Wednesday, April 23, 2014

Healthy Snack

Peanut Butter Oat Banana Bread Bites

2 ripe bananas, mashed
1/2 tablespoon vanilla
½ cup natural chunky peanut butter 4 tablespoons maple syrup
1 cups rolled oats
1/4 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt (note: if you are using salted peanut butter, you may not need any salt, do a taste test with the batter)
1/4 cup semi-sweet mini chocolate chips

Preheat oven to 350 degrees F
In a large bowl, mix bananas, vanilla, peanut butter and maple syrup into a creamy consistency.
In another bowl, combine oats, flour, baking powder and salt
Add the dry ingredients to the wet ingredients and stir until they are well combined, the batter should be slightly sticky.
Fold in the chocolate chips.
The batter will be somewhat runny, this is ok.

Place heaping tablespoon-sized balls of the batter onto a ‘greased’ baking sheet (can also place on wax paper) and cook for 15 minutes.

Tuesday, April 22, 2014

Mini Egg Cookies

Cadbury Mini Egg Cookies
Prep Time:
15 Min
Cook Time:
15 Min

1¼ cup Flour
½ tsp Baking Soda
½ tsp Salt
½ cup Butter
¾ cup Sugar
1 tsp Vanilla
1 egg
1 cup of Cadbury Mini Eggs

Preheat oven to 375 F.
Combine flour, salt, baking soda in one bowl. In a large bowl, combine both sugars, vanilla, and butter.
Add eggs one at a time. Beat in dry ingredients. Dough should be nice and soft.
Put Mini Eggs in a Ziploc bag and take rolling pin and roll over bag to crush the mini eggs.

Drop by tablespoon onto baking sheet and bake 9-10min at 375 F.

Saturday, April 19, 2014

National Garlic Day

Garlic Chicken

2 heads garlic, cloves separated
8 chicken drumsticks (about 2 1/2 pounds), skin removed, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
1/3 cup white wine
1 cup reduced-sodium chicken broth
2 teaspoons Dijon mustard
2 teaspoons all-purpose flour
1/3 cup chopped fresh chives or scallion greens
Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut larger ones in half. Sprinkle chicken with 1/4 teaspoon salt and pepper.
Heat oil in a large skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.
Add chicken to the pan and cook until browned on one side, about 4 minutes. Turn it over and return the garlic to the pan. Add wine and cook for 1 minute.
Whisk broth, mustard, flour and the remaining 1/4 teaspoon salt in a small bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer. Cover and cook until the chicken is cooked through, 8 to 10 minutes. Serve sprinkled with chives (or scallion greens).

Roasted Garlic Mashed Purple Potatoes
1 head garlic
1/4 cup extra-virgin olive oil
10 multi-branch sprigs fresh thyme (about 1/3 ounce)
2 pounds purple or all-purpose white potatoes, cut into 1-inch pieces
1/2 cup reduced-fat sour cream
1/2 cup low-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
Preheat oven to 400°F.
Rub off excess papery skin from garlic head without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic in a small baking dish, such as a bread pan. Drizzle with oil and lay thyme sprigs around it. Cover with foil. Roast until very soft, 30 to 45 minutes. Uncover and let cool.
About 15 minutes before the garlic is done, cook potatoes in a pot of boiling water until tender, 8 to 12 minutes. Drain well.

Return the potatoes to the pot. Squeeze the garlic cloves out of their skins into the potatoes. Strain the oil through a fine sieve over the potatoes, pressing on the solids (discard the thyme). Add sour cream, milk, salt and pepper; mash to desired consistency.

Tuesday, April 1, 2014

National Sliced Bread Day!

Grilled Goat Cheese and Tuna Salad Sandwich

Number of Servings: 2

5oz can of tuna in water, drained
1 Tbsp reduced fat mayo
1 celery stalk, diced small
1/4 cup onion, diced
1 Tbsp lemon juice
1 tsp cayenne
1 tsp black pepper
1 tsp salt
1 tsp seasoned salt
2 Tbsp fresh basil, chopped
4 slices whole wheat bread (I use Ezekiel sprouted)
2 oz goat cheese

Mix ingredients from Tuna thru Basil together. 
If needed, add a 1/2 Tbsp of mayo and a bit of extra lemon juice.
Warm up a grill pan or panini press and slightly spray with butter spray.
Spread 1/2 oz of goat cheese on each slice of bread.(if the goat cheese is a little tough, warm it up in the microwave)
Top two slices with tuna salad mixture, then top each with the remaining bread.

Grill the sandwich until the goat cheese is nice and melted!