Banana Foster Crepes

I'm back...and back with a real sweet breakfast treat for you.....Banana Foster Crepes!

I've just discovered crepes in the past year or so....They're lighter than both pancakes and eggs and yet full of protein....(Yeah, right!)

Anyway....I'm betting your local IHOP or diner doesn't serve this....

INGREDIENTS:

Crepes:
1 ½ c milk
1 c flour
2 Tb sugar
1 Tb veg. oil
2 eggs
butter (for cooking)

 Filling:
1/2 C butter
1 C brown sugar
1/2 C heavy cream
3-4 bananas
1/2 tsp cinnamon
1/2 C chopped walnuts or pecans (optional)
Whipped cream (to top)
*can double the filling

DIRECTIONS:

In a bowl combine milk, flour eggs, oil, and sugar. Beat until well mixed. Heat a lightly greased skillet over medium heat, add a little butter and swirl around until melted. Remove from heat. Pour in approx. ¼ C of batter; lift and tilt skillet to spread batter. Return to heat and cook until it starts to bubble then flip it over and cook until lightly browned. Repeat with each crepe, adding more butter to the skillet each time.

 Melt the butter in a heavy skillet over med-high heat. Add the brown sugar, stir and cook for a few minutes. Pour in the cream and whisk to combine. Slice the bananas at an angle then add to the sauce and mix. Add the chopped nuts and cinnamon. Stir over med-high heat until boiling then continue to cook for an additional minute or two. Serve warm inside crepes, drizzle with a little of the caramel sauce and top with whipped cream.

(Special Thank You to the Food Network for the recipe...)

As usual...Chase this down with a cold refreshing glass of milk!

Ahhhhhhhhhhhhhhhhh!  Enjoy! and Eat well my friends!

PASTA WITH CHICKEN, ROASTED RED PEPPERS & FETA

It has been awhile since I posted on this blog and I know I had promised to post more...but in order to do that I have to find the best and most innovated recipes to share with you...

I think I have found one...Pasta with Chicken, Roasted Red Peppers and Feta..

INGREDIENTS:

•   2 cloves garlic, minced
• 1/4  cup olive oil, divided
• 1  jar  (12 oz.) roasted red peppers, drained, finely chopped
• 1  pkg.  (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast
• 8  oz. farfalle (bow-tie pasta), uncooked
• 1  pkg.  (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
• 1  Tbsp.  chopped fresh parsley (optional)

DIRECTIONS:

Cook  and stir garlic in 2 Tbsp. of the oil in skillet on medium heat 3 minutes. Add peppers, chicken breast strips and remaining 2 Tbsp. oil. Cook 2 minutes or until heated through.

Cook  pasta as directed on package; drain.

Toss  vegetable mixture with hot pasta and feta cheese. Sprinkle with parsley.

Sounds Easy enough Doesn't it?

Tastes even better!  Enjoy!

Eat Well My friends!

Slow Cooker Roast Beef

Twelve days into the month and I'm back with the latest recipe...Slow Cooker Roast Beef...

INGREDIENTS:

• 3 pounds beef chuck roast
• 1/3 cup soy sauce
• 1 (1 ounce) package dry onion soup mix
• 2 teaspoons freshly ground black pepper

DIRECTIONS:

• Pour the soy sauce and dry onion soup mix into the slow cooker. Mix well. Place chuck roast into slow cooker. Add water until the top 1/2 inch of the roast is not covered. Add the fresh ground pepper over the top.
• 2Cover and cook on low for 22 hours.

Now that's slowwwwwwwwwwww cookin...but it'll be good. Enjoy! and remember...Eat Well My friends!