Peanut Butter Banana Muffins
3 ripe medium bananas
1/3 cup unsweetened apple sauce
1 1/4 cups whole wheat pastry flour
1 tbsp vital wheat gluten
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/3 cup light brown sugar
2 large egg whites
1/2 tsp vanilla extract
10 tbsp peanut butter, plus a bit more for filling
Pre-heat oven to 325 degrees.
Mash the bananas.
Combine flour, gluten, baking soda, and salt in a small bowl.
In a separate bowl, beat together the sugar and butter. Add the remaining ingredients (including the bananas) and mix. Slowly incorporate the dry ingredients.
Fill each muffin tin about halfway. Add in a small spoonful of PB (about 1 tsp) into each muffin. Top with remaining muffin mix.
Bake for 28 minutes.
Based on this recipe from skinnytaste.com.
Sunday, February 12, 2012
Thursday, February 9, 2012
Barley, Mushroom Bake
Barley, Mushroom Bake
Ingredients:
1 onion, diced
3-4 cloves garlic, minced
1 cup barley
1 cup mushrooms, quartered
3.5 cups broth
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 can white beans, rinsed
1 cup frozen peas
1/2 tsp dried thyme
Pre-heat oven to 375 degrees.
Heat some oil in a skillet over medium heat. Add onion and garlic, cook a few minutes. Add barley and mushrooms, cook until barley is slightly browned. Pour into a 2-3 quart casserole dish. Add the remaining ingredients. Bake 1 hour and 15 minutes.
Ingredients:
1 onion, diced
3-4 cloves garlic, minced
1 cup barley
1 cup mushrooms, quartered
3.5 cups broth
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 can white beans, rinsed
1 cup frozen peas
1/2 tsp dried thyme
Pre-heat oven to 375 degrees.
Heat some oil in a skillet over medium heat. Add onion and garlic, cook a few minutes. Add barley and mushrooms, cook until barley is slightly browned. Pour into a 2-3 quart casserole dish. Add the remaining ingredients. Bake 1 hour and 15 minutes.
Tangy Ranch Chicken
Tangy Ranch Chicken
Ingredients:
1 cup white wine
3-4 cloves garlic, minced
3 tbsp Dijon mustard
3 tbsp white wine vinegar
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 1/2 tbsp ranch dressing mix
1-2 lbs chicken breasts
1 cup frozen peas and carrots
1 cup quartered fresh mushrooms
Combine ingredients through ranch dressing mix in slow cooker and stir. Add chicken and coat with mixture. Add veggies. Cook on high 3-4 hours. Serve with rice or quinoa.
Ingredients:
1 cup white wine
3-4 cloves garlic, minced
3 tbsp Dijon mustard
3 tbsp white wine vinegar
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 1/2 tbsp ranch dressing mix
1-2 lbs chicken breasts
1 cup frozen peas and carrots
1 cup quartered fresh mushrooms
Combine ingredients through ranch dressing mix in slow cooker and stir. Add chicken and coat with mixture. Add veggies. Cook on high 3-4 hours. Serve with rice or quinoa.
Sunday, February 5, 2012
Soft Chocolate Cookies
Ingredients:
1/2 cup butter or margarine, softened
3/4 cup sugar
1 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
Pre-heat oven to 350 degrees.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture.
Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls.
Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired.
Bake for 8-10 minutes or until the edges are firm.
Remove to wire racks.
Adapted from this recipe from allrecipes.com.
1/2 cup butter or margarine, softened
3/4 cup sugar
1 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
Pre-heat oven to 350 degrees.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture.
Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls.
Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired.
Bake for 8-10 minutes or until the edges are firm.
Remove to wire racks.
Adapted from this recipe from allrecipes.com.
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