Pesto Risotto

2 cans fat free chicken broth (about four cups)

2 TBSP butter

2 tablespoons dried minced onion
1 tsp minced onion

1½ c. Arborio rice

½ c. dry white wine

½ c. grated Italian Blend cheese

½ tsp. pepper
3/4 cup pesto

In a medium saucepan, bring the broth to a simmer. Keep hot over low heat.

In a large, heavy saucepan, melt two TBSP of the butter over medium heat.

Add onion and garlic. Saute about 1 minute.

Add the rice and stir to coat with butter; saute 2 minutes.

Add the wine and simmer until almost completely evaporated, about 3minutes.

Add ½ c. of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth ½ cup at a time. Stir constantly and allow each addition to absorb before adding the next, until rice is tender but still firm, about 20 minutes.

Remove from heat. Stir in pesto, cheese, and pepper.

Peanut Butter Banana Bread

6 tbsp butter, softened
1/2 cup Splenda sugar blend
2 eggs
1/2 cup apple sauce
3 ripe bananas
1 tbsp vanilla extract
3/4 cup chunky peanut butter
2 cups self rising flour

Preheat oven to 350. Spray a mini loaf pan with cooking spray.

Combine butter, sugar, eggs, and apple sauce until well mixed. Add in banana, vanilla, and peanut butter. Slowly add in flour.

Divide evenly in pan.

Bake 30 minutes or until a wooden toothpick inserted in the center comes out clean.

Pineapple Zucchini Bread

1 reduced sugar yellow cake mix
1 20 oz can reduced sugar crushed pineapple
1 medium-large zucchini, shredded
1/3 cup apple sauce
3 eggs
1 tbsp cinnamon

Preheat oven to 350. Spray a mini loaf pan or muffin pan with cooking spray.

Combine above ingredients.

Divide evenly in pan.

Bake 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Zucchini Almond Bread

1-1/2 cups Splenda Sugar Blend
3 eggs
1 cup apple sauce
3 cups grated zucchini
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
3/4 cup coconut
3/4 cup almond slivers

Preheat oven to 350. Spray a mini loaf pan or muffin pan with cooking spray.

Combine sugar, eggs, and apple sauce. Mix in zucchini. Slowly add in remaining ingredients.

Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean.