Wednesday, October 24, 2012

Strawberry Almond Muffins

Wow!  I've been super busy and I haven't posted here in a long time!  Our family has embarked on a healthy eating journey over the last 5-6 months and I am very pleased with the results.  My husband has lost about 25 pounds over the last 9 months and I feel so much better knowing that we are eating healthy.  I hope to share many of our favorite low fat, low sugar recipes with you!  I found this blog and I have used many of the recipes and all of them have been great.

I made these muffins yesterday, but as I have done with all of her recipes, I substituted my home-canned applesauce for the oil.  Here's the recipe after my tweaking! Yield: 12 muffins.

1 1/2 cups whole-wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 eggs
2 tablespoons honey
1 teaspoon vanilla extract
1 1/4 cup applesauce (unsweetened)
1/2 cup sliced almonds
1/2 cup dried strawberries
Muffin/Cupcake liners

Heat the oven to 400 degrees F.  In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.  Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, and applesauce.  Mix the dry and wet ingredients together - do not overmix.  Fold in the almonds and strawberries.

Line a muffin pan with liners and fill.  Bake in warm oven for 10-15 minutes or until a toothpick comes out clean.  Serve warm or at room temperature or make a double batch and freeze some for a later date!  Enjoy!

Tuesday, August 7, 2012

Yummy Banana Chip Cookies

2 1/4 cups all purpose flour (if you want healthy use 1 3/4 cups whole wheat flour and 1/2 cup of wheat germ)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup  brown sugar
2 large eggs
2 teaspoons vanilla extract
2/3 cup  banana chips, loosely chopped
1 cup chocolate chips
2/3 cup toasted walnuts, chopped

Preheat oven to 375 degrees, racks in middle/upper middle. Line two baking sheets with parchment paper.

Whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, or stand mixer, beat the butter until lightly and fluffy, then beat in the sugar until it is the consistency of a thick frosting. Beat in the eggs one at a time, incorporating each fully before adding the next, and scraping down the sides of the bowl a few times along the way . Stir in the vanilla. Add the reserved flour mix in two increments, stirring/mixing a bit between each addition (but not too much). By hand, stir in the banana chips, chocolate chips and walnuts - mix just until everything is evenly distributed.

Drop 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 7 - 8 minutes, until barely golden on top and bottom. Resist over baking, they will come out dry and not as tasty. Cook on racks.

Friday, June 29, 2012

Purple Cabbage "Green" Smoothie

I've been drinking green smoothies for about 2 weeks now and I am hooked.  This morning I tried putting purple cabbage in my smoothie and it turned out great.  Here's what went in the blender:

About 3 leaves of purple cabbage
1 orange, peeled
1 banana
2 handfuls of blueberries
2 big handfuls of spinach
1 celery stalk
About 5 leaves of lemon balm

Yummy and oh so good for you too.

Tuesday, February 14, 2012

Creamy Chicken Rice

Just saw this recipe and I can't wait to try it.  Sounds super good!

Make homemade Creamy Chicken Rice for a classic supper side dish.
Ingredients (serves 6-8 as a side dish)
  • 2 cups low sodium chicken broth
  • 1 cup water
  • 1 1/2 cups medium grain brown rice
  • 2 large shallots, minced (or 1/2 medium onion)
  • 1 1/2 teaspoons dried oregano leaf
  • 1/2 teaspoon salt
  • 3/4 cup finely shredded Italian cheese blend
  • Preheat oven to 350 degrees. Bring chicken broth and water to a boil in a saucepan. Meanwhile, combine rice, shallots, dried oregano and salt in a 2 quart casserole or baking dish.
  • Pour chicken broth and water into rice mixture, and stir gently to mix. Bake, covered, for 40-50 minutes, or until rice is tender. Add in cheese and stir until melted. Let rice sit for 5 minutes to thicken before serving.

Tuesday, January 10, 2012

Three Cheese Chicken Alfredo Bake

1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese

Prepare pasta according to package directions; drain and return to pot. Stir together all ingredients except mozzarella cheese. Spread mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with mozzarella cheese. Bake at 350° for 30 minutes or until bubbly.