Savor the Flavor

My family loves banana pudding and this recipe is pretty simple with a twist on it inspired by a relative! Sour cream!
Enjoy!

Preperation:

1 box Fat Free Vanilla Waffers
3 boxes of instant banana cream pudding mix
Milk
1 small container of sour cream or low fat sour cream
4-5 bananas
1 container low fat/low calorie banana pudding, thawed

Directions:

1. Find a container, dish, bowl that will be suitable for layering and deep enough for the desert.
2. Fix all 3 boxes of pudding as directed - wish together and leave in bowl. Add 5-6 tablespoons of sour cream to the pudding and whisk. You may need to periodically wisk to keep pudding in a spreading consistancy.
3. Begin layering - waffers, bananas, pudding - in that order until you have reached close to the top of your dish.
4. Spread cool whip over top of final layer. Arrange a few remaining waffers around the edges and maybe on top with some remaining bananas.

Sorry guys, I have not abandoned my Blog, just been so so busy lately! When I have cooked it has been a mad rush and no time to take pictures and blog! I will start doing that again soon! In the meantime I hope everyone is having a GREAT summer!

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From Cooking Light December 2010! Awesome sub!


Ingredients:

2 teaspoons paprika, divided
1 1/2 teaspoons ground coriander
1 teaspoon bottled minced garlic
3/4 teaspoon black pepper
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 pound ground turkey
Cooking spray
4 (3-ounce) wheat submarine rolls (such as Cobblestone Mill)
1 1/3 cups packaged coleslaw
1/4 cup reduced-fat Thousand Island dressing
4 (1-ounce) slices Swiss cheese

Preparation:
1. Preheat broiler.

2. Combine 1 1/2 teaspoons paprika, coriander, and next 6 ingredients (through turkey). Shape into 16 meatballs (about 1 heaping tablespoon each). Place meatballs on a broiler pan coated with cooking spray, and broil for 8 minutes or until done, turning once.

3. While meatballs cook, hollow out bread, leaving a 1/2-inch-thick shell, and reserve torn bread for another use. Combine the coleslaw, dressing, and remaining 1/2 teaspoon paprika. Arrange 4 meatballs and 1 cheese slice inside each roll. Place the sandwiches on broiler pan, and broil for 1 minute or until cheese melts. Divide slaw among sandwiches.

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Who doesn't love a good soup on a cold winter night! This stew is excellent! NO, it does not have a fishy taste like a lot of stews with seafood in them have! This will make you enough to eat on for 3 nights or store the rest for another day!

Ingredients:

Croutons
1/2 (1-pound) loaf peasant bread, cubed
¼ cup olive oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Freshly ground black pepper

Soup
3 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
5 garlic cloves, finely chopped
1 (28-ounce) can chopped tomatoes
1 cup chopped roasted red peppers
Finely grated rind and juice of 1 orange
1 tablespoon sugar
Pinch of red chile flakes
1/2 (.75-liter) bottle red wine
2 cups reduced-sodium chicken broth
4 sprigs fresh thyme
1 teaspoon salt
Freshly ground black pepper
2 pounds sea scallops, cut into halves (I used small sea scallops and did not have to halve them)
1 pound shrimp, peeled
¼ cup chopped fresh basil

Preperation:
1. To prepare croutons, preheat oven to 375F. Spread bread cubes on a large rimmed baking sheet. Bake until toasted, about 10 minutes. In a large bowl, combine olive oil, vinegar, salt and pepper. Set aside.
2. To prepare soup, heat olive oil in a large pan over medium-high. Add onion, carrot, celery and garlic. Sauté 10 minutes. Add tomatoes and red peppers and crush with a fork. Add orange rind and juice, sugar, chile flakes, wine, chicken stock, thyme, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Uncover and simmer over medium heat until sauce thickens, about 10 minutes. Add scallops and shrimp and cook 3 to 5 minutes. Remove from heat and stir in chopped basil.
3. Just before serving, pour oil mixture over croutons and toss well. Divide croutons among 10 serving bowls. Top with stew. Serves 10.

Recipe by Relish Chef Jon Ashton

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Another great dish from Cooking Light December 2010. Nice and spicy, but not toooo spicy. The coconut jasmine rice was an excellent side! I used some multi vegetables instead of just the peas. I used sliced carrots, broccoli and the peas.

Ingredients:

2 tablespoons dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces ( I used chicken breast strip tenders cut into one inch pieces)
3/4 cup water
3 tablespoons lower-sodium soy sauce
2 teaspoons cornstarch or flour
1 teaspoon brown sugar
1/2 teaspoon bottled minced ginger
1 to 1 1/2 teaspoons crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed or a bag of multi vegetables - carrots, peas, broccoli etc
2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation:

1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.

2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

For the jasmine coconut rice:

Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro.

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I really loved this recipe from Cooking Light's December 2010 issue. I would put this up against some of the better Mexican restaurants I have eaten at in my time. The chicken along with the spice combo really makes the chicken delicious! This is a great weeknight meal or for me was a weekend meal when I was short on time! I served this along with the recommended salad and dressing minus the radish.


Ingredients:

1/4 cup water
2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
2 cups shredded rotisserie chicken breast
1/4 cup thinly sliced green onions
3/4 cup canned black beans, rinsed and drained
1/2 cup refrigerated fresh salsa
4 (8-inch) flour tortillas (I used whole wheat)
1/2 cup shredded Monterey Jack cheese
Cooking spray

Preparation:

1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.

2. Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.

SALAD:

Use romanine lettuce with a few slices of avacado along with this easy dressing:

2 tablespoons orange juice
2 tablespoons olive oil
1/8 teaspoon ground red pepper