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Baked Cayenne-Rubbed Chicken with Avocado Salsa

May 4, 2012 ·

Baked Cayenne-Rubbed Chicken with Avocado Salsa is one of those dishes that combines very simple ingredients to make something versatile, classic and delicious.  The spice rub is an easy way to add flavor to the chicken without any added fat or calories, keeping things nice and light.

The avocado salsa topping is also a combination of simple, fresh ingredients.  The creamy avocado cools the spicy chicken, and the red onion complements everything quite nicely.  While delicious as-is, I can also envision adding some black beans or corn to the salsa or served as a simple side.

The chicken can be made ahead and stored in the refrigerator until you are ready to bake, and the recipe halves easily to serve dinner for two.

 

Baked Cayenne-Rubbed Chicken with Avocado Salsa
 
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Yields: 4 servings
Ingredients
  • 1 teaspoon coarse salt, plus additional for salsa
  • ½ teaspoon ground pepper, plus additional for salsa
  • ¼ to ½ teaspoon cayenne pepper, adjust to taste
  • 4 chicken breasts, boneless, skinless (4 to 6 ounces each)
  • 1 tablespoon olive oil
  • 1 medium red onion, diced
  • 4 tablespoons fresh lime juice, divided (approximately from 1 lime)
  • 1 avocado, diced
  • Cooking spray
Instructions
  1. Preheat oven to 400 degrees. Spray a baking dish with cooking spray and set aside.
  2. In a small bowl, mix salt, pepper and cayenne pepper (adjust amounts to taste preference). Rub all over chicken and place in prepared baking dish.
  3. Squeeze 2 tablespoons of lime juice over chicken. Bake uncovered for approxmiately 30 minutes, or chicken is cooked thoroughly.
  4. In the meantime, prepare the salsa. Put red onion and remaining lime juice in a medium bowl and let sit. Just before serving, mix in avocado and season with salt and pepper to taste. Serve salsa over chicken.

Adapted from Everyday Food Light

Filed Under: gluten free, healthy, main dishes, Recipes Tagged With: , , , , , , ,

Peanut Butter M&M Blondies

April 26, 2012 ·
peanut butter M&Ms peanut butter blondies bars

Many months ago, I made peanut butter cup blondies.  They were incredible, but also left me wondering about other candy possibilities.  The options seem limitless.  Since Peanut Butter M&Ms rank in my top 5 favorite candies, if not top 3 (after Nutrageous and Peanut Butter Cups, of course), Peanut Butter M&M Blondies were a logical progression.

peanut butter M&Ms peanut butter blondies bars

Let’s just say the experiment was a success.  I used a generous helping of M&Ms instead of peanut butter cups.  I also used peanut butter chips to boost the peanut buttery goodness.  The result was dangerous.  Lots of tasty M&Ms in every bite, lots of good peanut butter flavor…yet they still come in around 210 calories.  Gotta love it!

Peanut Butter M&M Blondies
 
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Yields: 16 bars
Ingredients
  • 1¼ cups all-purpose flour
  • ½ brown sugar, packed
  • ½ granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup butter, melted and cooled slightly
  • ⅓ cup natural peanut butter (chunky or creamy)
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter M&M candies, divided
  • ¼ cup peanut butter chips
Instructions
  1. Preheat oven to 375 degrees. Spray a 9-inch square baking pan with cooking spray and set aside.
  2. In a large bowl, whisk flour, sugar, baking powder and salt.
  3. In a medium bowl, stir to combine butter, peanut butter, eggs and vanilla.
  4. Add peanut butter mixture to flour mixture, stirring until combined (do not over mix).
  5. Fold in ½ cup peanut butter M&Ms and peanut butter chips.
  6. Pour mixture into baking pan and spread to fill pan. Top with remaining ½ cup peanut butter M&Ms, pressing them into the batter.
  7. Bake for 19 minutes, or until set. Cool completely in pan on wire rack.

 

Filed Under: dessert, kid-friendly, Recipes Tagged With: , , , , , , ,

Banana Cornbread Muffins

April 20, 2012 ·

These  Banana Cornbread Muffins were whipped together as a result of a request from my little Adam.  For weeks, he had been asking me to make cornbread ~ specifically rosemary cornbread.   Since I did not have any fresh rosemary on hand (and let’s be honest…it’s just not the same with dried), I decided to come up with something new.  I spotted an overripe banana, got out a pen and a yellow sticky note and started jotting down what became this recipe.

The result is a muffin with a nice balance of banana and cornbread.  They are light and fluffy, like any good muffin should be (so more muffin-y than cornbread-y).  I made half with a banana slice on top and half without.  They look nicer with a slice, but the banana turns brown after a day or so.  It still tastes good, but just not as pretty.

Banana Cornbread Muffins
Yields 12 muffins

Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 ripe banana, mashed (about 1 cup)
1 1/2 cups low fat buttermilk
1/4 cup canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
thin banana slices (optional, for topping)

Directions

  1. Preheat oven to 350 degrees.  Line muffin pan with 12 paper liners (or spray with cooking spray).  Set aside.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, cinnamon and salt.
  3. In a medium bowl, whisk the banana, buttermilk, oil, eggs, and vanilla until blended.
  4. Add the banana mixture to the cornmeal mixture and fold until combined.
  5. Divide batter evenly among muffin cups.  Place a slice of banana on top of each muffin.  Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Filed Under: bread, breakfast, healthy, Recipes Tagged With: , , , , , , , ,

Mushroom and Leek Pita Pizzas

April 4, 2012 ·

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
 
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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

Filed Under: appetizers, healthy, main dishes, Recipes, vegetarian Tagged With: , , , , , , , , , ,

Chocolate Peanut Butter Oatmeal

March 31, 2012 ·
healthy chocolate peanut butter breakfast oatmeal

Today I am sharing with you my favorite breakfast that I make with peanut butter ~ Chocolate Peanut Butter Oatmeal!  It’s easy, inexpensive and so good for you.  And it can be made in less than 5 minutes!

Chocolate Peanut Butter Oatmeal is a simple balance of natural, wholesome foods.  The complex carbs from the oats, along with the good fats and protein from the peanut butter, are the perfect combination to power you through your day.  I also use a very ripe banana as a natural sweetener – no added sugar needed.

I normally make this by putting everything in one bowl, but it’s also fun to cook the chocolate and peanut butter portions separately and swirl them together in your serving bowl, as pictured.  It all works.   It’s chocolate; it’s peanut butter; it’s breakfast!


Chocolate Peanut Butter Oatmeal
 
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Yields: 1 serving
Ingredients
  • ½ cup quick oats
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon natural peanut butter (chunky or creamy)
  • 1 tablespoon flax seed meal (optional)
  • 1 cup water
  • 1 very ripe banana, mashed
  • chocolate chips and peanuts (for garnish, optional)
Instructions
Directions (one bowl)
  1. Put oats, cocoa, peanut butter, flax seed (if using) and water in microwavable bowl. Microwave on high for 1½ to 2 minutes, or until oats have absorbed the water to desired consistency. Stir in mashed banana and microwave on high for another 20 to 30 seconds. Garnish as desired, and serve.
Directions (for swirl)
  1. Put ¼ cup oats in 2 separate microwavable bowls.
  2. Add cocoa and flax seed (if using) to one bowl.
  3. Add peanut butter to the other bowl.
  4. Pour ½ cup water into each bowl.
  5. Microwave, both bowls, on high for 1 to 1½ minutes, or until water has absorbed to desired consistency.
  6. Stir mashed banana into peanut butter bowl until blended.
  7. Drop dollops of each oat mixture into serving bowl. Use a knife to stir/swirl mixture. Garnish desired and serve.
Notes
Microwave times may vary based on your appliance.

Filed Under: breakfast, gluten free, healthy, Recipes Tagged With: , , , , ,
easy peanut butter butterfinger cheesecake pie

Butterfinger Cheesecake Pie

March 14, 2012 ·
easy peanut butter butterfinger candy cheesecake pie

Today is March 14th, which means it’s National Pi(e) Day!  So in honor of this day, I am sharing with you Butterfinger Cheesecake Pie.  I am not lying when I tell you this is one of the best desserts I have ever had.  Plus, it is super easy to make, making it an ideal make-ahead dessert for a party, potluck, or simply to celebrate Pi!

easy peanut butter butterfinger cheesecake pie

The hands-on time takes less than 15 minutes, and the bulk of that time is in chopping the candy.  The pie is baked to set the cheesecake filling and then chilled for several hours (overnight works great).  I used a premade graham cracker pie crust.  A from-scratch crust is pretty easy to make though.  It all works.

easy peanut butter butterfinger cheesecake pie

The result is a delicious slice of cheesecake filled with chunks of Butterfinger – so good.  I love this recipe because you can easily swap out the Butterfinger for the same amounts of whatever candy or cookie mix-ins strikes you.  You can also mix up the crust, using a chocolate cookie crust, graham cracker, or whatever you like.  The possibilities are endless, though I am quite happy to celebrate this day with a piece of Butterfinger Cheesecake Pie.  Happy Pi Day!

Butterfinger Cheesecake Pie
 
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Yields: 8 servings
Ingredients
  • 9-inch graham cracker pie crust
  • 2 8-ounce packages Neufchâtel cream cheese (the ⅓ less fat variety), room temperature
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2¾ cups Butterfinger candy, chopped - separated (I used an entire 12.5 ounce bag of 'fun size')
  • chocolate syrup (optional)
  • whipped cream (not pictured, optional)
Instructions
  1. Preheat oven to 325 degrees.
  2. Using an electric mixer (or hand mixer) set to medium-high, beat cream cheese, sugar, eggs, and vanilla until well-blended.
  3. Fold in 2 cups candy, mixing until combined.
  4. Pour cream cheese mixture into pie crust (it will be very full!). Bake for 40-45 minutes, or until filling has set. Remove from oven and let cool for about 30 minutes. Sprinkle remaining candy over the top (or save some to use as garnish) and chill in the refrigerator for 8 to 10 hours (or overnight).
  5. Garnish with crushed candy, chocolate syrup and/or whipped cream, as desired, before serving.
Notes
Adapted from Real Simple

 

Filed Under: dessert, Recipes 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: , , , , , ,

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

Filed Under: bread, breakfast, healthy, kid-friendly, 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: , , , , , ,

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

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