English Emma Blooms

THANKS Beth! Serves: 8 Ingredients 1 cup(s) fat free canned refried beans 1 Tbsp taco seasoning mix 3/4 cup(s) reduced-fat sour cream 3/4 cup(s) store bought guacamole 1 cup(s) fat free salsa, chunky variety, or pico de gallo 1/2 cup(s) low fat shredded cheddar cheese 1/2 cup(s) sweet red pepper(s), chopped 1/2 cup(s) uncooked scallion(s), chopped 1/4 cup(s) cilantro, chopped Instructions • In a small bowl, combine beans and taco seasoning. • Line up eight 9-oz plastic cups (or very small glass bowls). In each cup, layer 2 tablespoons bean mixture, 1 1/2 tablespoons sour cream, 1 1/2 tablespoons guacamole, 2 tablespoons salsa, 1 tablespoon cheese, 1 tablespoon red pepper and 1 tablespoon scallions; garnish with cilantro. Refrigerate until ready to serve. Yields 1 dip per serving.

Banana-Oatmeal Bread From Cooking Light 1 cup packed brown sugar 7 tablespoons vegetable oil 2 large egg whites 1 large egg 1 1/3 cups mashed ripe banana (about 2 large) 1 cup regular oats 1/2 cup fat-free milk 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon Cooking spray Preheat oven to 350°. Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire