Keto Instant Pot Jambalaya

We (and by we, I mean everyone currently in house except the baby) have been following a keto diet plan.  I probably have a few extra recipes to add since we've definitely formed some favorites, but for now... this Keto Jambalaya recipe is the very best adapted recipe I created since we started about 6 weeks and (for me) 13+ lbs ago.

First, you should know I adapted this recipe from Café Delites. If you like peppers, okra, celery and carbs, you should go there and try her version. But, if you're trying to eat keto and like jambalaya, mine is pretty darn good.

Ingredients

• Andouille Sausage - I used about 6 brats, sliced into rounds
• Boneless, Skinless Chicken Breast - I used two great big ones
• Shrimp - I bought a small-ish bag of deveined, tail-off frozen shrimp
• Onion - 1 medium, chopped
• Cajun Seasoning - 2 TBS, divided
• Butter - 2 TBS
• Garlic - I used about 4 moderate squeezes of garlic paste.
• 14 oz Can of Crushed Tomatoes
• 1/2 tsp Black Pepper
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 1/2 tsp Red Pepper Flakes
• 1/2 tsp Hot Pepper Sauce
• 2 tsp Worcestershire Sauce
• 3 cups Low Sodium Chicken Broth
• 4 cups Riced Cauliflower

Directions

1. Cook all the meat. 
• Sausage | Cut up the sausage into rounds and throw the pieces into a large frying pan with the cut up onion.  Cook on medium heat for a while--until the edges of the sausage are all browned and the whole pan is sizzling.
• Chicken | I hate--and I do mean hate--dealing with raw chicken. So, you can cook it however you want, but I tend to take the giant breasts (bought frozen), throw them into a pot with water and boil for a while to get them "not slimy any more." Then, I cut the chicken into smaller pieces, add about a 1/2 TBS of the Cajun seasoning, and cook it until it's all browned and yummy looking.
• Shrimp | Throw your shrimp into a small pot. Add butter, garlic, and 1/2 TBS of Cajun seasoning, and cook it until it looks done.
2. Add the following to the Instant Pot (you can do this while the meat is cooking): tomatoes, 1 TBS Cajun seasoning, black pepper, thyme, oregano, red pepper flakes, hot pepper sauce, Worcestershire, broth, and cauliflower. As the meats are done, dump those in, too.
3. Stir all the ingredients well, put the lid on the Instant Pot. Close the pressure valve, and if your Instant Pot has a Soup button (like mine does), press that.  It will pressurize and then cook for about 30 minutes.  I let mine depressurize on its own and then it sat on Keep Warm for about 45 minutes. 
4. Serve with low carb corn bread, a fried low-carb tortilla, or by itself.

I'm not sure how many this serves--maybe 8 or 10? It's a little spicy, has great flavor, and keeps well in the refrigerator. I'm also not totally sure of the carb count or macros or whatever, but I know it's low carb enough and delicious.

Mmmmexican Rice

• 1/2 small onion, diced into blendable chunks (the original recipe calls for white, but I prefer red onion because it's prettier)
• 1 tomato, diced 
• 1 garlic clove (I use garlic paste or minced garlic in a jar)
• 1 envelope Sazon Goya Seasoning con Culantro y Achiote (It will say on the box. You can find this either on the spice aisle of the grocery store or in the hispanic food section.)
• 1 chicken bouillon cube
• 2 cups chicken broth OR water

• 1 cup white rice (I use Basmatti)
• vegetable oil (enough to coat bottom of pan)
• 1 can shoepeg corn (drained)

Start by making the sauce. Throw all but the last three ingredients into the blender and blend well. Set aside.

Fry uncooked rice in medium skillet in oil over medium heat. Fry until good and browned.  Be careful not to burn it. Drain off any excess oil.

Pour the contents of your blender (the sauce you set aside earlier) and the corn into the skillet with the rice. Bring it back to a boil, then turn down the heat to a simmer, cover and cook until all liquid is absorbed (just like you make any other kind of rice).

Feeds about 6, but could be more like 4 or 8 depending on how big a portion you decide to dole out. I find this recipe to be better than any rice I've ever had in a restaurant. I like to serve it with a sprinkling of cheese on top or inside a burrito. Maybe one day I will remember to take a picture before I eat all of it.


The title of this recipe when I received it was "Eden's Rice." I got it from my fabulous cook-friend Bekah. Now that I've made it a couple of times, made whatever little tweaks I felt were good for my cooking style, and adopted it as my go-to Mexican rice recipe, I'm posting it here as part of my cook book.

"Fried" Bananas

• 1 banana
• non-stick cooking spray
• 1 tsp honey
• 2 TBS water
• 1/2 tsp vanilla (optional)
• Cinnamon (to taste)

Slice banana into approximately 1/8" slices. Spray pan, add bananas in a single layer to the pan, and put it on Medium heat. Spray tops of bananas with non-stick spray.

While the bananas are heating, mix together the honey and water (and vanilla, if desired).

Let the bananas cook until they are browned on one side. This usually takes longer than I expect... but I might just be impatient because I cannot wait to eat these once I get started. When one side is brown, carefully flip all of the banana slices over. Continue cooking until both sides are nice and brown (like in this picture).

Add the honey/water mixture to the pan and watch it bubble up. Let it cook until all of the moisture has cooked off. Dust with cinnamon. I add just a little because too much can make them a bit bitter, but you definitely want a little hint of it on there. It tastes kind of "flat" without it. Serve warm.

I'm not even the biggest banana fan in the world, but I still love these little babies. They are soooo delicious, and at only 1 P+ per recipe, they're my new "go to" evening snack!


This recipe was adapted from a recipe found at The Chrohn's Journey Foundation. I modified the recipe to my tastes and dietary goals. I do not have, nor do I know anything about, Chrohn's Disease, so I make no claim to my modified version being Chrohn's-friendly. The image was taken with my cell phone camera in my own kitchen.

Zucchini Oven Chips

• 1/4 cup smashed up Ritz crackers
• 1/4 cup (1 ounce) grated fresh parmesan cheese
• 1/4 tsp seasoned salt
• 1/4 tsp garlic powder
• 1/8 tsp freshly ground black pepper
• 2 TBS milk (I used almond milk)
• 2-1/2 cups thin-sliced zucchini (about 2 small)
• cooking spray

Preheat oven to 425.

In a medium bowl, combine cracker crumbs, parmesan, seasoned salt, garlic powder, and pepper. Stir with whisk.

Place milk in shallow bowl. dip zucchini slices in milk, and dredge in cracker/seasoning mixture. Place coated slices on ovenproof wire rack coated with cooking spray; place rack on a baking sheet.

Bake for 30 minutes or until browned and crisp. Serve immediately.

Crispy Edamame

1 (12 oz) package frozen shelled edamame (green soybeans)
1 TBS olive oil
1/4 c. grated Parmesan cheese
Salt & pepper (to taste)

Mix all ingredients so that edamame is coated. Spread evenly on cookie sheet. Bake 15 minutes at 400.

County Fair Chicken

• 1 1/2 lbs boneless/skinless chicken breasts, diced
• 6 medium potatoes, peeled & diced
• 1 lb carrots, peeled & sliced
• 2 TBS olive oil
• 1/2 tsp garlic powder
• 1/2 tsp pepper
• 1 envelope Lipton onion soup mix
• 1/2 c. fat free chicken broth

Toss chicken, potatoes, and carrots with olive oil. Add soup mix and seasonings and toss well.  Place mixture in a large sprayed baking dish. Slowly pour broth over mixture. Seal dish with foil.

Bake 1 hour at 350. Remove foil last 15 minutes of baking.

Green and White Chicken Chili

Prepare the Chicken

• ~1.5 lbs boneless, skinless chicken breast
• 1 TBS onion powder
• 5 tsp chopped garlic (I use the kind that comes in a jar)
• 1 jalapeno pepper (I use several pickled/jarred chopped peices of jalapeno)
• 2 TBS ground cumin
• 1 TBS ground coriander
• Cilantro: 1 cube, 1 tsp of paste, or 2 TBS fresh, chopped

Add the chicken to a pan and cover with water. Start cooking over medium-high heat. Add onion powder, garlic, jalapeno, cumin, coriander, and coriander. Boil together until chicken is fully cooked and tender.
Remove from heat and let cool a little. Cut up chicken breast into chunks and add to large pot or crockpot. There should be some yummy spices hanging out in the pan used to cook the chicken. Go ahead and empty everything that was in with the chicken into the new pot.  [Note: You could cut up the chicken before cooking it, but I hate touching slimey raw chicken, and doing it "my way" prevents me from having to touch it much while it's still raw.]


Cook the Chili

• 1 cup tomatillo salsa
• 4 cups chicken broth
• 2 cans (15-oz each) cannellini or Great Northern beans
• Cilantro: 2 cubes, 2 tsp of paste, or 4 TBS fresh, chopped
• 1/4 cup lime juice

Now, add the salsa, the chicken broth, 1 can of cannellini (drained), cilantro, and lime juice to the pot. Take the second can of cannellini and dump half into the pot. Smash up the remaining half of cannellini--to use as a thickening agent--and dump that in the pot.

If cooking in a pot on the stove, simmer on medium-high heat for at least 10 minutes before serving. If cooking in a crockpot, set for 8-10 hours on low heat and leave to cook all day. I've done it both ways. The stove way works great if  you want to eat immediately, but you get the best flavor out of cooking it all day.


Serve it Right

• Light sour cream (I only use Daisy Lite. All other light sour cream is too runny for my tastes.)
• Shredded cheese (I use 2% reduced fat.)\
Fritos corn chips

Fresh shredded cilantro

Before serving, add a tablespoon or two of light sour cream to each bowl and stir it up. This step makes the chili less watery and adds a nice creaminess.


Top with shredded cheese, fresh cilantro, and corn chips. Enjoy the best chili you've ever eaten. Seriously, it is delish.


Nutrition Info

Although I can never seem to eat just one bowl... let's assume it makes 8 servings. Given that assumption, you're looking at about 6 WeightWatchers PointsPlus (including the sour cream) per serving, plus however much cheese and fritos you enjoy with your meal.

Slow Cooker Cilantro Lime Chicken

Before I dive into the ingredients and how-to, let me just say that this meal was so delicious that after a couple of bites my husband said, without prompting: "This may be the best taco I ever ate."

Then, my parents unexpectedly stopped by and I fed them. And my dad, without knowing what my husband said, told me: "This maybe be the best taco I ever ate."

Yep, the exact same comment. Without prompting or collusion. What are the chances?! It's like a certified double-blind study. These really might be the tastiest tacos ever.

 Ingredients:

• 1.25 lb boneless, skinless chicken breast (completely thawed)
• 20 oz salsa - I used Pace Picante (Medium)
• Juice from 1 lime
• Fresh, chopped cilantro - about 1/2 cup
• 1.25-oz package taco seasoning
• 2 TBS chopped jalapeno peppers (I used the kind in a jar, but fresh would be good too)

Directions:  
Throw all the ingredients in a crockpot and cook it for at least 6 hours on low. I set mine to cook on low for 8 hours, and since I was at work, it sat on warm for probably another 4.5 hours, which didn't hurt it at all. In fact, it made the chicken extra tender.

It made 5 servings (10 tacos).

Each person got two small/medium soft flour taco shells filled with some of the chicken mixture (smashed up with a fork to shred it a bit), shredded 75% reduced fat Cabot cheddar cheese, fresh cilantro, light sour cream, and lettuce.

For two tacos and all those fillings, it was 9 P+. You could reduce the point count a great deal by making a taco salad out of it or using small corn tortillas. However you serve it, if you like Mexican food, you'll like this chicken. I promise.

Pizza Roll Ups

Ingredients:
  - 1 can Pillsbury Reduced Fat Crescent Rolls (8 rolls)
  - 24 slices Hormel Turkey Pepperoni
  - 4 oz. Cabot 75% Reduced Fat Cheddar Cheese, shredded
  - 1 c. low-sugar spaghetti or pizza sauce
  - 1/8 c. low-fat parmesan cheese, if desired
  - spray butter (16 sprays)
  - garlic salt (~1 tsp)
  - italian seasoning (~1 tsp)

Directions:

1. Unroll crescent rolls into 8 individual triangles.
2. Sprinkle each triangle with garlic salt and Italian seasoning.
3. Add 3 slices of pepperoni, a spoonful of pizza sauce, and 1/2 oz. shredded cheese to each triangle.
4. Roll up crescents, folding all ingredients neatly inside.
5. Spray tops of rolls (about 2 sprays each) with spray butter, and sprinkle with garlic salt and italian seasoning.
6. Bake according to crescent roll package instructions, or until they are brown.
7. Warm pizza sauce and serve as dip, garnished with parmesan cheese (if desired).

I "healthified" this recipe, making it my own.  Changes include things like low-fat rolls, turkey pepperoni, 75% RF cheese, and the spray butter.  I don't think the lower-fat options make this any less delish, and it sure did turn a fatty-patty recipe into a very WW-friendly one.  Each roll, dip included, is 4 PP.  Can I get a hell yeah?!

This recipe is adapted from several sources--most notably a WW-friend's blog posting and this food.com recipe (where I also borrowed the pic). 

Fruit and Oat Cookies

Ingredients:
 - 3 super-ripe bananas
 - 1 c. unsweetened applesauce
 - 1.5 c. old fashioned oats
 - 1/2 tsp cinnamon
 - 1/3 c. Craisins

Preheat oven to 350. 

Mush the bananas up good and mix them in with the applesauce.  Dump in the oats and cinnamon and mix well. Then add in the Craisins and mix until the dough looks relatively even. 

Drop the dough onto a cookie sheet in large spoonfuls. (I made fairly large cookies--the dough divided into 12 individual cookies.)  Bake for 35 minutes.

I really liked these and so did my mama.  Tastes like  a bowl of fruit oatmeal, but you don't need a bowl.  Husband doesn't like bananas much, so these were a "no go" for him. I'm looking for a replacement mushy fruit to make him some healthy cookies, too (it won't work with just the applesauce... in fact, that was pretty nasty.)  At only about 1 WW points per cookie, these are great on-the-go breakfast treats. 

Variations:

1. Chocolate Chip Pecan. Instead of cinnamon and craisins, try adding 1/3 c. of mini chocolate chips and 1/3 c. of pecans. Boosts the WW points to 2 per cookie, but totally tastes like real dessert!
2. Peanut Butter Chocolate Chip. 2 bananas mashed up, ~1/3 c. peanut-butter (made with PB2). Mix well. Add 2/3 c. unsweetened applesauce and 1 tsp vanilla. Mix well. Add 1 1/2 c. oats, 1/4 c. nuts, and 1/4 c. mini chocolate chips. Mix well and let dough rest for 10 minutes. Bake at 350 for 30 minutes. BEST VERSION SO FAR. 2 P+ per cookie. Taste best while still warm.

Kelly's Healthified Kitchen

I've been trying to come up with a way to post my favorite recipes from the Healthified Kitchen to my recipe blog without stealing credit.  It seems like such a shame to copy and paste Kelly's recipes into my own blog when her presentation is so much better than mine (I mean, she has real pictures of each dish, and she has bazillions of healthy, delicious meals posted).  In my dreams, my recipe blog is as fabulous as hers.  But, alas, I am lazy and forgetful.  I hardly ever remember to take a picture of my creations, let alone upload them if I do snap a shot.  And I don't cook nearly as much as she does, either.  So, here's the solution.  Below are links to my favorite Healthified Kitchen recipes.  I'd be cheating visitors to my page if I didn't send you to her page so you can experience it!

• Honey Lime Enchiladas - 6 PointsPlus per enchilada (makes 10 enchiladas)
• Chicken and Cheese Crescent Pockets - 11 PointsPlus per pocket (makes 4 servings)
• Chicken and Mushroom Risotto - 9 PointsPlus per serving (makes 6 servings)

Angela's Enchiladas Verdes

Ingredients:

• 1 lb raw boneless, skinless chicken breast (not diced)
• 2 tsp minced garlic
• 1 can 98% fat free cream of chicken condensed soup
• 1 TBS chili powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 4 oz. grated Cabot 75% reduced fat cheddar cheese (divided)
• 16 oz. green enchilada sauce (divided)
• 1/2 c. light sour cream
• 10 small/medium flour tortillas

Cook the Chicken.  Put chicken in single layer in a pot. Cover chicken with water, and add minced garlic.  Cook covered on medium-high heat until boiling.  Remove lid, reduce heat to medium, and cook until all water has evaporated and chicken is cooked through.

Make the Filling.  Shred chicken, putting it into a bowl.  Add cream of chicken soup, chili powder, garlic powder, and ground cumin. Mix thoroughly and set aside for at least 30 minutes. Preheat oven to 350. 

Fill the Tortillas.  Add half of the cheese to the chicken/soup mixture and stir it together until the cheese is evenly distributed.  Pour 1/2 c. of enchilada sauce on the bottom of a 9x13 baking dish.  Fill tortillas evenly with the chicken/soup/cheese mixture.  Wrap each tortilla and place tightly in baking dish (I can usually line 8 up and place 2 across the top).

Top and Bake.  Mix remaining 12 oz. of enchilada sauce with sour cream and pour over the filled enchiladas.  Top with remaining cheese.  Bake for 30 minutes until brown and starting to crisp on top.

A couple of weeks ago, I made Honey Lime Enchiladas, courtesy of Kelly's Healthified Kitchen (visit the link, you won't regret it).  They were the BEST thing I'd ever eaten, but husband didn't love them quite as much as I did, so I thought I would take the same concept and adapt it to a more traditional enchiladas verdes recipe.  Voila! Angela's Enchiladas Verdes were born.  I think I still liked them more than husband did, but they were fantastically delicious if I do say so myself. 

At only 11 PointsPlus per serving (for 2 enchiladas... 6 PointsPlus for just one), I really do LOVE this recipe!

Easy Shepherd's Pie

Ingredients:

• 1 bag mixed frozen veggies
• 1 lb lean ground beef
• 1 packet of McCormick's brown gravy mix (or white gravy mix)
• 1 packet (4 servings) instant mashed potatoes
• Seasoning: garlic powder, onion powder, salt, pepper, etc. (optional)

Preheat oven to 350. 

Brown the Meat.  Begin browning ground beef.  Add garlic powder, onion powder, salt, and pepper while cooking (if desired).

Cook the Veggies.  While the meat is cooking, prepare the frozen veggies according to the package directions.  I used a mix of green beans, corn, and carrots because husband doesn't hate any of those. I also bought the "steam in bag" variety, purely by accident, but they were delicious and super easy. When the veggies are done, drain them (if necessary), and put them in a fairly even layer in the bottom of a casserole dish.

Make the Gravy.  Just follow the packet instructions.  Dump the packet mix in with a cup of water and blend/stir with a whisk over medium heat until boiling.  Then continue simmering for another minute.  Once the meat is done, dump the gravy in the pan with the meat and mix them together.  Then dump the meat/gravy mix over the veggies in another even layer.

Make the Mashed Potatoes.  Again, just follow the packet instructions.  The ones I bought were pretty simple.  Add 2 cups of boiling water to the potato mix, cover, wait 5 minutes, fluff with a fork.  You can either spread the potatoes over the meat layer or use a froster to make the dish more decorative.  Either way, fully cover the meat layer with a potato layer.

Bake on middle-to-top row for at least 35 minutes, or until potatoes begin to brown.  Serve hot.

At 6 servings, this recipe comes out to about 6 WeightWatchers PointsPlus.  That's amazing for a totally instant meat and potatoes meal!

This recipe is my own invention. Husband loves shepherd's pie, but I'd never even tried making it. I found a recipe in a Hungry Girl cookbook, but it had a lot of replacements, and I knew that would just disappoint husband.  So, I decided to invent my own healthy version of this meal, and husband really loved it. Said it didn't taste like diet food at all.  I call that a winning recipe!

Five Cup Salad

• 1 (11 ounce) can mandarin oranges, drained
• 1 (8 ounce) can crushed pineapple, drained
• 2 cups miniature marshmallows
• 1 cup flaked coconut
• 6-8 ounces sour cream

Combine all ingredients.  Stir until well mixed.  Refrigerate.  Serve cold.

I had Five Cup Salad a couple of years ago at a Thanksgiving gathering.  It was absolutely delicious, and I asked what was in it, but I didn't get the recipe.  Yesterday, I searched for recipes and found this one on allrecipes.com.  I used 8 ounces of sour cream (instead of 6), and I think the next time I make it, I will cut the coconut down to 1/2 cup and crush up the mandarin oranges.  The flavors are delicious, but the balance didn't seem just right. 

This is the easiest side dish ever, and if I can get the balance right, it might become my "dish of choice" when I'm asked to bring food to a potluck.  So nice to spend 5 minutes on it with only one or two dirty dishes instead of spending an hour or more and having a whole kitchen to clean when the baking is done.

Yeilds about 12 servings at 2 Weight Watchers PointsPlus per serving.

Onion Meat Loaf

- 1 TBS vegetable oil
- 1/2 c. chopped onions
- 1 1/2 pounds lean ground beef
- 3/4 cup oats, quick or old-fashioned (or 2 slices bread, shredded)
- 1/2 c. ketchup
- 1 1/2 TBS Worcestershire sauce
- 1 tsp garlic salt
- 1 large egg, beaten
- 3 TBS milk
- 3 TBS A1 Steak Sauce
- 2 tsp ground black pepper

Preheat oven to 375.

Heat oil in a large skillet over medium heat.  Add onion; cook, stirring until tender (about 7 to 9 minutes).

In a bowl, mix ketchup, Worcestershire sauce, garlic salt, black pepper, and A1 Steak sauce.  Set half of this mixture away for topping.

In a bread pan, shape meat mixture into a 9x5-inch loaf pan.  Bake for 50 minutes.  Remove from oven, dump remaining sauce mixture over the top of the loaf and return, uncovered, to the oven for 15 minutes.  Remove from oven, slice, and serve.

Yields 6-8 servings.

Scott's Hodgepodge Chili

- 1 can Rotel tomatoes
- 1 can Campbell's minestrone soup
- 1 can Ranch Style beans
- 1 lb ground beef (I use lean)

Combine tomatoes, soup, and beans in large pot.  Cover and turn on medium-low heat.  Brown and drain ground beef.  Add meat to pot with other ingredients.  Stir.  Simmer on medium-low heat for 15 minutes (or until warm enough to serve).  Serve with Fritos, shredded cheese (I use 2%), and sour cream (I use light).

Actually tastes better the second or third day, so I usually double or triple the batch!

Easy Taco Soup

- 1 lb ground beef, cooked and drained (I use lean)
- 1 can black beans, undrained
- 1 can kernel corn, undrained
- 28 oz. can crushed tomatoes
- 1 small, diced onion
- 1 envelope Taco Seasoning
- 1 envelope Hidden Valley Ranch Dressing powder


Add all ingredients to crock pot.  Cook 4-6 hours.  Garnish with sour cream (I use light), shredded cheese (I use 2%), and chips (I like fritos or baked Tostitos).

Angel Food Cake

- 1.5 c. egg whites, room temp. (about 13 egg whites)
- 1/2 tsp salt
- 1 tsp cream of tartar (find it in the spice section!)
- 1 c. granulated sugar
- 1 tsp vanilla
- 1 c. sifted cake flour
- 1 c. powdered sugar

Separate eggs about 2 hours before baking.  Whites must be at room temperature! And make sure egg whites aren't scant.  You really need about 1.5 cups.

Pre-heat oven to 350.

Add salt & cream of tartar to egg whites.  Beat with mixer until it holds a peak (but isn't too dry).

Gradually beat in granulated sugar and vanilla. 

Sift, sifted cake flour and powdered sugar together several times.  Then, gradually fold the in well. 

Put mixture in ungreased angelfood cake pan.  Bake for 40 minutes.

Remove from oven and hang upside down on a bottle until cool.  Then, remove from pan.

Great served with fresh strawberries, sugared strawberries, and/or cool whip topping.

When I was in college, for some reason, I decided to make an angel food cake.  I called my mama to get a recipe, and this is the one she gave me.  She's one of those waste-not-want-not women, so she always makes pound cake out of the egg yolks.  Two cake varieties = heck yeah!  However, now that I'm a *little* older, I can't keep the pounds off like I used to, and I tend to just dump the yolks or buy liquid egg yolks to avoid the whole egg separation process altogether.

Daddy's Perked-Up Picante

- 12 oz. Pace Medium Picante sauce
- 1 c. picked cilantro
- 1 tsp. garlic pepper
- 1 TBS Weber Roasted Garlic and Herb seasoning
- 1/4 tsp hot sauce


Put all ingredients in blender and grind til well combined.

Best Banana Pudding

- vanilla wafers
- 4 to 6 bananas (2-3 for a small pan)
- large pack of vanilla pudding mix (small pack for small pan)
- 3 c. milk (less milk for small pan)
- whipped cream

Layer wafers on bottom of dish.  Cut up bananas and layer on top of wafers.  Mix pudding with milk, according to package directions, and layer on top of bananas.  Add cool whip on top.  Sprinkle with crushed vanilla wafers.

I had this at a company potluck and loved it.  Come to find out, the guy's wife made the whole thing with sugar-free vanilla pudding, skim milk, and light cool whip.  It was absolutely delicious, so there's no reason to add extra fat and calories by using full-flavor ingredients! Yeah, and Yum!