White Chicken Chili

January 25, 2015 by Elizabeth Leave a Comment

Tender shreds of chicken, beans, corn, and spices, in a rich, flavorful broth. Load it up with cheddar cheese, sour cream and sliced green onions, and it’s a meal in itself. Healthy, hearty and easy to make, this White Chicken Chili will certainty be a hit for Super Bowl Sunday or any occasion.

I hope you’ve been doing well! We’ve been busy this week with projects, cooking (of course), a trip to Costco, and a check-up for Charlie. He’s tipping the scales at 17.1 pounds! He loves his toes, his brothers, and putting everything and anything in his mouth. He also loves laughing, and being the center of the action. 🙂

The big event for us this weekend was heading to the North American International Auto Show! Cars, lights, glitz and glam. The boys loved getting in all of the fun, new cars. What a great family outing!

Here are a few pictures from the auto show and our adventures this week:

In the freezing cold month of January, there’s nothing better than a hearty meal to warm you up. My inspiration for this recipe came from a sweet friend of mine. A few years ago, after I had surgery, she brought us a wonderful chicken chili for dinner. Is there any better gift than a home cooked meal that you didn’t have to cook, just after surgery? Definitely not! It’s just pure love. I liked it so much, I knew it was something that I wanted to recreate for us one night. With ideas from my friend, and from Betty Crocker, I present to you, my take on this new family favorite, White Chicken Chili.

This White Chicken Chili is the perfect mix between soup and chili. A delicious, and soupy broth, combined with all the flavors of a rich chili taste. When you’re craving that “lighter” chili fair, this is certainly the recipe for you. It’s easy to make, incredibly satisfying, and oh so tasty!

Guess what else? It’s even freezer friendly! I mean, let’s face it, there are just some days when you don’t feel like cooking. So while you’re making it, go ahead and double, or even triple your batch, and add it to your stash of freezer meals. That way, you’ll always have a great tasting, good for you meal, ready to go whenever you need one. Just pull it out of the freezer the night before, and pop it in the fridge. When dinner time rolls around, dump it in a pan and heat until hot. Grab the toppings, and sit down to enjoy your homemade feast, that you barely had to lift a finger for.

We love to serve this topped with all the fixings! Sour cream, lots of cheddar cheese, and scallions. Sometimes we’ll even add fresh cilantro and a squeeze of lime. Covered, smothered, scattered, or plain, however you decide to serve this up, it is sure to be a winner. Whip up a batch of your favorite corn bread on the side, and you’ll have yourself the perfect Super Bowl meal!

White Chicken Chili

Ingredients

1 tablespoon vegetable oil
1 large onion, diced (2 cups)
1/2 teaspoon salt
3 cloves garlic, minced
1 can (15 to 16 oz) great northern beans, rinsed and drained
1 can (15 to 16 oz) butter beans, rinsed and drained
1 1/2 cups frozen yellow sweet corn
4 cups low-sodium chicken broth
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 pound chicken breasts (about 2 large), cooked and shredded (about 4 cups)
Salt and pepper

Instructions

In a large dutch oven over medium heat, add oil and heat until shimmering. Add onions and salt, and cook for about 5-7 minutes until tender, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds. Add the beans, corn, broth, cumin, oregano, and cayenne pepper. Stir together and over medium-high heat, bring to a boil, stirring occasionally. Reduce heat to low, and simmer uncovered for about 20 minutes. Stir in chicken, and simmer for 5 more minutes or until hot. Season with salt and pepper to taste, and serve with sour cream, cheddar cheese, sliced green onions, and a garnish of fresh chopped cilantro and a slice of lime if desired.

Notes

To cook the chicken: pat chicken breasts dry with paper towels, then lightly season both sides with salt and pepper. Add one tablespoon oil to a grill pan or large skillet, and cook chicken over medium heat, turning occasionally, until cooked through. Move chicken to a clean plate, and when cool enough to handle, shred (pull apart) into thin pieces.

https://elizabethshome.com/white-chicken-chili/

Feel free to stop by my old blog and check out the first version of this White Chicken Chili.

Quick and Easy Waffles

January 18, 2015 by Elizabeth Leave a Comment

Perfectly golden and crisp on the outside, with a light and fluffy interior. Top with a pat of butter and warm maple syrup, and dig into these mouthwatering breakfast treats. Quick and Easy Waffles are great to throw together for a speedy and decadent weekend breakfast, and are sure to be a crowd pleaser.

Happy Sunday! I hope you’ve been staying warm this week! It was so cold in the beginning of the week, that the boys and I decided to just hang around the house. Sometimes those are the best days. 🙂 We had fun playing, doing projects together, and of course, creating many new things in the kitchen. Thankfully, the temperature warmed up a bit this weekend, and we were able to bundle up and head outside. The boys loved playing in the snow! We even built a tiny snowman and had some sled races. It was great to have Grandpa join us in our snowy backyard fun! Here are a few pictures from this week:

With all of the wintery weather outside, I love heating up our house with a nice warm breakfast. These Quick and Easy Waffles are the perfect morning treat. They only require a few basic ingredients, that I’m guessing you already have in your kitchen. These waffles are great to make with your kids, or can easily be whipped up before the little ones, or your husband, even get out of bed. There is just something so wonderful about coming down to the aromas of rich, buttery, freshly baked waffles.

Another thing I love about enjoying these waffles on the weekend, is that they are FANTASTIC when reheated. Plus, they also freeze well, too! Just pop a few in the toaster, slather on the butter and syrup, and you can dig into that weekend goodness all week long.

For a little variation, try topping these waffles with fresh fruit, such as strawberries, blueberries or bananas. If you’re craving something a bit more decadent, add chocolate chips and whipped cream. However you dress them up, one thing is for sure, these Quick and Easy Waffles will be a family favorite in no time!

Quick and Easy Waffles

Yield: 14 waffles

Slightly crisp and fluffy waffles that come together in a flash.

Ingredients

3 1/2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
3/4 teaspoon salt
4 large eggs
3 cups milk
1 tablespoon vanilla extract
3/4 cup unsalted butter (1 1/2 sticks), melted and cooled slightly

Instructions

In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
In a medium bowl, slightly beat eggs, then whisk in the milk and vanilla.
Make a well in the center of the flour mixture, add the wet ingredients, and gently whisk together. Don't over mix. Then carefully fold in the butter with a rubber spatula until just combined, batter should be slightly lumpy.
Using a preheated waffle iron that is lightly greased with cooking spray, pour batter onto iron, spread slightly if needed, and gently close lid. (Use about 1/4 cup batter for an iron that makes smaller waffles, or about 1 cup batter for an iron that makes larger waffles). Bake according to waffle maker directions. When waffles are done, carefully remove from griddle with a fork. Repeat with remaining batter and serve warm with syrup.

Notes

To keep waffles warm while cooking, place waffles on a wire rack on a baking sheet in a 200 degree oven until ready to serve.

https://elizabethshome.com/quick-and-easy-waffles/

If you’re looking for another family favorite breakfast recipe, you’ll love these Classic Pancakes! For a gluten free option, these No Butter, No Flour Oatmeal Pancakes with Warm Apple Compote and Oat Flour Blueberry Pancakes are also favorites. 🙂

Healthy and Easy Chicken Noodle Soup

January 11, 2015 by Elizabeth Leave a Comment

Tender bites of chicken, with chunks of carrots, celery, and onions, surrounded by fluffy egg noodles, swimming in a rich and flavorful broth. Healthy and Easy Chicken Noodle Soup is hearty, filling and nutritious. It’s the perfect thing to fill your tummy, and warm you up on a freezing cold night.

A belated Happy New Year to you!!! What a crazy year 2014 was! I’m just glad that last year is behind us, and I’m looking forward to everything that 2015 has in store. I hope you’ve had an excellent start to the new year so far!

The last two weeks have sure been busy around here. Besides the normal day-to-day routine of work, errands, laundry, cooking, fun, etc., we’ve also had a few other adventures. We had a very fun (and quiet) New Year’s Eve celebration at home. William loved going to a friend’s bowling birthday party last Sunday. He’s starting to become quite the bowler, and is especially good at Wii bowling. (Today he bowled over 200!) Andrew and I had a wonderful and super relaxing date night out on Friday night. We went to Crispelli’s, and enjoyed amazing brick oven pizza. Sometimes I forget how nice it is to have a night just to focus on each other.

This week was also the one year anniversary of my first post on Elizabeth’s Home! It seems like yesterday that Andrew and I were hard at work trying to get Elizabeth’s Home up and running. I can’t believe we’ve been posting for a whole year! We celebrated last night by popping a special bottle of Santa Margarita wine.

We first tasted this wine when we were in Santa Margarita, Italy on our honeymoon. Ever since then this wine has become a very special and sentimental favorite for us. Here are two pictures of Santa Margarita from our honeymoon.

I’m so thankful for Andrew and all that he does for this blog! I am also thankful for you, my wonderful and loyal followers! I am honored that you keep coming back to read about our lives, and to share in the enjoyment of our favorite recipes. I’m so excited to share many more memories and fun recipes with you in 2015!

Here are a few pictures from the last two weeks:

After all of the delicious and filling holiday goodies, here’s a great recipe to help lighten up your new year’s resolutions. There is just something so wonderful about a nice warm bowl of soup. This soup is EASY to make and comes together pretty fast. I love the depth of the flavors, with the juicy chicken and tender veggies. It is just sooo yummy! Another plus is that it even freezes well, too! This was one of my many recipes that I made a triple batch of right before Charlie was born. It’s always nice to have a stash of homemade chicken soup on hand whenever you might need it!

Sometimes I use organic chicken broth or stock with this soup, but lately my favorite thing has been Better Than Bouillon Organic Chicken Base-Reduced Sodium. It’s super easy to keep around, and it basically lasts forever in the fridge. It’s especially great if your recipe only calls for a cup or two of chicken broth, but I’ve also been using it with this soup and we’ve been loving it!

As the temperature continues to drop, and you’re searching for that good-for-you comfort meal, this Healthy and Easy Chicken Noodle Soup is just what you need! This soup makes the perfect meal for many occasions. Comforting on a chilly night, nourishing during sickness, or just delicious anytime. I love to serve it with a green salad and crusty french bread or crackers.

Healthy and Easy Chicken Noodle Soup

Ingredients

1 tablespoon vegetable oil
1 large onion, diced
2 cloves garlic, minced
5 carrots, peeled and cut into 1/2 inch pieces
4 ribs celery, thinly sliced
1/2 teaspoon salt
3 quarts all-natural chicken broth or stock (reduced-sodium)
1/2 teaspoon dried thyme
4 teaspoons dried parsley (or 1/4 cup fresh minced parsley added after cooking)
1 bay leaf
3 boneless, skinless chicken breasts, cooked and shredded or cubed (1 1/2 pounds)
2 cups wide egg noodles
Salt and pepper

Instructions

Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, garlic, carrots, celery and salt. Stir together and cook for about 3 to 4 minutes. Then cover and cook until veggies are slightly softened, about 10 minutes, stirring occasionally. Stir in the broth, thyme, dried parsley (if using), and bay leaf. Bring to a simmer, uncovered, and cook until the vegetables are tender, about 15 minutes. Add the chicken and stir in the noodles, and continue cooking over medium-high heat until pasta is cooked, about 8 to 10 minutes. Season soup with salt and pepper to taste, and add fresh parsley if using.

Notes

To cook the chicken: Place raw chicken breasts in a medium sauce pan and add water to just cover. Add 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder to the water. Simmer over medium-low heat for about 20 minutes or until chicken is just cooked through. Carefully remove chicken from pan and set aside on a plate to cool. When cool enough to handle, shred or cube chicken.

To freeze: Cook soup as instructed and omit noodles. After freezing, reheat soup and add dry noodles when simmering, and cook until noodles are tender, about 8 to 10 minutes.

https://elizabethshome.com/healthy-and-easy-chicken-noodle-soup/

Feel free to check out my first version of this Quick Chicken Noodle Soup on my old blog. 🙂

Creamy Cauliflower Soup

December 1, 2014 by Elizabeth Leave a Comment

Rich, velvety, and packed with flavor. Fresh cauliflower, onions, garlic and spices, pureed together and simmered to perfection. Creamy Cauliflower Soup is rich, healthy, and loaded with nutrients.

I hope you had a spectacular Thanksgiving! It has been a whirlwind of a weekend around here. Birthdays, Thanksgiving, and even a parade, oh my! 🙂 We cooked and relaxed on Thanksgiving morning, and then headed over to my in-laws for an early family dinner that evening. Friday morning we bundled up and headed to the Santa Claus Parade with my parents. The boys loved seeing the fire trucks and police cars. After a full hour of watching the parade, Santa finally made his appearance. We were all FROZEN, but the boys were so excited to see him, that it made it all worth it. (Note to self for next year, if it’s that cold again, go late! ;))

Another highlight of our weekend was William’s 5th birthday party. His actual birthday is on Tuesday, but we’re celebrating a bit early this year. I can’t believe that my first baby is (almost) FIVE! Where did the time go? William and his buddies had such a blast today! Dinosaurs, ornament making, cupcakes and friends, what could be better? William loved his party and we are all so thankful for wonderful friends and family. James was fascinated with the older kids and joined right in on the action, and Charlie was content just hanging out. What a perfect afternoon!

Here are a few pictures from our weekend, and William’s birthday party.

Who knew that rich and healthy could be found in the same bowl?! If you’re feeling like the Thanksgiving weekend has set you back a bit, replenish your system with a giant bowl of this nutritious Creamy Cauliflower Soup!

I created this soup right before having Charlie, as one of our many freezer meals to enjoy after his arrival. I remember looking at Andrew one night in the kitchen, probably around 9:00, and asking him if we had enough food for after the new baby. (Let’s be honest, with BOTH of our freezers packed with over 60 meals that I had already made, of course we had enough food ;)). However, as I looked at him, and remembered the two huge heads of cauliflower that were sitting in the fridge, I somehow talked us both into the idea that we could always use a few more meals.

It might have been late, but that didn’t stop me from whipping up a new kitchen creation. There was just something about cauliflower soup that sounded so yummy. Cauliflower, onions, garlic, broth, wine, and spices, how could you go wrong? Once I got the flavors just where I wanted them, I went to work on the texture. At first, I didn’t want to mess around with having to wash out our blender (I guess I was just being lazy), so I tried to mush up some of the veggies with a potato masher. After a few minutes of hardcore smashing, I just wasn’t loving the consistency that I was getting. Soooo…. ladle soup into blender, turn on for 20 seconds, and voila! Creamy, velvety goodness! I decided to reserve a bit of the cauliflower mixture, because as much as I wanted a pureed soup, it still needed to have some texture. This Creamy Cauliflower Soup comes together in no time, and is the perfect light addition to any meal. Serve it as a vegetarian entree with extra cheese and a side salad, or enjoy it before your meal as the perfect appetizer. This soup is tasty, filling, and super good for you! If you’re craving something a little more on the hearty side, you can always add a touch of cream. Otherwise, enjoy it without, for a little “post-Thanksgiving rejuvenation”. I love it both ways! However you cook it up, you will love diving into a huge bowl of this Creamy Cauliflower Soup goodness.

Creamy Cauliflower Soup

Ingredients

1 tablespoon extra-virgin olive oil
2 large onions, diced
6 cloves garlic, minced
2 large heads cauliflower, chopped
2 quarts low-sodium chicken broth
1/4 cup dry white wine
1 teaspoon dried parsley
Salt and pepper
1/2 cup heavy cream (optional)

Instructions

In a large stock pot, heat oil over medium heat until hot. Add onion and 1 teaspoon salt, and stir. Cook for about 7-8 minutes until onions are tenders, stirring occasionally. Stir in garlic and cook for about 30 seconds until fragrant.
Add cauliflower, broth, wine and parsley, and stir. Then cover and cook for about 8-10 minutes, stirring occasionally, until cauliflower is soft.
Reserve 2 cups of the cooked cauliflower mixture in a small bowl and set aside. Carefully ladle remaining cauliflower mixture into a blender or Vitamix, and puree until smooth. (Working in two batches if needed). Return soup to stock pot, add reserved 2 cups cauliflower mixture to the soup, and 1/2 cup cream (if using), and stir. Heat soup over medium heat until hot. Do not boil. Season with salt and pepper to taste.
Spoon into bowls and serve with parmesan cheese on top.

Notes

This soup is delicious with or without the cream. For a richer soup, add the heavy cream, and for a lighter soup, omit. If freezing this soup, make sure to add the cream after it has been frozen, when reheating.

https://elizabethshome.com/creamy-cauliflower-soup/

If you’re looking for another healthy creamy soup recipe, be sure to try my Cream of Mushroom Soup or my Low-Fat Cream of Broccoli Soup.

Cream of Mushroom Soup

October 6, 2014 by Elizabeth 1 Comment

Fresh mushrooms, tender shallots, garlic, spices, and a splash of cream, pureed together to create a warm bowl of velvety goodness. This Cream of Mushroom Soup is the perfect meal for a brisk fall day.

Happy Sunday! It sure has started to feel a lot like fall around here. Some of our big events this week included story time at the library, lunch at the zoo, Andrew heading off on another business trip, errands, and lots of family fun this weekend.

Oh, and I guess I should mention the biggest highlight of our week: Tuesday (September 30th) was our 8th anniversary! Wow! I can’t even believe it has been EIGHT years already! We have certainly had our share of adventures throughout the last eight years. Three kids, six jobs, five moves, two states, three trips to Europe, and tons of laughs and other fun in between. I couldn’t be more thankful and appreciate of my incredible husband, Andrew! What an amazing blessing it is to share my life with him! Eight years ago we got married at St. John’s Episcopal Church in Detroit, Michigan, had our reception at Atlas Global Bistro, and then the next night headed to Paris and Italy for our three week honeymoon. Here are a few of our pictures 🙂

As the weather gets colder, snuggle up with the ones you love, and dig into a warm bowl of Cream of Mushroom Soup. This is such a fantastic fall (or anytime) recipe. Comforting, filling, and loaded with tons of healthy, good for you mushrooms. I was just reading something the other day saying HOW great mushrooms are for us! An even better reason to LOVE this soup, right?!

My inspiration for this recipe came from America’s Test Kitchen‘s lighter version of Cream of Mushroom Soup. I tested and tweaked it enough times that I finally had to create my own recipe. I just love the complexity of the flavors that this soup has, yet how simple it seems. I love serving this soup for dinner, with hot, fresh bread and butter, and a side salad with protein. I just started adding fresh parmesan cheese and chives on top, and it is fantastic! I definitely recommend the parmesan 🙂 You could also serve this soup for a lovely fall luncheon, or just pour it in a mug, top with cheese, and dive in.

Another plus with this soup, is that it freezes well, too! This is one of the recipes that I made a huge batch of right before we had Charlie. It’s such a treat to have homemade creamy mushroom soup right after having a baby (or anytime during the fall or winter), without having to fuss in the kitchen. If you’re looking for a great recipe that’s super freezer friendly, this is it.

When you’re thinking about your menu for the week, don’t forget to add this Cream of Mushroom Soup to the top of your list!

Cream of Mushroom Soup

Ingredients

7 large shallots, minced (about 2 1/2 cups)
2 teaspoons vegetable oil
1 teaspoon salt
6 cloves garlic, minced
1/2 teaspoon freshly grated nutmeg
2 1/4 pounds (36 ounces) white mushrooms, wiped clean and sliced 3/4 inch thick
3 cups low-sodium chicken broth
4 cups (1 quart) hot water
1/2 ounce dried porcini mushrooms
1 cup half-and-half
3 tablespoons dry sherry
2 teaspoons fresh lemon juice
Salt and fresh ground pepper
Fresh parmesan cheese and chives for serving

To Double:

14 large shallots, minced (about 5 cups)
4 teaspoons vegetable oil
2 teaspoons salt
12 cloves garlic, minced
1 teaspoon freshly grated nutmeg
4 1/2 pounds (72 ounces) white mushrooms, wiped clean and sliced 3/4 inch thick
6 cups low-sodium chicken broth
8 cups (2 quarts) hot water
1 ounce dried porcini mushrooms
2 cups half-and-half
1/4 cup plus 2 tablespoons dry sherry
4 teaspoons fresh lemon juice
Salt and fresh ground pepper
Fresh parmesan cheese and chives for serving

Instructions

In a large stockpot over medium-low heat, add the oil, shallots and salt. Stir together, then cover and cook for about 8-10 minutes or until softened, stirring frequently. Then stir in the garlic and nutmeg and cook for about 30 seconds, until fragrant.
Then add the white mushrooms and stir. Turn the heat to medium and cook for about 7 more minutes, until the mushrooms are soft and start to release their juices, stirring occasionally. Then turn the heat to medium-low, and cook for about 20 more minutes, stirring occasionally, until the mushrooms have released all of their liquid.
Add the broth, water, and porcini mushrooms, and stir. Over medium-high heat, bring mixture to a boil, then cover, reduce heat to medium-low, and simmer for about 20 minutes until mushrooms are tender. Remove soup from heat.
Working in two batches, carefully add half of the soup mixture to a blender or food processor, and puree until smooth. Then pour pureed soup into a clean sauce pan, and stir in half-and-half, and cook for about 3 minutes over low heat, until hot. (Do not boil) Remove from heat, and add the sherry and lemon juice and stir. Season with salt and pepper to taste. Serve with fresh grated parmesan cheese and a garnish of chives on top.

Notes

Heavy cream, or even whole milk can be substituted for the half-and-half, depending on the creaminess desired.

To freeze soup: make as directed, omitting half-and-half. Cool soup in refrigerator, then freeze in an airtight container. When ready to use, place soup in refrigerator the night before to thaw, then cook over low heat until warm. Stir in half-and-half and cook for about 3 minutes until hot. (Do not boil).

https://elizabethshome.com/cream-of-mushroom-soup/

Healthy Mini Banana Cream Pies

September 8, 2014 by Elizabeth Leave a Comment

Creamy, custardy, vanilla filling, sandwiched between a layer of fresh bananas, nestled on top of a lightly sweetened crust. Healthy Mini Banana Cream Pies are the perfect combination of fruit, protein, and a satisfying dessert. These little delights will leave you licking your fingers and fighting for seconds.

It was another busy week and a great weekend around here! Yesterday was a mellow day filled with family, fun, and even homemade sushi for a little date night in. Today, we went with our friends to the Selfridge Air Show, featuring the Blue Angels! The boys loved seeing all of their tricks in the sky. Check out a few of our favorite pictures 🙂

Speaking of favorites, if you ask Andrew his idea of the perfect dessert, he won’t hesitate to say, “banana cream pie”. When I first discovered this, I was shocked! When I think of dessert, I tend to think of MY favorite dessert, chocolate cake and ice cream. (I guess that’s two, but then again, how could you have chocolate cake without a massive scoop of vanilla ice cream? ;)) Ok, back to Andrew’s dessert. Let’s talk banana cream pie.

2014-09-02 Banana Cream Pie-611

It took me awhile to get over the fact that anyone would want to have bananas with their dessert. Over the years with Andrew, I have sampled a variety of banana cream pies from different restaurants and bakeries. A few years ago, I decided to take my own crack at it, and I made Andrew a banana cream pie for his birthday. I used a recipe from America’s Test Kitchen that was fairly involved, but well worth the effort. I couldn’t believe how much I liked it! All of the other banana cream pies that I had ever tasted didn’t even compare to this one. I loved the purity of the creamy, vanilla custard, with just a subtle layer of bananas. As much of a die hard chocolate lover that I am, I will confess that the whole banana cream pie idea has really grown on me. I’m still a chocolate lover at heart, but over time, I’ve started to develop my own special appreciation for this dessert.

There’s just one problem, though. When I hear the word “banana”, of course my mind first thinks, “fruit, healthy, good”, or something like that. But let’s be honest, that usually isn’t the case with your typical banana cream pie. Such a bummer! Especially, since I have such a new found appreciation for them. Well, let me introduce you to these Healthy Mini Banana Cream Pies! These little guys pack a big punch both nutritionally AND on the taste front.

I used the recipe from America’s Test Kitchen as my inspiration, and from there, created a whole new, and even better banana cream pie. It’s easier, it’s creamier, it’s healthier! Everything we love about banana cream pie, rolled into a cute, mini, delectable little square. (Incase you’re wondering which pan I used for these, it’s the Wilton Brownie Bar Pan. I just got it and have been having a lot of fun with it lately!)

This is one banana cream recipe that will live up to it’s name and add some fruit (and protein) to your day, without weighing you down! These Healthy Mini Banana Cream Pies are satisfying enough for a birthday celebration, yet healthy enough for breakfast!!! 2014-09-02 Banana Cream Pie-633

Healthy Mini Banana Cream Pies

Yield: 12 square pies

Ingredients

Crust:

10 dates
1/4 cup warm water
1 cup oat flour
1 cup almond meal
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup plus 1 tablespoon milk

Filling:

8 dates
1 cup milk
4 egg whites (1/2 cup whites)
1 cup milk
1/2 cup (2 percent) evaporated milk
1/4 cup cornstarch
2 tablespoons agave
1/2 teaspoon salt
1 teaspoon vanilla extract
2 bananas (not too ripe, just yellow, but still firm), sliced about 1/4" thick
Almond meal or Cookie Dough Crumble to garnish

Cookie Dough Crumble:

3/4 cup oat flour
3/4 cup almond flour
1/2 teaspoon salt
2 tablespoons natural peanut butter
2 tablespoons almond butter
1/4 cup skim milk
2 tablespoons honey
2 tablespoons agave
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees.

To make the crust:

Combine dates and 1/4 cup water in a blender or food processor and blend until mostly smooth. Then add oat flour, almond meal, vanilla, salt, and milk (add an additional tablespoon of milk if necessary), and blend until completely smooth, scraping down the sides as needed. Scrape crust batter into a small bowl, and scoop 2 tablespoons into each tin of a mini square brownie bar pan, coated generously with non-stick cooking spray. Once batter is evenly distributed, spray the top of each crust with cooking spray and using two fingers, gently press down, and spread batter into an even layer to cover the bottom of each tin. Wipe off excess spray from top of pan with a paper towel.(Use 1 tablespoon crust for a mini cake pan or a regular sized muffin tin.)
Bake crusts for 14-15 minutes (10 minutes for 1 tablespoon), until crust is set, and edges just begin to turn golden brown. Remove from oven, and place on stove top or wire rack to cool.

To make the filling:

Add dates and 1 cup milk to blender or food processor, and blend until completely smooth. Scraping down the sides as needed. Pour mixture into a large sauce pan, and add egg whites, remaining 1 cup milk, evaporated milk, cornstarch, agave, and salt to the sauce pan, and whisk together. Heat mixture over medium heat, stirring almost constantly until mixture comes to a boil, making sure to reach the edges of the pan- you don't want scrambled eggs. Allow mixture to continue boiling for 1 minute while stirring constantly- mixture will become very thick. Remove pan from heat and whisk in vanilla. Pour filling mixture into a heat-safe bowl, and lay a piece of plastic wrap directly on top of the pudding. Allow filling to cool slightly, until still warm but not hot, for about 30 minutes.
When filling has cooled, scoop a small layer over each crust, and use the back of a small spoon to spread evenly, then top with 3 to 4 banana slices layered over the filling. Then top the banana layer with an even amount of the remaining filling. (If desired, add 1 to 2 tablespoons of warm Cookie Dough Crumble on top of the last layer of filling, and gently press the crumble into the filling.) Place plastic wrap directly over mini pies, and refrigerate until set, at least 4 hours or overnight. Garnish with additional crumble or a dusting of almond meal before serving.

For Cookie Dough Crumble topping:

In a medium microwave safe bowl, combine oat flour, almond flour and salt and whisk together. Then add the peanut and almond butter, milk, honey, agave, and vanilla, and mix together until thick and smooth. Microwave for 3 to 4 minutes until dough starts to puff up and look slightly cooked on top. Let cool, then break up slightly. (Remaining crumble can be placed in an airtight container in the freezer, and crumbled on top of pies immediately before serving.)

Notes

For healthy mini vanilla cream pies, omit sliced banana. This recipe works well with both skim and whole milk- whole milk will give it a slightly creamier consistency, but the difference is minimal.

https://elizabethshome.com/healthy-mini-banana-cream-pies/

Cookie Dough Crumble Recipe

Cookie Dough Crumble

September 8, 2014 by Elizabeth 1 Comment

Slightly sweet with a delightfully, nutty, oat taste. One recipe, two results. Enjoy it raw as a gooey hunk of cookie dough goodness, or cooked and cooled, as the perfect cookie crumble. Incredibly easy and super delicious, this Cookie Dough Crumble is sure to become a household favorite in no time!

We visited Blake’s Apple Orchard this weekend! Enjoy a few fun pictures from our adventures!

Serve it in chunks, balls or spoonfuls, for a true cookie dough experience. For the perfect crumble or pie crust topping, just pop it in the microwave for a few minutes, cool, freeze, and behold the goodness of this fantastic concoction. This is seriously one of our new favorite additions to our daily desserts!

Eat it plain, mix in the raw or cooked crumbles to your favorite ice cream, or add it to your yogurt to make the perfect parfait. When it comes to this Cookie Dough Crumble, the possibilities are endless!

Cookie Dough Crumble

Ingredients

3/4 cup oat flour
3/4 cup almond flour
1/2 teaspoon salt
2 tablespoons natural peanut butter
2 tablespoons almond butter
1/4 cup skim milk
2 tablespoons honey
2 tablespoons agave
1 teaspoon vanilla extract

Instructions

In a medium bowl, combine oat flour, almond flour and salt and whisk together. Then add the peanut and almond butter, milk, honey, agave, and vanilla, and mix together until thick and smooth.

For Cookie Dough:

Shape raw dough into small balls, or roll into one large ball, flatten into a thick pancake, and wrap with plastic wrap, and place in freezer for at least two hours. Once firmed up, cut cookie dough into 1/2 inch chunks.

For Crumble:

Using a spatula, scoop raw dough into a microwave safe bowl, and microwave for 3 to 4 minutes until dough starts to puff up and look slightly cooked on top. Allow dough to cool, then break up slightly, and spoon into an airtight container and freeze for at least one hour or overnight (or up to one week). Serve over ice cream, fruit, or whatever needs a cookie crumble topping.

Notes

Cashew butter can be substituted for almond butter if desired.

https://elizabethshome.com/cookie-dough-crumble/

Cream Cheese Fruit Dip

August 31, 2014 by Elizabeth Leave a Comment

Creamy, cool, velvety dip that comes together in a flash. Cream Cheese Fruit Dip is perfectly smooth and delightfully refreshing. This lightly sweetened mix requires just three ingredients and five short minutes. Whip up a batch and experience a great new way to savor your fruit.Happy Labor Day weekend to you and your family! Is it me, or did this summer just fly by? It’s hard to believe that Charlie turned 3 months old yesterday! (James is almost 2 1/2 and William is almost 5. Wow! ;)) We kicked off our holiday festivities a bit early, and on Wednesday we headed to Racing for Kids. (It’s a fun, local event with tons of cars, activities and treats for kids.) The boys LOVED seeing all of the race cars, especially the ones you could sit in. We even ran into some of our buddies, and found a fire truck, too. It was a blast!

At the end of Racing for Kids, there was a special show where one of the drivers demonstrated a burnout with his car. We almost didn’t stay for it, but at the last minute decided to try it. Holy smokes! (Literally 😉 Check out all of the smoke in the last few pictures.) The boys LOVED it and William informed us when we got home, that “the burnout was the best part!”. It was definitely worth seeing!

If you need a dynamite recipe for your Labor Day picnic tomorrow, and you’re looking for something speedy, you’re in luck. This dip tastes amazing, and looks beautiful when served up with your favorite summer fruits, cookies, or little cubes of cake. Great as a refreshing snack, or a fun dessert, this Cream Cheese Fruit Dip is sure to be a hit that your friends and family will be raving about.

Cream Cheese Fruit Dip

Ingredients

2 (8 ounce) packages light cream cheese
1/2 cup pure maple syrup
2 teaspoons vanilla extract

Instructions

Add cream cheese to a microwave safe bowl and heat for 2 to 2 1/2 minutes, whisking every 30 seconds, until soft and melted. Remove bowl from microwave and whisk vigorously until smooth. Then add syrup and vanilla, and whisk until smooth and creamy, and no lumps remain.
Cool to room temperature, then cover and refrigerate for an least one hour before serving. Serve dip chilled, with your favorite fruits, cookies, graham crackers, or cubes of cake.

Notes

Dip will keep refrigerated for up to 5 days.

https://elizabethshome.com/cream-cheese-fruit-dip/

Honey Balsamic Chicken Tenders

August 24, 2014 by Elizabeth

Sweet, juicy, mouth-watering, glazed chicken. Honey Balsamic Chicken Tenders are super easy and incredibly delicious. These amazing little strips are great on a salad, with your favorite cheesy pasta, on a sandwich, or just eat them as is. The possibilities are endless!

It’s Sunday, and you know what that means… recipe time! But first, I decided to take the plunge for the ALS Ice Bucket Challenge. This afternoon we donated, and then dumped 🙂 See…. Ps. That water was cooooold!

Brrr! Let’s warm up and talk about these Honey Balsamic Chicken Tenders. This is one recipe you’ll want to keep close by. It’s so easy, and seriously my favorite new way to cook chicken. I just can’t get enough of them!!! (They even freeze well, too!) Just toss everything in a ziplock bag in the morning, (or if you’re short on time, just an hour before you want to eat), and at dinner time, grab your pan and cook them up in a flash.

I love how the honey and vinegar in the marinade come together to delicately cover each piece with a rich caramelized coating. My favorite white balsamic vinegar is the one from Trader Joe’s. It has a fantastic flavor at a great price! These tasty little morsels are out of this world! Make them once, and I can guarantee you’ll be hooked 🙂

Honey Balsamic Chicken Tenders

Ingredients

1 1/2 to 1 3/4 pounds boneless skinless chicken tenders (or breasts- cut into 6 tenders)
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons white balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon pepper

To Double:

3 to 3 1/2 pounds boneless skinless chicken breasts (or tenders)
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 cup plus 2 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Place a gallon size ziplock bag over a small bowl (to prevent spilling), add chicken tenders to bag. Then add garlic powder, onion powder, vinegar, oil, honey, salt and pepper. Remove most of the air from the bag, and close. Gently shake and rotate bag to combine ingredients, until marinade is mixed, and chicken is well coated.
Lay plastic bag on a paper towel lined plate, and refrigerate for at least 1 hour, or up to 24. (Be sure to shake and rotate bag at least once while marinating.)
When ready to cook chicken, heat a large nonstick skillet, coated with cooking spray or 2 teaspoons oil, over medium-high heat. When pan is hot, use tongs to remove half of the chicken from bag, and add to pan. Cook chicken on one side for about 2 minutes, then turn, and continue cooking for about 4 to 6 more minutes. While cooking, rotate and flip chicken often, soaking up the sauce in pan with the tenders. Towards the end, be sure that the pan is hot enough so that the chicken starts to caramelize, but not too hot that it starts to burn. (You may need to adjust the heat accordingly.) Cook chicken until no longer pink in the middle.
Move cooked chicken to a clean plate, and cover loosely with foil to keep warm. Wash out pan and repeat the same process with the remaining chicken tenders. Serve chicken immediately, or cool,and refrigerate for up to three days, or freeze up to 3 months.

https://elizabethshome.com/honey-balsamic-chicken-tenders/

For those of you who read the whole post – outtake #1!

Light Chicken Lettuce Wraps

August 10, 2014 by Elizabeth Leave a Comment

Marinated, ground chicken, tender mushrooms, and crunchy water chestnuts, sautéed together in a flavorful sauce. These Light Chicken Lettuce Wraps are served inside fresh, crispy lettuce leaves, topped with slivered almonds, scallions, and a mouthwatering hoisin dipping sauce.

Happy Sunday! If you missed my other post from earlier this week, be sure to check out pictures from our trip to Rome and my recipe for Pasta with Tomatoes, Basil and Fresh Mozzarella. I hope you had a great weekend like we did. Yesterday’s fishing rodeo was of course the highlight for us! What a fantastic little event put on by our community. The boys had such a BLAST! They loved fishing, the midmorning donut snack, getting to pick out a prize, and the whole experience in general. Here are some of our favorite pictures from our time at the pier.

I love wrapping up a wonderful week with a fantastic meal. The first time I made this recipe, we all stuffed our faces, and thoroughly enjoyed it. William even found a second to give me a huge thumbs up from across the table, and said, “These are so good! They should go on your blog!” So, I decided to follow his great advice. 😉

These Light Chicken Lettuce Wraps have quickly moved to the top of our favorite recipes. This is one dish that I am super excited to share! You will definitely want to add these tender, tasty, delightfully refreshing lettuce wraps to your menu this week!

The first lettuce wraps that Andrew and I ever tasted were the chicken lettuce wraps at P.F. Chang’s. They are quite good, and are clearly a popular item on their menu. The last time we had them was on our San Diego Trip 2014. We even had to get a second order because we had no idea the boys would like them so much. However, my biggest gripe with them is that they are SO greasy! I mean for something that sounds healthy, they actually aren’t. They nailed the flavor, but with all the added salt, fat, and tons of chemicals, I guess it’s a no brainer that there’s some room for improvement.

The other example for this recipe came from our local favorite Chinese restaurant, Golden Chopsticks. Their lettuce wraps are also very good! They are a lot less greasy than P.F. Chang’s, but the hunt was still on for the perfect lettuce wrap.

With the flavors of inspiration dangling in my head, I knew that I just had to figure out my own version of chicken lettuce wraps. I spent a lot of time researching and testing this one! I used some ideas from America’s Test Kitchen’s Chinese Chicken Lettuce Wraps as my foundation for this recipe, and then followed my own instincts and trial and error from there. I wanted to give the hoisin dipping sauce a little kick, and slightly modified this Spicy Hoisin Dipping Sauce in my recipe. Additions, subtractions, and multiple versions. I tried to take everything I liked about both of my favorites, leave out the things I didn’t, and voila! May I present to you, Light Chicken Lettuce Wraps.

Easy enough for a week night, fancy enough for a special occasion, and impressive enough for company. When you’re craving that “take-out fix”, but don’t want to go out, these Light Chicken Lettuce Wraps are just what you’re looking for!

Light Chicken Lettuce Wraps

Ingredients

1 pound boneless, skinless chicken breasts
.4 to .5 oz dried shiitake mushrooms (about 1 cup)
4 cloves garlic, minced
1/2 cup thinly sliced scallions (about 3 large or 5 small)
1 (8 ounce) can water chestnuts, drained and diced
2 teaspoons canola oil

Marinade:

2 teaspoons cornstarch
2 teaspoons toasted sesame oil
2 teaspoons rice vinegar
2 teaspoons soy sauce

Stir-Fry Sauce:

3 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon water
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
4 teaspoons rice vinegar
1/2 teaspoon honey
1/4 teaspoon Sriracha hot chili sauce

Hoisin Dipping Sauce:

1/2 cup hoisin sauce
1 teaspoon Sriracha hot chili sauce
3 tablespoons warm water

Serving:

Iceberg or romaine lettuce leaves (washed, dried and left whole)
Sliced scallions
Toasted, slivered almonds
White or brown rice

Instructions

Cut each breast into 4 pieces. Place 6-8 chicken pieces into food processor at a time, and pulse until chicken resembles very fine, minced pieces. Scrape chicken into a clean bowl and set aside.
In a small bowl, combine ingredients for the marinade: cornstarch, sesame oil, rice vinegar, and soy sauce, and whisk together. Pour marinade over chicken and mix together until chicken is well-coated. Cover and refrigerate for at least 20 minutes or up to two hours.
While chicken is marinating, in a small, heat-proof bowl, add dried mushrooms and add enough boiling water to fully cover them. Allow mushrooms to sit for 20 minutes. Drain mushrooms from water and press out additional water. Place mushrooms on a cutting board and dice. Set aside.
In a small bowl, combine ingredients for stir-fry sauce: oyster sauce, hoisin, water, sesame oil, soy sauce, rice vinegar, honey, and Sriracha, and whisk together, and set aside.
Combine ingredients for hoisin dipping sauce in a tiny bowl: hoisin, Sriracha, and water, and stir together. Set aside for serving.
In a large, nonstick frying pan, heat 1 teaspoon canola oil over medium heat. Add chicken and cook for about 5 to 6 minutes, stirring and breaking up chicken while cooking, until chicken is cooked through. After cooking, move chicken to a clean bowl.
Using the same pan, (not cleaned) heat an additional teaspoon of canola oil. When hot, add mushrooms and stir, cook for about 2 minutes. Then stir in garlic, scallions, and water chestnuts, and cook for 2 more minutes. Add the marinated chicken and stir-fry sauce (stir sauce again right before adding to pan), and mix together, until combined. Cook for about 1 to 2 more minutes, until all ingredients are hot. Remove from heat.
To serve, place about 1/4 cup of chicken onto a piece of lettuce. Top with scallions, slivered almonds, and a small spoonful of hoisin dipping sauce. Repeat!

Notes

To make these more filling as an entree, serve with a side of white or brown rice, or even add a small scoop of rice to each lettuce wrap.

https://elizabethshome.com/light-chicken-lettuce-wraps/