Monday, August 20, 2012

Peanut butter Banana Oat Cookies

Healthiest cookies, no flour, no sugar, high protein, very filling, good for breakfast or snack.

2 ripe bananas (mashed)
1/3 cup peanut butter
2/3 cup unsweetened apple sauce
1 scoop vanilla protein powder
1 tsp vanilla extract
1&1/2 cup quick oatmeal
1/4 cup chopped nuts (peanut, walnut.....)

Preheat oven to 350 degrees. In a large bowl, mix mashed banana, peanut butter, add apple sauce, protein powder, mix well.
Add oatmeal and nuts. Let dough rest for 10 minutes.
Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet, flatten cookies into rounds.
Bake for 30 minutes.

Garden Chicken Cacciatore (in slow cooker)

I was looking for low-carbonate & high-protein meals and I found this recipe in a cooking magazine. Tried and we liked it. Simple, yummy and healthy.

2 pound boneless and skinless chicken breasts or thighs
1 onion, chopped
2 green peppers or broccoli (chopped)
1 can diced tomato, (Italian style, with oregano, basil and garlic), undrained
1 can (6 oz) tomato paste ( I didn't have tomato paste at home and I used salsa, still good)
3/4 cup low-sodium chicken broth
1/2 tsp salt
1/4 tsp black pepper
minced garlic,
2tbsp cornstarch
2 tbsp water

Place chicken in slow cooker. Add chopped onion, vegetables.
In a bowl, combine diced tomato, tomato paste, garlic, salt, pepper, pour over chicken and vegetables. Pour chicken broth over. Cover and cook on low for 6 hours.
Combine cornstarch and water, stir into slow cooker, cook until sauce is thickened.

Tuesday, August 7, 2012

Salmon-Vegetable Bake

We have lots of salmons thanks to my husband's fishing trip in Kenai. Found this recipe in New Cookbook. Healthy and yummy!

1 pound fresh or frozen salmon
2 cups thinly sliced carrots (4 medium)
2 cups sliced mushrooms
2 cups sliced green onions (4)
1 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
4 cloves garlic, halved
4 tsp olive oil
lime juice (optional)

    Thaw fish, if frozen. Rinse, pat dry with paper towel. Cut into four serving-size pieces.
    In a small saucepan, cook carrots in a small amount of boiling water for 2 minutes. Drain.
    Tear off four 24-inch pieces of 18-inch-wide heavy foil. Fold each in half to make four 18*12-inch pieces.
    In a large bowl combine carrots, mushrooms, green onions, oregano, 1/4 tsp salt, 1/4 tsp black pepper, garlic, toss gently.
    Preheat oven to 350 degrees. Divide vegetables among the four pieces of foil, place vegetables in center of each piece. Place on fish piece on top of each vegetable portion. Drizzle 1 tsp olive oil over each fish piece. Sprinkle lightly with additional salt and pepper. Bring together two opposite foil edges and seal with a double fold. Fold remaining edges together to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer in a large baking pan.
    Bake about 30 minutes. To serve, transfer the packets to dinner plates. Sprinkle with lime juice if desired.

Wednesday, August 1, 2012

Caramel Apple Crisp

A recipe from Pinterest. Best dessert for a cold rainy day when served warm.

3 cup old-fashioned oats
2 cup all-purpose flour
1&1/2 cup packed brown sugar
1 tsp ground cinnamon
1 cup butter, cubed
8 cup thinly sliced peeled tart apples (about 6 Granny Smith apples)
14 oz packaged caramel candies
1 cup apple cider
Vanilla ice cream (optional)

Preheat oven to 350 degrees. Grease a 9*13-in baking dish.
In a large bowl, combine oats, flour, brown sugar, and cinnamon; cut in butter until crumbly. Press half of the mixture into the baking dish. Layer half of the apples, caramels and 1 cup oat mixture. Repeat layers. Pour 1/2 cup cider over top.
Bake, uncovered, for 30 minutes. Drizzle with remaining cider, bake for another 20 minutes.
Serve warm with vanilla ice cream.