I'm going to take the streusel part of this recipe and use it when I make Glenda's sour cream banana bread. Woo hoo! BANANA BREAD WITH CHOCOLATE CHIP STREUSEL (A Cook at Heart) 2/3 cups semisweet chocolate chips 1/2 cup light brown sugar 1/4 cup chopped walnuts 1 tablespoon ground cinnamon 1 1/2 cups all purpose flour 3/4 teaspoon baking soda 3/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup sugar 1 stick unsalted butter, room temperature 1 large egg 3 very ripe mashed bananas 3 tablespoons milk Preheat oven to 350�F. Spray a 9�5-inch metal loaf pan. Stir chocolate chips, brown sugar, and walnuts together in a small bowl. Set aside. Sift all purpose flour, baking soda, baking powder, cinnamon, and salt into medium bowl. Beat sugar, butter, and egg in large bowl until fluffy. Beat in mashed bananas and milk. Add dry ingredients and blend well. Spread half of batter in loaf pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake until tester inserted into center comes out clean, about 50 minutes. Cool coffee cake in pan on rack. Cooking time: 50 minute(s) Number of servings (yield): 12

This is definitely on my to-try-soon list. Moo Shu Chicken Source: Clean Eating Magazine, Winter 2008, p70 3 Tbsp. water 2 Tbsp. soy sauce 1 Tbsp. cornstarch 2 tsp. toasted sesame oil 1/3 cup hoisin sauce 1 tsp. honey or agave nectar 1/4 tsp. minced garlic 1 lbs. sliced chicken breast 1 Tbsp. cooking oil 3 cups packaged shredded cabbage with carrots (coleslaw mix) 2 cups steamed brown rice Shredded carrots and cherry tomatoes, quartered (optional) In a small mixing bowl, stir together water, soy sauce, cornstarch, sesame oil, hoisin sauce, honey/agave nectar and garlic. Set mixture aside. Trim fat from chicken breast and cut chicken into thin, bite-size strips. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Heat skillet over medium-high heat. Stir-fry chicken for 2 or 3 minutes or until chicken is no longer pink. Push meat from center of wok. Stir in sauce. Push chicken and sauce to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add shredded cabbage with carrots to skillet. Stir ingredients together to coat with sauce. Spoon about 3/4 cup of the chicken mixture over rice. Garnish with carrots and cherry tomatoes, if desired.

I just happen to have some macadamia nuts Ineed to use. COCONUT BLONDIES WITH TOFFEE AND MACADAMIAS (Picture Perfect Meals) 2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, melted and cooled slightly 1-1/2 cups light brown sugar, packed 1/2 cup sugar 1-1/2 teaspoons vanilla extract 2 large eggs, room temperature 1 cup macadamia nuts, coarsely chopped 1 cup toffee bits 1-1/2 cups sweetened flaked coconut Preheat the oven to 350 degrees and butter a 9-x-13-x-2 baking dish (room temperature or softened butter makes this step incredibly easier). In a bowl, whisk together the flour, baking soda and salt; set aside. In another bowl, combine the butter and sugars, whisking until smooth. Whisk in the vanilla. Add the eggs, one at a time, beating well after each addition. Switch to a wooden spoon or a rubber spatula and stir in the dry ingredients until well-blended. Fold in the nuts, toffee and coconut until nicely mixed. Scrape the batter into the prepared pan and smooth the top with a spatula. Place the pan on a large rimmed baking sheet and bake until the top is nicely golden brown, 40 minutes. Cool in pan before cutting into squares

Wow that pizza will be rich......but I'm game to help you with it!! Grilled Greek Chicken Salad (Recipe.com) 4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total) 1 tablespoon lemon juice 1 tablespoon olive oil 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed 2 cloves garlic,minced 1/4 teaspoon ground black pepper 3 medium cucumbers, seeded and coarsely chopped 2 medium red and/or yellow tomatoes, coarsely chopped 1/2 cup sliced red onion Mixed salad greens (optional) 1/3 cup bottled reduced-calorie creamy cucumber salad dressing 1/2 cup crumbled feta cheese (2 ounces) 1/4 cup pitted kalamata olives or ripe olives 1 Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. 2 Meanwhile, in a medium bowl, toss together cucumbers, tomatoes, and red onion. 3 Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once. 4 Transfer chicken to a cutting board; cut into bite-size pieces. Toss with cucumber mixture. If desired, serve on salad greens. Drizzle salad dressing over. Sprinkle with feta cheese and olives. Makes 4 servings.