10
1
teaspoon pure vanilla extract
3
medium, very ripe bananas, mashed
¼
cup plain yogurt or sour cream, room temperature
1. Line the baking pan with aluminum foil.
2. Put the walnuts evenly on the prepared baking pan. Put into the lower
position of the Toaster Oven Broiler, set to 400°F on the Bake setting
and toast for about 3 minutes, or until fragrant and lightly browned.
Reserve. Reduce the oven temperature to 350°F.
3. Lightly coat a loaf pan with nonstick cooking spray. Reserve.
4. Put the flours, baking soda, salt, sugar, cinnamon, chocolate chips and
cooled, toasted walnuts into a small bowl. Stir to combine; reserve.
5. Put the butter, eggs, vanilla extract, bananas and yogurt/sour cream
into a large mixing bowl. Whisk together, or use a hand or stand mixer
with the beater/paddle attachments, until completely combined so that
there are no lumps. Add the dry ingredients and mix until just
combined. Pour batter into the prepared loaf pan.
6. Bake in the preheated oven, on lower positioning for about 45 to 50
minutes, or until a cake tester comes out clean.
Nutritional information per serving (based on 12 servings):
Calories 303 (45% from fat) • carb. 37g • pro. 6g • fat 16g
•
sat. fat 6g • chol. 51mg • sod. 227mg • calc. 27mg • fiber 3g
Eggplant & Tomato Bruschetta
A quick and impressive appetizer. These will go quickly, so be prepared
to make a second batch!
Makes 12 bruschetta
½
small to medium eggplant (about 6 ounces),
cut into ½ inch dice
1
garlic clove, finely chopped
3
tablespoons extra virgin olive oil, divided
¼
teaspoon kosher salt
Pinch freshly ground black pepper
½
cup grape tomatoes, quartered
1
tablespoon fresh basil, thinly sliced (chiffonade)
12
slices (½-inch thick) French bread
Shaved Parmesan, for garnish
1. Line the baking pan with aluminum foil.
2. Toss the eggplant and garlic with 2 tablespoons of olive oil, salt, and
pepper. Spread into a thin layer on the prepared baking pan. Put the
pan in the upper position in the Toaster Oven Broiler and set to 350°F
on the Bake setting. Bake until the eggplant is soft, about 10 minutes.
Add the tomatoes and basil and toss to combine. Reserve.
3. Brush one side of each slice of bread with the remaining olive oil. Insert
the rack in the upper position and place prepared bread on rack. Set to
broil on the Broil setting for about 2 to 3 minutes, or until lightly
toasted.
4. Arrange the toasted bread on a serving platter and divide the eggplant-
tomato mixture on top of each slice. Top with the shaved Parmesan.
Nutritional information per brushetta:
Calories 36 (85% from fat) • carb. 1g • pro. 0g • fat 4g
•
sat. fat 1g • chol. 0mg • sod. 55mg • calc. 2mg • fiber 1g
Quick Cheese Nachos
The great thing about this recipe is that you can make it as extravagant or
as simple as you want – add some guacamole or salsa, gourmet cheeses
or keep it as is for a casual appetizer. Either way, it is sure to keep the
family satisfied.
Makes six servings
50
tortilla chips (this is an estimate; you need enough to cover
