1 1/4 cups sugar
1/2 cup mashed banana
1/2 cup milk
1/3 cup buttermilk
1 tablespoon egg substitute
1 teaspoon oil
1 teaspoon vanilla
1/2 teaspoon banana flavoring
1/4 teaspoon lemon extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
Preheat oven to 350 degrees. Combine sugar, banana, milk, buttermilk, egg substitute, oil, vanilla, banana flavoring and lemon extract in a large bowl. Mix well with electric mixer on high speed. In a medium bowl combine flour, baking soda, baking powder, and salt. Mix the dry ingredients into the wet ingredient with the electric mixer. Pour batter into muffin cups in a muffin pan until each cup is about 2/3 full. Bake for 25 to 30 minutes or until muffins turn light
brown on top. Makes 12 muffins.
Tidbits: Like the real thing, these muffin clones can be frozen
and then defrosted about 30 minutes before serving.

EGGPLANT TOMATO BAKE

1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced
1/4 cup grated fat-free Parmesan cheese

1 Preheat oven to 400 degrees F (200 degrees C).
2 Spray a cookie sheet with non-stick oil spray. Arrange
eggplant rounds on the cookie sheet and sprinkle
Parmesan over the eggplant. Layer one slice of tomato
on top of each eggplant round. Sprinkle with Parmesan cheese.
3 Bake for 10 to 15 minutes

Serving Size 1/3 of a recipe
Servings Per Recipe 3
Amount Per Serving
Calories 74
Calories from Fat 0
Total Fat - 0
Saturated Fat - 0
Cholesterol 2mg
Sodium 136mg
Potassium 516mg
Total Carbohydrates 14g
Dietary Fiber 5g
Protein 5g
Sugar 2g

CHICKEN & BROCCOLI PASTA

3 tablespoons olive oil
1 pound boneless chicken breast, cut into 1 inch pieces
1 tablespoon chopped onion
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
2 cups fresh broccoli florets
salt and pepper to taste
1 pinch dried oregano
1 pound pasta
1/4 cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese
Directions 1 In a large skillet over medium heat, warm oil and add chicken;
cook until slightly brown. Add onion and garlic to cook for
about 5 minutes or until garlic is golden and onions are translucent.
2 Add tomatoes, broccoli, salt and pepper and oregano;
stir well and bring to a boil. Cover and turn down heat to simmer
for about 10 minutes.
3 Meanwhile, bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente;
drain and add back into pot. Pour chicken sauce into pot
and mix well.
4 Add basil and toss well; top with Parmesan cheese. Serve.

Serving Size 1/4 of a recipe
Servings Per Recipe 4
Amount Per Serving
Calories 557
Calories from Fat 144
Total Fat 16g
Saturated Fat 3g
Cholesterol 108mg
Sodium 674mg
Potassium 445mg
Total Carbohydrates 79g
Dietary Fiber 4g
Protein 23g
Sugar 5g

CREAM OF BROCCOLI SOUP

2-1/2 cups fresh chopped broccoli, steamed and divided
1 clove garlic, minced
1-1/4 cups chicken broth
2 tablespoons margarine
1/4 cup all-purpose flour
3 cups skim milk
salt and pepper to taste

1 In a food processor combine 1 cup broccoli, garlic and
1/4 cup chicken broth and puree.
2 In a large saucepan over medium heat, melt the butter
or margarine. Add the flour and stir until mixture
thickens and starts to brown.
3 Slowly add remaining 1 cup chicken broth and milk,
stirring often. Allow mixture to thicken, about 5 minutes.
Then add the puree mixture and the remaining 1 1/2 cups
broccoli. Heat through and allow to thicken for about 5 minutes.
Add salt, pepper and spices to taste.

Serving Size 1/8 of a recipe
Servings Per Recipe 8
Amount Per Serving
Calories 84
Calories from Fat 29
Total Fat 3g
Saturated Fat 1g
Cholesterol 2mg
Sodium 207mg
Potassium 281mg
Total Carbohydrates 9g
Dietary Fiber 1g
Protein 5g