I was craving muffins… Luckily I had saved some ripened bananas in my freezer. When the bananas start to turn black just throw them in the freezer with the peel on and use them later. They defrost quickly and taste great in breads or muffins.
Category Archives: Snacks & Appetizers
Pomegranate & Walnut Salad with Feta Cheese
Tired of the same old salad? Using seasonal fruits is a nice way to change it up. The pomegranate seeds add a nice texture and flavor. This salad also makes a delicious and healthy side dish to any holiday meal.
Ingredients
- Spring mix lettuce
- Dried cranberries
- Apple
- Pomegranate seeds
- Walnuts
- Feta cheese
- Your favorite dressing
Directions
- In a large bowl mix all ingredients together. Add dressing to each serving, I like Brianna’s blush wine vinaigrette.
Asiago Bacon Potato Au Gratin
Looking for a lighter side dish for the holidays? I made these delicious potatoes for my neighborhood holiday party. I made one with bacon and the other without. They were a hit!
Ingredients
- 1 1/2 pounds Yukon gold potatoes, cut into 1/4-inch-thick slices, leaving skins on
- 1 teaspoon salt
- Cooking spray
- 2 tablespoons minced shallots
- 1/4 cup all-purpose flour
- 2 cups 1% low-fat milk or almond milk, divided
- 3/4 cup (3 ounces) grated Asiago cheese
- 1/4 cup chopped fresh chives
- 1/4 teaspoon freshly ground black pepper
- 4 bacon slices, cooked and crumbled
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Directions
- Preheat oven to 350°.
- Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
- Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups mik, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
- Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.
Enjoy!
Black Bean Soup
If you love hearty soups, I think you’ll really enjoy this dish. High in fiber, folate, protein, and antioxidants, black beans are a great, healthy main ingredient to make a soup a meal.
Ingredients
- 3 cans black beans drained and rinsed
- 1 onion finely chopped
- 3 cloves garlic
- 1 14oz can vegetable broth
- 1 1/2 cup canned tomatoes
- 2 tablespoon ketchup
- 2 teaspoon worcestershire sauce
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- salt and pepper to taste
- 1/2 of lime juice
- handful of fresh cilantro, picked from stems
- greek yogurt, for topping
- cheddar cheese, for topping
Directions
- Heat olive oil in a large pot. Add the onions and cook, stirring, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
- Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. Cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Put half of the soup in a food processor or blender and puree. Mix back together in large pot. Serve with the garnishes.
Enjoy!
Pumpkin Soup
Hot pumpkin soup with a hint of spice makes the perfect meal to warm you up on a chilly fall day.
Ingredients
- 1 tbs olive oil
- 1 small onion
- 2 cloves garlic pressed
- 2 tsp curry powder
- Salt and pepper to taste
- 3 cups of chicken or vegetable broth
- 1.5 cups of evaporated milk (I used almond milk for less calories)
- 1 15oz can of pumpkin puree
Directions
- Heat olive oil in a large pot.
- Saute onions and garlic
- Add the curry powder, salt and pepper to the pot
- Add the chicken broth and pumpkin to the pot and simmer for about 15 minutes
- Put batches in food processor or blender and puree
- Pour back into the pot and add the milk of your choice
Enjoy!