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Banana Oat Muffins

photo (3)These muffins are  so d.e.l.i.c.i.o.u.s. and only contain a few simple ingredients. Plus they are low-fat and flour-free, so they are a great snack or breakfast for people with celiac disease, gluten intolerance, heart disease, high cholesterol, diabetes, and well, anyone!

I should call they lazy day muffins, because they are so easy to make. You don’t have to mix anything yourself and you only have to clean 2 things when you are done – a food processor and a muffin tin. I am pretty sure they took 10 minutes from start to oven.

The recipe is a modification from “Keeping up with the Joneses” blog. I made their original recipe last week – it turned out ok but I knew it needed some tweaking. This version turned out perfect, so give it a try!

Simple Banana Oat Muffins

photo (1)

Ingredients

  • 2 1/2 cups of old-fashioned oats
  • 1/2 cup granulated sugar
  • 1/2 tbsp baking powder
  • 1/2 tbsp baking soda
  • 1 cup of fat-free plain yogurt
  • 2 eggs
  • 3 ripe bananas

Directions

  1. Preheat oven to 350F and spray a muffin tin with cooking spray.
  2. Place oats in a food processor and pulse until they are very fine chunks – not quite flour, but very small pieces.
  3. Add the baking powder, baking soda, and sugar. Pulse a few times to mix.
  4. Add the remaining ingredients and then let the food processor do the rest of the work! Process until well blended.
  5. Fill the muffin tins nearly full with batter.
  6. Bake for 20-25 minutes, or until the top and edges are lightly browned (I did 25 minutes).
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Posted by on January 22, 2013 in Breakfast, Favorites, Fruit, Grains, Quick Bread

 

Green Smoothies

A few years ago I tried my first green monster. I may have blogged about it in the past. I offered Jason a giant glass of green and for the first time ever in our marriage, he hesitated to taste what I had prepared. He was already wincing as he put the glass to his lips. But, slowly after he took the first drink his face relaxed and he agreed it was delicious.

I first learned about the “Green Monster” smoothie from Angela at “Oh She Glows.” The recipe is simple – 2 cups of spinach, about 1 cup of fruit, a splash of milk, and ice (or no ice if you use frozen fruit). The possibilities and additions are endless. I recently started making these smoothies again as a new way to get my salad in for the day. Just google “green smoothie” or “green monster” and my comments will be confirmed – these are nothing short of amazing and delicious. Why are they so great?

  • Make an entire meal in less than 10 minutes
  • If you have a mini blender system, you barely make any dishes
  • Get 2 servings of vegetables and 2 servings of fruit without thinking
  • Grab-and-go – you can prepare them in advance
  • Kids love them – we gave them out at a local grocery store as part of an Outgamine County FAN coalition and CAHL event
  • 100% raw for those of you interested in detox or raw food diets
  • Fit into ANY diet – gluten-free, dairy-free, grain-free, vegan-friendly, etc…
  • Suprisingly filling – I have had one as a post-bike ride dinner and wasn’t hungry the rest of the night
  • Delicious!

There are tons of recipes here. Feel free to share your recipes here or at the previous link!

Lynn’s Favorite Green Monster

Ingredients

  • 2 cups spinach
  • 1 banana
  • 1/2 cup blue berries
  • 1 cup frozen strawberries
  • splash of almond milk (you can use any liquid – milk, milk-substitute, juice, water, etc…)

Directions

  1. Pour a little milk in the bottom
  2. Place spinach in the blender first – this prevents it from flying up into the lid
  3. Put fresh fruit on top (set frozen fruit aside)
  4. Pulse to see if there is enough milk. If the blender gets stuck, add a little more milk if needed
  5. Blend until all of the ingredients are combined.
  6. Add frozen fruit. Pulse a few times and then blend until thick.
 
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Posted by on August 11, 2012 in Drinks, Favorites, Fruit, Salad, Vegetarian

 

Green Bean Casserole

Green Bean Casserole by A Year of Slow Cooking
(with some modifications) 

Ingredients

  • 1 lb fresh green beans
    **you could use a 16-20 ounce bag of frozen french style beans if you prefer
  • 2 cups homemade or canned cream of mushroom soup
    **If you use the canned soup, you will also need 1/2 cup of milk
  • 1 cup General Mills Chex cereal (any type)
  • 1/2 t onion powder
  • 1/3 cup shredded parmesan cheese
Directions
  1. Wash and trim the green beans.
  2. Add the soup (and milk if using canned soup). Mix the green beans with the liquid.
  3. Put thechex in a ziploc and smash to desired crumbiness. Add the onion powder and the parmesan to the bag, and shake to mix.
  4. Pour evenly over the top of the beans.
  5. Cover and cook on low for 4-6 hours.
 
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Posted by on February 1, 2012 in Casserole, Crock Pot, Favorites, Vegetarian

 

Spinach & Butternut Squash Lasagna

Spinach & Butternut Squash Lasagna
Cooking Light (found on TheKitchenSinkRecipes.com with slight modifications)
Serves 6 to 8

Ingredients

  • 3 cups skim milk
  • 1/4 cup all-purpose flour
  • 1/3 cup vidalia onion, diced
  • Salt
  • Freshly ground black pepper
  • 8 cups (3/4-inch) cubed peeled butternut squash (about 2 1/4 pounds)
  • 1 tablespoon balsamic vinegar
  • 2 tbsp extra-virgin olive oil, divided
  • Cooking spray
  • 1 teaspoon chopped fresh sage
  • 1/4 teaspoon crushed red pepper
  • 4 garlic cloves, minced
  • 18 ounces of fresh spinach
  • 9 cooked lasagna noodles
  • 1 cup grated fresh Parmigiano-Reggiano cheese
  • 1/2 cup part-skim mozerella cheese

Directions

  1. Cook onion in 1 tsp olive oil and a pinch of salt for 2 minutes or until tender. Reduce heat.
  2. Create a white sauce by mixing  1/4 cup of milk with the 1/4 of flour in a glass measuring cup and whisk well with a wire whisk. Add the reamining milk and whisk well. Slowly add the mixture to the pan until the mixture is smooth, stirring constantly with a whisk.  Bring to a boil; reduce heat, and cook until smooth and thickened. Remove from heat. Cover surface of milk mixture with plastic wrap; set aside.
  3. Preheat oven to 425°.
  4. Place squash in a large bowl. Add vinegar; toss to coat. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper,  and sage. Bake at 425° for 30 minutes, stirring after 15 minutes. Reduce oven temperature to 350°.
  5. While cooking, combine remaining 2 teaspoons of oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly. Add spinach, 1 bag at a time; cook until wilted, stirring frequently. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently.
  6. Mix the cheese together in a bowl. Spoon 1/3 cup milk mixture in bottom of a 13 x 9-inch baking pan coated with cooking spray. Arrange 3 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, 1/2 cup cheese. Arrange 3 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, remaining 1/2 cup cheese. Arrange remaining 3 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with the remaining cheese. Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.
 
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Posted by on November 28, 2010 in Favorites, Italian, Pasta

 

Savory Pumpkin Pasta

It’s that time of year when chili, soup, pumpkin, apples, cranberries, and chocolate are in season. I have wanted to try pumpkin pasta recipes for the past few years but have been a little scared to. In my mind, pumpkin is a dessert food and I couldn’t fathom how it would taste. After seeing many recipes with 5-star reviews that sounded delicious, I decided it was time to step outside my comfort zone. I stumbled across GreenLiteBite’s Pasta with Pumpkin, Sausage, and Spinach recipe that sounded simple enough and decided to give it a try. I was also making soup and muffins at the same time, while trying to keep an eye on two cats who having been taunting each other all day, so I accidentally forgot to add the spinach…whoops! The dish is delicious and I only  made one minor change to the recipe to make the sauce creamier. Enjoy!

Pumpkin-Sage Pasta with Sweet Italian Sausage
by GreenLiteBites

  • 1 small onion chopped
  • 1 tsp garlic
  • 1 tsp olive oil
  • 1 package of sweet Italian turkey sausage (I used Jennie-O)
  • 15oz chicken broth
  • 15oz can of pumpkin
  • 1/4 cup of non-fat plain yogurt
  • 2 TBSP fresh sage, shredded
  • 1/8 tsp ground nutmeg
  • 1/4 tsp  salt
  • 1/4 tsp black pepper
  • 8 oz pasta
  • About 1/3 of a bag of fresh baby spinach leaves (I left this out on accident but will keep it in the recipe in case you’d like to add it in)
  1. Cut the sausage into 1″ discs. The original author recommends freezing these a bit to make the easier to cut. Mine were fresh and were a little messy to cut but still worked.
  2. Prepare pasta per package instructions.
  3. Heat a large skillet over medium-high heat. Brown the sausage with the onion and garlic in 1 tsp olive oil.
  4. Once brown, drain off the liquid fat – there will be quite a bit so I strongly recommend doing this (if your turkey sausages don’t have much fat this might not be necessary.
  5. *If you would like to add spinach, I would recommend adding it now. Cook until just wilted.
  6. Place sausage mixture in a very large dish. Add pasta to dish once finished.
  7. Return the pan to the stove and add the chicken broth. Bring to a boil.
  8. Lower to medium heat and add the pumpkin, yogurt, sage, nutmeg, salt and pepper. Stir to combine everything. Keep on medium until the sauce begins to boil again then lower to a simmer.
  9. Place hot mixture in a food processor and puree until smooth. Food processors can only handle so much liquid at once, so I did the sauce in three parts. After each part is finished, pour over pasta and sausage.
  10. The original author suggests serving with a sprinkle of parmesan!
 
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Posted by on November 14, 2010 in Favorites, Meat, Pasta, Pumpkin

 

Super Simple Sundried Tomato Pasta Salad

This is a pasta salad that everyone who has ever eaten it has loved! Even those people who never eat vegetables.  I guarantee you won’t be disappointed!

Ingredients
– 1 cup dry elbow or shell pasta (preferably whole wheat so it holds a little firmness with the salad dressing.
– Kraft Sun-dried Tomato Salad Dressing
– Feta cheese (if you buy the brick, crumble it with a fork)
– Grape or Cherry tomatoes (halved)
– Broccoli (chopped)
– Red onions (diced – you can saute them with some olive oil add some flavor while reducing the potent onion taste)
– Seedless cucumbers (sliced into 4 long pieces by cutting lengthwise and then diced)
– Red pepper (diced)
– Green pepper (diced)

*You’ll notice there are no measurements for vegetables. You can use however much your heart desires! I usually use about 1 pint of tomatoes, 1 small onion, 1 crown of broccoli, 1 large cucumber, and 1 of each type of pepper. Feel free to add any other vegetables that you enjoy.

Directions

  1. Prepare the pasta. A quick and energy-efficient way to do this is to place a pot of water on the stove with a lid and turn on high heat. Once the water is boiling, remove the lid, add the pasta, stir once, replace the lid, and turn off the heat. Let sit for 7-10 minutes.
  2. In a large bowl combine the vegetables and pasta and mix well. Add about 1/4 to 1/3 of the salad dressing bottle and mix well. Add about 1/2 to 3/4 cup of feta cheese and stir well.
  3. Refrigerate for at least 4 hours before serving for the best flavor.
 
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Posted by on July 22, 2010 in Favorites, Pasta, Salad, Vegetarian

 

Berry Trifle

This is a super easy recipe I made for the 4th of July. I didn’t take a picture, but it looks a lot like the picture below from this website.

Ingredients:
-1 tub of low-fat cool whip
-2 boxes of fat-free vanilla pudding
-4 cups of skim milk (for the pudding)
-2 pints of blueberries
-2 pints of strawberries 
-1 ring of angel food cake (purchased or prepared on  your own).

Directions

  1. Prepare the vanilla pudding and let set in the refrigerator.
  2. Cut up the angel food cake into 1/2″ to 1″ cubes
  3. In a large bowl, mix the angel food cake and berries.
  4. Begin layering by placing a layer of fruit-cake mixture on the bottom of the dish. Top with dollops of pudding and cool whip. Repeat this layering until you reach the top of the dish.

*If you don’t have a tall dish, you can use a long cake pan and just have fewer layers.

 
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Posted by on July 22, 2010 in Desserts, Favorites, Fruit