Tuesday, March 19, 2019

Turkey Bacon Ranch Cheese Burgers

Do you have favorite flavor combinations? Like jalapeno and cheddar, peanutbutter and jelly, chocolate and everything LOL. I do. I love turkey bacon ranch wraps, subs, and now burgers.
I thought about this one day, why do we make plain burgers and add a ton of stuff to the top? Why not incorporate those things that we love IN the burger.
I'll tell you why, you have to be careful because you can make the burger too wet which causes it to fall apart and create a huge mess and an even bigger mess if you add too much cheese "in" the meat mixture. How do I know? Well, let's just say I've done my fair share of cleaning up burnt on crusty cheese in the bottom of a what I thought was nonstick pan.
I apologize now for the photo. It really is not the best but I will not apologize for the flavor because it is on point. Delicious, moist, packed with flavor, not too dry and they didn't fall apart either. I did not have any buns I discovered after I was in the process of making the burgers so I decided to shape them in an oval and put them on some deli fresh Italian bread slices that I had. The bread is soft but also hearty and I knew it could stand up to a patty being served on it.

I have started using 93% lean ground turkey to cut down on fat and calories but I'll admit it is not as good as a big ol' thick juicy Angus beef burger off the grill. It's just not.

But I have created a few burgers lately that are delicious and satisfying, no they still aren't beef but they do fill a craving for a while. Yes I still eat the good ol' juicy beef burgers but only once in a while and I prepare for them by eating low points that entire day. You may ask why and it's because I refuse to go over points if at all possible. By doing so I have been consistent in losing weight by 1 pound or more each week.

Just a note about ground turkey, not all ground turkey is created equal. You may think that it is all fat free and lean, I found out it is not. A lot of brands are only 80-85% lean unless otherwise stated on the package. So that makes it higher in points/fat/calories.

1 lb 93% lean ground turkey 
1/3 cup diced bacon or real bacon pieces in the bag
1/2 package of dry ranch mix
1 egg beaten
1/3 cup Panko bread crumbs
1 TBSP parsley flakes
Mix all ingredients well in a bowl, shape into patties-whatever size, shape or thickness you desire. I made 6 patties from this mix.
Cook in a nonstick skillet sprayed with a few shots of oil or cook in oil if you're okay with the extra fat/calories/points. I'm cutting them wherever I can.
Once they were done I placed a extra thin slice of baby Swiss cheese.
Served with a salad.

Wednesday, March 13, 2019

National Breakfast Day! Combo Breakfast Casserole

Can there be a better day? National Breakfast Day? Well, yeah. Like chocolate day, donut day, fried chicken day...I'll stop. Dang I'm getting hungry. So not to get off track here. I have this great recipe. It uses up leftovers along with a few prepackaged items. No, it's not the healthy fabulous help you lose weight recipe but it is good, filling, comfort food, frugal and not totally horrible on points.
If you're wondering how I knew it was National Breakfast Day, well that's because I was doing research for an upcoming post and saw the date, and knew I had this gem sitting in my drafts, so I decided to go ahead and post it today instead of some random day because, well, it's NATIONAL BREAKFAST DAY!
I had leftovers in the fridge from a breakfast casserole. So instead of using 6-8 eggs, milk, cheese and whatever else, I just cut the casserole up into tiny 1/2 pieces and sprinkled them into this new casserole. BA BAM using leftovers and getting a new dish. Works for me, how about you?
If you're wondering why the cheese is so uneven, well that is because my husband is not a big cheese lover and our son is. So the half I figured JT would eat has more cheese, I'm the middle with a moderate amount and hubby is the other end with just a sprinkle.
Here you can see what I was referring to when I said I cut up the casserole and sprinkled it in. The previous casserole is the little yellow squares. Nice huh?

This is really simple and honestly could be done the night before, placed in the fridge and then just cooked the next morning. I rarely have fridge space so I do stuff on a as needed basis. I dream of having a BIG fridge with a bottom drawer for easier access. Some dream of yachts and weekend get aways, I dream of kitchen gadgets and appliances but don't tell my husband because he might stop buying jewelry and I can't have that. 😆

WRV976FDEM Whirlpool 36" 26 cu. ft. Double Drawer French Door Refrigerator with Dual Cooling System - Monochromatic Stainless Steel 


  • 5-Temperature Option Drawer with Thaw Setting
  • Produce Drawer
  • Small Items Bin
  • MicroEdge® Glo Shelves
  • Triple-Tier Freezer Storage
  • In-Door-Ice® Storage
  • Exterior Ice and Water with EveryDrop™ Water Filter
  • Measured Fill
  • Panoramic LED Lighting
  • Pizza Pocket
  • StoreRight™ System

    Approximate Dimensions (Inches)
    Height: 70 1/8
    Width: 36
    Depth: 35 3/4

  • Okay, sorry, that rabbit chasing gets out of hand sometimes and I have to rein it in but back to the recipe. Where was I? Oh yes, the two casseroles become one with just a few added items.

    Trying to cut down on fat, calories and of course WWFreestyle points (It may not look like it but it's not that bad) I am replacing turkey for beef or pork where I can. Now don't get confused. I'm still eating ham, bacon, pork chops and roast but not as much and I am subbing ground turkey in recipes where you really can't tell because of the other ingredients. My husband doesn't mind if he can't tell. Like chili, spaghetti and other things.

    In this casserole I used the precooked frozen turkey breakfast sausage crumbles. I had a coupon and wanted to give it a try plus I could control the amount used easier. If I cook an entire roll of sausage I'm going to use it, this way I could take out just the right amount.

    The casserole that I used as leftovers can be found HERE on my blog.
    I really like adding the diced up biscuits, that is a trick I found on several other recipes doing the same thing so I'm not sure who started doing it first.

    Here you can see how I cut up the biscuits.
    Combo Breakfast Casserole
    *leftovers from the ham, pepper, onion bake OR
    6-8 eggs beaten, a splash of milk, cooked diced onion, pepper and ham enough to make 2 cups total with the eggs
    *1 can el cheap o buttermilk biscuits, diced up
    *1 package of country white gravy mix, prepare according to package and set aside
    *shredded cheese, 1/3 cup or you can leave it out, totally up to you
    * 1/2 cup precooked frozen turkey sausage crumbles
    Spray your 13x9 casserole dish or rub it with a dab of oil to prevent sticking.
    Cut your biscuits up and your leftovers if using them.
    Prepare the gravy according to the package and set aside.
    Time to assemble. Biscuits in the bottom, crumbles on top, casserole on top or egg mix. IF using the egg mix, bake your biscuits for at least 15 minutes then assemble the rest.
    Bake the biscuits and sausage for 15 minutes at 350°F.
    Take it out and pour the gravy over the casserole, then return to the oven for another 10 minutes.
    Remove and sprinkle with cheese and bake another 5 minutes or until melted.
    Allow this to set up for a few once you remove it. Serve with some fruit, a cup of Joe and enjoy!

    Monday, March 11, 2019

    Fiesta Biscuit Bake and A Winter Thaw BWF

    Packing boxes, wrapping glass
    extra rolls of tape
    Stuff and shovel
    it all must go
    into the Uhaul truck

    Yep you guessed it, I'm moving again. Hey, it's only the 52nd time. No lie. I may have even missed a few times but here we go.

    Today I'm talking about...A Winter Thaw, why you ask, because today's post is a group post for Blog With Friends. We all decide on a theme, each interpret that theme to suit our blog and readership, then post on the same day at the same time. You'll find links and photos to the others at the end of my post.
    Ah yes, a winter's thaw, well I'm thawed out with all this packing and cleaning that is for sure. But another way to thaw out is this delicious, quick and easy meal. I've made it about 4 times and each time I changed just a few things. I swear it gets better and better.

    This dish should thaw you out or at least on the inside.

    Fiesta Biscuit Bake

    1.) 1 can of biscuits, the cheap ones with 10 in the can(Dice each one into 6 pieces)
    2.) 1 lb lean ground beef, cook and drain if needed
    3.) 1 can Bush's southwest style beans, drain
    4.) 1/2 onion diced
    5.) 3 mini sweet bell peppers diced
    6.) 1 cup white sweet corn kernels, drain if it is in a can
    Layer the 6 ingredients in order in a 13 x 9 inch baking dish, be sure to spray it first or it will be a sticky mess.
    Next add the cheese...
    1/2-1 cup shredded Mexican style cheese
    Once it comes out of the oven, top...
    1/2 cup grape tomatoes cut in half, these garnish the top
    You can also add avocado and sour cream if you'd like.
    Bake at 350 degrees for 20 minutes or until everything is bubbly. Your oven temp and time may vary depending.

    Saturday, March 9, 2019

    Ham Pepper and Onion Egg Bake

    Are you familiar with egg bakes or casseroles? I love them and we will eat them for breakfast on weekends or for dinner during the week.
    I wanted one last weekend and was out of sausage but did have some diced ham in the fridge so I  decided to use what I had and make one anyway. It is different than the norm but just as delicious if you ask me, not that you did but here it is.
    Later this month, on the 13th you'll see how I used the leftovers to create a whole new casserole.
    Since I did not have my usual "go to" items, I used what I had and this was the result. Delicious

    Ham Pepper Onion Egg Bake
    1/2 cup diced ham, chopped finer than from the package
    1 small onion finely diced
    6 small sweet mini bell salad peppers finely diced
    8 eggs beaten with a splash of water
    In a non stick skillet cook your onions and peppers until done/translucent adding the ham towards the end. Allow to cool off.
    Beat the eggs in a medium bowl.
    In a square baking dish, greased or sprayed first, add your veggies and ham then pour the eggs on top. Place in a preheated 350℉  oven and bake until done. Which for my oven, which is gas, it takes 23 minutes. You could add cheese to the top if you wanted but I chose not to today, saving on points and reducing my fat intake.

    My usual one and several other varieties can be found here:

    Thursday, March 7, 2019

    Loaded Chicken Bake

    In case you didn't know, I joined WW formerly Weight Watchers back in November. I immediately set about recreating some of my old recipes and searching for new things to try that would keep me on track and within my daily allotted points. Which by the way is 23.
    I found several great pages to follow on Instagram and began surfing their blogs as well. One of my favorites belongs to Star at www.theskinnyishdish.com because she has hearty filling comfort food recipes which with all the cold wet weather we've had were right up my alley.
    This recipe I did not alter the first time but did the second. I made adjustments to suit my taste and cut out a few points. 
    You can see the step by step photos of what I DID below.
    We enjoyed the recipe the first time but REALLY loved it the second time.
    I purchased a whole chicken from Aldi on sale and cooked it. After allowing it to cool off I then pulled off all the skin and fat, removed the bones and separated the dark and white meat. With the white meat I made chicken salad, after the meat sat in the fridge to get nice and cold, otherwise when you hit it with the food processor it becomes paste and no one wants that.
    With the dark meat i made the casserole. I know she used white meat, and I did too the second time, to cut points/calories, but it really needs both. You can purchase a rotisserie chicken and pull that off the bone to use if you'd rather due to convenience and time or even the precooked chicken you can purchase in the meat department at most stores. It is totally up to you.
    Start off by greasing/spraying no stick spray in a 13 x 9 baking dish. Take your can of biscuits, the cheap-o cans. You know like we had growing up IF your mom bought them. Being from the South my mother NEVER bought store can biscuits until maybe 10 years ago. Well after the time I was grown and gone. My can had 10, the Star said hers had 8. As you see above this is how I cut them up.
    I begin by placing them four wide and spaced out, then as you see below I start to fill in until I've used all the pieces. I cut each biscuit into 6 pieces. So that's 60 pieces.
    Below is after I created the filling and carefully spread it over the biscuit pieces. I thought it was runny and too much. This photo is from the first time I made it. Also WAY too many green onions and I didn't use as much as she called for. So the next time I cut it WAY down on the onions. I mean I like them but I swear I could still taste them the next day.
    It goes in the oven and as you can see from the top picture it is gorgeous and gooey. Let it sit for at least five minutes to allow it to set, otherwise it will be runny and you'll need to scoop it up with a spoon. Which my guys were fine with but doesn't allow for a pretty picture let me tell you that.

    Here are the ingredients...**EDIT**I edited the ingredients to suit our taste but Star requested that I remove my ingredients and direct you to her blog. Her link is above.

    I served mine with a big salad which we ate while the bake/casserole rested.

    I hope you enjoy it. Star did a great job, I just made a few adjustments. Show her some love on social media. 

    Thursday, February 28, 2019

    Souvlaki Chicken Tostadas and Salad

    February 28th...the last day of the month, the end of the second month of 2019. Does this seem unreal to anyone besides me? No? Okay, well, I have to say or repeat myself, which we do when we get *cough* older, time seems to be on fast forward. Unless that is a day that I am particularly looking forward to and then time crawls.

    I have been sick for 2 weeks, sinus stuff, allergies, ya know it's that time here in GA. I have a dear friend who had 257 inches of snow so far this season!! I would be bat crap crazy if it were me but she has dealt with this the last ten years. How? No clue! She gets out and goes to work in it, spends several hours a day shoveling, blowing and moving snow so she can get out. I'd pack up and leave but I'm off subject and chasing that rabbit again. If you know me, this is common. Lack of focus.

    Since I've been sick I have spent a lot of time surfing the web, Facebook, Instagram especially and my WW connect. WOW some of the recipes I have stumbled upon! YUMMY

    Today's recipe is one of them. I'll be honest. I was skeptical when I read the instructions and ingredients. I'm not a huge fan of Fage 0% Greek Non Fat Yogurt. It is bitter and icky BUT when you add it to other foods it is great. Sorry Fage! Using this brand and the 0% you drastically cut the fat, calories and eliminate the sugar that some other recipes will have. THAT works great with my #WWFreestyle #weightlossjourney and new life.

    Using leftovers the next day I took the chicken and used it in a big salad loaded with veggies. I honestly thing that was my favorite part. The chicken did not dry out and the flavors were a little more intense. Which I personally enjoyed. (See below recipe)
    Marinate chicken 8-24 hours

    Gallon zip top bag, place all ingredients
    3 large chicken breast, boneless skinless
    dice chicken into 1 inch pieces or smaller 
    1 cup NF Greek Yogurt, I used 0% Fage
    1 TBSP oregano
    1 TBSP parsley
    3 small cloves garlic minced
    juice from 2 lemons
    After the ingredients are in the bag, squish it around to cover it all and then place in the fridge.
    Cook in a non stick skillet with a dab of oil. The oil will be the only points in the dish.
    Saute until done. About 5-10 minutes
    Toast light white corn tortillas or purchase tostadas. You can also use pita bread, a lettuce leaf , low fat wrap, low fat naan bread or flour tortilla. You choose.
    Dice up tomatoes, red, orange, yellow mini bells, green onions, cucumber, shred lettuce and top with guacamole and or ranch if you like. The leftover chicken is perfect for topping a salad.

    Now the second time I prepared this I only used the chicken for my salads for a week. It was glorious! THANK YOU mybizzykitchen.com for this recipe.

    Thursday, February 21, 2019

    Mostly Vegetable Pasta Salad

    My oh my, half of February is gone already. Not sure why I'm surprised, but it sure seems that I blink and another month is ending and with this month being a few days shorter than others it will def. be gone before ya know it.

    So let me ask you a question. Who loves a good pasta salad? Show of hands...yes that's what I thought, most of us. Here's the thing, pasta is loaded with carbs which turn to sugar in your blood stream. Not a good thing, especially if you're like me and diabetes runs in the family.
    Does that mean I give up pasta? Well, I did for a year, but a little every now and again is okay. I was thinking about a great side dish that could double a great simple lunch.
    Pasta salad, but wanting to cut it a bit, I decided to bump up the veggie portion and cut down on the pasta portion. It was a win win and I still felt like I was having pasta, which I was, just not as much.

    1/2 cup pasta (prepare as the directions on the package, I used elbow because it's what I had)
    2 cups of diced veggies (your choice)
    I used sweet mini bell peppers, cucumber, green onions, celery, snow peapods, squash and carrots
    2 TBSP of Italian dressing
    Mix well and chill

    It's that simple and my hankering was cured. I know you may be thinking this sounds great for summer but I enjoy it all year. Just like any food. If it's summer and I want soup, I have soup. No rules people, enjoy what you eat.
    I have two versions of the Hodge Podge salad which is similar but different. Clear as mud I know. Sorry
    https://spatulasonparade.blogspot.com/2012/07/july-7-8-weekend-recipes.html (there are actually 4 recipes on this post, I was an over achiever back then)

    Friday, February 15, 2019

    Mexican Layered Bake and Feb 2019 FOTW

    Not sure how, but it's February already. Good gracious Jan. flew by with tons of rain, wind and frigid temperatures. I'm very thankful that we did not see temps like Chicago, Grand Rapids and other areas. I mean, -51℉ in Chicago with the wind chill one day!! THAT is just mind blowing. 
    Cold temperatures brings out the comfort food need in me and a bigger desire to use the oven.
    This is the Feb. edition of FOTW - Fly On The Wall. A monthly publication where we, several bloggers and myself, give you a peek into our lives. The links for the other participants can be found at the end of this post. Thanks for stopping by!

    Mexican Layered Bake
    I used some leftovers and fresh items in this recipe.
    In my small baking dish, mini casserole I guess you could say, it is approximately a 7x5 pan.
    I layered three taco size white corn tortillas (OH spray the pan with no stick spray first)
    Then I put down leftover chicken mixed with salsa verde and fat free refried beans. A sprinkle of cheese, a Mexican blend shred. Green chilies next.
    Three more tortillas
    Meat mixture - ground beef with my taco seasoning, diced mini bells and onions, cheese
    Three more toritllas
    Meat mixture, top with cheese, sprinkle with mini bells diced and green onions
    Bake at 450℉ until heated through and cheese has melted.

    My wonderful hubby bought me a new desk back in October. Part of the reason was because I wanted a secretary and this one was on sale. Then also it would keep the cat off my desk and papers. LOL see below, that's how well that worked! NOT
    I stopped at a local smoke shop, at the request of my hubby. When I looked at my receipt...I thought REALLY? Did this kid make this name up or is that REALLY his name...I don't know. He was a nice polite kid, not alot of those around these days.
     The next day I stop at CVS for some vitamins. I parked, looked up and saw the sign. I looked at my son and said "seriously? What is it with the names the last few days" We have "Jesus God" which he is but wow....do people think when they name kids or is this their idea of humor? NOT trying to offend anyone. I think I'm getting old. I miss the normal old fashioned names. You know, George, Bill, Ted, Frank, Michael...
     We were getting ready to leave for the lake and I was watching hub tie the kayak to the top of his Jeep. I have only been in it once. I said, HEY do you know you have Jeep symbols all over? He said no. Then I saw it!! BIG FOOT on the back window!
     This precious little girl, she was starving. I wish I had room in my apartment but my kitties would NOT tolerate another. This baby was left my tenants in the building next to us. I could smack them! Makes me mad!! I am feeding her and trying to find her a home. She is very loving.
    Buzz around, see what you think, then click on these links for a peek into some other homes:
    Baking In A Tornado                  https://www.BakingInATornado.com
    Never Ever Give Up Hope            https://batteredhope.blogspot.com
    Menopausal Mother                     https://www.menopausalmom.com/
    Spatulas on Parade                   https://spatulasonparade.blogspot.com
    Follow me home                           https://followmehome.shellybean.com
    The Bergham Chronicles          https://berghamchronicles.blogspot.com/ 

    Monday, February 11, 2019

    Pepperoni Parmesan Crusted Chicken

    Happy Monday everybody! How's your weather? Our's is nuts, absolutely nuts. I've seen several memes floating around saying someone p****d off Elsa or that Mother Nature is going through the change, weather is bi-polar and so on. All I know is, I never know what to wear.
    What you can count on is this great recipe. Man this was so easy and delicious. Everyone loved it.

    Pepperoni Parmesan Crusted Chicken
    3 large chicken breast (so big I cut them in half width/depth so I had 6 thinner breast to deal with, this helped with cooking time)
    1/2 package of turkey pepperoni (about 3-4 oz and the turkey cuts down on fat and points because y'all know I'm doing WW)
    freshly grated Parmesan cheese 1/2 cup
    3/4 cup of Italian seasoned bread crumbs
    1 egg beaten with a little water in a bowl

    The bread crumbs, pepperoni and cheese were put into the food processor and blitzed up into a fine crumb. I poured that into a shallow plate. Take the chicken breast and dip it in the egg then into the crumb mix. Place on a nonstick baking sheet or parchment paper lined pan. Bake at 400 degrees until done, about 18 minutes depending on the thickness of the chicken and your oven. I kept an eye on mine and used the meat thermometer. Raw chicken is NOT something you need to be eating.


    Thursday, February 7, 2019

    Cinnamon Sugar Donuts

    Happy Happy joy joy, that's how I felt when I realized that if I make my own donuts and bake them that I could still enjoy a sweet treat AND stay within my FS points.
    If you just joined me, you are scratching your head and going huh? Let me explain.
    Last year I had some serious health issues happen and in November I joined #WW formerly known as Weight Watchers. The new Freestyle plan is awesome, there are no restrictions. You can eat ANYTHING BUT you get a limited amount of points each day. So is it worth it to have that blueberry muffin and coffee at the store for 25 points, when my daily allowance is 23 or do I have the coffee and eat TWO of these donuts I baked for 3 points?
    HELLO no brainer, I'm eating these donuts.
    Baked not fried. I even went out and purchased two donut baking pans. Which I am thoroughly enjoying. Another recipe will soon be up! Yep, more donuts. heehee
    You'll notice is says "sugar" that's because I can not eat Stevia or any artificial sweeteners. I can use Tagatose and Monk fruit, which I do. But sugar in moderation is better than some chemical loaded fake stuff. My opinion. Use what you want.
    Cinnamon Sugar Donuts
    3/4 flour (I used Pillsbury self rising)
    2 tsp brown sugar (or a substitute if you need)
    1 tsp baking powder
    1 large egg WHITE only or use 2-3 TBSP of egg whites out of a carton
    1 tsp Vanilla syrup NuNaturals
    1/3 cup milk (use whatever type you prefer skin, 2 %, almond milk etc...)
    1 TBSP water (because the batter was too thick)
    For the swirl - 1 tsp tagatose (or sugar/sweetener) and 1 tsp cinnamon. Half will go in the batter and half will get sprinkled on top.
    1/4 cup powdered sugar or substitute and 1 TBSP milk for the glaze

    Mix the first 7 ingredients in a bowl. Spray your donut pan with a non stick spray, fill the pans 3/4 full. Sprinkle half the swirl on top and "swirl" with a toothpick. Sprinkle the other half on top.
    Allow to sit for a few minutes, the batter will puff up a tad. This will help achieve a lighter texture. They will be cake like but not super dense and heavy.
    Bake for 14 minutes at 350 ℉. Pop them out to cool for a few minutes and drizzle with the glaze.

    Monday, February 4, 2019

    Sugar Free Banana Bread French Toast - Snuggly and Warm BWF

    Hey howdy hey and welcome to the second edition for 2019 of BWF or Blog With Friends. Each month we choose a topic/theme and each blogger then sets about interrupting that theme however best suits them, their blog and readership. Of course I create recipes but there are crafts, DIY projects, writing, list, helpful hints/tips and a variety of other things. Be sure after checking out my post that you browse the others at the bottom, you'll find a picture of what they created and a link to their page.
    Thank you for stopping by!!

    This month, February, we decided to go with "Snuggly and Warm" as you can guess a lot of us are eye ball deep in cold weather. We are snuggling down, baking, drinking lots of coffee and hibernating inside until the spring thaw. Snuggly and warm made me think of comfort food.
    With the thought of comfort food, I wanted to enjoy it but not all the points (WW) or a butt load of fat/calories/sugar.
    This is what happened....

    I saw a delicious banana bread online, that is far too many points. I searched around and found one lower.
    Then I thought about french toast. Do you see where this is going?

    Check out the Sugar Free Banana Bread that I made on Friday, Saturday it was better but on Sunday I used it for french toast and MAN OH MAN that's the ticket!

    For the banana bread, I changed a few things, but I found it at The Pound Dropper. She is one of many #ww ladies that I follow and am so very thankful that I found on Instagram. Here is her original recipe: HERE Skinny Banana Bread is what she calls it. I call it fantastic.Thank you Linds!

    Here is my recipe or adaptation of her's.

    Sugar Free Banana Bread
    3 bananas
    1 TBSP vanilla (I used NuNaturals vanilla syrup, get it HERE)
    1 egg
    2 TBSP brown sugar substitute (or regular brown sugar if you don't have the other or aren't worried about 2 tablespoons of sugar)
    3 TBSP sugar substitute (I used baking Tagatose from NuNaturals HERE) She uses Stevia but that is a no no from my kidney dr
    1 TBSP Oat Fiber (another NuNaturals product HERE)
    1 tsp each of baking soda and baking powder (I use the aluminum free)
    1 1/4 cup self rising flour (I used Pillsbury because it what I had)
    3 TBSP unsweetened applesauce (you can use melted butter or oil if you prefer)
    **I did not receive payment for my endorsement of NuNaturals, I have been using their products for around 6 years and I think the quality, price and taste are wonderful. 
    1. Preheat oven to 350 degrees and spray a bread/loaf pan with baking spray or rub the pan down with butter. Depends on if you are wanting to lower the fat even more.
    2. In a medium bowl add bananas and I use a mixer to beat the bananas smooth, I don't enjoy mushy banana chunks in my bread.
    3. Next add in the egg, vanilla, brown sugar and  sugar substitute . Stir well.
    4. In a separate bowl combine all the dry ingredients.
    5. Add dry ingredients into the wet slowly as you stir until barely combined.
    6. DO NOT OVER MIX. Very important.
    7. Pour into pan and bake for 45 minutes or until a toothpick comes out clean.
    Allow to cool, slice into 16 slices, yes they are thin but it gives you more servings, less calories and less #wwfreestyle points. But if you don't care about that, slice it however you want. The slices were perfect thickness for the French toast.
    Let this bread sit. Overnight and the taste and texture are SOOO much better. The first day it was okay but the second day it was perfect and the third day even better.
    To make the French Toast I beat 1 egg with a dash of milk and cinnamon. Pan fried the bread in a non stick skillet and used Sugar Free syrup on top, served it with fresh fruit and everyone was happy.

    Jules from The Bergham Chronicles : Spreading Warmth in Your Community
     Lydia at Cluttered Genius - DIY Memory Pillow
     Melissa at Melissa Robinson - Heart Happy Handmade Fun