Banana Oatmeal Cinnamon Chip Cookies

I was really skeptical to make these. How can you make cookies with just 3 ingredients?! Call it some sort of sorcery, but the cookies held their shapes despite the lack of a binding agent.


banana oatmeal cinnamon chip cookies

Banana Oatmeal Cinnamon Chip Cookies
Yield: about 18 cookies
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
2 large ripe bananas, mashed
1 cup rolled oats
1/3 cinnamon chips

Directions:
1. Preheat the oven to 350ºF. Line a baking sheet with silpat baking mat or parchment paper.
2. In a medium bowl, combine the mashed bananas and oats. Let it rest for 10 minutes then fold in the cinnamon chips.
3. Drop cookie dough by rounded tablespoons onto prepared baking sheet, leaving at least 1 inch of space between each cookie. Bake for 15 minutes, or until the cookies are firm and lightly browned.
4. Cool on cookie sheet for 5 minutes before removing to wire racks.

Recipe by JG

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Sautéed Chicken with Mushrooms and Green Beans

When you think you’ve got no time to cook a simple, healthy, and savory meal, think again. This dish might prove you wrong.


sauteed chicken with mushrooms and green beans

Sautéed Chicken with Mushrooms and Green Beans
Yield: 2 servings
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:
8 ounces pound green beans, trimmed
2 teaspoons olive oil
4 chicken tenderloins, pounded to 1/2-inch thickness
Coarse salt and ground pepper
8 ounces white mushrooms, trimmed and quartered
2 tablespoons butter
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped

Directions:
1. Set a steamer basket in a large saucepan; fill with enough water to come just below basket. Bring to a boil; add green beans, cover, and reduce to a simmer. Cook until crisp-tender, 4 to 6 minutes.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken until opaque throughout, about 3 minutes per side. Transfer to a plate, and loosely tent with aluminum foil.
3. Place mushrooms and 1 tablespoon butter in skillet; season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender, about 7 minutes.
4. Remove from heat, and stir in remaining tablespoon of butter, lemon juice, and parsley. Top chicken with mushrooms, and serve with green beans alongside.

Recipe adapted from Martha Stewart

Grilled Veggies Taco Bowl

The hubs and I are trying to incorporate more and more veggies to our daily diet. We’ve made a resolve to eat smartly from now on.


grilled veggies taco bowl

Grilled Veggies Taco Bowl
Yield: 6 servings
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:
2 tablespoons olive oil, plus more for brushing
1 1/2 cups leftover cooked rice
1 lime, zested and juiced
1/4 cup cilantro, chopped
1 large zucchini, cut into slices lengthwise
1 large yellow squash, cut into slices lengthwise
1 ear corn, leaves and silk removed
salt & pepper, to taste
1 large onion, diced
3 roma tomatoes, seeded and diced
1 15-ounce can black beans, rinse and drained
1 large haas avocado, diced
6 soft whole wheat tortillas
nonstick cooking spray

Directions:
1. 1. Heat the oil in a large skillet. Add the rice and stir-fry for a minute. Stir in the lime zest and juice. Season with salt and pepper. Set aside.
2. Brush zucchini and yellow squash slices, along with the ear of corn, with olive oil. Sprinkle with salt. Grill them on a grill pan, a charcoal grill, or sauté them in a heavy skillet over medium-high heat, turning them halfway through. Remove when the veggies have great color on the outside. Set aside to cool, then dice them.
3. Preheat the oven to 370ºF. Coat the wheat tortillas evenly with nonstick cooking spray.
4. Nestle the tortillas in the spaces between the cups of an inverted muffin pan. Bake for 10 minutes.
5. To assemble taco bowls, spoon on rice, then beans, then grilled veggies. Top with onions, tomatoes, and avocado.

Recipe by JG