This is a great recipe to use up any only bananas you might have in your freezer. My husband is not a normal fan of banana bread, but this recipe with the double chocolate kick made him change his mind!
1 cup of butter
2 cups of sugar
2 teaspoons of vanilla extract
6 brown bananas, mashed
3 1/2 cups of flour
1/2 cup unsweetened cocoa powder
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 teaspoon of salt
1 cup of dark chocolate chips
1 cup chopped pecans
1. Heat oven to 350 degrees.
2. Grease and flour two bread loaf pans.
3. In large glass bowl, melt butter in microwave.
4. With mixer, mix sugar and eggs with butter until combined. Beat for a minute.
5. Mix in vanilla and brown mashed bananas.
6. In sifter, place flour, cocoa powder, baking powder, baking soda, and salt. Sift into bowl with liquid mixture. Stir with spoon until combined.
7. Stir in pecans and chocolate chips.
8. Pour into greased bread loaf pans and place in center rack of oven.
9. Bake for about 55-65 minutes until knife inserted in middle of each loaf comes out clean.
10. Let cool slightly before removing from pan. Enjoy!!
1 pound ground beef
1. Brown the ground beef in a skillet over medium heat.
2. When beef is cooked, add in chopped onion and cook until translucent.
3. Drain the beef/onion mixture.
4. In crockpot, place scalloped potatoes in bottom and mix with powered cheese mixture.
5. Pour can of undrained corn onto potatoes.
6. Top with spoonfuls of cream of celery soup.
7. Place ground beef/onion mixture on top of the soup.
8. Sprinkle with pepper. You can salt this too, but I found with the soup, potatoes, and cheese that no salt was needed.
9. Top with cheese slices or shredded cheddar cheese.
10. Cook on low for 4-6 hours, depending on your crockpot. After a few hours, I stirred mine so the cheese would not burn on the sides.
This is not your normal potato salad recipe! This is a mayo or miracle whip free potato salad, which my husband will LOVE! I adopted this recipe from Giada at Home’s recipe Red Potato and Tomato Salad but thought hers was super bland so changed some of the ingredients! Enjoy!
1 pound baby red potatoes, halved
1 pint grape tomatoes, halved
5 scallions, sliced
1 6 oz. can of pitted black olives, halved
1/3 cup chopped fresh italian parsley
1/4 cup of capers
3 tablespoon chopped fresh thyme leaves
1/3 cup extra-virgin olive oil
1 large lemon, zested
1 half of lemon juice
Salt and pepper
1. Boil potatoes until fork tender.
2. Drain potatoes and let them cool to room temperature.
3. In one bowl, mix together all ingredients: potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, lemon zest, and juice from half of the lemon that was zested.
4. Toss gently until all the ingredients are coated.
5. Taste and season with salt and pepper. Depending on the saltiness of your olives and capers you might need to add more salt.
6. Refrigerate for a few hours before sevice and toss again before serving.
1 lb ground Italian sausage (I use 1 package of Johnsonville Spicy Italian Sausage, removed from casings)
1 teaspoon of crushed red pepper flakes
1 large diced onion
1/4 cup turkey bacon pieces, crumbled small
2 teaspoons of garlic, minced
1 pound potatoes, or about 2 large potatoes, sliced in half, and then in 1/4 inch slices
6 cups water
2 (14.58 ounce) cans chicken broth
1 cup heavy cream
2 cups of kale
1. Saute Italian sausage and crushed red pepper in a large pot. Remove from pan and drain excess fat. Keep warm.
Makes: 6-8 servings
I was inspired to make this for dinner tonight from my cousin’s facebook post. Sometimes you forget how good Indian food is!! I originally found this Butter Chicken recipe from foodnetwork.com, but I thought it might turn out to be too tomatoey tasting, so of course I adapted it to my liking!
1 tablespoon of vegetable oil
1 pound of chicken, cubed into 1 inch pieces
3 tablespoons butter
1 large onion, chopped
2 tablespoons minced garlic
2 teaspoons minced ginger
1 tablespoon garam masala
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon cayenne
1 tablespoon tomato paste
2 (8-ounce) cans tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes in juice
1/4 Greek yogurt
3/4 cup heavy whipping cream
1 teaspoon of sugar (optional)
Hot basmati rice, for serving
Pita bread (or if you have time, make my Naan recipe)
1. In large skillet heat vegetable oil until hot. Cut chicken into cubes while this is heating up.
2. Cook chicken in oil until no longer pink in the middle of the largest pieces, about 10 minutes.
3. Remove chicken and keep warm in a bowl.
4. Melt the butter in a same skillet used for chicken over medium heat. Add the onion and cook until brown, about 7 minutes.
5. Add the garlic and minced ginger and cook for 1 minute.
6. Add in spices and tomato paste and cook for 1 minute.
7. Pour in diced tomatoes, tomato sauce, and the cooked chicken that has been set aside. Cover skillet and cook on low for 15 minutes.
8. Stir in yogurt and whipping cream. Reduce heat to very low and let simmer for 10 minutes. Stir often to prevent scorching.
9. Taste the sauce and see if you need to add the sugar. I usually add it if the tomatoes are too acidic. (As a side note, I did not have plain Greek yogurt, only strawberry Chobani. I just scooped the unmixed yogurt off the top and did not need to add any sugar. It gave a nice slight fruity flavor to the sauce, but not noticeable unless I pointed it out.)
10. Serve sauce over basmati rice and bread on the side.
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Want an easy cookie to make for Easter? Well, look no further then these Easy Easter Nest Cookies. I found this recipe originally on the Fiber One website and decided to give it a try. This recipe is fast and very easy to make. Nest cookies are usually made with crispy chow mein noodles, but this recipe uses the original bran cereal. The cookies end up crunchy and a little healthier packing in 11% of your daily fiber needs in just one cookie! If that doesn’t give you a reason why you can eat more than one, I don’t know what will!
2 cups of semisweet chocolate chips
1/2 cup peanut butter
3 3/4 cups Fiber One original bran cereal
Egg shaped candy (I used whoppers)
1. Line cookie sheets with waxed paper.
2. In double boiler, melt chocolate. Stir until smooth.
3. Add in peanut butter and stir until smooth.
4. Mix in cereal.
5. Drop mixture by teaspoonfuls onto waxed paper.
6. Top with egg shaped candy for the look of a nest.
7. Refrigerate until chocolate is firm.
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No one is eating this cereal, so I decided to try to use it to make some muffins for breakfast. It’s a great way to add fiber to any muffin recipe without overpowering the muffins. I played around with a recipe I found online and came up with these muffins for breakfast. The muffins are sweetened with ripe bananas and Splenda, so not only do these muffins have extra fiber but are also sugar free! And for those of you counting calories, they are only 130 calories each! They were fast to make and the family LOVED them!
1 cup bran cereal
3/4 cup skim milk
3 tablespoons vegetable oil
1 teaspoon of orange zest
2 medium mashed ripe bananas (I used really brown ones I had in my freezer.)
1/2 cup granulated Splenda
1 1/4 cups flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup dried cranberries
1. Heat oven to 400°F. Place muffin liners in a 12-cup muffin pan and spray muffin liners with some spray vegetable oil if you have it. (I use silicone ones that I wouldn’t trade for the world!)
2. In medium bowl combine egg, milk, oil, and orange zest with whisk. Add in very ripe soft bananas.
3. Stir in cereal and let stand a few minutes.
4. Stir in Splenda.
4. In a sifter, add flour, baking powder, cinnamon, nutmeg, and salt. Sift into egg mixture.
5. Once combined, it will still be lumpy, stir in cranberries.
6. Divide batter evenly among muffin cups.
7. Bake 20 to 25 minutes or until light golden brown.
The Skinny: Serves 12 @ 130 calories
Here is the nutrition breakdown:
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My husband I were craving brownies the other night, but the problem is that when I make brownies we end up eating the whole pan. Now this may not sound like that bad of an idea (in fact, some people would say it sounds delicious!) but did you know that the average brownie mix baked is 3400 calories per pan! That’s an extra 3400 calories a week or almost a pound. (3500 calories = 1 pound)
4 Tablespoons Flour
2 Tablespoons Sugar
2 Tablespoons Cocoa powder
2 Tablespoons Water