Tuesday, June 26, 2012

Sassy Water


I have a workout board on Pinterest and saw this recipe for Sassy Water. They say it's to boost weight loss, detox, clear your skin and refreshing to drink. OK, I'll take some. So I've been drinking pitcher after pitcher just about every day. Well I'm not a size super small yet but I will say it is refreshing to drink. If you can't stand plain water to drink, try this combination. Some days I can taste the mint most, others the cucumber or lemon, but I can never taste the ginger? Since I was making it everyday, I finally just bought a mint plant to grow in my garden, hopefully my lemon tree will hurry and grow it's lemons too. Anyhow, it gets me to drink my full 2 liters of water every day which is good for you.


Sassy Water
from Pinterest

2L water
1 medium cucumber, sliced
1 lemon, sliced
1 tsp freshly grated ginger
10-12 mint leaves

Add all to a large pitcher and steep overnight in fridge. I strain it through a fine sieve into my glass. Drink all day long, every day. Make a new batch every night or the flavors mellow out.

from my Instagram



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Monday, June 25, 2012

Peanut Butter and Chocolate Banana Ice Cream



I have been seeing this easy ingredient banana ice cream around and finally decided to try it with those ugly black bananas in the freezer (if using the same for this recipe, please note they are not fun to peel frozen/thaw state, next time I will slice bananas for this. lol). I saw this recipe with peanut butter and cocoa in it and gave it a whirl. Now since it's pureed, it's too runny to eat, so I froze it over night so I could get a scoop out. The kids loved this, I thought it was pretty good too. I shared these pics on Instagram @MommyImHungry, come follow along to get sneak peeks!

Peanut Butter and Chocolate Banana Ice Cream
adapted from the Gracious Pantry
(Makes 2 servings)

2 cups frozen bananas, thawed on the counter top for about 10 minutes
Splash of milk (maybe 2 Tbl)
2 Tbl peanut butter
1 tsp. unsweetened cocoa powder

Allow the bananas to sit out on the counter for about 10 minutes so they just begin to thaw.
Put the bananas in a food processor with a splash of milk, peanut butter and cocoa powder. Pulse until pureed. Add to a freezer safe container and allow to harden so it's scoopable (I did mine overnight).




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Thursday, June 21, 2012

Chocolate Chip Reese's Peanut Butter Cup Cookies


Mr. was treated to these goodies for Father's Day. Chocolaty peanut butter cup cookies! I made them in my muffin top pan so they'd be nice and big. I used both dark and milk reese's mini pb cups to stick on top. These came out so delicious looking ( I couldn't have any), and judging by how long they lasted I guess they were. These would be great with any favorite candy bar, what would you choose?

Chocolate Chip Reese's Peanut Butter Cup Cookies
from Picky Palate

2 sticks softened butter
3/4 Cup sugar
1 Cup packed light brown sugar
2 extra large eggs
2 Tablespoons pure vanilla extract
3 3/4 Cups all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
12 oz bag semi sweet chocolate chips
Mini Reese's Peanut Butter Cups, cut in half (I used a regular size bag)

Preheat oven to 350 degrees F.
In a stand or electric mixer beat the butter and sugars until well beaten. Beat in eggs and vanilla until well combined. Place flour, baking soda and salt into a large bowl; mix. Slowly add to wet ingredients along with the chocolate chips. 

Scoop about 1/4 Cup of dough (I used 2 small scoops) and press into a muffin top pan (or just press onto a parchment or silpat lined cookie sheet). Now, press your Reese's cups onto pressed cookies. Bake for 12-14 minutes, until edges just start to turn golden brown. Let cool for 10 minutes on muffin top pan or cookie sheet before transferring to a cooling rack.

Makes about 2 1/2 dozen cookies.


ready to bake





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Monday, June 18, 2012

Homemade Ketchup and Rosemary Steak Cut Fries


 I went all out for Father's Day dinner for Mr. I charcoal grilled burgers and shrimp which we had with a homemade cocktail sauce, I also made these steak fries with this ketchup and a garlic aioli. I was most excited for the ketchup, which I had a little of for my fries before they cross contaminated it with their burger buns. =( Luckily it's easy to make, and I'll be making it double to have on hand next time. I really like it, it's not too sweet (I did use less sugar than the original said, because of the honey), it's a little zesty but still mild tasting. I even used some of it in the cocktail sauce recipe.


Homemade Ketchup
slightly adapted from skinnytaste

6 oz can tomato paste
1/4 cup honey
1/2 cup white vinegar
1/4 cup water
1/2 tsp sugar
3/4 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder

Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth. When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often.
Remove from heat and cover until cool. Chill and store refrigerated in a covered container.



ketchup, garlic aioli and cocktail sauce

These fries came out great too, they're pretty much like roasted potatoes. I used the homemade ketchup and the garlic aioli sauce to try with my fries. Both were delish.


Rosemary and Garlic Steak Fries 
adapted from Mogwai Soup
6 medium Russets potatoes cut in wedges
about 3 T olive oil
Salt and Pepper
Rosemary
Garlic powder

Preheat the oven to 400 degrees and leave the baking sheet you will use in the oven.
Put cut potatoes in a bowl and drizzle on the olive oil, make sure they are well coated. Put in salt, pepper and the herbs. Mix well with hands and put on preheated baking sheet making sure they are in a single layer. Bake for around 45 minutes, depending on your oven, until they are golden brown and really crispy. I turned them over about 25 minutes into cooking to crisp the other sides. When done, remove from over and sprinkle garlic powder over them.


Garlic Aioli

3 gloves of garlic, minced
1 cup of light mayonnaise
pinch of salt
freshly ground pepper
little lemon juice
1 t. olive oil

Whisk with all the ingredients in a small bow and then let sit for a few minutes. Refrigerate if not using right away.


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Saturday, June 16, 2012

Mexican Stuffed Shells


I finally found some gluten free pasta shells, so I kept them in mind until I knew which recipe I wanted them for. When I saw this version of stuffed shells, I knew it was it. Mexican food always goes over well for all of us. I'm glad I found this recipe because it was a hit. I could eat the meat and cheese mixture by itself, Mmm.


Mexican Stuffed Shells
adapted from The Way To His Heart

1 lb. ground turkey
1 package low-sodium taco seasoning (or 2 Tbl of our fave homemade version)
4 oz. low fat cream cheese
14-16 jumbo pasta shells (can use gluten free)
2 cups salsa, divided
1 cup taco sauce (see here)
2 1/4 cups reduced fat shredded Mexican cheese blend, divided
4 green onions, sliced

Preheat oven to 350°.
Pour 1 1/2 cups salsa on bottom of a sprayed 9×13 baking dish, set aside.
In a frying pan cook ground turkey; add taco seasoning and about 1/4 cup water to bring it all together. Add cream cheese, cover and simmer until cream cheese is melted. Stir in 1/2 cup salsa 1/4 cup shredded cheese, blend well. Set aside and cool completely. While ground turkey is cooking, cook the pasta shells according to directions; drain. Set shells open side up into prepared dish.

Stuff each shell with the meat mixture (a good heaping tablespoon amount). Cover shells with taco sauce, cheese and green onions. Cover with foil and bake for 25 minutes. Remove foil last 5 minutes to brown up a little.
Serve with sour cream and/or more salsa and olives.



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Saturday, June 2, 2012

Gluten Free Chocolate Chip Pancakes


Yes, another pancake recipe I found that I really liked. It's gluten free and diabetic friendly too. These so far are my favorite homemade gluten free pancakes, they cooked up fluffy and delicious, and of course I had to have my chocolate so I added some mini chips. Dee-licious.


Gluten Free Chocolate Chip Pancakes
from Taste of Home

1 cup brown rice flour
1/2 cup potato starch
1/2 cup ground almonds
3 teaspoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup fat-free milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/3 cup miniature semisweet chocolate chips, optional

In a large bowl, combine the rice flour, potato starch, almonds, sugar, baking powder and salt.
In another bowl, whisk the eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips if desired.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.
Yield: 10 -1/4 Cup size pancakes.

Nutritional Facts 2 pancakes (calculated without chocolate chips) equals 242 calories, 10 g fat (3 g saturated fat), 81 mg cholesterol, 464 mg sodium, 33 g carbohydrate, 2 g fiber, 7 g protein.
Diabetic Exchanges: 2 starch, 2 fat.


want a bite?

Breakfast for dinner: Cinnamon Banana Nut Choco Chip Pancakes

For these, I added a shake of cinnamon to the batter, then to each pancake after I poured it, I added sliced bananas, chopped walnuts and 60% bittersweet chocolate chips.


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