Archive for April 26th, 2011

April 26, 2011

Parmesan Green Beans

Parmesan Green Beans

 

 

Parmesan Green Beans are another great side to many meals, and a healthy choice too.  Try them with a portobella mushroom burger, a turkey burger or a grilled chicken breast.  You can use frozen or fresh beans.  I always like to keep some frozen, fresh beans in the freezer.  They are perfectly delicious either way. 

 

 

 

 

Parmesan Green Beans

Green beans, fresh or frozen (you don’t even have to thaw)

Garlic powder

Pepper

parmesan cheese

2 T. olive oil

Preheat oven to 400.  Spray a jelly roll pan with cooking spray and lay green beans in a single layer on pan.  (I usually make a pan full-they are great as leftovers too)  Sprinke green beans with garlic powder and lightly sprinkle with black pepper.  Drizzle with olive oil.  Bake for about 20 minutes then flip and continue baking for another 15 minutes.  Sprinkle beans with parmesan cheese then return to oven until crispy. 

 

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April 26, 2011

Banana Pudding

   Banana Pudding

Banana Pudding has a been a regular holiday dessert in our family forever.   I grew up loving it!  My Aunt Shirley makes it for most holidays and everyone looks forward to it.  This Easter, Brad and I did not get to celebrate with the family but rather had an Easter of our own.  I made “my version” of banana pudding.  I wanted a light, refreshing dessert that Brad and I could enjoy guilt free.  This banana pudding is low in sugar and fat but just as good, I promise.   

Banana Pudding

1 box vanilla wafers

2 large boxes sugar-free vanilla pudding (or 1 box sugar-free and 1 box regular)

6 cups skim milk

1 pint light cool whip

4 bananas

Make pudding according to package directions.  Layer bottom of 9×13 pan with vanilla wafers, enough to cover.  Slice 2 bananas and layer on top of vanilla wafers.  Add half of the pudding over bananas.  Repeat layers then top with light cool whip.  Sprinkle crushed vanilla wafers on top.  Keep refrigerated.

 

 

 

 

April 26, 2011

Salmon with Mango Salsa

Baked Salmon topped with Mango Salsa

 
 
This is such a fresh, healthy meal.  It’s perfect for the warmer weather.  We love salmon a variety of ways.  Salmon is full of omega-3’s which are so beneficial to our heart health while also giving your skin a glow.  This combination of the cold, fresh salsa with the fish is a refreshing treat.  I bake the salmon as follows, then just before serving, top it with the mango salsa. (check the recipe link for Mango Salsa)
 
 
Baked Salmon
2 salmon filets
garlic powder
garlic salt
paprika
olive oil
 
Preheat oven to 350.  Season salmon according to taste and place on greased baking pan.  Drizzle with olive oil.  Bake for about 20 minutes or desired doneness.  Transfer to serving plate and top with the mango salsa.