Influencer Programs

 photo Screenshot_19_zps7ec257dc.jpg  photo Screenshot_20_zps0fff9149.jpg

Friday, April 12, 2013

Banana Chocolate Chip Bread!

Banana's and Chocolate who could ask for more. We tend to have an overabundance of banana's at the end of the week. Then I am left with either freezing them for smoothies or eating more each day. Since we already had a great love of banana bread but again in our quest to be healthy we wanted less fats than the normal bread I made in the past. This is what I have found and after adapting it to my likes.

Banana Chocolate Chip Bread/Muffins

    3 large bananas
    3/4 C white sugar
    1 egg
    1 tsp soda
    1 tsp baking powder
    1/2 tsp salt
    1 1/2 C flour
    1/3 C unsweetened applesauce
    Chocolate chips (to taste)
             Preheat oven to 350. This is one of the few times I am going to say this. You need 2 bowls. Mix Dry ingredients together in first bowl. In second bowl mash the bananas  add the sugar, egg, and apple sauce mix well. Then combine dry into the wet just until combined. Add the chocolate chips (I used 1 cup of mini ones for mine) and give a quick stir.Do not over mix!!!! 
          Pour into greased loaf pan and bake for 30 minutes or until toothpick comes out clean. 
For 12 muffins bake at 375 for 17-20 minutes or until toothpick comes out clean. 
Serves 12.
 Tips: Spray muffin tin if you are using it, do not use paper liners as they will stick. 
          Quick breads freeze well. Double wrap in plastic wrap and then in foil. Good for up to 6 months. 
          These do not need to be refrigerated  just wrap or put in bags to just grab on the go. I find them perfect for a quick snack when I need something sweet. They should be fine up to a week on your counter.

Chicken and Barley Soup *Crock Pot*

I love soup! Really love soup. I could eat it every day of the week and be happy. The problem is canned soups are extremely high in sodium and there are all kinds of things that, well, I can't pronounce!  So as my family is trying to eat better and less of the processed foods I needed to start with my own soups. So far I have had great success with Stuffed Pepper soup, white bean Chili, and Beef Stew. So time to step it up and go out of my comfort zone. I love barley but have NEVER cooked with it. So without further ado!

Chicken and Barley Soup

  • 8cups reduced-sodium chicken broth (or make your own!!!)
  • 1/2cup regular barley (make sure it's not the quick cooking kind...)
  • 4skinless, boneless chicken breast halves (1 to 1 1/4 pounds total), 
  • 3stalks celery, sliced
  • 3medium carrots, sliced
  • 1medium onion, chopped
  • 1/4cup snipped fresh parsley or 2 tablespoons dried parsley flakes
  • 1tablespoon snipped fresh sage or rosemary or 1 teaspoon dried sage or rosemary, crushed
  • 1/4teaspoon ground black pepper
  • 1cup chopped green, yellow, and/or red sweet pepper

     Now as with all my recipes the spices are very much adjustable but for the recipe's sake I measured as best I could. 

In your crock pot put down your chicken, veggies, spices (excluding the fresh parsley), and barley. Then pour over the broth. My crock pot is a 5qt and it all fit. Cook on low for 4-6 hours. When ready to serve pull out the chicken and dice or shred. Add in the fresh parsley at the very end.
Make Ahead Tip
  • Make-Ahead Directions: Prepare as directed. Let cool for 30 minutes. Transfer to airtight freezer containers. Seal, label, and freeze for up to 3 months. Thaw in the refrigerator overnight (soup may still be a little icy). Place soup in a saucepan; heat through over medium-low heat, stirring occasionally.
   Makes 8 Servings: approx 1 1/2 cups each.

The only change I plan on making is possibly adding some more barley since as I said before I love it!