Banana Chocolate Chip Muffins Make this "Cook Yourself Thin" recipe.

Serves 12 Calories per serving: 200 1 cup all-purpose flour 1 cup whole-wheat flour 1/2 cup rolled oats 2 teaspoon ground cinnamon 2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 ripe banana, mashed 1/4 cup chopped walnuts 1/2 cup light brown sugar 2 tablespoons vegetable oil 2 large eggs 1 1/4 cups reduced-fat buttermilk 1 teaspoon pure vanilla extract 2 tablespoons chocolate chips 1. Preheat the oven to 400 degrees. Line a 12-muffin tray with paper liners. Set aside. 2. In a standing mixer, combine the all-purpose flour, whole-wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, salt and mashed banana, and blend on low speed for 2 minutes. Add the walnuts, brown sugar, vegetable oil, eggs and reduced-fat buttermilk, and blend for 2 minutes on medium speed. Add the vanilla extract and mix until well combined. 3. Using an ice cream scoop, portion the batter evenly into the muffin tin, and top each muffin with 3 to 4 chocolate chips. Bake at 400 degrees for 15 minutes. Once muffins are baked through, remove them from the oven and let cool. Serve.

Scrumptious Skinny Spaghetti & Meatballs Make this "Cook Yourself Thin" recipe. Serves 4 Calories per serving: 560 2 12-ounce to 14-ounce jars of your favorite marinara sauce 2 slices of your favorite sandwich bread 3/4 cup water 1/3 pound ground veal 1/3 pound ground pork 1/3 pound ground turkey 1/2 cup grated Parmesan cheese, plus more for serving 1 large egg 1/2 small onion, finely minced 1/3 cup chopped parsley 2 tablespoons chopped basil 1 teaspoon oregano 1 teaspoon salt 1/4 teaspoon red pepper flakes 8 ounces whole-wheat spaghetti 1. Heat marinara sauce in a large, wide pot over medium heat. Cover to prevent splattering. 2. Remove crusts from bread, place bread in a medium bowl and pour water over. Let sit 10 minutes, and gently squeeze out excess liquid. Put bread in a large bowl; discard water. 3. Add all the ground meats, cheese, egg, onion, parsley, basil, oregano, salt and red pepper flakes to bowl with bread. Gently toss to combine, maintaining a light touch to keep air in the meatballs (don't squish the meat too much, or you'll end up with tough meatballs). Roll the meat mixture in your hands to create meatballs slightly larger than a golf ball. 4. Remove marinara sauce from heat to prevent splattering, and gently drop the meatballs in the warm sauce. Return tomato sauce to medium-low heat, bring to a simmer and cook, covered, until meatballs have cooked through, about 30 minutes. 5. Cook pasta according to package directions, toss with marinara sauce and top with meatballs. Make your own marinara: Heat 1 tablespoon olive oil and saute 2 cloves minced garlic until lightly golden. Add 32 ounces of canned, peeled, crushed plum tomatoes and simmer for 10 minutes. Add meatballs and 2 tablespoons of torn fresh basil leaves, and season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook for 30 minutes

Deliciosos espaguetis y albndigas Ingredientes: 2 frascos de salsa de tomate (12 o 14 onzas)

3 rebanadas de pan de su sndwich favorito taza de agua 1/3 de libra de carne molida 1/3 libra de carne molida de cerdo 1/3 libra de carne de pavo molida taza de queso parmesano rallado, un poco mas para servir 1 huevo cebolla pequea, picada finamente 1/3 taza de pejeril picado 2 cucharadas de albahaca picada 1 cucharadita de oregano 1 cucharadita de sal cucharadita de pimienta roja 8 oz de espaguetis de trigo integral

Preparacion: 1.

Chicken Caesar Salad Make this "Cook Yourself Thin" recipe. Serves 2 Calories per serving: 445 For the salad 8 ounces chicken breast, skinless Olive oil to brush onto the chicken and on the toast 4 thin (melba thin) slices baguette on the diagonal 1/2 medium garlic clove 2 heads baby romaine lettuce 1 large, free-range egg One handful of arugula and mustard cress 2 tablespoons finely grated Parmesan 1 tablespoon sunflower seeds For the dressing 2 tablespoons fat-free Greek yogurt 1/2 garlic clove 1 teaspoon Dijon mustard 1 teaspoon malt vinegar 1 tablespoon olive oil Salt and black pepper

1. Preheat oven to 350 degrees. 2. Brush the chicken with a little olive oil. 3. On a hot grill pan, sear the chicken breast for 4 to 5 minutes before flipping over and doing the same on the other side. 4. While the chicken is searing, prepare the baguette toasts. Slice the baguette on the diagonal and place on a baking sheet. Brush on a little olive oil. Toast the bread for about 10 minutes, until crisp. Rub with the garlic clove. 5. Once you have strong grill marks over the chicken breast on both sides, cover your pan with foil and place into the hot oven on the higher shelf for 15 minutes. 6. Meanwhile, wash the lettuce and spin dry. 7. Carefully drop the egg in boiling water and boil for 5 minutes exactly. Empty the boiling water out of the pan and replace it with cold water. Let the egg stand in the cold water while you finish the recipe. 8. To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk. Taste and season before setting aside. 9. Put the washed and dried salad leaves into a big bowl with the dressing. Toss for a couple of minutes to make sure that all the leaves are coated. Add the shaved/grated Parmesan and arugula. Toss once again. 10. Remove the chicken from the oven and let it cool down enough to handle before slicing on the diagonal. 11. Plate up the salad, making sure that the chicken is evenly distributed. 12. Tuck the crispy baguette toasts on the side of the salad and add half the soft-boiled egg. Finally, grind over some black pepper, scatter the sunflower seeds, and serve.