80--- Banana Bread French Toast

There is a quaint little breakfast joint in Bozeman, MT that serves Banana Bread French Toast. It's called the Stockyard Cafe, and yes, it is located at the old stockyard. It's only open on the weekends and the wait for a "stool" is usually quite long. My solution to making sure that I get some of that goodness every once in a while? Make my own.

This is a low fat banana bread that is absolutely perfect on it's own. But when it is cooked in an egg and orange juice batter? To die for.

Banana Bread French Toast

Serves 8

BREAD

4 ripe bananas, mashed

3/4 cup whole wheat flour

3/4 cup all-purpose flour

1/2 cup white sugar

1/4 cup unsweetened applesauce

2 tsp butter, softened

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1 egg

Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Pour batter evenly into two bread pans that have been prepared lightly with cooking spray.

Bake for 40-45 minutes until a toothpick inserted into the center comes out clean. Allow to cool slightly, then gently remove from pans and cool fully on a wire rack.

FRENCH TOAST

3 egg whites

1 whole egg

2 Tbsp skim milk

3 Tbsp orange juice

1 tsp vanilla extract

Whisk all ingredients in a large shallow dish.

Cut each loaf of bread into 8 even 1" slices. Preheat a nonstick skillet over medium heat. Soak banana bread slices, two at a time, in batter for one minute, flipping halfway through soaking. Place slices onto skillet and cook for ~3 minutes each side, until golden brown.

Serve lightly dusted with powdered sugar or with maple syrup.

Nutrition Info per 2 slices: 196 calories, 2 g fat, 6 g protein, 39 g carbohydrates, 2.5 g fiber

80--- Steamed Artichoke with Roasted Red Pepper Yogurt Dip

Artichokes are in season!! They are inexpensive and so good right now!

Steamed artichokes are an amazing, versatile appetizer. They can be served warm or cold, with a variety of dipping sauces.

Artichokes are low in calories and high in fiber and antioxidants. Among the most powerful phytonutrients in artichokes are cynarin and silymarin, which may have strong positive effects on the liver.

Steamed Artichoke with Roasted Red Pepper Yogurt Dip
Serves 4

ARTICHOKE

1 large artichoke
2 cups chicken broth
2 cloves garlic, pressed and halved
1/4 cup white wine
3 Tbsp+ 3 Tbsp lemon juice

Using a heavy stainless steel knife, cut off the stem of the artichoke close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and dip in 3 Tbsp lemon juice to preserve the green color.


Bring remaining ingredients to a boil in a medium saucepan. Reduce heat to medium and place artichoke, bottom side up, into liquid. Cover and cook for 15-18 minutes, until you can insert a knife into the bottom of the artichoke easily. Remove and serve or chill prior to serving.

DIP

1/2 cup 2% Greek yogurt
1 whole roasted red pepper (from a jar), blotted of oil
3 Tbsp reduced fat crumbled feta cheese

In a small food processor, combine ingredients and blend until smooth. Store in refrigerator until ready to serve.

Nutrition Info per 1/4 artichoke and 1/4 cup dip: 75 calories, 4 g fat, 6 g protein, 4 g carbohydrates, 2 g fiber

80--- Grilled Thai Barbecue Salmon

Everyone knows that salmon is a healthy choice for protein. It is very high in omega-3 fatty acids, which may help decrease inflammation throughout the body. Omega-3's may also be helpful in lowering plasma triglyceride levels and improving concentration and mood.

Farmed or Wild? This is a debate that I had to research quite a bit. What I found is the suggestion that eating farmed fish could expose you to PCBs (toxic chemicals) due to possible water pollution near farming operations. The recommendation is to only eat farmed fish once a week. If salmon is on your menu more frequent than that, try wild salmon (canned wild salmon is good as well). For more information, check out this CNN article.


I love finding ways to use my homemade barbecue sauces! I served this salmon garnished with edamame on a bed of medium grain white rice with a side of grilled red onions and pineapple. Highly recommended!

Grilled Thai Barbecue Salmon

Serves 4

4- 4oz wild sockeye salmon filets

1 cup Some Like it Spicy Barbecue Sauce (see below)

Some Like it Spicy (Thai) Barbecue Sauce

Makes 3 cups


3/4 cup brown sugar

3/4 cup Thai chile sauce

1/2 cup spiced rum

1/4 cup soy sauce

2 Tbsp ketchup

3 Tbsp Worcestershire sauce

2 cloves garlic, pressed and finely minced

2 tsp ground dry mustard


FOR SAUCE
In a medium saucepan, saute garlic until slightly browned. Add remaining ingredients over medium heat and bring to a simmer. Reduce heat to low and simmer, stirring occasionally. Cool and refrigerate until ready to use.


FOR SALMON
On a hot grill. place salmon filets meat-side down for ~1-2 minutes, just until grill marks appear on filets. Flip filets to skin-side down. Brush each filet with 2 Tbsp sauce and continue to cook on medium-hot grill for 20-25 minutes or until fish is cooked through but not dry. Reapply 2 Tbsp sauce to each filet halfway through cooking.

Nutrition Info per 4oz salmon with sauce: 259 calories, 7 g fat, 25 g protein, 22 g carbohydrates

20(ish)--- Fruit & Oat Pizzas -- For Mom

Because she never let me eat white bread. Or sugar cereal. Or those cute little breadsticks that you dipped in fake cheese that all of the other kids had in their lunch boxes.


I thank her for those deprivations now. She said I would. She was right.


I am returning the favor and created a healthy dessert recipe that suits her tastes. And her desire to not spend forever in the kitchen.



Fruit & Oat Pizzas


Serves 6



CRUSTS


1/4 cup butter, softened


3 Tbsp unsweetened applesauce


1/4 cup light brown sugar


1 egg white


3/4 cups rolled oats


1/3 cup all-purpose flour


1/2 tsp baking soda


1/2 tsp ground cinnamon

TOPPING


6 oz low fat cream cheese


1 Tbsp orange juice


8 strawberries, stemmed and sliced


1 kiwi, peeled and sliced


2 Tbsp honey



FOR CRUSTS


Preheat oven to 325 degrees. Line two baking sheets with parchment paper.


Combine butter, applesauce, sugar, and egg white in a large bowl and mix with handheld mixer. Add in flour, baking soda, and cinnamon and mix well. Gently fold in oats and mix until moistened.


Drop ~2 Tbsp batter onto prepared baking sheets and spread into discs with the back of the spoon. Leave 3 inches between each drop, placing three drops on each sheet.


Bake for 12-15 minutes, until edges are crisp. Remove from oven and allow to cool slightly before transferring to a sheet of parchment paper to cool fully.

FOR TOPPING


Whip together cream cheese and orange juice with handheld mixer. When crusts have cooled, spread 1 Tbsp cream cheese mixture onto each crust, then top with sliced fruit as desired. Drizzle each pizza with honey and serve or chill prior to serving.

Nutrition Info per 1 pizza: 273 calories, 11 g fat, 6 g protein, 31 g carbohydrates, 3 g fiber

20--- Cerveza-garita

Ole! Top off your Cinco de Mayo 20s with margaritas (I promise some 80s next year). These are the best margaritas on the planet. Hands down. No syrups or mixes required! The frothy Mexican beer adds a new dimension, and the ratio of tequila to, well, other stuff, is perfect.

Enjoy responsibly!

Cerveza-garita

Serves 8


24oz Mexican beer of choice (I used Corona)
1 can frozen limeade concentrate
1/4 cup orange juice
1 cup tequila of choice
Lime wedges
Ice cubes
Salt (if desired)


Slowly pour beer into a large pitcher. Add limeade concentrate, orange juice, and tequila. Stir well.

If salt is desired, pour coarse ground salt onto a small plate. Rub a lime wedge around the rim of one glass, then turn rim in the salt.

Fill glasses halfway with ice cubes, then slowly pour mixture over ice cubes. Garnish with lime wedge.

20--- Creamy Chicken Chile Enchiladas

 This is a recipe from my past. I would prefer to not divulge the details. All right, all right. It's a recipe that I have modified from one made by my ex-boyfriend's mother. This dish is one of my all-time favorites. I've been saving it for a special occasion.

CINCO de MAYO!

This is not a healthy recipe (even though I have health-ified it a bit), but it's so good. I needed an excuse to use my Enchilada Gravy.

Creamy Chicken Chile Enchiladas
Serves 6
6 -10" flour tortillas (I used the raw variety that you cook in a nonstick pan- they hold up really well)
2-3 skinless boneless chicken breasts (~18 oz total), grilled and cubed
1 package 1/3 less fat cream cheese, softened
6 oz can diced green chiles
3 cups + 3 Tbsp Enchilada Gravy, heated on low on stove top
1 1/2 cups shredded mozzarella cheese
Cilantro, as garnish (optional)

Preheat oven to 350 degrees. Spray a 9x9" baking dish lightly with cooking spray.

In a medium bowl, combine cream cheese, 3 Tbsp Enchilada Gravy, and green chiles. Mix well. Add chicken cubes and fold to combine.

Fill each tortilla with ~1/3 cup chicken mixture. Place tortillas in baking dish and fold each to seal. Ladle 3 cups Enchilada Gravy over filled tortillas, then sprinkle with cheese.

Bake for 15-20 minutes, until cheese is melted. Place oven on high broil and place baking dish on top rack. Watch closely and broil for ~3 minutes, or until cheese is lightly browned and bubbling.

Remove from oven and allow to cool for 15 minutes. Garnish with fresh cilantro leaves and serve.

80--- Enchilada Gravy

 Cinco de Mayo is right around the corner! There is no better time to celebrate Mexican food!

My hubby grew up in Southern California and his love of spicy, flavorful Mexican cuisine is alive and well. He loves to try new salsas and hot sauces. The door of our refrigerator has a very special shelf just for his spicy condiments. For this Cinco de Mayo I wanted to make our own enchilada sauce. Salsas and vegetable-based sauces are a great low-calorie low-fat way to add flavor to any food!

It was so easy and so good! I am calling mine a gravy because it would be good on ANYTHING (what's not better with gravy?). This recipe makes about 8 cups, so you have plenty to store and freeze for later! I cannot wait to try it as a salsa, on eggs, over pancakes (just kidding-- or AM I?). It's the perfect amount of spice.

Enchilada Gravy

Makes ~ 8 cups

4 cups chicken broth (low sodium preferred)
1 1/2 lbs tomatillos, husked and quartered
1 poblano pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped
2 tsp olive oil
4 cloves garlic, pressed and quartered
1 large white onion, coarsely chopped
1/2 cup cilantro leaves
14 oz can diced tomatoes, drained of juice
4 oz diced green chiles (canned)
2 tsp salt
2 tsp ground cumin
1/2 tsp ground black pepper
3 Tbsp honey

In a large stockpot, heat olive oil over medium-high heat. Add chopped onion and garlic and saute until fragrant. Add poblano and jalapeno pepper pieces and saute for 2-3 minutes. Add all remaining ingredients. Bring to a boil, then reduce heat to medium. Cook uncovered for 20 minutes, stirring occasionally.

Use a slotted spoon to remove ingredients from broth and place into a large food processor Puree until consistency is thin. Return to pot and continue to heat over medium heat for 20 minutes, until sauce has thickened.

Store in a container in the refrigerator for 1 week, or in the freezer for 6 months.

Nutrition Info per 1/2 cup: 31 calories, 1 g fat, 1 g protein, 4.5 g carbohydrates, 1.5 g fiber