Low Calorie Banana Muffins

1 cup flour
1 tablespoon baking powder
1\2 teaspoon baking soda
1\8 teaspoon salt
1 cup mashed banana
1\4 cup sugar
1\4 cup applesauce
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon


Combine all the dry ingredients together

In a separate bowl add the remaining ingredients

Slowly pour the dry mixture in with the wet ingredients and mix well

Pour into a greased muffin tin and bake at 350 for 15 mintues

{each muffin has approximately 75 calories and .5 grams of fat}

{I doubled this recipe and it made about 18 large muffins}

{I didn't have regular applesauce, only raspberry flavored, I used that and it still worked out okay, and added a sweeter flavor. After my first dozen muffins, I threw in a handful of chocolate chips to the batter, and I loved how the chocolate chip versions turned out!}

Saturday at Cindy's

Low-Fat Broccoli Cream Soup

Ingredients:

2 cups chopped fresh or frozen broccoli
1\2 cup chopped onion
2 stalks celery, chopped
1 can reduced-sodium chicken broth
2 tablespoons cornstarch
1 can fat-free evaporated milk

How To:

In a saucepan, combine broccoli, onion, celery and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan.

In a small bowl, whisk cornstarch and 3 tablespoons of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes.

In a sauce

sweet potato and canadian bacon hash

4 C. diced pealed sweet potatoes

2 C. Diced red potato

2 Tbls. EVOO

1 C. diced Canadian bacon

2/3 C. chopped green onion (i use regular onion)

1/4 tsp. salt

1/2 tsp. celery seed

1/2 tsp. ground pepper

1/8 tsp. nutmeg

1/4 C. fat free, less-sodium chicken broth

1 Tbls. apple cider vinegar

Place potatoes in saucepan and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain. ***to avoid mushy hash, dont boil too long, take potatoes out while they're still al dente.

Directions:

Heat oil in a large nonstick skillet over medium heat. Add bacon, cook 4 minutes, stirring frequently. Add bell pepper and onion, cook 2 minutes. add potatoes, salt celery seed, pepper and nutmeg. cook 4 minutes stirring gently. Stir in broth and vinegar. Toss gently until all liquid is absorbed.

Serving size 1 Cup. (makes 6 servings)

207 calories, 6 fat grams