Super Moist Sweet Bread (made with baby food)

1 c. butternut squash baby food  (I used Gerber brand)
1/2 t. baking soda
3/4 t. baking powder
1 c. whole wheat flour
1 t. real vanilla extract
1/4 t. salt
2 egg whites
1 T. nondaiy butter 
1/2 honey OR 1 c. RAW sugar OR 1 c. other granulated natural sweetener
1/4 c. mini semisweet chocolate chips OR dried blueberries OR chopped nuts
1/4 c. wheat germ

Preheat over to 350 degrees.  Combine all ingredients in a bowl and mix well by hand.  Cut a piece of parchment paper to fit the bottom of the loaf pan; put it in the bottom of the pan and spray it with cooking spray. Pour batter and cover it loosely with foil; bake for 30 mins.  

Remove foil and bake for additional 20 mins or until a toothpick inserted in the middle comes out almost clean; cool completely, slice, serve and smile!

This bread is so moist! It has to do with sealing in the moisture from using parchment paper!

A MUST TRY Cauliflower Soup

Ingredients

Cauliflower, raw, 1 head, large broken into medium pieces.

1 onions chopped, raw

4 c chicken stock, home-prepared or low sodium version 

2 slices turkey bacon,chopped

1/2 c milk, canned, evaporated, nonfat

Parsley, 5 sprigs chopped

Tips

I top my soup with Chives, Cracked Pepper and Parmesan Cheese

Directions

Cook bacon in a soup pot over medium heat. Add onions when bacon is cooked through. Saute for 5 minutes. Add chicken stock, parsley and cauliflower and simmer uncovered for 30 minutes. Use an immersion blender to puree the soup. Add milk and soup is ready to serve.

Serving Size: makes 6 1-cup servings.

Italian Bean Soup

4-6 servings

1 can of cannellini beans, drained and rinsed
4 garlic cloves, peeled and chopped
1 medium onion, thinly sliced
2 tablespoons each fresh thyme, rosemary and sage
6 ounces Canadian bacon, cut into ½ inch cubes
1 sweet turkey or chicken Italian sausage, removed from casing
1 tablespoon olive oil
4 cups low sodium chicken or vegetable broth
8 ounces small tubular pasta
Salt and pepper to taste
Fresh finely chopped Italian parsley for garnish
1/3 cup shredded Parmesan cheese for garnish

In a large heavy pot with lid or Dutch-oven, combine Canadian bacon and sausage; heat over medium -high heat, stirring frequently and breaking sausage up into bits with wooden spoon, cook for about 7 minutes. Add olive oil, onion, garlic, thyme, rosemary and sage, cook for about 3 minutes. Add broth and beans cook for about 25 minutes lowering heat to simmer.
Increase heat to a boil; add pasta and cook pasta al dente. Season with salt & pepper; ladle soup in to bowls and garnish with fresh parsley and Parmesan cheese.

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