I love sweets like most people do so I thought I would put one of our families favorite treats.

1 cup of whole wheat flour
1/2 cup of truvia
1/2 cup of white sugar
1/2 tsp of salt
1/2 tsp soda
1 pkg of sugar free vanilla pudding (not instant)
2-3 eggs beaten
3 ripe mashed bananas
1/2 cup of olive or coconut oil
1/2 tsp of vanilla

Mix flour, sugars, soda, salt and pudding mix. In a separate bowl mix bananas, oil, eggs and vanilla. Pour wet ingredients into the dry and mix together. Spray a loaf pan and pour into it. Bake at 350 degrees for 45 min. I recommend watching it and when the top does not look runny or you can push your finger in the top of it and no batter sticks to your finger, take it out. Sometimes it looks dark on the outside but the middle will not be over cooked because of the pudding, oil and lots of bananas.

Enjoy

Beef enchiladas

Large low carb tortillas
1.5 lbs extra lean ground beef
Low fat cheddar cheese
Black beans
Fat free refried beans
Salsa
Can enchilada sauce
1/2 can condensed tomato soup
Spinach
Fage 0% greek yogart
Avocado

Brown hamburger then add 1 cup of salsa to the burger and mix to gather. Spread refried beans on the tortilla, cheese, 1 cup of hamburger, and 2 Tbsp of black beans. Fold corners of the tortillas and then roll so it looks like a burrito. Next mix 1 can enchilada sauce and half a can of tomato soup togather. Pour over the tortillas and bake for 20-25 min at 350°.

You can top them with spinach, greet yogart or fat free sour cream, and avocado.

Every monday I will be posting a new recipe for our fans to try. They will be recipes that are healthy that we have tried and recommend. Today’s recipe is one of our family’s favorite!

Crock Pot Chicken Taco Chili
Servings: 10

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce (used a 16 oz can)
10 oz package frozen corn kernels (used 2 small cans of corn kernels)
2 14.5-oz cans diced tomatoes w/chilies (used a 28 oz can of diced tomatoes)
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder (used a bit more as I didn’t have any chilies in my tomatoes)
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.

The nice thing is you can change the beans to ones you like better or keep it the same. If you do not like corn you can leave it out and it is still very yummy (that is how we make it, no corn). If you are trying to reduce sodium you can always get low sodium beans and taco seasoning.

ENJOY!!

White Bean Chicken Chili

2 T olive or canola oil
1 large onion, chopped
4 large garlic cloves, chopped
1 T ground cumin
1 tsp. dried oregano
1/2 tsp. dried crushed red pepper
1 7 oz. can diced green chiles
3 cups of shredded cooked chicken
2 or 3 cans of white beans (drained, reserving 1/2 cup bean liquid)
2 C (maybe slightly more) canned chicken broth
1/2 C (maybe slightly more) fat free 1/2 & 1/2

optional: Chopped fresh cilantro & light shredded cheddar cheese

Sautee onion in oil for a few minutes. Add garlic. Continue to cook for a few more minutes. Then add the cumin, oregano, red pepper. Stir & cook until onions are tender.
Add beans, broth, chiles, cream & cut up chicken. Simmer until thoroughly heated. Season as desired with salt & pepper.

I often add more broth & 1/2 & 1/2. I don’t think the amount called for in the recipe is enough. Just use your best judgement, you can’t really wreck it! Also, I often only use 2 cans of beans, that seems to be enough. And lastly, I usually make mine pretty spicy by adding more red pepper or ground hot peppers from my garden. You can make it as mild or spicy as you like. That’s the beauty of this recipe ~ you can tailor it to your tastes!