Banana Bread Baked Oatmeal Bars

The inspiration for this came from making baked oatmeal for the first time from this recipe using pumpkin puree in place of the applesauce:

http://chocolatecoveredkatie.com/2011/09/09/cinnamon-roll-baked-oatmeal/

Was so good, that I knew I had to make more baked oatmeal for the upcoming week. I often make weekday breakfasts for at least the first 2-3 days of the week on Sundays as well as some lunches. Gets me set to start the week on the right foot, especially since I am not much of a morning person and have a very busy schedule between work, school, and other activities throughout the week. I also had a few bananas that were very spotty and needed to be used. Hence the inspiration for a banana bread baked oatmeal. Here is the recipe:

Banana Bread Baked Oatmeal Bars - Makes 12 medium sized bars

Ingredients:

* 3 very ripe medium sized bananas, mashed or pureed (a fork, immersion blender, or food processor will work)
* 2 large eggs
* 1 cup of milk (any kind of milk that you like should work)
* 3 cups of old fashioned rolled oats (do not use instant or steel cut oats)
* 1/4 cup of dark brown sugar, not packed (may need more sugar if bananas are not as ripe)
* 1/4 tsp of salt
* 1 tsp of baking powder
* 1/2 tsp of vanilla extract
* 1/2 tsp of cinnamon
* Cooking spray (I used canola oil cooking spray)

Directions:

1. Preheat oven to 375 degrees.

2. In a large bowl combine dry ingredients together (oatmeal, cinnamon, brown sugar, baking powder, and salt).
3. In a smaller bowl mix eggs, milk, vanilla, and mashed banana together.
4. Combine wet and dry ingredients together and mix well.

5. Spray 13 X 9 inch pan with cooking spray
6. Pour mixture into the pan and place the pan in the oven.
7. Bake at 375 for 25-30 minutes or until the edges are lightly golden brown.

8. Let oatmeal cool for 5-10 minutes.

9. Slice and serve hot or cold with milk or on its own. Store leftovers in the refrigerator. Makes a great breakfast or healthy dessert. Enjoy!

Pumpkin Spice Pudding

Fall is here and the leaves are starting to change. The pumpkin obsession I have this time of year along with many others around me is back. Finding healthier ways to enjoy this tasty squash/flavoring is not always easy, but this quick and easy pudding is low in calories, high in fiber, and filling. This treat makes a great dessert to have on a warm, breezy fall day.

Pumpkin Spice Pudding - Serves 4 (about 3/4 cup per serving)

Ingredients:

* 1 1.5 oz box of vanilla instant pudding (I used sugar free, fat free mix)
* 1 15 oz can of pumpkin (not the sweetened, pumpkin pie kind)
* 1 1/2 Cups of milk (I recommend only using dairy milk, pudding may not set with non-dairy milk)
* 1/2 tsp of pumpkin pie spice (can be found in the baking aisle)
* 1/4 tsp of cinnamon

Directions:

1. Add pudding mix and spices to a large bowl and mix dry ingredients together.
2. Add milk and canned pumpkin into the bowl and mix everything together with a hand mixer or immersion blender.
3. Cover the bowl and place pudding in the refrigerator for at least 30 minutes.
4. Serve in smaller bowls. Enjoy on its own or with a small amount of whipped cream on top and/or graham crackers.

Honey Mustard Chicken

I came up with this recipe tonight after a long, hard workout today. I have been battling a cold all week and today was the first day that I felt like my normal self. I am dedicating this one to one of my oldest and best friends Susan who loves honey mustard, which I also happen to like a lot. I am not a fan of mayo and have always enjoyed mustard on my sandwiches, especially spicy and honey mustard.

Ingredients:

* 4 chicken breasts, thawed
* 4 TBSP of honey mustard dressing (I used Ken's Lite Honey Mustard)
* 1/8 tsp of black pepper
* Canola oil cooking spray

Directions:

1. Put honey mustard, spicy mustard, and black pepper in a small bowl and mix both of them together.

2. Coat chicken with honey mustard mixture one at a time. Make sure the chicken is thoroughly coated. Cover chicken and marinade chicken in the refrigerator for at least 30 minutes.

3. Spray the pan with cooking spray and put chicken in a large pan over low to medium heat.

4. Cook 10-15 minutes or until juices run clear, flipping chicken halfway through.

5. Serve on its own with favorite side dishes or use chicken in a salad, sandwich, or wrap with additional dressing. Enjoy!

Butternut Squash Soup

Fall has arrived and today where I am it even feels like fall! I love the fall's cool temperatures, Halloween, and the many delicious seasonal foods fall has to offer. One of my favorites is butternut squash. Here is a very simple recipe for a homemade butternut squash soup that pairs well with a salad and some crackers or bread for a nice, leisurely lunch or with a sandwich. Very healthy, yet rich in flavor along with a hint of spice as butternut squash soup should be. Here is the recipe:

Butternut Squash Soup - Makes 2 bigger bowls or 4 cup sized bowls

* 1 12oz box of frozen butternut squash or 2.75 cups of pureed, cooked squash (I used a box of frozen, you can get store brand of this at some supermarkets such as mine and bird's eye also has this in their veggie line)
* 1 cup of chicken or vegetable broth (I used chicken)
* 1/3 cup of milk (I used organic 2% milk, but most types of milk should work)
* 1/2 TBSP of butter or margarine
* 1/2 tsp of black pepper (use 1/4 tsp if you do not want your soup to have a spicy kick)
* 1/4 tsp of ground ginger (not fresh)
* 1/4 tsp of onion powder
* 1/8 tsp of garlic powder

Directions:

1. Defrost frozen squash or prep fresh squash to become puree.
2. Add pureed squash along with broth and milk into a medium sized saucepan.
3. Mix liquids and add black pepper, ground ginger, onion powder, and garlic powder.
4. Mix everything together and cook soup on a medium-high heat until the soup starts to boil.
5. Add butter or margarine and simmer soup on low heat for 10 minutes, stirring soup every 1-2 minutes.
6. Take soup off the stove and serve. Here is my lame attempt at doing a fancy food picture using a fresh basil leaf in the middle of the bowl:

* Please note that the soup will need to cook off for a few minutes before eating the soup. Here is a picture of the ready to eat soup, yum!

Sparkling Peach Sorbet

I have been enjoying the fresh peaches and am starting to get sad about them disappearing soon. While I love some of the fall produce like winter squashes and apples, summer fruits like peaches are wonderful. Here is an easy sorbet you can make in a minute or two without an ice cream maker that is slightly sophisticated and refreshing on a summer evening.

Sparkling Peach Sorbet - Makes 1 bigger serving or 2 smaller servings

Ingredients:

* 2 large sliced and peeled peaches, frozen or 3 cups of frozen peach slices
* 1/4 cup (2oz) of your favorite sparkling white wine (can use regular white wine also) or sparkling apple cider (I used verdi spumante)
* Sweetener of your choice if peaches aren't completely ripe (about 1/2-1 tsp or to taste)

Directions:

1. Freeze sliced peaches for at least 3-4 hours if using non-frozen ones.
2. Add peaches and sparking wine to food processor.
3. Blend ingredients together into everything is fully blended.
4. Taste and add sweetener if needed, then blend sweetener with peaches and sparkling wine.
5. Serve in bowl and enjoy!

 
Sorry for the less than perfect picture, the sorbet was not easy to get to look pretty. This is a nice alternative to water ice or a packaged sorbet or sherbet , which usually has a lot more sugar that this sorbet.

Tuna Burgers

This will be the first fish/seafood recipe on this blog. Also the first burger recipe in general. This is a cross between a crab cake and a salmon burger. These can be eaten like a crab cake with aioli or tartar sauce or like a burger using tuna melt fixings like cheese and tomato. I don't cook a lot of seafood or fish at home since my husband is very allergic to all fish and seafood. However, every now and then I make these and a few other seafood/fish dishes when he is not home. I do enjoy seafood and fish, but don't eat either of these more than a few times a month due to my husband's allergies and the fact that most seafood and fish is expensive. These are budget friendly for a fish dish though and are easy to make, enjoy!

Tuna Burgers - Makes 2 large burgers or 4 smaller burgers

Ingredients:

* 5 oz can of tuna in water
* 2 eggs
* 1/2 cup of italian seasoned bread crumbs
* 1/4 tsp of garlic powder or to taste
* 1/4 tsp of black pepper or to taste
* 1/4 tsp of onion powder or to taste
* Olive oil cooking spray

Directions:

1. Open can and drain tuna.
2. Add  tuna and eggs into a medium sized bowl and mix them together.
3. Add bread crumbs, garlic powder, black pepper, and onion powder and mix everything together.
4. Form patties and spray a large pan so they don't stick.
5. Cook burger in pan on medium heat for 3-5 minutes on each side or until they are golden brown.
6. Serve on a bun or on your plate with fixings of your choice.

Leftover burgers can be refrigerated or frozen for later use. Enjoy!

Southwestern Veggie Pizza

I like spicy food and southwestern/Mexican type food is a kind of cuisine I enjoy from time to time. So much flavor and so good! Never had much of this growing up other than Taco Bell and the occasional taco night at home, but as an adult I have tried and now really enjoy items such as enchiladas, burritos, tostadas, quesadillas, rice and beans. guacamole, and much more. This pizza is a quesadilla basically served open face in pizza form topped with lots of veggies. I believe this recipe can also be a springboard for other variations of southwestern pizza using beans, chicken, steak, adding other veggies, etc. This is relatively basic and quick while being low in calories. Here is the recipe:

Southwestern Veggie Pizza - Serves 1


* 1 tortilla of choice
* Canola oil cooking spray
* 1/4 cup of cheddar cheese
* 1/2 tsp of taco seasoning
* 1/2 cup of bell pepper, sliced into strips
* 1/2 cup of Sliced Mushrooms
* 1/4 cup of frozen sweet corn kernels
* 1/4 cup of diced onion
* 4 TBSP of salsa
* 1/8 tsp of black pepper

Directions:


1. Preheat oven to 425 degrees.
2. Spray tortilla with cooking spray on one side and place tortilla in a round pan or on a cookie sheet with the sprayed side of the tortilla touching the pan.
3. Top tortilla with salsa, cheese, taco seasoning, peppers, mushrooms, onions, and corn.
4. Sprinkle black pepper across the top.
5. Put pan in the oven for about 8-10 minutes or until the edges of the tortilla start to lightly brown. Watch carefully since this can burn if left too long.
6. Remove pan from oven, leave cool for 2-3 minutes and carefully place tortilla on a plate.
7. Slice into fourths or eighths; you will need napkins or a fork. Enjoy! Can be served with sour cream and/or guacamole if you like. I ate mine as is and enjoyed this :)