Banana Pancakes

These are super yummy!

INGREDIENTS
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons apple sauce
2 ripe bananas, mashed
1/2 teaspoon vanilla extract

DIRECTIONS
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, apple sauce, vanilla extract and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Tip for smashing banana, place them on a ziplock back and sqush them, cut a hole in the corner of the bag and squeeze out.

Spicy Yogurt Chicken

Spicy Yogurt Chicken

4 extra large boneless skinless chicken breasts
2 c. plain lowfat yogurt
juice of 1/2 lemon
5 garlic cloves, minced or pressed
1 Tbsp size bulb of ginger, peeled and minced
1 Tbsp Penzey’s Turkish spice blend
1 tsp ground cumin
1 tsp paprika
1/4 tsp chipotle powder
1/4 tsp chili powder

Lebanese rice with toasted almonds for serving (recipe below)

-In extra large mixing bowl combine all ingredients but chicken and stir to combine.
-Pound chicken breasts into even thickness across (about 1 or more in thickness) and add to marinate.
-Toss to combine and coat well, cover bowl tightly and place in fridge 4 hours and up to overnight.
-Turn heat of grill on high and preheat for 15 minutes.
-Turn down to medium low and place chicken on grill, breast side down.
-Cook until starting to brown and grill marks appear, about 5-8 minutes and flip.
-Cook breast side up until starting to brown and grill marks appear, about 10-12 minutes.
-Flip again to create alternating grill marks on breast side, until done (no more pink inside) about 10 more minutes.
-Remove from grill, place on platter and tent with foil.
-Let rest 10 minutes and then slice and serve on bed of Lebanese rice with toasted almonds.

Lebanese Rice with Toasted Almonds

Lebanese Rice with Toasted Almonds

1 1/2 c. brown rice
4 c. chicken stock
1/2 c. slice almonds
1/2 tsp cumin
1 tsp extra virgin olive oil
garlic salt and pepper to taste

Cook brown rice in chicken stock according to directions, reserving extra stock
Meanwhile preheat oven to 375 and place sliced almonds on a heavy baking sheet
Place almonds in oven and bake until golden brown, about 8-10 minutes
Remove almonds from oven and set aside
When rice is done, place into large mixing bowl, toss with some reserved chicken stock, sliced almonds, cumin, olive oil, salt and pepper and serve.

Lean No-Loaf Meatloaf

900g Lean Ground Beef
1/2 cup corn flake crumbs
1/2 cup ketchup
1 Tbsp Worcestershire sauce
1 Egg white
fresh ground pepper to taske
1 tsp garlic powder

1/4 cup Ketchup
1/4 cup Brown sugar
1 Tbsp Worcestershire sauce
1/8 tsp cayenne pepper

Preheat overn to 375

Mix together beet, corn flake crumbs, ketchup, worcestershire sauce, egg white and spaices in a mixing bowl. Shape into a loag on a broiler pan

In the used bowl mix together ketchup, brown sugar, worcestershire sauce and cayenne. Spread over entire surface of formed beef with a spoor or spatula.

Bake in hot overn. Set time for 50 minutes.

Crisp-and-Creamy Baked Chicken

Prep Time:
10 min

Total Time:
35 min

Makes:
4

4 small boneless skinless chicken breasts (1 lb./500 g)

6 Tbsp. (1/2 of 1 pouch) SHAKE'N BAKE Extra Crispy Original Coating Mix

1-1/2 cups instant white rice, uncooked

2/3 cup (1/2 of 10 fl oz/284-mL can) condensed cream of celery soup

1/4 cup milk

1 cup KRAFT Mozza-Cheddar Shredded Cheese

PREHEAT oven to 400°F. Coat chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix.

BAKE 20 min. or until chicken is cooked through (170°F). Meanwhile, cook rice as directed on package.

BEAT soup and milk with wire whisk until well blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and sauce is bubbly. Serve with the rice.

Crispy Salsa Chicken

4 small boneless skinless chicken breasts (1 lb./500 g)
1 pouch SHAKE'N BAKE Extra Crispy Original Coating
Mix 1/2 cup salsa
1/2 cup KRAFT 4 CHEESE ITALIANO Shredded Cheese

PREHEAT oven to 400°F.
Coat chicken with coating mix as directed on package.
Place on ungreased baking sheet.

BAKE 20 min. or until chicken is cooked through (170°F).

TOP each chicken breast with 2 Tbsp. salsa.
Sprinkle evenly with cheese.
Bake an additional 5 min. or until cheese is melted.
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