Boy oh boy has life gotten busy since August! Don't think I forgot to blog, it's just gotten pushed to the back burner. I hope to blog more in the near future!
I recently made this recipe and it turned out so good! I even ate it for breakfast a few times because it was a good, warming, comforting dish on a cold fall morning. I served it with brown rice but bread would've been good too.
I was a little worried it'd be too spicy (we don't handle spice well AT ALL in this household!) but the way I made it was just right--flavorful, but not overwhelming. Even the kids ate this (and the leftovers!)
Ingredients:
1 cup dry lentils (I used red)
1 large onion, chopped
garlic powder
ground ginger
1 splash reduced sodium soy sauce
3 cups broth (I used chicken bouillon)
1/2 can coconut milk (use the rest of the can in your coffee or morning oatmeal! It's delicious)
cumin
turmeric
1 can of carrots (I would've used fresh but we got a bunch of cans from Ruby's so I have to use what I have)
red pepper flakes
chili powder
I never measure my seasonings but I seasoned what I believed to be heavily and the flavor just peeked through. I have a habit of underseasoning things but you can taste it and adjust to your needs (or follow the original recipe).
Because I was using the canned carrots, they were already soft. I added them when I added the coconut milk (at the end).
If I were to change anything, I would add more vegetables. The carrots really seemed to stand out but the onion was hidden with the lentils. I think peas or green beans could be good with this.
This meal was really filling and perfect for the fall or winter. I would definitely make it again!
Friday, October 19, 2018
Wednesday, August 22, 2018
Zucchini "Apple" Crisp
Did you know that you can use zucchini the same way you can bake with apples?! You can do zucchini pie, zucchini crisps and cobblers, zucchini bread (the non-traditional way with cinnamon and chunked zucchini, not shredded), and the list goes on!
I recently made a zucchini crisp. It did taste a lot like apples, and I recommend serving it warm, but it was an older, bigger zucchini so if you use those, I recommend peeling it first. It made for an odd texture in the crisp. I think with a smaller zucchini, the peeling isn't necessary.
This is the recipe I used. I left out the nutmeg and I cut down a little on the sugar (because there is a LOT of sugar in this but it tastes SO good!)
It is fairly simple prep and pops in the oven for about 45 minutes. Definitely eat it warm. The leftovers are great too but heat them up before you eat it (30 seconds in the microwave will do the trick!).
I also found that you can make a very similar recipe in the microwave for individual portions but I just eyeball that, using a small zucchini as my start. I could eat this every day!
I recently made a zucchini crisp. It did taste a lot like apples, and I recommend serving it warm, but it was an older, bigger zucchini so if you use those, I recommend peeling it first. It made for an odd texture in the crisp. I think with a smaller zucchini, the peeling isn't necessary.
This is the recipe I used. I left out the nutmeg and I cut down a little on the sugar (because there is a LOT of sugar in this but it tastes SO good!)
It is fairly simple prep and pops in the oven for about 45 minutes. Definitely eat it warm. The leftovers are great too but heat them up before you eat it (30 seconds in the microwave will do the trick!).
I also found that you can make a very similar recipe in the microwave for individual portions but I just eyeball that, using a small zucchini as my start. I could eat this every day!
Thursday, August 9, 2018
Italian Zucchini Beef Skillet
I was going to make something a little more complicated than normal, a layered lasagna with zucchini layers instead of noodles. But it was almost 90 here today and I did not want the oven on that long. So I did what I do best: I improvised.
First cook up a pound of ground beef. Drain and add seasoning (I did onion powder, garlic powder, salt, and Italian seasoning. You could also add onions and peppers while browning the ground beef).
Next, I added chopped tomatoes (fresh from the garden!) with the middles removed.
Then, I added a medium zucchini, shredded. I stirred it all up (over medium high heat) and drained again for the zucchini juices.
Lastly, I added a heap of mozzarella cheese (about 1 cup- 1 1/2 cups). I stirred it in until it melted and then I served!
My kids ate it! They thought the zucchini was cheese so no issue there and they love ground beef. My husband was also pretty impressed and I liked how quick it all came together (while using things from my garden!).
I will definitely make this again. I think it's also pretty versatile. You could add taco seasoning to your beef with salsa and corn and top with shredded cheese for a Mexican version. You could zoodle your zucchini and make the tomatoes into more of a sauce.
First cook up a pound of ground beef. Drain and add seasoning (I did onion powder, garlic powder, salt, and Italian seasoning. You could also add onions and peppers while browning the ground beef).
Next, I added chopped tomatoes (fresh from the garden!) with the middles removed.
Then, I added a medium zucchini, shredded. I stirred it all up (over medium high heat) and drained again for the zucchini juices.
Lastly, I added a heap of mozzarella cheese (about 1 cup- 1 1/2 cups). I stirred it in until it melted and then I served!
My kids ate it! They thought the zucchini was cheese so no issue there and they love ground beef. My husband was also pretty impressed and I liked how quick it all came together (while using things from my garden!).
I will definitely make this again. I think it's also pretty versatile. You could add taco seasoning to your beef with salsa and corn and top with shredded cheese for a Mexican version. You could zoodle your zucchini and make the tomatoes into more of a sauce.
Tuesday, August 7, 2018
Bean "Meat" Balls
I love meatballs. Spaghetti and sauce doesn't have enough protein for me but meatballs can be a lot of work. I try not to buy frozen, pre-made stuff so I don't make them very often.
I found these beanballs! They are totally worth making but they might be even more work than meat ones. I will definitely make them again though!
I made a few changes (nothing major) so I will list what I did here.
Ingredients:
1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained
1/2-3/4 cup oats
onion powder
Italian seasoning
1 egg
garlic powder
Blend the two cans of beans together, adding just a little water to make a paste. (I think it took just a couple tablespoons). Transfer beans to a bowl and add the other ingredients, saving the oats for last. Use as many oats as you need to make the balls form. Form balls and bake on a greased baking sheet at 450 for 20 minutes. (I followed the recipe for the temp but I think it was too high. Next time, I'll bake at 400 and maybe add a few more minutes on the end. They were a little too dry at 450).
I served them with the tomato sauce (previous post) and pasta but I used the leftover ones to make burritos (tortilla, couple beanballs, cheese, and salsa). They weren't quite enough flavored for me and the dryness made them need a sauce but I think by reducing the oven temp and either serving with pasta sauce or salsa, they're great!
My kids ate these too. My daughter loves meatballs probably more than I do and she never even suspected they weren't meat. With her, I follow a "don't ask, don't tell" policy or she would never try it.
I found these beanballs! They are totally worth making but they might be even more work than meat ones. I will definitely make them again though!
I made a few changes (nothing major) so I will list what I did here.
Ingredients:
1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained
1/2-3/4 cup oats
onion powder
Italian seasoning
1 egg
garlic powder
Blend the two cans of beans together, adding just a little water to make a paste. (I think it took just a couple tablespoons). Transfer beans to a bowl and add the other ingredients, saving the oats for last. Use as many oats as you need to make the balls form. Form balls and bake on a greased baking sheet at 450 for 20 minutes. (I followed the recipe for the temp but I think it was too high. Next time, I'll bake at 400 and maybe add a few more minutes on the end. They were a little too dry at 450).
I served them with the tomato sauce (previous post) and pasta but I used the leftover ones to make burritos (tortilla, couple beanballs, cheese, and salsa). They weren't quite enough flavored for me and the dryness made them need a sauce but I think by reducing the oven temp and either serving with pasta sauce or salsa, they're great!
My kids ate these too. My daughter loves meatballs probably more than I do and she never even suspected they weren't meat. With her, I follow a "don't ask, don't tell" policy or she would never try it.
Friday, August 3, 2018
Homemade Pasta Sauce
My garden has been SO good to me this year! We only have 3 producing tomato plants but regardless, I still have a lot of cherry tomatoes! Nothing beats a tomato fresh from the garden. They are just superior to any other tomato I've ever had.
I've been eating most of them raw but it was time to catch up. I looked up ways to freeze them for later use but they didn't really appeal to me. So I decided to make spaghetti sauce.
1. Wash and cut the stems off your tomatoes (I think I used about 20 but you can do however many you have). Slice in half.
2. Spray a baking sheet with oil and lay your tomatoes on it, sliced side up (this helps them not stick so much).
3. Add your seasoning. I used garden fresh basil and garlic but you can use dried too.
4. Roast in the oven 20-30 minutes at 400, or until soft.
5. Remove from the oven and let cool for a bit. In a blender or food processor, blend the tomatoes with a splash of balsamic vinegar, a little salt, and other seasoning you desire.
6. You're done!
My kids, who won't even touch a tomato, actually ate this! I served it over noodles and they gobbled it up! I'm so excited I found a way for them to enjoy tomatoes too :)
I've been eating most of them raw but it was time to catch up. I looked up ways to freeze them for later use but they didn't really appeal to me. So I decided to make spaghetti sauce.
1. Wash and cut the stems off your tomatoes (I think I used about 20 but you can do however many you have). Slice in half.
2. Spray a baking sheet with oil and lay your tomatoes on it, sliced side up (this helps them not stick so much).
3. Add your seasoning. I used garden fresh basil and garlic but you can use dried too.
4. Roast in the oven 20-30 minutes at 400, or until soft.
5. Remove from the oven and let cool for a bit. In a blender or food processor, blend the tomatoes with a splash of balsamic vinegar, a little salt, and other seasoning you desire.
6. You're done!
My kids, who won't even touch a tomato, actually ate this! I served it over noodles and they gobbled it up! I'm so excited I found a way for them to enjoy tomatoes too :)
Wednesday, July 11, 2018
Crab Salad
Yesterday, it was too hot to cook (we don't have a/c) and I needed to prep something fast because my husband and his dad were working on our house (so I didn't have any one to help watch the kids while I made dinner. Yes, I know I'm spoiled most days).
So I made crab salad. I used imitation crab, cut into small pieces. Then I chopped raw cauliflower, about the same size (I was worried the crunch of the raw would be weird but it was perfect!). I also added some chopped pickles, halved cherry tomatoes, peas, garlic powder, onion powder (I would've added some red onion if I had one), and a squirt of mayo.
Mix it all up and you got yourself a crab salad! Because the salad contained the protein and the vegetables, with the wrap or bread providing your carbs, I served it with fresh strawberries. I considered doing a whole fruit salad but that seemed like too many salads for one dinner.
I never thought to use cauliflower in it before but I'm glad I was brave enough to try it! I think you could add basically any veggies and it would still be good (corn--I know it isn't a veggie but you could still add it!, cucumbers, peppers, onion, broccoli)...it's very versatile!
So I made crab salad. I used imitation crab, cut into small pieces. Then I chopped raw cauliflower, about the same size (I was worried the crunch of the raw would be weird but it was perfect!). I also added some chopped pickles, halved cherry tomatoes, peas, garlic powder, onion powder (I would've added some red onion if I had one), and a squirt of mayo.
Mix it all up and you got yourself a crab salad! Because the salad contained the protein and the vegetables, with the wrap or bread providing your carbs, I served it with fresh strawberries. I considered doing a whole fruit salad but that seemed like too many salads for one dinner.
I never thought to use cauliflower in it before but I'm glad I was brave enough to try it! I think you could add basically any veggies and it would still be good (corn--I know it isn't a veggie but you could still add it!, cucumbers, peppers, onion, broccoli)...it's very versatile!
Tuesday, July 10, 2018
Sauerkraut Latkes
I'm always on the lookout for new and interesting ways to eat sauerkraut. I don't particularly like it (but I tolerate it) but we always have a lot from Ruby's Pantry. My old favorite way to eat it was cold (to keep the probiotics!) with scrambled eggs. My new favorite way is to make it into latkes!
I drained a 1 pound bag of kraut very, very well. Drain it and squeeze out as much moisture as you can. Then add 1/3 cup flour, 2 eggs, and seasonings (I used onion powder and garlic powder). Mix well.
Now, my recipe called for deep frying (high heat, lots of oil, lots of time) and I did end up doing it that. I took a forkful and smushed it into a patty in the pan. They held together surprisingly well (my husband can tell you, any time we make "patties"they don't stay together after you cook them). But next time, I would cook them in a well greased skillet or in my built-in air fryer (in my toaster oven).
They were pretty good the first time around. A little tangy, but not like usual sauerkraut. One toddler liked them, one didn't. I could've browned them more the first time but it's hard to get high enough heat on a plug in single burner.
I reheated them today in my air fryer, making them much crispier and I thought they were better. My husband liked them both ways.
I've also heard of people doing half sauerkraut, half shredded potato. Or even adding in apples. I think a tart apple, like a Granny Smith could be really good. I will definitely experiment next time but I would totally make these again.
This is what I based my original off of but I didn't do the meat or the applesauce. (I might've done the applesauce had I had any).
I drained a 1 pound bag of kraut very, very well. Drain it and squeeze out as much moisture as you can. Then add 1/3 cup flour, 2 eggs, and seasonings (I used onion powder and garlic powder). Mix well.
Now, my recipe called for deep frying (high heat, lots of oil, lots of time) and I did end up doing it that. I took a forkful and smushed it into a patty in the pan. They held together surprisingly well (my husband can tell you, any time we make "patties"they don't stay together after you cook them). But next time, I would cook them in a well greased skillet or in my built-in air fryer (in my toaster oven).
They were pretty good the first time around. A little tangy, but not like usual sauerkraut. One toddler liked them, one didn't. I could've browned them more the first time but it's hard to get high enough heat on a plug in single burner.
I reheated them today in my air fryer, making them much crispier and I thought they were better. My husband liked them both ways.
I've also heard of people doing half sauerkraut, half shredded potato. Or even adding in apples. I think a tart apple, like a Granny Smith could be really good. I will definitely experiment next time but I would totally make these again.
This is what I based my original off of but I didn't do the meat or the applesauce. (I might've done the applesauce had I had any).
Tuesday, June 12, 2018
Spinach Brownies
Don't let the title of this post scare you! These taste just like brownies and you can't even tell the spinach is in there!
My husband helped me make these and he was very weary of "putting green things in my brownies" but he tasted them and said he honestly couldn't even taste them, even when he was trying to!
This recipe is really simple too but I haven't quite figured out yet how you could modify it if you were doing brownies from scratch, instead of a box. Give my brain a minute. Maybe that'll be my next recipe!
Dump your brownie mix (the entire package) in a large bowl. In a high quality blender (I like using my Ninja), blend the ingredients from the back of the box (so mine was a Ghirardelli mix and wanted 1/3 water, 1/3 oil, and an egg) with 1-2 handfuls of spinach. I didn't even take the stems off.
Add the blended ingredients to your bowl of brownie mix. Stir to combine and follow the cooking instructions on the back of your brownie box. Voila! It's that simple.
Now you can pretend you have healthy brownies!
My husband helped me make these and he was very weary of "putting green things in my brownies" but he tasted them and said he honestly couldn't even taste them, even when he was trying to!
This recipe is really simple too but I haven't quite figured out yet how you could modify it if you were doing brownies from scratch, instead of a box. Give my brain a minute. Maybe that'll be my next recipe!
Dump your brownie mix (the entire package) in a large bowl. In a high quality blender (I like using my Ninja), blend the ingredients from the back of the box (so mine was a Ghirardelli mix and wanted 1/3 water, 1/3 oil, and an egg) with 1-2 handfuls of spinach. I didn't even take the stems off.
Add the blended ingredients to your bowl of brownie mix. Stir to combine and follow the cooking instructions on the back of your brownie box. Voila! It's that simple.
Now you can pretend you have healthy brownies!
Monday, May 21, 2018
Chocolate Banana Waffles
I woke up this morning and my 4 year old was begging for a "special" breakfast. I don't usually have a lot of time in the morning so sometimes I'll make a breakfast the night before and serve it in the morning. But today, I hadn't prepared anything. We actually weren't having a crazed morning so I agreed when she said she wanted waffles.
I found this recipe but it needed some modifications. This was my first time making it and I followed the ingredients and the instructions (although I did use canola oil instead of coconut oil because my coconut oil wasn't behaving and I used all-purpose flour because I don't buy specialty flours).
Next time, I will combine all the wet ingredients, so I don't have to mash the bananas in a separate bowl and then add the dry to them. I will also add chocolate chips because we could hardly taste the cocoa powder. It came out a little thick too so I might even use less flour, although waffle batter should be a little thicker.
So I would make them again, they weren't bad the original way. They just weren't what we were looking for this morning.
I also HIGHLY recommend doubling the original recipe because I did and I still only got 6 waffles out of it. It all fits in a large mixing bowl just fine (sometimes I double recipes and then find out I have a hard time mixing it all because there's not enough room left in the bowl).
I found this recipe but it needed some modifications. This was my first time making it and I followed the ingredients and the instructions (although I did use canola oil instead of coconut oil because my coconut oil wasn't behaving and I used all-purpose flour because I don't buy specialty flours).
Next time, I will combine all the wet ingredients, so I don't have to mash the bananas in a separate bowl and then add the dry to them. I will also add chocolate chips because we could hardly taste the cocoa powder. It came out a little thick too so I might even use less flour, although waffle batter should be a little thicker.
So I would make them again, they weren't bad the original way. They just weren't what we were looking for this morning.
I also HIGHLY recommend doubling the original recipe because I did and I still only got 6 waffles out of it. It all fits in a large mixing bowl just fine (sometimes I double recipes and then find out I have a hard time mixing it all because there's not enough room left in the bowl).
Tuesday, May 15, 2018
French Toast Casserole
Last night for dinner, I had planned we were going to have French toast to help us use up the remaining hot dog buns and bread crusts. Usually, I ask David to do dinner when it's something breakfast because it's one of the few things he can cook well. But he ended up having to work late so I had to make dinner. I debated switching to something else and leave the French toast for him to do a different night but then I had the idea of doing a French toast casserole (much less tedious than doing French toast on a griddle).
Ingredients:
6 T butter
2/3 cup brown sugar plus extra for sprinkling
stale bread (I used 3 hot dog buns and 5 slices of regular white bread), ripped or cut up
5 eggs
2 cups milk
splash of vanilla
cinnamon
Melt butter (either on stove top or in microwave in 30 second intervals). Stir in the brown sugar until smooth. Pour in the bottom of an 8x11 pan. Add bread. In a bowl, mix together eggs, milk, vanilla, and cinnamon. Pour over bread, being sure to saturate the bread. Sprinkle extra brown sugar and cinnamon on top. Bake at 425 for 25 minutes.
This turned out so good. I thought it might've been just a little too egg-y and needed more milk but David and the kids thought it was perfect. The butter and brown sugar on the bottom is amazing too!
Ingredients:
6 T butter
2/3 cup brown sugar plus extra for sprinkling
stale bread (I used 3 hot dog buns and 5 slices of regular white bread), ripped or cut up
5 eggs
2 cups milk
splash of vanilla
cinnamon
Melt butter (either on stove top or in microwave in 30 second intervals). Stir in the brown sugar until smooth. Pour in the bottom of an 8x11 pan. Add bread. In a bowl, mix together eggs, milk, vanilla, and cinnamon. Pour over bread, being sure to saturate the bread. Sprinkle extra brown sugar and cinnamon on top. Bake at 425 for 25 minutes.
This turned out so good. I thought it might've been just a little too egg-y and needed more milk but David and the kids thought it was perfect. The butter and brown sugar on the bottom is amazing too!
Monday, May 14, 2018
Enchilada Pie
The other day I had decided we were going to have enchiladas for dinner. I spent longer than I'd like to admit looking for just the perfect recipe. Dinner time rolls around and I start cooking up the filling. I open the fridge to discover I only have 4 tortilla shells. This is not going to cut it. I know you can make your own shells but I was not in the mood to do that. I just wanted to get dinner on the table. So I did what I do best: I improvised.
Ingredients
1 can black beans, drained and rinsed
1 can rotel (I didn't drain this but I should've)
dash of cumin, garlic powder, and onion powder
half a can of corn
onion
bell pepper
enchilada sauce
tortilla shells
cheese
First, cook up your onion and bell pepper in a large skillet. Add in black beans and rotel. Cook until heated through and add seasonings and corn.
In a greased 8x8 pan, spoon out a little enchilada sauce (just enough to cover the bottom). Add a tortilla shell (flat). Add a third of the bean mixture and top with a drizzle of enchilada sauce and a sprinkling of cheese. Add the next tortilla shell and repeat the process. End with a tortilla shell with lots of enchilada sauce and cheese. (You will probably have extra enchilada sauce left). Bake at 375 for 20-30 minutes.
This turned out really good. It was a tad bit spicy for my family (the combination of the rotel and the enchilada sauce proved to be too much for my kids) but we all agreed that the top layer of tortilla shell with all the extra cheese was the best. I would definitely make it again and the kids will just have to put up with it.
Ingredients
1 can black beans, drained and rinsed
1 can rotel (I didn't drain this but I should've)
dash of cumin, garlic powder, and onion powder
half a can of corn
onion
bell pepper
enchilada sauce
tortilla shells
cheese
First, cook up your onion and bell pepper in a large skillet. Add in black beans and rotel. Cook until heated through and add seasonings and corn.
In a greased 8x8 pan, spoon out a little enchilada sauce (just enough to cover the bottom). Add a tortilla shell (flat). Add a third of the bean mixture and top with a drizzle of enchilada sauce and a sprinkling of cheese. Add the next tortilla shell and repeat the process. End with a tortilla shell with lots of enchilada sauce and cheese. (You will probably have extra enchilada sauce left). Bake at 375 for 20-30 minutes.
This turned out really good. It was a tad bit spicy for my family (the combination of the rotel and the enchilada sauce proved to be too much for my kids) but we all agreed that the top layer of tortilla shell with all the extra cheese was the best. I would definitely make it again and the kids will just have to put up with it.
Thursday, February 22, 2018
Avocado Brownies with a Mix
Okay I'm obviously all about brownies and avocados lately! But I just LOVE that you get the health benefits of an avocado, without having to actually taste one :)
This recipe is super simple because it uses a boxed brownie mix. I've heard that it works for all sizes of mixes (Betty Crocker usually has less ounces in each box than say, Ghirardelli). It kind of works that way but I did make mine with Ghirardelli and I should've added a little extra water.
What you need:
box of brownie mix, your choice of brand and type
1/3 water (or slightly more, if you use a bigger box. I would recommend adding a tablespoon at a time until you get what you want)
1 large avocado, ripe and well mashed
Put the brownie mix in a bowl and DON'T add the ingredients the box tells you to. You just want the dry mix. Then add your mashed avocado and desired water until you get a good consistency. Pour in your brownie pan and bake according to the boxes instructions. Voila! Done! Does it get any better than that??
These turned out great and I would DEFINITELY make again. I used the triple chocolate Ghirardelli mix so there was plenty of chocolate to hide the avocado taste (but as you probably noticed with these recipes, you don't need a lot to hide it. And if you actually like avocado, I don't think it would be bad).
My kids gobbled these up too!
This recipe is super simple because it uses a boxed brownie mix. I've heard that it works for all sizes of mixes (Betty Crocker usually has less ounces in each box than say, Ghirardelli). It kind of works that way but I did make mine with Ghirardelli and I should've added a little extra water.
What you need:
box of brownie mix, your choice of brand and type
1/3 water (or slightly more, if you use a bigger box. I would recommend adding a tablespoon at a time until you get what you want)
1 large avocado, ripe and well mashed
Put the brownie mix in a bowl and DON'T add the ingredients the box tells you to. You just want the dry mix. Then add your mashed avocado and desired water until you get a good consistency. Pour in your brownie pan and bake according to the boxes instructions. Voila! Done! Does it get any better than that??
These turned out great and I would DEFINITELY make again. I used the triple chocolate Ghirardelli mix so there was plenty of chocolate to hide the avocado taste (but as you probably noticed with these recipes, you don't need a lot to hide it. And if you actually like avocado, I don't think it would be bad).
My kids gobbled these up too!
Thursday, January 11, 2018
Avocado Brownies
I always love combining avocados with chocolate desserts. I've done pudding and chocolate chip cookies before so brownies just seemed like the next step! They turn out a little lighter in color than traditional brownies but there is no green to be detected! I will mention that my 3 year old made these with me and she saw me add the avocado ("eww! I don't like those. It's green!") but she still ate two entire pieces (and wanted more!). I am myself am not a fan of avocado either but with chocolate, it's fantastic. It adds fiber and healthy fats to the dessert, as if you needed another reason to eat dessert!
This is the recipe I made. I only made a few minor adjustments.
Ingredients:
3 avocados (I debated adding a third one, and next time I might only do 2 but I can't give an exact reason why)
most of a bag of milk chocolate chips
3/4 cup sugar (people had commented saying they brought it down to even a half cup or less and it was still good)
4 eggs
splash of vanilla
1/4 cup cocoa powder
1/2 cup flour
1/2 teaspoon salt
I followed her instructions (it took my "special" oven about 40 minutes to cook them) but I misunderstood the stand mixer and somehow ended up doing this in my food processor. It actually ended up okay but if you have a stand mixer (which I actually do! Although I dare you to ask me where it is right now...) I would definitely use that instead! My processor got quite full and has so many ridges, it's hard for the flour to get fully incorporated so I did have to do it a little by hand.
But these were a hit! I love them, the kids love them! Only 187 calories per brownie (assuming your 8x8 pan is 16 pieces)! Awesome!
This is the recipe I made. I only made a few minor adjustments.
Ingredients:
3 avocados (I debated adding a third one, and next time I might only do 2 but I can't give an exact reason why)
most of a bag of milk chocolate chips
3/4 cup sugar (people had commented saying they brought it down to even a half cup or less and it was still good)
4 eggs
splash of vanilla
1/4 cup cocoa powder
1/2 cup flour
1/2 teaspoon salt
I followed her instructions (it took my "special" oven about 40 minutes to cook them) but I misunderstood the stand mixer and somehow ended up doing this in my food processor. It actually ended up okay but if you have a stand mixer (which I actually do! Although I dare you to ask me where it is right now...) I would definitely use that instead! My processor got quite full and has so many ridges, it's hard for the flour to get fully incorporated so I did have to do it a little by hand.
But these were a hit! I love them, the kids love them! Only 187 calories per brownie (assuming your 8x8 pan is 16 pieces)! Awesome!
Wednesday, January 10, 2018
Wonton Pizza Bites
I had tomatoes and wonton wrappers to use up. I scoured Pinterest for an idea (what else do I do, right?) and I found people who did mini pizzas with wonton wrappers. So I did a take on that. You could easily sub the tomatoes I use for real pizza (or pasta) sauce too.
I doubled up on the wrappers per pizza because of the juicy tomatoes and weight of the ingredients. You could try it with just one but don't be surprised if your filling falls through. These would also make great appetizers for a party!
Ingredients:
24 wonton wrappers (homemade or you can find them at Walmart, near the tofu and organic stuff)
4 roma tomatoes (You actually might want more like 5, since two of my pizzas were tomato-less but the kids liked those ones better. My tomato hating husband though surprisingly liked the ones with tomato better. So your choice)
Italian seasoning (oregano, basil, etc)
garlic powder
onion powder
cheese
pepperoni/other pizza toppings
I also think these could be good with added mushrooms or red peppers but I didn't have any on hand.
So then you line a muffin tin with two wrappers each (no need to spray the tin, the wrappers come pre-floured). Chop up your tomatoes and mix with the seasonings. Add tomato mixture to your cups, sprinkle on cheese, add toppings. Bake at 425 for 10 minutes. Your bake time may be a little longer or shorter (they're done when the wonton wrapper is browned and the cheese is melted). I use a toaster oven that claims you don't have to preheat but I usually have to play with the time something takes to bake. In this case, they took me about 15 minutes and since I only had one 6 cup muffin pan, I had to make two separate batches.
But these were really good! Of course, I don't post bad recipes but I would definitely make these again. They remind me of a healthier version of a thin crust pizza. But don't eat too many! Besides having vegetables and seeming smaller and healthier than a slice of pizza, the calories still add up fast!
I doubled up on the wrappers per pizza because of the juicy tomatoes and weight of the ingredients. You could try it with just one but don't be surprised if your filling falls through. These would also make great appetizers for a party!
Ingredients:
24 wonton wrappers (homemade or you can find them at Walmart, near the tofu and organic stuff)
4 roma tomatoes (You actually might want more like 5, since two of my pizzas were tomato-less but the kids liked those ones better. My tomato hating husband though surprisingly liked the ones with tomato better. So your choice)
Italian seasoning (oregano, basil, etc)
garlic powder
onion powder
cheese
pepperoni/other pizza toppings
I also think these could be good with added mushrooms or red peppers but I didn't have any on hand.
So then you line a muffin tin with two wrappers each (no need to spray the tin, the wrappers come pre-floured). Chop up your tomatoes and mix with the seasonings. Add tomato mixture to your cups, sprinkle on cheese, add toppings. Bake at 425 for 10 minutes. Your bake time may be a little longer or shorter (they're done when the wonton wrapper is browned and the cheese is melted). I use a toaster oven that claims you don't have to preheat but I usually have to play with the time something takes to bake. In this case, they took me about 15 minutes and since I only had one 6 cup muffin pan, I had to make two separate batches.
But these were really good! Of course, I don't post bad recipes but I would definitely make these again. They remind me of a healthier version of a thin crust pizza. But don't eat too many! Besides having vegetables and seeming smaller and healthier than a slice of pizza, the calories still add up fast!
Wednesday, January 3, 2018
Pasta Sauce Cheesy Beef One Pot Wonder
First post of the new year! Yay! I have high hopes of blogging more this year, but let's see how that actually goes. :)
Last night, I made this recipe with just a few modifications. It turned out SO good but I'm not sure the cheeseburger flavor was very strong. I think the can of tomatoes and the pasta sauce kind of took away from it. But that's okay! It was still delicious.
My ingredients:
1 pound ground beef
1/3 can of Hunt's Traditional pasta sauce
1 large jar of tomatoes from Grandma's garden
1 medium onion
~1/4 cup ketchup (I eye balled it)
~1 tablespoon yellow mustard
8oz block of cheddar cheese
1lb box large elbow macaroni
1 1/2 cups water plus 1 bouillon cube (I thought the two cups was going to make the end result too liquidy and this worked out just fine)
1 roma tomato for garnishing (I rarely do the garnish for a recipe but I thought this was worth it. If you don't have one, that's okay too)
Then I followed her cooking instructions. Despite the elbow noodles needing less time to cook according to the box, they did still take the full time she had said (13 minutes?).
This makes a big batch (about 10-12 servings) so be sure to use a big enough pot! But I do love one pot wonders, especially with my current kitchen cooking conditions.
I will DEFINITELY make this again. David couldn't stop eating it and the kids even ate some of it! (That's a big deal these days. They aren't picky, they just don't eat dinner for some reason, even if it's something they asked for!)
Last night, I made this recipe with just a few modifications. It turned out SO good but I'm not sure the cheeseburger flavor was very strong. I think the can of tomatoes and the pasta sauce kind of took away from it. But that's okay! It was still delicious.
My ingredients:
1 pound ground beef
1/3 can of Hunt's Traditional pasta sauce
1 large jar of tomatoes from Grandma's garden
1 medium onion
~1/4 cup ketchup (I eye balled it)
~1 tablespoon yellow mustard
8oz block of cheddar cheese
1lb box large elbow macaroni
1 1/2 cups water plus 1 bouillon cube (I thought the two cups was going to make the end result too liquidy and this worked out just fine)
1 roma tomato for garnishing (I rarely do the garnish for a recipe but I thought this was worth it. If you don't have one, that's okay too)
Then I followed her cooking instructions. Despite the elbow noodles needing less time to cook according to the box, they did still take the full time she had said (13 minutes?).
This makes a big batch (about 10-12 servings) so be sure to use a big enough pot! But I do love one pot wonders, especially with my current kitchen cooking conditions.
I will DEFINITELY make this again. David couldn't stop eating it and the kids even ate some of it! (That's a big deal these days. They aren't picky, they just don't eat dinner for some reason, even if it's something they asked for!)
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