Tasty Tuesday: Easy Peasy Banana Bread

 I found this at this blog:

artsy fartsy mama

And it is DELISH!!

( I will be adding my own photos soon)

Ingredients:

Yellow Cake Mix

2 Eggs

3-4 Overripe Bananas ( you can get a whole bag at Ingles for $1.50)

1/2-1 cup chocolate chips, nuts, etc.

Smash bananas in a large bowl (I just mixed them in my KitchenAid), then add remaining ingredients and mix well. Batter will fill 2 small loaf pans (GREAT for gifts!!) or one large loaf pan. Make sure to spray pans well with nonstick cooking spray and a little bit of flour.

Bake at 350° for 35-40 minutes (bake longer if using larger loaf pan)

Tip: Freeze overripe bananas until you have enough to make a loaf of this banana bread!

I put them in a Ziploc bag - peel and all - and thaw when you're ready to use! They stay good for up to 3 months.

 

Tasty Summer Tuesday: Sausage Stuffed Zucchini Boats

I love Skinnytaste.com if you haven't checked this out.. you need to!!


Sausage Stuffed Zucchini Boats
Skinnytaste.com
Servings: 8 • Size: 1 boat • Old Points: 3 pts • Points+: 4 pts
Calories: 153 • Fat: 7 g • Protein: 12.8 g • Carb: 9 g • Fiber: 2 g • Sugar: 2 g
Sodium: 372 mg

Ingredients:

• 1 1/4 cups quick marinara sauce
• 4 (31 oz total) medium zucchini
• 1 tsp oil
• 1/2 small onion, finely diced
• 3 cloves garlic, crushed
• 1/2 cup diced red bell pepper
• 14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
• 1/2 cup part skim shredded mozzarella (Polly-O)
• 8 tsp grated Parmesan cheese

Directions:

Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up. 

In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Add chicken sausage and cook until browned, breaking up in smaller pieces with a wooden spoon until cooked through.

Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil andbake 35 minutes until cheese is melted and zucchini is cooked through.

Tasty Summer Tuesday: Garden Bounty Saute

This is a very cheap, yummy dish with farmer's market goodies!!

You'll Need:
1 Small Zucchinni
1 or 2 small summer Squash
4 oz of Mushrooms (Whatever kind you like)
1 Medium Vidalia Onion, Sliced thinly
2-3 Large tomatoes, Diced or 1 can diced tomatoes, with juice
2 tsp. Minced Garlic
1 1/2 tsp Italian Seasoning
1 T. Olive oil or butter
Garlic Salt & Pepper

  Cut the zucchini, summer squash into spears and then slice. Cut the mushrooms into quarters.
Melt butter (or heat oil) in a large skillet, add onion slices and saute until nearly translucent. Add Zucchini and summer squash and continue to saute over medium heat, stirring occasionally. After 4-5 minutes of sauteing, add diced tomatoes, italian seasoning and minced garlic. Continue to saute for 3-4 minutes. Add Mushrooms and saute for 2-3 more minutes or until mushrooms are fully heated through, but NOT mushy!

Sprinkle lightly with Garlic salt and fresh black pepper before serving.

Serve as is or over hot egg noodles (or Rice) or serve with a Baked Potato.



Leftover Ideas: This is also delicious in flour tortillas with a little bit of shredded mozzarella cheese for quick lunch.

Tasty Summer Tuesday: Blueberry Cobbler Dump Cake

Blueberry Cobbler Dump Cake

Ingredients

• 1 box yellow cake mix
• 2 cups blueberries ( or strawberries, I have done it with frozen too)
• 2 sticks of melted butter or margarine we used margarine
• 1 15 oz. can crushed pineapple use $.50/2 Dole Pineapple coupon

Directions

1. Preheat oven at 350 degrees.
2. Put blueberries and pineapple in 9×13 baking dish or casserole.
3. Shake cake mix over top, then drizzle with melted butter or margarine. (My littlest makes this one – I just put it all out for her to dump!)
4. You won’t need to mix the cake mix with anything, just drizzle well with margarine (I know that’s hard to imagine, but it really does work!)
5. Cook for 45 minutes or until brown on the top. Enjoy!