Easy Creamy Pasta

I love this dish! This is my go to quick meal of the week. A healthy and low fat version of cream pasta. No cream here!! Its great if I need to use a bunch of unused veggies in my fridge or for the extra speedy version, I use a bag of frozen veggies.

1 1/2 C Whole grain Rotini Pasta

1 Tbs. Olive oil

Mixed veggies (fresh or frozen)

3/4 C Low Fat Evaporated Milk

1/2 C low sodium Chicken Broth

2 Tbs. All Purpose Flour

1/3 C Finely Shredded Parmesan Cheese

Cook Pasta according to directions. Cook Veggies. You can stir fry them in the oil, steam them, or microwave. Whisk Milk, Broth, and Flour in separate bowl. Add to skillet with veggies and cook on medium until thick and bubbly. Mix in pasta and cheese. YUM!

My Score: 4 1/2 stars

Hubby: 4 1/2 stars

3 Year old: LOVES IT!

Banana Bread

I LOVE to bake, but changing it up to make it better for me is even more of a passion. So when I found this recipe with some interesting suggestions (ie. cream cheese for butter! - such an amazing idea!) I was pretty excited to try it out!

I have to say it was slightly dry. I may add some applesauce or more bananas next time. And I think some chopped walnuts would be divine. mmmmm....

Hubbys score: 3.5 stars

My score: 3.5 stars

Three year old: "YUM"

Vegetable Oil ( I used canola oil)

4 large ripe bananas

2 large eggs

2 tsp vanilla

1 3/4 C all purpose flour (I used white whole wheat)

1/2 C sugar

2 tsp baking powder

3/4 tsp. baking soda

1/4 tsp. salt

1 tbl. canola oil

2 oz. fat-free cream cheese, cut into 4 pieces and chilled

1 - heat oven to 325. Lightly coat 8 1/2 by 4 1/2 inch loaf pan with oil.

2- Bake the bananas on a rimmed cookie sheet. until skins are completely black. (about 20 min) let cool. Then peel and mash.

3- Whisk eggs and vanilla together in small bowl, set aside. In large bowl mix flour, sugar, baking powder, baking soda, and salt together. Add the oil and cream cheese, 1 piece at a time. Mix until only pea-size pieces of the cream cheese remain, about 1 minute. Slowly beat in egg mixture, and only 1 1/2 cups of the mashed bananas (I might add more next time) and beat until just incorporated, (about 30 seconds).

4- scrape batter into prepared pan. Bake until golden brown and toothpick comes out clean. (50 - 60 minutes). Rotate the pan halfway through!

5- Let the loaf cool in the pan for 10 min. and then turn onto rack and let cool 1 hour before serving. (VERY DIFFICULT!) The bread can be wrapped tightly with plastic wrap and stored at room temp. for 3 days.