on this thread. Also any and all recipes are welcomed on this thread.

[AlyssaShively]

I forgot to mention that last recipe I posted was from Cook Yourself Thin, all the recipes from that show can be found here: http://www.mylifetime.com/on-tv/shows/cook...lf-thin/recipes

Now, I have a question for you gals. The banana bread recipe I was talking about, I come to realize it isn't thaaat bad. I was thinking it had shortening and oil, but I was wrong.

Here is the ingredient list:

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana (2 to 3 medium)
1/2 cup margarine or butter, softened
3 tablespoons milk
2 eggs


Is there any way to make this healthier? I'm still new to the whole revamping recipes thing. I'll try and find my old recipe I used to use (I preferred that one, but it had more ingredients so I switched to this one) and see what that one looks like. I'd love to make that one again, I think it had cream cheese in it (I could probably use fat free.)


ETA: Here's the one I'd really like to try to make, ideas on either recipe would be greatly appreciated.

1/2 cup butter
2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
3/4 cup sugar
2 eggs
3 very ripe bananas
2 tbsp sour cream

It was sour cream, not cream cheese...lol. Anyway, they are very similar, but the second one (if I recall correctly) came out a little moister, maybe because of the sour cream? I would appreciate any ideas and help. Thanks!

This post has been edited by AlyssaShively: Nov 6 2009, 03:47 PM

[nyychica]

Alyssa that banana bread sounds good. I have some frozen bananas I keep around just to make breads and muffins with. I would substitute the sugar with Splenda to make it healthier. My Mom is a diabetic and I use Splenda all the time for her.

[cutiekmh08]

One of my favorite things from any fast food restaurant is the Southwest chicken salad from McDonalds. All things considered it's not too bad nutritionally (as long as you get grilled chicken and not crispy!) I've always wanted to be able to make it at home and i found a recipe that uses a lot of similar ingredients. The dressing is a little different as is the flavor or the grilled chicken, but it's still a delicious FILLING salad!

~~Kat

Chili- Grilled Chicken Salad

Prep: 10min|Cook: 8min |Total: 18min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

* Dressing
* 1/4 cup light ranch dressing
* 1/4 cup mild green salsa
* 2 tablespoons chopped fresh cilantro
* Salad
* 1 tablespoon chili powder
* 1/4 teaspoon ground cumin
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 pound thin chicken breast slices or chicken tenders
* 1 lime, quartered
* 6 cups shredded romaine lettuce
* 1 can (15 ounces) black beans, rinsed and drained
* 1/2 cup corn kernels
* 1 medium tomato, chopped
* 1/4 cup thinly sliced red onion

Loading...
Directions
1.
To make the dressing: In a small bowl, mix the ranch dressing, salsa, and cilantro until blended. Cover and refrigerate.
2.
To make the salad: Coat a barbecue grill or ridged grill pan with olive oil spray, and heat to medium-hot. In a cup, mix the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub evenly on both sides of the chicken.
3.
Grill the chicken, turning once, for 3 to 4 minutes, or until it is no longer pink and the juices run clear. Transfer to a plate. Squeeze the lime over the cooked chicken.
4.
In a large bowl, toss the romaine with half the dressing. Divide among 4 plates.
5.
Sprinkle the beans, corn, tomato, and red onion equally over each serving and top with the grilled chicken. Serve the remaining dressing on the side.


CALORIES 294.6 CAL

FAT 5.7 G

SATURATED FAT 0.4 G

CHOLESTEROL 71.7 MG

SODIUM 787.6 MG

CARBOHYDRATES 28.7 G

TOTAL SUGARS 4.3 G

DIETARY FIBER 9.9 G

PROTEIN 34.2 G

from women's health magazine. http://recipes.womenshealthmag.com/Recipe/...cken-salad.aspx

[AlyssaShively]

Alyssa that banana bread sounds good. I have some frozen bananas I keep around just to make breads and muffins with. I would substitute the sugar with Splenda to make it healthier. My Mom is a diabetic and I use Splenda all the time for her.

I'll have to try that. Does it bake well? I've never used it. We (my husband and I) both have adverse reactions to most no-calorie sweeteners. We can't drink diet pop or anything like that. But Splenda looks like it might not cause the same problems. I'll have to run to the store. Do you think I'd be wasting my time finding a replacement for the butter? I was thinking maybe avocado since it's a creamy fatty food. But, unlike butter, a good fat. And it has a mild taste, so I don't think it would compete with the banana. I might make a trial loaf tonight with Splenda and avocado and see how it turns out. Thanks.