Banana Crepes

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Servings  

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Original Recipe Yield 6 servings

 

Ingredients

• 1 cup all-purpose flour
• 1/4 cup confectioners' sugar
• 2 eggs
• 1 cup milk
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
•  
• 1/4 cup butter
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup half-and-half cream
• 6 bananas, halved lengthwise
• 1 1/2 cups whipped heavy cream
• 1 pinch ground cinnamon

Directions

1. Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
2. Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
3. Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
4. Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

Nutritional Information

Amount Per Serving  Calories: 518 | Total Fat: 28.7g | Cholesterol: 154mg

Baked Cod

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 2 servings

 

Ingredients

• 1 cup seasoned stuffing croutons, crushed
• 1 tablespoon minced fresh parsley
• 2 (6 ounce) fillets cod
• 1 tablespoon reduced-fat ranch salad dressing
• Refrigerated butter-flavored spray*

Directions

1. In a shallow bowl, combine the crushed croutons and parsley. Brush cod with salad dressing, then coat with crumb mixture. Spritz with butter-flavored spray. Place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 10-15 minutes or until fish flakes easily with a fork.

Footnotes

• This recipe was tested with I Can't Believe It's Not Butter Spray.
• Nutritional Analysis: One fillet equals 244 calories, 5 g fat (1 g saturated fat), 75 mg cholesterol, 423 mg sodium, 15 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 4 very lean meat, 1 starch, 1/2 fat.

Watermelon and Feta Salad

Watermelon and Feta Salad

Watermelon is a good source of lycopene, an antioxidant that may lower risk of developing certain cancers, cardiovascular disease, and macular degeneration. Pair the salad with a few slices of toasted French bread for a light lunch.

SALAD
2 pounds watermelon, rind removed
1 cup Greek feta cheese, crumbled
1 cup fresh mint leaves, cut into a chiffonade (thin strips), or left whole if small
1 cup mixed baby greens

LEMON OLIVE OIL DRESSING
1/4 teaspoon fine sea salt, or to taste
1 tablespoon freshly squeezed lemon juice
1/4 cup extra-virgin olive oil or lemon oil

Cut the watermelon into large chunks. Place an equal amount of melon on each of four chilled dinner plates. (Alternatively, cut the melon into four large circles, each one inch thick and four and a half inches wide, and place one circle on each plate.)

Sprinkle one-quarter of the cheese, mint, and greens on the watermelon.

Then make the dressing: Place the salt and lemon juice in a jar with a lid and shake to blend. Add the oil and shake once more.

Taste for seasoning, then drizzle the dressing over each salad. (The dressing will also keep in the refrigerator for up to three days.)

Serves four.


CALORIES PER SERVING: 270
CARBS: 21 G
PROTEIN: 7 G
FAT: 20 G

Asparagus 'Guacamole'

Prep Time:
20 Min

Cook Time:
5 Min

Ready In:
55 Min

Servings  (Help)

US Metric Calculate  
Original Recipe Yield 2 1/2 cups

 

Ingredients

• 1 1/2 pounds asparagus, cut into small pieces
• 1 tablespoon fat-free Greek-style yogurt
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro
• 3 green onions, thinly sliced
• 1/2 jalapeno pepper, minced
• 1 tablespoon minced garlic
• 1 tomato, diced
• 1/2 teaspoon Worcestershire sauce
• 1 dash hot pepper sauce
• salt and ground black pepper to taste

Directions

1. Place the asparagus into a steamer insert and set into a pot over one inch of water; bring the water to a boil. Place a cover on the pot and steam the asparagus for 5 minutes. Transfer the asparagus to the bowl of a food processor and puree until smooth.
2. Combine the asparagus puree with the yogurt, lime juice, cilantro, green onions, jalapeno pepper, garlic, tomato, Worcestershire sauce, and hot pepper sauce in a large bowl; gently stir to combine. Season with salt and pepper. Chill in refrigerator until completely cooled.

Applesauce

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings

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Original Recipe Yield 4 servings

Ingredients

• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

Directions

1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Nutritional Information

Amount Per Serving  Calories: 121 | Total Fat: 0.2g | Cholesterol: 0mg