Blueberry Banana Muffins

I got this recipe from the "Master Your Metabolism Cookbook" by Jillian Michaels.  They were really good!  Like really, really good!  This also isn't the best picture of them so I will need to get a better one next time.  I want to buy her book now and try a lot more of her recipes in it.  Enjoy!


Makes 12 muffins
(for me, the 12 muffins were heaping big muffins)

olive oil spray for the tin

3/4 c mashed very ripe bananas (about 2)
3/4 c nonfat plain yogurt (I didn't have nonfat)
1/2 c honey
1/3 c olive oil (I think I used canola oil)
2 tsp vanilla extract
2 1/2 C white whole wheat flour
2 tsp aluminum-free baking powder
1/2 tsp baking soda
1/2 tsp salt
1 generous cup fresh of frozen blueberries
1/2 c chopped walnuts, toasted (optional)


Preheat oven to 425 degrees.  Spray a 12 cup muffin tin with spray or paper liners.

In a large bowl, place the bananas, yogurt, honey, olive oil and vanilla.  Stir together until well mixed.

In a separate bowl, sift together the flour, baking powder, baking soda and salt.  Add the dry ingredients to the banana mixture and stir  until just combined.  Fold in the blueberries and the nuts if using.


Spoon the batter into the prepared muffin tin.  Place the tin in the oven and reduce the heat to 400 degrees.  Bake for *20 minutes or until  tops spring back when lightly touched.  Let cool in the tin for 10 to 15 minutes before transferring to a cooling rack.  Serve warm.

For longer storage, let cool completely and store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

*The original recipe said to bake for 35 to 40 minutes, but after about 23 minutes, mine started to burn! So, maybe its just my oven, but watch the baking time and adjust accordingly.  

Maple Pecan Crusted Salmon

 

 

This recipe is divine.  My kids wouldn't touch it, but my husband said it was "AMAZING."  And that's saying something because he doesn't throw around food compliments.  I served it with brown rice and a spinach salad.  Thank you to the recipe source Mel's Kitchen Café for making my day! 

 

Maple Pecan Crusted Salmon

 

Ingredients

• 2 to 2 1/2 pounds salmon fillets
• 2 tablespoons butter
• 1/3 cup pure maple syrup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground mustard
• 1/2 cup pecans (I will use more pecans next time)
• Salt for sprinkling
• Fresh lemon wedges for serving

Directions

1. In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
2. While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
3. Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours.
4. Preheat the oven to 325 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
5. Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
6. Sprinkle the salmon with a pinch of salt.
7. Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry.
8. Serve immediately with fresh lemon wedges.

Homemade Cream of Chicken Soup

Homemade is way better than the can.  WAAAYYY better.  No preservatives.  Oh, and it tastes amazing in comparison to the stuff in a can. 


I made this recipe and added some shredded rotisserie chicken to give it some protein and deliciousness.  Served it over rice and added fresh ingredients on top to make Hawaiian Haystacks.  Some ingredients to use if making Hawaiian Haystacks: chopped onions, tomatoes, carrots, celery, green onions, olives, pineapple, coconut, cheese, mandarin oranges, Chinese noodles.  The list is endless!  Also, this recipe makes a lot.  I made the entire amount and froze half to use another time.  I also had so much gravy left over from the Hawaiian Haystack meal, that I plan on making chicken enchiladas with the leftovers.   


Cream of Chicken Soup from Scratch (4 cups)  8 tbs butter
*8 tbs flour (I used whole wheat flour)
4 c chicken stock
3 c milk (I used skim)
1/2 c minced onion
juice of half a lemon
salt and pepper to taste
1 C shredded rotisserie chicken (optional, Mel's addition)

*I ended up needing to add an additional 3 TBS of flour for it to thicken up enough, possibly because I used skim milk instead of one with a higher fat content?? 

In a pot melt butter, add onions and let cook until onions are translucent. Add flour, and whisk for a minute, letting the flour cook. While whisking, slowly add the chicken stock, and milk, whisking the entire time so that you don't have any lumps. Cook, stirring constantly over medium low heat until thickened to desired consistency. Add lemon juice and pepper at the end.

Recipe Source To Die For Recipes
Click here for photo source.

Rich Chocolate Brownies A La Mode

Ok, these brownies are rich....almost fudge-like.  they were amazing hot from the oven and served with ice cream.  i personally wouldn't serve them any other way, as the richness factor is off the charts and the only thing that balances that out is more sugar, right? ;)  

INGREDIENTS

• 10 tablespoons (1 1/4 sticks or 5 ounces) butter
• 1 1/4 cups (9 7/8 ounces) sugar
• 3/4 cup plus 2 tablespoons (2 7/8 ounces) unsweetened cocoa powder (natural or Dutch-process)
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 large eggs
• 1/2 cup (2 3/8 ounces) all-purpose flour

DIRECTIONS

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
2. Combine the butter, sugar, cocoa, and salt in a medium microwave-wafe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.
3. Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
4. Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. After the brownies are cooled completely, I like to throw the pan in the refrigerator - cold brownies cut much easier and taste heavenly. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares and serve.

Recipe Source: Mel's Kitchen Cafe

Photo Source: Dreamy Cakes