New Year’s Eve

New Year’s Day and New Year’s Eve Traditions

Carnival of the Recipes #175

Cooking for New Year’s Day and New Year’s Eve tends to be a random affair punctuated by comfort food and easy to prepare meals to be eaten at parties and in front of the television.

One of the most well-known traditions is that Black-eyed peas are traditionally eaten on New Year’s Day, often with collard greens or mustard greens. The tradition indicates that the eating of black eyed peas will bring good luck and fortune.

Famous Recipes presents Black-Eyed Peas Recipes posted at Famous Recipes.

Slow Cooker Recipes presents Scallop Potato-Tomato Pot posted at Slow Cooker Recipes.
Bill presents Surprise Dessert posted at Recipes - World Famous Recipes.
Famous Recipes presents Vanilla Cream Frosting posted at Famous Recipes.
Thelly presents Chicken Recipes - Chicken Biryiani Recipe posted at Chicken Recipes.
Famous Recipes presents Peanut Busters posted at Famous Recipes.
Pancake Recipes presents Deli-Cakes posted at Pancake Recipes.
Turkey Recipes presents Turkey Tamale Pie posted at Turkey Recipes.
World Famous Recipes presents Red Velvet Cake Recipes posted at World Famous Recipes.

Diabetic Recipes - Korean Style Skirt Steak

Korean Style Skirt Steak - 0.5 grams

1 1/2 pounds skirt steak
2 finely chopped green onions
4 cloves minced garlic
3 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar or white wine
1 packet sugar substitute

Place all ingredients in a resealable plastic bag; turn to coat. Refrigerate 1 hour, turning meat in bag once or twice. Preheat grill or broiler. Remove meat from marinade; discard marinade. Grill or broil steak 3 to 4 minutes per side for medium doneness. Carbohydrates: 0.5 grams; Net Carbs: 0.5 grams; Fiber: 0 grams; Protein: 35 grams; Fat: 14 grams; Calories: 274.



Turkey Meatloaf

Diabetic Recipes - Chicken Breasts with Tarragon Cream Sauce

Chicken Breasts with Tarragon Cream Sauce - 1.5 grams (stovetop)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 (about 2 pounds) boneless chicken breast halves
1 tablespoon butter
1 tablespoon canola oil
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon or 3/4 teaspoon
dried
salt and pepper

Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil. Brown chicken breasts on both sides. Reduce heat and cook, covered, 15 minutes, just until chicken is cooked through. Transfer chicken to a serving platter; tent with foil to keep warm. Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until the sauce thickens slightly. Season to taste with salt and pepper. Pour sauce over chicken. Carbohydrates: 1.5 grams; Net Carbs: 1.5 grams; Fiber: 0 grams; Protein: 49.5 grams; Fat: 30.5 grams; Calories: 485.


Chicken Alfredo

Diabetic Recipes - Baked Fish With Chunky Creole Vegetable Topping

Exported from MasterCook

Baked Fish With Chunky Creole Vegetable Topping - 6g carb

Recipe By :by Nancy Hughes

Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium thinly sliced celery stalk
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
8 ounces chopped tomato
1/2 teaspoon dried thyme leaves
4 (6 ounce) lean white fish filets; tilapia, snapper
or flounder - rinsed and patted dry
Paprika to taste
2 tablespoons reduced-fat margarine
1/4 cup chopped parsley leaves
3/4 teaspoon salt
1/8 teaspoon hot pepper sauce

Saute celery, onion, and bell pepper 4 minutes or until onion is transparent. Add tomatoes and thyme, bring to a boil, reduce heat, cover tightly, and simmer 10 minutes or until the celery is tender crisp. Meanwhile, coat a baking sheet with cooking spray, add fish, sprinkle lightly with paprika, and bake in preheated 400 degree oven for 12 minutes or until fish is opaque in center. Remove tomato mixture from heat, stir in rest of ingredients, cover, and let stand 5 minutes to absorb flavors. Spoon topping over filets. 1 filet Calories: 221, Fat: 5 g, Cholesterol: 61 mg, Sodium: 570mg, Carbohydrate: 6g, Dietary Fiber: 2g, Sugars: 3 g, Protein: 36g. Exchanges: 4 Very Lean Meat + 1 Vegetable + 1 Fat.

Source:
"Quick and Easy Low-Carb Cooking"


curry chicken recipe

Diabetic Recipes - Chicken-Vegetable Chowder

Chicken-Vegetable Chowder (4 Points)
Recipe By :Pillsbury Classic
Serving Size : 5

1 Pound boneless, skinless chicken thighs -- cut in 1" pieces
1 Cup fresh baby carrots -- cut in halves lengthwise
1 Cup sliced fresh mushrooms
1/2 Cup chopped onion
1/2 Cup water
1/4 Teaspoon garlic powder
1/8 Teaspoon dried thyme leaves
14 1/2 ounces ready-to-serve chicken broth -- (1 can)
10 3/4 ounces Half Fat Cream of Broccoli Soup, Condensed
1/2 Cup milk
3 Tablespoons all-purpose flour
9 ounces Green Giant Harvest Fresh Cut Broccoli -- thawed

In 3 1/2 to 4-quart Crock-Pot slow cooker, combine chicken, carrots,
mushrooms, onion, water, garlic powder, thyme and broth; mix well.
Cover; cook on low setting for 7 to 9 hours or until chicken is no
longer pink. Drain fat from slow cooker. In small bowl, combine
soup, milk and flour; beat with wire whisk until smooth. Add soup
mixture and broccoli to chicken mixture. Cover; cook an additional
30 minutes or until broccoli is tender. Serves 5

Per Serving: 79 Calories; 2g Fat (21.2% calories from fat); 4g
Protein; 13g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol;
374mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat
Milk; 0 Fat.
NOTES : Kitchen Tip: To facilitate cleanup, spray the interior of
the slow cooker with nonstick cooking spray. It will help foods
resist sticking during the extended cooking time.

5(1 1/2-cup)servings. Per serving: 220 Cal; total fat 5g; (sat 2g);
Choles 60mg; Sod 660mg; Total Carbs 17g; Fiber 3g; Sugars 5g; Pro
26g.

Christmas Recipe
Christmas Recipes
Amish Friendship Bread

Diabetic Recipes - Vegetable-Barley Pilaf

Vegetable-Barley Pilaf
Makes 4 servings

3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup sliced fresh mushrooms
1 cup water
3/4 cup sliced yellow summer squash
1/2 cup quick-cooking barley
1/2 cup sliced carrots
1/4 cup chopped fresh parsley
2 tsp. chopped fresh basil or 1/2 tsp. dried basil leaves, crushed
1/2 tsp. chicken or vegetable bouillon granules
1/8 tsp. black pepper

Coat large skillet with nonstick cooking spray. Add onion, cleery and
mushrooms; cook and stir oer med. heat until vegetables are tender.

Stir in water, squash, barley, carrots, parsley, basil, bouillon
granules and pepper. Bring to a boil over high heat. Reduce heat to
med.-low. Cover and simmer 10-12 min. or until barlsy and vegetables
are tender.
Exchanges: 1 starch, 1 veg
Per serving: cal 111 , fat 1 g, sat fat <1g, carb 22g, prot 4 g,
chol 0 mg, sod 147 mg, fib 6 g
Points: 2

From: Diabetic Cooking May/June 2002


Recipes
Recipes
Holiday Recipes

Diabetic Recipes - Diabetic Lemony Carrot-Spice Bread

Diabetic Lemony Carrot-Spice Bread

Fiber One® cereal 1 1/2 cup ---
Gold Medal® all-purpose flour 2 2/3 cup ---
granulated sugar 1 cup --- (SPLENDA as substitute here)
baking powder 2 1/2 tsp ---
pumpkin pie spice 2 tsp ---
salt 1/2 tsp ---
baking soda 1/2 tsp ---
chopped walnuts 1 cup --- (leave out)
lemon juice 1/3 cup ---
vegetable oil 1/4 cup ---
grated lemon peel 1 tsp ---
(15 oz) diced carrots, undrained 1 can ---
eggs 2 ea ---


1.. Heat oven to 350 degrees.
2.. Grease loaf pan, 9 x 5 x 3 inches.
3.. Finely crush cereal. (Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin. Or crush in blender or food processor.)
4.. Stir together flour, sugar, baking powder, pumpkin pie spice, salt and baking soda in large bowl. Stir in cereal and walnuts.
5.. Beat remaining ingredients until well mixed. Stir into cereal mixture just until moistened. Pour into pan.
6.. Bake about 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
7.. Cool 15 minutes; remove from pan. Cool completely before slicing.



--------------------------------------------------------------------------------


Calories 155
Calories From Fat 55
Total Fat 6 g
Saturated Fat 1 g
Cholestrol 20 mg
Sodium 180 mg
Total Carbohydrate 24 g
Dietary Fiber 2 g
Sugars
Protein 3 g

Important Note & Disclaimer: The recipes provided include nutritional information. Not all recipes are appropriate for all people. Please make sure a recipe is appropriate for your meal plan and pay careful attention to serving sizes. Information provided is for informational purposes only and is not a substitute for Professional medical advice. Only your healthcare provider should diagnose your healthcare problems and prescribe treatment.

Christmas Recipes
Recipes for Christmas
Sweet Potato Fries

Diabetic Recipes - Spinach & Turkey Skillet

Spinach & Turkey Skillet
Makes 2 servings

6 ozs turkey breast tenderloin
1/8 tsp salt
2 tsps olive oil
1/4 cup chopped onion
2 cloves garlic, minced
1/3 cup uncooked rice
3/4 tsp dried Italian seasoning
1/4 tsp black pepper
1 cup fat-free reduced-sodium chicken broth, divided
2 cups torn fresh spinach leaves
2/3 cup diced plum tomatoes
3 tbsps freshly grated Parmesan cheese

Cut turkey tenderloins into bite-size pieces; sprinkle with salt.

Heat oil in medium skillet over medium-high heat. Add turkey pieces; cook
and stir until lightly browned. Remove from skillet. Reduce heat to low. Add
onion and garlic; cook and stir until tender. Return turkey to skillet. Stir
in
rice, Italian seasoning and pepper.

Reserve 2 tablespoons chicken broth. Stir remaining broth into mixture in
skillet. Bring to a boil. Reduce heat; simmer, covered, 14 minutes. Stir in
spinach and reserved broth. Cover; cook 2 to 3 minutes or until liquid is
absorbed and spinach is wilted. Stir in tomatoes; heat through. Serve with
Parmesan
cheese.

Calories 316;Fat 9g;Chol 39mg;Carbs 33g;Fiber 3g;Protein 25g;Sodium 309mg
Exchanges: 2 starch; 3 meat

Diabetic Cooking March/April 2004

Diabetic Recipes - Chicken Cacciatore

Diabetic Gourmet magazine
*CHICKEN CACCIATORE
Yield: 6 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers

- 2 tablespoons olive oil
- 2 pounds skinless, boneless chicken breasts
- 2 red bell peppers, sliced
- 1 large onion, chopped
- 1 pound fresh mushrooms, sliced
- 1-2 garlic cloves, minced
- 1 (28 ounce) can reduced-sodium whole tomatoes in juice
- 2 teaspoons tomato paste
- 1/4 cup dry white wine
- 1 teaspoon dried basil or 3-4 fresh leaves

DIRECTIONS
In a large nonstick skillet, heat the oil over medium-high heat. Add
the chicken breasts and sauté on both sides for a total of 6
minutes. Remove the chicken from the skillet. Add the red pepper,
onion, mushrooms, and garlic to the skillet. Sauté for 5 minutes.
Add the chicken back to the skillet. Add the tomatoes, tomato paste,
wine, and basil. Cover, lower the heat, and simmer for 25 minutes.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 302, Fat: 9 g, Cholesterol: 91 mg, Sodium: 113 mg,
Carbohydrate: 17 g, Dietary Fiber: 4 g, Sugars: 9 g, Protein: 37 g
Diabetic Exchanges: 1 Carbohydrate, 4 Lean Meat

Important Note & Disclaimer: The recipes provided include nutritional information and diabetic exchanges. Not all recipes are appropriate for all people. Please make sure a recipe is appropriate for your meal plan and pay careful attention to serving sizes. Information provided is for informational purposes only and is not a substitute for Professional medical advice. Only your healthcare provider should diagnose your healthcare problems and prescribe treatment.

Christmas Recipes
Recipes for Christmas
Pork Roast Recipes

Diabetic Recipes - Meatloaf

Yield: 10 servings (1 slice)
Source: "Forbidden Foods Diabetic Cooking"
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=42
Notes: This meatloaf is made with ground turkey breast and
lean ground beef so it's low in fat but packed with flavor.
Eat it hot or enjoy it in a sandwich the next day.

INGREDIENTS

- 1 pound ground skinless turkey breast
- 1 pound lean ground beef
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 3 tablespoon minced fresh parsley
- 1 egg
- 1/4 cup low-fat (1%) milk
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/8 teaspoon nutmeg
- 2 slices white bread, lightly toasted and
made into coarse crumbs
- 2 tablespoons ketchup
- 2 tablespoons water

DIRECTIONS

Preheat the oven to 350 degrees F.

In a large bowl, combine the meats with your hands or a large
fork. Blend in the onion, garlic, and parsley; set aside.

In a medium bowl, whisk the egg until frothy, about 1 minute.
Add the milk, mustard, salt, pepper, and nutmeg and whisk to
blend. Add the bread crumbs and let stand for 5 minutes.

Add the egg mixture to the meat mixture and blend well, about
1 minute. Spread evenly into a 9x5-inch loaf pan.

In a small bowl, combine the ketchup and water until blended.
Spread on top of the meat. Bake until the meat is no longer
pink, about 90 minutes.

Nutritional Information Per Serving (1 slice):
Calories: 139, Fat: 3 g, Cholesterol: 74 mg, Sodium: 185 mg,
Carbohydrate: 4 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 21g

Christmas Recipes
Recipes for Christmas
Ice Cream Sandwich Cake

Diabetic Recipes - Lowcarb - Baked Pecan Crusted Roughy (pecan Meal)

Exported from MasterCook

Lowcarb - Baked Pecan Crusted Roughy (pecan Meal)

Recipe By :by Liz S.
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (10 ounce) orange roughy fillets - or any mild fish
4 tablespoons mayonnaise
2 tablespoons ground pecan meal
McCormick's Old Bay Style Seafood
seasoning

Preheat the oven to 400 degrees. Spray a baking dish with Pam, or brush with a light coating of oil. Place the filets in the pan, and sprinkle with a little of the seafood seasoning, then turn over and season the other side as well. Spread each filet with 2 tablespoons mayo (or slightly less to taste, but it should be a fairly thick coating), and sprinkle with 1 tablespoons pecan meal. Bake for approximately 15-20 minutes, or until fish turns opaque and flakes.

Source:
"LowCarbFriends"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 394 Calories; 47g Fat (99.4% calories from fat); 1g Protein; 0g Carbohydrate; 0g Dietary Fiber; 19mg Cholesterol; 313mg Sodium. Exchanges: 4 Fat.

The Carnival of the Recipes Holiday Gift Giving Edition
Peach Pie Recipe

Diabetic Recipes - Green Minestrone - Minestrone Soup Recipe

Green Minestrone

Makes 6 servings

1 Tbsp extra virgin olive oil
4 scallions, chopped, white and green parts
1 medium leek, white part only, halved and sliced
1 small red onion, diced
1 celery rib, thinly sliced
4 cups reduced-sodium, fat-free chicken or vegetable broth
12 green beans, or 1 cup frozen, cut in 1-inch pieces
1 medium potato, peeled and cut in 1/2-inch cubes
1 small zucchini, cut in 1/2-inch slices
3 cups stemmed fresh spinach leaves, or coarsely chopped Swiss chard
1 cup canned kidney beans, rinsed and drained
Salt and freshly ground black pepper, to taste
2 Tbsp grated Parmesan cheese

1. Heat oil in a large Dutch oven or pot over medium-high heat.
Sauté scallions, leek, onion and celery until onion is translucent.
Cover, reduce heat and cook gently 5 minutes, or until vegetables
have released their juices and softened.

2. Add broth, green beans, potato and zucchini. Simmer, uncovered,
5 minutes. Stir in spinach. Add canned beans. Season to taste with
salt and pepper. Cook until beans are heated through, about 5 minutes.

3. Ladle soup into bowls and serve, topped with some of the cheese.
(Soup keeps up to three days if covered and refrigerated.)

Calories: 111
Protein: 6 g
Sodium: 532 mg
Fat: 3 g
Carbohydrates: 17 g

Exchanges: 1/2 Bread, 2 Vegetable, 1/2 Fat

Source: AICR

Budget Recipes
Red Potato Salad Recipes

Diabetic Recipes - Sesame Chicken

Sesame Chicken
King Doh
Serves 3

3/4 lb skinless, boneless chicken breasts
1/2 egg white (about 1 tbsp)
1 tsp cornstarch
2 to 3 tbsp water
1 tsp vegetable oil, plus more for deep frying
2 tsp chopped garlic
2 tsp chopped green onion
2 tsp soy sauce (I USE LIGHT SOY)
2 tbsp granulated sugarB(I USE SPLENDA)
1/2 tsp ground black pepper
2 tsp sesame seeds, toasted
Shredded cabbage
Steamed broccoli florets

Slice chicken into strips 1/8 inch thick and about 1-1/2 inches long. In a small bowl, whisk together egg white, cornstarch, water and 1 teaspoon
vegetable oil; add chicken and stir well to coat.

In a wok or large nonstick skillet, heat 2 to 3 cups oil to 325 degrees. Add chicken; stir to make sure pieces don't stick together. Fry until
cooked through, 1 to 2 minutes. Turn off burner and remove chicken with a slotted spoon; drain well.

Pour out the oil, leaving just enough to coat the pan. Return pan to medium heat. Add garlic and green onion; stir-fry until fragrant. Stir in soy
sauce, sugar, pepper and sesame seeds. When sugar is dissolved and mixture is well combined, return chicken to the pan; stir until the chicken is
evenly coated with sauce.

Place cabbage on a serving dish, top with chicken and surround with steamed broccoli.

232 Calories; 8g Fat;66mg Chol;28g Protein;12g Carbs;0.5g Fiber;377mg Sodium

Budget Recipes
Lemon Cake Recipe

Diabetic Recipes - Backcountry BBQ Shrimp Salad - Grilled Shrimp Recipes

Backcountry BBQ Shrimp Salad - 28g Carb, 6g Fiber

From: www.calolive.org
Makes 4 servings

3/4 lb large shrimp, peeled and deveined
1/3 cup low-sodium barbecue sauce, divided
1/4 cup low-fat buttermilk
2 Tbsp nonfat sour cream
1/3 cup green onions, sliced
1 Tbsp minced jalapenos pepper*
1/2 tsp kosher salt
1/8 tsp black pepper
1 1/2 cups yellow corn, blanched
4 oz shredded romaine lettuce
1 cup shredded carrots
1 cup California Ripe Olives, pitted
3 oz sliced radishes
1/3 cup dry roasted peanuts

Place shrimp in a shallow baking dish and top with 1/2 cup of barbecue
sauce. Toss to evenly coat and set aside to marinate for at least
15 minutes.

Whisk buttermilk, sour cream, green onions, jalapenos, salt and pepper
together in a small mixing bowl. Set aside.

Combine corn, lettuce, carrots, California Ripe Olives, radishes and
peanuts in a large mixing bowl. Set aside.

Grill shrimp over a medium high heat for 1-2 minutes on each side until
cooked through, brushing with remaining barbecue sauce while cooking.

Toss corn mixture with buttermilk dressing and transfer to serving
plates. Top with grilled shrimp and serve.

Serves 4

Nutrients per Serving:
Calories: 303
Calories from Fat: 33 %
Total Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 129 mg
Carbohydrate: 28 g
Fiber: 6 g
Protein: 24 g
Sodium: 827 mg

Dietary exchanges: 2 Starch, 3 Meat, 1 Fat

NOTE:
*Jalapeno peppers can sting and irritate the skin; wear rubber gloves
when handling peppers and do not touch eyes. Wash hands after handling.

Christmas Recipes
Recipes for Christmas
Chicken Lasagna

Diabetic Recipes - Diabetic Curried Lamb on Rice - Roast Lamb

DIABETIC CURRIED LAMB ON RICE
Yield: About 3 cups (4 servings)
Serving Size: about 3/4 cup lamb plus 1/2 cup rice

- 1 pound lean lamb, well trimmed and cubed
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon margarine
- 1 cup homemade or canned beef broth
- 2 teaspoons curry powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 medium tomato, peeled, seeded, and chopped
- 1-1/2 tablespoons all-purpose flour
- 1/2 cup grated carrot
- 2 cups cooked rice

Heat a large non-stick skillet. Brown the lamb, onion, and
garlic in the margarine about 5 minutes. Add the broth, curry
powder, salt, ginger, tomato, and flour. Stir to mix well.

Cover and simmer 30 to 40 minutes, or until the lamb
is tender. Stir occasionally and add a little water
if the liquid evaporates.

Toss the grated carrot with the rice in a
small non-stick saucepan. Heat through.

Divide the rice among 4 serving plates;
divide the lamb over the rice.

Christmas Recipes
Budget Recipes
Celery Soup

Diabetic Recipes - Barbecued Pot Roast - Chuck Roast Recipes

Barbecued Pot Roast
E Nye, New Oxford, Pennsylvania

1 boneless chuck roast (3 lbs), trimmed
1/4 tsp pepper
1 can (8 ozs) tomato sauce
1 cup water
3 medium onions, sliced
2 garlic cloves, minced
1/4 cup lemon juice
1/4 cup ketchup
2 tbsps brown sugar (may use brown sugar twin)
1 tbsp Worcestershire sauce
1/2 tsp ground mustard

Sprinkle roast with pepper. In a Dutch oven coated with nonstick cooking
spray, brown roast on all sides. Add the tomato sauce, water, onions and
garlic. Cover and simmer for 30 minutes. Combine remaining ingredients; pour
over meat. Cover and simmer for 3-4 hours or until the meat is tender.

Serves 12
Calories 198;Fat 7g;Chol 78mg;Sodium 241mg;Carbs 8g;Protein 26g

Taste of Home's Low-Fat Country Cooking Volume 4

Christmas Recipes
Recipes for Christmas
Budget Recipes
Carrot Soup

Diabetic Recipes - Diabetic Banana Bread

Diabetic Banana Bread - 21.2g Carbs

From: abakersdelight@yahoogroups.com

2 cups all-purpose flour
2 tsp low-sodium baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 1/2 cups slice bananas (3 ripe bananas)
1 egg
1/3 cup canola oil
2 Tbsp sugar
1/2 cup unsweetened orange juice
Nonstick cooking spray

Preheat oven to 350 degrees F.

Combine the flour, baking powder, baking soda, and cinnamon
in a bowl. Stir to blend.

Puree the bananas in a blender.

Add the bananas and remaining ingredients and mix well.

Pour into a loaf pan that has been sprayed with nonstick
cooking spray. Bake for 40 to 50 min.

Cool on a wire rack.

Makes 1 loaf

Serving size: 1/2 inch slice
Yield: 1 loaf

Nutrition:
141 Calories (34% from fat), 2.4g Protein, 21.2g Carbs,
5.4g Fat

Exchanges: 1 Fat, 1/2 Fruit, 1 Starch

Christmas Quotes
Cute Quotes
Quotes from Movies