3 ripe bananas 2 cups rolled oats 1 cup dates, pitted and chopped 1/3 cup vegetable oil 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 20 minutes in the preheated oven, or until lightly brown.
3/4 cup sliced celery 1/3 cup dried sweet cherries 1/3 cup frozen green peas, thawed 3 tablespoons chopped fresh parsley 1 tablespoon chopped pecans, toasted 1 1/2 tablespoons fat-free mayonnaise 1 1/2 tablespoons plain low-fat yogurt 1 1/2 teaspoons fresh lemon juice 1/8 teaspoon salt 1/8 teaspoon ground black pepper In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.
4 large portobello mushroom caps, stems and gills removed 1 tablespoon reduced-fat Italian salad dressing 1 egg 1 clove garlic, minced salt and ground black pepper to taste 1 (10 ounce) bag fresh spinach, chopped 1/4 cup chopped pepperoni 1/4 cup grated Parmesan cheese 1/4 cup shredded mozzarella cheese, divided 3 tablespoons seasoned bread crumbs, divided Preheat oven to 350 degrees F (175 degrees C). Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a…
1 1/2 pounds sweet Italian sausage 2 cups 1/2-inch pieces celery 2 pounds zucchini, cut into 1/2-inch slices 2 (28 ounce) cans diced tomatoes 2 green bell peppers, cut into 1/2-inch slices 1 cup chopped onion 2 teaspoons salt 1 teaspoon white sugar 1 teaspoon dried oregano 1 teaspoon Italian seasoning 1 teaspoon dried basil 1/4 teaspoon garlic powder 6 tablespoons grated Parmesan cheese, or to taste Heat a large skillet over medium-high heat. Cook and stir sausage in the…
2 tablespoons margarine 2 onions, chopped 2 carrots, shredded 2 potatoes, peeled and cubed 3 cups water 1 teaspoon salt 1 tablespoon dried parsley 1/2 teaspoon dried thyme 1 bay leaf 2 cups milk salt and pepper to taste In a large pot over medium heat, melt the butter or margarine and saute the onions for 5 to 10 minutes, or until tender. Add the carrots, potatoes, water, salt, parsley, thyme and bay leaf. Reduce heat to low and simmer…