No Oil Banana Bread

Adapted from "Online Cookbook", a random website.


3 c flour (can do a mix of whole wheat pastry and white flour)
3 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 c sugar
1/3 c brown sugar

Mix in large bowl.

4 eggs
4 ripe bananas
1 c applesauce

Mix with electric mixer until combined. Combine wet and dry ingredients until just mixed.

1 c chopped walnuts
1 c raisins
1 sliced up banana (chunks)
1/2 cup unsweetened coconut flakes

Mix in raisins, walnuts and banana. Pour into bundt pan sprayed with oil. Bake 45 - 50 min at 350 degrees. Done when knife inserted comes out clean.

For vegan version:
Omit eggs.
Increase baking soda to 2 tsp
Increase bananas to 5.
Add 2 TB ground flaxseed with water (flax eggs).
Add 1 TB apple cider vinegar to wet ingredients.

Chicken Tortilla Soup (Crockpot)

Adapted from "Crock Pt Slow Cooker Best Loved Recipes"

4 organic boneless skinless chicken breasts (Costco) - can put them in frozen
4 cans diced tomatoes, undrained
1 can hot green chilies (I don't add these to the crockpot, I put them on the table since only the boys like them)
2 onions, sliced
4 cloves garlic, minced
2 cups chicken or veggie broth
2 tsp cumin
Salt and pepper

Add to Crockpot and cook on low 5-6 hours. Can also cook on HIGH 3 hrs.

8 corn tortillas, sliced
2 tbsp chopped fresh cilantro
1 cup shredded Monterey Jack Cheese
1 avocado, diced and tossed with lime juice.

Can add the cilantro and tortillas to the crockpot just before serving, but I prefer to put them all on the table in little bowls for people to choose what they want. Also, the tortillas tend to get too soggy for leftovers if they are mixed in with everything.
You can also use a dollop of sour cream on each bowl.

I served this tonight with a simple salad with grape tomatoes and a few tbsps of frozen corn kernels. I made a dressing by mixing the juice of one lime with 1 tsp of white sugar and tossed. Refreshing! My camera ran out of batteries so no pics of this delicious meal.

Vegan Goulash

1 large onion
1/2 bag carrots, shredded
2 jars of Heinz Chili sauce
1 package soy crumble meat substitute

Saute onion and carrots until soft. Add crumble and sauce and let simmer 10-15 min. Serve over toasted English Muffins with choice of side veggie. Tonight we had broccoli and a salad with mandarin oranges, avocados and rice vinegar dressing.

CaribBEAN Sweet Potato Stew (Crockpot)

Modified From "Best-loved Slow cooker recipes"

3-4 sweet potatoes, peeled and cubed
1 large onion, chopped
2 cans black beans, drained
2 cups vegetable broth
1 tsp dried thyme
1/2 tsp salt
1/2 tsp cinnamon
2 tsps Caribbean jerk seasoning ( I didn't have this so I used some allspice and a little more cinnamon, a sprinkle of cayenne)
1/2 c toasted almond slivers

Combine in crockpot cook on LOW 5-6 hours. Serve over rice topped with toasted almonds (unless you burn them like I did! :()

Potato Broccoli Pea Quiche

3 baking potatoes, peeled and cubed
1 large onion, cut in small pieces
2 cups broccoli florets, cut in small pieces
1 cup frozen peas
6 eggs
1 c part skim ricotta cheese
2 c milk (fat free or 1%)
salt and pepper

Saute the potatoes, onion and broccoli in butter or oil until soft. (approx 10-12 min). Can also add a bit of water and cover with a lid for several minutes to steam them. Add the frozen peas and saute until frozen. Salt and pepper to taste. Grease two glass pie pans or quiche pans with spray oil or butter. Spread the mixture evenly between the two pans. Mix the eggs, milk and ricotta together and pour evenly over both pans. Bake at 375 about 40 min, until knife inserted in middle comes out clean and it is not visibly liquid. Serve with salad, applesauce or garlic bread. We ate ours tonight with leftover salad with apples, walnuts and raisins in a balsamic dressing.

Orzo Stuffed Peppers and Tomatoes (Vegan with Vegetarian Option)

I've decided to post our nightly dinners as a way to share recipes with friends. We eat alot of vegan/vegetarian optional meals. And I will quote sources where needed. Please post any of your recipes in the comment section! Easy to hard, variety is key!

Note: I'm an approximate cook. I add "enough" and "so it looks about right" but I've tried to be aware of actual estimates on quantity.


1 1/2 cups pitted Kalmata olives (Costco), cut in half
1 c julienned sundried tomatoes in olive oil, drained (Costco)
1 package Ronzoni or other brand of orzo pasta
4-5 leaves of fresh basil
3-4 red peppers
2-3 tomatoes (my mom doesn't eat red peppers so I substituted tomatoes for her)
Feta (vegetarian option)
Veggie bullion

Boil orzo according to package directions for al dente. Add 2 veggie bullion to the water for more flavor. Cut the tops off the red peppers and seed them. Make a cut on the bottom so they are flat and stand up straight (ok it they are open on the bottom). Drain the pasta and mix together in a bowl with olives, sundried tomatoes and basil. Core the tomatoes and add the pulp to the mixture (don't want to waste it!). Stuff the peppers and tomatoes and place in ungreased glass baking dish. Pour about a cm of vegetable broth into the bottom of the pan and cover with tin foil. Bake on 400 for about 45 min. I used separate glass pans for the red peppers and tomatoes and put the tomatoes in about 20 min behind the peppers since they take less time. Serve with garlic bread. Sprinkle with feta for vegetarian option.

Sleepytime