By: Cooking Light
2 cups all-purpose flour
3/4 tsp. baking soda1/2 tsp. salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed bananas (about 3 bananas)
1/3 cups plain low-fat yogurt (I always use vanilla yogurt)
1 tsp. vanilla extract
Optional: 1 1/2 cups chopped walnuts (I always add these in)
Cooking spray
1. Preheat oven to 350 degrees
2. Combine flour,
baking soda, and salt. Stir.3. Place sugar and butter in large bowl, and beat with mixer at medium speed until well blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. (Add in walnuts if desired beat on low as little as necessary until mixed)
4. Spoon batter into 8 x 4-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour or until wooden pick inserted comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Cool completely on wire rack. Yield 14 servings
Melynda's Crockpot Taco Soup
1-1.5 Pounds ground Turkey meat browned
1 Medium Onion chopped2 cans Kidney Beans (Pinto works too)
2 cans Black Beans
2 cans of Whole Kernel Corn
1.5-2 Packets of Favorite Taco Season
Brown Turkey meat with chopped onion. Pour meat into Crockpot. Add cans of beans and corn (do not drain the
liquid add it with the beans). Pour in
packets of Taco season. Start with 1.5
of the packets of taco season and then when it is close to being done add more
season if it needs more flavor too much season will overwhelm it. Stir in the season and mix well. Then add additional water if need until the
water line reach roughly 1 inch above the beans, meat and corn. Let it cook for 3-4 hours on low. The more it simmers the better the
flavor. Serve in individual bowls and
let everyone top their own with sour cream, cheese, sliced green onions or
tortilla chips. Simple and yummy. Makes a lot and freezes well.
Shared by Laurin
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