Baked Oatmeal Cupcakes

Baked Oatmeal Cupcakes

Ingredients:

5 cups rolled oats

2 1/2 cups over-ripe mashed banana

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 (If using the liquid-sweetener option, scale water back by 1/3 cup.)

1/4 cup plus 1 tbsp vegetable oil

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.

Directions:

1. Preheat oven to 380 F, and line 24-25 cupcake tins. 

2. 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). 

3. Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. 

You can also broil for 1-2 minutes, but it’s optional. These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.

Photo By:  Allie Grossman

Photo By:  Allie Grossman

Butternut Parmesan Lasagna

Butternut Parmesan Lasagna

Ingredients:

For the sauce:

1 pound butternut squash, peeled and diced

1 teaspoon olive oil 

1/4 cup shallots, minced

2 cloves garlic, minced 

2 tablespoons fresh grated Parmesan cheese

Kosher salt and pepper to taste 

For the lasagna:

9 lasagna noodles, cooked

10 ounces frozen spinach, chopped, heated and drained well

15 ounces fat free ricotta cheese

1/2 cup fresh grated Parmesan cheese 

1 large egg

salt and pepper

9 tablespoons part skim shredded Italian blend cheese

1 tablespoon parsley, minced

Directions:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon. 

Reserve about 1 cup of the water and set aside. 

With an immersion blender, blend squash until smooth and add 1/4 cup of the reserved liquid to thin out. 

In a large skillet, add oil and sauté garlic and shallots until golden, about 4 to 5 minutes. Add puréed butternut squash, add salt and pepper to taste, and more of the resented liquid to thin out to your liking. Stir in 2 1/2 tablespoons of the Parmesan cheese and set aside.

Preheat oven to 350 degrees. Ladle about 1/2 cup butternut squash sauce on the bottom of a 9 x 12 baking dish. 

Combine spinach, egg, ricotta, Parmesan, salt and pepper into a medium bowl. 

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 ricotta mixture and lay across lasagna noodle. Roll carefully and lay seam side down in the baking dish. Repeat with remaining noodles. 

Ladle about 1 cup of butternut sauce over lasagna rolls and top with 1 tablespoon Italian blend cheese. Put foil over baking dish and bake for about 40 minutes, or until the cheese is melted and everything is hot and bubbly. Top with parsley and serve. 

Delicious and healthy!!!

Photo Courtesy of:  skinnytaste.com

Vegetable Pie

Sunday, December 22, 2013

Vegetable Pie

Ingredients:

1 pound eggplant, cut diagonally into 1/4 inch thick pieces
1 pound zucchini, cut diagonally into 1/4 inch thick pieces
Cooking spray
1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4 inch thick slices
1 1/2 tablespoons olive oil, divided
1/4 tablespoon salt, divided
1/4 teaspoon freshly ground black pepper, divided,
4 ounces French bread baguette
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano
2 teaspoons chopped fresh thyme
2 garlic cloves, minced
1/4 cup fat free, less-sodium chicken broth

Directions:

1.  Preheat oven to 375 degrees.

2.  Lightly spray a baking sheet with cooking spray.  Arrange eggplant and zucchini in a single layer.  Lightly coat vegetables with cooking spray.  Bake for 15 minutes.

3.  Arrange half of the eggplant in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.  Top with half of tomato and half of zucchini.

4.  Drizzle 2 1/4 teaspoons of olive oil evenly over vegetables.  Sprinkle vegetables evenly with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper.

5.  Place bread in a food processor.  Process until course crumbs measure 2 cups.  Add cheese, oregano, thyme and garlic to processor.  Process until combined.

6.  Sprinkle 1 1/2 cups of breadcrumb mixture evenly over tomato.

7.  Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper and breadcrumbs.

8.  Pour broth over top.

9.  Bake at 375 degrees for 1 hour or until vegetables are tender and topping is browned.

This healthy dish is perfect for any night of the week.  Make before and freeze, or the night of.

You can easily double this recipe and serve it to a large group of people as well.

Photo By:  Allie Grossman

Honey Nut Chicken

Honey Nut Chicken

Ingredients:

2 eggs

1/2 cup honey

1 cup finely chopped pecans

1 cup dry breadcrumbs

salt and pepper to taste

6 chicken breasts

1/4 cup butter, melted

Directions:

1. Preheat oven to 375 degrees. 

2. In a bowl, beat together eggs and honey until thoroughly blended. In a separate bowl, toss together pecans, breadcrumbs, salt and pepper. 

3. Dip chicken pieces in egg and honey mixture, then dredge in pecan mixture, coating thoroughly. Arrange chicken in a 9x13 baking dish. Drizzle melted butter evenly over chicken. 

4. Bake for approximately 40 minutes, or until chicken is no longer pink and juices are clear. 

Photo By:  Allie Grossman

Homemade Broccoli Mac and Cheese

Tuesday, December 25, 2013

Homemade Broccoli Mac and Cheese

Ingredients:

12 ounces high fiber pasta

1 1/2 tablespoons butter

1/4 cup minced onion

1/4 cup flour

2 cups skim milk

1 cup fat free chicken broth

2 cups reduced fat sharp cheddar cheese 

Salt and pepper to taste

12 ounces fresh broccoli florets 

2 tablespoons grated Parmesan cheese

1/4 cup seasoned bread crumbs

Cooking spray

Directions:

1. Cook broccoli and pasta together in a large pot of boiling, salted water. 

2. Spray a baking dish with cooking spray and preheat oven to 375 degrees. 

3. In a large, heavy skillet, melt butter. Add onion and cook over low heat for about 2 minutes. Add flour and cook for another minute, or until flour is golden brown and well combined. 

4. Add milk and chicken broth and whisk, raising heat to a medium-high until it comes to a boil. Cook for about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper. 

5. Once the sauce is thick, remove from heat, add cheese, and mix until cheese is melted and well mixed. Adjust salt and pepper to taste. 

6. Add cooked pasta and broccoli and mix well. 

7. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. 

8. Bake 15-20 minutes. 

This healthy twist on a traditional meal is perfect to satisfy your cravings!

It's easy and freezes so well! 

Photo By:  Allie Grossman

Chicken and Mushrooms in Garlic White Wine Sauce

Chicken and Mushrooms in a Garlic White Wine Sauce

Ingredients:

8 chicken tenderloins
2 teaspoons butter
2 teaspoons olive oil
1/4 cup all purpose flour
3-4 cloves garlic, minced
12 ounces sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Directions:

1.  Preheat oven to 200 degrees.

2.  Season chicken with salt and pepper.  Lightly dredge in flour.

3.  Heat a large skillet on medium heat; when hot add 1 teaspoon of butter and 1 teaspoon of olive oil.

4.  Add chicken to the skillet and cook on medium heat for about 5 minutes on each side until the chicken is no longer pink.  Set aside in a warm oven.

5.  Add addition oil and butter to the skillet, then garlic and cook a few seconds.

6.  Add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

7.  Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan.

8.  Cook a few more minutes or until the liquid reduces by half.

9.  Top the chicken with the mushroom sauce and serve.

Yields 4 servings.

This recipe is great tasting, quick, and easy.  It is perfect for a busy week night.

This chicken takes no longer than 25 minutes to make and you can serve it with pretty much anything!

This recipe stems from skinnytaste.com and Julia's Healthy Italian.  The leftovers are perfect for lunch the following day!

You have to be careful not to overcook your chicken and you can also make this gluten free by using rice flour instead of regular flour.

I hope you enjoy!

Butternut Squash Soup

Monday, December 9, 2013

Butternut Squash Soup

Ingredients: 

2 boxes chicken stock

2 packages cut up butternut squash

1/2 package shredded carrots 

3/4 red onion, chopped

1 teaspoon ginger, grated

Yam, peeled and cubed

Directions:

1. Preheat oven to 450 degrees. 

2. Lay all the vegetables on a cookie sheet. Toss with olive oil and roast for 30 minutes. 

3. Add vegetables to cooking pot, add enough stock to cover all the vegetables and ginger. 

4. Cover pot and let boil for about 1 hour. 

5. Emulsify. 

This soup is perfect for a cold evening but tastes delicious anytime of year. It's light and healthy and guaranteed to satisfy the whole family. I highly recommend this recipe. 

I first had it at my mom-mom's house and thought I was going to hate it, but ended up going back for seconds! It almost tastes like candy! 

Photo By:  Allie Grossman