I freeze however many  bananas I have, just let them thaw until I can slice them into a big bowl add a glob of peanut butter for protein and turn on the mixer until it's smooth and then put it in individual serving 1/2 cup size cheap freezable containers so I have treats ready to grab. :-)

Hey! I have another recipe that's not your typical egg nog but it's a smoothie that's eggnog flavoured so it's completely guilt free (and awesome for post-workout because it's high in protein)

 http://completecarecoaching.com/blog/no-guilt-egg-nog-smoot hie/

Thanks for your recipe - I'll definitely be checking it out!

• 1 slice of bacon
• 1 bunch of mustard greens (~200g)
• Kosher salt
• 1 tbsp balsamic vinegar
• 1 oz feta cheese, cubed
• 2 pecans

Wash the greens and remove any thick stems. Give them a couple of good chops. I didn’t do this and I regretted it as the leaves do get slightly chewy and hard to cut once cooked.

Heat a non-stick skillet over medium-high heat and fry the bacon until nice and crisp. Remove and set aside on a paper towel to dry.

Add the cut mustard greens to the skillet tossing with the bacon fat. They will almost immediately begin to wilt. Sprinkle with a little kosher salt and a splash of vinegar.

Remove the greens once they wilt to your desired doneness. It won’t take long. — 2-3 minutes max.

Chop the cooked bacon.

Top the greens with feta cheese, pecans and bacon.

Voila! Warm Mustard Green Salad With Feta, Pecans and Bacon!

  Not Your Mama’s Green Bean Casserole

Yield: 8 servings

Serving Size: 1/8 of recipe

Gather

1 1/2 pounds fresh green beans, cleaned and cut into halves or thirds 2 tablespoons olive oil, divided 1/2 tablespoon butter 1 cup minced shallots 1/2 cup panko breadcrumbs 1 pound crimini mushrooms, thinly sliced 1/4 cup all purpose flour 1 1/2 cups low sodium chicken broth 1/3 cup half and half 1/2 teaspoon salt freshly ground pepper 1/2 teaspoon ground sage

Step by step

1. Preheat the oven to 350F.
2. Bring a large pot of water to a boil.
3. Throw the green beans in and cook for 4 minutes.
4. Drain and shock the beans in an ice water bath; set aside.
5. In a medium skillet, heat 1 tablespoon of the olive oil over medium high heat.
6. Add 1/2 cup of the shallots and cook, stirring often, for about 5 minutes. Allow the shallots to caramelize and brown, but don't burn them!
7. Remove the skillet from heat and add the butter, allowing it to melt.
8. Add the breadcrumbs to the shallots and stir to combine. Season to taste with salt and pepper and set aside.
9. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat.
10. Add the rest of the shallots and cook, stirring, for about two minutes.
11. Next, the mushrooms. Throw all of them into the skillet and cook for about five minutes more, stirring often, till the mushrooms are browned.
12. Sprinkle the flour over the mushrooms and stir to combine.
13. Continue stirring while the flour cooks into the mushrooms for about a minute.
14. Slowly pour in the broth, whisking as you go to get out any lumps and to pick up the delicious brown bits from the bottom of the pan.
15. Once the broth is incorporated, add the half and half and sage and stir to combine.
16. Allow the mixture to come to a boil, then reduce heat to medium and simmer till thickened, usually a few minutes.
17. Season to taste with salt and pepper.
18. Add the green beans into the mushroom mixture and fold together.
19. Pour the green beans and mushroom sauce into a baking dish.
20. Sprinkle the breadcrumb mixture over the top.
21. Slide the baking dish into the oven and bake uncovered for 25-30 minutes.
22. Pull that beauty out of the oven and allow to cool for a few minutes before serving.

Nutrition

Calories 129; Total Fat 5.5g; Saturated Fat 1.7g; Trans Fat 0.0g; Cholesterol 6mg; Sodium 466mg; Total Carbohydrates 16.0g; Dietary Fiber 2.0g; Sugars 2.6g; Protein 4.3g

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http://shrinkingkitchen.com/mamas-green-bean-casserole/

Copyright Sisterhood of the Shrinking Jeans LLC

Turkey Stroganoff: This Turkey Stroganoff recipe is sponsored by WLS Journey Community Forums at www.WLSJourney.org
The Journey ==> Sharing. Supporting. Smiling. Shaping Ourselves Into Healthier People. Join us online today. Ingredients Required...

• 1 tablespoon olive oil


• ¾ lb turkey cutlets, cut into thin strips (or use leftover Turkey)


• 2 large shallots, thinly sliced


• 1 box (10 oz) cremini mushrooms, sliced


• 1 cup baby carrots, sliced


• 1 clove garlic, finely chopped


• 1 teaspoon hot paprika


• ¼ teaspoon salt


• 1 cup reduced-sodium chicken broth (from 32-oz carton)


• 2 teaspoons tomato paste


• 2 teaspoons Worcestershire sauce


• 2 teaspoons cornstarch


• 1/3 cup fat-free sour cream

Cooking Instructions...

Preparation Time 15 min | Cooking Time 15 min:
4 servings | 200 Calories | 22g Protein | 13g Carbohydrates | 6g Fat

Even picky eaters will enjoy this version of a creamy classic.

• In large nonstick skillet, heat 2 teaspoons of the oil over high heat. Add turkey; cook and stir 3 to 4 minutes or until no longer pink and just cooked through. Remove to a plate. (Skip is using leftovers).


• Reduce heat to medium-high; add remaining 1 teaspoon oil and shallots to skillet. Cook and stir 1 minute or until shallots begin to soften. Add mushrooms and carrots. Cook and stir 4 minutes or until mushrooms soften. Stir in garlic, paprika and salt; cook and stir 1 minute longer. Remove skillet from heat.


• In small bowl, stir chicken broth, tomato paste, Worcestershire sauce and cornstarch until blended. Return skillet to medium heat; add broth mixture. Cook, stirring frequently, until the sauce thickens and boils. Simmer 2 minutes. Stir in turkey; cool 1 minute longer or until hot. Remove skillet from heat; stir in sour cream.

Recipe courtesy of WLS Journey Recipe Central
Copyright © 2013 • http://recipes.wlsjourney.org/