Peanut Butter Banana "Ice Cream"

Peanut Butter Banana "Ice Cream"

3 peeled frozen bananas

2 T peanut butter

splash or two of preferred milk (I used organic 1% but non-dairy milk works just as well)

If you are anything like me you have a collection of frozen bananas in your freezer at all times. Mostly for quick smoothies, but this recipe will hopefully inspire you to ensure they are in there all the time.

Toss the three bananas, PB and milk into the food processor. Turn it on and watch the magic happen. Give it a minute to a minute and a half, if the ingredients have not started to turn to the consistency of ice cream add a splash more milk. Keep doing this until you get a creamy frozen concoction of deliciousness that will satisfy your strongest ice cream craving without the guilty. In fact, I don't even dirty a bowl for this one. It is straight to the couch with the food processor bowl and a spoon for me.

Vegetarian Gluten Free Lasagna

Lasagna Recipe:

1 jar prepared pasta sauce
(As much as I love to cook, I have never been able to make sauce better than Our Lady of Mount Carmel jarred sauce. Sometimes you just have to admit defeat and go with the jarred stuff. However, if you are a sauce aficionado feel free to use homemade!)
1 box tinkyada brown rice lasagna noodles
1 C spinach basil pesto (see recipe below)
1 (15-ounce) container part skim ricotta cheese
1/2 bag baby spinach
1 jar roasted red peppers
1 1/2 C part skim mozzarella cheese, grated

Pesto:

1/2 bag baby spinach

1 1/2 C fresh basil

1 handful pine nuts

1/4 C extra virgin olive oil

1/4 C flax oil

1 handful grated Parmesan cheese

Directions:

Preheat over at 350 degrees. Start pot of water to boil according to directions on noodle package. In a food processor combine spinach, basil, pine nuts, and cheese. Add about half of the extra virgin olive oil and start processor. As ingredients begin to combine alternate slowly adding flax oil and olive oil until the pesto reaches desired consistency. Set aside the finished pesto. By this time your water should be boiling and you can add the noodles to cook.

In a medium size bowl combine ricotta cheese and pesto.(oops, meant to take a picture of this and forgot. I was so excited for this dinner!) Remove roasted red peppers from the jar and slice them into bit size pieces. Once noodles are finished cooking strain and rinse with cool water (this will save you from burning your fingers as you work with the noodles).

Put a small amount of sauce in the bottle of a 9X13 pan. Add your first layer of noodles, smear ricotta and pesto combination onto the noodles. Add a handful or two of baby spinach, sprinkle with roasted red peppers, and top with a layer of mozzarella cheeses. Top each layer with a small amount of sauce. Repeat layers until you've run out of ingredients. The spinach is fluffy, so you're going to have to squish it down to make it all fit.
Cook uncovered 30 minutes or until the cheese on top has just started to brown. The edges will start to pull away from the pan and look crispy.

Verdict:

OK...not to toot my own horn but this was AMAZING! The cheese was stringy, the pesto add a depth in flavor you don't typically get from traditional lasagna, and the brown rice noodles were the perfect texture. While this might not be a meal you want to add into a weekly rotation if you are counting calories, it is one you can make to satisfy a craving or for a special occasion and not blow you whole diet!

Busy Night Mexi Chicken

I am calling thus Busy Night Mexi Chicken because it only takes 15 minutes to prepare and cooks for half an hour in the oven (thus is when you shower after your workout, do kids homework, or mop the floor). Here is what you need:

1 lb. Boneless skinless chicken breast
Half a large onion, sliced
Half a green pepper, sliced
Half a red pepper, sliced
One 16 oz. undrained can organic diced tomatoes, no salt added
Half cup chicken broth, low sodium
2 tsp paprika
1 tsp minced garlic
1 tsp thyme leaves
1/4 tsp ground black pepper
1/2 tsp crushed red pepper, adjust for desired heat

Place chicken, peppers, onion, tomatoes in casserole dish. Pour chicken broth over everything. Sprinkle spices over all ingredients and carefully mix. Cover and place in preheated oven at 350°. Cook for 30 minutes or until chicken is cooked through. Remove cover and cook for an additional 10 - 15 minutes. Serve over prepared brown rice.
Enjoy!