Tuesday, June 26, 2012

Healthier Pancakes: Chocolate Chip Banana Pancakes and Blueberry Flax Pancakes

I love the summer.  The absolute best thing about it is the time I get to spend at home with my favorite little sidekick.  The first day I was home, I made her these blueberry pancakes.  Pancakes are always a hit with her, so I make a bunch and freeze them.  My favorite are the banana pancakes - they don't even need syrup.  Happy Summer!
Best dishes and yummy dreams.


Chocolate Chip Banana Pancakes with Wheat Germ
Makes 6-8 Pancakes

1 ripe, mashed banana
2 tsp. wheat germ
2/3 c. skim milk
1 c. Bisquick Heart Smart mix
1 large egg white
1/2 c. dark chocolate chips

Heat a griddle/pan over medium heat.
1.  Mix all ingredients together in a large bowl. 
2.  Pour desired amount on pan/griddle and wait until the pancake bubbles to flip.

Blueberry Flax Pancakes
Makes 6-8 Pancakes

2/3 c. skim milk
1 c. Bisquick Heart Smart
1 large egg white
1 tbsp. ground flax seed
1 tbsp. honey
3/4 c. - 1/2 c. thawed blueberries 

Thanks for reading!  Enjoy! xo

Thursday, June 21, 2012

Improv Cooking Challenge: Skinny Cherry Almond Granola Bars

Cherries and almonds.  The perfect ingredients to make some healthy, homemade granola bars for my little girlie!  I've had homemade granola bars on my list of "to-do's" for quite some time, but I wanted to make sure that they weren't loaded with sugar and butter.  I found a recipe on Prevention RD that Nicole raved about and knew that I had to try it ... with just a few changes for the Improv Challenge.  They held together perfectly, and were really yummy!  You could definitely tell they were "healthy" (not to be confused with the overly-sugary store-bought versions), but despite their "healthy taste" my little girlie loved them too.  Sweet success.
Best dishes and yummy dreams!


Skinny Cherry Almond Granola Bars
Recipe adapted from:  Nicole at Prevention RD
Makes 16 bars

3 1/2 c. old fashioned oats
3/4 c. chopped raw almonds
3 very ripe bananas
2/3 c. unsweetened applesauce
1/2 c. sliced, dried cherries
1/2 c. Craisins
1 tbsp. brown sugar
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. dark chocolate chips
2 tbsp. ground flax seed
1/2 tsp. salt

Preheat the oven to 350 degrees.
1.  Cover a 9 by 13 baking sheet with parchment paper.
2.  Combine the oats and almonds and spread them out on the parchment paper.
3.  Toast the oats and almonds in the oven for ten minutes, or until golden brown.
4.  In a bowl, mash the bananas with a fork and add the applesauce.
5.  In another large bowl, combine the oats and almonds with the remaining ingredients and mix well.
6.  Add the bananas and applesauce to the large bowl until the mixture begins to clump together.  
7.  Spread the mixture back onto the baking sheet with parchment, press down firmly and evenly.  
8.  Bake for 30 minutes.
9.  Cut them into bars, and then leave them to cool before separating the bars. 

Refrigerate for a week, or freeze for up to 3 months.

Enjoy!  Thanks for reading xo

Monday, June 18, 2012

Light and Spicy Shrimp Po'Boy Sandwiches

I love shrimp, but I'd never had the urge to have them on a sandwich ... until I saw the picture in my Cooking Light magazine.  The magazine featured a lighter "Shrimp Po'Boy Sandwich" that I couldn't wait to try.  I have to admit, I've never had a real po'boy, so I can't compare it to an authentic sandwich.
However, we enjoyed having shrimp in a different way.  The coating for the shrimp was really great, crunchy, and refreshing (due to the lemon peel).  I adored the dijon and horseradish in the slaw, but I did miss the sweet elements of a typical slaw.  Next time I'll add a bit of sugar and vinegar (which compromises the "lighter" label - but, the "yummy" has to trump the "light" sometimes).  The greatest idea that came from reading this recipe was hollowing out the baguette.  Genius!  All the crunchy, yummy goodness of the bread, without all of the bread calories! ... And it held the filling perfectly inside.  I'm definitely stealing this calorie-saving tip!
Happy Summer!
Best dishes and yummy dreams!


Lighter Shrimp Po'Boys with Remoulade Slaw
Recipe courtesy of Cooking Light Magazine July 2012

Slaw Ingredients:
3 tbsp. olive oil mayonnaise
1 tbsp. minced shallots
1 tsp. fresh lemon juice
1 tsp. worcestershire
1/2 tsp. dijon mustard
1/2 tsp. horseradish
1/4 tsp. red pepper hot sauce
1/4 tsp. grated lemon rind
1 minced garlic clove
2 1/2 c. cabbage and carrot coleslaw mix

1 tbsp. cornstarch
1/2 tsp. grated lemon rind
1/4 tsp. salt
1/4 tsp. cayenne
1 large egg white
1 pound medium shrimp, peeled deveined
3 tbsp. cornmeal
1/2 c. bread crumbs
1/4 tsp. pepper
olive oil
tomato slices
French baguette slices, hollowed and toasted

1.  Prepare the slaw sauce by mixing together all slaw ingredients from mayonnaise to garlic until thoroughly incorporated. 
2.  Add the cabbage and carrot coleslaw mix to the prepared slaw sauce.  Refrigerate until ready to use.
3.  Marinate the shrimp for 30 minutes in a bowl with the cornstarch, lemon rind, salt, cayenne, and egg white.  
4.  Pour a few tsp. of olive oil into a pan over medium heat.  
5.  In a resealable bag, mix together cornmeal, bread crumbs, and pepper.
6.  Toss the shrimp into the bag with the cornmeal mixture and then pan fry the shrimp in the olive oil (a few minutes per side until browned and cooked through). 
7.  To prepare the sandwiches, place tomato slices inside the bread, then top with slaw a shrimp.  

Enjoy!  Thanks for reading xo

Sunday, June 10, 2012

Baked Chicken and Vegetable Wontons

You could put almost any vegetable inside of these delicious wontons and I would gladly eat it!  This is one of my absolute favorite ways to eat leftover chicken and any veggies that I have in the fridge (or new ones I'd like to try!)  The sauce really "makes" these wontons - it's the same sauce I use for my baked egg rolls.  Some of the ingredients aren't "everyday" ingredients that you'd have on hand, but they are worth keeping in your kitchen.  We use all of the ingredients now...more that you would think.  Enjoy these tasty treats!
Best dishes and yummy dreams!


Baked Chicken and Vegetable Wontons
-A Little Mommy Original 

Canola oil

Wonton filling 
(use anything you prefer)
2 c. shredded chicken
1 1/2 c. chopped broccoli
2-3 c. shredded cabbage
1 c. shredded spinach
1 c. shredded carrots
3 garlic cloves, minced
2 chopped scallions

Sauce for the filling
1/8 c. soy sauce
1/8 c. chicken stock
1/2 tsp. sesame oil
1 tsp. sugar
1 tsp. Sriracha (hot sauce)
2 tbsp. Duck Sauce
2 tsp. Tiger Sauce
1 tbsp. oyster sauce

1.  Heat a wok with 1 tbsp. oil.
2.  Add the veggies and cook until tender (do not add the garlic and scallions yet).
3.  Add the garlic, scallions, and cooked chicken.  Heat through.
4.  Add the sauce to the filling and stir well.
5.  Take the mixture off the the heat and set aside. 
Preheat the oven to 375 degrees. 
6.  Take out the wonton wrappers and use two wrappers for each wonton.  
7.  Lay the first wrapper down and place a tbsp. of the mixture in the middle of the wonton wrapper.
8.  Fold the opposite corners into the middle to make a square shape.

(Dip your finger in a small bowl of water and touch the corners to get the wrappers to stick.)  
9.  Use another wonton wrapper and repeat the process with the first seam face down.

10.  Line the wontons on a baking sheet and spray them with olive oil spray, sprinkle with sea salt, and bake until golden brown.  (15 minutes, broil for 2 minutes)
(I rolled some too because my daughter will eat anything that's rolled like a taquito!)

Thanks for reading, loves! xo

Thursday, June 7, 2012

Fab Friday Finds #12: Just a few Yummies!

I've been slacking on my Friday Finds ... sorry friends!  This is the craziest time of the year for me, but my favorite time - school's (almost) out for summer!
Back to the food ... although I haven't written posts often, I've found some very tempting treats!  Enjoy!
Best dishes and yummy dreams.


Recipe and photo courtesy of:  The Yummy Life
Love this!  Seems so easy, and I love having different options.  Check out the other pictures, too - super cute!

Photo and recipe courtesy of Cookistry via:  Serious Eats
My two favorites - bread and pizza!  Yum!

Recipe and photo courtesy of:  Culinary Couture
These days we literally never eat Taco Bell, but (years ago) it used to be one of my husband's favorites.  I have to admit, I've enjoyed a good crunchwrap... these will be on my menu next week!  

Recipe and photo courtesy of:  My Life as a Mrs.
I adore pretzel crisps.  These seem so easy and I know I would love them..... if only they were part of my summer eating "plan"... ha. 

Recipe and photo courtesy of:  Picky Palate
<See above comment ... it applies to this one too, sigh.>

Thanks for reading, loves. xo

Sunday, June 3, 2012

Honey Mustard Sauce for Sweet Corn

This recipe has been a part of my family for many, many years.  My mom found this recipe when she was looking for alternative choices compatible with a low-sodium diet.  I adore this sauce - it's so simple, tangy, delicious, and refreshingly different...not just the same old salt and butter.
Happy (almost) summer!
Best dishes and yummy dreams,


Honey Mustard Sauce for Sweet Corn
Source: Unknown

Sauce for 4 ears of corn

1 tbsp. "I Can't Believe it's Not Butter Light"
3 tbsp. honey
2 tbsp. spicy Dijon mustard 
1 tbsp. fresh parsley, chopped

1.  Melt the butter spread.
2.  Add the honey and mustard, mix thoroughly.
3.  Add parsley and spread it on the corn. 

Thanks for reading! xo