Recipies I want to try

"Healthified" Banana Nut Bread

44% less fat • 50% more fiber • 26% fewer calories than the original recipe—see the comparison. By peeling away the less healthy ingredients and making smart substitutions (such as egg whites for a whole egg), we know you’ll go bananas for this healthified bread! From eatbetteramerica.

Prep Time:20 min

Start to Finish:2 hr 25 min

makes:1 loaf (16 slices)

1 1/2	cups Gold Medal® whole wheat flour
1	teaspoon baking powder
1/2	teaspoon baking soda
1/2	teaspoon salt
1/2	teaspoon ground cinnamon
3/4	cup sugar
1/4	cup canola oil
2	egg whites
1	cup mashed ripe bananas (2 large)
1/4	cup fat-free (skim) milk
1	teaspoon vanilla
1/4	cup chopped walnuts or pecans, toasted*

1.	Heat oven to 350°F. Grease bottom only of 8x4-inch or 9x5-inch loaf pan with shortening, or spray with cooking spray. In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.
2.	In large bowl, beat sugar, oil, egg whites, bananas, milk and vanilla until well blended. Stir in flour mixture until well blended. Stir in walnuts. Spoon into pan.
3.	Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing. Healthified Peanut and Broccoli Slaw Wraps 75% less sat fat • 200% more fiber than the original recipe—see the comparison. Sautéed edamame and broccoli slaw mix equals a high-fiber combo in these tasty Thai chicken-and-peanut sauce wraps. Prep Time:5 min Start to Finish:25 min makes:6 servings 10 ounces skinless, boneless chicken breast strips 1/4 teaspoon garlic powder 1/8 teaspoon black pepper Nonstick cooking spray 2 cups packaged shredded broccoli (broccoli slaw mix) 1/2 cup Cascadian Farm® frozen shelled soybeans (edamame), thawed 1/4 teaspoon ground ginger 3 10-inch whole wheat flour tortillas, warmed* 1 recipe Homemade Peanut Sauce (below) 1. Sprinkle chicken strips with garlic powder and pepper. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add seasoned chicken; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Remove chicken from skillet; keep warm. Add broccoli, edamame, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. 2. Spread tortillas with Homemade Peanut Sauce. Top with chicken strips and vegetable mixture. Roll up tortillas. Cut each wrap in half. Serve immediately. 3. Homemade Peanut Sauce: In a small saucepan, combine 2 tablespoons creamy peanut butter; 1 tablespoon water; 1 tablespoon reduced-sodium soy sauce; 1 clove garlic, minced; and 1/4 teaspoon ground ginger. Heat over very low heat until melted and smooth, whisking constantly. 4. *Note: To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil. Heat in the oven about 10 minutes or until heated through. Healthified Bean and Salsa Chicken Wrap 60% less sat fat • 60% less sodium than the original recipe—see the comparison. Give Mexican-inspired wraps a welcome smokiness with Chipotle peppers in adobo sauce. The canned, smoked jalapeño peppers, packed in a tomato-vinegar sauce, lend the blender bean dip a robust flavor. Prep Time:20 min Start to Finish:30 min makes:4 servings 1/2 cup Homemade Progresso® Black Bean-Smoked Chile Dip (recipe below) 4 7- or 8-inch whole wheat flour tortillas 12 ounces cooked skinless chicken or turkey breast, chopped (about 2 1/3 cups) 4 cups shredded or torn romaine or whole fresh baby spinach leaves 1 cup coarsely snipped fresh cilantro 1/4 cup Old El Paso® salsa 1. Spread Black Bean-Smoked Chile Dip on one side of each tortilla. Top with chicken, romaine, cilantro, and salsa. Roll up tortillas. If desired, secure with toothpicks. 2. Black Bean-Smoked Chile Dip: In a small saucepan, heat 1 tablespoon canola oil over medium heat. Add 3/4 cup finely chopped onion, 1 teaspoon ground coriander, and 1 teaspoon ground cumin; cover and cook about 10 minutes or until very tender, stirring occasionally. Remove from heat; stir in 1/4 cup snipped fresh cilantro. Transfer onion mixture to a blender or food processor. Add one 15-ounce can Progresso® black beans, rinsed and drained; 1/2 cup water; 1 tablespoon lime juice; 1 teaspoon finely chopped chipotle chile pepper in adobo sauce; and 1/8 teaspoon salt. Cover and blend or process until nearly smooth. Serve immediately, or cover and chill for up to 3 days. Makes 1 2/3 cups.