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Banana Chocolate Chip Muffins Make this "Cook Yourself Thin" recipe.

Serves 12 Calories per serving: 200 1 cup all-purpose flour 1 cup whole-wheat flour 1/2 cup rolled oats 2 teaspoon ground cinnamon 2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 ripe banana, mashed 1/4 cup chopped walnuts 1/2 cup light brown sugar 2 tablespoons vegetable oil 2 large eggs 1 1/4 cups reduced-fat buttermilk 1 teaspoon pure vanilla extract 2 tablespoons chocolate chips 1. Preheat the oven to 400 degrees. Line a 12-muffin tray with paper liners. Set aside. 2. In a standing mixer, combine the all-purpose flour, whole-wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, salt and mashed banana, and blend on low speed for 2 minutes. Add the walnuts, brown sugar, vegetable oil, eggs and reduced-fat buttermilk, and blend for 2 minutes on medium speed. Add the vanilla extract and mix until well combined. 3. Using an ice cream scoop, portion the batter evenly into the muffin tin, and top each muffin with 3 to 4 chocolate chips. Bake at 400 degrees for 15 minutes. Once muffins are baked through, remove them from the oven and let cool. Serve.

cheese. and gently drop the meatballs in the warm sauce. Cook pasta according to package directions. 2. crushed plum tomatoes and simmer for 10 minutes. Return tomato sauce to medium-low heat. Add meatballs and 2 tablespoons of torn fresh basil leaves. Let sit 10 minutes. egg. toss with marinara sauce and top with meatballs. onion. Serves 4 Calories per serving: 560 2 12-ounce to 14-ounce jars of your favorite marinara sauce 2 slices of your favorite sandwich bread 3/4 cup water 1/3 pound ground veal 1/3 pound ground pork 1/3 pound ground turkey 1/2 cup grated Parmesan cheese. and gently squeeze out excess liquid. Add all the ground meats. basil. or you'll end up with tough meatballs). and season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Remove marinara sauce from heat to prevent splattering. Roll the meat mixture in your hands to create meatballs slightly larger than a golf ball. finely minced 1/3 cup chopped parsley 2 tablespoons chopped basil 1 teaspoon oregano 1 teaspoon salt 1/4 teaspoon red pepper flakes 8 ounces whole-wheat spaghetti 1. covered. place bread in a medium bowl and pour water over. 4. maintaining a light touch to keep air in the meatballs (don't squish the meat too much. 5. salt and red pepper flakes to bowl with bread. bring to a simmer and cook. Cover to prevent splattering. Make your own marinara: Heat 1 tablespoon olive oil and saute 2 cloves minced garlic until lightly golden. discard water. Add 32 ounces of canned. wide pot over medium heat. about 30 minutes. oregano. peeled. parsley. 3. Heat marinara sauce in a large. Put bread in a large bowl. Remove crusts from bread. Gently toss to combine.Scrumptious Skinny Spaghetti & Meatballs Make this "Cook Yourself Thin" recipe. plus more for serving 1 large egg 1/2 small onion. Cook for 30 minutes Deliciosos espaguetis y albóndigas Ingredientes: 2 frascos de salsa de tomate (12 o 14 onzas) . until meatballs have cooked through.

free-range egg One handful of arugula and mustard cress 2 tablespoons finely grated Parmesan 1 tablespoon sunflower seeds For the dressing 2 tablespoons fat-free Greek yogurt 1/2 garlic clove 1 teaspoon Dijon mustard 1 teaspoon malt vinegar 1 tablespoon olive oil Salt and black pepper . picada finamente 1/3 taza de pejeril picado 2 cucharadas de albahaca picada 1 cucharadita de oregano 1 cucharadita de sal ¼ cucharadita de pimienta roja 8 oz de espaguetis de trigo integral Preparacion: 1. Serves 2 Calories per serving: 445 For the salad 8 ounces chicken breast. Chicken Caesar Salad Make this "Cook Yourself Thin" recipe.- 3 rebanadas de pan de su sándwich favorito ¾ taza de agua 1/3 de libra de carne molida 1/3 libra de carne molida de cerdo 1/3 libra de carne de pavo molida ½ taza de queso parmesano rallado. un poco mas para servir 1 huevo ½ cebolla pequeña. skinless Olive oil to brush onto the chicken and on the toast 4 thin (melba thin) slices baguette on the diagonal 1/2 medium garlic clove 2 heads baby romaine lettuce 1 large.

Toss once again. Remove the chicken from the oven and let it cool down enough to handle before slicing on the diagonal. Finally. 2. Toast the bread for about 10 minutes. wash the lettuce and spin dry. grind over some black pepper. . Empty the boiling water out of the pan and replace it with cold water. Plate up the salad. Add the shaved/grated Parmesan and arugula. On a hot grill pan. 4. prepare the baguette toasts. 3. Brush on a little olive oil. Rub with the garlic clove. Taste and season before setting aside. 9. Carefully drop the egg in boiling water and boil for 5 minutes exactly. and serve. 7. until crisp. cover your pan with foil and place into the hot oven on the higher shelf for 15 minutes. 11. 8. While the chicken is searing. making sure that the chicken is evenly distributed.1. Let the egg stand in the cold water while you finish the recipe. Toss for a couple of minutes to make sure that all the leaves are coated. Slice the baguette on the diagonal and place on a baking sheet. 5. 10. Preheat oven to 350 degrees. 12. sear the chicken breast for 4 to 5 minutes before flipping over and doing the same on the other side. Once you have strong grill marks over the chicken breast on both sides. To make the dressing. Tuck the crispy baguette toasts on the side of the salad and add half the soft-boiled egg. combine all the ingredients into a small mixing bowl and stir together with a whisk. Meanwhile. 6. Put the washed and dried salad leaves into a big bowl with the dressing. Brush the chicken with a little olive oil. scatter the sunflower seeds.

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