8/15/18

Baked Banana Oatmeal Cups

These Baked Banana Oatmeal Cups, are a cross between a baked oatmeal and a muffin. With no flour and lightly sweetened they are a healthy breakfast or snack that are perfect for starting off your day on the right track or giving you just the burst of energy you need between meals without too much  extra carbs!
Low Carb Baked Breakfast Muffins


Perfect for those back to school mornings, when you and the family are in a rush and tend toward a rushed breakfast, these bake up quick but keep the family on track with a healthier option for a quick meal or snack you can feel good about!

With your choice of milk and eggs in it it does have a touch of protein, as well as oats that tend to keep you full steady throughout the morning. Sweetened with bananas, and just a smidge of brown sugar, these keep the sweeteners mostly natural, Not like those ovely sweet muffins that are nearly cupcakes!
Low Carb Breakfast recipes

My husband is a diabetic and I can bake these for him and feel good about letting him enjoy them without worrying so much about his blood sugar. In fact with a touch of cinnamon in them, it's a good option for keeping his blood sugars stead also. 

Jan's Tip: Since there is no flour to this recipe when you mix it up, it'll be a little "soupy'. It's supposed to be. Just use a ladle and stir scoop an even amount of the oatmeal to liquid. Stir the batter in between scoops when filling the muffin tray, to redistribute the oatmeal. This will help ensure you don't end up with a muffin with more liquid than oats at the end. 

Hardest part? Letting them cool completely before removing them from the pan. If you don't use paper liners!... I know you want to gobble them up warm, but these need to cool completely in the pan before removing them if you used non stick spray to the pan and no paper liners.

Let's get baking!



Yield: 12 servings

Baked Banana Oatmeal Cups

ingredients:


  • 3 cups old fashioned oats 
  • 3 Tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoon baking powder
  • 1 cup mashed banana (approx 2 ripe bananas)
  • 2 Tablespoons olive oil
  • 2 large eggs (or 4 egg whites
  • 1 teaspoon vanilla
  • 2 cups skim milk
  • 2-4 Tablespoons mini chocolate chips

instructions


  1. Preheat oven to 350 degrees, F. Spray a 12 cup muffin tin with cooking spray or line with paper liners. 

  2. In a large bowl combine oats brown sugar, cinnamon, cinnamon, salt and baking powder.
  3. In a separate bowl whisk together mashed bananas, oil, eggs, and vanilla until well combined. Whisk in the milk.
  4. Pour milk mixture over oat mixture and stir well to combine. The batter  is going to be very liquidy and appear like it's not holding together. It's not supposed to; just stir until everything is well combined. It's going to look very soupy.
  5. Use a ladle to fill the prepared muffin cups all the way to the top. Try to ensure each cup is filled pretty evenly with oats and liquid. You don't want ot end up with a cup that is mostly liquid without a good amount of oats.
  6. Sprinkle the tops with chocolate chips and bake for about 20-25 minutes or until set and just lightly brown on the edges. (Baking time may be  for slightly longer if you use paper liners.)
  7. If you didn't use paper liners, allow the cups to coll completely for easiest removal. If you did use paper liners allow to set for 5-10 minutes, then remove from the pan.
  8. You can reheat in microwave for 30 seconds to a minute to serve if you want to, but is not necessary.
Created using The Recipes Generator


More #backtoschool recipes:

8/8/18

Raspberry Spinach Salad with Grilled Chicken

This version of Fruited Spinach Salad is just boosted up a notch in both flavor and color! It's just bursting with juicy spring and summer fruits, crunchy fresh vegetables,  before being drizzled with a light raspberry vinaigrette dressing.
Strawberry Spinach Salad

The minute the warm summer air and sunshine hits in March I start really craving this salad! I can't wait to grill some chicken so I can pull this together with some fresh  raspberries and blueberries, crunchy fresh slices of bright yellow summer squash, as well as flavorful chunks of seasoned grilled chicken, and sprinkled with toasted pumpkin seeds. Then topping it off with a raspberry (or strawberry) vinaigrette dressing.

Come on.. let's get digging into this amazing salad!!!




print recipe








Raspberry Spinach Salad with Grilled Chicken
Fruited Spinach Salad is just boosted up a notch in both flavor and color! It's just bursting with juicy spring and summer fruits, crunchy fresh vegetables, before being drizzled with a light raspberry vinaigrette dressing.
Ingredients
  • 3 cups Baby Spinach
  • 1 Cup Mixed Greens
  • 1 cup Fresh Raspberries
  • 1 Cup Fresh Blueberries
  • 1 small Yellow squash sliced thin
  • 1 Tablespoon toasted pumpkin seeds
  • 2 Seasoned Chicken Breasts Grilled and Sliced
  • Raspberry Vinaigrette Dressing
Instructions
Rinse Greens, mix together and divide between 2 bowls or plates.Layer each salad with grilled chicken.Divide Raspberries, Blueberries, and Squash Slices equally between each salad, and distribute evenly on each salad.Top with Pumpkin seeds, and drizzle with Raspberry Vinaigrette dressing.
 Yield: 2 Servings

Wednesday #FarmersMarketWeek Recipes

8/6/18

Grilled Shrimp and Summer Squash Taco's

Summer should be filled with easy meals, that are simple yet scrumptious, and these Grilled Shrimp Tacos with Summer Squash, and Fresh Spinach are the perfect go to dinner!
Shrimp Taco's

I find myself working long hours these days and coming home exhausted, yet still needing to pull dinner together, quick and easy meals during summer that don't heat up the kitchen are a favorite.

I try and cook one farmers market based dinner a week. I love to support local growers!  For these taco's, I like to use whatever squash I find at the farmers market,  today was patty pan squash. (it is the small yellow ones in the shape of child's toy spinning top).  and zucchini.  I also grabbed some baby spinach and a nice red onion from the farmers market for this one. If you have a nice seafood supplier at your farmer's market, go get your shrimp too!

So grab a grill pan, few fresh squash, oh.. and some shrimp, and let's get grilling some tacos!



print recipe







Grilled Shrimp and Summer Squash Tacos
Ingredients
  • flour tortillas 4
  • 24 28 Medium peeled, deveined shrimp
  • 1 zucchini, diced
  • 1 summer squash or patty pan squash diced
  • 1/2 small red onion sliced
  • 2 cups fresh baby spinach,
  • 1/8 cup shredded parmesan
  • 1 packet taco seasoning
  • 2 Tablespoons + 2 Tablespoons Olive Oil
  • 1 teaspoon Garlic Powder
  • Optonal toppings: Sour Cream, Guacamole, Salsa
Instructions
Turn on grill to medium heat.
Lightly brush, 2 Tablespoons oil onto grill pan.
In mixing bowl, lightly toss zucchini, squash, onions, and garlic powder together. In a separate mixing bowl, mix taco seasoning and shrimp together, set aside. Place shrimp onto grill pan, and cook over medium heat, turning every few minutes, for 5 minutes. Pour Vegetables onto grill pan, and lightlly turn every 1-2 mintues. Cook for 4-5 Minutes, till shrimp is pink and cooked through and vegetables are crisp tender. Remove pan from heat.Divide spinach evenly between tortillas. Divide shrimp, squash mixture evenly between tortillas. Top with Parmesan cheese, and optional toppings.
Details
Prep time: Cook time: Total time: Yield: 4 taco's: 

Monday #FarmersMarketWeek Recipes

8/4/18

Farmers Market Recipes: Celebrate 365 Blog Party

Celebrate 365 Blog Party is  celebrating the time of year that our Gardens are bursting with produce, as well as the local Farmers Markets by gathering up recipes using all the seasonal produce! It's a wonderful time to be using our garden fresh produce to be creating new and tasty meals with this abundance available to us, come join our party!
Recipes for fresh produce


Whether you love to can/ preserve your produce or just eat your way through your garden, Summer is a great time of year to be enjoying all the wonderful bounty available!  From fresh salsa, to salads, grilled corn on the cob, and the ever present problem of what to do with zucchini, finding new recipes is always welcome!
Fresh Produce Recipe Ideas



Avocado Corn Salsa is a Summer Staple at my house!



With Summer comes Salads and Making Your own Vinaigrette Dressings is a must! Don't be intimidated! I have a how-to that will teach you completely how to custom make your own with any flavor combination, I talk you through with ingredient choices and how much! So get ready to play with flavors and make some fresh dressings to top on all that fresh produce!


Let's get on with the Garden Party!!! 
Your hosts for the party are: 



Come on and link up your best recipes that use Fresh Produce. Main Dishes, Side Dishes, Salads, Desserts, anything is fair game!



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8/1/18

How to Keep Produce Fresher Longer

Next week is National Farmers Market Week, and to celebrate all that fresh produce, let's take a look at how to take care of it. Keeping produce fresh  so that it last as throughout your week of planned meals can be a challenge! But there are some tricks that will help you keep them fresh for as long as possible so that they will make it through the week of your menu plan!


You've been shopping at the store, or to the farmers market, or brought in a load of produce from your own garden. You store it in your vegetable crisper in your refrigerator and when you open it back up a few days later to use it, you sometimes find wilted, or even wet, soggy, or worse moldy  (like my strawberries last week after only 2 days!). Nothing is more disappointing that purchasing food that you never get to use! Such a waste!

There are a few tricks that I've read about and saved in the past few years that have helped me turn things around.  Let's just sum them up with one sentance. STORAGE IS EVERYTHING! Success seems to come from just taking a moment when you come home and storing them correctly, rather than tossing them in those bags you brought them home in, straight into the drawers in the fride.

These ideas came from my local newspaper's food section, but looks like they were sourcing the information to a Washington Post article written by Casey Seidenberg a few years ago.

Printable Copy: (a google doc your welcome to download or print) 

Five Beginner Tips before we talk about specific Fruits and Vegetables: 
Tip 1: Buy Local Fresh Produce:
You will have much better luck with produce lasting longer when it is locally grown and fresh picked when you buy it then produce that has been riding around in trucks, or stored in warehouses for who knows how long before it arrived at the store, for you to purchase.

Tip 2: Don't Overcrowd the crisper drawer:
Those veggies and fruits want some room to breathe, and they will have a longer shell life. A good guideline is one layer deep in your crisper drawer, or fruit bowl.

Tip 3: Fruits and Vegetables don't share a room:
Just like siblings that don't like to share a bedroom, your fruits and vegetables actually really do need to be stored separately. Fruits emit a ripening agent that can ripen and spoil vegetables that are nearby.  Don't believe me? Just put a vegetable next to a ripe banana and see what happens.

Tip 4: Don't store produce in airtight bags: 
airtight storage bags will quicken the spoilage and decay of your produce for sure.

Tip 5: Eat your most perishable items first:
This is common sense when you read it, eat your asparagus, or mushrooms, before your broccoli or cauliflower, but often we plan our meals around what we feel like eating not what is going to spoil first, and then when we finally get to the other items, they've gone bad. 


Ok let's talk Vegetables:

Asparagus: Store upright in a glass with water coverng the bottom inch of stems at room temperature for a week. 
Beets: Cut off tops and leaves to retain firmness. Store in open container in the refrigerator topped with a wet towel.
Brussels Sprouts: Store in an open bowl in the refrigerator for up to two weeks.
Carrots: Cut off tops and leaves to retain firmness. Store in open container in the refrigerator topped with a wet towel.
Cauliflower: Store uncut in the refrigerator for a week.
Cucumbers: Store at room temperature, not near bananas, melons, or tomatoes.
Garlic: Store in a cool, dry, dark place other than the refrigerator.
Green beans: Store in a Produce bag or wrapped in a paper towel in the crisper drawer in the refrigerator.
Herbs: Pretend they are a bouquet of flower and stick their stems in a glass of water, and store in the refrigerator. Wash leaves and stems as needed. 
Leafy Greens: De-Stem. Place in a bowl of water and rinse clean. Dry leaves and wrap in a dish towel.then store in crisper drawer for a week or more.
Onions: Store in a cool, dry, dark place other than the refrigerator.
Potatoes: Store in a cool, dry, dark place other than the refrigerator.
Tomatoes: Do not refrigerate. They are cold sensitive. Store at room temperature on the counter away from other fruits.

How about some sweet Fruits: 

Apples: Store in a crisper drawer or cool, dark place outside of the refrigerator.
Avocados: Ripen in a brown paper bag at room temperature, move to the refrigerator after it is ripe.
Bananas: Keep at room temperature. Store away from other fruits and vegetables.
Berries: Store unwashed in the refrigerator in a one layer (a paper bag is ideal),  up to two weeks.
Citrus Fruits: Store at room temperature. Citrus fruits can absorb flavors of the other foods around them in the refrigerator.
Grapes: Store in a paper bag in the fridge. 
Melon:  Leave uncut at room temperature out of the sun. 
Pears: Keep at room temperature, away from apples, which will speed up your pears ripening process.
Stone Fruits; (Peaches, apricots, nectarines) Store at room temperature stem end down to ripen, but store in the refrigerator once already ripened.
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