No Bake White Chocolate Peanut Butter Squares

It's Friday afternoon and suddenly I'm dying for peanut butter squares.  Hubs and I are both white chocolate fanatics so this fab recipe I make at Holiday time pops into my mind.  I found the original recipe here a few years ago and make it when tis not the season with rainbow candy sprinkles.  Here's the debocle.  I open the pantry and low and behold, no grahams.   But I did see this. 

So I did it...and it rocks!  So much easier to make gluten free by using the cereal as opposed to buying gluten free graham crackers.  This will be the first time the man's having these so it will be interesting to see what he thinks.  These are wicked easy and fast...and yummy! I've also made them using dark chocolate and milk chocolate but white is my favorite :)

Peanut Butter Yummies

 

White Chocolate Peanut Butter Squares

1 1/2 cups powdered sugar
1 cup crushed crisp rice cereal
1/2 cup (1 stick) butter
1/2 cup peanut butter
1 cup white chocolate chips
Rainbow candy sprinkles

Mix cereal and sugar together in large bowl.  Melt butter in small saucepan and add peanut butter to melt and combine.  Add to sugar/cereal.  Mix and spread in ungreased 8 x 8 glass dish.
Melt chocolate over low heat, stirring constantly.  Spread evenly over peanut butter base and sprinkle with candy.  Chill to set.

Tweaked from The Goddess's Kitchen

Baked Coconut Shrimp

The man and I try to watch what we eat.  This means we don't deprive ourselves of things we want, we just try to lighten things up a bit.  We've got this new addiction to baking things that we normally eat fried.  This recipe for Coconut Shrimp is heavenly! We eat it at least once a week.  I've tweaked from the original recipe some because hubs doesn't do hot, but I've subbed something else in place that we think works well.  This can be gluten free if you read the labels on the coconut and spices. The dipping sauce is a must!

Shrimpys!!!

Baked Coconut Shrimp

1 lb (or 1 bag 31-40ct) shrimp, deveined and peeled
2 cups coconut
1/3 cup cornstarch
1 tsp cajun seasoning
2 eggs, beaten

Preheat oven to 400 and spray a baking sheet.  Rinse shrimp under cold water and pat dry.  Arrange 3 bowls:  one with cornstarch mixed with cajun seasoning; one with two eggs, beaten; one with coconut.  One shrimpy at a time coat with cornstarch, dip in egg, roll in coconut to coat well.  Bake at 400 for 15-20mins.  Flip once after 10 minutes then watch for doneness.  Shrimp should be pink all the way through.  Serve with orange dipping sauce.



Orange Dijon Dipping Sauce

1/2 cup orange marmalade
1 tbl dijon mustard
Salt to taste

Mix to combine. Serve with coconut shrimp.

Tweaked from All Recipes

Slow Cooker Stuffed Sweet Peppers

I've been plagued with poison ivy this week and unfortunately haven't felt like going too crazy in the kitchen. But I'm a food addict, so I decided the slow cooker is my new bestie. It is tweakable, forgettable, and oh so forgiving. The produce drawer in my fridge is stuffed full this week, so it's Stuffed Peppers darlings. This can be done many different ways using different colored peppers, meats, and fillers. Try quinoa or brown rice in place of my go to Jasmine. I used ground turkey but you could use beef, chicken, or go meatless and load up on veggies such as zucchini or eggplant.  This recipe is low fat and can be as healthy as you want to make
it!

Stuffed Sweeties

Stuffed Sweeties

2 1/2 sweet peppers, seeded and halved (I used red and orange)
2 tbs olive oil
1 lb ground turkey
2 sliced green onions
2 cloves garlic, minced
1 tsp italian seasoning
1 cup cooked rice
1 medium tomato, chopped
1 tsp soy sauce
1 10 oz can condensed tomato soup
1 10 oz can of water
parmesean or shredded cheddar cheese

Saute garlic, green onions and italian seasoning in oil til soft.  Add ground turkey and cook til no longer pink.  Add tomato with juice then rice, making sure to break up rice with spoon to mix evenly.  Sprinkle with soy sauce and mix until combined.  In slow cooker, place soup and water.  Arrance cut side up peppers on top and fill with meat/rice filling.  Cover and cook on high for 4 hrs.  Sprinkle with cheese before serving, covering with lid to melt.  I had a little extra filling and ate it for lunch the next day with some of the juice from the slow cooker on top. Yum!

Tweaked from Food.Com

Sushi At Home & Sesame Noodles

I've been threatening for some time to try my hand at making sushi at home.  No easy task I know! At least for now.  I have a Korean friend that makes it and informed me that "once I get the hang of it, it's easy"...um, ok.  I've heard that about mostly everything new I try.  She did say that the Sushi kits are a waste of money and to just buy the rolling mat.  So I did.  I found a recipe for Sushi rice here and bought Nori at my fave asian market (same store I purchase 25 lb bags of jasmine rice at a steal).  I know my first try isn't going to be pretty but will taste pretty fab. How can it not? I'm making a few different combos using crab stick, avocado, cucumber, cream cheese, green onion,  and carrots. 

I didn't put the rice in the fridge to cool like some suggest.  I let it sit aside while I got the sesame noodles going. 

 I know my first try isn't going to be pretty but will taste pretty fab. How can it not? I'm making a few different combos using crab stick, avocado, cucumber, cream cheese, green onion, and carrots. 

Not Too Shabby

I put the sushi rolls in the fridge to chill while I waited for hubs to get home then sliced right before serving.  Sliced right through them with no issues.

I'm pairing this with Sesame Noodles.  This is the second time I'm making the noodles and they really couldn't get any easier.  I use rice noodles (also purchased at the asian market) but you could use regular spaghetti noodles.  The whole wheat kind would hold up best.  This can be served warm or as a cold salad. 

Sesame Noodles

Sesame Noodles

1 lb rice noodles or whole wheat thin spaghetti
6 cloves minced garlic
2 tbs olive oil
5 tbs sesame oil
6 tbs soy sauce
3 tbs agave or sugar
1 tsp ground ginger
4 green onions, sliced
2 tsp sesame seeds

Cook noodles according to package directions and set aside.  In large pan, saute garlic in olive oil (careful not to burn) til soft.  Add sesame oil, soy, agave/sugar, and ginger and bring to boil.  If using sugar, make sure sugar is dissolved. Turn off heat.  Add noodles and toss to coat.  Continue until most liquid is absorbed.  Add green onions and sesame seeds.  Serve or chill.

Tweaked from All Recipes

Bacon Egg & Cheese Before Nags Head

Hubs and I are work horses (no pun intended).  We like to be financially stable (ok that one I meant).  I put in over 40 at the stable most weeks and work 2 part time jobs and the man works 6 days a week.  Owning and running a landscape maintainence company is hard work!  Oh and did I mention I also have dinner on the table when he gets home?  But that part's not work for me, it's my release.  That being said, Sundays we both have off together and it happens to be the one day I cook breakfast.  Breakfast sandwiches are easy, quick, and versatile.  Try english muffins, bagels, biscuits... you name it.  Today we indulged in bacon, egg and cheese on toasted english muffins before we headed for a day trip to Nags Head, NC.  I cooked at a few places that served breakfast and I really think that the trick is in the assembly because let's face it,  the ingredients themselves are pretty basic.  The rain held off and the clouds helped to hold back the humidity at the beach.  It was a beautiful drive and we both can't wait to go back.  The restauraunts served the freshest seafood and the quaint beach shops were so much fun to browse through.  If you get the opportunity to go, make sure you hit Corolla and check out the wild horses:)  We prefer mayo to spread on our sandwiches and do the runny thing with our eggies but definitely cook it to your taste.

Bacon, Egg & Cheese Breakfast Yummy

Bacon, Egg & Cheese Breakfast Muffin Sandwiches

1 english muffin, toasted
3 slices cooked to your liking bacon
1 slice american cheese
1 over medium fried egg
Couple tablespoons mayo or butter

Lay the muffin on the plate with nooks facing up.  Spread each with either mayo or butter.  Lay the slice of cheese on the top piece then bacon on top of that when the bacon is done being cooked to help slightly melt the cheese.  When the egg is done cooking, place immediately on the bacon and cover with the other half of muffin.  Flip the sandwich and serve.

Columbian Lentils

I give up meat for all of Lent every Easter season and every year need to find creative dishes chocked full of protein sans meat.  Lentil dishes fit the bill.  They are low fat and filling.  Work at the barn has been steady but landscaping has been rocking the last few weeks so I've been making a slew of one pot wonders lately and decided to revisit this healthy fella.  This original recipe I think uses green lentils, though it's not specified, just judging by the cooking times but I use red lentils which are smaller and cook faster (no soaking needed!).  My parents cooked lentils one way for years so I steered clear as an adult but have recently given them another chance and so should you! Go ahead...you know you want to...

Columbian Lentils

Columbian Lentils

1 cup red lentils
2 tbs olive oil
2 green onions, sliced
1 tbs cumin
1 tsp salt
1 bay leaf
6 cups chicken stock
2 medium tomatoes
1 tsp garlic powder
5 baby red potatoes, half inch cubed
salt & pepper to taste

Heat oil over medium and saute onions, cumin, salt, bay leaf, garlic powder  just a minute or two then add lentils.  Stir to coat one minute and add stock and tomatoes.  Bring to boil while stirring and boil about 10 minutes.  Add potatoes and cook until lentils and potatoes are cooked.  Salt and pepper to taste.  Serve over rice and feeds 6.  This can be gluten free and is even better the next day.

Tweaked from All Recipes

Weeknight Chicken Cacciatore

As a young girl,  cacciatore (Italian for "hunter") was a staple in my house.  My father's background is predominantly Italian and my mother is from the Phillippines so we always had a great meal on the table no matter what night of the week it was.  Though the following recipe isn't my mother's cacciatore, it's still darn good for a quick weeknight meal.  Hubs and I had it over my fave jasmine rice but it's fantastic with pasta too.  Ma's recipe didn't use balsamic but she did use chicken pieces with skin on that were dredged in flour first to help thicken the dish. I made this using what I had in the fridge so you're not going to see mushrooms which are traditionally part of this dish also.  My measurements are estimates but you can totally tweak it to utilize what you have to work with or to make it gluten free! :)

Weeknight Chicken Cacciatore

Weeknight Chicken Cacciatore

3 skinless chicken breasts, cut into bitesize pieces
1 bag of frozen onion, red and green pepper mix ( but use fresh veggies if you got em!)
2 minced garlic cloves
2 tbs olive oil
1 tbs butter
salt & pepper to taste
2 tbs fresh basil
1 tsp dried oregano
1/4 cup balsamic vinegar
Half jar of your fave marinara (about 12 ozs)

Sear the chicken in the oil and remove.  Add the butter to the pan and garlic, veggies, salt, pepper to the pan and cook about halfway.  Add the oregano, basil, vinegar and cook a few more minutes.  Add the sauce then the chicken.  Keep on med/med high heat (little bubble in the sauce) and until the chicken is cooked through.  I cooked mine about 20 more minutes but it will depend on the size of the chicken pieces.  Taste sauce and salt & pepper to taste.


Tweaked from a Family Recipe :)

Healthier Low Fat Bran Muffins With Flax

 This is the last day of my hiatus.  As I sit in this crowded airport awaiting the arrival of my delayed flight, I look at the pathetic excuse for a muffin I shelled out way too much money for and think “oh my muffins are soooo much better”.  I could have easily purchased the ingredients needed to make a whole batch of muffins for the price I just paid for this!  I continue to peer at this dry little guy .  Perhaps there are gold flakes in the batter?  I envision the beautiful, moist bran muffins I made before I left and picture the man devouring them.  Of course there won’t be any left when I get home tonight but you can bet there will be some coming out of the oven first thing tomorrow!  On that note, I give you my low fat bran muffins.  I added ground flax because I’ve replaced half of the brown sugar with molasses thus added more moisture.  You can replace the flax with oatmeal or omit the flax and molasses and double the brown sugar.  I sprinkle the tops with oats but you can also use flax or raw sugar.  I use apple sauce in place of equal parts oil, whole wheat flour,  and you can cut cholesterol by using 2 egg whites instead of the whole egg.  This is a super versatile recipe! Try adding nuts, coconut, carrots, or other fruit. Tweak it up and share in the box below :)

Healthier Low Fat Bran Muffins With Flax

Healthier Bran Muffins

1 1/2 cup bran (oat or wheat)
1 cup reduced fat milk OR buttermilk (lemon juice/vinegar not needed)
1 tbs lemon juice or white vinegar
1/3 cup applesauce OR oil
1 egg OR 2 whites
1/3 cup brown sugar
1/3 cup molasses
1 tsp vanilla
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 cup ground flax (omit if not using molasses)
3/4 cup raisins

Preheat oven 375.  Mix milk and lemon juice/vinegar (or buttermilk) and combine with bran and let stand.  Mix flour, soda, powder together.  In another bowl, beat applesauce/oil, egg, sugars, vanilla and add to bran.  Add dry ingredients to wet and mix until just combined.  Add flax and raisins.  Fill paper lined or greased muffin tins and sprinkle with oats or flax.  Bake 15-20 mins or until toothpick comes out clean.  Makes 12.

Tweaked from All Recipes