Wednesday, September 2, 2015

Tomato Basil Soup

Tomato Basil Soup: Savory Sweet and Satisfying

A few years ago I never would of thought about making my own tomato soup, it was always the canned variety that I mixed milk into. But now I would never go back to the canned variety, I love making my own tomato soup. It is easy to do, and tastes a million times better than the canned variety, plus there are different varieties of tomato soup I can make.

Tomato Basil Soup
3 cloves garlic, minced
2 tablespoons of olive oil
28 ounce cans crushed tomatoes
14 ounce can whole tomatoes
2 cups low sodium chicken stock
1 teaspoon granulated sugar
1/2 teaspoon ground black pepper
1/4 cup heavy cream
3 rounded tablespoons chopped fresh basil

In a medium saucepan add in the olive oil and heat over medium low heat. Add in the garlic and sauté for 1 minute, being careful not to burn the garlic. Raise the heat to medium and add in the crushed tomatoes and whole tomatoes. Using a spoon or potato masher break up the whole tomatoes, leaving some chunks. Add in the chicken stock, pepper and sugar. Bring soup to a simmer and simmer for 10 minutes.

Remove the soup from the heat and add in heavy cream and basil stirring to combine.


Serves: 4
Calories: 224
Total Fat: 12.3g
   Saturated: 4.4g
   Polyunsaturated: 0.9g
   Monounsaturated: 6.6g
   Trans: 0g
Cholesterol: 20.5mg
Sodium: 640.9mg
Potassium: 683.5mg
Total Carbs: 21.9g
   Dietary Fiber: 6.4g
   Sugars: 10.8g
Protein: 5.5g
Vitamin A: 24.7%
Vitamin C: 19.7%
Calcium: 1.9%
Iron: 15.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Everyday Occasions.
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Tuesday, September 1, 2015

Whole Wheat Apple Cinnamon Oatmeal Muffins

Whole Wheat Apple Cinnamon Oatmeal Muffins: Savory Sweet and Satisfying

These muffins are full of apple and cinnamon flavor. They make a great addition to breakfast or are perfect for a breakfast on the go.

Whole Wheat Apple Cinnamon Oatmeal Muffins
1/2 cup whole wheat flour
1/2 cup old fashioned rolled oats
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
2/3 cup milk
1/2 cup canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups peeled and chopped apples

Preheat oven to 400º F. Grease a muffin tin and set aside.

In a large bowl, combine the flour, oats, both sugars, cinnamon and baking powder.

In a medium bowl, combine the milk, eggs, oil and vanilla until well blended.

Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir just until combined. Fold in the apples.

Evenly spoon batter into the prepared muffin tin. Bake for 15-20 minutes or until an inserted toothpick comes out clean.

Cool muffins in tin for 5 minutes, then remove to a cooling rack to finish cooling.


Serves: 12
Calories: 196
Total Fat: 10.6g
   Saturated: 1g
   Polyunsaturated: 3g
   Monounsaturated: 5.9g
   Trans: 0g
Cholesterol: 35.5mg
Sodium: 448.8mg
Potassium: 88.9mg
Total Carbs: 23.8g
   Dietary Fiber: 1.9g
   Sugars: 12.1g
Protein: 2.7g
Vitamin A: 1.4%
Vitamin C: 0.5%
Calcium: 3.7%
Iron: 4.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cathlin Cooks.
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Monday, August 31, 2015

Berry Banana Oatmeal Bake

Berry Banana Oatmeal Bake: Savory Sweet and Satisfying

The more baked oatmeal recipes I make the more I love them. They are quick and easy to prepare and taste delicious. Plus it fills me up and keeps me full longer than cereal and milk.

Berry Banana Oatmeal Bake
2 cups old fashioned rolled oats
1/2 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/3 cup mini chocolate chips
1 1/2 cups frozen mixed berries
1 egg
1 tablespoon unsalted butter, melted
2 teaspoons vanilla extract
1 1/2 cups fat free milk
1 banana

Preheat oven to 375º F. Lightly spray a 9x13 baking dish with cooling spray and set aside.

In a large bowl combine the oats, brown sugar, baking soda, cinnamon and chocolate chips. Fold in the frozen berries and transfer mixture to the prepared baking dish, spreading into an even layer.

In another large bowl whisk together the egg, melted butter, vanilla extract and milk. Pour mixture over the oats mixture. Gently shake the pan to make sure everything is evenly distributed.

Slice banana into 1/4 inch slices and place around on top of the oatmeal mixture.

Bake for 30-35 minutes or until the oatmeal is completely cooked.


Serves: 4
Calories: 483
Total Fat: 12.8g
   Saturated: 6.2g
   Polyunsaturated: 1.4g
   Monounsaturated: 2.2g
   Trans: 0g
Cholesterol: 56mg
Sodium: 231.4mg
Potassium: 569.6mg
Total Carbs: 86.2g
   Dietary Fiber: 6.8g
   Sugars: 47.1g
Protein: 11.1g
Vitamin A: 3.9%
Vitamin C: 22.3%
Calcium: 15.3%
Iron: 17.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Six Sisters' Stuff.
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Friday, August 28, 2015

Whole Wheat Banana Pancakes with Berry Sauce

Whole Wheat Banana Pancakes with Berry Sauce: Savory Sweet and Satisfying

Pancakes made with whole wheat flour, a ripe banana, which I seem to always have an abundance of in my house, and a few other ingredients. All accented by a delicious berry sauce.

Whole Wheat Banana Pancakes with Berry Sauce: Savory Sweet and Satisfying

Whole Wheat Banana Pancakes with Berry Sauce

1 1/3 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 egg
1 cup milk
1/2 cup mashed banana
2 tablespoon brown sugar
1/4 cup Greek yogurt
1 teaspoon vanilla extract

Berry Sauce
1 1/2 cups frozen mixed berries, thawed
3 tablespoons granulated sugar

In a large bowl combine the flour, baking powder and cinnamon.

In a medium bowl whisk together the egg, milk and banana. Whisk in the brown sugar and yogurt until smooth and no lumps remain. Whisk in the vanilla.

Make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined, do not over mix.

Heat a griddle until hot and then coat with cooking spray. Drop 1/4 cup of batter onto the hot griddle and cook for 1-3 minutes or until bubbles begin to form. Flip and cook on other side for 1-2 minutes.
While pancakes are cooking add berries and sugar to a blender and blend until smooth. Strain out seeds if desired.


Serves: 4
Calories: 317
Total Fat: 3.2g
   Saturated: 1.3g
   Polyunsaturated: 0.4g
   Monounsaturated: 6.4g
   Trans: 0g
Cholesterol: 59.3mg
Sodium: 272.6mg
Potassium: 353.5mg
Total Carbs: 64.2g
   Dietary Fiber: 8.2g
   Sugars: 24.2g
Protein: 10.7g
Vitamin A: 4.1%
Vitamin C: 3.1%
Calcium: 29.3%
Iron: 14.2%
*The nutritional information will vary slightly depending on the brands you use.
*Pancakes adapted from Sally's Baking Addiction.

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Thursday, August 27, 2015

Cheesy Chicken and Potatoes

Cheesy Chicken and Potatoes: Savory Sweet and Satisfying

Thinly sliced potatoes layered with a homemade cheesy sauce topped with chicken, bacon and more cheese. A delicious and comforting casserole.

Cheesy Chicken and Potato Casserole
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 1/4 cups milk, divided
2 cups shredded cheddar cheese, divided
5 medium potatoes
black pepper, to taste
8 slices turkey bacon
4 boneless skinless chicken breasts

In a medium sauce pan melt the butter over low heat. Add in the flour and whisk until smooth and bubbly. Slowly add in 1 cup milk whisking the entire time. Continue to whisk and bring the mixture to a boil. Whisk until thickened. Remove from the heat and stir in 1 cup cheese until completely melted. Add in the remaining 1 1/4 cups milk and stir to mix. Remove 1 cup of cheese sauce and set aside.

Preheat oven to 350º F. Spray a 9x13 baking dish with cooking spray.

Rinse potatoes and slice into 1/4 inch thick slices. Spread 1/4 of the cheese sauce into the bottom of the prepared baking dish. Add a single payer of sliced potatoes and season with black pepper. Spread another 1/4 of the soup mixture over the potatoes. Again add a single layer of potatoes and season with black pepper. Top potatoes with another 1/4 of the cheese sauce. Again add a single layer of potatoes and season with black pepper. Top potatoes with the remaining 1/4 of the cheese sauce. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.

While the potatoes are cooking cook the bacon in a skillet until crispy. Remove the bacon from skillet and set aside to cool, then crumble.

Season the chicken with black pepper and cook in the bacon drippings until lightly browned on both sides. (Do not cook the chicken completely it will finish cooking in the oven.)

Remove the potatoes form the oven and uncover. (If the potatoes are not starting to get tender cover and cook for an additioanl10-20 minutes.) Top the potatoes with chicken and pour reserved 1 cup of cheese sauce over top of the chicken. Cover the baking dish tightly again and cook for an additional 30 minutes, or until the chicken is completely cooked and potatoes are tender.

Remove the casserole from the oven and uncover. Sprinkle with remaining 1 cup cheese and crumbled bacon. Place baking dish back in the oven uncovered and cook until cheese is melted and casserole is bubbly.


Calories: 434
Total Fat: 20.3g
   Saturated: 10.2g
   Polyunsaturated: 0.6g
   Monounsaturated: 4.2g
   Trans: 0g
Cholesterol: 113.6mg
Sodium: 547.6mg
Potassium: 814mg
Total Carbs: 31.8g
   Dietary Fiber: 2.8g
   Sugars: 4.9g
Protein: 34.7g
Vitamin A: 12.1%
Vitamin C: 30.8%
Calcium: 32.7%
Iron: 8.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from South Your Mouth.
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Wednesday, August 26, 2015

Crock Pot Root Beer Pulled Pork Sandwiches

This pulled pork only requires 3 ingredients. 3 ingredients and one of them is pork. Even though there are only 3 ingredients this pork turns out delicious. Just use your favorite barbecue sauce, 1 can of your favorite root beer and let the crock pot do the work.

Crock Pot Root Beer Pulled Pork Sandwiches
2 pounds pork loin roast
12 ounce can root beer
18 ounce bottle barbecue sauce
8 hamburger buns

Place pork into your crock pot. Pour root beer over the pork. Cover the crock pot and cook on low for 6 hours or until the pork shreds easily with two forks.

Remove the pork from the crock pot and shred using two forks. Drain the liquid from the crock pot and return the shredded pork to it. Add in the barbecue sauce and stir to mix. Heat on low for 30 minutes. Serve on hamburger buns.


Serves: 8
Calories: 382
Total Fat: 6.5g
   Saturated: 2g
   Polyunsaturated: 0.5g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 65mg
Sodium: 729.9mg
Potassium: 301.7mg
Total Carbs: 56.2g
   Dietary Fiber: 1g
   Sugars: 35.2g
Protein: 25g
Vitamin A: 0%
Vitamin C: 10.3%
Calcium: 4%
Iron: 16%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Mom on Timeout.
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Tuesday, August 25, 2015

Parmesan Baked Chicken Strips

Parmesan Baked Chicken Strips: Savory Sweet and Satisfying

I do not know what it is about chicken strips, but my kids always seem more willing to try chicken strips than a chicken breast. Especially if that chicken strip has cheese in the breading. 

These chicken strips baked up nice an crispy and were devoured by the entire family. They are also great for dipping in your favorite sauces, like ranch, ketchup or barbecue sauce.

Parmesan Baked Chicken Strips
1 teaspoon black pepper
2 teaspoons garlic powder
1 1/4 teaspoons onion powder
1/4 teaspoon cayenne pepper
1 cup buttermilk
1 tablespoon Frank's Red Hot Sauce
4 boneless skinless chicken breasts
1 1/4 cups all purpose flour
1 1/4 cups panko bread crumbs
1/4 cup cornmeal
1/4 cup grated parmesan cheese
4 tablespoon unsalted butter, cut into 4 pieces

In a small bowl mix together the black pepper, garlic powder, onion powder and cayenne pepper.

In a large bag that zips close add in the buttermilk, hot sauce and 1 tablespoon of spice mixture. Close bag and shake to mix. Cut chicken breasts into strips and add to the bag. Close the bag and turn to coat the chicken well. Refrigerate for at least 4 hours or overnight.

Preheat oven to 400º F. Line a cookie sheet that had sides with parchment paper and place butter on it. Place the cookie sheet into the oven just until the butter is melted. You do not need to wait until the oven is preheated to put the cookie sheet in to melt the butter.

In a large flat dish combine the flour, panko, cornmeal, parmesan cheese and remaining spice mixture. 

Remove chicken from the bag one piece at a time and place it into the flour mixture coating both sides and pressing down to make sure the mixture sticks well. Place the chicken onto the cookie sheet with the melted butter. Continue until all of the chicken is breaded and on the cookie sheet.

Bake for 13 minutes, then flip and bake for another 5-8 minutes. Turn on the broiler and broil chicken until your reach your desired crispiness.


Serves: 6
Calories: 425
Total Fat: 12g
   Saturated: 5.9g
   Polyunsaturated: 0.6g
   Monounsaturated: 2.5g
   Trans: 0g
Cholesterol: 90.6mg
Sodium: 326.4mg
Potassium: 132.3mg
Total Carbs: 43.9g
   Dietary Fiber: 1.3g
   Sugars: 3.3g
Protein: 34.9g
Vitamin A: 7.2%
Vitamin C: 3.3%
Calcium: 10.4%
Iron: 14.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Chef in Training.
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