Delicious Banana Bread

This makes a really hardy thick banana bread.  It is really easy and delicious. 

Ingredients

• 3 or 4 bananas, smashed (I used frozen)
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Preheat the oven to 350°F (175°C).
Mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. 
Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

- I doubled this recipe and put it in a bigger pan.  I cooked about 1 hr and 45 minutes (constantly checking it after the first hour and 20 minutes).  After an hour I covered the top with tin foil (this allows it to keep cooking but the top doesn't get burnt).  

-I also put some in muffin tins- just make sure you cook them long enough (still about 45 min-1 hr)!!

Healthy Snacks (Kid Approved)

Here are some recipes that we love in my family. These are all recipes that my kids love to have in their lunches or take as a snack for school. It is hard to find good healthy snacks that my kids will actually eat. I have also been trying to find less sugary and fatty treats for the kids lunches. I love these as well since I am always hungry now. I usually make a double batch of all and just put in the freezer. Then I can just grab and go. I hope you all enjoy.

(These cookies I usually do 1/2 cup of splenda for the regular sugar and then the regular amount of brown sugar. I have also made these with white chocolate chips and craisins or just raisins instead of chocolate chips. All really good.)

Low Fat Chewy Chocolate Chip Oatmeal Cookies

Servings: 15 • Serving Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 190 • Fat: 6.3 g • Protein: 2.6 g • Carb: 34.2 g • Fiber: 2.0 g • Sugar: 19.3 g

Ingredients:

• 1 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup unpacked brown sugar
• 1 large egg
• 1/4 cup unsweetened apple sauce
• 1/2 tsp vanilla extract
• 2 cups quick oats
• 3/4 cup dark chocolate chips

Directions:

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.

Add the egg, followed by the applesauce and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.

Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this). Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container so you don't eat them all in one sitting!

Makes about 30 cookies roughly 1 tbsp each.

(These brownies are also fun to make into mini muffins for lunches.)

Double Chocolate Brownies

Ingredients

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

4 egg whites

1/2 cup sugar

1/2 cup splenda

1/4 cup unbleached, all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup mini chocolate chips (semi-sweet)

Butter-flavored cooking spray

Preheat the oven to 350 degrees. Spray an 8x8 inch non-stick cake pan with spray.

In a medium mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites and sugar until they are well combined.

Add the flour, cocoa powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle the chips evenly over the top. Bake the brownies for 20-22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).

Transfer the pan to a cooling rack and allow them to cool 5 minutes. Cut into 12 equal brownies. Makes 12 (1 brownie) servings.

(These power cookies are a great substitute for store bought granola bars. Great for breakfast or a snack…One will do you.)

POWER COOKIE

1/3 cup unsweetened applesauce

2 tbls almond paste

5 tsp. splenda

1/4 cup agave nectar

1 large egg

1/2 tsp vanilla

3/4 cup whole wheat flour

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1/4 tsp black pepper

1/2 cup vanilla protein powder

2 cups oats

1/2 cup craisins

1/2 cup sliced almonds

Directions:

Heat oven to 350 degrees, beat together applesauce, almond paste,splenda and agave nectar. Beat in egg and vanilla. Mix well. Add flour , baking soda, salt, pepper and protein powder. Beat thoroughly. Stir in oats, craisins and almonds. Mix well. Drop the batter by large tablespoons onto cookie sheet that has been sprayed. Divide dough so that you have 18 cookies. Flatten each cookie with a spoon. Bake8-10 minutes or until brown. Remove from oven. Cool and store in plastic container.

(Last time I made these protein bars I made them into muffins instead of in a pan. It made about 12 muffins and only baked for about 15 min. They are really good with a little peanut butter on them. You can also use regular whole wheat flour instead of oat flour.)

Chocolate Protein Bars

Calories: 96 Fat: 1.4 grams Carbs: 12 grams Protein: 10 grams

Ingredients:

1 cup Oat Flour

4 Egg Whites

2 scoops Vanilla Protein Powder (or chocolate protein powder)

½ cup Splenda, Truvia, or Ideal

½ tsp Baking Soda

¼ tsp Salt

1 cup applesauce

3 tbsp Baking Cocoa

4oz Water

Directions:

1. Preheat oven to 350 degrees.

2. Mix dry ingredients (oat flower, vanilla protein, baking soda, salt, baking cocoa) together in a large bowl.

3. Mix wet ingredients (egg whites, Splenda, applesauce Food,Water) together in a medium sized bowl.

4. Add wet ingredients to dry ingredients and mix together.

5. Spray cooking dish with a non stick butter spray and add batter to dish.

6.Bake 20-30 minutes in oven.

Makes 16 squares, serving size=2 bars.

Banana Oatmeal Muffins

These are one of my favorite healthy muffin recipes. I also changed it so it has no oil and less sugar (if you don't want to use splenda you can use 1/2 brown sugar instead.) than the original recipe. I also usually add some chocolate chips in it for the kids. There is no flour in this recipe either. To make your own oat flour just put regular oatmeal in the food processor and blend until it turns to flour.

Yield: 12 large

Bake: in 400ºF oven for 20 minutes

1 1/4 cup rolled oats

1/2 cup yogurt, plain low fat

1/2 cup milk, low fat

1/4 cup brown sugar

1/4 cup slpenda

1/3 cup applesauce

2 bananas, large, ripe, mashed

1 egg, large, lightly beaten

1 1/2 cup oat flour

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

2 tsp baking powder

1 tsp baking soda

Instructions

In a bowl mix together rolled oats, yogurt and milk. Let soak for 10 minutes.

Mix oat flour, salt, spices, baking powder and baking soda in a bowl.

Add brown sugar, mashed banana, egg and oil to rolled oats mixture. Mix well.

Add dry ingredients to the rolled oats mixture. Mix well. Fill greased or paper lined muffin cups 2/3 full. Bake for approximately 20 minutes.

Cinnamon Bear Popcorn

24 C popped popcorn (1 C unpopped) or 3 bags of microwave popcorn

1 16 oz bag cinnamon bears

1 C butter

1/2 C corn syrup

1 1/2 C sugar

1 t vanilla

4 C mini marshmallows

red food coloring

1. Pop up your popcorn. Sprinkle it with just a bit of salt and set it aside.

2. Snip your cinnamon bears up with a pair of kitchen scissors.

3. In a medium sized sauce pan combine the butter, corn syrup and sugar. Heat it over medium to a boil. Reduce heat to low and cook for 5 minutes.

4. Remove it from the heat and add your vanilla, marshmallows and red food coloring.

5. You could of course add more food coloring for a darker pink. Mix it all around to get everything melted in and combined.

6. Stir in the bears.

7. Add the mixture to your popped popcorn. Stir it all around until well combined.

Andi's Chili

Ingredients

1 tablespoon olive oil

1 onion, diced (1 cup)

1 red bell pepper, diced (1 cup)

2 celery, diced (1/2 cup)

2 carrots, diced (1/2 cup)

2 teaspoons ground cumin

1 pound extra-lean ground beef (90 percent lean) or I use Lean Ground Turkey

1 (28-ounce) can crushed tomatoes

2 cups water

1 chipotle chile in adobo sauce, seeded and minced

2 teaspoons adobo sauce from the can of chipotles

1/2 teaspoon dried oregano

Salt and freshly ground black pepper

1 (15.5-ounce) can black beans, drained and rinsed

1 (15.5-ounce) can kidney beans, drained and rinsed

1 (15.5-ounce) can pinto beans, drained and rinsed

Directions

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Carmelitas

32 caramel squares, unwrapped
1/2 cup heavy cream (I used Evaporated Milk)
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge/freezer will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9x13" version, simply double the amounts.

Apple Pancake Rings

I found this recipe on pinterest (1 of 10 that I have tried and it worked). I did not make the syrup but I am sure it would be good with it. It tastes like pancakes with applesauce centers.

Ingredients:

• 1 Cup Pancake Mix (that only did one of my apples)
  
• 1 Teaspoon Pumpkin Pie Spice
• Zest of 1/2 Lemon
• 2 Medium Apples- cored and cut
  
• Lemon juice and zest (for apple cider syrup)
• Apple cider
• Cinnamon

To Make Syrup:
To make hot apple cider syrup: Add apple cider, lemon juice and zest, and cinnamon to a saucepan and bring to a boil. (Use your own comfort/judgement with how much to mix.) Reduce the liquid to a syrup consistency, by half.

To Make Pancakes:
Beat baking mix, egg and milk with rotary beater until smooth. Add pumpkin pie spice and lemon zest to batter and mix until incorporated. (I did not have the zest and it was still good).
Core and cut apples crosswise in 1/8-inch slices. Using a toothpick dip slices into batter. Cook on hot greased griddle until golden brown, turning once. Serve hot with apple cider syrup.