Wednesday, November 14, 2012

4 Ingredient Banana Bread

Quick, Easy, kind of recipe!
I found this one on pinterest, and it's definitely a keeper!

Yellow Cake Mix
2 Eggs
3-4 Overripe Bananas
1/2-1 cup chocolate chips, nuts, etc.

Smash bananas in a large bowl, then add remaining ingredients and mix well. Batter will fill 2 small loaf pans (GREAT for gifts!!) or one large loaf pan. Make sure to spray pans well with nonstick cooking spray and a little bit of flour.
Bake at 350° for 35-40 minutes (bake longer if using larger loaf pan)

Healthy Banana Muffins

I've been trying to be a lot healthier these days, so I needed a new Banana Muffin recipe.  I adapted the original recipe a little, and here is what I came up with...not too bad for being healthy.  And since it's there's not as much oil, I went ahead and threw some chocolate chips in there...nuts would be really good too!


3/4 cup white wheat flour
3/4 cup white flour
1 cup rolled oats
1/4 cup brown sugar
1/4 cup white sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
pinch of cinnamon

1 egg
3/4 cup milk
1/3 cup vegetable oil (I did half oil and half applesauce)
1/2 tsp vanilla
1 cup mashed bananas
  1. Combine all of the dry ingredients together in a bowl.
  2. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined.  If adding chocolate chips or nuts, mix in now. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
  3. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Thursday, August 23, 2012

Best chicken Gyros!

I love this marinade, and the naan bread is super easy and delicious!! I fill the naan bread with the chicken, lettuce, onion, tomato, cucumber and the dill sauce.  I buy two small containers of the greek yogurt for the bread and Tzatziki sauce.

Souvlaki Marinade:2/3 c vegetable oil or olive oil
1/2 c lemon juice
1/4 c soy sauce
1tbs worchestershire sauce
1/2 tsp rosemary
1/2 tsp oregano
1/2 tsp thyme
1 Tbsp dry mustard
1 tsp salt
2 tsps garlic

Mix together and marinate chicken at least four hours in a ziploc bag in fridge.

1/2 cup warm water
2 tsp. active dry yeast
1 tsp. sugar
2 1/2 cups all-purpose flour, plus extra for rolling
1/2 tsp. salt
1/4 cup canola oil
1/4 cup Greek fat free plain yogurt
1 large egg
olive oil for cooking (you can use butter if you prefer)
garlic salt

In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy.

Stir in the flour, salt, oil, yogurt and egg and stir, then knead until you have a soft, pliable dough. Cover with a tea towel and let rise until doubled in size; about an hour.

Divide the dough into 6-8 pieces and on a lightly floured surface (add more flour if the dough is pretty sticky still) , roll out each piece into a thin circle or oval.
Cook each naan in a nice hot skillet drizzled with oil (just a teeny tiny bit--you're not frying it) until blistered and cooked, flipping as necessary. (When the surface has big blisters and is golden on the bottom, flip it over and cook until golden on the other side. Brush with melted butter and garlic salt.

Dill Tzatziki Sauce
3/4 cup greek yogurt
1/3-1/2 tablespoon dill weed
1-2 Tablespoons light mayo
garlic salt to taste

mix together and let sit for at least thirty minutes.

Friday, March 2, 2012

Egg Free Chocolate Chip Cookies

Finally, I can give Ryden a cookie without feeling guilty about it! These actually were really good even without the eggs!
These bad boys came from

*Makes about 2-3 dozen cookies

6 ounces cream cheese, softened
12 tablespoons butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups plus 3 tablespoons all-purpose flour
1 1/2 cups semi-sweet or milk chocolate chips

Preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the dry ingredients and mix until mostly incorporated by a few dry streaks remain. Add the chocolate chips and mix until combined and no dry streaks remain.

Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don’t need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Cafe Rio Chicken

The chicken in these tacos were soo good! We made burritos with the leftovers the next day, definitely a keeper! This recipe came from

  • 1/2 Tablespoon MINCED GARLIC
  • 1/2 cup WATER
  • 1/2 Tablespoon GROUND CUMIN
  • 1/2 Tablespoon CHILI POWDER
Place all ingredients in the crockpot.
Cook on low for 7-8 hours or high 3-4 hours.
It is easy to double or triple this recipe and freeze the extras.

Coconut Lime Chicken

We made this for dinner and last night and it was a hit! I love it when I try new recipes that are a success! It had such a different flavor, but we really liked it! It came from

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
3 cloves garlic, minced
1-2 tsp curry powder
1 14 oz can light or regular coconut milk
1 4 oz. can diced green chiles
Zest and juice of 1 lime
1/4 cup green onion, chopped
2 tbsp fresh cilantro, chopped (optional)

Heat the oil in a large skillet over medium heat. Add the chicken and garlic and cook until golden brown on all sides, about 5 minutes, stirring frequently. Add the curry powder and cook, stirring for 1 minute, until it is fragrant. Add the coconut milk, chiles, lime juice and zest, bring to a simmer, and simmer until the chicken is just cooked through, about 5 minutes. Season to taste with salt and pepper. Remove from the heat, stir in the green onions and cilantro. Serve over rice.

Egg Free Pancakes

We usually make pancakes at least once a week over here, and with Ryden and his allergies we have to make them from scratch and try to find the eggless ones. None have ever been worth saving until this one. We usually put bananas in our pancakes, and when we do we have to sing Jack Johnson's "Banana Pancakes" song! Sometimes we even have to play it while we cook :)

1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoon baking powder
1 cup whole milk
1 tablespoon vegetable oil/canola oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoon butter

Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.

Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.

Return pan to stove and stir butter into batter.

When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.

Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.

Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.