Tuesday, July 24, 2012

One Ingredient Ice Cream

One ingredients Ice Cream...you've probably heard about it but have you tried it? I've gone BaNaNaS for it!! Okay I added a little cocoa powder so that makes two ingredients but chocolate & bananas belong together, it would have been a sin not to!! This creamy cold concoction is a healthy eaters dream come true! 
Ingredients- Bananas!
Once your bananas start to ripen, you know a few brown spots is good! Once they've gone too ripe save those ones for baking. Peel & place bananas in a zip lock bag and seal out as much air as possible. Now freeze them till they are rock hard. Once frozen process them in a food processor. At first it will just look like a bunch of frozen banana crumbs...okay keep processing. Scrape down the sides & give it another whirl. Keep processing until it turns into a creamy ice cream consistency. It's like MAGIC!! Eat it while it's cold, or store in an airtight container in the freezer. If you want to use a little cocoa powder add about 1 tsp or so while processing!! This is without a doubt the healthiest "Ice Cream" you will ever eat! Enjoy!

Monday, July 23, 2012

Apple Enchiladas

These are a delightful twist for an apple dessert! Apple Enchiladas swimming in a light & rich caramel sauce...they are sinfully GOOD!!

3 granny smith apples peeled & diced
2 tbsp butter
1 tsp ground cinnamon plus extra for sprinkling
1/3 cup brown sugar
1 tbsp flour
1-2 tsp lemon juice
pinch salt (it makes everything better!)
(you can use store bought apple pie filling for this but why? This is just too easy & much tastier)
8 medium flour tortillas (I used low carb ones, you could also use whole wheat if you want, any will work)
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1/4 tsp butter extract (optional)
pinch salt

In a medium saucepan saute diced apples in butter. Add brown sugar, cinnamon, lemon juice, flour, & salt. Saute about 5 minutes or until apples are slightly tender. Fill each tortilla with about 1/4 cup apple filling and roll up burrito style. Combine all sauce ingredients except butter extract in a medium saucepan. Bring to a boil, stirring constantly; reduce heat & simmer 3 minutes if using add extract. Pour sauce over enchiladas & let stand for 30 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown. Let rest about 10 minutes and serve with sauce and vanilla ice cream. YUMM!!!

Mini German Pancakes

How adorable are these?! Perfect serving sized portions every time too! This is the only way to make them! 

6 eggs
1 cup milk (you can use skim or low fat milk if you want)
1 cup flour
1/4 tsp salt

Preheat oven to 425. Spray cupcake pans with no-stick cooking spray. Mix eggs, milk, flour and salt just enough to blend. (Do not over mix. Batter will be lumpy.) Pour batter in cupcake pans. Makes approx. 12-16 mini German pancakes. Bake 18-25 minutes depending on type of cupcake pan and the amount of batter in each cupcake tin. Remove from oven. Let cool for just a minute or two. Remove mini pancakes from pan. Serve with maple syrup & powdered sugar or top with your favorite fruit preserves . Enjoy!

Marbled Orange Fudge

What a perfect Summer time treat! Orange & Vanilla Fudge swirled together make for a creamy creamsicle  like taste...you're gonna want this one! 

1 ½ tsp plus ¾ cup butter, divided
2-1/2 cups sugar
¾ cup heavy whipping cream
1 package (10-12 ounces) vanilla or white chips
1 jar (7 ounces) marshmallow crème
3 tsp orange extract
12 drops yellow food coloring
5 drops red food coloring

  1. Grease a 13x9 in. pan with 1 ½ tsp butter; set aside.
  2. In a heavy saucepan, combine sugar, heavy cream, & remaining butter, cook & stir over low heat until sugar is dissolved.
  3. Bring to a boil; cook & stir for 4 minutes. Remove from heat; stir in chips & marshmallow crème till smooth.
  4. Remove one cup & set aside. Add orange extract & coloring to remaining mixture; stir until blended.
  5. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl.
  6. Cover & refrigerate until set. Cut into squares

Yield: 2 ½ pounds

Monday, July 16, 2012

Muffin Tin Individual Scalloped Potatoes

Perfect side dish to any meal!!

6-8 medium red potatoes
1/2 stick of butter
1 cup shredded cheddar cheese
1/2 scallions
fresh herbs, rosemary or thyme
12 tsp half and half
salt and pepper
Bake your potatoes at 400 degrees for about 18 minutes; potatoes should be firm. Set aside and let cool till they can be handled, then slice.
Place 1/2 Tbs pats of butter in each mold of a muffin/cupcake pan, then a slice of potatoes, a pinch of salt and pepper, then cheese, scallions & fresh herbs. Repeat layers, potato, salt & pepper, cheese, scallions, herbs. Top each mold with another pad of butter and drizzle each with 1 tsp of half and half.
Bake in the oven at 400 degrees for 20 – 25 minutes, until cheese is melted and potatoes are browned. So DELISH!!

Rosemary Dijon Chicken

This is not the usual combo of ingredients but they sure marry well in this dish! The chicken is super moist & full of flavor!! And so easy to put together!!

5 boneless, skinless chicken breasts
 1/2 cup Dijon Mustard
1/4 cup maple syrup
1 Tbsp rice wine vinegar
Fresh rosemary
Salt & pepper to taste

In a 13x9 in baking dish combine Dijon, maple syrup, & rice wine vinegar. Whisk to combine well. Season chicken breasts with salt & pepper and place in Dijon sauce turn chicken to coat on both sides. You can bake it right away but I covered mine and let it soak up the marinade for about 4 hrs prior to baking. (more flavor!) Bake in a 450 degree preheated oven for about 35 minutes basting the chicken with sauce about halfway through cooking. Remove from oven & let rest 5-10 minutes so all the yummy juices can be redistributed through the chicken. Sprinkle the fresh rosemary over chicken before serving. Serve with your favorite sides. YUMM-O!!!

Saturday, July 7, 2012

Flourless Chocolate Protein Muffins

Who ever said a muffin can't be good for you? These Chocolate Muffins are flourless, protein packed, zero sugar, & filled with all the goodness of flax & chia seeds. Oh...and they're charmingly delicious! That's right, you CAN have your muffin & eat it too!! Happy Healthy Eating! 

1 3/4 cups oats
1 egg + 2 egg whites
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1/2 cup plain Greek yogurt (any plain yogurt will work)
1 1/2 tbsp apple cider vinegar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 scoops chocolate protein
2 tbsp raw chia seeds
1/4 cup flax seeds 
1 cup hot water
1/2 cup sugar substitute (you can add more if you want them sweeter)
1-2 tbsp dark chocolate mini-chips (just enough to sprinkle a few on top of each muffin)
Pour all ingredients except chocolate chips in a blender or food processor. Blend until the oats are ground and mixture is smooth. It will be thick and you will need to help it along by scraping down sides. It took me a few minutes of blending to mix it well. Pour mixture into prepared muffin tins (close to full) & bake 8 minutes @ 350 degrees, remove from oven and sprinkle mini chocolate chips onto each muffin. Return to oven and bake an additional 3-5 minutes. Cool in tins before removing. Once chilled store in airtight container in refrigerator. Yield: 12 muffins  ENJOY!!!