Breakfast Oatmeal Cupcakes

Hi all!  I wanted to share a new recipe and website with you. This healthy dessert blog has many yummy looking recipes! I have been following the blog, Chocolate Covered Katie, for a while and this is the first recipe I’ve attempted.  Oldest daughter actually texted me the recipe and asked me to make them.  She is in need of a quick on-the-go breakfast and this fit the bill!  The recipe was a hit with three out of four family members (youngest didn’t like it-she is going through a picky phase).  They were so moist and very filling and the chocolate made them seem extra special. I preferred them warm from the oven or heated in the microwave, Oldest daughter and Hubby liked them at any temperature! Here is the recipe and the link for the blog in case you want to check out more of her recipes.

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Baked Oatmeal Cupcakes To Go

from: Chocolate Covered Katie

(makes 24-25 cupcakes)

Adapted from: Cookie Dough Baked Oatmeal.

  • 5 cups rolled oats (400g)
  • 2 1/2 cups over-ripe mashed banana (For all substitutions, see nutrition link below) measured after mashing (600g)
  • 1 tsp salt
  • 5 NuNaturals stevia packets (or omit and use 5 tbsp liquid sweetener of choice–such as pure maple syrup or agave–instead)
  • optional: 2/3 cup mini chocolate chips
  • 2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back by 1/3 cup.)
  • 1/4 cup plus 1 tbsp oil (45g) (I really like coconut, but veg oil will also work. For lower-fat substitution notes, see nutrition link below.)
  • 2 1/2 tsp pure vanilla extract
  • optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Preheat oven to 380 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional.

Each cupcake has 88 calories and 2.9 grams of fat.  You can view more detailed nutritional information by visiting the link to the blog.

I did not have enough bananas for the whole 2 1/2 cups , so I used about 2 cups of bananas and 1/2 cup unsweetened applesauce.  I also used pure maple syrup as the sweetener and broiled them for 2 minutes which gave them a nice crispy top.

Oldest daughter likes them for breakfast, I prefer one for an afternoon snack with a cup of tea!

Here is to a happy, healthy week!

~Blessings,

Jen

Power Granola

My family loves granola!.  They eat it in yogurt, with milk or just plain in a bowl for a snack.  I found this recipe for homemade granola and tried it out this week.  It was a hit with the family and of course I was very happy because it contains some super healthy ingredients!  It makes a mama’s heart sing when I see my family enjoying “good for you” food!

This recipe was very simple and easy!

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Power Granola- from my recipes.com

Ingredients

2 cups regular oats

1/3 cup ground flaxseed

1/4 cup chopped walnuts

1/4 cup chopped slivered almonds

2 teaspoons ground cinnamon

1/3 cup orange juice

1/3 cup honey

1/4 cup packed brown sugar

2 teaspoons canola oil

1 teaspoon vanilla extract

Cooking spray

1/3 cup dried cranberries

Preparation

  1. Preheat oven to 300°.
  2. Combine first 5 ingredients in a medium bowl.
  3. Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.
  4. Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.
  5. Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.

*I have an electric oven and cooked it for the time listed above.  It turned out a little chewy so for crunchier granola I would probably add about 10 minutes to the cooking time.

Nutritional Information

Amount per serving

  • Calories: 196
  • Calories from fat: 31%
  • Fat: 6.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 3.3g
  • Protein: 4.1g
  • Carbohydrate: 32.5g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 5mg
  • Calcium: 38mg

How are you starting off the year in a healthy way?  We would love to hear from you!

~Blessings,

Jen

 

 

A Healthy Comfort Food Recipe

This recipe is one of our family favorites and I have been making it since I first started learning to cook as a newlywed.  I am even able to to sneak whole grain pasta and (gasp!) mushrooms past my two picky pants and they love it!  So if you are wondering what to do with all of that leftover turkey after Thanksgiving, here is a perfect recipe!

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Turkey Tetrazzini

From: Recipes For Life Healthy Choice Cookbook

Ingredients:

8 oz. uncooked spaghetti, broken into 2-inch lengths (As you can see in the photo, I didn’t have spaghetti on hand the night I made it, so I improvised and used the whole wheat curly noodles which the girls thought were fun!)

1/4 cup margarine, divided (I don’t typically use margarine in recipes so I use butter for this-a little less than what is called for)

1 cup sliced fresh mushrooms

1 stalk celery, sliced (1/2 cup)

1 clove garlic, minced

3 tablespoons all-purpose flour (you could also use whole wheat white for a little more fiber)

2 1/2 cups skim milk

1/4 teaspoon salt

1/4 to 1/2 teaspoon pepper

1 1/2 cups cubed fully cooked turkey breast or lean ham (I have even used chicken) (3/4 inch cubes-I had the deli slice 1/2-3/4 pounds of lunch meat one inch thick and then I cubed it.)

1/3 cup low-fat Swiss cheese (sometimes I use a little more than 1/3 cup-we love cheese!)

1 jar (2 oz.) sliced pimiento, drained (I have never used this in my recipe, but it would give it some nice color).

8 servings

1. Prepare spaghetti as directed on package.  Rinse and drain.  Set aside.

2. Heat oven to 350 degrees F.  In 2-quart saucepan, combine 1 tablespoon margarine/butter, the mushrooms, celery and garlic.  Cook over medium heat for 5 to 7 minutes, or until celery is tender-crisp, stirring occasionally.  Stir in remaining 3 tablespoons margarine/butter until melted.  Stir in flour.  Cook for 30 seconds to 1 minute, or until mixture bubbles.

3.Blend in milk, salt and pepper.  Cook over medium heat for 10 minutes, stirring frequently.  Reduce heat to low and cook for 2 to 5 minutes longer, or until sauce thickens and bubbles, stirring occasionally.  In 2-quart casserole, combine sauce, spaghetti and remaining ingredients.  Bake for 30 to 35 minutes, or until hot.

Serving Size: 1 cup

Calories: 241

Total Fat: 7 g

Sodium: 212 mg

Total Carbohydrate 27 g

Dietary Fiber 2 g

Sugars 5 g

Protein 16 g

I hope you enjoy this recipe as much as our family does!

~Blessings,

Jen

Whole Wheat Blueberry Waffles

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Every once in a while, I like to mix up my standard breakfast routine, yet I want to try to keep things on the healthy side.  I tried this recipe for Blueberry Waffles and thought it was good.  I have to warn you however, my girls did not care for it (see Bread Wars).  In fact, oldest daughter said to me, “Of course you like it, you are used to eating things that taste like cardboard!”  Oh well, I will keep trying with those two picky pants!

There is not any added sugar in this recipe, but when you add your favorite syrup, it becomes plenty sweet. I used pure maple syrup, but I think it would also be yummy with a warm blueberry syrup.

Whole Wheat Blueberry Waffles from Food.com

Ingredients

    • 2 cups whole wheat flour
    • 2 cups milk
    • 1/3 cup oil
    • 1 tablespoon baking powder
    • 2 eggs, separated
    • 1 pinch salt
    • 1 cup fresh blueberries or 1 cup frozen blueberries

Directions

  1. Separate the eggs, then beat the whites until they reach the soft peak stage. Set aside.
  2. sift together the flour, salt, and powder.
  3. blend the egg yolks, milk and oil into the flour mixture until well mixed.
  4. carefully fold in the egg whites.
  5. carefully stir in the blueberries–the more movement the berries have in the batter, the more likely they are to turn the batter purple.
  6. spoon onto a greased waffle iron.
  7. cook until done.

I used cooking spray (the blueberries can be sticky) and cooked them for about 6 minutes for a nice crisp waffle.  I also froze the leftovers since hubby and I were the only ones to eat them!  They defrosted nicely for another Saturday morning breakfast.

Nutrition Facts

Serving Size: 1 (88 g)

Servings Per Recipe: 12

Amount Per Serving
Calories 167.0
Total Fat 8.7g
Sodium 136.4mg
Total Carbohydrate 18.5g
Dietary Fiber 2.7g
Sugars 1.3 g
Protein 5.2g

 ~Blessings,

Jen

Pumpkin Angel Food Cake

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This is a wonderful light fall dessert. There are a couple of different ways you can create this. Here is the original recipe!

Cake

1 box (1 lb) Betty Crocker white angel food cake mix

1 tablespoon all-purpose flour

1 1/2 tsp pumpkin pie spice

3/4 cup canned pumpkin (not pumpkin pie mix)

1 cup cold water

Ginger Cream Filling

2 cups whipping cream

1/4 cup powdered sugar

2 tablespoons finely chopped crystallized ginger

1. Move oven rack to lowest position. Heat oven to 350 degrees. In extra-large glass or metal bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-in angel food cake pan.

2. Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

3. In chilled large bow, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

Okay…I was pretty sure the family would not like the ginger filling, so I just used light cool whip. And I just left the cake as it was and let people add cool whip. The picture is Jen’s version of the cake that she did for a family get together. She also used cool whip. This was a very light and fluffy cake. The pumpkin seems to change the texture. It was great. Hope you enjoy!!

Peace,

Julie

 

Chocolate-Banana Snackin’ Bars

Do you ever have those too ripe bananas sitting on your counter that you just can’t bring yourself to throw away.  For some reason, I  can’t throw them away when I know there are so many yummy recipes they can be used in!

Here is a recipe I clipped out of a magazine years ago (not sure which magazine because the name is clipped off, so I’m not sure who to give credit to).  I made these for the family and a work potluck lunch and got great reviews from all.  They are very moist and the chocolate makes them extra tasty!

IMG_2924 chocolate banana bars

 

Chocolate-Banana Snackin’ Bars

1 cup mashed ripe banana (3 medium)

1/4 cup packed light-brown sugar

1/3 cup oil

1/4 cup milk

2 large eggs

1 tsp each baking powder and cinnamon

1 tsp vanilla extract

1/2 tsp baking soda

1/4 tsp salt

1 3/4 cups all purpose flour (I think you could also use whole wheat white flour)

1/2 cup mini chocolate chips

Icing Drizzle (optional, directions follow)

1. Heat oven to 350 degrees F.  Line a 15 1/2 x 10 1/2 x 5/8 inch rimmed baking sheet with foil, letting foil extend above pan at ends. (**I did not have this size pan so I just used a regular sized cake pan and it turned out fine). Lightly coat with nonstick spray.

2.Beat all ingredients except flour and chips in a large bowl with mixer on medium speed until blended.  On low speed beat in flour just until blended.  Stir in chips;spread in pan.

3. Bake 15-20 minutes (I had to bake about 5 mins. longer because of the size of my pan) until wooden pick inserted near center comes out clean.  Cool in pan on a wire rack.  Drizzle with icing if using, let set.

4. Lift foil by ends onto cutting board.  Cut into 40 bars;remove from foil. (*40 bars would be pretty small-I cut mine into 20).

Icing Drizzle: Stir 1 tsp milk into 1/3 cup confectioners’ sugar until smooth. I put the icing into a sandwich bag, snipped the end and it was super easy to drizzle on the cake.

Makes 40 (or 20)

Nutrition info for 40 bars: 72 calories, 1 g protein, 11 g car. 0 g fiber 3 g fat (1 g sat. fat), 11 mg chol.,  48 mg sodium

I would say this is more like a dessert or snack.  I think adding whole wheat white flour would up the fiber content.

How about you?  How do you use those over ripe bananas?  We would love to hear your ideas in the comments section!
~Blessings,

Jen