Chocolate Chip Peanut Butter Banana Bread

Yield: 16 servings (serving size: 1 slice)

Original Recipe
Amount per serving

• Calories: 198 

• Fat: 7.4g

• Saturated fat: 2.3g

• Monounsaturated fat: 2.7g

• Polyunsaturated fat: 1.8g

• Protein: 4.7g

• Carbohydrate: 29.7g

• Fiber: 1.9g

• Cholesterol: 28mg

• Iron: 1.1mg

• Sodium: 200mg

• Calcium: 27mg

Total: 1 Hour, 33 Minutes

Note: Nutrition information in original recipe does not include chocolate chips which add an additional 70 calories to the entire recipe. Additional information for chocolate chips can be found here. Although I've included the entire recipe below, I chose not to add flaxseed or dry-roasted peanuts to my bread.

Chocolate Chip Peanut Butter Banana Bread

Adapted from Maureen Callahan, Cooking Light OCTOBER 2010

Ingredients

Bread:

1 1/2 cups mashed ripe banana

1/3 cup plain fat-free yogurt

1/3 cup creamy peanut butter

3 tablespoons butter, melted

2 large eggs

1/2 cup granulated sugar 

1/2 cup packed brown sugar

6.75 ounces all-purpose flour (about 1 1/2 cups)

1/4 cup ground flaxseed (I left this out)

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts (I left this out)
1 cup mini chocolate chips

Cooking spray

Optional

Glaze: 

1/3 cup powdered sugar

1 tablespoon 1% low-fat milk

1 tablespoon creamy peanut butter

Light Corn Fritter Casserole

From Cooking Light's Annual Recipes 2005, Corn Fritter Casserole is one of my favorite recipes ever! I spent less than twenty minutes prep time and my family devoured it in even less time. You'll want to try this one!

Yield: 9 Servings
Serving Size: about 2/3 cup

Calories: 247
Fat: 8.4g
Protein: 8.6g
Carb: 36.7g
Fiber: 1.9g
Chol: 31mg
Iron: 1.3mg
Sodium: 629mg
Calc: 72mg

Old Weight Watchers Points: 5 Points
WW PointsPlus: 7 Points

Light Corn Fritter Casserole
Adapted recipe from Cooking Light Annual Recipes (2005)
Ingredients:

• 3 tablespoons butter, softened
• 3 large egg whites, lightly beaten
• 1 (8-ounce) block fat-free cream cheese, softened
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped red bell pepper
• 1 (15 1/4-ounce) can whole-kernel corn, drained)
• 1 (14 3/4-ounce) can cream-style corn 
• 1 (8 1/2 ounce) package corn muffin mix (I used Jiffy)
• 1/4 teaspoon black pepper
• Cooking spray

Light Apple Cider-Brined Turkey with Savory Herb Dressing

Photo Courtesy of Dinner Series

Are you ready for another gloriously light & healthy Thanksgiving dinner? This recipe from Cooking Light will make this Thanksgiving the best ever.  Let's get cooking!

-Nutritional Information Includes Gravy-
Yield: 12 servings
Serving Size: 6 ounces turkey and 3 tablespoons gravy

Calories: 338
Fat: 11.3g
Protein: 51.3g
Carb: 4.5g
Fiber: 0.1g
Chol: 138 mg
Iron 3.3 mg
Sodium: 770 mg
Calc: 45 mg

Old Weight Watchers Points: 8 points per serving
Points Plus: 8 points per serving

Apple Cider-Brined Turkey
Recipe from Cooking Light Annual Recipes (2005)

Ingredients:

• 8 cups apple cider
• 2/3 cup kosher salt
• 2/3 cup sugar
• 1 tablespoon black peppercorns, coarsely crushed
• 8 (1/8-inch-thick) slices peeled fresh ginger
• 6 whole cloves
• 2 bay leaves
• 1 (12 lb) fresh or frozen turkey, thawed
• 2 oranges, quartered
• 6 cups ice

Remaining Ingredients:

• 4 garlic cloves
• 4 sage leaves
• 4 thyme sprigs
• 1 onion, quartered
• 1 (14 ounce) can fat-free, less sodium chicken broth
• 2 tablespoons unsalted butter, melted and divided
• 1 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon salt, divided
• Savory Herb Gravy (Recipe to follow)

Preparation:
1) Prepare Brine: Combine first 8 ingredients in a large saucepan and bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Let brine cool completely.