Sunday, July 18, 2010

Banana Chocolate Chip Muffins

One of my favorite foods in the world is banana bread with chocolate chips so I wanted to do some muffins for breakfast.  Yum!

1 tsp vanilla
1/2 tsp cinnamon
3/4 c. sugar
1 egg
2 c. whole wheat flour
1/2 tsp salt
1/2 c. applesauce
3 bananas, mashed
1 tsp baking soda
chocolate chips (optional)

preheat oven 325 degrees.  generously spray muffin tins with cooking spray.

Combine all the ingredients and spoon into muffin tins.  fill about 3/4 full. 
Bake for about 20-30 minutes, or until a toothpick inserted in center comes out clean.

My batch yielded 12 muffins and then 4 mini-loaves.  I calculated the total point value of recipe to be about 38.  I think the mini-loaves are equivalent to about 2 muffins so each muffin would about 2 points and the mini-loaves about 4 points each.  These turned out really good.  My kids loved them for breakfast (and so did I, I  already ate 2 1/2 muffins)  If you don't add the chocolate chips I would add 1/4 more of brown sugar and a little more cinnamon.  Feel free to add whatever you want: coconut, walnuts, pecans, almonds, white chocoalte chips, raisens, etc.
One other great thing about these, is that they freeze really well!  So you don't have to eat it all in one day.  Eat a few and throw the rest in the freezer.  Next time I am going to make a bunch of mini-muffins for a nice little snack for the kids in the afternoon.

Saturday, July 17, 2010

Strawberry oatmeal muffins

1cup all-purpose flour
1 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, beaten
 1/2 cup milk
1/4 cup yogurt
1tsp vanilla
1/2 cup sugar
1 cup strawberries (chopped)


Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.

In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together egg, milk, olive oil and sugar. Mix in strawberries. Stir strawberry mixture into oat mixture just until evenly moist. Spoon into prepared muffin cups.

Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
The whole recipe made 12 regular size muffins and then 12 mini muffins.  I calculated the point value to be 28 points for the whole recipe, but I used whole milk so if you use fat-free it would be a bit less.  Overall, it wasn't too bad, but needs a tad more flavor.  I think I will add more cinnamon and use brown sugar instead of white.  Another variation is to use whole wheat flour instead of white.  I think I will also add some almond extract as well.  My muffins were a little mushy.  I don't think I cooked them long enough and when I cut my strawberries they were till frozen so that added a little more moisture.  Next time I'll make sure they are thawed all the way.  Also, I think they taste better as mini-muffins, rather than big ones.   But this is a nice healthy breakfast =)

Sunday, July 4, 2010

Apple Stuffed Chicken


3 skinless, boneless chicken breasts
1cup chopped apple (granny smith work best, but use tart apples that don't go mushy)
 4 tablespoons shredded Cheddar cheese (reduced fat if you can find it)
 2 tablespoon Italian-style dried bread crumbs (or use plain and add your own seasonings)
2 tablespoon butter
1/2 c. chicken broth (I used one bouillon cube with the 1/2 c. water for stronger flavor)
seasonings to taste (i used onion powder, garlic powder, dash cumin, oregano, Italian seasonings, Parmesan cheese)

1 tablespoon water
1 1/2 teaspoons cornstarch


Combine apple, cheese, and bread crumbs and seasonings. Set aside.

Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks (you might need at least 6 or 7 for each)

Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add Broth. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.

Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
Serve with mashed potatoes and used the gravy for the potatoes.
Each chicken roll-up is about 150 calories, depending on the cheese you use and how much.  Plus with the potatoes and some veggies this meal wouldn't be too many calories, as long as you don't put a bunch of junk on the potatoes and keep them simple.
When I first saw the recipe I was a bit iffy....apples and chicken don't really go together for me. But I thought I'd give it a whirl. You can't really taste the apple too much. I admit, I took a taste of the apple/cheese mixture and oddly enough, the apples and cheese don't taste too bad together  I think I am going to try the apple mixture on some crescents and do a roll-up type food.  I'll let you know how that one goes.  Overall, this was very good!!  I will defiantly be making this again.  I wonder how other fruits would hold up with it?

Thursday, July 1, 2010

Shepherd's Pie

This is one of my family's favorite foods! 

1lb ground beef-cooked
6 potatoes- diced, cooked, mashed (add however much milk, butter, and seasonings you'd like to whatever taste you prefer)
2 cups whatever frozen veggies you like  (or more if you like lots of veggies)
1 small can mushrooms
8 oz. chedder cheese- either shredded or sliced thin.
beef gravy (see recipe below)
2 9-inch round pans

Grease one pan and place tinfoil or plastic wrap in the other.  Spray the foil or wrap with non-stick spray.
Brown the beef.  Add the mushrooms and saute.  Add gravy to meat. Put half the meat mixure in each pan.  put 1 cup veggies meat in each pan.  Divide mashed potatoes in half and put over veggies in each pan.  Put half the cheese over the potatoes in each pan. 
Place one pan in the freezer.  Once it is frozen, remove from pan and wrap in tinfoil and label.
Bake the other at 350 degrees for about 30-40 minutes, until cheese is all melted.