The amount of produce that is wasted in America each year is staggering, which means that millions of dollars in food is wasted each year, both by manufacturers who have surplus crops and homeowners who purchase food that goes bad.

But if you’ve got a few brown bananas lying around, bringing them to the local food pantry probably isn’t high on your list. Why not find ways to use your brown bananas so that you can maximize your investment and feed your hungry family?

Here are 5 ways to use brown bananas :

• Bake banana cake. Nobody (except for you) will know that you used brown bananas in this scrumptious recipe.

¾ cup oil
1 cup mashed bananas (about 2 bananas)
1 tsp. baking soda
1 tsp. vanilla
½ cup orange juice
1 ½ cups sugar
2 eggs
1 tsp. baking powder
2 cups flour

Mix all ingredients together. Place in a greased 9×13 pan or two 9” round pans, bake for 25-20 minutes at 350 degrees. This recipe freezes well.

• Freeze them. Yes, it’s true – if you can’t use your bananas before they get moldy you can freeze them for up to 3 months.
• Make banana pancakes. Not only will this recipe prevent you from wasting brown bananas, it’ll disguise these healthy items in a ‘fun’ dinner.

4 bananas mashed through a strainer
1 cup milk
1 cup flour
¼ tsp. cinnamon
2 tsp. baking powder
2 eggs
½ tsp. salt

Mix all ingredients together and fry on medium heat until brown on both sides.

• Make smoothies. Use brown bananas in a smoothie with yogurt, berries and milk. You can also use frozen bananas for your smoothies.
• Stack them in a sandwich. Banana-peanut butter sandwiches are a little-known treat but one that is worth publicizing. Brown bananas will maintain a smooth consistency for your sandwich without sliding out of the bread. Banana-peanut butter sandwiches work well with both creamy and chunky peanut butter. For small children, cut the sandwich in half so that it’s easier to hold without the bananas shifting inside.

Sari Holtz is a writer for Billy.com and the voice behind Billy’s money saving blog.  She is the mother of 4 children between the ages of 6 and 1, and she is always looking for new ways to save money and to trick her children into eating more fruits and vegetables.

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I mentioned yesterday that we had an impromptu Italian dinner feast with Tricia and her family. And I might have mentioned that I made some Eggplant Focaccia bread.

Turned out to be quite good…a little tough on the edges…but what a yummy combination of flavors!

It was only after about 5 seconds that Tyler and Tessa were holding hands. (They are less than 1 month apart in age.)

And it was only 30 seconds after that when the footsy began.

Uh. Huh. Uh. Huh. These babies didn’t waste anytime getting acquainted.

We had a lovely dinner and a lovely “adult” conversation. I’m sorry I didn’t get any photos from our feast…I was too busy watching Tyler…making sure he kept his paws off Tessa.

On to the Focaccia…

But be forewarned. Photo deluge coming.

Ingredients

1 1/2 cup warm water…not hot, not lukewarm…warm
1 package active dry yeast ($.25)

5 1/2 cups flour (I used 5 cups white, then 1/2 cup wheat…I ran out of white…I recommend all white flour.)
1 tsp salt
1/3 cup olive oil ($.50)
About 3/4 more cup of water

1/2 white onion, sliced into circles ($.15)
1 tsp olive oil ($.03)
1 tsp sugar ($.05)

1 eggplant ($1.12) $.99/lb from the market on Saturday
2 sprigs of fresh rosemary from the garden
1 garlic clove ($.05)

Kosher salt
Olive oil for drizzling ($.25)

Directions

Let’s start with the dough. Since it takes a while to rise…and stuff.

Place the warm water in a bowl and stir in the yeast. A tablespoon of yeast from the jar, if you don’t do the packets. Let sit while you get the flour going and get out the other ingredients, 5 to 10 minutes.

Place the flour and salt into a stand mixer or bowl where you will make the dough.

Toss the flour and salt together, then stream in the olive oil.

Pour in the yeast and water and let the dough hook works its magic. Stream in some more warm water (I did about 3/4 cups), until dough ball forms. Let knead for about 10 minutes.

Don’t have a stand mixer and dough hook. Use a wooden spoon and then knead the dough yourself…and get a nice forearm workout in the process.

Dough ball will form…keep kneading until smooth.

Meanwhile, wash the rosemary and the eggplant. Pat dry.

Thinly slice the eggplant. Then place into a strainer.

Sprinkle the eggplant pieces with salt and set in the kitchen sink.  The salt will draw out the bitter eggplant juices and they can drain into the sink.

While the eggplant is draining and the dough is kneading, slice the onions.  Caramelize them.

Place the olive oil and sugar into a small skillet.  Let the oil and sugar heat up, then toss in the onion slices.  Cook on high until they look like this…then reduce heat to low and simmer for 20-30 minutes.

Once cooked, chop up the caramelized onions and set aside.

Take the rosemary leaves of the sprig.

Chop away.

Peel a garlic clove and mash it with the side of the knife.

Rub the garlic along the inside of the bowls that will hold your dough, as it rises.  Add a little olive oil to the bowl to prevent sticking. Then mince the garlic to add to the dough after it rises.

Add smooth dough.

Cover and let rise about an hour.

Once rise, add the chopped rosemary and minced garlic to the risen dough.  Work the spices into the dough and then begins kneading the dough and stretching it out.

Let gravity help you stretch the dough out. Do NOT ROLL OUT focaccia dough. I repeat. Do NOT ROLL OUT focaccia dough!

Pull and knead the dough and place on a greased baking sheet. (Here is where I wished I’d have used my pizza stone.  I think the edges would have turned out better if I had used it.)

Dimple option #1.

Dimple option #2.

Dimple #3. Use whatever you like. Make dimples all over your dough.  Cover and let rise about 30 minutes to an hour.

Preheat the oven to 400 as the dough is rising again.

Once risen again…add the sliced eggplants, the chopped caramelized onions, some kosher salt and some drizzles of olive oil.

Brush the olive oil around.

Bake at 400 for 20-25 minutes.

Remove from oven, slice with pizza cutter.

Consume.

Cost $2.40

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So I have thing for rosemary.

And another thing for chocolate.

But have I told you about my thing for garlic and garlic bread???  This thing might be greater than the other things.

I *big huge puffy heart* garlic.

I *pumping heart emoticon* garlic.

And garlic bread, well…I could eat piece after piece. Loaf after loaf.

But now grilled garlic bread…I think I’ve died and gone to grilled food heaven with this one!

And it seems I’m not alone in my love for garlic bread.

Ingredients

1 loaf bread, reduced price is best
Butter or margarine, amount will vary depending on loaf size
Garlic pepper and salt
(Other favorite garlic bread toppings)
Foil, if you prefer
A grill

Directions

1. Slice loaf lengthwise or into slices.  However you prefer.

2. Slather with butter or margarine. (I used dairy free margarine.)

3. Sprinkle with garlic pepper and salt.  (And Parmesan cheese or Romano cheese. Perhaps some Italian seasonings. Whatever suits your fancy.)

4. Spread the spices into the butter, so they don’t fall into the grill

5. Grill straight on, or in a foil packet.

6. Feed to the hungry little people.  And  tear off a piece for yourself too.

Spicify.

Slather those spices into the butter.

If you prefer the foil method.

But I prefer the straight on the grill method.

And it appears that someone else does too.

Mom, enough with the pictures already…can I have some yet?

Mmmm.

(Please pardon my gorgeous eyelashes.)

Mmmmmmmmmmmmmmmmmmmmm.

And then there were crumbs.

And like magic. There was more.  I wish!

Really, it’s the same piece…but I have NO DOUBT that we will be eating this OFTEN this summer.  I can just see it now…grilled meat of some sorts, grilled veggies from the garden and grilled garlic bread.

The entire meal from the grill.  And hardly any dishes to clean!

I can’t wait!

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Half of the family has finished their dinner.

The other half was sidetracked by the gorgeous weather, and the desire to use every moment of sunlight to work on “opening up the garden.”

(Nevermind that it might snow next week.  I’ve GOT to get my seeds for the spinach and lettuces, or is it LETTUCI?!, into the dirt.)

So open the garden up we did.

The little people ate and are off at the library (with their daddy) hanging out with the life size caterpillar from “The Very Hungry Caterpillar.”

The big people will eat later.  After we reheat of course!

So here are my buffalo chicken wings…minus the celery and the blue cheese dipping sauce!

Ingredients

About 2 lbs of chicken wings ($2.42) Recently on sale for $1.19/lb
1 bottle of Franks Red Hot Wings Sauce ($.19)
Bread (from the freezer) and butter ($.79) On Manager’s Special of course!
2 large broccoli heads ($.82)

Directions

1. Marinate the wings in the hot sauce for at least 30 minutes, ideally overnight. Or better yet, freeze the wings in the sauce and let marinate as they thaw.

2. Bake wings and sauce at 350 for 30-35 minutes, or until no longer pink.

3. Warm bread.

4. Steam broccoli in stovetop steamer or in a microwavable bowl with some water, covered with plastic, for 4-5 minutes.

5. Serve wings with bread and broccoli.

(Totally would have made a fabulous dipping sauce, but no time.)

Too distracted by the garden! And cleaning dirt from my fingernails!

Cost $4.22

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We had the pleasure of eating at Panera a few times in December and through the holidays with family and friends.  I kept ordering their Black Bean Soup.  Perhaps because it warmed my tummy. Perhaps because it went great with a salad.

But something was amiss.  I loved the consistency, the warmth, but it lacked ZEST.  I *big puffy heart* Panera.  I do.

But I prefer a little zest in my black bean soup!

Since we are in the middle of the #pantry challenge, I thought I’d use up some of my free cans of Rotel diced tomatoes and green chilies…adding it to Panera’s Black Bean Soup recipe that I found on Recipezaar.

Giving the soup just the kick I think it deserves!

Ingredients
2 cups dried black beans ($.80)
1 onion, finely chopped ($.40)
2 garlic cloves, crushed ($.10)
1 tsp ground cumin ($.05)
1 Tbsp lemon juice ($.10)
1/2 tsp salt
1 1/2 cups of homemade chicken stock (free)
1 10 oz. can of Rotel diced tomatoes and green chilies, undrained (free)
2 Tbsp cornstarch ($.10)
Homemade rolls, about half a batch ($.48)
12 oz. bag of frozen peas ($.67)

Directions
***I made this a little differently than the recipe suggests because I prefer cooking with dried beans. Cheaper that way! If you plan to use canned beans, follow the directions in the recipe and substitute the Rotel for the red peppers and celery.

1. Soak black beans overnight in a bowl full of water.  If you forget to soak, as I often do, then add the beans to boiling water, remove from heat and let soak for 2 hours.  Once soaked, drain and rinse.  More on cooking dried beans here.

2. Add the soaked and rinsed beans to large saucepan and cover with 2 inches of water.  Add the chopped onion, crushed garlic, cumin, lemon juice, and salt in with the beans. Bring to a boil, then reduce heat to medium and cover. Cook for about an hour.
3. After an hour, add the homemade chicken stock and the undrained can of Rotel diced tomatoes and green chilies.  Let the soup simmer for another 30 minutes, or until the beans have softened.

4. Then add the cornstarch.

Best way to add cornstarch…

Sift and whisk at the same time to keep from getting clumpy in the soup!

5. Really this should be #1!  Start the dough before you start the soup!  Make homemade wheat rolls. Recipe in the cookbook!

We did not eat all of these rolls tonight…I have plans for the extras for tomorrow night’s dinner!…Pulled Chicken Sliders!

6. Cook frozen peas as directed on package.

7. Serve Zestified Black Bean Soup with Homemade Rolls and Peas.

Little by little, there is some more space opening up in the freezers and pantry.

Cost $2.70

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Thanks to those of you who sent your recipe ideas last week!  And it’s not too late…for more information on how to get your recipe featured on the $5 Dinner Challenge, click here.

Last week I stashed the chicken breasts that I bought for $1.79/lb into the freezer in different baggies with different marinades.  For tonight’s dinner, I just took the chicken out of the freezer and let it marinate while it thawed in the fridge.

Quick and simple!

Sorry no photo…camera fail…Err…operator fail…forgot to recharge the battery in time!

Ingredients
3 large or 4 small chicken breasts (about 1 1/4 lb.) ($2.24)
1 Tbsp olive oil ($.10)
2 Tbsp lemon pepper seasoning (free) Bought with $1 coupon when on sale for $1!
1 lb. green beans ($.99)
1 tsp olive oil ($.03)
Salt and pepper
Homemade Rolls ($.50) Used this recipe with half white flour and half wheat flour. Baked them in regular size muffin tin.

Directions
1. Marinate the chicken breasts in the olive oil and lemon pepper seasonings for at least 2 hours in the fridge.
2. Grill or saute for 5-6 minutes per side, or until chicken is no longer pink in the middle. Cooking time may vary depending on thickness of the chicken breast.
3. In medium or large skillet, add the olive oil and turn on medium-high heat.  Add the green beans and saute for 4-5 minutes.  Season with salt and pepper to taste.
4. Prepare dough and bake homemade rolls.
5. Serve Grilled Lemon Pepper Chicken with Green Beans and “Hot out of the oven” Rolls.

Cost $3.86

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I made drop biscuits this afternoon and we’re having them with baked chicken drumsticks and green beans from the garden.  But I’m just sharing the drop biscuit recipe with ya tonight!

Cheap Dinner Alert: If you have a Meijer nearby, you’ll want to be adding this dinner to your meal plan next week!!!

Ingredients
1 cup whole wheat flour
1 cup white flour
1 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
4 Tbsp butter or margarine (I used dairy free margarine)
1 cup milk (I used rice milk!)

Directions
1. In mixing bowl, combine wheat flour, white flour, sugar, baking powder and salt.
2. Cut in 4 Tbsp of butter with pastry blender or 2 knives.
3. Slowly mix in milk and stir with fork. Mix until thick batter forms.
4. Drop biscuits onto greased cooking sheet or into greased muffin tins. Makes 12 biscuits.
5. Bake at 400 for 10-12 minutes, or until golden brown on top. Cool on cooling rack.
6. Serve warm with Cinnamon Honey Butter.

*Cinnamon Honey Butter: Combine 1 Tbsp honey with 2 Tbsp butter or margarine and 1/4 tsp cinnamon.

Enjoy!!!

P.S. These would make for an excellent weekend breakfast!

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When I saw this recipe from Steph at A Year of Slow Cooking last week, I just had to make it…seeing that zucchini and squash have been on such great sales lately, this seemed like the perfect to incorporate this last week of summer! And what makes it even more perfect…this morning I woke up and it was a cold 46 degrees outside. Hello, it’s still August! The high was just 71…a lovely fall like day, making soup in August seem just right!

I made a few minor substitutions…I didn’t use the cherry tomatoes because I don’t have enough ripe ones at the moment for tonight’s and tomorrow night’s meal, so I used a can of diced tomatoes instead. I also added in some fresh basil, parsley and rosemary from the garden. And, I only used 1 large yellow squash and 2 medium zucchinis.

The end result: Taste Bud Party! We all loved this…boys included!

Ingredients
4 cups homemade chicken broth (free) Use vegetable stock is vegetarian!
1 cup water
1 small red onion, diced ($.30)
2 medium zucchinis, sliced ($1.24) Both squash on sale for $.77/lb last week!
1 large yellow summer squash, sliced ($1.01)
1 15 oz. can of diced tomatoes ($.59)
Handful of fresh basil, parsley, and rosemary (from the garden)
1/3 cup dry white Cannellini beans ($.10)
1/2 cup pasta ($.25) Add 20 minutes before serving…and use rice pasta if gluten free!
Salt/Pepper
1-2 Tbsp parmesan cheese per bowl ($.30) Omit if dairy free!
Green beans (from the garden)
6-8 homemade wheat rolls ($.50) This recipe made 14 rolls, so I’ll save the rest for another meal this week…or eat them for lunch! I’m sorry I don’t have a recipe posted on the site…but I made rolls similar to these, using water instead of milk.

Directions
1. Put all ingredients up to the Cannellini beans into the slow cooker and give them a stir. Set slow cooker on low and cook for 8 hours. 20 minutes before the cooking time is finished, add the 1/2 cup dry pasta. (I totally wasn’t paying attention to the clock and the slow cooker had already finished as was on the “warm cycle.” I just added the pasta and about 20-30 minutes later, they were perfectly done!)
2. Wash and cut stems from green beans. Steam in stovetop steamer or in microwave for 3-4 minutes.
3. Make homemade wheat rolls in the bread machine. I made the dough in the bread machine and then made rolls and baked them in the oven.
4. Serve End of Summer Harvest Soup with Green Beans and Homemade Wheat Rolls.

Cost $4.24

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Update ***: Giveaway Closed!  Winner announced shortly…

Laurel, Angela B, Jen B, Crissie, April V

Planning on grilling this July 4th weekend…well, Sara Lee is here to save the day!

Let Sara Lee provide the buns to your July 4th BBQ!!!

5 lucky readers will win receive 1 package each of Sara Lee Wheat Hot Dog and Hamburger Buns!

Can’t figure out what to do with those leftover buns (because inevitably there are a few leftovers!)…

Sara Lee Chef Catherine DeOrio has incorporated Sara Lee Soft & Smooth Wheat Buns Made with Whole Grain into a variety of tips and ideas for any eating occasion:

Breakfast – French Toast Sticks
• Cut Sara Lee Soft & Smooth Wheat Hot Dog Buns Made with Whole Grain into quarters and then cut each piece in half along the perforated edge
• Dip in a vanilla egg custard and pan fry

Appetizer/Snack – Bruschetta
• Cut Sara Lee Soft & Smooth Wheat Hot Dog Buns Made with Whole Grain in half along the perforated edge
• Baste with olive oil and minced garlic and bake
• Top with diced tomatoes and basil

Lunch/Dinner – Mini Homemade Pizzas
• Use each half of Sara Lee Soft & Smooth Wheat Hamburger Buns Made with Whole Grain as the crust to your pizza
• Spread pizza sauce and sprinkle with oregano
• Top with mozzarella cheese and bake until cheese is melted

Dessert – Summer Pudding
• Make a berry compote using blackberries, raspberries and blueberries
• Layer Sara Lee Soft & Smooth Wheat Hamburger Buns Made with Whole Grain and the berry compote in a glass bowl
• Refrigerate until the juices from the berry compote have saturated the bread

Genius, Huh?

Giveaway Details

1. Contest ends Tuesday, June 30th at 5 pm EST.  Winners will be announced back here on this post, and notified via email.  Winners MUST replay within 24 hours so we can ensure delivery of your buns before Saturday!!!

2. Entry #1: Leave a comment just saying you want to win.

3. Entry #2: Leave a SEPARATE comment telling me in what way you promoted this contest (i.e., posting it in a forum, posting about it on your blog, Tweet about it, emailing all your friends, and/or subscribe to my feed by email or in a reader).

4. Entry #3: In another separate comment, let me know your most creative use of leftover bread or buns!

5. Winner will be selected by Random.org.

**NOTE: If you receive the email newsletter and wish to enter this giveaway, click on the title of this giveaway to get to the site and leave a comment on the site with your name and email address to be entered!

*Disclosure: I have not received any products in conjunction with this giveaway.

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Ingredients
1 cup plus 2 Tbsp warm water
1 tsp salt
2 tsp olive oil ($.05)
1 1/2 cup whole wheat flour ($.40)
1 1/2 cup white flour ($.30)
2 tsp ground flaxseed ($.10)
2 tsp sugar ($.03)
1 packet active dry yeast ($.20) Look out for coupons for yeast!
2 tsp Italian seasonings ($.05)
2 Tbsp grated parmesan cheese ($.15)

To brush over the top of the breadsticks:
2-3 Tbsp olive oil ($.20)
Few pinches of salt

Directions
1. In bread machine, add ingredients in the order listed above. Set to dough cycle.

2. Once dough cycle is completed, flour hands and remove dough from the machine. Place dough on lightly floured surface. Knead in extra flour if dough is sticking to fingers. Divide dough into 4 medium balls. Then divide each ball into muffin size balls. Roll out into skinny, long piece. Twist 2 pieces together and place on greased baking sheet. Once all dough has been formed into the twisted sticks, brush with olive oil and sprinkle salt over the tops. Place baking sheet in warm place and let dough rise for an hour.

3. Once breadsticks have risen, place them in the oven and bake at 350 for 10-12 minutes. (Baking time will depend on the thickness of your breadsticks. Once they begin to golden, they will be finished baking.
4. Serve Italian Breadsticks with Salad or Spaghetti…or other favorite Italian dish!
5. Unused breadsticks can be frozen or eaten within a day or so!

Cost $1.48 for 10 breadsticks!

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