No over ripe bananas means no banana bread or banana muffins either. (Insert sad face because I don't know how to use emogis on this computer.) This week I tried to outsmart them and I bought way too many bananas than we could possibly eat before they over ripened. By the end of the week, I finally had a few leftovers for banana muffins. (Yea) I had been itching to try a new recipe that I had found on www.the-girl-who-ate-everything.com and these bananas were the perfect opportunity to try out a new recipe. I decided to make my muffins into minis because I hadn't made any mini muffins in a while. (Pretty scientific, right?) Much to my delight, these muffins came out moist and cinnamony and delicious. The crunchy streusel topping just puts these muffins over the top. Banana Crunch Muffins 1 1/2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 mashed bananas 3/4 cup sugar 1 egg 1/3 cup butter, melted 1 teaspoon vanilla 1 teaspoon cinnamon Streusel 1/3 cup brown sugar 2 Tablespoons flour 1/2 teaspoon cinnamon 1 Tablespoon butter
Yea for leftover bananas.
Ciao!
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Anything that you add spinach to has got to be healthy, right? What about spinach AND artichokes? Doubly healthy? This is my very favorite spinach dip recipe and even though it's not very healthy - it IS delicious. I love the fact that I can make this dip ahead of time and keep it in my freezer until I need it. It makes a great last minute appetizer or side dish for any summer time get together. It's easy to put together, it bakes in about 30 minutes and it's really delicious - what's not to like? Artichoke and Spinach Dip 8 ounces cream cheese 1 can artichoke hearts, drained 1 cup mayonnaise 3 cups mozzarella, shredded 10 ounces frozen spinach ½ cup parmesan cheese 1 package Vegetable Soup Mix Combine cream cheese, mayonnaise and soup mix.
Spread into a 2 quart casserole dish and sprinkle with parmesan cheese. Bake 30 minutes at 350. Serve with crackers. I'm not sure you can could this as a serving of vegetables but it's still delicious.
Ciao! OK so I'm just going to put this out there to begin with because I know what MOST of you are already thinking: Black Bean Burgers - gross. I have to admit that these are not the most visually appealing burgers that I've ever made but what they lack in appearance, they make up for in taste. These meat-free burgers are DELICIOUS. I would much prefer to eat one of these over a beef burger any day. They are really tasty and super yummy. It was hard for me to eat just one. This recipe came from Taste of Home and since it makes 8 "burgers" I have plenty left over for lunch for the rest of the week and even a few got thrown into the freezer for another cookout night. Black Bean Quinoa Burgers 2/3 cup water 1/3 cup quinoa 15 ounce can black beans, drained and rinsed 1 cup salsa 1 cup crushed tortilla chips 2 Tablespoons reduced sodium taco seasoning whole wheat buns
Form into 8 patties. Grill or bake at 350 for 25 minutes. I had a little trouble keeping my burger together on the grill so I think I might try and bake a batch to see if they hold together a little better. These were sooooo good and super easy to make. I highly recommend that you try a batch of these - even if you are a beef lover.
Ciao! Anyone else feel like they overindulged on goodies lately? I certainly do. Our kitchen has been full of cheesy, buttery, sugary, fattening deliciousness and I think I've sampled it ALL. I just can't seem to resist the rolls or the pound cake with fresh whipped cream and strawberries anymore. I definitely cant get into the habit of eating like that. Feeling the need to lighten up, I opted for a recipe for Coconut Strips from Cooking Light. They were exactly what I needed to launch myself back into healthy eating. These chicken strips were REALLY tasty and super simple AND baked instead of fried! (A perfect trifecta of dinner.) I thought they were delicious over a big salad but the rest of my family had their chicken strips with some leftovers. Macaroni and cheese, potato casserole and homemade rolls made a nice accompaniment to this chicken dish too. Coconut Chicken Strips 2 large chicken breasts (cut into thin strips) 1/2 cup flour 2 egg whites, beaten with 1 teaspoon water 1/2 cup unsweetened coconut 3/4 cup panko salt and pepper Process coconut and panko in food processor until finely ground. Dip chicken into flour, then egg and then coat with panko/coconut mixture. Place on a greased, foil lined baking sheet. Bake 6 minutes at 450. Turn and bake another 6 minutes. So, if you are a fan of coconut - you need to try this chicken. Seriously, super easy and really tasty. These are my new favorite chicken strips. If you're like me, go ahead and toss them on top of a nice big salad to make your meal complete. I'm not sure but I'm guessing that this dinner actually cancelled out the 6000 calories that I consumed yesterday. (right?!)
Ciao! Happy Cinco De Mayo Is it really the fifth of May already? Yikes. In honor of Cinco de Mayo, I made Southwest Chicken wraps. I made mine a few days ago though because that what you do if you're a food blogger. We celebrate every holiday before it really happens so that we can upload pictures, write the blog and have it ready to post on the actual holiday. My family's actually getting used to celebrating holidays early now. I didn't have a recipe for these wraps because it was something I threw together at the last minute. I used the ingredients that I had on hand and hoped for the best. Chicken Wraps 1 can of black beans, rinsed and drained 8 tortillas 1 tomato, diced 1/4 cup red onion, chopped 1 lime, juiced 1 avocado, diced 2 Tablespoon cilantro, chopped 4 chicken breasts 1 cup colby jack cheese 1 teaspoon oregano 1/2 teaspoon cumin 1/2 teaspoon seasoned salt pepper
Grill chicken.
Put a scoop of salsa on top of the chicken. Sprinkle with cheese (if you like) and wrap the mixture up inside the tortilla. I wrapped my tortillas up in foil and put them in the oven at 300 degrees for about 15 minutes to warm them up. For those of you celebrating Cinco de Mayo today - I hope it's a great one.
Ciao! |
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