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Blueberry Buttermilk Waffles | alidaskitchen.com

Blueberry Buttermilk Waffles #SundaySupper

An easy recipe for Blueberry Buttermilk Waffles made with whole wheat flour, buttermilk, brown sugar and bursting with fresh blueberries throughout. 

Blueberry Buttermilk Waffles | alidaskitchen.com

With blueberry season upon us, everything is coming up blueberries! From these Blueberry Crumb Bars to this Blueberry Balsamic Salad, nothing beats the delicious taste of our favorite blueberry recipes made with fresh, juicy, perfectly in-season blueberries. With this Blueberry Buttermilk Waffles recipe, we have a new blueberry recipe to add to our list of favorites!…

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chocolate banana brownies

Chocolate Banana Brownies

 Chocolate Banana Brownies are so rich and fudgy,  you would never guess they are low in fat (and can be made vegan)!
  Chocolate Banana Brownies | alidaskitchen.com
I’ve been on a bit of a brownie kick lately and found myself choosing between three different brownies recipes to share with you today.  These Chocolate Banana Brownies were at the top of the list.  A brownie that is so rich and fudgy, you would never guess it’s low in fat (and can be made vegan)?  Yes please!
  Chocolate Banana Brownies | alidaskitchen.com

The addition of bananas not only puts a tasty twist on these brownies, but it also helps reduce some of the added fat.  There are also no eggs in this recipe.  Changes from the original recipe include using whole wheat pastry flour instead of all-purpose (either one works fine, I just wanted a whole wheat brownie) and using brown sugar instead of granulated, because I love the flavor brown sugar adds to baked goods.  Use your favorite non-dairy milk and non-dairy chocolate chips, and you have a delicious vegan dessert that everybody will love!

Chocolate Banana Brownies
 
Author:
Yields: 13x9-inch pan of brownies (see note for servings)
Ingredients
  • 2 cups whole wheat pastry flour (or all-purpose flour)
  • 2 cups packed brown sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup mashed overripe bananas (2-3, depending on size)
  • ¼ cup milk (use soy or almond for vegan)
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (use dairy-free for vegan)
  • Cooking spray
Instructions
  1. Preheat oven to 350*F. Spray a 13x9-inch baking pan with cooking spray and set aside.
  2. In a large bowl, whisk flour, brown sugar, cocoa, baking powder and salt.
  3. In a medium bowl, stir bananas, milk, oil, and vanilla until well-blended.
  4. Add banana mixture to flour mixture, gently stirring until just combined. Add chocolate chips, folding gently.
  5. Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. (Be careful not to over bake, otherwise the brownie may not be as fudgy). Move pan to a wire rack to cool completely. Cut into squares to serve.
Notes
Note: 24 squares = 150 calores/brownie, 36 squares = 100 calories/brownie. These amounts are approximations based on the ingredients I used.

Source: About.com

Have more overripe bananas?  Here are some other healthy, easy recipes to try:

Pumpkin Banana Muffins

Banana Buttermilk Muffins

Healthy Banana Cookies

 

chocolate-banana-brownies-pin

Buffalo Chicken Quinoa Salad | alidaskitchen.com

Buffalo Chicken Quinoa Salad

Buffalo Chicken Quinoa Salad is a delicious entree salad made with quinoa, broccoli, carrots, tossed with a healthier version of buffalo chicken. Quick and easy, perfect for a weeknight!
Buffalo Chicken Quinoa Salad | alidaskitchen.com
This Buffalo Chicken Quinoa Salad is darn near perfection.  We start with warm, shredded chicken tossed in a lighter buffalo sauce; add sautéed vegetables and combine it with the ever trendy (and tasty!) quinoa.  Sprinkle blue cheese (or cheddar) on top, as desired, and you’re looking at a delicious and healthy Buffalo Chicken Quinoa Salad.

Not only is this salad am-a-zing, but it can be made in under 30 minutes!  The quinoa and chicken cook simultaneously, allowing plenty of time to prepare and sauté the vegetables and whisk together the sauce.  Put it all together and dinner is served!  (Leftovers make great lunches too)

Buffalo Chicken Quinoa Salad | alidaskitchen.com

Buffalo Chicken Quinoa Salad
 
Yields: 3 to 4 servings
Ingredients
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or water)
  • 2 boneless, skinless chicken breasts (about 8 to 10 ounces) OR 2 cups shredded rotisserie chicken
  • 1 cup shredded carrots
  • 1 cup broccoli florets
  • 2 to 3 green onions chopped, whites and greens separated
  • Cooking spray
  • ½ cup hot sauce (I recommend Frank's hot sauce)
  • ¼ cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • Optional toppings: blue cheese crumbles or shredded cheddar cheese
Instructions
  1. Make quinoa: In a medium sauce pan, put rinsed quinoa and vegetable broth and bring to a boil. Cover and reduce heat to a simmer for 15 to 20 minutes. Let sit for 5 minutes and then fluff quinoa with a fork.
  2. Poach chicken: While the quinoa is cooking, place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.
  3. While quinoa and chicken are cooking, sauté the vegetables. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add broccoli, carrots and the whites of green onions, and sauté for 5 minutes, or until desired crisp-tenderness. Set aside.
  4. Make the sauce: Whisk together hot sauce, oil, lemon juice, garlic powder, paprika, onion powder and salt.
  5. Pour ¼ cup sauce over shredded chicken, tossing to coat.
  6. To a large bowl, add quinoa, chicken and vegetables, tossing to combine (You can add remaining sauce with this step OR drizzle as desired over each individual serving).
  7. Sprinkle with remaining chopped green onion and serve.

Buffalo Chicken Quinoa Salad | alidaskitchen.com I drew inspiration from this recipe and my Baked Buffalo Chicken Tenders recipe.

Carrot Cake Pancakes | alidaskitchen.com

Carrot Cake Pancakes

 
 Carrot Cake Pancakes taste like carrot cake or breakfast, only healthier and quick and easy to make!  
After the first time I made these, all my little Adam could talk about for days were Carrot Cake Pancakes.  He wanted them for breakfast, lunch, and dinner.  And I can’t blame him really.  These pancakes taste like having carrot cake for breakfast (or lunch or dinner),…just a whole lot healthier!

These Carrot Cake Pancakes are made using whole wheat flour, buttermilk, and 2 full cups of shredded carrots.  There is a touch of brown sugar to give a little sweetness.  While these pancakes are delicious plain (Adam’s preferred way to eat them), I decided to dress them up a little a cream cheese drizzle.  Either way is excellent.  Pineapple, or whatever your favorite topping, would also be tasty.  Enjoy this little taste of spring!

Carrot Cake Pancakes
 
Yields: 4 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 3 tablespoons brown sugar, packed
  • 2 teaspoons cinnamon
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup low-fat buttermilk
  • 2 eggs, lightly beaten
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 cups carrots, finely shredded (about 3 to 4 carrots)
  • ¼ cup chopped walnuts or raisins (optional)
  • Cooking spray
  • 2 ounces neufachtel cream cheese, room temperature
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 3 tablespoons skim milk (suggested amount; adjust to desired consistency)
Instructions
  1. In a medium bowl, whisk flour, sugar, cinnamon, baking powder, baking soda and salt.
  2. In a large bowl, whisk together buttermilk, eggs, oil, and vanilla until combined.
  3. Add dry ingredients to wet ingredients and gently stir until blended. Fold in carrots (and nuts/raisins, if using). Let batter sit for 10 minutes.
  4. Meanwhile, preheat large nonstick skillet or griddle to medium heat and spray with cooking spray.
  5. Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when tops are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm with Cream Cheese Drizzle (optional).
  6. Cream Cheese Drizzle: beat cream cheese, powdered sugar, vanilla extract and milk until well-blended. Add milk by the tablespoonful, adjusting to desired consistency).

Carrot Cake Pancakes with Cream Cheese Drizzle | alidaskitchen.com #recipes #healthy #carrotcake #breakfast #Easter

This post was sponsored by Frigidaire. When you check out Suzanne Goin’s springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, you’ll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (thatcan each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.

lighter healthy pretzel-crusted mustard chicken breast

Lighter Pretzel-Crusted Chicken

Like most people it seems, I am always on the look out for healthy, easy and delicious ways to cook chicken.  This Lighter Pretzel-Crusted Chicken is all of the above, is figure-friendly, family-friendly, and also easily halved to yield 2 servings.

No oil or butter helps make this a lighter and healthier version of a breaded chicken.  Chicken breast cutlets, or tenders, are dipped in an egg white and honey mustard mixture and then “breaded” with crushed pretzels.  A little cheese helps the pretzels adhere, and some seasoning rounds out the flavors quite nicely.  Served with a side salad or crudites, Lighter Pretzel-Crusted Chicken is as good, and good for you, as it is easy, and comes in around 200 calories.  Enjoy!


Lighter Pretzel-Crusted Chicken
 
This is one of our frequent go-to dinners for when we need something quick, easy and healthy.
Yields: 4 servings
Ingredients
  • 4 4-ounce chicken breast cutlets (about ¼" thickness) or 1 pound chicken breast tenders
  • 2 egg whites
  • 2 tablespoons honey mustard or Dijon mustard
  • 1½ cups pretzels, crushed (yields approx. 1 cup)
  • ¼ cup Parmesan cheese, freshly grated
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • Olive oil cooking spray
Instructions
  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with foil and set aside.
  2. In a shallow bowl, whisk egg whites and honey mustard.
  3. In another shallow bowl, mix pretzels, cheese, onion powder, and garlic powder.
  4. Dip a chicken breast in egg mixture. Then dip the chicken in the pretzel mixture, pressing the coating to help it adhere and making sure both sides get well-coated. Place on prepared baking sheet. Repeat with remaining chicken.
  5. Spray tops of chicken lightly with cooking spray. Bake for 15-18 minutes, until pretzel coating is browned and chicken is thoroughly cooked. Serve immediately.
Notes
Adapted from Eat Better America

lighter sesame chicken

Lighter Sesame Chicken

This Lighter Sesame Chicken recipe is an easy-to-make, healthier version of a take-out favorite. Lean chicken breast is coated with a light sesame and honey sauce, and served over rice and steamed broccoli. 
  Lighter Sesame Chicken | alidaskitchen.com

This Lighter Sesame Chicken dish has been a staple around our house for years and is truly one of our favorite chicken dishes.  It is easy to make, using ingredients you most likely already have at home.  The recipe also halves easily, making a nice dinner for 2….

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no-bake chocolate peanut butter bars with rice krispies

Grandma’s Peanut Butter Bars

In several posts I have talked about my grandma.  I have shared about her love of baking (and her grandchildrens’ love of her baking!)  I have shared one of her recipes.  I have also shared that these Peanut Butter Bars are my favorite of her recipes, which is a bold statement considering all of her ‘Grandma Goodies’ were superb!

Many years before she died, my grandma wrote out several of her recipes and gifted recipe boxes to my brother and to me.  I am so grateful she included the recipe for these bars.  As a child, little did I realize how quick and easy these are to make.   These delicious bars have a simple ingredient list and require no baking.  A reason to love them even more!

If you’re looking for a last minute treat to whip together for the Super Bowl, these couldn’t be any easier.  And your friends will love you!

Grandma’s Peanut Butter Bars
 
Easy, no-bake peanut butter bars made with Rice Krispies and topped with chocolate. This is one of my favorite recipes that my grandma used to make.
Yields: 16 bars
Ingredients
  • 1 cup natural peanut butter, chunky
  • 2 tablespoons butter, melted
  • 1 cup powdered sugar
  • 1½ cups Rice Krispies cereal (or other puffed rice cereal)
  • 6 ounces semi-sweet chocolate chips
Instructions
  1. In a large bowl, beat peanut butter and melted butter until fluffy.
  2. Add powdered sugar, beating until blended.
  3. By hand, stir in cereal.
  4. Put mixture in 8" or 9" square baking pan and use waxed paper to press mixture to fill out pan. Chill in the refrigerator for 30 minutes.
  5. Melt chocolate chips (in microwave or stovetop) and pour over peanut butter mixture. Spread until evenly covered. Refrigerate until chocolate is set, at least 1 hour.

pretzel hershey's kiss and m&ms

Pretzel Kiss Candies

Pretzel Kiss Candies are the ultimate salty sweet treat made using only three ingredients. Colors can be customized for holidays and events, making these a go-to for any party! Make a lot, because they disappear quickly!!
Pretzel Kiss Candies | alidaskitchen.com

Pretzel Kiss Candies are a fun and easy treat for the holidays. These candies have been circulating around the web for some time now, and with good reason. They are easy and SO good! You have the salty-sweet thing going on, plus they are a cute addition to your holiday treat plate.  Use your favorite M&Ms for the topper, choosing whatever goes with your celebration.  The white chocolate Hershey’s Hugs tend to melt faster and smoother than their milk chocolate counterparts, but they are both equally delicious.

Simple to make, Pretzel Kiss Candies are perfect for a last minute get together, or simply because they mood strikes you. Whatever the reason, Pretzel Kiss Candies are a must-make for the holidays!

More easy pretzel treats:

Pretzel Kiss Candies | alidaskitchen.com

Pretzel Kiss Candies
 
Yields: varies
Ingredients
  • Square waffle-shaped pretzels
  • Hershey's Hugs or Kisses
  • M&Ms candy, any variety
Instructions
  1. Preheat oven to 170 degrees. Line a cookie sheet with parchment paper. Set aside.
  2. Set pretzels on lined cookie sheet. Place an unwrapped Hershey's Hug or Kiss on top of pretzel.
  3. Bake oven for 4-6 minutes until softened (note: Hugs will soften quicker than Kisses). Remove from oven and press an M&M candy into the center of each Hug/Kiss.
  4. Allow to cool for 10 minutes and then place in refrigerator to harden for 15 minutes to overnight.

Pretzel Kiss Candies | alidaskitchen.com