I found this recipe on food.com while searching for a healthy banana muffin recipe. The kids loved them! I put a little dab of cream cheese icing on one for Maddie, but Ellie loved them just plain. I was scared to do solely whole wheat, so added a little white flour.
Ingredients:
3 1/2 cups whole wheat flour (I did 2 1/2 cups wheat and 1 cup white)
2 tsp baking soda
1 tsp salt
2 Tbsp wheat germ (optional)
2/3 cup canola oil
1 cup honey
4 eggs (I only used to by accident and they turned out great)
2 cups mashed ripe banana (about 4 large bananas)
1/2 cup hot water
Instructions:
1) Stir together dry ingredients
2) Beat oil and honey together; add eggs and beat well
3) Add bananas and beat to combine
4) Add dry ingredients to wet, alternating with hot water; mix well after each addition
5) Spoon batter in greased muffin cups (I did half regular muffins and half mini-muffins)
6) Bake at 325 degrees for 15 minutes (it took more like 18 minutes for me and I ended up increased temperature to 350 for the second batch) or until muffins are golden brown
7) Remove from oven and cool on rack
Thursday, April 26, 2012
Wednesday, April 25, 2012
Banana Boats in the Oven
When looking at Pinterest recently, I saw a post for banana boats. I used to love making these around the campfire back in the good old days when I could camp. I decided I would make them on the grill the next time we used it. Well, 24 hours went by and I was craving them like crazy so I decided to try them in the oven instead. The craving got so bad that I couldn't wait for the oven to heat up, so opted for the toaster oven instead. My only complaint with these is that it didn't melt enough. I've upped the temperature to 400 and the time to 15 minutes, so hopefully these settings will work better.
Ingredients:
Bananas (one per person, or more if you're really hungry!)
chocolate chips
miniature marshmallows
optional: any other toppings you feel might be tasty
Instructions:
Slice a banana from end to end while still in the peel. Do not slice all the way through the bottom peel. Push the ends inward like a baked potato to pop it open a little. Fill with chocolate chips and marshmallows. Wrap with foil and bake at about 400 degrees for 15 minutes. Unwrap and dig in with a fork!
Ingredients:
Bananas (one per person, or more if you're really hungry!)
chocolate chips
miniature marshmallows
optional: any other toppings you feel might be tasty
Instructions:
Slice a banana from end to end while still in the peel. Do not slice all the way through the bottom peel. Push the ends inward like a baked potato to pop it open a little. Fill with chocolate chips and marshmallows. Wrap with foil and bake at about 400 degrees for 15 minutes. Unwrap and dig in with a fork!
Bread Machine Pizza Dough
When I moved from Utah, my favorite bread machine pizza dough recipe no longer worked - probably an altitude problem. Thanks to my friend Jamie, I now have a wonderful replacement. The whole wheat flour gives the crust a wonderful flavor.
Ingredients:
1 cup plus 2 Tbsp water
2 Tbsp oil
3 cups flour (half white and half wheat)
1 tsp salt
1 tsp sugar
2 1/2 tsp yeast
1 tsp Italian seasoning or rosemary
optional: 1/4 cup grated parmesan cheese
Instructions:
Add all ingredients to bread machine in order listed. Set to dough cycle (usually about 1.5 hours). Heat oven to 400 degrees and put rack to lowest position. Grease two cookie sheets. Make two 12-inch circles (or you can use rectangular sheets) and top with favorite toppings. Bake 14-18 minutes or until crust is light brown and cheese is melted.
Ingredients:
1 cup plus 2 Tbsp water
2 Tbsp oil
3 cups flour (half white and half wheat)
1 tsp salt
1 tsp sugar
2 1/2 tsp yeast
1 tsp Italian seasoning or rosemary
optional: 1/4 cup grated parmesan cheese
Instructions:
Add all ingredients to bread machine in order listed. Set to dough cycle (usually about 1.5 hours). Heat oven to 400 degrees and put rack to lowest position. Grease two cookie sheets. Make two 12-inch circles (or you can use rectangular sheets) and top with favorite toppings. Bake 14-18 minutes or until crust is light brown and cheese is melted.
Tuesday, April 24, 2012
Black Bean Burgers with Mango Salsa
The cilantro really gives these burgers a terrific flavor. I'm usually too lazy to make the mango salsa and prefer it with less cilantro. I top it with cheese instead, but the salsa is good because it keeps the burgers from being too dry.
Burger Ingredients:
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup finely chopped fresh cilantro
3/4 cup shredded Monterey Jack cheese
1/4 cup Panko breadcrumbs
2 tsp cumin
1 tsp oregano
1/2 tsp sea salt
1/2 medium jalapeno pepper, finely chopped (I omit)
2 large egg whites
Salsa Ingredients:
1/4 cup finely chopped fresh cilantro
1 1/4 cup chopped peeled mango (about 1 medium)
1 avocado, peeled and chopped
1 garlic clove, minced
whole wheat hamburger buns, lightly toasted
6 green leaf lettuce leaves (optional)
Instructions:
Preheat oven to 350 degrees.
Place black beans in a medium bowl and mash with a fork or potato masher. Stir in 1/2 cup cilantro and the next 7 ingredients (through the egg whites). Shape bean mixture into 6 patties. Arrange patties on a baking sheet lined with aluminum foil and coated with cooking spray. Bake for 20 minutes, carefully turning once.
Combine salsa ingredients in a bowl. Place a patty on each hamburger bun and top with lettuce, salsa, and top half of bun.
Nutritional Information per Serving: 320 calories, 11.9g fat, 13g protein, 10g fiber, 13mg cholesterol
Burger Ingredients:
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup finely chopped fresh cilantro
3/4 cup shredded Monterey Jack cheese
1/4 cup Panko breadcrumbs
2 tsp cumin
1 tsp oregano
1/2 tsp sea salt
1/2 medium jalapeno pepper, finely chopped (I omit)
2 large egg whites
Salsa Ingredients:
1/4 cup finely chopped fresh cilantro
1 1/4 cup chopped peeled mango (about 1 medium)
1 avocado, peeled and chopped
1 garlic clove, minced
whole wheat hamburger buns, lightly toasted
6 green leaf lettuce leaves (optional)
Instructions:
Preheat oven to 350 degrees.
Place black beans in a medium bowl and mash with a fork or potato masher. Stir in 1/2 cup cilantro and the next 7 ingredients (through the egg whites). Shape bean mixture into 6 patties. Arrange patties on a baking sheet lined with aluminum foil and coated with cooking spray. Bake for 20 minutes, carefully turning once.
Combine salsa ingredients in a bowl. Place a patty on each hamburger bun and top with lettuce, salsa, and top half of bun.
Nutritional Information per Serving: 320 calories, 11.9g fat, 13g protein, 10g fiber, 13mg cholesterol
Turkey Joes
These Turkey Joes are like a gourmet version of the old favorite Sloppy Joes (which never being a favorite of mine, I've refused to make them for my kids). Maddie loves them, though, as long as I leave the green peppers out of hers. They were originally designed to be open-faced, but I prefer adding a bun on top because it's easier to eat.
Ingredients:
19 oz package Italian turkey sausage, casings removed
- (I use plain ground turkey but opt for the Italian sausage flavored spaghetti sauce)
8 oz package fresh mushrooms, quartered (I omit)
1/2 green bell pepper, finely chopped
15 1/2 ounce jar of spaghetti sauce
1 garlic clove, minced (I use more)
2 Tbsp tomato paste
1 tsp dried onion flakes
1/4 tsp pepper
hamburger buns (I use wheat)
grated parmesan cheese
shredded mozzarella cheese
Instructions:
Cook sausage in a large frying pan or Dutch oven over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain. Add mushrooms and bell pepper; cook over medium heat, stirring frequently, 5 minutes. Stir in next 5 ingredients; bring to boil. Reduce heat to low and simmer, stirring occasionally, 20 minutes.
Preheat oven to 400 degrees. Separate burger buns and put on an aluminum foil-lined baking sheet. Bake 5 minutes until toasted.
Spoon sausage mixture onto toasted bread and sprinkle with cheeses. Bake for 5-7 minutes or until cheese is melted and bubbly.
Nutritional Information per Serving: 360 calories, 13g fat, 23g protein, 3g fiber (more if wheat rolls), 60mg cholesterol,
Ingredients:
19 oz package Italian turkey sausage, casings removed
- (I use plain ground turkey but opt for the Italian sausage flavored spaghetti sauce)
8 oz package fresh mushrooms, quartered (I omit)
1/2 green bell pepper, finely chopped
15 1/2 ounce jar of spaghetti sauce
1 garlic clove, minced (I use more)
2 Tbsp tomato paste
1 tsp dried onion flakes
1/4 tsp pepper
hamburger buns (I use wheat)
grated parmesan cheese
shredded mozzarella cheese
Instructions:
Cook sausage in a large frying pan or Dutch oven over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain. Add mushrooms and bell pepper; cook over medium heat, stirring frequently, 5 minutes. Stir in next 5 ingredients; bring to boil. Reduce heat to low and simmer, stirring occasionally, 20 minutes.
Preheat oven to 400 degrees. Separate burger buns and put on an aluminum foil-lined baking sheet. Bake 5 minutes until toasted.
Spoon sausage mixture onto toasted bread and sprinkle with cheeses. Bake for 5-7 minutes or until cheese is melted and bubbly.
Nutritional Information per Serving: 360 calories, 13g fat, 23g protein, 3g fiber (more if wheat rolls), 60mg cholesterol,
Pinto Bean and Couscous Tostadas
This recipe is one of my favorites because it's super easy and fast, as well as nutritious.
Ingredients:
15 ounce can pinto beans, rinsed and drained
1 1/2 cups of vegetable or low-sodium chicken broth
1 cup water
1 cup chopped carrots (I buy the match stick carrots and chop them)
1/8 tsp crushed red pepper (I omit)
1 cup salsa
1 cup uncooked couscous (I buy in bulk section at Winco) ***(see quinoa substitution below)
tostada shells
shredded cheddar cheese to top
optional toppings: sour cream, shredded lettuce, salsa
Instructions:
In a medium saucepan, combine beans, broth, water, carrot, and crushed red pepper. Bring mixture to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Stir in salsa and couscous. Remove from heat. Cover and let stand 5 minutes.
Serve bean-couscous mixture on tostada shells; top with cheese. If desired, add optional toppings.
Nutritional Facts per Serving: 306 calories, 9g fat (mostly if not all from the cheese), 15mg cholesterol, 848mg sodium, 8g fiber, 14g protein
***I now use quinoa instead of couscous. It's healthier, and my 7-year old even likes it better! I also buy it in bulk at Winco. Use these alternative cooking instructions if using quinoa:
In a medium saucepan, combine 1 cup broth, 1 cup water and 1 cup of rinsed quinoa. Bring to a boil, then simmer covered for 10 minutes.
Remove lid and add the beans and carrots. Replace lid and continue simmering for 5 more minutes, or until quinoa is done and liquid is mostly gone.
Remove from heat and stir in salsa. Let sit for 5 mintues
Ingredients:
15 ounce can pinto beans, rinsed and drained
1 1/2 cups of vegetable or low-sodium chicken broth
1 cup water
1 cup chopped carrots (I buy the match stick carrots and chop them)
1/8 tsp crushed red pepper (I omit)
1 cup salsa
1 cup uncooked couscous (I buy in bulk section at Winco) ***(see quinoa substitution below)
tostada shells
shredded cheddar cheese to top
optional toppings: sour cream, shredded lettuce, salsa
Instructions:
In a medium saucepan, combine beans, broth, water, carrot, and crushed red pepper. Bring mixture to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Stir in salsa and couscous. Remove from heat. Cover and let stand 5 minutes.
Serve bean-couscous mixture on tostada shells; top with cheese. If desired, add optional toppings.
Nutritional Facts per Serving: 306 calories, 9g fat (mostly if not all from the cheese), 15mg cholesterol, 848mg sodium, 8g fiber, 14g protein
***I now use quinoa instead of couscous. It's healthier, and my 7-year old even likes it better! I also buy it in bulk at Winco. Use these alternative cooking instructions if using quinoa:
In a medium saucepan, combine 1 cup broth, 1 cup water and 1 cup of rinsed quinoa. Bring to a boil, then simmer covered for 10 minutes.
Remove lid and add the beans and carrots. Replace lid and continue simmering for 5 more minutes, or until quinoa is done and liquid is mostly gone.
Remove from heat and stir in salsa. Let sit for 5 mintues
Honey's Tuna (or Chicken) Noodle Casserole
Get ready for a feel-good food with little nutritional value. Well, there is protein and calcium. I usually serve it with steamed broccoli or salad to help me not feel so guilty!
Honey was my grandma (yes, we all called her Honey) who was not known for her cooking skills, except for this beloved casserole and a few dessert recipes. When she retired she spent her days living on an island, driving a convertible, and playing golf everyday. I hope to follow in her footsteps.
Ingredients:
12 oz package of wide noodles
13oz can of tuna (I use chicken - canned, rotisserie, or grilled cut up in small pieces)
white sauce (see recipe below)
1 cup grated cheddar
Instructions:
Boil noodles and drain
Alternate layers of noodles, meat, sauce, and cheese in greased baking dish ending with cheese.
Bake in oven at 400 degrees for 20 minutes uncovered.
White Sauce:
4 Tbsp butter
3 Tbsp flour
2 cups milk
1/2 tsp salk
pepper
Melt butter in saucepan on medium low. Blend in flour. Gradually add milk. Cook stirring constantly until thick. Add salt and pepper. Cook another couple of minutes. Don't let it get too thick!
(I'll stick a picture in next time I make it!)
Brief Hiatus
I've been boycotting my blog for the last couple of weeks out of frustration. My kids (Ellie in particular) have become even more picky - if that's possible. Ellie wouldn't even eat her mac n' cheese today! Unbelievable. That leaves yogurt and ... well, just yogurt that she'll eat on a daily basis. Time to call the doctor since she hasn't even gained a pound since January.
Here's a picture of what I think of as the "perfect kids' meal" that I made for Ellie. It's completely NOT homemade, which makes me shudder, but I was desperate. She ended up not eating any of it! It's dinosaur chicken nuggets, sweet potato tater tots, crescent roll, apple, and cheese.
Sorry for venting, but I had to let that out! I haven't had a lot of inspiration adding recipes that my kids won't eat, so I've decided to put on some recipes that I really like. Just because my kids don't enjoy food doesn't mean I can't! Thanks Brittney for keeping the blog going during my absence!
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