Wednesday, August 15, 2012

Banana Bread with Chobani Greek Yogurt

3 ripe bananas, 1 cup Chobani Greek vanilla yogurt, 2 Tablespoons butter (melted), 1 t. salt, 1 t. baking soda, 1 t. baking powder, 3/4 cup Splenda, 1 t. vanilla extract, 1 Tablespoon milk, 2 large eggs, 2 cups flour, 1/2 cup mini chocolate chips.

Preheat oven 325 degrees.  Spray a 9"x4" bread loaf pan with cooking spray and set aside.

In a medium bowl combine flour, salt, baking soda, and baking powder.  Set aside.

In a large bowl mash bananas; add Chobani Greek vanilla yogurt, Splenda, butter, eggs, milk, and vanilla extract.  Beat to thoroughly combine.  Add dry ingredients to wet ingredients and mix together blending well.  Fold in mini chocolate chips.  Empty into prepared bread loaf pan and bake in preheated 325 degree oven for 65 minutes.  Remove from oven and let cool in pan for 15 minutes.  Remove from pan and wrap in waxed paper and wrap in foil to seal in moisture.  Refrigerate until ready to serve.

Wednesday, August 8, 2012

Summer Vegetable Medley with Chicken

1 large sweet onion (quartered and sliced thin)
3 cloves of garlic (minced)
2 green zucchini (thinly sliced)
2 yellow "Goldie" zucchini (thinly sliced)
3 cups sliced mushrooms (thinly sliced)
2 1/2 cups shredded carrots 
1 (15oz) jar roasted red peppers (drained and cut up)
1 cube pesto
2 1/2 - 3 cups tomato basil sauce
1/2 t. black pepper
1/2 t. salt
1/2 cup grated Parmesan cheese
3 cups cooked chicken breast (diced up in chunks)
1 T. olive oil
Cooking spray

Spray a large non-stick frying pan with cooking spray.  Place sliced onion in frying pan and begin cooking on medium heat and cook for about 5 minutes.  Add 1 T olive oil and minced garlic and stir..  Cook about a minute and add all sliced zucchini.  Stir turning zucchini into mixture.  Cover with lid and continue to cook about 25 - 30 minutes, stirring every 5 minutes.

 While vegetables are cooking, place 6 - 8 cups of water and shredded carrots in a large pot. Cover and cook on high until tender. (About 15 minutes)  Drain water out of pot and add sauce to cooked carrots along with sliced roasted red peppers, salt, black pepper, pesto and Parmesan cheese.

Add sliced mushrooms to frying pan with vegetables and cook until tender (covered, about 5 minutes).  When mushrooms are cooked, remove vegetables, discard liquid, and place vegetables in the large pot with the carrots /sauce mixture.  Add diced chicken breast and stir to blend. 

Serve hot by itself or with a cup of your favorite pasta.