Tuesday, February 24, 2015

Dinner Diva - Tips Tricks and a Recipe: Go Bananas!

by Leanne Ely, C.N.C

Today's Focus is on Bananas


Did you know that bananas are actually berries from a large tropical herb? Oh yes indeed! Bananas are healthy, loaded with potassium and will correct a night of too much sodium. If I eat Chinese the night before and wake up with puffy eyes, I'll eat a banana and by lunchtime, I'm normal. Why? There is a little sodium/potassium pump in each one of your cells. So you eat the banana and you even things out a bit. Cool huh?

Here's Today's TRICK:


Over ripe? Don't throw them out! Peel and store in a freezer bag in the freezer. Now you have the beginnings of banana-deliciousness in the form of smoothies, muffins, pancakes, banana bread...name it! I've ALWAYS got some frozen bananas in my freezer!

Here's a TIP:

To speed ripening, store them in a brown paper bag. To delay ripening, store you 'naners in the fridge. Ta da!

And Your RECIPE:


Jamaican Style Nutty Chicken
Serves 6

6 (6-oz.) boneless skinless chicken breasts
1 tablespoon unsalted butter
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (6-oz.) can orange juice concentrate, thawed
1 bay leaf
Juice of small lime
3 firm ripe bananas, thinly sliced
1/2 cup roasted almonds

Season chicken with salt and pepper to taste. Brown chicken on both sides in butter in skillet over medium heat. Reduce to low and add 1/2 cup water, 1 teaspoon salt, 1/2 teaspoon pepper, orange juice and bay leaf. Bring to boil, cover and simmer for 20 minutes (turn chicken once while cooking). Remove chicken and keep warm. Bring liquid to a boil over high heat for 5minutes, constantly stirring. Stir in lime juice and bananas; heat gently. Place chicken on serving dish, top with sauce and sprinkle with nuts.

Per Serving: 355 Calories; 12g Fat; 43g Protein; 20g Carbohydrate; 3g Dietary Fiber; 104mg Cholesterol; 427mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Fruit; 1 1/2 Fat. Points: 9
SERVING SUGGESTIONS: Sweet potatoes and steamed broccoli would round this meal out nicely.
Copyright (C) 2012 www.savingdinner.com Leanne Ely, CNC All rights reserved.

1 comment:

Lean Lena said...

This recipe sounds SO delicious! We go through a lot of bananas every week and I usually make banana bread or freeze them for smoothies if they start going bad by the end of the week.
Thanks so much for sharing your post with Tasty Tuesday this week!