Thursday, April 18, 2013

Banana muffins

Healthy Banana Muffins
  • 1/2 c wheat flour
  • 1 c gluten free flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 banana mashed
  • 1 1/2 c applesauce
  • 6-8 dates
  • 1 egg, lightly beaten
  • 1/3 c melted butter
  • 1/4 tsp cinnamon 
  1. Preheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together flour, baking soda, baking powder and salt. 
  3. Blend together bananas, dates, applesauce, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Breakfast Smoothie Anyone?

This morning I wanted my usual breakfast smoothie but we were completely out of spinach! I've tried other greens before and almost puked they were so gross. I just haven't figured out how to do that yet. So I decided to try a different route. A beet. Yeah, we had a beet and fruit smoothie at Jamba the other day that was absolutely delish! So this is our rough draft... :)
Fruit and Beet Smoothie
source: me!
serves: 2
  • 1 beet, peeled and diced small
  • 1 carrot, chopped 
  • 1 c strawberries
  • 1 frozen banana
  • 1 orange, peeled or juiced
  • 1 T flax seed
  • 1 c milk
  • 1 T honey (optional)
  • 5-6 ice cubes
  1. Throw all ingredients into blender and blend until creamy and smooth.

Tuesday, April 16, 2013

Speedy Shrimp and Spinach Salad

When it comes to cooking, everyone appreciates a meal which is easy to make... tasting especially good sometimes just becomes an added bonus. Throw in being healthy and you've got a keeper for sure! Even with a slice of whole wheat bread, this meal barely hits 200 calories, but with all the flavor and filling feeling it leaves you with, you wouldn't know it! And it take less than ten minutes to make!

Warm Shrimp and Spinach Salad
Source: Me! (Jessica)
Servings: 1 if served as main dish, 2 if served over pasta.

1/2 tsp coconut oil
1/2 tsp minced garlic (or one clove fresh)
~15 grape tomatoes
~12 cooked, tail-off shrimp (mine is the 50-70 count from Costco)
~1 cup raw baby spinach
lemon juice
balsamic vinegar
parmesan cheese

In a skillet over medium heat melt coconut oil. Add garlic and saute until golden. Add shrimp and cover. Cut tomatoes in half and add to the skillet once the shrimp has (mostly) thawed. Salt and pepper to taste. Continue cooking covered for a couple minutes to allow tomatoes to slightly stew. Remove cover and continue cooking for another minute to allow some of the water to evaporate. Add spinach and toss with tomatoes, shrimp, and juices. Transfer to plate and drizzle with lemon juice and balsamic vinegar. Top with parmesan cheese and enjoy!

Monday, April 1, 2013

A new twist on chicken cordon bleu

For people who stupidly buy chicken tenderloins when planning to make chicken cordon bleu.... Or  because you have left over rotisserie chicken... Or because you're too lazy to make chicken cordon bleu but are really in the mood for that flavor... Or even just because it's good :)
Chicken Cordon Bleu Casserole

  • 1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (Rotisserie Chicken Is Excellent, Should Be 5-6 Cups Of Chicken)
  • ½ lbs Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
  • ¼ lbs Thin Sliced Baby Swiss Cheese
  • 4 T Butter
  • 4 T Flour
  • 3-¼ c Whole Milk
  • 2 T Fresh Squeezed Lemon Juice
  • 1 T Dijon Mustard
  • 1-½ tsp Salt
  • ½ tsp Smoked Paprika
  • ¼ tsp White Pepper
  • 6 T Butter
  • 1-½ c Panko Bread Crumbs
  • ¾ tsp Seasoning Salt
  • 1-½ tsp Crushed Dried Parsley
  1. Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
  2. Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
For the sauce:
  1. Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown!
  2. Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens.
  3. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat.
  4. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
For the topping:
  1. Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted.
  2. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
  3. Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.
If you ever try one of our recipes we would love to hear your feedback! Let us know if you like them or if you make any changes! We love comments! :)


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