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10
position of the Toaster Oven Broiler and set to 400°F on the Bake setting and
toast for about 3 minutes, or until fragrant and lightly browned. Reserve.
Reduce the oven temperature to 350°F.
3. Lightly coat a loaf pan with nonstick cooking spray. Reserve.
4. Put the flours, baking soda, salt, sugar, cinnamon, chocolate chips and
cooled, toasted walnuts into a small bowl. Stir to combine; reserve.
5. Put the butter, eggs, vanilla, bananas and yogurt/sour cream into a large
mixing bowl. Whisk together, or use a hand or stand mixer with the beater/
paddle attachments, until completely combined so that there are no lumps.
Add the dry ingredients and mix until just combined. Pour batter into the
prepared loaf pan.
6. Bake in the preheated oven for about 45 to 50 minutes, or until a cake tester
comes out clean.
Nutritional information per serving (based on 12 servings):
Calories 303 (45% from fat) • carb. 37g • pro. 6g • fat 16g •
sat. fat 6g • chol. 51mg • sod. 227mg • calc. 27mg • fiber 3g
Eggplant & Tomato Bruschetta
A quick and impressive appetizer. These will go quickly, so be prepared to make a
second batch!
Makes 12 bruschetta
½ small to medium eggplant (about 6 ounces), cut into ½ inch dice
1 garlic clove, finely chopped
3 tablespoons extra virgin olive oil, divided
¼ teaspoon kosher salt
Pinch freshly ground black pepper
½ cup grape tomatoes, quartered
1 tablespoon fresh basil, thinly sliced (chiffonade)
12 slices (½-inch thick) French bread
Shaved Parmesan, for garnish
1. Line the baking pan with aluminum foil.
2. Toss the eggplant and garlic with 2 tablespoons of olive oil, salt, and pepper.
Spread into a thin layer on the prepared baking pan. Put the pan in the upper
position in the Toaster Oven Broiler and set to 350°F on the Bake setting.
Bake until the eggplant is soft, about 10 minutes. Add the tomatoes and basil
and toss to combine. Reserve.
3. Brush one side of each slice of bread with the remaining olive oil. Insert the
rack in the upper position and place prepared bread on rack. Set to broil on
the Broil setting for about 2 to 3 minutes, or until lightly toasted.
4. Arrange the toasted bread on a serving platter and divide the eggplant-tomato
mixture on top of each slice. Top with the shaved Parmesan.
Nutritional information per brushetta:
Calories 36 (85% from fat) • carb. 1g • pro. 0g • fat 4g •
sat. fat 1g • chol. 0mg • sod. 55mg • calc. 2mg • fiber 1g
Quick Cheese Nachos
The great thing about this recipe is that you can make it as extravagant or as
simple as you want – add some guacamole or salsa, gourmet cheeses or keep it
as is for a casual appetizer. Either way,h it is sure to keep the family satisfied.
Makes six servings
50 tortilla chips (this is an estimate; you need enough to cover the
bottom of the baking tray, but can have more or less depending
on how many mouths you need to feed)
²∕
³
cup refried beans (about ½ can)
1 jalapeño pepper, thinly sliced
2 green onions, thinly sliced
2 scallions, thinly sliced (white and green parts)
½ cup sliced black olives (these can be purchased pre-sliced in a
can. Be sure to drain them first)
1 cup shredded Cheddar (about 3 to 4 ounces)
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