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peanut butter buttermilk pancakes

Peanut Butter Pancakes

March 15, 2012 ·
peanut butter buttermilk pancakes

As a lover of all things peanut butter and a frequent pancake maker, making Peanut Butter Pancakes was inevitable.  I searched online for some inspiration, but did not quite find what I was looking for.  Most recipes I found did not use natural peanut butter (some even discouraged it).  Natural peanut butter is a must for me, so I decided just to wing it.  The rest of the recipe just fell into place, and the result was just what I had in mind.  These Peanut Butter Pancakes have the perfect amount of peanut butter flavor, with a little sweetness from brown sugar.  Buttermilk contributes to the fluffy texture, and the whole wheat flour adds more nutrition.  They are delicious plain, with a little syrup, or even jelly to make a PB&J pancake!

peanut butter buttermilk pancakes
Peanut Butter Pancakes
 
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Yields: 4-6 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 2-3 tablespoons brown sugar, packed
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (optional)
  • 1¼ cups low fat buttermilk
  • ½ cup chunky natural peanut butter (see note)
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • maple or chocolate syrup (optional, for serving)
  • chopped peanuts (optional, for serving)
Instructions
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt (if using). Set aside.
  2. In a separate bowl, whisk the buttermilk, peanut butter, oil, vanilla and eggs, until well-blended.
  3. Add peanut butter mixture to flour mixture, stirring until just combined. Let sit for 10 minutes.
  4. Preheat large nonstick skillet (or griddle) to medium (about 325 degrees).
  5. Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when top are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm.
Notes
To soften natural peanut butter and make it easier to work with, just microwave it in the jar for about 30 seconds (adjust depending on how much is left in the jar).

 

Filed Under: breakfast, healthy, kid-friendly, Recipes Tagged With: , , , , , , , ,
individual frittatas made in a ramekin

Individual Spinach Frittatas

March 6, 2012 ·
individual frittatas made in a ramekin

We often enjoy frittatas as a healthy, high-protein meal with lots of vegetables and cheese.  While I typically make them in a pie plate and serve in wedges, I thought these individual frittatas would be a cute way to mix things up.  Who knew when cooked in a small, preheated ramekin, the frittata would take on new heights – literally!  I looked through the oven window only to see my cute little frittatas puffing up like a souffle.  All without the beating of egg whites.  How about that!

individual frittatas made in a ramekin

The recipe below is written to serve one, but can very easily be multiplied to serve 2 or 4 or however many you desire.  Parmesan or Gruyere are both delicious in this, as is mixing up the herbs and seasonings.  The original recipe used 8-ounce ramekins but I used 7-ounce ramekins and they worked fine.

Individual Spinach Frittatas
 
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This frittata puffs up like a souffle, which makes for an impressive presentation. While this recipe is written 'for one' it can easily be multiplied to serve more.
Yields: 1 serving
Ingredients
  • 1 egg
  • 2 egg whites
  • 2 tablespoons grated aged cheese, such as Gruyere, divided
  • 1 tablespoon skim milk
  • 1 teaspoon olive oil
  • ½ shallot, minced
  • 1½ cups fresh baby spinach
  • ¼ teaspoon dried oregano (or your favorite herb mix)
  • pinch of crushed red pepper flakes, to taste
  • Salt and pepper to taste
  • Cooking spray
Instructions
  1. Place 7 (or 8)-ounce ramekin on rimmed baking sheet and place in oven. Preheat oven to 450 degrees.
  2. While oven is heating, in a large bowl, whisk egg, egg whites, 1 tablespoon cheese, milk, oregano, crushed red pepper, salt and pepper. Set aside.
  3. Spray a non-stick skillet with cooking spray and heat oil over medium heat. Add shallots and cook until softened (2 to 3 minutes). Add spinach and cook until wilted (about 3 minutes), stirring occasionally.
  4. Add spinach mixture to egg mixture.
  5. Remove baking sheet from oven and coat each dish with cooking spray. Immediately pour egg mixture into dish and top with remaining 1 tablespoon cheese. Bake until frittata is puffed up and golden brown, about 15 minutes. Serve immediately.

Adapted from Everyday Food Light

Filed Under: breakfast, gluten free, healthy, main dishes, Recipes, vegetarian Tagged With: , , , , ,
lighter healthy pretzel-crusted mustard chicken breast

Lighter Pretzel-Crusted Chicken

March 1, 2012 ·
lighter healthy pretzel-crusted mustard chicken breast

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 healthy pretzel-crusted mustard chicken breast


Lighter Pretzel-Crusted Chicken
 
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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

Filed Under: Favorites, healthy, kid-friendly, main dishes, Recipes Tagged With: , , , , , ,

Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce

February 28, 2012 ·

Since blueberries are not quite in season, I decided to put a twist on my Blueberry-Lemon Ricotta Pancakes and make Lemon Poppy Seed Ricotta Pancakes.  I thought they deserved a suitable accompaniment.  As luck would have it, Trader Joe’s had in stock their mega containers of blackberries.  Score!

Since I was planning to top the pancakes with lightly-sweetened berries, I decided to reduce the sugar.   Otherwise I stayed pretty true to the recipe. The sauce is very simple and can be made ahead, which is very nice.

Lemon Poppy Seed Ricotta Pancakes are a nice burst of lemony goodness.  They are higher in protein, made with whole wheat flour, and delicious on their own.  When topped with a lightly-sweetened blackberry sauce, they are extraordinary.

Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce
 
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Yields: 4 servings
Ingredients
  • Sauce:
  • 16 ounces blackberries (fresh or frozen)
  • ¼ cup water
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • Pancakes:
  • 15 ounces low fat ricotta cheese
  • 2 tablespoons granulated sugar
  • 2 large eggs
  • zest of 2 lemons
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ⅔ cup whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon poppy seeds
  • cooking spray
  • confectioners' sugar, for serving (optional)
Instructions
  1. Sauce: In a medium sauce pan, bring blackberries, water and sugar to a simmer, stirring occasionally. Simmer over low heat for 5 minutes.
  2. Pour into a strainer (or colander with smaller holes) to drain excess water. Put drained blackberry mixture into a bowl and stir in lemon juice. Cover and refrigerate until ready to use.
  3. Pancakes: In a medium bowl. whisk together ricotta cheese, sugar, eggs, lemon zest, juice and vanilla extract.
  4. Fold in flour until just combined; add poppy seeds, gently mixing until combined.
  5. Spray large non-stick skillet with cooking spray and heat to medium-low heat. Add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined plate.
  6. Serve hot, with confectioners' sugar or maple syrup, if desired.

Pancakes adapted from my Whole Wheat Blueberry Lemon Pancakes;
Sauce adapted from Eating Well

Filed Under: breakfast, healthy, Recipes Tagged With: , , , , , , ,

Raisin Bran Muffins

February 21, 2012 ·

These Raisin Bran Muffins come from a cookbook called Kids Cooking: A Very Slightly Messy Manual, by Klutz Press.  I received this book as a gift when I was about 10 years old.  The book is obviously geared toward kids with recipes using basic ingredients ~ some with silly names or  interesting concepts (for example Tuna Cones, i.e. tuna in an ice cream cone.  Hmm…)

Anyway, these Raisin Bran Muffins were always a favorite and probably the most made recipe from that book.  They taste just like you would expect – raisin bran in muffin form.  I thought they would be a fun treat to make for Adam, only this time I decided to enhance the recipe with some vanilla, cinnamon and extra raisins.  I had no idea how much he would love them!  Adam is lukewarm about raisins alone, but the raisins in these muffins he loves.  Go figure.

Raisin Bran Muffins
Yields 12 muffins

2 cups raisin bran cereal
3/4 cup all-purpose flour
1/2 cup white whole wheat flour
1/3 cup brown sugar
1/4 cup raisins
1 1/4 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract

  1. Preheat oven to 375 degrees.  Line 12 muffin cups with paper liners.  Set aside.
  2. In a large bowl, stir raisin brain cereal, flours, sugar, raisins, baking soda, cinnamon, and salt.
  3. Mix egg, buttermilk, oil and vanilla until combined.  Add to the dry ingredients and fold gently until combined (do not over mix).
  4. Divide batter evenly among the muffin cups.  Bake for 18-23 minutes, or until a toothpick inserted in the center comes out clean.  Put muffins on a wire rack to cool completely.

Adapted from Kids Cooking: A Very Slightly Messy Manual by Klutz Press

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Lighter Sesame Chicken

February 16, 2012 ·
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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Filed Under: Favorites, gluten free, healthy, main dishes, Recipes Tagged With: , , , , , , ,
healthy whole wheat buttermilk chocolate pancakes

Whole Wheat Chocolate Pancakes

February 14, 2012 ·
healthy whole wheat chocolate pancakes | alidaskitchen.com

Happy Valentine’s Day!  I could not think of a better way to honor this day with you than dishing up a plate of these Whole Wheat Chocolate Pancakes.  Along with a cup of joe and a dish of fresh berries, these pancakes make a wonderful breakfast treat and are not as bad for you as you might think.  A healthy stack comes in around 200 calories, is low in fat, made with 100% whole wheat flour and high in fiber.  I’d say that’s not bad!

healthy whole wheat chocolate pancakes | alidaskitchen.com

These pancakes are nice and light, making them perfect for breakfast, though they can certainly be dressed up for dessert as well. They are not overly sweet, which I like because you can easily adjust the sweetness to your preference with your choice of toppings. We actually enjoyed them plain, but a sprinkle of powdered sugar and some fresh berries is also delicious. Chocolate sauce, whipped cream and chocolate chips would definitely takes these over the top (making them more dessert-like and less healthy, of course).  The options are endless, which is always part of the fun.  Enjoy!

Whole Wheat Chocolate Pancakes
 
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Yields: 4-6 servings
Ingredients
  • 1 cup whole wheat pastry flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons turbinado sugar
  • ½ teaspoon salt (omit if using salted butter)
  • 1 egg, lightly beaten
  • 1 cup plus 2 tablespoons low fat buttermilk
  • 2 tablespoons brewed coffee (I used some from my morning decaf)
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted (I used light butter)
  • Cooking spray
  • Strawberries (optional, for topping)
  • Powdered sugar (optional, for topping)
Instructions
  1. In a large bowl, sift flour, cocoa powder, baking powder, baking soda, sugar and salt. Set aside.
  2. In a medium bowl, whisk together egg, buttermilk, coffee, vanilla and butter.
  3. Add buttermilk mixture to the flour mixture and fold until blended (there may be some lumps). Let sit for 5-10 minutes.
  4. Preheat non-stick skillet over medium and then spray with cooking spray. Pour batter in skillet by the ¼ cupful and cook until bubbles appear (about 3 minutes). Flip and cook on the other side until done (about 2-3 minutes). Repeat with remaining batter. Serve with fresh berries and powdered sugar, as desired.

Adapted from Kiwi, Jan/Feb 2011

Filed Under: breakfast, dessert, healthy, kid-friendly, Recipes, vegetarian Tagged With: , , , , , ,
healthy easy chocolate peanut butter pretzel truffles with flax gluten free

Peanut Butter Pretzel Truffles

February 8, 2012 ·
healthy easy chocolate peanut butter pretzel truffles with flax gluten free

I have never been one to do much for Valentine’s Day, but I am happy to have any reason to cook or bake something special.  Or in the case of these truffles, to mix, roll, and chill something special.  These tasty truffles are not only easy and a healthier option, but are made using a few simple ingredients that you probably already have in your pantry.

We all know that chocolate and peanut butter are wonderful together.  Add pretzels, and you have the ultimate salty-sweet combination.  Toss in a little flaxseed for good measure, and voila!   Delicious little Peanut Butter Pretzel Truffles.  These are the perfect little treat for your sweetie this Valentine’s Day, or for yourself any day simply because you are worth it!

healthy easy chocolate peanut butter pretzel truffles with flax gluten free
Peanut Butter Pretzel Truffles
 
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Yields: 16 truffles
Ingredients
  • ½ cup chunky natural peanut butter
  • ½ cup pretzels, crushed (this yields approx. ¼ cup once crushed)
  • 2 tablespoons flaxseed meal
  • ½ cup chocolate chips, melted
  • sprinkles (optional, for topping)
  • chopped peanuts (optional, for topping)
Instructions
  1. In a medium bowl, mix peanut butter, crushed pretzels and flaxseed until combined. Put in the freezer for 45 minutes to 1 hour (until mixture is solid).
  2. Roll a small rounded teaspoonful of peanut butter mixture in your hands to form a ball. Place ball on small tray (or plate) lined with parchment or waxed paper. Repeat until all mixture is used. Put tray in freezer until firm, at least 1 hour (I often do this overnight).
  3. Working quickly, dip the frozen balls in melted chocolate and place back on parchment-lined tray. (Note: using 2 forks to dip and pass the balls in the chocolate works well). Top with sprinkles or chopped peanuts, if desired. Refrigerate until chocolate is set, at least 30 minutes. Store in an airtight container in refrigerator.
Notes
1) When working with natural peanut butter, I recommend microwaving it in the jar (as long as the jar is glass) for about 30 seconds. All natural, easily stirred peanut butter.
2) When melting chocolate chips in the microwave, always remember less is more. Cook it on low power in 30-second intervals until chips just start to melt. Then stir to finish melting. Work quickly to dip the truffles.

Adapted from Eating Well

Filed Under: dessert, gluten free, healthy, kid-friendly, Recipes Tagged With: , , , , , , , , , , ,

Double Chocolate Chip Muffins

February 6, 2012 ·

In anticipation of Valentine’s Day, I will be featuring a few chocolate recipes this week.   Of course a little breakfast chocolate is the perfect way to start off any week.  These muffins are more than just a little breakfast chocolate though.  They are chocolate on chocolate.  A chocolate muffin studded with chocolate chips topped with chocolate chips.  What could be better?  Well, they come in under 200 calories and are low fat – a true breakfast treat! 

The original recipe uses red wine vinegar and water, which I thought was intriguing.  Red wine vinegar in baked goods?  I had to try it!  I did, and it was good.  BUT…I have since revised the recipe to replace the vinegar/water with buttermilk.  Nothing compares to the flavor and texture that buttermilk gives to baked goods, and in these muffins that is no exception.  I also replaced some of the all-purpose flour with whole wheat in order to bump up the nutrition level a bit.

For a little variety, it is fun to change up the chips with different flavors (peanut butter chips anyone?) but I always find myself coming back to the mini chocolate chips.  Mini chips give the illusion of more chocolate per bite since there are more bits throughout.  A little more for less kind of thing. 

Chocolate-Chocolate Chip Muffins
Yields 12 muffins

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup brown sugar, packed
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 egg, lightly beaten
1/2 cup semi-sweet mini chocolate chips, divided

Directions

  1. Preheat oven to 400 degrees.  Line 12 muffin cups with paper liners (or spray muffin tin with cooking spray).
  2. In a large bowl, mix flours, sugar, cocoa, baking powder, baking soda, and salt. 
  3. In a medium bowl, whisk together the buttermilk, oil, vanilla and egg.  Stir in 1/4 cup chocolate chips.
  4. Add buttermilk mixture to flour mixture, gently folding until just combined.
  5. Divide batter evenly among 12 muffin cups.  Sprinkle tops with remaning 1/4 cup mini chocolate chips.  Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in pan for 5 minutes and then move to a wire rack to cool completely.

Adapted from Cooking Light

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healthy cheesy potato soup with broccoli

Lighter Cheesy Potato Soup with Broccoli

January 31, 2012 ·
healthy cheesy potato soup with broccoli
So I just logged in to do a final proofread of this Cheesy Potato Soup recipe, and my post was gone.  Blank.  Nothing.  It was my best post ever.  It was witty and insightful, delivered a life-changing message – all.  gone.  Seriously folks…my mommy brain cannot recreate the greatness of that post, so I will simply cut to the chase and get to the real reason why you’re here…the soup!
Lighter Cheesy Potato Soup is one of the tastiest soups I’ve ever had and is also very easy to make. Win-win if you ask me!   I decided to add some broccoli for color and to bump up the nutrition level.  I also added more cheese than called for in the original recipe.  For the love of cheese, it’s a ‘cheesy’ soup!  We’re using reduced-fat cheese here, so this only adds 45 calories per serving.  It is worth every bit, trust me.
The result is a light and healthy soup, filled with perfectly tender potatoes, vitamin-packed broccoli and calcium-rich cheese.  Mike noted the consistency was just perfect for a cheese soup – not heavy, drips off the spoon nicely.  I’d say this is a keeper for sure!

healthy cheesy potato soup with broccoli
Lighter Cheesy Potato Soup with Broccoli
 
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Yields: 4 servings
Ingredients
  • 1 tablespoon butter
  • 1 yellow onion, chopped
  • 2½ tablespoons all-purpose flour
  • 3 cups chopped red potato (about 1 pound)
  • 3-4 cups broccoli florets (about 1 stalk)
  • 1¼ cups skim milk (or 1%)
  • ¾ cup vegetable broth (or chicken broth)
  • ½ cup water
  • 1 cup (4 ounces) reduced fat (2%) sharp cheddar cheese, shredded
  • ¼ teaspoon cayenne
  • 2 tablespoons chopped green onions (optional)
Instructions
  1. In a medium sauce pan, melt butter over medium-high heat. Add onion and saute 5 minutes or until onion is tender. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly.
  2. Add potato, broccoli, milk, broth and water to pan; bring to boil. Cover, reduce heat and simmer 10 minutes.
  3. Add cheese, cayenne pepper, cook 2 minutes or until cheese melts, stirring frequently. Remove from heat immediately once cheese has melted. Top each serving with chopped green onions, if desired.
Adapted from Cooking Light, Jan/Feb, 2012
Filed Under: gluten free, healthy, Recipes, soup, vegetarian Tagged With: , , , , , ,