Banana Bread - 1 Point

Ingredients:

• 3 bananas, mashed
• 1 cup Splenda sugar substitute
• 1/2 cup natural applesauce
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Directions:

1. Preheat oven to 350 degrees.
2. In a mixer, mash bananas, add Splenda and mix.
3. Mix in rest of indgredients.
4. Pour ingredients into a bread pan sprayed with non-stick spray.
5. Bake for 50 to 60 minutes; cake tester should come out clean when done.
6. Remove from pan and cool on a wire rack.
7. *If using a dark coated pan, bake at 325 degrees and bake a little longer; cake tester to should come out clean when done.

Italian Sausage and Pepper Pasta - 7 Points+

Ingredients:

• 1/2 pound Italian sausage
• 2 tsp olive oil
• 2 peppers, cut into long thin strips
• 1 medium onion, thinly sliced
• 1/2 cup red wine
• 1 1/2 tbsp. garlic
• 28 oz canned crushed tomatoes, fire-roasted
• 1/2 tsp crushed red pepper
• pinch salt

Instructions:

1. Bring water to boil
2. Large non-stick skillet, cook sausage breaking it up. Remove to plate
3. Heat oil in skillet. Add peppers and onion; cook about 5 minutes
4. Add wine and garlic; cook until most liquid evaporates (1 minute)
5. Add tomatoes, crushed red pepper, salt, sausage
6. Bring to boil
7. Reduce heat to medium-low; cover and simmer
8. Add pasta to water; cook until done
9. Toss pasta with sauce
10. Serve: 1 1/3 cups

Low-Fat Chicken Enchiladas, 4 points

Ingredients:

For the sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup fat free chicken broth
• kosher salt and fresh pepper to taste

For the chicken:

• 1 tsp vegetable oil
• 8.5 oz (2 breast halves) cooked shredded chicken breast
• 1 cup diced onion
• 2 large clove garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce

• 8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)
• 1 cup shredded low fat Mexican cheese
• non-stick cooking spray
• 1/2 cup chopped scallions or cilantro for topping

Directions:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
Place on baking dish seam side down, top with sauce. Then top with cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas