Chocolate Banana Mini Muffins

January 8, 2013 By
Chocolate Banana Mini Muffins

I like to make little lunchbox treats for the kids–but instead of just sugar, I include fruit and fiber. The cocoa in this Chocolate Banana Mini Muffins recipe hides the flaxseed and whole wheat flour.

Chocolate Banana Mini Muffins

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Chocolate Banana Mini Muffins
 

Ingredients
  • 3-4 ripe bananas
  • 3/4 cup sugar
  • 1 egg, slightly beaten
  • 1/3 cup butter, melted
  • 1 cup whole wheat flour
  • 1/4 cup ground flaxseed (optional)
  • 1/2 cup cocoa powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder

Instructions
  1. Preheat oven to 375 degrees.
  2. In a large bowl, mash the bananas until smooth. Mix in sugar, egg and butter.
  3. In another bowl, stir together the flour, flaxseed, cocoa, cinnamon, salt, baking soda and baking powder.
  4. Fold the dry ingredients into the wet ingredients. Stir until just moistened; do not overmix or muffins will be tough.
  5. Spoon batter into prepared mini muffin tins. Bake 14-16 minutes or until a toothpick inserted into the center comes out clean.

 

This Chocolate Banana Mini Muffins recipe is linked up to Whip It Up Wednesday at Nap Time is My Time and Tasty Tuesday at Balancing Beauty & Bedlam.

Filed Under: Recipes

Simple Holiday Snickerdoodles

December 19, 2012 By
Simple Holiday Snickerdoodles

I want to bake holiday cookies with my kids, but I prefer to keep things simple and less-stressed for all of us. These Simple Holiday Snickerdoodles are easy to make and taste great dipped in milk or hot chocolate.

If you’re not familiar with them, traditional Snickerdoodles are yummy cookies rolled in a cinnamon sugar mixture. For the holidays,  I moved the cinnamon to the batter so we could roll in colored sugar instead. My girls enjoyed making red and green sugar–just add a few drops of food coloring to a half cup of white sugar and stir well.

Simple Holiday Snickerdoodles

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Simple Holiday Snickerdoodles
 

Ingredients
  • 2 3/4 cups all-purpose flour
  • 1 1/2 sugar
  • 1 cup butter, softened
  • 2 eggs
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp salt
  • Sugar mixture: Mix 1/2 cup white sugar with several drops of food coloring

Instructions
  1. Preheat oven to 400 degrees.
  2. Combine all the ingredients in a large bowl. Beat at low speed, scraping bowl often, until well mixed.
  3. Let chill for 30 minutes.
  4. Roll dough into balls about 1.5 inches wide. Roll in colored sugar and place on ungreased cookie sheets.
  5. Bake for 8-10 minutes or until edges are lightly browned.

 

Linked up to Tasty Tuesday at Balancing Beauty & Bedlam, Whatever Goes Wednesday at Someday Crafts, and Ultimate Recipe Swap at Life as Mom.

Filed Under: Home Cooking, Recipes

Pineapple Pork Chops

December 11, 2012 By
Pineapple Pork Chops

I’m bringing back a favorite recipe from 2009–my Pineapple Pork Chops–since it’s awesome and I think you should try it, if you haven’t already. If you don’t like pork, make it with chicken, but it’s really good with pork! It’s one of my easiest meals, and it’s one I bring out often as a healthy dinner, since I typically serve it with brown rice (to soak up the juices) and a green vegetable.

Pineapple Pork Chops

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Pineapple Pork Chops
 

Ingredients
  • 1-1.25 pounds of boneless pork loin, sliced into chops
  • 1/4 cup reduced-sodium soy sauce
  • 1 Tbsp brown sugar
  • 1 tsp ginger
  • 1/2 tsp crushed red pepper flakes
  • 1 8-oz can crushed pineapple

Instructions
  1. Preheat oven to 400 degrees.
  2. Spray a flat baking dish with nonstick cooking spray. Place pork in single layer.
  3. In a bowl, combine soy sauce with brown sugar, ginger, crushed pepper and pineapple. Pour over pork chops.
  4. Bake uncovered for 25 minutes, basting frequently. Check that temperature of pork reaches 155 degrees for safety.

This Pineapple Pork Chops recipe is linked up to Tasty Tuesday at Balancing Beauty & Bedlam, Holiday Recipe Edition at Type A Parent, and Ultimate Recipe Swap at Life as Mom.

Filed Under: Home Cooking, Recipes

Whole Wheat Pizza Pinwheels

December 4, 2012 By
Whole Wheat Pizza Pinwheels

Looking for a fun recipe for parties, football games, or an afterschool snack? Try these Whole Wheat Pizza Pinwheels. I got the idea from this Pillsbury recipe, but I made it healthier by using my own Whole Wheat Pizza Dough, which adds fiber and takes out the trans fats and preservatives that come with refrigerated dough (plus it’s a lot cheaper!). This first time around, I just used sauce and cheese, but it would be easy to add in some chopped peppers, olives, mushrooms, or whatever toppings your kids love. I’ll take any opportunity to get more veggies into them.

Whole Wheat Pizza Pinwheels

 

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Whole Wheat Pizza Pinwheels
 

Ingredients
  • Whole Wheat Pizza Dough
  • 1/2 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 2 Tbsp grated Parmesan cheese
  • Vegetable toppings, finely chopped (optional)

Instructions
  1. Preheat oven to 375 degrees.
  2. Roll out the pizza dough into a rectangle.
  3. Spread the pizza sauce all the way to the edges.
  4. Sprinkle cheeses over sauce.
  5. Beginning with long side of rectangle, roll tightly into a log shape.
  6. Cut pinwheels at 1/2-inch intervals, and lay each flat on a baking sheet. Bake for 15 minutes or until side crusts are golden brown. Makes 18-24 pinwheels (depends on size of log).

For those of you who learn visually like I do, this should help:

This Whole Wheat Pizza Pinwheels recipe is linked up to Keep it Real Thursday at Beyond the Peel, Thrifty Thursday at The Purposeful Mom, Whatever Goes Wednesday at Someday Crafts and Tasty Tuesday at Balancing Beauty and Bedlam.

Filed Under: Home Cooking, Recipes

Whole Wheat Pizza Dough

November 27, 2012 By
Whole Wheat Pizza Dough

As you’re looking for simple holiday recipes, there are so many that use ready-made, refrigerated dough. Instead, consider making your own Whole Wheat Pizza Doug. You’ll avoid trans fats, preservatives, and be able to add a little fiber and flavor to your family’s diet. Once you get the hang of working with whole wheat dough, it’s easy to use it to make lots of great family foods–homemade pizza, calzones (either with pizza fillings or broccoli & cheese), breadsticks, and more!

 

5.0 from 1 reviews

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Whole Wheat Pizza Dough
 

Ingredients
  • 1 pkg yeast (or 2 1/4 tsp loose yeast)
  • 1 Tbsp white sugar
  • 1 cup warm water
  • 1 tsp salt
  • 3 Tbsp olive oil
  • 2 cups white flour
  • 1 cup whole wheat flour

Instructions
  1. In a small bowl, combine yeast with sugar and warm water. Let sit for 5 minutes.
  2. In a large bowl, mix both flours with salt and olive oil.
  3. Add the wet ingredients to the dry, and combine thoroughly.
  4. Cover with a clean towel and leave to rise for 2 hours (note–whole wheat dough will not rise as high or seem as “puffy” as all-white dough).
  5. To roll out dough, sprinkle area with flour, and it will take some practice (and strength) since whole wheat dough is tougher than all-white. I roll a circle and use a pizza plate for making pizza. You can also make breadsticks, roll out small circles for calzones, or use dough any way a typical roll of refrigerated dough is used. Generally, you’ll bake at 375 or 400 degrees for 15 minutes.

 

I’ll share a new recipe with you next week that uses this Whole Wheat Pizza Dough as the base. Happy pizza baking!

Recipe linked up to Tasty Tuesday at Balancing Beauty & Bedlam, What’s Cooking Wednesday at Confessions of an Overworked Mom, Works for Me Wednesday at We Are That Family, and Keep It Real Thursday at Beyond the Peel.

 

Filed Under: Home Cooking, Recipes

Artichoke Spinach Dip

October 23, 2012 By
Artichoke Spinach Dip

This Artichoke Spinach Dip is one of our favorites for any occasion–whether it’s a special holiday or you just need something yummy while you’re watching your favorite team’s game. I love easy recipes where you just mix it up in one bowl, then bake.

artichoke spinach dip

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Artichoke Spinach Dip
 

Ingredients
  • 10 oz frozen, chopped spinach, thawed and drained
  • 1 can artichoke hearts, drained
  • 1 cup light mayonnaise
  • 1 1/2 cups shredded Parmesan cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 tsp chopped garlic
  • 2 tsp Tabasco sauce

Instructions
  1. Preheat oven to 350 degrees. Prepare a 2-quart baking dish with nonstick cooking spray.
  2. Chop artichoke hearts well, and combine all ingredients in bowl. Mix well.
  3. Pour into baking dish and spread into even layer.
  4. Bake for 30 minutes.
  5. Serve warm with tortilla chips, French bread, pita chips, or vegetables.

 

This recipe is linked up to Meatless Monday at Midnight Maniac, Friday Finds at MomTrends, Tastetastic Thursday at A Little Nosh, Whatever Goes Wednesday at Someday Crafts, Tasty Tuesday at Balancing Beauty & Bedlam and the Tasty Tuesday Recipe Swap at The New Modern Mama.

Filed Under: Recipes

Crustless Italian Spinach Pie

October 9, 2012 By
crustless italian spinach pie

This Crustless Italian Spinach Pie is one of my family’s favorites because of it’s savory cheesiness and the pop of flavor with the roasted red peppers. I love meals that come together quickly all in one bowl like this! You could easily pour this into a prepared pie crust like a regular quiche, but I prefer to serve mine with French bread or cornbread on the side.

crustless italian spinach pie

4.0 from 1 reviews

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Crustless Italian Spinach Pie
Serves: 6
 

Ingredients
  • 16 oz container Low Fat Cottage Cheese
  • 1 pkg (10 oz) frozen chopped spinach, thawed and drained
  • 1 cup shredded mozzarella
  • 4 eggs, beaten
  • 1 jar roasted red peppers, drained and chopped
  • 1/3 cup grated Parmesan cheese
  • 1 tsp. oregano

Instructions
  1. Mix all ingredients until well blended.
  2. Pour into greased 9-inch pie plate.
  3. Bake 40-45 minutes at 400 degrees or until center is set.

 

This Crustless Italian Spinach Pie recipe is linked up to Ultimate Recipe Swap at Life as Mom, Tastetastic Thursday at A Little Nosh, Keep it Real Thursday at Beyond the Peel, Tasty Tuesday at Balancing Beauty and Bedlam and Whatever Goes Wednesday at Someday Crafts.

Filed Under: Home Cooking, Recipes

Crispy Honey Chicken

September 25, 2012 By
Crispy Honey Chicken

Want delicious crispy chicken without the oil and frying? It is possible. This Crispy Honey Chicken recipe was adapted from a recipe in the Meal Makeover Moms cookbook I picked up at the library. I loved dipping the chicken in a flavorful sauce instead of milk, egg or oil before adding the coating. It’s just delicious! By baking instead of frying, you avoid the mess and all the greasy calories. These drumsticks are very sticky, so line your pan with foil and be prepared to let the kids lick their fingers.

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Crispy Honey Chicken
Serves: 5-6
 

Ingredients
  • 2 cups rice cereal (Krispies or Chex)
  • 1/2 cup almonds, finely chopped (the original recipe called for pecans)
  • 3 Tbsp honey
  • 2 Tbsp light Teriyaki sauce
  • 12 chicken drumsticks, skinned (about 3 lbs)
  • salt and pepper

Instructions
  1. Preheat the oven to 425 degrees.
  2. In a bowl (or in a zipper bag), crush the rice cereal coarsely. Add the nuts and set aside
  3. Combine the honey and teriyaki sauce in a large bowl.
  4. Season the chicken with salt and pepper, then place each drumstick in the honey mixture and toss to coat.
  5. One at a time, roll each drumstick in the cereal mixture until well coated.
  6. Place chicken on a foil-lined baking sheet and cook until the meat reaches 165 degrees with meat thermometer and coating turns golden brown, about 30 minutes.

 

This post is linked up to Friday Food at MomTrends, Tastetastic Thursday at A Little Nosh, Hookin Up with HoH at House of Hepworths and Tasty Tuesday at Balancing Beauty & Bedlam.

 

Disclosure: This post contains an affiliate post. Thanks for supporting MoneywiseMoms at no additional cost to you!

 

Filed Under: Recipes

Corn & Potato Chowder

September 18, 2012 By
Corn and Potato Chowder

This Corn & Potato Chowder is so hearty and comforting, and it’s a perfect dinner for a cool fall day. The recipe is originally from Whole Foods, and while I make mine with chicken broth, you can easily make this a vegetarian meal by using vegetable broth instead. I’ve also used gluten-free flour in place of regular, and it comes out great. Last, if you really want to make your family happy, cook a few strips of bacon in the sauce pan first; then take out the bacon and use the fat to cook your onions (instead of butter). It adds incredible flavor.

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Corn & Potato Chowder
Serves: 4
 

Ingredients
  • 3 tablespoons butter
  • 1 yellow onion, chopped
  • 1 tablespoon flour (can substitute GF flour)
  • 32 ounces vegetable broth (can substitute chicken broth)
  • 2 1/2 cups diced Yukon Gold potatoes (about 4 large)
  • 2 cups frozen corn
  • 2/3 cup milk
  • 1 1/2 cup shredded sharp cheddar cheese
  • Salt and pepper to taste

Instructions
  1. In a saucepan over high heat, melt butter and saute onion for about 5 minutes, until tender.
  2. Mix in the flour, coating the onion.
  3. Add broth and bring to a boil, whisking constantly until smooth.
  4. Reduce heat, add potatoes and simmer 20 minutes until tender.
  5. Use potato masher or immersion blender to mash potatoes in soup.
  6. Stir in corn and milk.
  7. Cook another 5 minutes, remove from heat and stir in cheddar cheese.
  8. Season with salt and pepper.

 

This recipe is linked up to Ultimate Recipe Swap: Soups at Life as Mom, Friday Food at MomTrends, Keep it Real Thursday at Beyond the Peel, Tastetastic Thursday at A Little Nosh, Tasty Tuesday at Balancing Beauty & Bedlam.

Filed Under: Recipes

Chicken Caesar Casserole

September 11, 2012 By
Chicken Caesar Casserole

I’ve been on the lookout for new recipes to try that use the cooked, chopped chicken I keep in the freezer. Flipping through a library copy of Trim & Terrific Freezer Friendly Meals, this Chicken Caesar Casserole looked like something my family would like, and boy, did they! It’s so simple to assemble–everything goes in one bowl, then in the baking dish–and it’s also easy to freeze and pull out for a busy night down the road. I’ve made it twice now, once to cook right away, and once straight from the freezer (no thawing necessary). I did make a few tweaks to the original recipe, since we thought it was a little dry. This came out great:Chicken Caesar Casserole

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Chicken Caesar Casserole
Serves: 6-8
 

Ingredients
  • 2 lbs cooked chicken breasts, diced
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup green onions, chopped
  • 2/3 cup light creamy Caesar dressing
  • 1/2 cup chicken broth
  • 1 1/2 cups Mozzarella cheese, grated
  • 1 box pasta, cooked and drained
  • 1/4 cup croutons, crushed

Instructions
  1. Combine all the ingredients except the croutons, and mix well.
  2. Spray a 9×13 baking dish with nonstick cooking spray, and fill dish with mixture.
  3. If cooking now: sprinkled crushed croutons over casserole. Bake at 350 degrees for 30 minutes, or until topping is browned and casserole is bubbly.
  4. If freezing: cool first, then cover with foil or lid. I put the croutons in a zipper bag and taped it to the pan. When ready to bake, thaw for a few hours, top with croutons, then bake at 350 degrees for 45 minutes.

 

This Chicken Caesar Casserole recipe is linked to Friday Food at MomTrends and Tasty Tuesday at Balancing Beauty & Bedlam.

Filed Under: Home Cooking, Recipes

Mini Broccoli Quiches

September 3, 2012 By
Mini Broccoli Quiches

These Mini Broccoli Quiches were born from my desire to make one of my easy, last-minute meals portable for nights where we need to pack dinner. Rather than pick up fast food, I can feed my family a healthy dinner in the car (if necessary), on the field, or just put these in the lunchbox for a change over sandwiches. This recipe makes exactly enough to fill a standard-size muffin tin (12), and they refrigerate and freeze nicely. It’s such a versatile recipe that you can throw in extra bits from your fridge–ham, turkey, cooked chicken–or other veggies as your kids prefer.Mini Broccoli Quiches

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Mini Broccoli Quiches
Serves: 4-6
 

Ingredients
  • 4 eggs
  • 1 cup milk
  • 1/2 cup flour (I’ve substituted GF flour as well)
  • 1 tsp baking powder
  • 10oz frozen broccoli, thawed and drained
  • 1 cup shredded cheddar cheese
  • 1/2 cup onion, diced (optional)
  • salt and pepper to taste

Instructions
  1. Preheat oven to 400 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
  2. In a bowl, mix eggs and milk.
  3. Add flour, baking powder, broccoli, cheese and onion (if desired).
  4. Season with salt and pepper.
  5. Spoon evenly into 12 muffin cups. Bake at 400 degrees for 22-25 minutes or until edges are brown.

This Mini Broccoli Quiches recipe is linked up to Friday Food at MomTrends, Keep it Real Thursdays at Beyond the Peel, Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free and Tasty Tuesday at Balancing Beauty & Bedlam.

 

Disclosure: This post contains Amazon links. Thanks for supporting MoneywiseMoms at no cost to you!

Filed Under: Home Cooking, Recipes
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