Banana Bread Redux

Happy 2011! Though I typically settle into a bit of a depression over holidays passing by (especially saying buh-bye to Christmas tunes!), this year I'm trying to get excited for other things in my life instead. Like shedding a few pounds after tossing the leftover cookies, getting back to a workout routine, and planning to see friends who we haven't seen since before Thanksgiving due to time inexplicably flying by.

On New Year's Eve, I spent the day at my parents house, breaking in my new camera by taking lots of photos of this little cutie.

 

Shaun and I opted to stay in with a Boardwalk Empire marathon. What can I say, we are obsessed! Is anyone else watching? The night was capped off with a little hors d'oeuvres spread in front of our Christmas tree.

 

On New Year's Day, we hopped the Path into the city for a little lunch and Rockefellar Center with Shaun's parents, aunt, uncle and cousin. No matter how many times I see the tree, it never gets old.

 

Meanwhile, in my time off from work last week, I worked on some new recipes. Last year, I tested out The Joy of Cooking Banana Bread Cockaigne and it quickly became one of my favorite quick bread recipes. But when I realized that I had a bowl full of these...

I thought I'd change it up and try out a healthier option. You know, part of that whole post-holiday cut the fat thing. Oh and please don't judge me for allowing a bunch of bananas to rot on my countertop. Thanks.

But look what came of those ugly things! I was so happy with how this bread turned out. Let's face it, by substituting applesauce for oil and honey for sugar, it's not necessarily a sure thing. But this bread was a moist, filling one that I'd surely make again!

Whole Wheat, Almost Sugar-Free Banana Bread
*Makes 1 loaf
1/3 C unsweetened applesauce
1/4 C honey
2 tbsp Splenda brown sugar blend
1 tsp vanilla extract
2 large eggs
3 bananas, very ripe and mashed
1 3/4 C whole wheat flour
1/2 tsp salt
1 tsp baking soda
1/4 C hot water
1/2 C chopped walnuts

Preheat oven to 325 degrees.

In a large bowl, beat the applesauce, honey and Splenda brown sugar blend.

Meanwhile, mash up the bananas.

 

Add the eggs to the applesauce mixture and mix well. Beat in the vanilla and mashed bananas. Stir in the flour and salt, mixing until just combined. Add the baking soda to hot water. Mix to let dissolve and then add to the bread batter. Lightly stir in the walnuts. Pour into a greased loaf pan.

 

Bake for 50-55 minutes.

Slice up and enjoy!

So there you have it. A simple way to change up your standard banana bread into a delish, healthy, guilt-free option! So what do you think?

And for the question of the day: How are you beating the post-holiday New Year blues? Or are you simply psyched to kick off 2011?

Jen's Chicken Saute with Escarole

Today's recipe comes from TAA reader and friend, Jen. Here's here note:

I've attached my recipe for Chicken Saute with Escarole. I love this recipe because, as you have said, any recipe that requires white wine as an ingredient is destined to be a star.  Also, I love the taste of the chicken and mushrooms combined with the bitterness of the escarole. Escarole does not appeal to everyone, but I'd be curious to see what you think. To me, it's a delicious balance and a real palate pleaser.  (Side note: It's a Weight Watchers recipe, so I love it even more!) - Jen C.

Chicken Saute with Escarole
*Adapted from Weight Watchers
3 tbsp all-purpose flour
1 tbsp grated Parmesan cheese
¼ tsp ground white pepper
Four 4-ounce skinless boneless chicken breasts
4 tsp olive oil
2 C sliced mushrooms
6 scallions, sliced
¼ C dry white wine
1 bunch escarole, cleaned and coarsely chopped

On a sheet of wax paper, combine flour, cheese and pepper.  Dredge the chicken in the flour mixture, coating both sides. In a large skillet, heat 2 teaspoons of the oil. Cook the chicken until golden and cooked through, 4-5 minutes on each side. Transfer to platter. In the skillet, heat the remaining 2 teaspoons of oil.  Sauté the mushrooms and scallions, stirring constantly, 2-3 minutes. Pour in the wine; cook until the liquid evaporates, 1-2 minutes. Add the escarole; cook until the escarole is tender, about 2 minutes. Once the escarole starts to cook, you should add some salt (to taste).  The first time I tried this recipe, it was very bland. The second time I made it, I added a little salt while the escarole was cooking, and it was MUCH better. Spoon over the chicken.

Some notes:
I made the dish for 4 people that LOVE to eat, so I had to double the recipe and actually use two pots.  If you're making this for only 2-3 people, one pot should be good. I also used Chardonnay, (not Chablis or Sauvignon blanc) simply because it was the only wine I had in the house, and I was too lazy to run to the store.  It still came out great!

So what do you think? Didn't Jen do an amazing job on this dish? I love that not only did she put her own spin on it to fit her needs, but that it incorporates some new, adventurous ingredients (I, for one, am completely unfamiliar with escarole). Take note of that deliciously crispy looking chicken on the bottom! And the fact that it's healthy is just the icing on the...er...cake. I cannot wait to try it!

PS - Do you have a recipe or restaurant review to share? Tell us about it (including photos!) and we'll feature it on The Avid Appetite!

Get the Skinny: Sandwich Thins & Deli Flats

Pepperidge Farms Deli Flat in my sweet little sandwich carrier a la third gradeAs I've mentioned in the past, it may seem like my life revolves around eating pastrami sandwiches, baking delicious treats, and seeking out one pizza joint after another, but in between all of those delicious eating sessions, I do try to keep eating to a minimum...otherwise, let's face it, I'd be a balloon. The number one place that I try to cut my caloric intake? My breakfast and lunch routine, especially on work days. By keeping the piehole stuffing to a minimum, not only does my tummy thank me but I feel energized and ready to get through the day. Also trying cut spending where I can, I try to bring my lunch to work at least 3 or 4 days a week. And I have to tell you, it really isn't easy to keep it even semi-exciting in the brown baggin' it department. Luckily, my office did recently implement a microwave after an employee uprising, giving me the opportunity to eat oatmeal, soup and leftovers to my heart's content. And I'm typically just not into the sandwich from home...I mean, really, is there anything more depressing? Not to mention the fact that we had two loaves of bread in our house, since Shaun eats the good stuff and I eat the cardboard variety. And that cardboard variety just isn't cutting it for me.

Enter the Sandwich Thin or Deli Flat. A round, thinned out bread that is a cross between roll and bread slice, these fantastic inventions are my new favorite way to do breakfast or lunch. Whether peanut butter and jelly (still a favorite), turkey and cheese, hummus and lettuce, or with a bit of soft Laughing Cow cheese, these rounds are upping the ante on lunchtime fare. Are they super filling? No. You better bring a snack. But they are a heck of a lot better than eating the low carb, 100 calories for 2 slices, mushy kind that I've deemed the only bread that won't steadily raise my weight.

Enter the two options that I've come across: Arnold Sandwich Thins and Pepperidge Farms Deli Flats. The winner? Arnold Sandwich Thins. While the Pepperidge Farms version seemed more substantial, taste-wise, Arnold took the proverbial cake. A now staple in my lunchtime repetoire, today I will be enjoying an old fashioned pb (natural peanut butter) and j (Polaner All Fruit blackberry jam) and rejoicing at my 100 calorie, 5 grams of fiber deli round.

So what do you think? Have you tried these out? Do you ever "brown bag it", so to speak? How do you keep your daily lunch feeling fresh?

Psst...for some healthy, yet delish recipes, check out the Eat Better Week series...