Lower Calorie Blueberry Muffin

Blueberry Muffins

Recipe from Babyfit.com
Serves: 12
Serving Size: 1 muffin
Everyone knows I love muffins!  They are so yummy in the morning, but you seriously have to watch that the ones you like the most aren't loaded in fat, and sugars.  Thats makes them more like cupcakes instead of muffins!  I love this recipe, one because they are a little bit better, without loosing any flavor, they are quick and easy to make, and they use one of my favorite berries to pick (and man have we hit the mother load of berries living here)!  This is a a lower-fat version of my perennial favorite - prep and bake in less than 25 minutes!

INGREDIENTS
1 cup unsweetened blueberries, fresh or frozen
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/3 cup sugar
1 egg, slightly beaten
1/4 cup olive oil
1/2 cup skim milk
1 teaspoon sugar

DIRECTIONS
1. Preheat oven to 400 F. Lightly spray a muffin tin with vegetable spray.
2. Wash and drain blueberries. Set aside.
3. In a large bowl, sift flour, baking powder and 1/3 cup sugar together.
4. In a small bowl, combine egg, oil and milk.
5. Pour all at once into dry ingredients. Stir just enough to blend. Gently stir in blueberries.
6. Pour batter into prepared muffin tin, filling each cup 2/3 full. Sprinkle lightly with 1 teaspoon sugar and bake 17 minutes, or until light brown. Allow muffins to cool 2 minutes before removing from pan.


NUTRITION INFO
(per serving)
Calories: 119.4
Fat: 0.8 g
Carbohydrates: 24.9 g
Protein: 3.1 g
Enjoy,
~Mommy of 6

Chewy Granola Bars

Homemade, Chewy Granola Bars

Ingredients
1/2 cup packed brown sugar

1/3 cup peanut butter
1/4 cup corn syrup
1/4 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups quick-cooking oats
1/4 cup sunflower kernels
1/4 cup raisins
3 tablespoons toasted wheat germ
1 tablespoon sesame seeds
1/2 cup semisweet chocolate chips

Directions

1.In a small mixing bowl, combine the brown sugar, peanut butter, corn syrup, butter and vanilla. Stir in the oats, sunflower kernels, raisins, wheat germ and sesame seeds. Fold in chocolate chips.

2.Press into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 15-20 minutes or until set and edges are browned. Cool completely on a wire rack. Cut into bars.

Recipe from All-recipes.com

Chicken with Lime Sauce

OK, so by now, you probably saying, "ENOUGH with the chicken!".  But we eat a lot of chicken, it is one of those things my kids will eat, and its not like it's bad for you!  We will usually only do white meat, so its not bad!  I found this recipe on the Allrecipes.com website!  It was yummy as it was, and I did not have to make any modifications!  I hope you guys can enjoy it too!

Ingredients:
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

1 egg, beaten
2/3 cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
1/2 teaspoon dried dill weed

Directions
1.Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.

2.Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.

3.Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

Photo and Recipe from allrecipes.com
Enjoy, Mommy of 6 <3

Oven Fried Chicken!

I am southern, and I love southern food, however I had to come to the conclusion, that when you eat southern food, you gain weight, and LOTS of it!!!  Hence the reason a  true southerner always have hips to prove it!  One southern favorite, is fried chicken!  I LOVE me some fried chicken, however my hips don't!  So I found this easy oven fried chicken recipe on All-recipes.com that was so yummy, and with a few changes, I made it yummier (is that a word?) and a little more healthy for us!

Oven Fried Chicken

Ingredients:
12 chicken thighs

2 eggs
2 Tablespoons Cauliflower Puree
1 Tablespoon Brocolli Puree
1 Tablespoon Corn puree
1 cup all-purpose flour
1 cup Italian seasoned bread crumbs
salt and pepper to taste
1 teaspoon paprika
1 teaspoon cumin
1/4 cup canola oil

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Place flour in a shallow plate or bowl and season with salt, pepper, paprika, and cumin. Put the bread crumbs in another shallow plate or bowl and the eggs and purees in another bowl and beat together.

3.Dredge the chicken piece by piece in the flour, then the egg mixture, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes.  Enjoy!

Mommy of 6 <3

Chipotle Inspired StirFry Bowls

What a great dish on a cool spring night!  I really enjoyed it and think I may venture out and try other things in here too!!!  But for now, here is the recipe given to me from my sister.  This was truly yummy!!!

Chipolte Inspired Chicken StirFry Bowl


1 bell pepper- sliced
1/2 red onion- sliced
Fresh Cilantro- chopped finely
Lime
Sour Cream
Cheese- Shredded Cheddar
Salsa- whatever you prefer
Rice
Fajita Season Packett
1/2 lb boneless skinless chicken breast cubed small
black beans- we used 1 can but bagged will work the same

Directions:
1. Cook black beans add 1/4 of fajita season and 2 tbsp of cilantro let simmer until beans are soft.
2. Suate or steam peppers and onions
3. Cook rice- add half lime juice and about 2 tbsp fresh cilantro
4. Cook chicken- and add fajita season mix according to h2o and season mix directions (we used less h20)


Layer in bowls-
Rice mix
Bean mix
Peppers and onions mix
Chicken
Shredded Cheese
Salsa- this is where you can be creative and make spicy or less according to taste, as we did in our house.
Sour Cream

We really enjoyed it!  Thank you Amanda!!!  This recipe serves three.  Modify as needed! 
Enjoy~
Mommy of 6 <3

Glazed Carrot Cupcakes

Is your mouth watering yet?  These are by far my favorite cupcakes, and my kids LOVE them too!

Ingredients:
1 cup flour
3/4cup + 1 Tablespoon whole wheat flour

1/4 cup brown sugar
1/2 cup white sugar
1/4 cup honey
1 tsp baking soda
1 tsp baking powder
1 Tablespoon ground cinnamon
3 eggs
1/2 applesauce
2/3 cup 1% milk
1½ cups grated carrots

Frosting:
2 8-oz packages cream cheese
4 cups powdered sugar
½ cup butter (1 stick)
2 tsp vanilla extract

or you can glaze them to cut out some of the sugar, and calories from the cream cheese and butter.  Here is the Glaze recipe:
2 Tablespoon apple juice
1 teaspoon honey
1 cup powdered sugar (maybe a little more depends on consistency, you want it to be glaze like)

Directions:
1. Preheat oven to 375 degrees and line muffin cups with cupcake liners.
2. In a large mixing bowl, stir together the flours, the sugars, baking soda, baking powder and cinnamon.
3. In a separate bowl, beat together the eggs, honey, applesauce and milk.
4. Add the liquid ingredients to the dry ingredients and stir together to combine. Then stir in the grated carrots.
5. Fill muffin cups 2/3 full.
6. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
While cupcakes are baking, combine cream cheese, butter and vanilla extract in a mixing bowl. Beat with an electric mixer until creamy.  Add powdered sugar, one cup at a time, to reach desired consistency and sweetness.   If using the glaze, mix all ingredients together until disired consistency (you want it to be thin, but not watery thin) and sweetness. 
7. Remove cupcakes from oven and cool in muffin pans for 5 minutes, then on cooling rack for about 30 minutes or until completely cool.
8. Spread frosting on top of each cupcake and serve.  If using the glaze, just dip tops of cupcakes in the glaze, and leave them to set.  You can serve them while still gooey, I think gooey makes them even better!  LOL!

These are by far my favorite cupcakes:
Enjoy, <3 Mommy of 6

Mixed Berry Shortcakes

Who cares what the forcast says, dang it!  It is SPRING!  Lets eat like it is!

Ingredients:
6 cups mixed berries

4 tablespoons sugar
2 cups flour
4 teaspoons baking powder
½ teaspoon salt
¼ teaspoon nutmeg
2 tablespoons sugar
4 tablespoons brown sugar
4 tablespoons butter, cold and cut into pieces
¾ cup milk
Whipped topping

Directions:
1. Preheat oven to 450 degrees.   Combine mixed berries and 4 tablespoons of sugar in a large bowl. Cover and refrigerate.
2. In another large bowl, combine flour, baking powder, salt, nutmeg, sugar and brown sugar.
Add butter pieces and, using a fork, mash the cold butter into the flour mixture. Continue mashing the butter into the flour until the mixture resembles cracker crumbs.
3. Stir in milk to form a sticky dough and then drop dough into 8 mounds on a baking sheet.
4. Bake 12 to 15 minutes, until lightly brown.
5. Remove shortcakes from oven and cool on a wire rack. When cool, split shortcakes in half and evenly distribute berry mixture among them.
6. Top each shortcake with whipped topping and serve.  It is also fun to let the kiddos assemple their own, just make sure they don't short you on the Whipped topping!  LOL!

<3 Mommy of 6

Breakfast Burritos

Have you seen the Whole Wheat Tortilla Shells?  I LOVE THEM!  We use them for taco night, desserts wraps, and these little gems!  Even my two kiddos who hate beans likes these!

Ingredients:
Whole Wheat Tortillas
Egg Substitute (or whole eggs)
Salt and Pepper
Turkey Sausage ( I use the spicy, but you can use either the spicy or the maple)
1- small can of refried beans
low sodium taco seasoning pack
Peppers, and onions, chopped finely
Other variations that are yummy are: adding avocado, PepperJack cheese, or salsa.  Customize this anyways you would like.

Directions:
1. Heat the beans in a small pot and mix in the taco seasoning pack.
2. Brown the sausage and mix into bean mixture.
3. Scramble eggs, mix in chopped peppers and onions, and season with salt and pepper to liking, cook until done.
4. Heat tortilla shells in pan on medium-low, just until warmed.
5. Asemble by topping with bean mixture, then egg mixture.  Fold like a burrito and enjoy!  You can also top with a low-fat cheese, cottage cheese, ect.

Enjoy,
Mommy of 6 <3

Banana Chocolate Chip Muffins with Macadamians!!!

With such great ingredients, you gotta love these!!!
Ingredients:
1 cup all-purpose flour

1 cup whole wheat pastry flour or whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup packed brown sugar
1/4 cup canola oil (for healthier lower calorie substitute oil for 1/4 cup white bean puree)
2 large eggs
1 tsp vanilla extract
3/4 cup fat-free plain or vanilla yogurt
2 very ripe bananas, mashed
1/4 cup semisweet mini chocolate chips
1/4 cup chopped unsalted macadamia nuts

Directions

1. Preheat oven to 400°F. Place 12 paper liners in muffin cups. Combine flours, baking soda, salt, and cinnamon in bowl. Stir to blend. Set aside.
2. Combine sugar and oil in bowl of electric mixer. Beat until mixed. Add eggs, one at a time, beating after each addition. Add vanilla extract. Add one-third of the reserved flour mixture, then one-third of the yogurt, beating on low speed after each addition. Repeat 2 times until all of dry ingredients and yogurt are incorporated. Add bananas, chocolate chips, and nuts and stir.
3. Divide batter evenly among muffin cups and bake 18 to 22 minutes, or until wooden pick inserted in center of muffin comes out clean. Note: Batter can be prepared, put in pan, refrigerated overnight, and baked in morning.
recipe and picture adapted from Women's health.
Enjoy~
Mommy of 6 <3

Cran-Almond Muffins

Ingredients:
1 C all-purpose flour

1/2 C whole wheat flour
3/4 C plus 2 tsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 lg egg
1/2 C milk
4 tbsp butter, melted
1 tsp almond extract
1 2/3 C whole cranberries
1 tbsp butter, cut in 12 cubes
1/4 tsp ground cinnamon
1/2 C sliced almonds (optional)

Directions

1. Heat oven to 375°F. Mix first 5 ingredients. Whisk next 4 ingredients. Fold into flour mixture. Stir in cranberries. Put batter in muffin pan lined with 12 baking cups. Top with butter, 2 teaspoons sugar, cinnamon, and almonds. Bake until test done, about 22 minutes
 
The best thing about these muffins is that there is only 168 calories per muffin, and I am talking the big muffins!  :D  You can't beat that!
Enjoy~Mommy of 6 <3

Mexican kick!

So I have been seriously craving Mexican, so with that being said, that is why I am posting these recipes, yes a little off track of the healthy stuff we have been posting, but bad for you stuff in moderation is good too! At least thats what I keep telling myself! LOL!

Sopapillas

Ingredients:
1 package active dry yeast
1 1/2 cups warm water
1 tablespoon of butter, melted
1 tablespoon of sugar
4 cups all-purpose flour
1 teaspoon salt
vegetable oil
sugar
cinnamon
honey

Directions:
1. Mix the yeast with the warm water and let it sit for five minutes.
2. Combine the flour and salt.
3. Add the butter and sugar to the yeast/water mixture and then slowly add to the flour and salt.
4. Knead for two minutes, until dough is smooth and elastic. Rise in a covered, greased bowl for one hour or until dough is doubled in size.
5. After dough has risen, punch it down, and on a floured surface, roll it out into a 1/4-inch thick rectangle.
6. Using a knife or pizza cutter, cut out 3 inch squares, and then cut squares on the diagonal into triangles.
7. Heat up three inches of oil in a big pot to 375 degrees.
8. Fry two triangles of dough at a time in the oil for one minute on each side. The dough should puff when it hits the oil.
9. Drain, and then sprinkle with cinnamon and sugar.
Serve hot with honey.

Makes about 18 sopapillas.

Enjoy~
Mommy of 6 <3