Cooking Light’s Banana Nutella Bread

I guess you could say we live in the “sticks” compared to busy Oak Park where I grew up.  We live 55 miles NW from Chicago.  We have no sidewalks, public transportation or many street lights.

I have a two mile road I have to drive to get to the main road to my office.  I didn’t even get half a mile from our house when I was stopped by cop cars that had sectioned off the street and were not letting any traffic in either way.  It added an extra 5 minutes to my commute to drive around it.

It wasn’t until later in the afternoon that I read in the paper that someone was hit and killed by a hit and run driver.  Yesterday morning they were still taking photographs – apparently a kid that Hannah went to high school with (graduated in 2009 – a year ahead of Hannah) was hit – he was walking on a pitch black stretch of road at 3:30 in the morning.

I have to admit I was a bit peeved that I had to drive around the detour, but when I read what happened I just felt like an asshole.  So what if I added 5 minutes to my commute?  I am still alive and I am sure in a months time I will have forgotten all about this.  Still so tragic – only 21 years old!

My boss asked me to come in a bit early, and true to fashion it was a couple hours before she actually needed me.  I had prepared two breakfasts – one that was quick if I had to eat in a hurry and one that I could take a little more time with.  Happily I had more time and made a plate of breakfast nachos – haven’t made these in ages!  1 oz tortillas, 1/2 cup of egg whites scrambled with 1/2 cup diced zucchini, then divided among the tortillas, topped with an ounce of cheddar cheese and popped under the broiler in the office toaster oven.

I garnished with shredded lettuce and spicy jalapenos. Devil  I wish that devil were smiling because these were extra spicy!  I remembered to bring my camera, but sadly forgot that the battery was still plugged into the wall at home.  My cell phone camera isn’t too bad though!  Breakfast comes in at 331 calories, 16 fat, 23 carbs, 2.8 fiber and 23 protein.

breakfast nachos

But then I did get super busy, but I got my project done.  No time to even take a picture of my lunch, which was a serving of my parmesan chicken meatball soup – 1.5 cups of soup and 8 meatballs: 311 calories, 10 fat, 24 carbs, 4.5 fiber and 33 protein.

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I got my project done and got to leave work on time – holla!  I had planned to make fried chicken on Sunday night, but Tony ate a late lunch so I just continued to soak the chicken thighs in skim milk that was seasoned with salt, pepper and a splash of Frank’s hot sauce.

I’ve been having a jones for buffalo chicken tenders, probably since seeing Nicole’s buffalo chicken baked potatoes, or her buffalo chicken enchiladas, both of which are climbing closer to the top of the “must make soon” pile that litters my desk.   If I were married to her husband I am pretty sure we’d have “buffalo something” every night!  Just like Helen’s husband and I would eat pizza every night! Open-mouthed smile

So since I already had the deep fryer going, I made myself two boneless buffalo wings.  My one chicken breast was 8 ounces.  I sliced it evenly in half, then on a plate added 2 tablespoons of flour and salt and pepper.  I covered the chicken and deep fried it at 375 for 8 minutes.  I’ve said it before, but having a fryer really holds the temperature well – it sears the outside while it cooks, so nothing comes out too greasy.  I added a teaspoon of oil to my calorie intake just to be on the safe side.

In a sauce pan I melted 1 pat of butter and 1/4 cup of Frank’s hot sauce.  Once the chicken was done, I tossed it in the hot sauce and plated it up with celery, a tablespoon of blue cheese dressing and 1/2 cup of cole slaw.

I entered the buffalo chicken recipe into fatsecret.com, and the two tenders come in at 354 calories, 10 fat, 15 carbs, .8 fiber and 47 protein.  I planned on eating them both, but after the celery and cole slaw were eaten, I stopped at only one.  I told myself to wait 10 minutes and if I still was hungry, I would eat the second one, but turns out I was full.  NSV please! Open-mouthed smile

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So with only one tender eaten, my dinner came in at 361 calories, 18 fat, 21 carbs, 3 fiber and 25 protein.  Not bad and my buffalo jones was satisfied.

Cooking Light’s October 2012 magazine was all about the best quick breads ever.  The first one that caught my eye?  The Chocolate Hazelnut Banana Bread.  Who doesn’t like the chocolate/banana combo?

banana bread

Chocolate Hazelnut Banana Bread

  • page 124 of the Cooking Light October issue
  • 16 servings:  193 calories, 9.7 fat, 24 carbs, 1.2 fiber and 3.4 protein
Ingredients
  • 5 tablespoons chocolate-hazelnut spread (such as Nutella)
  • 3 tablespoons plus 1 teaspoon canola oil, divided
  • 3 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 2 medium ripe bananas, sliced
  • 2 large eggs
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup whole buttermilk
  • Baking spray with flour (such as Baker’s Joy)
  • 1/4 cup hazelnuts, coarsely chopped (left this out)
  • 1 ounce bittersweet chocolate, finely chopped  (left this out)
Preparation

1. Preheat oven to 350°.

2. Combine chocolate-hazelnut spread and 1 teaspoon oil in a microwave-safe dish; microwave at HIGH for 30 seconds or until melted. Stir. Combine 3 tablespoons oil, butter, brown sugar, and banana in a large bowl; beat with a mixer at medium-high speed until well blended. Add eggs, 1 at a time, beating well after each addition.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt. Beating at low speed, add flour mixture and buttermilk alternately to banana mixture, beginning and ending with flour mixture; beat just until combined. Scrape half of batter into a 9 x 5-inch metal loaf pan coated with baking spray, and top with chocolate-hazelnut spread mixture. Spread remaining batter over chocolate mixture. Using a wooden pick, swirl batter. Sprinkle batter with hazelnuts.

4. Bake at 350° for 55 minutes or until a wooden pick comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove bread; cool on wire rack.

5. Place bittersweet chocolate in a microwave-safe dish; microwave at high for 30 seconds. Drizzle bread with chocolate; let stand until set.

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I didn’t have quite 5 tablespoons of nutella, probably closer to 3, so this wasn’t overly chocolately, but still was amazeballs and deemed insulin worthy!

Tomorrow I’ll post the recipe for the caramelized banana bread with browned butter glaze that I made into muffins and brought over to my Mom’s on Sunday – another winner!

Stats for Monday:

  • I only had 1003 calories yesterday!  45 fat, 69 carbs, 10.5 fiber and 82 protein
  • no workout other than walking the dog for 15 minutes
  • average blood sugar 129

I have to make up for my lack of exercise yesterday, so I am off to the gymum turns out I slept in a bit today!  Can you please email me (mybizzykitchen@gmail.com) at 10:30 cst tonight and tell me to get my ass in bed?  I hope to get in a 10 mile bike ride before work at lunch so I can chop away at my 170 miles in six weeks challenge.   I intend to check up with my fellow challengers via email this week to see how you guys are doing.

Make it a great day!