I love making pizza dough and bread at home, but could never get that crispy crust. I decided to google search it and found lots of recipes with kneading and such....stuff I just don't have the time for. Then I came across the King Arthur recipe with no kneading required and decided to try it. YUM! I first tried it for Superbowl and made sandwich rolls. They were good, but I had skipped the 2 hour rise prior to putting it in the refrigerator and they didn't get as big and puffy as I would have liked. I made them again today (made the dough a few days ago) and awesome!!
Crusty white bread
1 1/2 cups water (between 80 and 100 F)
1 Tbsp instant yeast
1 1/2 tsp salt
3 cups flour
1. In the bowl of your stand mixer, pour water and yeast. Allow to bloom for about 5 minutes (you can skip this and just put everything in the mixer like the King Arthur recipe says, but this is how I do it).
2. Add flour and salt to water and yeast and on low speed mix until combined. Turn the mixer up to medium speed and allow to mix for about 1 minute.
3. Transfer the dough to a large bowl. Set the bowl in a non-drafty part of your kitchen and cover with a clean towel (or plastic wrap). Allow to rise for 2 hours. (Per the King Arthur recipe, you can skip this step, but I like it better when I didn't).
4. Place the covered bowl of dough into the refrigerator for 2 hours up to 7 days.
5. When ready to use, punch the dough down, divide into portions (depends on what you want to make- rolls, loaves, etc), shape to desired shape and set on floured surface. Sprinkle the top of your dough with flour. Allow to rise for at least 45 minutes.
6. Preheat the oven to 450-500F. I used a pizza stone to bake the bread, so I preheated this as well. On the lower rack, place a shallow metal or cast iron pan and have 1 cup of water prepared.
7. Place dough onto baking stone (or baking pan). Fill cast iron pan/metal pan with water. Allow to bake until golden brown (approx 15-20 minutes).
Showing posts with label low fat. Show all posts
Showing posts with label low fat. Show all posts
Saturday, February 18, 2012
Monday, August 15, 2011
Pork Braciole
This past weekend we decided to take a friend to dinner at one of our favorite local Italian Restaurants, Lonzano's. Every time I go to Lonzano's I try something new. Usually when I find something I like, I stick to it, but they have so many tempting options, I feel the need to experiment...and I have yet to be disappointed. This past weekend, I decided to try the Veal Rollitini. It was veal pounded thin and stuffed with a ham and breadcrumb filling. It is usually served with a sherry wine sauce, but their maranara is so good, I decided to get that instead. YUM! It was so good, I wanted to try to make it at home this week. The dish reminded me of a dish my mom makes called Braciole. It is basically a thin piece of beef which she wraps around a filling of seasoned breadcrumbs and cheese and cooks in the tomato sauce. One of my favorites! I decided this week to try it with pork. The end result was so tasty, but with the cut of pork I brought home (and the way I used it), it wasn't as thin as I like it, but since it was so delicious I will still post the recipe. I would recommend trying a pork cutlet that you can smash very thin.
Pork Braciole
1 pound pork (I used a loin that I cut to flatten and tried to thin, but it wasn't think enough, so I suggest a pork cutlet)
1 cup seasoned bread crumbs
1/4 cup parmesean cheese
2-3 small cloves of garlic minced
1/4 cup shredded mozzarella
1/2 tsp salt
1 large can crushed tomatoes
1/4 jar (approx 1 cup) Ragu tomato sauce (I used Old World Style)
1. In a bowl, combine bread crumbs, cheeses, salt, garlic and mix until well incorporated. Sprinkle mixture over each piece of thin pork. Wrap the pork around the filling and secure (I used toothpicks, but remember how many are in the meat, you could also use cooking twine).
2. Bring pan (use one with sides, because once meat is browned, I put the sauce over to cook through) to heat over medium high heat. Spray with cooking spray and add pork. Brown on all sides. If you have a smaller pan, you may have to work in batches. Do not overcrowd the pan, or the meat will steam and never brown. Once all of the pork has browned, add it all to the pan and cover with tomatoes and tomato sauce. Bring to rapid simmer and cover. Lower heat to low and allow to cook through (I let mine go for about 45 min to an hour).
I serve mine over pasta and it was SO GOOD! I couldn't stop eating the sauce!
Pork Braciole
1 pound pork (I used a loin that I cut to flatten and tried to thin, but it wasn't think enough, so I suggest a pork cutlet)
1 cup seasoned bread crumbs
1/4 cup parmesean cheese
2-3 small cloves of garlic minced
1/4 cup shredded mozzarella
1/2 tsp salt
1 large can crushed tomatoes
1/4 jar (approx 1 cup) Ragu tomato sauce (I used Old World Style)
1. In a bowl, combine bread crumbs, cheeses, salt, garlic and mix until well incorporated. Sprinkle mixture over each piece of thin pork. Wrap the pork around the filling and secure (I used toothpicks, but remember how many are in the meat, you could also use cooking twine).
2. Bring pan (use one with sides, because once meat is browned, I put the sauce over to cook through) to heat over medium high heat. Spray with cooking spray and add pork. Brown on all sides. If you have a smaller pan, you may have to work in batches. Do not overcrowd the pan, or the meat will steam and never brown. Once all of the pork has browned, add it all to the pan and cover with tomatoes and tomato sauce. Bring to rapid simmer and cover. Lower heat to low and allow to cook through (I let mine go for about 45 min to an hour).
I serve mine over pasta and it was SO GOOD! I couldn't stop eating the sauce!
Thursday, August 11, 2011
Smoky Lentil Soup
This recipe came to my inbox the other day along with an advertisement for a new soup making small appliance for the kitchen. I don't really feel that I would ever need something like this appliance (which is pretty much a blender that can heat up to cook ingredients prior to needing to be blended...I can achieve the same thing-although with a few more dishes to do- with a pot and a blender), but the recipe was intriguing. Now I can't believe in the dreadfully hot day we are having that I decided to make soup, but I did and it is delicious! So we will just sit under the fan in the A/C eating this yummy soup!
Using the Cuisinart soup maker and blender, you can sauté the vegetables, cook the soup and then puree it all in one vessel. For a quick and easy weeknight dinner, pair this hearty lentil soup with our Grown-Up Grilled Cheese Sandwiches (see related recipe at left).
3 slices of bacon (I used turkey bacon)
1 small onion, diced
1 carrot, peeled and cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 tsp. minced garlic
1 Tbs. tomato paste
1 tsp. smoked paprika (I didn't have this, so I used a little more than 1/2 tsp of chili powder)
1/4 cup canned diced tomatoes, drained (I also didn't have this, so I used crushed tomatoes)
3/4 cup lentils, picked over and rinsed
4 cups chicken broth
1. Preheat large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until browned/crisp. Drain on paper towels and chop.
2. Return the pot to the heat and add the onion, carrot, celery, garlic, tomato paste and paprika (or chili powder). Cook until the vegetables just start to soften. Add the tomatoes, lentils and broth. Cover and cook on high heat until the lentils are tender, approximatley 30 minutes. Add in bacon reserving a few pieces for garnish.
3. This step is optional. I used my stick blender and pureed until smooth and almost creamy. If you like yours more chunky, you can skip this or just blend it lightly. If you don't have a stick blender, you can pour the soup into a blender. Use the lid, but leave that central piece out and cover with a towel, blend on low.
Using the Cuisinart soup maker and blender, you can sauté the vegetables, cook the soup and then puree it all in one vessel. For a quick and easy weeknight dinner, pair this hearty lentil soup with our Grown-Up Grilled Cheese Sandwiches (see related recipe at left).
3 slices of bacon (I used turkey bacon)
1 small onion, diced
1 carrot, peeled and cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 tsp. minced garlic
1 Tbs. tomato paste
1 tsp. smoked paprika (I didn't have this, so I used a little more than 1/2 tsp of chili powder)
1/4 cup canned diced tomatoes, drained (I also didn't have this, so I used crushed tomatoes)
3/4 cup lentils, picked over and rinsed
4 cups chicken broth
1. Preheat large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until browned/crisp. Drain on paper towels and chop.
2. Return the pot to the heat and add the onion, carrot, celery, garlic, tomato paste and paprika (or chili powder). Cook until the vegetables just start to soften. Add the tomatoes, lentils and broth. Cover and cook on high heat until the lentils are tender, approximatley 30 minutes. Add in bacon reserving a few pieces for garnish.
3. This step is optional. I used my stick blender and pureed until smooth and almost creamy. If you like yours more chunky, you can skip this or just blend it lightly. If you don't have a stick blender, you can pour the soup into a blender. Use the lid, but leave that central piece out and cover with a towel, blend on low.
Sunday, July 31, 2011
Sausage, White Bean, and Spinach Stew
I saw this recipe in the most recent issue of Womans Day magazine and thought it looked pretty good. I decided to make it for dinner tonight. It was so delicious! I made a few changes, which I will post at the end (mostly changes to suit the hubby's picker eater palate). You can make this low carb by using Dreamfields Pasta. Chcek them out here...http://www.dreamfieldsfoods.com/
Sausage, White bean, and Spinach Stew
1 Tbsp olive oil
12 oz cooked turkey Italian sausage, cut into 1/2 thick coins
2 garlic cloves minced
1/2 cup dry white wine (I left this out)
32 oz chicken broth
4 oz (approx 1 cup) uncooked small pasta (I used elbows)
15 oz can of white beans, rinsed (I used great white northern beans)
10 oz raw spinach with thick stems removed (I used frozen spinach)
Parmesean cheese
1. Heat the oil in a large saucepan over medium heat. Add sausage and cook until browned. Remove sausage and set aside.
2. Add garlic to the pan and cook, but do not let brown. Add wine (if using, if not just skip this step) and allow to simmer for 1 minute.
3. Add broth and pasta and bring to a boil. Reduce heat to simmer. Simmer a few minutes less than recommended on package of pasta (eg- my elbows said to cook 8 minutes, so I simmered for 5 minutes).
4. Add beans, sausage and cook until heated through and pasta cooked. Remove from heat and stir in spinach until wilted.
Serve with parmesean.
I left out the wine because my hubby doesn't like cooking with wine. I also used frozen spinach (the hubby didn't want any spinach in his stew). I heated it in the microwave according to the directions and stirred a scoopful into my bowl along with my serving of soup.
This soup was a real hit!
Sausage, White bean, and Spinach Stew
1 Tbsp olive oil
12 oz cooked turkey Italian sausage, cut into 1/2 thick coins
2 garlic cloves minced
1/2 cup dry white wine (I left this out)
32 oz chicken broth
4 oz (approx 1 cup) uncooked small pasta (I used elbows)
15 oz can of white beans, rinsed (I used great white northern beans)
10 oz raw spinach with thick stems removed (I used frozen spinach)
Parmesean cheese
1. Heat the oil in a large saucepan over medium heat. Add sausage and cook until browned. Remove sausage and set aside.
2. Add garlic to the pan and cook, but do not let brown. Add wine (if using, if not just skip this step) and allow to simmer for 1 minute.
3. Add broth and pasta and bring to a boil. Reduce heat to simmer. Simmer a few minutes less than recommended on package of pasta (eg- my elbows said to cook 8 minutes, so I simmered for 5 minutes).
4. Add beans, sausage and cook until heated through and pasta cooked. Remove from heat and stir in spinach until wilted.
Serve with parmesean.
I left out the wine because my hubby doesn't like cooking with wine. I also used frozen spinach (the hubby didn't want any spinach in his stew). I heated it in the microwave according to the directions and stirred a scoopful into my bowl along with my serving of soup.
This soup was a real hit!
Wednesday, July 6, 2011
Margarita Chicken
Chilis was having this awesome deal last week. $35 for an appetizer, 2 meals, 2 margaritas (top shelf I might add), and a dessert. My hubby really wanted to go, and although I looked forward to the yummy feast, I didn't want to go crazy with all of those calories (not such a good advertisement for Chilis, but I think I gained 2 pounds after eating all that yumminess). I usually go for the Chicken Fajitas, but decided instead to have the Margarita Grilled Chicken this time at the recommendation of the waiter. He said it wouldn't "weigh me down." Oh my it was SO delicious and I have been craving it ever since. That is why I decided to try to recreate it. Mine is not exactley like theirs. If you Google (or Bing, or Dogpile....whatever search you like to use) a copycat recipe, they use margarita mix. I wanted to avoid the temptation of having margarita mix in the house, so I decided to make it from scratch. The meal was very tasty! I will definitley make it again.
Margarita Chicken
3 boneless skinless chicken breasts cut in half NOTE- almost like butterflying, but seperate the pieces (to make them thinner so they cook more evenly and quicker)
Salt and pepper
Zest of 2 limes
Juice of 2 limes
1 Tbsp honey
1-2 tsp brown sugar
1 Tbsp triple sec (optional)
1 Tbsp tequila (optional)
1. In a large bowl, combine the zest, lime juice, honey, 1 tsp brown sugar, triple sec and tequila. Taste. If too sour, add more brown sugar and stir to combine.
2. Season chicken with salt and pepper. Place chicken in marinade and allow to marinate approximately 30 minutes.
3. Preheat grill (or grill pan which is what I used). Cook chicken until done.
I served mine over rice and beans (just like Chilis)!
Margarita Chicken
3 boneless skinless chicken breasts cut in half NOTE- almost like butterflying, but seperate the pieces (to make them thinner so they cook more evenly and quicker)
Salt and pepper
Zest of 2 limes
Juice of 2 limes
1 Tbsp honey
1-2 tsp brown sugar
1 Tbsp triple sec (optional)
1 Tbsp tequila (optional)
1. In a large bowl, combine the zest, lime juice, honey, 1 tsp brown sugar, triple sec and tequila. Taste. If too sour, add more brown sugar and stir to combine.
2. Season chicken with salt and pepper. Place chicken in marinade and allow to marinate approximately 30 minutes.
3. Preheat grill (or grill pan which is what I used). Cook chicken until done.
I served mine over rice and beans (just like Chilis)!
Saturday, June 18, 2011
Bagels
I found a recipe for homemade bagels a few years back and decided to give it a try. So good! I have made them a few times for friends and family and they always get rave reviews! I haven't made them much lately because of the low carb diet my hubby has to be on (and because we have been so busy), but I can't wait to make them again! Here is the link to the original recipe from Little Miss Foodie Two Shoes
4 cups flour (I have used both bread and all purpose flour and they don't see too different)
2 tsp. salt
1 tbs. honey (optional)
1 1/2 tsp. instant yeast
1 1/4 cups water (at 80 degrees)
Flour for dusting the baking sheet
1. In a large bowl, combine the flour, salt, and honey. Add the yeast and water; mix at the lowest speed until the dough comes together, about 4 minutes. The original recipe allows the mixer to knead the dough, but I am just not patient enough and have never done that. I just allow the dough to come together and take it out.
2. Turn the dough onto a work surface; divide it into 8 portions. Roll each portion into a ball and keep them covered with a clean towel or plastic wrap while you work with the other pieces.
3. Roll each ball under your palms making a rope(kind of like you probably used to do with Play Do when you were a kid). At this point is where I add in flavorings (chocolate chips, asiago cheese, sundried tomatoes, etc. Just press them randonly into the rope). Bring each end of the rope together making a circle, overlap the ends of the rope and pinch the overlapped area firmly together.
4. Put a dusting of flour onto a baking sheet (to prevent dough from sticking). Place rings of dough onto the sheet. Cover with plastic wrap and refrigerate overnight.
5. Remove the dough from the refrigerator. Preheat the oven to 450 degrees. Bring a large pot of water to a boil.
6. Drop the dough rings into the boiling water and allow to boil until slightly puffy (approx 1 minute). Remove the rings and allow to drain. Place onto prepared baking sheet. (If you want to use toppings- sesame seeds, salt, poppy seeds, parmesean cheese-sprinkle on at this point). Bake approx 15 minutes or until golden brown (I found mine didn't always brown on top, but the bottoms did cook, so check the bottom of the bagel to prevent burning). Allow to cool slightly and enjoy!
PS- our favorites were Asiago cheese with parmasean on top, chocolate chip, and sundried tomato.
4 cups flour (I have used both bread and all purpose flour and they don't see too different)
2 tsp. salt
1 tbs. honey (optional)
1 1/2 tsp. instant yeast
1 1/4 cups water (at 80 degrees)
Flour for dusting the baking sheet
1. In a large bowl, combine the flour, salt, and honey. Add the yeast and water; mix at the lowest speed until the dough comes together, about 4 minutes. The original recipe allows the mixer to knead the dough, but I am just not patient enough and have never done that. I just allow the dough to come together and take it out.
2. Turn the dough onto a work surface; divide it into 8 portions. Roll each portion into a ball and keep them covered with a clean towel or plastic wrap while you work with the other pieces.
3. Roll each ball under your palms making a rope(kind of like you probably used to do with Play Do when you were a kid). At this point is where I add in flavorings (chocolate chips, asiago cheese, sundried tomatoes, etc. Just press them randonly into the rope). Bring each end of the rope together making a circle, overlap the ends of the rope and pinch the overlapped area firmly together.
4. Put a dusting of flour onto a baking sheet (to prevent dough from sticking). Place rings of dough onto the sheet. Cover with plastic wrap and refrigerate overnight.
5. Remove the dough from the refrigerator. Preheat the oven to 450 degrees. Bring a large pot of water to a boil.
6. Drop the dough rings into the boiling water and allow to boil until slightly puffy (approx 1 minute). Remove the rings and allow to drain. Place onto prepared baking sheet. (If you want to use toppings- sesame seeds, salt, poppy seeds, parmesean cheese-sprinkle on at this point). Bake approx 15 minutes or until golden brown (I found mine didn't always brown on top, but the bottoms did cook, so check the bottom of the bagel to prevent burning). Allow to cool slightly and enjoy!
PS- our favorites were Asiago cheese with parmasean on top, chocolate chip, and sundried tomato.
Thursday, June 16, 2011
Chicken Souvlaki
I have been craving Greek food for a while. Since the hubby doesn't like it, I decided to make a grilled (Greek seasoned) chicken breast so he could eat it plain, and I could make it more authentic with tzatiki sauce, greek salad, etc.
My bestie Christine and I used to go to the Sponge Docks and go to the restaurant dubbed "The Greek answer to McDonalds" and get the Chicken Souvlaki platter. From that time I have been hooked! So good!!
Chicken Souvlaki
1 lb boness, skinless chicken breasts (you can cut into bite sized pieces to skewer to make a kabob, but I cooked mine whole- I think I prefer the kabobs though)
1 Tbsp white wine vinegar
2 garlic cloves minced
1-2 tsp dried oregano
1/2 - 1 tsp crushed red pepper flakes
1/2 tsp salt
1/2 tsp pepper
1/3 cup plain yogurt
Tzatziki sauce (see below)
1. Combine all ingredients except the chicken in a large bowl (or gallon ziploc), mix well. Add in chicken. Make sure chicken get coated with marinade. Allow to marinate at least 30 minutes up to overnight.
2. Remove chicken from marinade. Discard marinade. If using bite sized pieces, thread on skewers. Cook on grill (I used my cast iron grill pan) until cooked through.
3. You can serve this in a pita with Tzatziki sauce, tomato, and onion. I had mine with yellow rice and a Greek salad.
Tzatziki sauce
1/2 cup plain yogurt (I used low fat, but the zero fat Greek yogurt is the best)
1/2 cup sour cream
1/2 cucumber, peeled, deseeded and diced
1-2 cloves of garlic minced
1/2 tsp oregano
1-2 tsp red wine vinegar
Salt, pepper to taste
1. Combine all ingredients until well mixed. Enjoy!
My bestie Christine and I used to go to the Sponge Docks and go to the restaurant dubbed "The Greek answer to McDonalds" and get the Chicken Souvlaki platter. From that time I have been hooked! So good!!
Chicken Souvlaki
1 lb boness, skinless chicken breasts (you can cut into bite sized pieces to skewer to make a kabob, but I cooked mine whole- I think I prefer the kabobs though)
1 Tbsp white wine vinegar
2 garlic cloves minced
1-2 tsp dried oregano
1/2 - 1 tsp crushed red pepper flakes
1/2 tsp salt
1/2 tsp pepper
1/3 cup plain yogurt
Tzatziki sauce (see below)
1. Combine all ingredients except the chicken in a large bowl (or gallon ziploc), mix well. Add in chicken. Make sure chicken get coated with marinade. Allow to marinate at least 30 minutes up to overnight.
2. Remove chicken from marinade. Discard marinade. If using bite sized pieces, thread on skewers. Cook on grill (I used my cast iron grill pan) until cooked through.
3. You can serve this in a pita with Tzatziki sauce, tomato, and onion. I had mine with yellow rice and a Greek salad.
Tzatziki sauce
1/2 cup plain yogurt (I used low fat, but the zero fat Greek yogurt is the best)
1/2 cup sour cream
1/2 cucumber, peeled, deseeded and diced
1-2 cloves of garlic minced
1/2 tsp oregano
1-2 tsp red wine vinegar
Salt, pepper to taste
1. Combine all ingredients until well mixed. Enjoy!
Friday, June 10, 2011
Filling low fat quesadillas
Have you ever come home from work and been so hungry you could eat your way through the entire refrigerator and not feel satisfied? I was having one of those days today and wanted a filling meal that would not break my diet. A few weeks ago, I was having dinner at my sister's house and she made us quesadillas and used some veggies to save on calories. I was having such a craving for those quesadillas, so I stopped at the grocery store on my way home and loaded up my basket with veggies. These were so tasty and so filling! I made a smaller amount, because my picky eater hubby didn't even want to try them, so up the recipe as much as you feel you need. I did have a little of everything left over for a yummy lunch tomorrow.
Veggie and chicken quesadillas
2 boneless skinless chicken breasts cut into cubes and cooked (I sauteed mine in a pan)
1 zuchinni cut up into bite sized pieces
1 corn on the cob- cut kernels off the cob
1/2 bag of Birds Eye pepper stir fry frozen veggies (this was the only one I could find with peppers and onions)
1 Tbsp Sante Fe cooking cream (optional)
Shredded cheddar cheese
Tortillas
1 tomato diced
Sour cream
1. In frying pan, saute zuchinni to your liking (I like mine with a little bite, but not crunchy). Put cooked zuchinni aside.
2. In same emptied frying pan, saute corn kernels over medium high heat until heated through and some of the skins have browned. Set aside.
3. Using same frying pan (emptied of corn), saute peppers and onions until heated through and starts to brown. Set aside.
4. Now to assemble the quesadilla. If using the cooking cream, smear a small amount on one half of a tortilla. Cover one half of tortilla with chicken and veggies. Sprinkle with cheese. Fold over and cook in frying pan until crisp and brown, then flip and cook other side. Repeat for each tortilla.
5. Serve with tomatoes and sour cream.
Veggie and chicken quesadillas
2 boneless skinless chicken breasts cut into cubes and cooked (I sauteed mine in a pan)
1 zuchinni cut up into bite sized pieces
1 corn on the cob- cut kernels off the cob
1/2 bag of Birds Eye pepper stir fry frozen veggies (this was the only one I could find with peppers and onions)
1 Tbsp Sante Fe cooking cream (optional)
Shredded cheddar cheese
Tortillas
1 tomato diced
Sour cream
1. In frying pan, saute zuchinni to your liking (I like mine with a little bite, but not crunchy). Put cooked zuchinni aside.
2. In same emptied frying pan, saute corn kernels over medium high heat until heated through and some of the skins have browned. Set aside.
3. Using same frying pan (emptied of corn), saute peppers and onions until heated through and starts to brown. Set aside.
4. Now to assemble the quesadilla. If using the cooking cream, smear a small amount on one half of a tortilla. Cover one half of tortilla with chicken and veggies. Sprinkle with cheese. Fold over and cook in frying pan until crisp and brown, then flip and cook other side. Repeat for each tortilla.
5. Serve with tomatoes and sour cream.
Wednesday, June 8, 2011
Low fat, low carb brownie cupcakes
I was watching the Food Network this weekend and the Hungry Girl was on. She was making foods that you could replace some of your guilty pleasures with. She made kale chips to replace potato chips. She made butternut squash fries. The one I knew I had to try though, were these brownie cupcakes. So easy, low fat and they are so delicious!
Brownie cupcakes
1 box chocolate cake mix (I used the Sugar Free type)
1 can pumpkin (do not use pumpkin pie mix)
1. Preheat oven to temperature instructed on package of cake mix. Line muffin tin with cupcake liners.
2. In a medium mixing bowl, combine pumpkin and cake mix. Stir until combined. It will seem dry, but it will come together, just keep mixing. Fill cupcake liners about 3/4 full. Bake as instructed on package of cake mix for cupcakes.
3. Allow to cool and you can either frost or eat as is. YUM!
Brownie cupcakes
1 box chocolate cake mix (I used the Sugar Free type)
1 can pumpkin (do not use pumpkin pie mix)
1. Preheat oven to temperature instructed on package of cake mix. Line muffin tin with cupcake liners.
2. In a medium mixing bowl, combine pumpkin and cake mix. Stir until combined. It will seem dry, but it will come together, just keep mixing. Fill cupcake liners about 3/4 full. Bake as instructed on package of cake mix for cupcakes.
3. Allow to cool and you can either frost or eat as is. YUM!
Sunday, June 5, 2011
Basic Risotto
I got a recipe for risotto from Weight Watchers. I have been wanting to try risotto for so long. I am always seeing it made on cooking shows, but have never gotten around to trying it. Tonight, I was trying to put a few meals for the week together (otherwise I keep snacking while I cook and I am putting the pounds back on...urg) and decided to make the risotto. The original recipe calls for yummy asparagus, but I didn't have any, so I made a basic recipe to which you could probably add just about anything. I have seen risotto made with butternut squash, mushrooms, pancetta, etc. So consider this your base that you can add to as you like.
Basic risotto
Cooking spray
1 Tbsp butter or margarine
1/2 sweet onion or 3 small shallots, minced
1 cup uncooked arborio rice
4 cups chicken broth
1/3 cup grated Parmesan cheese
salt and pepper to taste
1. Bring broth to simmer and keep warm.
2. Coat a medium pot with cooking spray and set over medium heat. Melt butter or margarine, add onion or shallots and cook until soft and translucent. Add in rice and cook for 2 minutes.
3. Add 1/2 cup hot broth to the pot at a time. Stir after each addition and allow to completely absorb before adding more broth. Continue to add broth 1/2 cup at a time until all broth has been used. Will take about 20 minutes. When rice is creamy and done (slightly chewy and not mushy) remove pot from heat and add in chese. Stir well. Season with salt and pepper.
This is so creamy and comforting, but yet does not have a lot of fat to make it that way. YUM!
Basic risotto
Cooking spray
1 Tbsp butter or margarine
1/2 sweet onion or 3 small shallots, minced
1 cup uncooked arborio rice
4 cups chicken broth
1/3 cup grated Parmesan cheese
salt and pepper to taste
1. Bring broth to simmer and keep warm.
2. Coat a medium pot with cooking spray and set over medium heat. Melt butter or margarine, add onion or shallots and cook until soft and translucent. Add in rice and cook for 2 minutes.
3. Add 1/2 cup hot broth to the pot at a time. Stir after each addition and allow to completely absorb before adding more broth. Continue to add broth 1/2 cup at a time until all broth has been used. Will take about 20 minutes. When rice is creamy and done (slightly chewy and not mushy) remove pot from heat and add in chese. Stir well. Season with salt and pepper.
This is so creamy and comforting, but yet does not have a lot of fat to make it that way. YUM!
Sunday, May 29, 2011
Tropical Granola
I have been having such a craving for tropical dried fruit lately. Maybe it is the warmer weather or something...who knows. I don't like to snack on just dried fruit though because it does have quite a bit of sugar. I was trying to think of a way to get my tropical fruit craving filled and came up with Tropical Granola! I am a little obsessed with homemade granola lately. It is so delicious and you can customize it to your craving of the week. I found this recipe on Annie's Eats, but modified it slightly. The original recipe calls for 1/3 cup brown sugar; to be honest, I forgot to put it in, but it still tastes great! The original recipe also uses pineapple puree instead of honey. Since I didn't have any pineapple available I used honey. It also calls for coconut extract, but I left it out.
Tropical Granola
5 and 1/2 cups rolled oats
1/3 cup honey
1 ripe banana mashed
1/3 cup applesauce (I used the unsweetened type)
1/2 tsp salt
Dash of cinnamon
1 cup shredded coconut
2 cups dried tropical fruit
1/2 cup nut of your choice (optional- I left this out this time)
1/2 cup white chocolate chips
1. Preheat oven to 325 F. Prepare a baking sheet with cooking spray.
2. Measure oats into a large bowl and add in nuts if you are using them. In a medium bowl, whisk together honey, mashed banana, applesauce, salt, cinnamon until well combined and smooth. Add the wet ingredients to the oats and stir until evenly coated. Spread mixture evenly on the prepared baking sheet.
3. Bake at 352F for 30 minutes. Remove from the oven and turn the granola. Bake for 15 more minutes. Cool for about 15 minutes and then add in fruit and chocolate chips. Stir or toss to combine.
Tropical Granola
5 and 1/2 cups rolled oats
1/3 cup honey
1 ripe banana mashed
1/3 cup applesauce (I used the unsweetened type)
1/2 tsp salt
Dash of cinnamon
1 cup shredded coconut
2 cups dried tropical fruit
1/2 cup nut of your choice (optional- I left this out this time)
1/2 cup white chocolate chips
1. Preheat oven to 325 F. Prepare a baking sheet with cooking spray.
2. Measure oats into a large bowl and add in nuts if you are using them. In a medium bowl, whisk together honey, mashed banana, applesauce, salt, cinnamon until well combined and smooth. Add the wet ingredients to the oats and stir until evenly coated. Spread mixture evenly on the prepared baking sheet.
3. Bake at 352F for 30 minutes. Remove from the oven and turn the granola. Bake for 15 more minutes. Cool for about 15 minutes and then add in fruit and chocolate chips. Stir or toss to combine.
Wednesday, May 25, 2011
Yummy Easy Side Dish
This recipe is so easy and quick and so delicious! It seems like such a fancy dish, but it literally took me less than 2 minutes to put together. I used canned veggies, but you could use fresh.
Green Beans with Sundried Tomatoes and Garlic
Makes 1 serving of sundried tomato topping (because the hubby won't even try it)
1 can of green beans (I used the sodium free canned green beans)
2 sundried tomatoes
1 small garlic clove
1 tsp water (or oil)
1. In a food processor or blender (I used a small one), blend water, garlic clove and sundried tomatoes. I like mine a little chunky, but you can make it any consistency you like.
2. Heat (or cook) green beans.
3. Spoon sundried tomato topping over green beans and ENJOY!
This would be a great low fat, low salt, low carb, quick and easy side dish!
Green Beans with Sundried Tomatoes and Garlic
Makes 1 serving of sundried tomato topping (because the hubby won't even try it)
1 can of green beans (I used the sodium free canned green beans)
2 sundried tomatoes
1 small garlic clove
1 tsp water (or oil)
1. In a food processor or blender (I used a small one), blend water, garlic clove and sundried tomatoes. I like mine a little chunky, but you can make it any consistency you like.
2. Heat (or cook) green beans.
3. Spoon sundried tomato topping over green beans and ENJOY!
This would be a great low fat, low salt, low carb, quick and easy side dish!
Monday, January 17, 2011
Baked crab rangoon
My brother (who attends the University of Florida...GO GATORS) was in town due to a three day weekend. The parents were going to be out for the evening, so dinner was up to me. My other brother was scheduled for surgery the following day. I wanted to make something both brothers would enjoy that would also be healthy. John loves Chinese food, and everytime we get Chinese, Jacob orders crab rangoons, so I decided to make these. They are SO easy, and being baked, you can enjoy more of them without the guilty feelings!
Baked crab rangoons
1 6oz can crab meat drained
4oz 1/3 less fat cream cheese, softended
2 green onions chopped
Salt and pepper to taste
Wonton wrappers
1. Preheat oven to 400F
2. In medium bowl, combine cream cheese, crab meat, green onions, salt and pepper and stir to combine.
3. Spray muffin pan with nonstick cooking spray. Place wonton wrapper in each muffin cup.
4. Fill each wonton wrapper with crab mixture.
5. Bake at 400F for 8-10 minutes, or until wonton wrapper has browned and crab mixture is heated through.
Baked crab rangoons
1 6oz can crab meat drained
4oz 1/3 less fat cream cheese, softended
2 green onions chopped
Salt and pepper to taste
Wonton wrappers
1. Preheat oven to 400F
2. In medium bowl, combine cream cheese, crab meat, green onions, salt and pepper and stir to combine.
3. Spray muffin pan with nonstick cooking spray. Place wonton wrapper in each muffin cup.
4. Fill each wonton wrapper with crab mixture.
5. Bake at 400F for 8-10 minutes, or until wonton wrapper has browned and crab mixture is heated through.
Monday, December 13, 2010
Chicken Pot Pie
With this cold weather upon us, I was trying to come up with a yummy meal using up some chicken breasts that would warm us up. I remembered that I had just bought a Jiffy pie crust mix, so the idea for a chicken pot pie was born! If you have never tried a Jiffy pie crust mix pie crust, you MUST! So easy, so inexpensive, so tasty! They have been slightly hard to find, so when I do find them next I intend to stock up!
Chicken Pot Pie
7-8 boneless, skinless chicken breasts
1 package frozen mixed vegetables
2 cans cream soup (I mixed cream of mushroom and cream of chicken and I used the low fat variety)
1 Jiffy pie crust mix prepared according to directions on the box
1. Bring a large pot of seasoned water to a boil. Add in chicken breasts and reduce to medium. When chicken breasts are cooked through, remove and allow to cool slightly until able to handle. Shred chicken with 2 forks. Preheat oven to 375 F.
2. Put shredded chicken, frozen veggies, creamed soup in large casserole dish. Mix until well combined. You may add a splash of milk to thin out the cream if needed.
3. Roll out prepared pie crust and place over top of casserole. Place casserole into preheated oven and bake until mixture is heated through and pie crust topping is a golden brown.
Chicken Pot Pie
7-8 boneless, skinless chicken breasts
1 package frozen mixed vegetables
2 cans cream soup (I mixed cream of mushroom and cream of chicken and I used the low fat variety)
1 Jiffy pie crust mix prepared according to directions on the box
1. Bring a large pot of seasoned water to a boil. Add in chicken breasts and reduce to medium. When chicken breasts are cooked through, remove and allow to cool slightly until able to handle. Shred chicken with 2 forks. Preheat oven to 375 F.
2. Put shredded chicken, frozen veggies, creamed soup in large casserole dish. Mix until well combined. You may add a splash of milk to thin out the cream if needed.
3. Roll out prepared pie crust and place over top of casserole. Place casserole into preheated oven and bake until mixture is heated through and pie crust topping is a golden brown.
Tuesday, November 23, 2010
Chicken Enchilada Casserole
Our freezer was completely full and with Thanksgiving coming up, I needed to make space for my turkey. In the freezer was a half bag of frozen chicken breasts, so I decided to start there. Whenever I see a bag of frozen chicken breasts, a few meal ideas come to mind...chicken enchiladas, chicken parmesean, or stuffed chicken breasts. I was craving chicken enchiladas, so I decided to go with those. When I started getting everything together, I realized I didn't have a can of green chilis like the recipe calls for. I did notice though that we had a can of Rotel tomatoes with green chilis, so I decided to use them. Usually I do not put tomatoes in my enchiladas, but I had no choice. It turned out delicious! I didn't feel like rolling the enchiladas because I was in a hurry, so I made a casserole. It was a hit!
Chicken Enchilada Casserole
1 can cream soup (we only had cream of celery and it worked fine, but I would recommend cream of chicken and I use low fat)
1 1/2 cups sour cream (I use low fat)
1 - 1 1/2 pounds cooked chicken breasts cubed
1 onion diced
1 Tbsp chili powder
1 can Rotel tomatoes with green chiles
1 package tortillas
2 cups shredded cheese (I usually use sharp cheddar, but a mexican blend would work great as well)
1. Preheat oven to 350 F
2. Saute diced onions over medium heat until translucent. Add chili powder and stir to combine. Mix in cooked chicken and Rotel tomatoes and heat through.
3. Meanwhile in a medium bowl, stir together sour cream and cream soup. Stir until well combined.
4. Add half or 2/3 of sour cream soup mixture to chicken and tomatoes. Stir well until combined. Heat through and remove from heat.
5. Prepare a 9x13 baking dish with cooking spray. Layer the bottom of the dish with tortillas. Cover with chicken/tomato/cream mixture. Top with layer of tortillas. Spread remaining sour cream mixture over top. Sprinkle with cheese.
6. Cover pan with foil and bake at 350F for 15 minutes. Remove foil and continue to bake until cheese is melty.
Chicken Enchilada Casserole
1 can cream soup (we only had cream of celery and it worked fine, but I would recommend cream of chicken and I use low fat)
1 1/2 cups sour cream (I use low fat)
1 - 1 1/2 pounds cooked chicken breasts cubed
1 onion diced
1 Tbsp chili powder
1 can Rotel tomatoes with green chiles
1 package tortillas
2 cups shredded cheese (I usually use sharp cheddar, but a mexican blend would work great as well)
1. Preheat oven to 350 F
2. Saute diced onions over medium heat until translucent. Add chili powder and stir to combine. Mix in cooked chicken and Rotel tomatoes and heat through.
3. Meanwhile in a medium bowl, stir together sour cream and cream soup. Stir until well combined.
4. Add half or 2/3 of sour cream soup mixture to chicken and tomatoes. Stir well until combined. Heat through and remove from heat.
5. Prepare a 9x13 baking dish with cooking spray. Layer the bottom of the dish with tortillas. Cover with chicken/tomato/cream mixture. Top with layer of tortillas. Spread remaining sour cream mixture over top. Sprinkle with cheese.
6. Cover pan with foil and bake at 350F for 15 minutes. Remove foil and continue to bake until cheese is melty.
Friday, November 12, 2010
Pumpkin Granola
I had half of a can of pumpkin left over from my previous pumpkin endeavor (pumpkin oatmeal cookies) that needed to be used. I had recently made peanut butter cookies, and was not wanting to make something with lots of butter. I did a search and came across this recipe. Due to it looking so yummy and being low in fat (no oil unlike many granola recipes....who knew granola had oil??), I decided to try it. YUM! So easy and so delicious!
Pumpkin Granola (adapted from Two Peas and Their Pod blog)
5 cups rolled oats
1 cup pecans (optional)
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
3/4 cup brown sugar
1/2 cup pumpkin puree (I used Libby canned pumpkin....NOT pumpkin pie mix)
1/4 cup applesauce
1/4 maple syrup
1 tsp vanilla extract
Mix ins (optional)- dried cranberries, white chocolate chips, butterscotch chips, use your imagination
1. Preheat oven 325F
2. Cover baking sheet with foil and spray with cooking spray.
3. In large bowl, combine oats, pecans, spices, and salt. Stir well to combine.
4. In medium bowl, combine brown sugar, pumpkin, applesauce, maple syrup, vanilla. Whisk to combine.
5. Add wet ingredients to oat mixture and stir well until coated. Put mixture on prepared baking sheet and spread out. Bake at 325F for 20 minutes, then stir and bake 15 minutes longer (or until browned).
6. When finished baking, add in mix-ins.
Pumpkin Granola (adapted from Two Peas and Their Pod blog)
5 cups rolled oats
1 cup pecans (optional)
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
3/4 cup brown sugar
1/2 cup pumpkin puree (I used Libby canned pumpkin....NOT pumpkin pie mix)
1/4 cup applesauce
1/4 maple syrup
1 tsp vanilla extract
Mix ins (optional)- dried cranberries, white chocolate chips, butterscotch chips, use your imagination
1. Preheat oven 325F
2. Cover baking sheet with foil and spray with cooking spray.
3. In large bowl, combine oats, pecans, spices, and salt. Stir well to combine.
4. In medium bowl, combine brown sugar, pumpkin, applesauce, maple syrup, vanilla. Whisk to combine.
5. Add wet ingredients to oat mixture and stir well until coated. Put mixture on prepared baking sheet and spread out. Bake at 325F for 20 minutes, then stir and bake 15 minutes longer (or until browned).
6. When finished baking, add in mix-ins.
Monday, June 14, 2010
Carrot Cake with Cream Cheese frosting
I had a block of cream cheese just waiting to expire in the refrigerator. It was pushed all the way to the back of the fridge...one of those extra ones I got because I had a coupon. Well I decided to make my stuffed chicken breasts (see previous post for those). That only used half of the block, and it was about to expire, so I decided I needed to use it up somehow. I decided then, a sweet treat was in order. I looked online for something and found a recipe for banana nut cake with cream cheese frosting by Paula Deen. I do have LOTS of leftover bananas in the freezer just waiting to be used....but I made a banana bread and brought it to work and nobody ate it...so I decided to nix that idea. I remembered that a lot of my co-workers love carrot cake and it is typically made with a cream cheese frosting...so that is what I made. This is my FIRST attempt at carrot cake....everyone raved about it. They were fighting over the cupcakes....yup, even mad at me for not making enough of them. One girl asked for the recipe! So here it is....
Carrot Cupcakes with Cream Cheese Frosting
Cream Cheese Frosting
Courtesy of Paula Deen
4 ounces of cream cheese (I used 1/3 less fat) at room temperature
1/4 cup unsalted butter (1/2 stick) at room temperature
1/2 pound confectioners sugar
1/2 tsp vanilla extract
1. In a bowl with a hand mixer, blend together the cream cheese and butter.
2. Gradually add the confectioners' sugar and beat until light and fluffy.
3. Beat in the vanilla.
4. Store in refrigerator until cakes are baked and cool.
Carrot Cake
Courtesy of Allrecipes.com
2 eggs
1/2 cup all natural, no sugar added applesauce
1 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1-1/2 cups grated carrots
1. Preheat oven to 350 degrees F
2. Prepare muffin/cupcake tins- either grease them or use paper liners.
3. In a large bowl with a hand mixer, beat together eggs, applesauce, white sugar and vanilla.
4. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots.
5. Pour even amounts into prepared cupcake tin. Sometimes using an ice cream scoop or a measuring cup will allow for more even amounts and therefore more even cooking times.
6. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
7. When cool, decorate or frost with cream cheese frosting.
If you let these sit in the refrigerator overnight they get so much more tasty!
Carrot Cupcakes with Cream Cheese Frosting
Cream Cheese Frosting
Courtesy of Paula Deen
4 ounces of cream cheese (I used 1/3 less fat) at room temperature
1/4 cup unsalted butter (1/2 stick) at room temperature
1/2 pound confectioners sugar
1/2 tsp vanilla extract
1. In a bowl with a hand mixer, blend together the cream cheese and butter.
2. Gradually add the confectioners' sugar and beat until light and fluffy.
3. Beat in the vanilla.
4. Store in refrigerator until cakes are baked and cool.
Carrot Cake
Courtesy of Allrecipes.com
2 eggs
1/2 cup all natural, no sugar added applesauce
1 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1-1/2 cups grated carrots
1. Preheat oven to 350 degrees F
2. Prepare muffin/cupcake tins- either grease them or use paper liners.
3. In a large bowl with a hand mixer, beat together eggs, applesauce, white sugar and vanilla.
4. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots.
5. Pour even amounts into prepared cupcake tin. Sometimes using an ice cream scoop or a measuring cup will allow for more even amounts and therefore more even cooking times.
6. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
7. When cool, decorate or frost with cream cheese frosting.
If you let these sit in the refrigerator overnight they get so much more tasty!
Monday, April 5, 2010
French Toast Casserole
Before you read any further, you must know that you will need to refrigerate the uncooked french toast overnight prior to baking, so plan ahead!
We had brunch this year for Easter instead of our usual dinner. Everyone brought along a dish, and I only had to make a few things. I wanted a pancake or french toast dish and found this recipe from Paula Deen on Foodnetwork.com. It is SUPER easy and it got RAVE reviews from the family! People went back for seconds and thirds of this item and left others untouched!
Baked French Toast Casserole
Courtesy of Paula Deen and Foodnetwork.com
(Printable Recipe)
1 loaf of french bread (I used Challah) sliced into 1 inch pieces
8 large eggs
2 cups half and half (I used fat free)
1 cup milk (I used skim)
2 Tbsp granulated sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon (I left this out for the hubby)
1/4 tsp ground nutment (I left this out as well)
1. Arrange 20 slices of bread (slightly overlapping) in a buttered 13x9 inch pan.
2. In a large bowl, combine the eggs, milk, granulated sugar, vanilla, and spices. Whisk well to combine. Pour mixture over bread slices, making sure each piece is evenly coated. Cover and refrigerate overnight.
3. The next day, preheat the oven to 350F. Bake uncovered for 40 minutes or until eggs are set and bread is golden.
Yum! So delicious!
We had brunch this year for Easter instead of our usual dinner. Everyone brought along a dish, and I only had to make a few things. I wanted a pancake or french toast dish and found this recipe from Paula Deen on Foodnetwork.com. It is SUPER easy and it got RAVE reviews from the family! People went back for seconds and thirds of this item and left others untouched!
Baked French Toast Casserole
Courtesy of Paula Deen and Foodnetwork.com
(Printable Recipe)
1 loaf of french bread (I used Challah) sliced into 1 inch pieces
8 large eggs
2 cups half and half (I used fat free)
1 cup milk (I used skim)
2 Tbsp granulated sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon (I left this out for the hubby)
1/4 tsp ground nutment (I left this out as well)
1. Arrange 20 slices of bread (slightly overlapping) in a buttered 13x9 inch pan.
2. In a large bowl, combine the eggs, milk, granulated sugar, vanilla, and spices. Whisk well to combine. Pour mixture over bread slices, making sure each piece is evenly coated. Cover and refrigerate overnight.
3. The next day, preheat the oven to 350F. Bake uncovered for 40 minutes or until eggs are set and bread is golden.
Yum! So delicious!
Monday, March 1, 2010
Chicken with Cordon Blue filling
So another leftover I had after the party was some cream cheese. I was trying to come up with a quick recipe one night and I remembered how I love the stuffed chicken breasts I had in the past. I wasn't too in the mood for the buffalo version after consuming all of that buffalo chicken dip. I didn't have the right stuff to make the pizza version. I did, however, have some swiss cheese and ham. Viola, chicken cordon blue! I didn't feel like pounding out the chicken, so instead I cut a slit in the side and stuffed it that way. So easy and so yummy!!!
Chicken with Cordon Blue filling
(Printable Recipe)
2 boneless skinless chicken breasts
4 oz cream cheese (I used the low fat kind) softened
1/4 cup shredded swiss cheese
1 oz deli ham, chopped
1/2 tsp garlic powder
Breadcrumbs
Salt and Pepper
1. Preheat the oven to 400F
2. Make a slit in the side of each chicken breast and cut through to the center (do not butterfly the breast, you are only trying to make a pocket).
3. In a medium bowl combine the cream cheese, swiss cheese, ham, and garlic powder. Add salt and pepper to taste. Fill the pocket in each chicken breast with this filling. Secure sides of breasts with toothpicks.
4. Coat the breasts with breadcrumbs. Place in a baking dish. Add 1/8 cup water to the bottom of the baking dish. Cover with foil.
5. Bake approx 30 min or until chicken is cooked through.
YUM! I served this with rice and brocolli and used the filling that leaked into the pan as a sauce on the rice. It was so delicious!
Chicken with Cordon Blue filling
(Printable Recipe)
2 boneless skinless chicken breasts
4 oz cream cheese (I used the low fat kind) softened
1/4 cup shredded swiss cheese
1 oz deli ham, chopped
1/2 tsp garlic powder
Breadcrumbs
Salt and Pepper
1. Preheat the oven to 400F
2. Make a slit in the side of each chicken breast and cut through to the center (do not butterfly the breast, you are only trying to make a pocket).
3. In a medium bowl combine the cream cheese, swiss cheese, ham, and garlic powder. Add salt and pepper to taste. Fill the pocket in each chicken breast with this filling. Secure sides of breasts with toothpicks.
4. Coat the breasts with breadcrumbs. Place in a baking dish. Add 1/8 cup water to the bottom of the baking dish. Cover with foil.
5. Bake approx 30 min or until chicken is cooked through.
YUM! I served this with rice and brocolli and used the filling that leaked into the pan as a sauce on the rice. It was so delicious!
Thursday, January 28, 2010
Peanut Butter Banana Pancakes
Occasionally I will get a craving for banana pancakes. When I make them, I will also toss in some other things to bring them up a few notches...chocolate chips, granola, blueberries, shredded coconut. Well this time, I decided to put some peanut butter in it. They were SO delicious, so I decided to share the recipe here. Now I buy pancake mix...I don't make it from scratch...it is so much easier. I use Fiber One mix, because I feel like I am maybe eating a little healthier since my pancakes have more fiber.
Peanut Butter Banana Pancakes
(Printable Recipe)
(Makes 1-2 servings)
1/2 cup pancake mix (I used Fiber One Buttermilk)
1 very ripe banana
1 Tbsp peanut butter (I used creamy)
1/3 cup water
1. Combine pancake mix and water (you may need to add more depending on consistency you prefer, but wait until all ingredients are added to determine this).
2. Stir peanut butter into pancake mix.
3.Cut banana in half. Mash one half and stir into pancake mix. Slice the other half into coin shapes and stir into pancake mix.
4. Heat skillet over medium high heat. Spray with cooking spray. Add about 1/4-1/3 cup pancake mix to pan. When bubbles form on top of pancake and sides look set, flip over. Cook until set. Repeat with remaining mix.
I usually just put syrup on mine and they are SO good!
Peanut Butter Banana Pancakes
(Printable Recipe)
(Makes 1-2 servings)
1/2 cup pancake mix (I used Fiber One Buttermilk)
1 very ripe banana
1 Tbsp peanut butter (I used creamy)
1/3 cup water
1. Combine pancake mix and water (you may need to add more depending on consistency you prefer, but wait until all ingredients are added to determine this).
2. Stir peanut butter into pancake mix.
3.Cut banana in half. Mash one half and stir into pancake mix. Slice the other half into coin shapes and stir into pancake mix.
4. Heat skillet over medium high heat. Spray with cooking spray. Add about 1/4-1/3 cup pancake mix to pan. When bubbles form on top of pancake and sides look set, flip over. Cook until set. Repeat with remaining mix.
I usually just put syrup on mine and they are SO good!
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