Jada and Zoie are obsessed with these. If I'd let them, they'd eat them every day.
1/2 cup oil
5 flour tortillas
1 cup refried beans
1/4 cup cheese
Pre-heat oven to 400 degrees.
Heat oil in a frying pan.
Put 2-3 T. of beans on the end of a tortilla. Sprinkle with some cheese, and roll up, starting at the end with filling.
Fry in oil for 15 seconds per side.
Place on baking sheet. Repeat until all burritos are rolled up on pan.
Bake for 5-7 minutes.
(Note: Burritos can be put in a freezer bag before baking and frozen for future use.)
(Source: http://www.food.com/recipe/taco-time-crisp-bean-burritos-copycat-341743)
Thursday, April 17, 2014
No-Bake Peanut Butter Pretzel Chocolate Chip Granola Bars
These are WAY better than store bought granola bars - tastier, healthier, and I know exactly what's in them. No more store-bought granola bars for me!
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
3/4 cup chopped pretzels
1/4 cup mini chocolate chips
Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.
In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
Stir in the oats, crispy cereal, and pretzels. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.
Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.
I store the bars in the refrigerator, and they've kept fresh for about a week.
(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/no-bake-peanut-butter-pretzel-chocolate-chip-granola-bars/)
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
3/4 cup chopped pretzels
1/4 cup mini chocolate chips
Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.
In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
Stir in the oats, crispy cereal, and pretzels. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.
Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.
I store the bars in the refrigerator, and they've kept fresh for about a week.
(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/no-bake-peanut-butter-pretzel-chocolate-chip-granola-bars/)
Wednesday, April 16, 2014
My Mom's Muffins
These aren't really MY mom's muffins, but that's the name from the original recipe, so I stuck with it. These are really delicious, and keep well in the freezer. I just pulled one out when I was hungry, and let it thaw for a few minutes before devouring. Works out real nice.
1 cup Whole Wheat Flour
1/2 cup All-purpose Flour
1/4 cup Ground Flaxseed/flaxseed Meal
1 cup Regular Oats
1/2 cup Packed Brown Sugar
1/2 teaspoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Ground Cinnamon
1/2 cup Walnuts, Roughly Chopped
1/2 cup Raisins
1 cup Buttermilk
1 whole Egg
1 whole Banana, Peeled And Mashed With A Fork
1/2 cup Applesauce
1/4 cup Molasses or honey
Extra Buttermilk As Needed For Thinning
Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan.
In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined.
In a separate bowl, mix together the buttermilk, egg, banana, applesauce and molasses.
Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple extra tablespoons of buttermilk.
Scoop 1/4 cup helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown.
(Source: The Pioneer Woman: http://thepioneerwoman.com/cooking/2013/04/my-moms-muffins/)
1 cup Whole Wheat Flour
1/2 cup All-purpose Flour
1/4 cup Ground Flaxseed/flaxseed Meal
1 cup Regular Oats
1/2 cup Packed Brown Sugar
1/2 teaspoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Ground Cinnamon
1/2 cup Walnuts, Roughly Chopped
1/2 cup Raisins
1 cup Buttermilk
1 whole Egg
1 whole Banana, Peeled And Mashed With A Fork
1/2 cup Applesauce
1/4 cup Molasses or honey
Extra Buttermilk As Needed For Thinning
Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan.
In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined.
In a separate bowl, mix together the buttermilk, egg, banana, applesauce and molasses.
Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple extra tablespoons of buttermilk.
Scoop 1/4 cup helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown.
(Source: The Pioneer Woman: http://thepioneerwoman.com/cooking/2013/04/my-moms-muffins/)
Egg Muffins
I have been searching for some delicious and nutritious breakfast options, since I'm not a huge fan of cold cereal. These are perfect, and they store well in the fridge for a couple of days.
3 lean breakfast turkey sausage links (you could also use diced ham)
5 egg whites
2 whole eggs
1/4 cup skim milk
Salt and pepper, to taste
1/4 cup fresh chopped spinach
1/4 cup shredded sharp Cheddar cheese
* you could also add diced mushrooms, peppers, or other omlet-esque nuggets! *
Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.
In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.
Grease six muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.
Distribute cheese and sausage equally between each muffin cup.
Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.
You can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.
(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/egg-muffins-with-sausage-spinach-and-cheese/)
3 lean breakfast turkey sausage links (you could also use diced ham)
5 egg whites
2 whole eggs
1/4 cup skim milk
Salt and pepper, to taste
1/4 cup fresh chopped spinach
1/4 cup shredded sharp Cheddar cheese
* you could also add diced mushrooms, peppers, or other omlet-esque nuggets! *
Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.
In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.
Grease six muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.
Distribute cheese and sausage equally between each muffin cup.
Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.
You can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.
(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/egg-muffins-with-sausage-spinach-and-cheese/)
Chickpea, Tomato, & Feta Salad
This is a light and delicious salad - perfect for lunch, a snack, or a side dish. Really quick to make, and super yummy!
1/4 cup canned chickpeas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
Ground pepper
Rinse and drain chickpeas. In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper. Refrigerate. Serve cold.
(Source: Martha Stewart: http://www.marthastewart.com/316344/chickpea-cherry-tomato-and-feta-salad)
1/4 cup canned chickpeas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
Ground pepper
Rinse and drain chickpeas. In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper. Refrigerate. Serve cold.
(Source: Martha Stewart: http://www.marthastewart.com/316344/chickpea-cherry-tomato-and-feta-salad)
Coconut Shrimp Curry
For the shrimp marinade:
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1-2 pounds large or extra-large shrimp, peeled and deveined
For the sauce:
1 tablespoon canola oil
1 medium red or yellow onion, finely chopped
1 teaspoon ground pepper
1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
1 tablespoon kosher salt
2 garlic cloves, peeled and finely minced
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh cilantro
Hot cooked rice for serving, if desired
For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.
Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.
(Source: Mels Kitchen Cafe: http://www.melskitchencafe.com/coconut-shrimp-curry-silpat-giveaway/)
Monday, April 7, 2014
Raspberry Vanilla Refrigerator Oatmeal
This is a light and refreshing breakfast option. It's easy to whip together the night before, is the perfect serving size, and tastes yummy.
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt (I used vanilla flavored, but you could use plain as well)
1/4 tsp vanilla extract
1 Tbls raspberry jam, preserves, or spread
1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar
In a half pint (1 cup) jar, add oats, milk, yogurt, vanilla, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled.
* There are a lot of other flavor options. Keeping the base/amount of oats, milk, and Greek yogurt the same, you could do:
* Mango Almond: add 1/8 tsp almond extract, 1 tsp honey, 1/4 cup diced mango
* Blueberry Maple: add 2 tsp maple syrup, 1/4 cup blueberries
* Apple Cinnamon: add 1/2 tsp cinnamon, 1 tsp honey, 1/4 cup unsweetened applesauce
* Peanut Butter Banana: add 1 Tbls peanut butter, 1 tsp honey, 1/4 cup diced banana
(Slightly adapted from: http://www.theyummylife.com/Refrigerator_Oatmeal)
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt (I used vanilla flavored, but you could use plain as well)
1/4 tsp vanilla extract
1 Tbls raspberry jam, preserves, or spread
1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar
In a half pint (1 cup) jar, add oats, milk, yogurt, vanilla, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled.
* There are a lot of other flavor options. Keeping the base/amount of oats, milk, and Greek yogurt the same, you could do:
* Mango Almond: add 1/8 tsp almond extract, 1 tsp honey, 1/4 cup diced mango
* Blueberry Maple: add 2 tsp maple syrup, 1/4 cup blueberries
* Apple Cinnamon: add 1/2 tsp cinnamon, 1 tsp honey, 1/4 cup unsweetened applesauce
* Peanut Butter Banana: add 1 Tbls peanut butter, 1 tsp honey, 1/4 cup diced banana
(Slightly adapted from: http://www.theyummylife.com/Refrigerator_Oatmeal)
Banana Oatmeal Cups
These are the perfect little healthy nuggets of deliciousness. Great for breakfast or a snack.
3 ripe, mashed bananas
1 cup milk
2 tablespoons granulated sugar
2 eggs
1 tbsp baking powder
3 cups oats (I use old fashioned oats)
1 tsp vanilla extract
4 tablespoons chocolate chips
Preheat oven to 375 degrees.
Mix all ingredients together. Spray a muffin pan (or a pan with liners) with non-stick spray. Divide batter into muffin cups (makes 12-16, depending on how much you fill them up.) Bake 20-30 minutes until the edges start to brown and are firm to the touch.
Cool on a wire rack. The muffins may stick when hot but are removed easily when cooled. I stored mine in the freezer and took them out at I needed.
(Source: http://www.realmomnutrition.com/2014/01/02/recipe-banana-oatmeal-cups/)
3 ripe, mashed bananas
1 cup milk
2 tablespoons granulated sugar
2 eggs
1 tbsp baking powder
3 cups oats (I use old fashioned oats)
1 tsp vanilla extract
4 tablespoons chocolate chips
Preheat oven to 375 degrees.
Mix all ingredients together. Spray a muffin pan (or a pan with liners) with non-stick spray. Divide batter into muffin cups (makes 12-16, depending on how much you fill them up.) Bake 20-30 minutes until the edges start to brown and are firm to the touch.
Cool on a wire rack. The muffins may stick when hot but are removed easily when cooled. I stored mine in the freezer and took them out at I needed.
(Source: http://www.realmomnutrition.com/2014/01/02/recipe-banana-oatmeal-cups/)
Tuesday, April 1, 2014
Spinach Artichoke Lasagna Roll Ups
12 lasagna noodles
1 teaspoon salt
2 cups ricotta cheese
1 large egg
2 cloves garlic, minced
10-ounces frozen spinach, thawed, drained, and squeeze to remove water
1 cup chopped canned or jarred artichoke hearts
1/4 cup parmesan cheese
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
Pinch of nutmeg
Salt and freshly ground black pepper, to taste
2 cups shredded mozzarella cheese
4 cups marinera
Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the salt and cook the lasagna noodles to al dente, according to package directions. Drain and carefully lay the lasagna noodles out flat on a large piece of parchment paper. Let sit to cool.
In a medium bowl, combine the ricotta cheese, egg, garlic, spinach, artichoke hearts, parmesan cheese, basil, crushed red pepper, and nutmeg. Stir until well combined. Season with salt and pepper.
Spray a 9x13 baking dish with cooking spray. Line the bottom with marinara sauce, about 1/2 cup. Set aside.
Take about 1/4 cup of the ricotta spinach mixture and spread it evenly onto each lasagna noodle. Top each noodle with 2 tablespoons of mozzarella cheese and 2 tablespoons of marinara sauce. Carefully roll the noodles up and place them in the prepared pan. Top the lasagna rolls with the remaining marinara sauce and mozzarella cheese. Spray a large sheet of foil with cooking spray and cover the pan.
Place the pan in the oven and bake for 35 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted on top. Remove from the oven and let sit for 5 minutes. Serve warm.
(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/spinach-artichoke-lasagna-roll-ups/)
1 teaspoon salt
2 cups ricotta cheese
1 large egg
2 cloves garlic, minced
10-ounces frozen spinach, thawed, drained, and squeeze to remove water
1 cup chopped canned or jarred artichoke hearts
1/4 cup parmesan cheese
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
Pinch of nutmeg
Salt and freshly ground black pepper, to taste
2 cups shredded mozzarella cheese
4 cups marinera
Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the salt and cook the lasagna noodles to al dente, according to package directions. Drain and carefully lay the lasagna noodles out flat on a large piece of parchment paper. Let sit to cool.
In a medium bowl, combine the ricotta cheese, egg, garlic, spinach, artichoke hearts, parmesan cheese, basil, crushed red pepper, and nutmeg. Stir until well combined. Season with salt and pepper.
Spray a 9x13 baking dish with cooking spray. Line the bottom with marinara sauce, about 1/2 cup. Set aside.
Take about 1/4 cup of the ricotta spinach mixture and spread it evenly onto each lasagna noodle. Top each noodle with 2 tablespoons of mozzarella cheese and 2 tablespoons of marinara sauce. Carefully roll the noodles up and place them in the prepared pan. Top the lasagna rolls with the remaining marinara sauce and mozzarella cheese. Spray a large sheet of foil with cooking spray and cover the pan.
Place the pan in the oven and bake for 35 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted on top. Remove from the oven and let sit for 5 minutes. Serve warm.
(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/spinach-artichoke-lasagna-roll-ups/)
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