1 tb. instant decaf coffee (this punches up the chocolate flavor)
1 tb. hot tap water
1 cup dry oat bran (hot cereal)
3 tb. unsweetened baking cocoa (not a true Core food, but 0 points for 3 tb. cocoa, according to Food Companion)
2 medium overripe bananas with lots of black flecks (this is very important, or cake won't taste as good)
1/2 cup instant nonfat dry milk (optional)
1/2 tsp. baking soda (optional)
1 cup measures like sugar Splenda
3 large eggs
1 tsp. vanilla extract
In large bowl put coffee granules. Add hot water and stir thoroughly until dissolved.
In separate bowl, combine oat bran with cocoa, nonfat dry milk and baking soda. Stir thoroughly, until well combined. Set aside.
Break up bananas over dissolved coffee. With tines of fork thoroughly mash bananas into coffee until nice and pulpy. Stir in Splenda. Crack in eggs, one at a time, and stir with fork until thoroughly mixed. Stir in vanilla. Stir in oat bran mixture.
Scrape batter into 8" square nonstick pan sprayed with cooking spray. Bake in preheated 350 degree oven 20 or more minutes until cake tests done in center. (without milk/soda it takes 20 min; with additions cake takes longer). Cool.
1 pound uncooked peeled deveined large shrimp, thawed if frozen and tails peeled.
1 cup fat-free Italian dressing
1 medium red onion, cut into 8 pieces
1 medium bell pepper, cut into 8 pieces
16 medium cherry tomatoes
16 small whole mushrooms
In shallow dish, place shrimp and dressing. Cover dish and refrigerate 30 minutes.
Heat coals or gas grill for direct heat. Remove shrimp from marinade; reserve marinade. On each of four metal skewers, alternately thread shrimp, onion, bell pepper, tomatoes and mushrooms, leaving 1/4 inch space between each piece.
Cover and grill kabobs over medium heat 6 to 8 minutes, turning frequently and brushing serveral times with marinade, until shrimp are pink and firm. Discard any remaining marinade.
Baked Banana Splits
1 sprays cooking spray
4 large banana(s), ripe, peeled
8 oz canned crushed pineapple in juice, drained
2 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided
1/2 tsp ground cinnamon
1 cup fat-free ricotta cheese
1 tsp vanilla extract
1 cups raspberries
1. Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
2. Combine pineapple, 1 tablespoon of Splenda and cinnamon in a small bowl; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)
3. Meanwhile, combine ricotta, remaining tablespoon of Splenda and vanilla in another small bowl; set aside.
4. Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately.
Chicken Fried Rice
Servings | 6
2 serving cooking spray (5 one-second sprays per serving)
4 large egg white(s)
1/2 cup scallion(s), chopped, green and white parts
2 medium garlic clove(s), minced
12 oz uncooked boneless, skinless chicken breast(s), diced
1/2 cup carrot(s), diced
2 cup cooked brown rice, regular or instant, kept hot
1/2 cup frozen green peas, thawed
3 Tbsp low-sodium soy sauce
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes. Remove from pan and set aside.
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, stirring frequently, about 5 minutes.
Stir in reserved egg whites, cooked brown rice, peas and soy sauce; cook until heated through, about 1 minute. Yields about 1 cup per serving.
Large potato shredded with skin on
1/2 a finely chopped onion
salt and pepper...
1/4 cup ff cheddar cheese
Serving Size: 1 (5 pancakes)
serve with ff sour cream and sugar free applesauce.
Cook them on an electric frying pan with 350 degrees heat and non stick spray on it for 2 - 3 minutes per side.