Blueberry-Banana Bread

This recipe is so easy and this bread is delicous! Hope you enjoy it as much as I did! It is perfect for breakfast or just a snack!

Makes 1 loaf and will serve 10

**In any recipe that calls for flour, I always use unbleached white flour. It is better for you than bleached white flour. I also use whole-wheat flour a lot too! You can tell no difference!**
Ingredients
1 cup fresh blueberries, rinsed and drained, or frozen blueberries
**I used frozen b/c they are cheaper!**
2 cups plus one tablespoon all-purpose flour
3/4 cup granulated sugar, I only used 1/2 cup
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, I used 1 tsp
1 cup mashed ripe bananas (2 to 3)
1/2 cup low-fat buttermilk
6 tablespoons butter, melted and cooled, I only used 4-5
1 large egg
Oatmeal Streusel

**Recipe for the Oatmeal Streusel**
In a bowl, combine 1/4 cup each all-purpose flour, regular rolled oats, and chopped dried banana chips; 2 tablespoons each firmly packed brown sugar and butter, cut into chunks; and 1/4 teaspoon ground cinnamon. Mix with your fingers until fine crumbs form.

Directions
1. Preheat oven to 350°.

2. In a small bowl, gently mix blueberries with 1 tablespoon of the flour.

3. In another bowl, blend remaining 2 cups flour, the sugar, baking powder, baking soda, salt, and cinnamon.

4. In a third, large bowl, whisk bananas, buttermilk, butter, and egg to blend. Stir flour mixture into banana mixture just until evenly moistened; the batter will be stiff. Gently stir in blueberry mixture.

5. Spread batter level in a buttered 5- by 9-inch loaf pan. Sprinkle with oatmeal streusel and press in lightly.

6. Bake bread in preheated oven until a toothpick inserted in the center comes out clean, 60 to 70 minutes.

7. Let bread cool in pan on a rack for 10 minutes, then run a knife around edges to loosen. Invert bread onto a plate, remove pan, and turn over onto rack to cool completely, about 45 minutes.


Nutritional Information
Calories:319 (31% from fat)
Protein:4.8g
Fat:11g (sat 6.8)
Carbohydrate:51g
Fiber:1.8g
Sodium:347mg
Cholesterol:48mg

-Compliments of www.myrecipes.com

**Here is the Cooking Light version of this recipe. I have not tried it yet but I will next time!**

Ingredients
1 cup all-purpose flour, use unbleached
1/2 cup whole wheat flour
3/4 cup uncooked quick-cooking grits
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons canola oil
1 cup mashed ripe banana
3/4 cup blueberries
2 large eggs, lightly beaten
Cooking spray
**I would add 1 teaspoon of cinnamon to this. Spices have no calories as long as you make sure is it 100% that spice!**

Directions
Preheat oven to 350°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, grits, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture. Combine oil, banana, blueberries, and eggs; add to flour mixture. Stir just until moist.

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° 1 hour or until a wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes on a wire rack. Remove bread from pan, and cool completely on wire rack.

Nutritional Information
Calories:145 (25% from fat)
Fat:3.6g (sat 0.4g,mono 1.8g,poly 1g)
Protein:3g
Carbohydrate:25.9g
Fiber:1.4g
Cholesterol:27mg
Iron:0.9mg
Sodium:116mg
Calcium:15mg

-Compliments of Cooking Light

Honey Peach and Blackberry Cobbler

This recipe is very similiar to the Mixed Berry Cobbler recipe I posted a while back but it is a little different and tastes a bit different too. I made it for dessert Sunday night and it was delicious. It is sweet but has a tart taste as well. We did not have any vanilla ice cream but it would be great with this. I hope you enjoy this as much as we did!

Makes 12 servings

Ingredients
2 1/4 cups all-purpose flour, divided
8 cups chopped peeled peaches (about 4 pounds), I used frozen sliced peaches, thawed (1 pck.)
1/4 cup honey
3 tablespoons fresh lemon juice
3/4 teaspoon salt, divided
3 cups blackberries, I used frozen blackberries, thawed
Cooking spray
3/4 cup granulated sugar
1 tablespoon grated lemon rind, omitted
1 teaspoon baking powder
6 tablespoons chilled butter, cut into small pieces
1 1/4 cups low-fat buttermilk
2 tablespoons turbinado sugar

Directions
Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.

Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.

Nutritional Information
Calories:283 (20% from fat)
Fat:6.3g (sat 3.8g,mono 1.8g,poly 0.3g)
Protein:4.3g
Carbohydrate:56.5g
Fiber:4.7g
Cholesterol:17mg
Iron:1.5mg
Sodium:267mg
Calcium:63mg

-Compliment of Cooking Light, www.myrecipes.com

Mixed Fruit Cobbler

I decided last minute to make this last night for dessert. We love blackberry cobbler so I knew we would love this one. I was a little nervous because I have never made anything like this homemade. It turned out great though and we both loved it. The only thing I will change next time I make this is the sugar amount. I could not believe how much it called for but it was a lot. Cooking light is always very "light" about sugar and salt. So I think it must have been a mistake because it was waayy too much for us!

Serves 12

Ingredients
Filling:
1/4 cup whole-wheat flour
4 cups frozen blackberries, thawed
4 cups frozen raspberries, thawed
1 1/4 cups sugar (I say only use 1/4 cup)
1 teaspoon lemon juice
Cooking spray

Topping:
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
2/3 cup low-fat buttermilk
1/2 teaspoon grated orange rind
2 teaspoons sugar

Directions
Preheat oven to 400°.
To prepare filling, lightly spoon 1/4 cup whole-wheat flour into a dry measuring cup, and level with a knife. Combine 1/4 cup whole-wheat flour and the next 4 ingredients (1/4 cup whole-wheat flour through juice) in a 13 x 9-inch baking dish coated with cooking spray. Let stand 10 minutes.
To prepare topping, lightly spoon all-purpose flour and 1/2 cup whole-wheat flour into dry measuring cups, and level with a knife. Combine the flours and next 4 ingredients (flours through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk and rind, stirring just until moist. Drop dough onto fruit mixture to form 12 mounds(don't make the mounds very thick); sprinkle with 2 teaspoons sugar.
Bake at 400° for 35 minutes or until bubbly. Let stand 10 minutes before serving.

Nutritional Information
Calories:268 (23% from fat)
Fat:6.8g (sat 3.8g,mono 1.8g,poly 0.6g)
Protein:3.3g
Carbohydrate:51.7g
Fiber:6.1g
Cholesterol:16mg
Iron:1.4mg
Sodium:183mg
Calcium:74mg

-Compliments of Cooking Light Magazine

Last night's meal and dessert

Our Sunday, night meal was very easy and great. I had planned on us eating regular hamburgers but we forgot we already had some patties frozen from the last time we cooked hamburgers. I do not think I have posted this hamburger recipe but if so then oh well. This recipe is really and truly better if the patties are frozen first then thawed and grilled a day or so later. This was the second time we have eaten the left-over patties and they tasted a lot better after they had been frozen. Serve herbed asparagus and a mixed green salad on the side.

A Better Burger

Ingredients
1 slightly beaten egg white
2 tablespoons water
1/4 cup fine dry bread crumbs
1/4 cup finely shredded carrot
1/4 cup finely chopped onion
1/4 cup finely chopped sweet pepper
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
1 pound lean ground beef
6 whole-grain buns
Shredded carrot, sprouts, mixed greens, tomato slices, and/or red onion slices (optional)

Directions
Combine egg white, water, bread crumbs, carrot, onion, sweet pepper, salt, and pepper in a large bowl. Add Parmesan cheese and ground beef; mix well. Shape mixture into six 1/2-inch-thick patties. Grill burgers on an oiled grill rack for 7 minutes. Turn and grill 8 to 11 minutes more or until no pink remains. Serve burgers on buns with vegetables, as desired.

Nutrition facts per serving:
Servings Per Recipe 6 servings
Calories 232
Total Fat (g) 9
Saturated Fat (g) 3
Monounsaturated Fat (g) 4
Cholesterol (mg) 49
Sodium (mg) 334
Carbohydrate (g) 19
Fiber (g) 3
Protein (g) 18
Vitamin A (DV%) 0
Vitamin C (DV%) 12
Calcium (DV%) 6
Iron (DV%) 13
*Percent Daily Values are based on a 2,000 calorie diet

-Compliments of Fitness Magazine

Roasted Asparagus with Herbs

Ingredients
1 pound asparagus, trimmed
1 tablespoon extra virgin olive oil
Coarse sea salt or kosher salt and freshly ground black pepper
2 tablespoon chopped fresh herbs, such as a mix of basil, tarragon, and parsley (or all basil or all parsley)

Directions
Preheat the oven to 450 F. Toss the asparagus in a bowl with the olive oil and season lightly with salt and pepper and herb mixture. Spread the asparagus in one layer on a baking sheet. Roast until just tender, 10 to 12 minutes, depending on the thickness of the asparagus (thinner ones will cook more quickly). Taste the asparagus and add seasoning if needed. Serve warm or at room temperature.

Nutrition facts per serving:
Servings Per Recipe 2 servings
Calories 96
Total Fat (g) 8
Saturated Fat (g) 1
Carbohydrate (g) 3
Fiber (g) 2
Protein (g) 4
*Percent Daily Values are based on a 2,000 calorie diet

-Compliments of Fitness Magazine

I tried out a new desert recipe I had found on myrecipes.com and I enjoyed it a lot. Justin thought it was ok. He said he was not the biggest banana fan. So for you banana fans out there like myself this recipe is for you.

Banana Creme Pie Smoothies

Ingredients
1 cup sliced ripe banana (about 1 large)
1 cup vanilla low-fat yogurt
1/2 cup 1% low-fat milk
2 tablespoons whole wheat graham cracker crumbs (about 1/2 cookie sheet)
1 tablespoon nonfat dry milk
1/2 teaspoon vanilla extract
3 ice cubes (about 1/4 cup)
Graham cracker crumbs


Arrange banana slices in a single layer on a baking sheet, and freeze until firm (about 1 hour). Place frozen banana and remaining ingredients in a blender. Process until smooth. Sprinkle with graham cracker crumbs. Serve immediately.


CALORIES 216 (12% from fat); FAT 2.8g (sat 1.5g,mono 0.8g,poly 0.3g); IRON 0.4mg; CHOLESTEROL 9mg; CALCIUM 315mg; CARBOHYDRATE 39.3g; SODIUM 145mg; PROTEIN 9.8g; FIBER 1.9g

-Compliments of Cooking Light Magazine