If your bananas are turning ripe before you're ready to eat them or use them in a recipe that calls for very ripe or mashed bananas, pop them in the freezer and thaw before using. The peel will turn very dark but the taste and texture of the bananas will be recipe-ready when you are.
Eggs, milk, and a bit of sugar combine into a wholesome dessert that can be enjoyed by all ages.
You can vary this recipe by using whatever vegetables you have on hand (fresh, frozen, or canned)!
Don't let the name fool you- these muffins combine the goodness of walnuts, raisins, carrots, and spices to result in a muffin that can be tailored to your tastes.
Making this side dish is a simple way to add leafy greens to your meal.
Ingredients 2 cups papaya chunks (fresh or frozen) 2 bananas (overripe, sliced) 1 cup plain low-fat yogurt 1 cup ice cubes Directions Put all the ingredients in the blender. Put the lid on tightly. Turn the blender to a medium…
These baked burritos are a great way to use leftover cooked rice. Try them with brown rice for a whole grain boost.
Ingredients 2 cups kidney beans (canned, low-sodium) 1 tablespoon vinegar 3/4 teaspoon chili powder 1/8 teaspoon cumin (ground) 2 tablespoons onion (2 teaspoon, finely chopped) 1 cup cheddar cheese (grated) Directions Wash hands with soap and water. Drain the kidney…
Ingredients 4 cups pinto beans (cooked, or 2-15 ounce low sodium cans) 1/2 cup Monterey Jack cheese (reduced-fat) 1 tablespoon chili powder 8 flour tortillas (6 inch) salsa (optional) Directions Place beans in a large bowl and mash coarsely with…
Ingredients 1/2 cup shortening (solid vegetable) 3/4 cup sugar 2 egg (large) 1 teaspoon vanilla extract 1 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup banana (mashed) Directions 1. Preheat oven to…