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Cinnamon Oatmeal Muffins | alidaskitchen.com

Cinnamon Oatmeal Muffins

An easy recipe for warm, cinnamon, oatmeal, raisin studded Cinnamon Oatmeal Muffins that take only minutes to make. Thank you to DairyPure Milk for sponsoring this post.

Cinnamon Oatmeal Muffins | alidaskitchen.com

Breakfast time just got a whole lot tastier, thanks to this easy recipe for Cinnamon Oatmeal Muffins. The muffins are soft with a slightly chewy bite from the oatmeal. There are wonderful, warm cinnamon flavors and bursting sweet raisins throughout. They are topped with a cinnamon sugar crumble that makes them extra special….

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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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Carrot Cake Waffles | alidaskitchen.com

Carrot Cake Waffles #SundaySupper

An easy recipe for Carrot Cake Waffles studded with fresh carrots, warm cinnamon and raisins throughout and topped with a lighter cream cheese drizzle. Waffles with a carrot cake twist are an instant family favorite!

Carrot Cake Waffles | alidaskitchen.com

Carrot Cake Waffles are everything wonderful about carrot cake made into a delicious (and socially acceptable) breakfast. Don’t get me wrong – I have been known to have cake for breakfast (shh…don’t tell my kids!!) But we have all heard that breakfast is the most important meal of the day, so why not start with something super tasty made a little healthier, like these Carrot Cake Waffles….

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Cinnamon Buttermilk Baked Doughnuts | alidaskitchen.com

Cinnamon Buttermilk Baked Doughnuts

Tracking PixelThis easy recipe for Cinnamon Buttermilk Baked Doughnuts transforms a family favorite cinnamon sugar dusted buttermilk doughnut into a healthier version baked in the oven. Insight for this post was provided by GE CaféSeries.

Cinnamon Buttermilk Baked Doughnuts | alidaskitchen.com

Cinnamon Buttermilk Baked Doughnuts have become a regular feature for our entertaining menus for the holidays or any time. They remind me of a childhood favorite doughnut my grandma used to make, but made easier and without frying. These doughnuts take minutes to prepare and bake in less than 10 minutes. Perfect timing for the kids’ short attention spans (or maybe just their eager tummies!)

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Apple Buttermilk Pancakes | alidaskitchen.com

Apple Buttermilk Pancakes

Apple Buttermilk Pancakes are a traditional, fluffy buttermilk pancake recipe with the addition of fresh apples, applesauce and cinnamon for a delicious breakfast. Thank you to the FoodSaver® Brand for sponsoring this post.

Apple Buttermilk Pancakes | alidaskitchen.com

One of the best things about fall, besides pumpkin everything of course,…is apple season!  We visited the local pumpkin patch over the weekend and were greeted by huge bags of apples. The kids get excited for apples to go with their lunches, and I get excited for apple recipes….

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Blueberry Vanilla Pancakes | alidaskitchen.com

Blueberry Vanilla Pancakes

An easy recipe for Blueberry Vanilla Pancakes made with whole wheat flour, vanilla soymilk and studded with fresh blueberries throughout.

Blueberry Vanilla Pancakes | alidaskitchen.com

I always have Vanilla Silk® Soymilk on hand for my favorite smoothies or oatmeal…my usual breakfast foods.  The vanilla flavor from soymilk makes them taste extra special, and I love that the Silk Soymilk is a good source of protein, low in saturated fat and has no cholesterol.  Because Vanilla Silk Soymilk has been such a delicious swap in my other favorite breakfast foods, I decided to treat my family by using it in place of the usual dairy milk in a new pancake recipes – Blueberry Vanilla Pancakes!…

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Gingerbread Pancakes | alidaskitchen.com

Gingerbread Pancakes

Enjoy a holiday favorite flavor made healthier with these Gingerbread Pancakes!  They are a simple buttermilk pancake recipe with a gingerbread twist.  Thank you to Mahdava Sweeteners for sponsoring this post.

Gingerbread Pancakes | alidaskitchen.com

Gingerbread is one of quintessential flavors of the holidays.  The warmth and spiciness illicit fond memories of gingerbread houses, cut out cookies, cake and more.  With the abundance of treats around this time of year, I like to find healthier ways to enjoy my favorite holiday flavors, such as these Gingerbread Pancakes.    …

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Chocolate Coconut Brownies | alidaskitchen.com

Chocolate Coconut Brownies


Chocolate Coconut Brownies | alidaskitchen.com

‘Tis the season for holiday treats!  Chocolate Coconut Brownies are a wonderfully fudgy brownie with flaked coconut throughout.  This recipe combine two delicious flavors – chocolate and coconut – into an easy to make brownie.  There is a double dose of coconut with sweetened flaked coconut and coconut oil (though you could use regular butter if you do not have coconut oil).  Plus Chocolate Coconut Brownies are always especially cute for the holidays because the coconut reminds me of a tasty dusting of snow over the chocolate brownies. …

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Oatmeal Raisin Muffins | alidaskitchen.com #recipes

Oatmeal Raisin Muffins

Oatmeal Raisin Muffins are a wholesome snack, or breakfast on-the-go, made delicious with raisins, oats, buttermilk and brown sugar.   

Oatmeal Raisin Muffins | alidaskitchen.com #recipes

The other day after school, while Greta was napping, Adam presented me with a cookbook.  A cookbook that was all about muffins. That’s my kind of cookbook!  He proceeded to point out several recipes that we should make…now!  I was inspired by an Oatmeal Breakfast Muffin, but needed to switch up the ingredients to use up what we had on hand (no way am I waking the baby to go to the store!)   After a quick peek in the pantry, I found oatmeal, brown sugar, buttermilk and California Raisins.  Sounds like the makings of a tasty Oatmeal Raisin Muffin!…

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Oreo Cookies and Cream Scones | alidaskitchen.com #recipes #scones

Cookies and Cream Scones

Cookies and Cream Scones are light, buttermilk scones studded with chunks of cream-filled chocolate cookies! 
Oreo Cookies and Cream Scones | alidaskitchen.com #recipes #scones
Pastries, muffins, doughnuts and scones are often enjoyed as a delicious breakfast treat. However sometimes I find there is a grey area as to whether or not those treats actually qualify as breakfast.  They may not quite be dessert either, but perhaps more suitable for an afternoon treat, such as an old-fashioned afternoon tea.  At least that is what I envisioned while putting a modern twist on a traditional scone recipe for these Cookies and Cream Scones!

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Classic Vanilla Muffins | alidaskitchen.com #recipes #muffins #takebackvanilla #cgc

Classic Vanilla Muffins

An easy recipe for Classic Vanilla Muffins with a double dose of vanilla flavor that is classic, simple, delicious vanilla!

Classic Vanilla Muffins | alidaskitchen.com #recipes #muffins #takebackvanilla #cgc

We are always trying to come up with creative muffin recipes, often inspired by the season or a favorite flavor combination.  While it is fun to try unique flavors of muffins, there is something simply delicious about a Classic Vanilla Muffin.  This is an easy recipe for Classic Vanilla Muffins, made with a double dose of vanilla that makes a real vanilla impact!    …

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Spicy Black Bean Breakfast Burger | protein packed quick and easy healthy breakfast made in minutes!

Spicy Black Bean Breakfast Burger

Spicy Black Bean Breakfast Burger | protein packed quick and easy healthy breakfast made in minutes! Get a protein-packed breakfast in minutes with this Spicy Black Bean Breakfast Burger.  Perfect for when you want something quick, healthy and delicious!  

Lately, I have been feeling more tired than usual and end up hungry in the late mornings. With intense morning workouts and spending long days caring for the kids, I am thinking it might be time to change up my breakfast routine and get a little more protein. My usual breakfast consists of oatmeal with cocoa powder, flax seed meal and a banana.

While I occasionally deviate to something with a little more protein,  like Greek yogurt with berries or a smoothie, it always comes back to carb-heavy oatmeal.  It’s quick to make, and I really like a hot breakfast.  Thankfully this Spicy Black Bean Breakfast Burger has become the protein-packed solution to my breakfast woes.

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Lemon Poppy Seed Bundt Cake | alidaskitchen.com #recipes #bundtcakes #factsupfront #spon

Lemon Poppy Seed Bundt Cake

Tracking PixelThis is a sponsored post written by me on behalf of the Facts Up Front program.

Lemon Poppy Seed Bundt Cake is a lemony buttermilk cake made with whole wheat flour and studded with poppy seeds.

Lemon Poppy Seed Bundt Cake | alidaskitchen.com #recipes #bundtcakes #factsupfront #spon

This Lemon Poppy Seed Bundt Cake is made with fresh lemon zest and juice, buttermilk, poppy seeds and whole wheat flour.  It is a delicious coffee cake that is great for a special breakfast, snack or light dessert.  This cake is so lemony, bright and cheery, it reminds me of spring.  Now that we have warmer temperatures and snow melting, spring is finally on its way! One of my favorite things about spring is finally getting outside and being active as a family.  We love to run, go on bike rides or just kick around the soccer ball.  When kicking our healthy habits into high gear, I also find that we start paying more attention to what we eat.  I recently used this Nutrition Calculator to find out my daily caloric needs, as well as fiber, protein and other important nutrients.

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Extra Sweet & Creamy Coffee Pancakes | alidaskitchen.com

Extra Sweet & Creamy Coffee Pancakes

Start your morning off right with whole wheat pancakes infused with coffee and creamer to make Extra Sweet & Creamy Coffee Pancakes!

Extra Sweet & Creamy Coffee Pancakes | alidaskitchen.com #ExtraSweetCreamyCGC  #CleverGirls #spon

What is your favorite breakfast?  Are you a cereal person?  Do you like smoothies?  Pancakes?  My usual breakfast rotates between a few different options, however one guarantee each morning is a hot cup of coffee.  There is nothing better than holding that warm mug in your hands, watching the steam rise, and taking that first sip.  Then it occurred to me – why not combine a breakfast staple (coffee) with a breakfast favorite (pancakes) to create Extra Sweet & Creamy Coffee Pancakes, the ultimate breakfast treat!

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Almond Butter Waffles | alidaskitchen.com

Almond Butter Waffles

ICBINB disclosure ICBINB disclosure Almond Butter Waffles are a light, buttery, buttermilk waffle made with almond butter for a delicious and healthy breakfast! 

Almond Butter Waffles | www.alidaskitchen.com

We recently discovered the wonders of almond butter (or rather, got the OK from the doctor to try it).  As a mom, I am so happy to cross almonds off the list of potential allergens.  As a food blogger, I am so excited – a new ingredient to play with in the kitchen!  My list of recipes to make got long, but at the top of the list was Adam’s favorite – either waffles or pancakes.  I decided to experiment with my Sunbutter Waffle recipe, which is a solid buttermilk waffle recipe that we enjoy often.  However, this time, not only did I swap out the sunbutter for almond butter, but I also decided to use melted I Can’t Believe It’s Not Butter ® Deliciously Simple ™  spread in place of the oil.  

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Sweet Potato Pie without crust and a brown sugar-oat topping | alidaskitchen.com

Crustless Sweet Potato Pie

Tracking Pixel#PAMSmartTips Disclosure #PAMSmartTips Disclosure

Sweet Potato Pie made without crust | alidaskitchen.com #PAMSmartTips #ad

Crustless Sweet Potato Pie is a delicious pie made with sweet potatoes, a brown sugar-oat crumble topping and without a crust.!  Since there is no crust, this dessert is a healthier alternative and super easy to make!

Every Thanksgiving, I look forward to making Crustless Pumpkin Pie.  It’s always delicious, a bit healthier, and never disappoints.   This year I thought it would be fun to mix things up and try a sweet potato version of this favorite pie.  I love sweet potatoes just as much as I love pumpkin, so why not try a Crustless Sweet Potato Pie!…

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Pumpkin Muffin Cookies

Pumpkin Muffin Cookies #kleenexallergy

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Kleenex but all my opinions are my own. #KleenexAllergy #pmedia http://cmp.ly/3/8vNxcO

Pumpkin Muffin Cookies

 Pumpkin Muffin Cookies have been a staple for us this Fall.  They are soft, chewy and healthy pumpkin cookies easily customized with chocolate chips, dried cranberries or your favorite mix-in. 

Pumpkin Muffin Cookies are are soft, chewy pumpkin cookies studded with chocolate chips or whatever mix-in you might enjoy, such as raisins, dried cranberries, nuts, the options are limitless.  These cookies are actually kind of a cross between a cookie and a muffin, which makes them perfect for an on-the-go breakfast or snack, or just any time you need a little pick-me-up.   Like I shared with you over doughnuts last week, lots of pumpkin recipes going on here!

The portability of these healthy pumpkin cookies made them an essential snack for us during our Fall activities.  If you follow me on Instagram, you already know that our favorite activity this Fall was Sever’s Corn Maze!      …

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Pumpkin Baked Doughnuts

Pumpkin Baked Doughnuts

Pumpkin Baked Doughnuts #CMcantwaitCGC

Pumpkin Baked Doughnuts are healthier doughnuts, baked (not fried) made with whole wheat flour and topped with Pumpkin Spice Cream Cheese Icing.

Clearly we all know what I love best about Fall…pumpkin recipes!   We have gone pumpkin crazy over here this year, with pumpkin cake, muffins, pasta, cake again, and now doughnuts.   After finally acquiring a couple doughnut pans, naturally my first go-to recipe is for Pumpkin Baked Doughnuts….

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Lighter Frosted Pumpkin Cake

Frosted Pumpkin Cake

Frosted Pumpkin Cake Frosted Pumpkin Cake is a classic pumpkin sheet cake topped with cream cheese frosting.  Delicious and made on the lighter side!

In case you haven’t noticed by now, I love baking with pumpkin!  While it is always fun to get creative, there is something to be said about the classics.  This Frosted Pumpkin Cake is absolutely a classic.   The moist cake is filled with pumpkin and warm spices of cinnamon and pumpkin pie spice ~ the epitome of Fall pumpkin baking.  Topped with a cream cheese frosting,  Frosted Pumpkin Cake is a favorite classic combination…and it is made on the lighter side!     …

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English Muffin Grilled Cheese

English Muffin Grilled Cheese

English Muffin Grilled Cheese

English Muffin Grilled Cheese sandwich is a fun twist on a traditional childhood favorite…and a clever solution for my picky eater! 

Kids’ tastes in food are one of life’s great mysteries. Take cheese, for example. For the first three years of Adam’s life, cheese was one of his favorite foods.  He had cheese broiled on an English muffin for lunch almost every day.  These days, he has a ‘thing’ about cheese.  He says he doesn’t like cheese, but sometimes he wavers.  He still loves English muffins though.  So I decided to try an experiment….

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Chocolate Banana Whole Wheat Waffles

Chocolate Banana Whole Wheat Waffles

Chocolate Banana Whole Wheat Waffles

Chocolate Banana Whole Wheat Waffles are made with buttermilk, whole wheat flour and sweetened with mashed bananas.  They are a delicious and healthy way to enjoy chocolate for breakfast!

While usually a pancake house, we recently branched out into the world of waffles with Sunbutter Wafffles.  I was excited to find these Chocolate Banana Whole Wheat Waffles because the flavor is similar to my everyday oatmeal – cocoa powder and naturally sweetened with banana.   The chocolate and banana are subtle, yet together with the buttermilk, produce a wonderful breakfast treat.  These waffles are delicious and are a welcome addition to our breakfast rotation!…

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Chocolate Zucchini Brownies from alidaskitchen.com

Chocolate Zucchini Brownies

Healthy Chocolate Zucchini Brownies from alidaskitchen.com

Chocolate Zucchini Brownies are so chocolaty and fudgy, you would never guess they’re filled with zucchini!  Plus they are made with whole wheat flour and can be made vegan.  These are quite possibly, the best brownies ever!

The other night I shredded zucchini to make Chocolate Zucchini Bread again.  It was so chocolaty and good, I just couldn’t resist!  But then I opened my iPad and saw a zucchini brownie recipe that I had been researching.  Brownies are always tasty, plus this recipe looked quick and easy.  Why not try something new?  Considering how delicious chocolate and zucchini are together, I had no doubt Chocolate Zucchini Brownies would be good.  Now, they weren’t just good,……

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Chocolate Zucchini Bread | alidaskitchen.com

Chocolate Zucchini Bread | Bundt Cake

Chocolate Zucchini Bread is a moist, chocolaty bread made with zucchini and a delicious way to use up all of that zucchini taking over your garden! 

Chocolate Zucchini Bread | alidaskitchen.com

I love the entire season of summer produce, from the abundance of berries and herbs, to everything in between. However what I really look forward to is the end of summer produce.  Mainly…zucchini!   All summer long I compile zucchini recipes in anticipation of the great bounty of summer squash….

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Biscoff Buttermilk Pancakes {Alida's Kitchen}

Biscoff Buttermilk Pancakes #BiscoffSpreadsLove

biscoff-buttermilk-pancakes-sqpm

Biscoff Buttermilk Pancakes are light and fluffy, whole wheat, buttermilk pancakes made using Biscoff Spread.  

I am excited to tell you about something that I recently discovered.  It’s made with all natural ingredients, is preservative-free, vegan, and nut free.  It’s Biscoff Spread, and it’s fabulous!  This sweet, creamy, decadent spread is perfect over toast, with apples slices, or simply grab a spoon and dig in!…

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healthy whole wheat banana buttermilk muffins

Banana Buttermilk Muffins

Banana Buttermilk Muffins are healthy muffin recipe that is not only delicious, but takes 10 minutes to prepare. These are sure to become a household favorite!

a healthy banana buttermilk muffin recipe

While I thought it was safe to assume that Pumpkin Banana Muffins are Adam’s favorite muffin, these Banana Buttermilk Muffins  may quickly take the top spot, if they haven’t already.  Within the first week of making the first batch, I had to make another…and another!  It seemed that Adam and Mike (and I too!) were devouring these faster than I could make them.  Fortunately, they are super quick and easy to make!  The hands on time takes about 10 minutes, and for some reason, these just seem easier to make than other muffins….

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Pumpkin Banana Muffins

Pumpkin Banana Muffins

Pumpkin Banana Muffins put a Fall twist on banana bread with the perfect balance of pumpkin and banana. 
Pumpkin Banana Muffins | alidasktichen.com
Pumpkin Banana Muffins are a huge hit in our household. They are made with whole wheat flour, bumping the nutrition value.  The pumpkin and banana make for a moist muffin, so not a lot of oil is needed.  I typically make these as a combination of mini muffins (24) and standard muffins (3) and freeze half of the mini muffins.

So last week was Adam’s first day of preschool. I decided to make Pumpkin Banana Muffins as a special surprise after school. Pumpkin Banana Muffins are his favorite muffin of all time, so I knew they would be a hit.  He loved school and was welcomed home with his favorite treat.  It is safe to say, he had the best day!

Pumpkin Banana Muffins | alidasktichen.com

Pumpkin Banana Muffins
 
Yields: 30 mini-muffins (or 15-18 standard muffins)
Ingredients
  • 2 cups whole wheat pastry flour or all-purpose flour (or 1 cup all-purpose flour/1 cup whole wheat flour)
  • ½ cup brown sugar, packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 bananas, mashed
  • 1 cup pumpkin puree
  • ¼ cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees. Spray muffin tins with baking spray and fill empty cups with water. Set aside.
  2. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice.
  3. In a separate bowl, whisk the bananas, pumpkin, oil, eggs and vanilla, until well-blended.
  4. Add banana mixture to flour mixture, gently folding until combined.
  5. Divide mixture evenly among prepared muffin cups.
  6. Bake for 11 to 13 minutes for mini muffins / 13 to 15 minutes for standard muffins, or until a toothpick inserted in the center comes out clean.

ETA 10/19/12:  I have made these several times since posting and have experimented with different flours, since white whole wheat flour isn’t an ingredient I always have on hand.  All whole wheat pastry flour works really well, and the recipe has been updated below accordingly.

Pumpkin Banana Muffins {alidaskitchen.com}

Source: Pumpkin Banana Bread

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Strawberry Banana Pancakes

We recently picked up several pounds of strawberries from a local farm, and I’m chipping away at my long list of things to make.  At the top of the list was pancakes, but not just any strawberry pancakes… Strawberry Banana Pancakes!  I searched online for inspiration and found nothing, so I decided to just make something up.  I took my standard pancake base recipe, combined it with my Strawberry Vanilla Pancakes and added some banana.  The result is a Strawberry Banana Pancake made with a buttermilk pancake base, a good dose of vanilla, and a generous amount of chopped strawberries and mashed bananas.  Such a delicious combination!

I never thought my little Adam would ever love any pancake more than Cottage Cheese Pancakes.  Well, after making these Strawberry Banana Pancakes, I stand corrected.  He devoured 4 pancakes with impressive speed and has been asking about them ever since.

Strawberry Banana Pancakes
 
Yields: 4 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 1 tablespoon brown sugar, packed
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups low fat buttermilk
  • 2 eggs, lightly beaten
  • 2 tablespoons vanilla extract
  • 2 cups diced strawberries
  • 2 mashed bananas (about 1 cup)
  • 1 tablespoon oil
  • Cooking spray or addtional oil, for pan
Instructions
  1. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk the buttermilk, eggs, vanilla, oil and mashed bananas until well-blended.
  3. Add flour mixture to banana mixture, stirring gently until just moistened (batter may be lumpy) and then fold in strawberries. Let batter sit for about 10 minutes.
  4. Preheat nonstick skillet to medium heat and spray with cooking spray.
  5. Spoon batter onto skillet by the 2 tablespoonfuls to ¼ cupful, depending on desired size. Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until golden.

 

 

IMG_1623-004

Pulled Chicken Sandwiches

Our weather has been all over the place lately. We had a stretch of 80-degree days in March, yet just awe got some snow. It’s all a bit confusing, but we know summer is near.  This has me thinking about summertime eats, which led me to these Pulled Chicken Sandwiches.  These healthy sandwiches taste like a summer barbeque, but can easily be enjoyed all year long.

Inspired from my Chicken Tostada Salad, I decided to poach the chicken breasts and then used 2 forks to shred the chicken. Actually, Mike shredded the chicken while I wiped out the pan and heated up the sauce. At that point, it’s just a matter of minutes until dinner is served.  The original recipe calls for shredded rotisserie chicken, which would be a great time saver (just skip to step 3).  Either way, these Pulled Chicken Sandwiches can be made in less than 30 minutes, making them a great weeknight dinner, or any time!

Pulled Chicken Sandwiches
 
Yields: 4 servings
Ingredients
  • 1 pound chicken breast, boneless, skinless
  • Salt
  • 1 cup ketchup
  • 2 tablespoons dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons Sriracha sauce (or regular hot sauce), adjust to taste
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 4 whole wheat buns, toasted
  • 1 cup broccoli slaw (optional, for topping)
Instructions
  1. Put chicken in a large sauce pan and then add enough water to cover the chicken. Add a couple pinches of salt. Bring liquid to a boil and then reduce to a simmer for about 5 minutes. Then cover, remove from heat and let sit for 12 to 15 minutes, or until chicken is thoroughly cooked.
  2. Put cooked chicken in a separate bowl and, using 2 forks, shred chicken. Wipe out sauce pan to use for sauce.
  3. In sauce pan, whisk the ketchup, mustard, vinegar, sugar, hot sauce, chili powder, garlic powder, onion powder, paprika and cumin until combined. Put over medium heat to bring the sauce to a simmer until slightly thickened (about 3 minutes).
  4. Add chicken to the sauce, tossing to coat and to warm up the chicken (about 1 to 2 minutes).
  5. Divide chicken evenly among buns and top with slaw, as desired. Serve immediately.
Notes
For a lighter alternative, use a low-carb tortilla instead of a bun and call it a taco!

Nutrition Info per serving of chicken/sauce
Calories: 200
Fat: 1.2g
Carbs:  21g
Fiber: 0g
Protein:  26.2g

Amounts for your bun or tortilla will be in addition to the above.  The whole wheat bun I used was 160 calories, which was average-sized.

Adapted from Cooking Light

mushroom and leek pita pizzas

Mushroom and Leek Pita Pizzas

After a long day of work and play, it’s nice to have some healthy quick and easy meals ideas on hand.  These Mushroom and Leek Pita Pizzas fit that bill quite nicely.  Mushrooms and leeks are a delicious combination, and a little garlic and crushed red pepper give this pizza a little pizazz.  The whole wheat pitas serve as a sturdy crust.  Topped with some low fat ricotta and lots of vegetables, these pitas turned pizzas become a healthy dinner in less than 20 minutes.

Mushroom and Leek Pita Pizzas
 
Yields: 2 servings
Ingredients
  • Cooking spray
  • 1 cup leeks, sliced (approximately 1 leek)
  • 2 garlic cloves, sliced
  • 2 cups sliced mushrooms (5 ounces)
  • Coarse salt and fresh ground pepper, to taste
  • 2 whole wheat pitas
  • ¼ cup low fat ricotta cheese
  • 2 tablespoons Parmesan cheese, freshly grated
  • 2 teaspoons olive oil, for drizzling
  • Crushed red pepper flakes, to taste
Instructions
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  2. Spray large nonstick skillet with cooking spray and heat over medium heat.
  3. Add leeks and mushrooms and cook until tender, about 5 minutes. Add garlic and cook until golden, about 1 to 2 minutes (watch carefully to not over cook garlic). Season with salt and pepper.
  4. Place pitas on prepared baking sheet. Spreach each pita with 2 tablespoons ricotta cheese. Drizzle with 1 teaspoon olive oil, and top with vegetable mixture. Sprinkle with Parmesan cheese and red pepper flakes (if using).
  5. Bake until pita is golden and cheeses begin to melt, about 6 to 8 minutes. Serve immediately.

Adapted from Whole Living

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.