BANANA CREAM CHEESECAKE RECIPE FOR TODAY

Banana Cream Cheesecake

The Crust:
1. 1-3/4 cups graham cracker crumbs
2. 1/4 cup sugar
3. 1/2 cup butter, melted

The Filling:
4. 1 package (8 ounces) cream cheese, softened
5. 1/2 cup sugar
6. 1 carton (8 ounces) frozen whipped topping, thawed, divided
7. 3 to 4 medium firm bananas, sliced
8. 1-3/4 cups cold milk
9. 1 package (3.4 ounces) instant banana cream pudding mix

Directions:
1. In a small bowl, combine cracker crumbs and sugar; stir in butter.
2. Set aside 1/2 cup of the crumb mixture for topping.
3. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. Springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.
4. In a large bowl, beat cream cheese and sugar until smooth.
5. Fold in 2 cups whipped topping.
6. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
7. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer.
8. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.
Yield: 10 servings

Source : tasteofhome.com

RECIPE FOR TODAY

prehiSPAnic cocoon Peachy K C S Milkshake HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon Peachy K C S Milkshake

1 leaf Kale, shredded

6 small spinach leaves, shredded

1/2 celery stalk, diced

3 tablespoon Plain Yogurt

1 peach, diced or 1/2 cup peach juice

1 cup no fat, low fat or 1% milk

1 pk zero calorie sweetener

Blend together and enjoy!!!

prehiSPAnic cocoon Cucumber Tomato N Onion Salad HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon Cucumber Tomato N Onion Salad

1/2 large cucumber, sliced

1 Roma Tomato, sliced

1 - 2 sliced onion, cut in half

1/2 lime or Lite dressing or 2 tablespoon Olive Oil

Place vegetables in a bowl and serve with a squeeze of lime, lite dressing or Olive Oil.

prehiSPAnic cocoon B's Garden Salad HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon B's Garden Salad 

1 cup shredded lettuce

1 tomato, sliced or diced or 6 to 8 cherry tomatoes

1 slice onion, cut in half

1/2 avocado, sliced (optional)

1 carrot, sliced

1/4 apple, diced

1/8 cup dried cranberries

1/2 lime or lemon, squeezed or 1 tablespoon Olive Oil

Mix all vegetables and fruit and squeeze lime or lemon, lite dressing, or drizzle Olive Oil over it  and enjoy.

prehiSPAnic cocoon Apple Quesadilla HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon Apple Quesadilla

2 flour tortillas 

1/2 cup grated mozarella cheese

1 Granny Smith apple, sliced

pepper sauce, optional

Sprinkle a layer of cheese over one tortilla. 

Place apple slices on top of the cheese and sprinkle pepper sauce on it if you desire a spicy taste and top with the remaining tortilla.

Microwave for 30 seconds or until the cheese melts. 

For a toasty tortilla, use a large skillet and toast for 1-2 minutes on both sides, until the cheese is melted. 

Cut into 8 slices like you would a pizza.

prehiSPAnic cocoon Tuna Fish N Lettuce Wrap HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon Tuna Fish N Lettuce Wrap

1 can tuna fish in water, remove water

2 large lettuce leaves

1 tomato, diced

1 cup boiled or steamed baby peas (green peas) and carrots

Mix ingredients together and roll in lettuce leaves and enjoy.

prehiSPAnic cocoon Turkey N Veggies Stew HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon Turkey N Veggies Stew

1 cup ground Turkey

¼ cup mixed vegetables

½ slice onion, diced

3 strips bell pepper, diced (optional)

A pinch of Salt

A dash of Black pepper

1 cup turkey broth

Brown turkey meat then add turkey broth, mixed vegetables, onion, bell pepper, salt and black pepper and cook  about 4 minutes, turning meat and vegetables constantly.

Serve on a bed of lettuce.

prehiSPAnic cocoon Breakfast Salad HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon Breakfast Salad
1 tomato, diced
1/3 cucumber, sliced
2 slices ham, diced
3 strips of sweet pepper, diced
1 tablespoon shredded cheese
1 boiled egg, diced, (optional)

Mix all ingredients, EXCEPT CHEESE AND EGG, together.

Then top with egg (which is optional) and cheese.

Enjoy!!!

prehiSPAnic cocoon Turkey N Lettuce Wrap HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon Turkey N Lettuce Wrap

Ingredients: 

1 lb lean ground turkey

1 tsp garlic powder

1 tsp cumin

1 tsp salt

1 tsp chili powder, optional

1 tsp paprika

1/2 tsp oregano

1/2 small onion, chopped finely

2 tbsp bell pepper, chopped finely

3/4 cup water

4 oz can tomato sauce

8 large Iceberg lettuce leaves 

Directions: 

Brown turkey in a large frying pan or skillet with a top, turning constantly. 

When no longer pink add dry seasonings and mix well. Add onion, pepper, water and tomato sauce and cover. 

Simmer on low for about 20 minutes.

Wash and dry the lettuce. 

Place cooked meat in the center of leaf and top with tomatoes, cheese and salsa or whichever veggies and toppings you like.

Enjoy!!!!

prehiSPAnic cocoon French Toasty HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon French Toasty

2 slices bread, toasted

3 tbsp margarine or butter

1/4 tsp ground cinnamon

Place margarine or butter in a bowl and add cinnamon and mix.

Toast bread and while still hot spread cinnamon butter mix.

Enjoy

prehiSPAnic cocoon Apple, Spinach N Celery Smoothie HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon Apple, Spinach N Celery Smoothie 

1/2 apple, diced
8 leaves spinach
half a stick celery
1 cup cold water or
1 cup cold infused ginger water (put three slices of ginger in half liter water and leave for at least 8 in fridge)
4 tablespoon non fat yogurt (Vanilla is best but you can use strawberry too)
3 to 4 ice cubes
2 teaspoon grounded flaxseed (flaxseed meal)

Blend all together and enjoy

prehiSPAnic cocoon Lettuce Delight Salad HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon Lettuce Delight Salad 

2-3 leaves lettuce 

1 carrot (shredded) 

1 tomato, diced 

1/4 cucumber, sliced  

1 tsp Olive Oil or Lite dressing of your choice

Mix vegetables and drizzle with Olive oil or lite dressing

prehiSPAnic cocoon Chicken N Celery Salad HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon Chicken N Celery Salad

2 pieces chicken breasts, boneless, diced
1 chicken bouillon
1/4 onion, chopped
2 tbsp parsley chopped or some fresh parsley leaves
2 celery stalks, finely chopped
3 tbsp Lite Mayonnaise

Directions:
In a medium sauce pan, place chicken, half the celery, half the onion, parsley and cover with water. Add bullion and cook on medium flame, covered for about 15-20 minutes, until chicken is cooked through. Once cooked, remove chicken and let cool. Reserve chicken broth.

Place chicken, onions, celery into a bowl and add mayonnaise, 1/8 cup reserved chicken broth and mix well. If looks dry add 1/8 cup more. Serve on a bed of lettuce, in a lettuce wrap or on your favorite bread. 

prehiSPAnic cocoon B's Garden Salad HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon B's Garden Salad 

1 cup shredded lettuce

1 tomato, sliced or diced or 6 to 8 cherry tomatoes

1 slice onion, cut in half

1/2 avocado, sliced (optional)

1 carrot, sliced

1/4 apple, diced

1/8 cup dried cranberries

1/2 lime or lemon, squeezed or 1 tablespoon Olive Oil

Mix all vegetables and fruit and squeeze lime or lemon, lite dressing, or drizzle Olive Oil over it  and enjoy.

prehiSPAnic cocoon Nopalitos Mexican Pizza (Cactus Leaves Pizza) HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon Nopalitos Mexican Pizza (Cactus Leaves Pizza)

Ingredients:
2 large nopal pads (cactus leaves) to prepare as below or 1 cup bottled sliced nopalitos (cactus leaves)
½ large onion, sliced and cut in half
1 fresh Roma tomatoes, diced

1/2 carrot, shredded
1/4 Tsp Ground Oregano

1/4 Tsp Italian Seasoning
1/2 to 1 jalapeno pepper, deveined and chopped (optional for hotness)
1/2 bell pepper (orange or red or 1/4 of each), in strips
Tomato Sauce
salt

black pepper

shredded cheese
1 flour tortilla

Preparation:
Clean nopalitos (cactus leaves) with a peeler or a small paring knife. Make sure to remove all the thorns and nods paying special attention to the edges of the pads.

Cut in bite size pieces and boil with onion for 20-25 minutes or until tender. Add salt to taste. Drain.

OR remove bottled nopalitos (cactus leaves) from the water they are in and boil in fresh water for about 2 minutes in boiling water.

Take a flour tortilla and set it on a pizza sheet and spread tomato sauce on it.

Sprinkle oregano, Italian Seasoning, salt and black pepper on sauce and swirl it in sauce.

Add all ingredients on top of sauce with shredded cheese added last.

Bake at 350 degrees for about 10 to 15 minutes or until tortilla is crispy toasted or to you likeness.

Enjoy!!!!

prehiSPAnic cocoon Chocobanana Booster HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon Chocobanana Booster

1 banana, sliced

2 scoops chocolate flavoured protein mix

1 cup non fat or 1% milk, cold

2 ice cubes, optional

Blend together and enjoy with two cubes of ice if you choose to use ice cubes!!

prehiSPAnic cocoon Lettuce, Carrots N Celery Salad HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon Lettuce, Carrots N Celery Salad

2 cups shredded lettuce

1 cup Baby Carrots

½ stalk celery, diced

1 ring of onion, diced

Lite Italian Dressing or 1 tbsp Olive Oil and squeeze of lime

Mix all together and enjoy!!

prehiSPAnic cocoon Steamed Fish (Oven Baked) HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon Steamed Fish (Oven Baked)

1 fish or 2 fish fillets

A pinch of Salt

A dash of Black pepper

1 slice onion, diced

Basil leaves (optional)

kernel corn (optional)

Season fish with salt and black pepper and set on a piece of aluminium foil that can be folded.

Add diced onion and basil leaves that are cut in small pieces.

Fold foil and set on baking sheet in oven at 350º for 20 to 25 minutes or until cooked.

Be careful when opening foil as steam is hot. 

Enjoy!!!!

prehiSPAnic cocoon Nopales N Eggs II HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon Nopales N Eggs II
2 eggs
1 slice chopped onions
1 ring sweet bell pepper, diced
2/3 cups cooked nopales
3 tbsp vegetable oil
salt and black pepper to taste
a dash of cumin
water

Put water and nopales to boil to remove slime even though it is bottles and sold pre cooked.

Remove water and dice nopalitos and set aside.

Add the oil to a frying pan over medium heat.

Add the chopped onions and bell peppers and stir fry for a minute.

Add nopales and cook for 1 –2 minutes.

Add scrambled eggs and cook until tender, stirring as needed.

Add cumin, salt and black pepper to taste. Enjoy!

prehiSPAnic cocoon Green Salad HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon Green Salad
1 cup Lettuce, shredded
1 cucumber, diced
6 leaves spinach (optional)
1 green Apple (optional)
4 to 6 pieces steamed broccoli 
½ tsp Olive Oil or reduced fat Balsamic Vinaigrette, Lime or Light Dressing of your choice

Mix together all vegetables and apple, if you added this fruit, then drizzle olive oil over it or a squeeze of lime, some reduced fat Balsamic Vinaigrette or Light Dressing of your choice and ENJOY!!!!

prehiSPAnic cocoon LITE CHICKEN SALAD HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon LITE CHICKEN SALAD 
2 pieces chicken breasts without bone, cubed
1 chicken bouillon
1/4 onion, chopped finely
2 tbsp parsley chopped finely or 2 tsp parsley flakes
2 celery stalks, chopped finely 
3 tbsp Lite Mayonnaise

Directions: 
In a medium sauce pan, place chicken cubes, half the celery, half the onion, the parsley and the bullion and cover with water. Cook on medium flame, covered for about 15-20 minutes, until chicken is cooked through. Once cooked, remove chicken and let cool. Save the chicken broth.

Once cool, place chicken in a bowl and add onions, celery and mayonnaise, 1/8 cup reserved chicken broth and mix well. If it looks dry add another 1/8 cup chicken broth. Serve on a bed of lettuce, as a salad or rolled in an Iceberg lettuce leave as a wrap or on your favorite bread.

prehiSPAnic cocoon Almond, Apple, Lettuce N Tomato Salad HEALTHY LUNCH RECIPE FOR TODAY

prehiSPAnic cocoon  Almond, Apple, Lettuce N Tomato Salad

2 cups lettuce

1 small tomato, sliced and diced

½ apple, diced

¼ cup sliced Almonds (optional)

Lite dressing or Lime squeezed over salad is optional

Enjoy!!