Sour Cream Banana Bread & a Healthy Substitute

This is the best banana bread recipe I've ever made.

My daughter Deb - aka The Queen Mommy - (& is also expecting our #8 grandchild any day!) gave it to me and I'll always be grateful.  This recipe is in my cookbook and I have gotten more good comments about it than just about anything else.

I love how you sprinkle cinnamon/sugar mixture on the bottom/side of the pans...it gives it a nice pizazz and flavor.  MMM!

The recipe can be divided in half if you don't want as many loaves.

I like having smaller ones to share too.

I keep my ripened bananas in the freezer - peel and all.  Just let them thaw before peeling.  I believe it adds more moisture and is much easier than mashing, then freezing them.

A friend's son is going to chef's school.  He said he thinks baking this kind of bread is the hardest thing in his training. When he tasted this bread, he thought it was the best he's ever had.

I thought that was a great compliment!!

(His mom saves her ripened bananas for me...in hopes to get more) *o*

I just open one end of a thawed banana and the rest slides right out!

I don't have a stand mixer...I prefer a hand mixer...and always place the bowl I'm using in the sink to mix things up. It's much easier to wash down the sink than trying to wipe down splatters from the wall and counter.

TA-DA!  End result!!....

Moist & delicious!

You can add nuts, craisins, or even chocolate chips to your liking.

Since I've been asked...Yes - It really does bake at 300 degrees and it really does use 1 TB. baking soda

SOUR CREAM BANANA BREAD

1/4 c. sugar + 1 tsp. cinnamon

3/4 c. butter

3 c. sugar (I successfully use 2-1/2)

3 eggs

6 very ripe bananas, mashed

1 (16 ozs) carton sour cream

2 tsp. vanilla extract

2 tsp. ground cinnamon

(I use part grated nutmeg)

1/2 tsp. salt

1 Tb. baking soda

4-1/2 c. all purpose flour

1 c. chopped nuts, optional

Preheat oven to 300. Grease 4 - 8" x 4" loaf pans.  In small bowl, blend 1/4 c. sugar with 1 tsp. cinnamon.  Dust pans lightly with mixture.  In large bowl, cream butter and sugar; mix in eggs, bananas, sour cream, vanilla and cinnamon.  Stir in salt, baking soda and flour.  Add nuts; pour into prepared pans.  Bake 1 hour until toothpick inserted in center comes out clean.

These loaves freeze well. Just be sure to wrap tightly before freezing. I think moisture is added after freezing, so I like to make my loaves up a few days ahead just so I can freeze them before serving.

If you want to make this even healthier, use part whole wheat flour (no more than half the required amount)...

And did you know you can also use ground flax seed meal as a healthy egg substitute? 

Use 1 TB. ground flax seed meal mixed with 3 TB. water for 1 egg. 

Substitute for no more than half of the eggs called for in any baked recipe. 

This adds Omega-3 fatty acids and lots of fiber, while eliminating cholesterol.  It's low in carbs and adds a nutty flavor.

Linked to Totally Tasty Tuesdays

Sweets for a Saturday

Ingredient Spotlight

Ingredient Spotlight - Sour Cream

Weekend Potluck  

Meal Plan Monday

100 and counting....

Just gotta share a HAPPY DANCE!!!

As of Monday - Valentine's Day even!  I have 100 fans (blow the horns!) who 'like' my Recipes & Recollections fan page at Facebook. 

What a charge!!!

THANK YOU!!!  THANK YOU!!!

HAPPY VALENTINE'S DAY!!!!!!

FROM MY HEART TO YOURS....

This is what perfect love is all about....

Black Forest Chocolate Cookies

I added this recipe to my cookbook - Recipes & Recollections from The Better Baker - before I ever made them because I was at a friend's home when her son was taking these cookies out of the oven. 

OH MY!  They melted in my mouth and had such a great flavor!

So...I decided to make them to give away for Valentine's Day.  (Especially since my monthly newspaper column this month talks a little bit about the health benefits of dark chocolate!)

(I found these adorable ziploc bags to 'present' the cookies in

at my local $$ store - I think they're so cute!)

The dough sets in the fridge for atleast 6 hrs...mine was there for days before I baked them.  It's nice to have it ready so when you find a spot of free time, you can start your oven and bake away.

Oh my - look at that smooooooooooth dark chocolate -

this was before adding it to the dough.

BLACK FOREST CHOCOLATE COOKIES

3/4 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
16 ozs dark chocolate (60-72% cacao), coarsely chopped (I used special dark choco chips)
10 Tb. butter, cut into 1-inch pieces
6 lg. eggs
1-1/4 c. white sugar
1 c. firmly packed light brown sugar
1 Tb. pure vanilla extract
1 c. semisweet chocolate chips
1 c. white chocolate chips
1 c. dried cherries

In medium bowl, place flour, baking powder, and salt; blend; set aside. In large metal bowl, combine dark chocolate and butter.  Set bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and mixture is smooth.  (I did this step in the microwave on medium power - check and stir often). Set aside to cool.

In large mixing bowl, beat eggs and sugars on high speed (using whisk attachment if you have one). Beat until mixture is pale and thick, about 5 minutes.  Add the cooled chocolate mixture and vanilla; beat just until combined.  Scrape down bowl and beat again for 10 seconds. Add flour mixture and mix on low until just combined; do not overmix. 

Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips and dried cherries.  The dough will look very loose, but will set up in the refrigerator. Cover; refrigerate for 6 hours or overnight.

Preheat oven to 375. Line two baking sheets with parchment paper.  Drop dough by rounded tablespoonsful onto prepared baking sheets, about 1" apart.  Bake 10 - 12 minutes, rotating pans halfway through the baking time, until tops are set and begin to show a few cracks.  Remove from oven and cool slightly before removing from pans. 

Cookies can be stored in airtight container for up to 3 days.  Yield: 2 - 3 dozen nice-sized cookies.

(I ended up with about 4 dozen?)  I also used 1 c. of flour so they wouldn't be so flat, so if you use the required amount of flour, your cookies will be flatter.
(That really only matters if you're a texture kind of person).

Please don't let the length of this recipe intimidate you.  They're not difficult at all and very delicious!  Especially warm....

I enjoyed a couple of these cookies while typing up this post...MMM! *-*

I wanted to add this picture to today's post too..I bought both the heart-shaped covered pretzels for $1. at my local Dollar General, and also a pack of 12 of these adorable <3-shaped bags for a $1. I filled them with goodies (including heart shaped pretzels!) to give to my family for Valentine's Day.

You don't have to be extravagant in your gift giving....

As author Gary Chapman tells us "People have always said it's the thought that counts...it's not the thought left in your head that counts, it's the gift that comes out of the thought in your head that counts!

Personally - I'd rather get a cheapie gift...filled with thought...than something expensive that has no thought put into it.

Enjoy a wonderful pre-Valentine's Day weekend showered in love & hugs! 

Strawberry Lemonade Cookies with pink lemonade frosting

When I saw this post by Tiffany at Eat at Home I knew I would have to try this simple recipe.  She created this recipe herself.  Kudos to her! Check out her pictures at the link.

I wanted to do lots of baking to give away for Valentine's Day and these sounded divine.

I wasn't disappointed!  I baked them when we were snowed in, several days before I was going to give them away, so I froze them, then thawed and frosted them. 

Just lovely and 'sunshine-y' don't you think?

STRAWBERRY LEMONADE COOKIES

1 (18 ozs) strawberry cake mix

1 stick butter, softened

2 eggs

1 tsp. vanilla extract

1 Tb. water

1/2 c. pink lemonade mix (dry)

Preheat oven to 350.  In large bowl, combine all ingredients and mix with mixer until blended. Drop by teaspoons onto baking stone or cookie sheet.  Bake 8 - 10 minutes.   (I used my medium Pampered Chef scoop and baked them a tad bit longer for a larger cookie)

Frosting:

1-1/2 c. powdered sugar

3 Tb. powdered pink lemonade mix

3 Tb. soft butter

1 - 3 Tb. milk

Stir powdered sugar and lemonade mix together in small bowl. Stir in the butter; add milk gradually, until frosting reaches spreading consistency.  Spread cooled cookies.  Decorate if desired.

I hope you'll try them too - they'd be delicious any time of the year. 

Linked to Weekend Potluck

      <3  <3  <3  <3  <3  <3  <3  <3  <3  <3  <3 

Now...check out this simple, yet adorable, Valentine gift idea at Cooking with Libby .  Betcha can't make just one! 

TOOO cute!

Valentine Pretzel Rod 'Pops'

What great fun I've had preparing these!  I think they are just so cute and a simple snack to give someone to let them know you care. Perfect treat for Valentine's Day!

The day after I sent an order to Current for the pretzel molds, I found them in the Wilton aisle at WalMart...at a much reduced price. Go figure!  So I bought them there too - it was a different pattern...now I have options.

One set of molds is a stack of flowers - the other has L-O-V-E and X-O-X-O's....too fun!

They also sell bags to fit the long pretzel too, and that just adds more special-ness to the whole thing.  Presentation is such an important aspect you know! Mine were purchased separately from the molds.

I probably should have placed more of the pretzel end into the candy as some of my rods went almost to the end of the bag, which made it a little tricky to wrap the twisty tie around them...so be aware of that if you decide to make these.

I used these candy discs, and also melted some vanilla chips for some too. (The packaged pretzel bags are at the top of the picture below)

Get yourself a bag of pretzel rods and you're ready to go...let the fun begin!

MMM huh?

(the flower is velvet)

And I think very cute! (I used a toothpick to fill in the L O V E and X O X O with contrasting color - not a very professional job, but I'm pleased with them).  They'd be nice for any holiday...always special to give of your time and the work of your hands away!

HAPPY VALENTINE'S WEEK!!

Valentine-y Monster Cookies

I am a huge Cookie Monster!

I have always loved cookies...I grew up on them...and love them cause you can grab 'n' go! My most cherished childhood memory is coming home to a kitchen full of fresh baked cookies...in the wintertime!

I will be sharing 3 lovely cookie recipes this week to help celebrate this special time of year!

My sis-in-love, Vicki, is well known as the Cookie-Making Queen in our family.
She makes chocolate chip cookies to die for, and I've always wanted to learn her tricks. My kids can't think of Aunt Vicki without thinking cookies... *-*

I bought some Valentine M & M's and decided to make monster cookies, so I called Vicki to make sure I had HER recipe and get her tips.

These cookies turned out nearly as perfect as hers. (Always something about eating something someone else makes that adds 'specialness' to them...ya know what I mean?)

Do these look yummy-licious or what?  My mouth is watering just thinking about them and gawking at this picture.

A batch makes about 5 - 6 dozen - depending on size.  And they are good-sized!

My mom always made oatmeal cookies with chocolate chips so I think I am just naturally partial to a cookie like this...add M & M's too, and I'm in heaven!

This is what Vicki suggest doing....

Add the flour first...then add 3 c. oatmeal, and continue adding until they're the right consistency.  Oftentimes, Vicki bakes a few first and then adds more oatmeal, so if they flatten out, she adds more oats.  Monster cookies are suppose to be fat (tee hee).

Don't bake them too long - let them cool a little bit on the pan after removing from oven, and they'll finish baking.

This is a picture of my dough...you don't want it too soft.

Vicki's Monster Cookies

1/2 c. margarine

1-1/2 c. white sugar

1-1/2 c. brown sugar

1 (18 ozs) jar peanut butter

4 eggs

1 tsp. vanilla extract

2-1/2 tsp. baking soda

1 c. flour

4 - 5 c. dry oats

1 - 12 ozs. bag choco chips (or less)

1 bag M & M's

Preheat oven to 350. In x-large bowl, mix margarine and sugars together until smooth.  Blend in peanut butter then eggs and vanilla.  Stir in baking soda and flour, add 4 c. oats, then gradually add more if needed. Bake 10 - 12 minutes.

Feel free to add coconut, craisins, nuts or whatever else.

This recipe has been linked to Mandy's Recipe Box Totally Tasty Tuesdays

Awesome Valentine Craft Ideas

Normally I manage to get 2 posts out a week, but this is a special week as I'm hoping to post every day. 

Valentine's Day is my very favorite holiday, and this is the first of a number of fun ideas I'm sharing this week for you to consider making for those special people in your life.

(I couldn't resist changing the background - I love stickers, and this is sorta like adding stickers to my blog. {wink} Wish I would have thought of changing in on Feb. 1, but it'll be nice change for a little while.)

Cindy at Skip to my Lou blows me away with all the darling crafty ideas she shares at her site!  She is brilliant and just loaded with a variety of creative sweetness. Maybe because she has a bachelor's degree in art & education???

There are many things of interest right there...recipes...links with printable decorations and homemade gift step-by-step instructions.

This link takes you to recipes

A sample of some of the deliciousness shared there...

homemade taffy

homemade 'magic shell' ice cream topping

white chocolate and peppermint coated popcorn

party sugar cookies

AND THAT'S JUST A 'TASTE'!!!

Be sure to check out her lovely display of homemade gift ideas -

simple and frugal.  She's 'da bomb' for sure!!

Whether you create best at a sewing machine, with a glue gun in hand, or at your kitchen counter...you are sure to find some adorable things you can make right here for....

teens

teachers

sick friends

kids

pet lovers

women

office,

etc. etc.

I appreciate that her site is so user-friendly and easy to get around in...

Handmade Gift Ideas (with simple step by step instructions)

fabric luggage tag for business card

simple appliqued towels for Valentine's Day

child's apron tutorial

sour cream look-alike containers

(for sharing candies)

DARLING!!

Have a fun time considering all the ways you can say I LOVE YOU! this week!

Simple (Garlic) Ranch Pretzels (Addictive!)

This is a super duper Super Bowl snack...and an ANYTIME snack too. 

These are a great seller at my farmer's market 'baked goods' stand through the summer. 

It's as easy as tossing the pretzels into a bag...drizzling with butter flavored
oil, then sprinkling with dry ranch dressing - VOILA!!
(& garlic powder if you choose to add)

These are very tasty...and addicting. And they only take a couple of minutes to make! NO Baking Involved!

I made several batches of these for my grandson's graduation open house recently and these were on every table - and a real hit! 

It's such a great recipe and soooo easy!  Once folks taste this delicious little snack, they'll ask for more...and the recipe too!

Your kids can make this one - it's really that easy! Three...yes 3!...simple ingredients.  My 10 yr. old granddaughter, Claira, made a batch when she spent a few days with us earlier this summer...

Did I mention they are addicting???? 

Even folks who don't care for pretzels have asked for the recipe. I've given these as gifts many times also. Wrap them up in a cute food bag and they'll love you forever.

I cleaned house for my friend Sandy, for many years - she keeps these in her home almost all the time, and she's the one I got the recipe from. 

(hover over photo to pin)

RANCH PRETZELS    

 2# mini pretzels

(Oftentimes I use 2 - 20 ozs bags...there's plenty of oil to cover them)

1 (12 ozs) bottle Orville Redenbacher butter-flavored oil

1 pkt. (1 oz) ranch dressing mix, dry

1 Tb. garlic powder, optional

Place pretzels in large 2 gal. ziploc bag (I use a 13 gallon garbage bag - unused of course) and pour oil over pretzels. (I place the bag in a pan to keep the oil from going through the bag onto the counter). Shake bag to cover pretzels evenly with oil - sprinkle dressing mix over and shake again until mixed well. If using, Sprinkle garlic powder over pretzels and "Stir" or shake bag about every 2 hours for several hours.  Let set overnight - keep in a sealed container. 

They keep well for several weeks stored in sealed container, so you can make them ahead. 

Linked to Weekend Potluck
    Meal Plan Monday

Simple Cinnamon Sugar Pretzels

Crockpot Cranberry Sauerkraut Meatballs

This would be a super dish to prepare for Super Bowl! *-*

It's one of those 'tricky' recipes that disguises a flavor...this one being sauerkraut.

It only takes a few simple ingredients and WA-LA!  You'll have a De-Lish dish and it's so easy!

I shared these with a friend recently and she raved and raved, and was amazed to think there was sauerkraut in this recipe. SURPRISE!

Another friend told me the sauerkraut put this meatball dish "OVER THE TOP!"

Still another told me she made them, her daughter loved them, and then was upset because she doesn't LIKE sauerkraut - ha!

CROCKPOT CRANBERRY SAUERKRAUT MEATBALLS

 1 (14 ozs) can whole-berry cranberry sauce

(jellied works fine too)

1 (14 ozs) can sauerkraut, rinsed and drained well

1 (12 ozs) bottle chili sauce

3/4 c. brown sugar

(You could substitute Splenda Brown Sugar if desired...

just remember you use half the amount)

1 ( 2 #) pkg. frozen fully cooked original meatballs, thawed

In 4 - qt. slow cooker, combine cranberry sauce, sauerkraut, chili sauce, and brown sugar. Stir in meatballs; cover and cook on low 4 - 5 hrs. or until heated through.

Yield: 5 - 1/2 dozen delicious meatballs!!

Linked to 

This Week's Cravings

              Eat at Home Ingredient Spotlight

Gooseberry Patch Roundup - Octoberfest

            Gooseberry Patch Roundup - 5 ingredients or less

         Ingredient Spotlight - Cranberries

Foodie Friends Friday

Keep Calm & Cook On: Crockpot Recipes

GBP: Happy New Year

Full Plate Thursday

Weekend Potluck

Whatcha Crockin' Wednesday

Meal Plan Monday

Leader Enterprise - Feb. 2011

Happy Valentine’s Day! It’s my favorite holiday. Some may say that Valentine’s Day is a gimmick for card companies, but I believe it’s a wonderful opportunity to let the special people in your life know you care. While most tend to think it’s just about romantic love, I think if you consider these ideas,they can help build any meaningful relationship.


Author Gary Chapman has written “The Five Love Languages” which has sold more than 1.5 million copies. These are a few of his thoughts about what he believes are the ways we communicate the depth of our affections to others.

1. “GIFTS: A gift is a physical symbol that the giver is thinking about you. A gift doesn’t have to be expensive. People have always said that it’s the thought that counts. But I remind couples it’s not the thought left in your head that counts; it’s the gift that came out of the thought in your head.

2. ACTS OF SERVICE: Do something. This love language is cooking meals, washing dishes, washing cars,taking out the trash. It’s doing anything that you know your spouse would like for you to do (for them). Learn to speak through acts of service.

3. WORDS OF AFFIRMATION: Another way to express love is to use words that affirm:”You look nice in that dress” “You look sharp in that shirt”.”I really appreciate what you did yesterday”.

4. QUALITY TIME: Quality time is not sitting in the same room watching tv. Take a walk or go out to eat, just the two of you,and talk. When you give quality time, you’re focusing on him or her. Maybe you are doing something that both of you like to do, but your focus is on being together, not on the activity itself.

5. PHYSICAL TOUCH: We’ve long known the power of physical touch:holding hands, embracing in an affirming way.



Once you discover which love language makes that special someone feel loved, then choose to learn to ‘speak’ that language.



Learning a second language is difficult. If you speak English, learning Spanish is difficult. If you speak Spanish,learning English is difficult-but you can do it.”



I can’t think of Valentine’s Day without thinking/dreaming about chocolate! Most of us think of enjoying chocolate as a guilty pleasure. If you haven’t heard that dark chocolate can be good for you, keep reading.



There is a great deal of scientific evidence that chocolate–particularly dark chocolate high in cocoa–is good for you. According to a new study ,small doses(1 ounce)of dark chocolate every day could decrease your risk of heart attack or stroke by 40%.



Now don’t think that means inhaling a few candy bars for the sake of your health. Beware of any chocolate bar that lists sugar as the first ingredient. Read labels-the darker chocolate with the higher cocoa concentration has the most benefits. People hoping to benefit from chocolate’s heart healthy effects should cut out other snacks and sweets. Eating too much chocolate will have negative effects that far outweigh the positive effects of cocoa.



I hope you’ll enjoy this fabulous new recipe with 5 simple ingredients.It’s good enough to serve company.

GERMAN CHOCOLATE BARS

1-18 ozs.box german chocolate cake mix
2/3 c.cold butter,cut into pieces
1 c.semisweet chocolate chips
1-15 ozs.tub prepared coconut-pecan frosting
1/4 c.milk

Preheat oven to 350.Grease 9”X13”baking dish. Place cake mix in medium bowl; cut butter in until crumbly(A pastry blender works nicely). Press 2-1/2 c. mixture into prepared dish. Bake 10 minutes;immediately sprinkle with chocolate chips. Drop frosting by tablespoonsful over chocolate chips. Stir milk into remaining crumb mixture; drop by teaspoonsful over top. Carefully spread with back of spoon to smooth. Bake 25-30 minutes until bubbly around edges and top is cracked. Cool on wire rack. Refrigerate 3 hours before cutting. Yield:4 dozen.

MINI BROWNIE TREATS

1-18 ozs. box fudge brownie mix (9” X 13” size)
48 striped chocolate kisses,unwrapped

Preheat oven to 350. Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups 2/3 full. Bake 18-21 minutes or until toothpick comes out clean. Cool 1 minute,then top each with a chocolate kiss. Cool for 10 minutes before removing from pan to wire racks to cool completely.Yield:4 dozen.

Be sure to take time to tell someone you love them. Our tomorrows are not guaranteed.

German Chocolate Bars

WELCOME FEBRUARY!!

Thought I'd share the page from the calendar my dear FL cousin Vanessa sent me a while back - it's sooo cute! I love what it says...

It's time to.....THINK CHOCOLATE!

I've been anxiously saving this recipe to share in February!

This would be great to serve for a Valentine's Day dinner.  For company even!

Only FIVE ingredients for this easy and totally delicious recipe!!

It's Ooey Gooey too - which I love.

GERMAN CHOCOLATE BARS

1 - 18 ozs. box german chocolate cake mix

2/3 c. cold butter

1 c. (6 ozs) semisweet chocolate chips

1 (15 ozs) can coconut-pecan frosting

1/4 c. milk

Preheat oven to 350. Place cake mix in bowl; cut in butter until crumbly. {I like using my pastry blender for this step). Press 2-1/2 c. into greased 9" x 13" x 2" baking dish. Bake for 10 minutes; immediately sprinkle with chocolate chips. Drop frosting by tablespoonsful over the chips.  Stir milk into the remaining crumb mixture; drop by teaspoonsful over top. (I smoothed the dough a bit with the back of a spoon first, but it isn't necessary). Bake 25 - 30 minutes longer or until bubbly around the edges and top is cracked.  Cool on wire rack.  Refrigerate for 4 hours before cutting. Yield: about 20

(Be careful not to overbake.  I took mine out of the oven after 25 minutes.)

The first time I made this, I cut it warm and we enjoyed it with ice cream.  It's rich and very yummy-licious!

FYI:  For those of you who have joined me because I 'do' healthy foods...please

stay with me.  With all my husbands health issues and dietary needs, and the fact

that I'm trying to drop a few pounds before a vacation in May, I will continue with healthy eating recipe ideas. 

BUT...I do believe a splurge is good for you now and again and this is one of those kinds of posts. 

So please hang with me and stay tuned for more healthy eating....

BON APPETIT!

This post has been linked to Sweets for a Saturday at Sweet as Sugar Cookies

 Mandy's Recipe Box , A Holiday Haven & Melt in Your Mouth Monday
Meal Plan Monday Ingredient Spotlight: Coconut

Mix it up Monday
Ingredient Spotlight - Chocolate
Weekend Potluck

Easy 6 Can (Very Lowfat) Chicken Tortilla Soup

Since this is the last day of January - and of National Soup Month - I thought I'd 'slip' this repost in...with different pictures.  I just made this again this weekend and don't ever get tired of it.

This quick and easy soup is listed in the 'lighter choices' in my cookbook under soups/salads.

Since I've been posting some sweet recipes, I thought I would share a  favorite low fat recipe.  Soup always makes for a delicious meal - especially in the fall...or in the winter.   We love this one and enjoy it often.   It's a quick meal for busy families.

It only takes a few ingredients and I always keep these on hand so when I get hungry for this quick and easy soup - I'm rarin' to go!

REFRIED BEAN SOUP

chopped celery and onion to taste

2 Tb. olive oil

1-15 oz. can refried beans

1-15 oz. can black beans, rinsed & drained

1 - 8 - oz. jar salsa or 10 oz. can of rotel tomatoes, drained

1 - 15 oz. can 99% fat free chicken broth

1 -15 oz. can whole kernel corn, undrained

1 - 10-oz. can chunk chicken

(or fresh cooked)

Sautee celery and onion in oil. The veggies add a nice crunch and add nutrition. I use as many low-sodium or lowfat ingredients as possible.

Stir in refried beans first, then

gradually add broth.

Add remaining ingredients; stir and heat.

(I drained the beans in this darling mini colander - a fun gift from a sister of my heart, Lois.

She's the one who gave me this recipe a few years ago.  It's one of the most repeated recipes in my kitchen.)

Or if you're in a hurry, just mix all six canned ingredients in a large saucepan in order given and heat through.

This tasty dish is low in fat - and has 49 grams of fiber - total - in this recipe!!

1 c. = Calories: 160; fat: 3 gr.;fiber:7 gr.

It is wonderful with a grilled sandwich,  quesadilla or tortilla chips.

Enjoy every slurp!

Linked to Tuesdays at the Table
          Recipe of the Week