Go Bananas Over Muffins

There are few things as satisfying as freshly baked muffins for breakfast. But when you think about the calories a single serving packs - it's enough to reconsider your breakfast choices. If you really want your muffins, here is a better choice from Prevention Magazine. It's home-made - portion control! - and full of vitamins, fiber, and minerals from bananas and omega-3 from walnuts. Make it for a new breakfast favorite.







Nutty Banana Muffins



1 1/2 c all-purpose flour

1/2 c brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 c mashed ripe banana

1 large egg

1/4 c butter substitute, melted

1/4 c 1% buttermilk

3 tbsp canola oil

1 tsp vanilla extract

1/3 c + 2 tbsp chopped walnuts, divided



1. Preheat oven to 350F. Spray a muffin pan with cooking spray.

2. Mix dry ingredients in a bowl.

3. Whisk bananas, oil, vanilla, egg, buttermilk, and butter substitute until smooth. Slowly add flour mixture until well-blended. Fold in 1/3c walnuts.

4. Fill muffin cups 3/4 full. Top with remaining walnuts.

5. Bake for 15-20 minutes. Serve warm.



Author: Kristine Gonzaga

Friday, March 12, 2010

Chicken Cacciatore: A Healthy Hunter Style Dish

Chicken cacciatore is an Italian staple. Cacciatore or "hunter-style" is a favored way of cooking game in Italy. A hearty stew, chicken cacciatore is robust and rich in antioxidants, lycopene, Vitamin C, Vitamin A, and lean protein. Try this version by Ellie Krieger:



Chicken Cacciatore



4 skinless, bone-in chicken breast halves

2 teaspoons olive oil

1 onion, sliced

1 red bell pepper, sliced

1/2 pound white mushrooms, sliced

2 garlic cloves, minced

1/2 cup dry white wine

1 14 1/2-ounce can whole tomatoes in juice, chopped and juice reserved

1/2 teaspoon dried oregano

1/8 teaspoon red pepper flakes

Salt and pepper



1. Season chicken with salt and pepper. Heat oil in a saute pan over medium-high heat. Brown chicken. Set aside.

2. In the same pan, saute onions and peppers until soft.

3. Brown mushrooms. Toss garlic, cook until fragrant. Deglaze pan with wine and let simmer until reduced by half.

4. Add tomatoes and juice, red pepper flakes, 1/4 teaspoon salt, and oregano. Stir and let simmer for 10 minutes.

5. Add chicken to the sauce and let braise for 20 minutes until chicken is fully cooked.