Healthy Cookies

Healthy Cookies!  This recipe caught my eye when I looked over the ingredients.  It had everything I liked and I thought I'd try it.  There is no flour, sugar or eggs in it so I was curious as to the results.

 

 

As it turned out they were so easy to make and although I did make a few adjustments because of what was available in the house at the time it worked out nicely. I have been eating them so they are good and although you can make them larger I like the bite size for me.

Healthy Cookies
3 Mashed Bananas (ripe)
1/3 c Applesauce
2 c oats( I used quick cook steel cut oats)
1/4 c Almond Milk( I used 1% milk)
1/2 c Raisins or dark chocolate chips( I used cran raisins)but next time I'm using the dark chocolate chips. 
1 tsp Vanilla
1 tsp Cinnamon
Preheat oven to 350. Bake for 15-20 minutes

These Cookies are moist so do not cover completely.  I have mine in a large zip lock bag and they made approx. 36 small bite size which I did not close.  I like them so much they won't last long.  LOL

Enjoy!

Italian Chicken and spinach stuffed shells

When I woke up this morning I had no idea what would be for dinner but since I had fresh ground chicken in the refrigerator it would have to be something using it as the main ingredient.

I looked in my pantry and saw a box of large shells and decided to make a chicken filling for the shells.  No plan just a quick glance and I figured it would definitely make hubby happy.

I knew that if I were going to stuff these shells I would need sauce.  I had plenty of meat sauce in the freezer but thought that chicken stuffed shells would be complimented by a marinara sauce so that's how this meal was developed.  It really didn't take very long to put together and I had never made a bechamel sauce so quickly googled it and thought a nice drizzle of a white sauce would top this dish beautifully taste and presentation. YUM 

The Sauce 

2 large cans crushed tomatoes
1- 15 oz can tomato sauce
1 small onion grated
1 finely chopped carrot
1 small chopped pepper
salt and pepper
olive oil and I happened to have some fresh basil so that's all it took to have a light marinara for this dish.

Saute onion in olive oil with carrot and pepper until carrot is tender.  Add crushed tomatoes and sauce(swish cans with a little water to get every bit of the tomatoes out of the can) and add to pot.

Add some salt and pepper. A few pinches is good.  Allow sauce to simmer slowly for about 1 hour or so.

The Bechamel Drizzle

2 T. Butter
2 T. flour
3/4 cup milk
1/2 tsp. salt
pinch of nutmeg(optional)

Place butter in small pan on low heat.  When butter is melted add flour, milk and salt.  Turn heat up a bit and Whisk until thickened.  If sauce is too thick you can thin with a bit more milk.

The Filling

1 lb. ground chicken
1 small onion grated fine
 1/2 cup chopped spinach cooked and drained well
 3/4 cup bread crumbs( I used garlic and herb seasoned) I really like them(Progresso)
1/2 cup grated Italian cheese
1 egg slightly beaten
3/4 tsp. salt and a pinch or two of pepper

Place ground chicken in a pot with a slight amount of olive oil. Add grated onion. Season with salt and pepper. Cook on medium until chicken is no longer pink.  Add cooked spinach and cook for a few minutes more.  Remove from heat , add bread crumbs, Italian cheese and beaten egg.  Stir until all is mixed through.

Set aside or refrigerate until ready to use.

Please note:  My box of shells was a regular size box and I had about 8 left so if you want to use the whole box increase the ingredients as in 1 1/2 lb. of chicken or even 2 lb. if you like them really filled. 

Enjoy!

9/27/15

Capunti pasta with sausage

In Italy, pasta making is a beloved art form. The ancient craft of pasta making starts with the careful selection of the finest durum wheat semolina to ensure the pasta has the proper elasticity to cook perfectly al dente.

Uniquely shaped like open pea pod, Capunti (Cah-POON-Tee) is a rolled pasta from Puglia made from the highest quality of durum wheat.  I love trying different pasta's and if it says made in Italy...............how can you go wrong?  The first dish I sauteed a few spices in olive oil and a small amount of chopped sundried tomatoes, green olives and capers. Tossed thru the pasta adding a little more olive oil. YUM Fresh Pecorino Romano cheese of course!

I was able to find this pasta at Aldi's grocery store.

Capunti pasta are best served with meat sauces, or chunky tomato vegetable sauces. The deep crevices allow the sauce to seep in. Yum!

Directions for cooking

Bring 4 to 6 quarts of slightly salted water to a rapid boil. Pour in the quantity of  Capunti pasta needed, stirring gently until the water boils again. Cook to desired tenderness, stirring occasionally

Cooking time: 10 to 12 minutes