Low-Fat Chocolate Chip Banana Bread

This is one of the best "healthy" banana bread recipe I've found. With a few of my own adjustments to the ingredients I was able make it Weight Watchers friendly. I used whole wheat flour and applesauce to increase the fiber as well as reduce the calories. If you have never used applesauce for your baking needs it is a good substitute for most sweeteners and can replace oil. Applesauce acts as the fat because it keeps the flour from mixing completely with the wet ingredients and forming a rubbery texture. Most importantly it's moist and tastes delicious. That's what's on my table tonight!

Applesauce can replace the oil and most of the sweetener in the recipe.  It makes the bread moist and tastes great.   - See more at: http://theorganazi.com/2014/03/23/applesauce-banana-bread-recipe/#sthash.OsXmmDce.dpuf

Applesauce can replace the oil and most of the sweetener in the recipe.  It makes the bread moist and tastes great.   - See more at: http://theorganazi.com/2014/03/23/applesauce-banana-bread-recipe/

Applesauce can replace the oil and most of the sweetener in the recipe.  It makes the bread moist and tastes great.   - See more at: http://theorganazi.com/2014/03/23/applesauce-banana-bread-recipe/#sthash.OsXmmDce.dpuf

Applesauce can replace the oil and most of the sweetener in the recipe.  It makes the bread moist and tastes great. - See more at: http://theorganazi.com/2014/03/23/applesauce-banana-bread-recipe/#sthash.Rc2gut7S.dpuf

Applesauce can replace the oil and most of the sweetener in the recipe.  It makes the bread moist and tastes great. - See more at: http://theorganazi.com/2014/03/23/applesauce-banana-bread-recipe/#sthash.Rc2gut7S.dpuf

Low-Fat Chocolate Chip Banana Bread:
Makes about 12-14 slices
Prep time: 20 minutes
Cook Time: 1 hour 5 minutes 

Ingredients:

• 6 ripe medium bananas, mashed
• 1/2 cup unsweetened apple sauce
• 2 cups unbleached all purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons light butter, softened
• 1 cup light brown sugar
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1/4 cup of semi-sweet morsels (I used Nestle Toll House)
• baking spray, coconut oil

Directions:

1. Preheat oven to 350°. Grease one 8x5 inch loaf pan with baking spray. (You can make 2 separate loaves. This will reduce your baking time by 15 minutes)
2. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
3. In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick.
4. Add flour mixture and chocolate chips (put additional chocolate chips aside to sprinkle on top, about 2 tablespoons), then blend at low speed until combined. Do not over mix.
5. Pour batter into loaf pan (sprinkle remaining chocolate chips) and bake on the center rack for 65 minutes, or until a knife inserted in the center comes out clean.
6. Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Note:  On the Weight Watcher program one slice will be about 5 points (points decrease if chocolate chips are left out). Make sure your bananas are very ripe for best results.

Creamy Zucchini and Summer Squash Noodles

Are you looking for a recipe that you can have on your dinner table in less than 20 minutes?
Try my hassle free creamy zoodles. They're low in carbs, healthy, and very Weight Watchers friendly (Zoodles are about 5-6 points per serving).
Zucchini and squash noodles go great with anything and are fun & delicious. For this meal I decided to pair it with baked herb and garlic chicken (yummy!).
I am already thinking about my next creation to make with my new spiralizer. Hope you join me next time for another meal. That's what's on my table tonight!  








Creamy Zucchini and Summer Squash Noodles:
Serves about 2
Prep Time: 15 minutes
Cook Time: 3-5 minutes

Ingredients:

• 2 small zucchini rinsed and dried; peeled (you can leave skin on, if you prefer)
• 1 small summer squash rinsed and dried; peeled
  
• 1 small clove garlic; minced
• 1 1/2 tablespoon light butter or butter alternative for a dairy free version
• 2 tablespoons flour (I used wheat flour)
• 1 cup low-fat milk or dairy free milk, preferably at room temperature
• 1/4 cup grated or finely shredded parmesan cheese
• Crushed red pepper flakes as needed
• Salt and Pepper to taste
• Olive oil cooking spray

Directions:

1. Use a spiral slicer to slice the zucchini and summer squash into noodles. Set aside.
2. In a small saucepan melt 11/2 tablespoon of butter over medium heat. 
3. Whisk in flour and cook for one minute. Slowly add 1/2 cup of milk and quickly stir to incorporate the flour mixture so no lumps form. 
4. Add the rest of the milk and stir constantly until the mixture thickens (about 4 minutes). Stir in cheese, salt and pepper. Once cheese has melted remove sauce from heat.
5. Add cooking spray into a medium sized skillet. Then add minced garlic to the pan and saute' garlic for 2-3 minutes.
6. Add in zucchini, summer squash and saute' until tender, 3-5 minutes. Do not overcook.
7. Remove noodles from heat and add cheesy sauce mixture. Then cook for 1 additional minute, stirring until noodles are coated.
8. Add in crushed red pepper flakes (optional) and salt and pepper. Serve immediately.

Note: There are many gadgets you can use to make your own zoodles. I prefer the Briefton Tri Blade Spiralizer because it is highly versatile due to the 3 interchangeable stainless steel blades. This can make for a many creative dishes. Or, for an inexpensive alternative, you can use a vegetable peeler.

Mini Turkey Meatloaves

Are you ready for an easy go-to recipe? The idea of mini turkey muffins was originally given to me by my mother-in-law a few years ago. I thought they were quite adorable and I have been making different variations ever since. I also like this recipe because it’s packed with protein and fiber while still being low in fat and carbohydrates. All that, and it's still filling. The individual serving size is convenient for portion control and makes for great leftovers for lunch or dinner.

The sauce topping is optional, but I find that it really adds a nice tangy-sweet flavor to the dish.  
Try it and let me know what you think. That's what's on my table tonight!

Mini Turkey Meatloaves:
Serves about 6 (2 loaves each)
Prep Time: 15-20 minutes
Cook Time: 30 minutes

Ingredients:

• 1 lb lean ground turkey 
• 1/3 cup chopped onion 
• 1/3 cup dry unseasoned breadcrumbs
• 1 tablespoon chopped fresh parsley
• 2 cloves garlic, minced 
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon salt
• 1 tablespoon dried oregano
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons egg whites
• 1/2 cup diced red bell pepper
• 1 canned diced tomatoes (I used Hunt's Diced Tomatoes with Spicy Red Pepper)
• 1/4 teaspoon crushed red peppers (optional)
• 1 tablespoon Dijon mustard
• Olive oil cooking spray

For the topping: (optional)

• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 teaspoons mustard

Directions:

1. Preheat oven to 350 degrees.
2. Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic and red pepper to pan; sauté 5 minutes or until lightly browned. Remove from heat; cool slightly.
3. In a  large bowl combine onion, red peppers, garlic, breadcrumbs, and the remaining ingredients listed above, saving diced tomatoes for last. Blend all ingredients together (I find using my fingers to knead all the ingredients works best, but you can also use a potato masher).
4. Spoon about 1/2 cup meat mixture into each muffin cup. Place muffin tin on a baking sheet and place in oven. 
5. While meatloaves are cooking prepare the topping in a small bowl and mix well.
6. With remaining 5 minutes brush mixture over meat loaf tops. Serve immediately, or once cooled, place in airtight container and store in the refrigerator.
   

Note: Mini turkey meatloaves are 6-7 points each on the Weight Watchers program.

Baked Bruschetta Chicken

With Summer over and Autumn here it's harder to find sweet tomatoes. Even so, I still enjoy a refreshing tomato based meal throughout the year.

This bruschetta plate is simple and Weight Watchers  friendly. My husband loved this dish and was really impressed with the balance of flavors. The basil was not overpowering, and the slight tanginess and sweetness of the sauce complimented the chicken well. The chicken remained tender while the outside was crisp and blackened. I was pleased with how it turn out too, so I hope you enjoy! That's what's on my table tonight.

Baked Bruschetta Chicken:
Serves about 2-4
Prep Time: 20-25 minutes
Cook Time: 35-40 minutes (cook time will vary depending on thickness of meat)

Ingredients:

•  Chicken, washed with warm water and lemon. Sprinkle all purpose seasoning on front and back of chicken then refrigerate for 1-2 hours (I used boneless chicken breast)
• 1 cup canned tomatoes (I used garlic flavor, and added chopped fresh grape tomatoes)
• Bread Crumbs (sprinkle lightly, enough to cover both sides)
• 2 teaspoons olive oil
• 1 teaspoon balsamic vinegar
• A sprinkle of salt and pepper
• 1 teaspoon of onion powder
• 1 clove garlic, chopped
• Handful of fresh parsley, chopped
• Handful fresh basil, chopped
• Olive oil cooking spray

Directions:

1. Preheat oven to 400 degrees. Put the chicken in a small casserole dish (use cooking spray to coat bottom), then rub with a little bit of olive oil.
2. Sprinkle some bread crumbs, parsley, basil  and salt and pepper over top and bottom, then bake for about 35 to 40 minutes (depending on the size of your chicken breasts) until juices run clear.

3. While the chicken is baking prepare the bruschetta sauce. Combine tomatoes, garlic, onion, olive oil, balsamic vinegar, sea salt, pepper and basil in a bowl and mix. Refrigerate until meat is almost done.
4.  After the chicken has baked for at least 35 minutes, generously spoon the bruschetta onto each piece and let it bake for 3-5 more minutes.
5. Plate and serve while hot.

Note: This is about 6 points per serving on the Weight Watchers Program. Also, to reduce points further you may eliminate the bread crumbs altogether.