Banana split nachos

Serves:5

(Inspired by: banana pudding, bananas split)

1/4 tsp. Ground cinnamon
1/4 c. + 1 Tbsp. Granulated sugar
1 1/2 Tbsp. Cocoa powder
10 (6-in) gf corn tortillas
1/4 c. + 1 Tbsp. Melted butter

Directions:

1. Preheat oven to 350. Blend together cinnamon, sugar, cocoa into a small bowl; set aside.

2. Brush the tortilla with melted butter on both sides. Sprinkle the tortillas with cinnamon, sugar, cocoa powder, then cut each tortilla into wedges.
Place tortillas wedges onto baking sheets in a single layer.

3. Bake the tortillas in the oven until the edges are lightly browned, 10-12 minutes.

Banana pudding


3/8 (14 oz.) Can sweetened condensed milk
1/2 c. + 2 Tbsp. Cold water
3/8 (3.4 oz.) Pkg instant vanilla pudding mix
1 1/4 bananas, sliced
3 Tbsp. + 1 tsp. Lemon juice
Chopped peanuts
Chocolate syrup
Whipped cream

Directions:

1. In a medium sized bowl, combine together condensed milk and water. Beat in pudding mix until smooth.
Refrigerate for 5 minutes.

2. Dip sliced bananas into lemon juice.

3. Spoon 1 c. Pudding mixture onto nachos, Top with bananas, chopped peanuts, chocolate syrup, whipped cream.

BON APPETITE!!!

pineapple upside down cookies

(Inspired by: pineapple upside down cake)

Serves: 30

2 c. All purpose flour
1/2 tsp. Himalayan salt
1 c. Granulated sugar
1 1/2 stick butter, softened
1 egg
2 tsp. Vanilla extract
1 c. Chopped pineapples
4 maraschino cherries

Directions:

1. Cream together butter and sugar, in a large bowl.
Add egg and vanilla extract sift flour and salt into the bowl.

2. Refrigerate for at least an hour.

3. Combine 1/4 c. Sugar and pineapple, in a saucepan.
Cook for about 12 minutes on low, til pineapples is translucent and mixture is thick add cherries and cool.

4. On a prepared cookie sheet, place a Tablespoon sized balls, then squish them placing pineapple syrup in the indent.

5. Bake for 20 to 25 minutes, or until golden brown.

Hot out of the oven.....Diabetes

* Please continue to read this blog article.

Note: Living Better is bring you Fresh out of the oven news, that you're going to love. That no other blog source will ever take you close into the story. I say more good reasons to love L.B.C, not only are you revising original recipes. You're also making them more healthier for you, while saving money in the long run.

Diabetes also known as Diabetes mellitus seems to be an outgrowing in the general population- over nearly twenty- six million of people are diagnosed in the United States alone, as the numbers keep growing day after day. Diabetes is a devastating disease that is affected by interdependent genetic, social, economic, cultural, and historic factors. People with diabetes have abnormally high levels of blood glucose, which I know you all know. While eating to much sodium based and sugary foods can trigger Diabetes mellitus, if you have never had it. As it's an on going battle for people who have this disease, keeping it under control can be quite hard for some especially if they are on medication. While diabetes can also be manage through proper dietary requirements at least for some. People with type 2 diabetes mellitus sometimes require insulin to manage the disease, weight reduction often alleviates that need. As eating healthfully to prevent type 2 diabetes, a low fat diet featuring plenty of whole-grain cereals and breads. Plus fruits and vegetables and one that does not exceed the calorie levels needed to lose or maintain weight.

Spicy asian dressing

Serves: 5

1/2 c. + 2 Tbsp. Chopped fresh parsley
2 1/2 tsp. Lemon juice
2 1/2 tsp. Pinches ground cumin
1 1/4 c. Plain yogurt
2 1/2 tsp. Sweet chili sauce


Directions:


1. Stir together the parsley, lemon juice, cumin, yogurt plus chili sauce into a bowl.

Artichoke & Sweet pea salad

(Inspired by: pea salad)

Serves: 5

1 1/4 (6oz.) Pkg. Frozen peas
1 (6oz.) Pkg. Frozen artichoke hearts
1/2 c. + 1 Tbsp. + 2 tsp. Golden raisins
5/8 (8oz.) Pkg. Shredded Coby cheese
5/8 red onion, chopped
1/4 c. + 2 tsp. Sunflower seeds

Directions:

1. Combine all ingredients and mix well with dressing.

Plantain burgers

Serves: 5

1 3/4 plantains, peeled, chopped
1/3 c. + 1 Tbsp. + 1 tsp. Kale, chopped
3 Tbsp. + 1 tsp. Breadcrumbs
3 Tbsp. + 1 tsp. Cornmeal
3 Tbsp. + 1 tsp. Shiitake mushrooms
3 Tbsp. + 1 tsp. Raisins
3 Tbsp. + 1 tsp. Black olives
7/8 clove garlic
1 Tbsp. + 3/4 tsp. Cayenne pepper
2 1/2 tsp. Fresh oregano
2 Tbsp. + 1 1/2 tsp. Butter
Himalayan salt and fresh black pepper (to taste)

Directions:

1. Combine plantains, Kale, breadcrumbs, cornmeal, mushrooms, raisins, olives, garlic, Cayenne pepper, oregano in a food processor until batter is moldable; an mold into patties.

2. Melt butter in a skillet over medium heat fry patties until golden brown, for 6 to 8 minutes.

seafood nachos

Serves: 6


1/2 lb. Imitation crab meat, shredded
1/2 lb. Imitation lobster meat, shredded
1/2 c. Low fat sour cream
1 (4 1/2 oz.) Can chilies, diced
1 tsp. Chili powder
1/2 tsp. Ground cumin
1/4 tsp. Himalayan salt
1 c. Salsa
1 c. Shredded Cheddar cheese
1 c. Shredded mozzarella cheese
1/2 c. Black olives
2 scallions, sliced
1 (8 1/2 oz.) Bag tortilla chips

Directions:

1. Mix together crab meat, lobster, sour cream, chilies, chili powder, cumin and salt.

2. Layer chips with crab, lobsters and top with remaining ingredients.

3. Bake at 350 in baking dish for 16 minutes or until completely heated through until cheese is melted.