Monday Morning Muffin Madness
Sunday January 08th 2012, 9:36 pm
Filed under: Recipes


I love being uber prepared on Monday mornings as these are already tough mornings to get moving and off to work at a decent time. One way that I find helps me is to make sure breakfast and lunch are packed the night before. The less I have to think about it, the better it is for me.  Breakfast for me must be something I can grab and go. I have too many things going on and 4 other humans to get ready besides myself. Usually I make myself a smoothie of some sort but that can get boring. Last week I stumbled upon the site Emily Bites. The day I discovered her yummy recipe site she featured muffins that spotlighted both bananas and chocolate.  I was sold Smile. I decided that these muffins would be a great item to add to my grab and go breakfast menu.

Note about recipe: This recipe was created for the Weight Watcher and healthy eating reader. I modified it a bit to be both gluten and dairy free to meet my dietary needs. The modifications I did make did not effect the outcome of the recipe.

Banana Chocolate Chip Baked Oatmeal Singles

Emily Bites (Modified to be both Gluten and Dairy Free)

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Ingredients:
3 cups old-fashioned oats (I used Gluten Free)
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1 egg
1 ¼ cups skim milk (I used coconut milk drink)
¾ c mashed bananas
1 teaspoon vanilla extract
¾ c semi-sweet chocolate chips

Directions:
1.    Preheat the oven to 350. Lightly mist 18 cups in a muffin tin with cooking spray.

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2.    Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.

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3.    In a separate bowl, whisk together the egg whites, egg, mashed banana, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Fold in the chocolate chips.

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4.    Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

Yields 18 oatmeal singles. WW P+:  3 per single (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per single from myfitnesspal.com: 127 calories, 22g carbs, 4 g fat, 3 g protein, 2 g fiber (when you use this NI it comes out to 4 P+ each, but the WW recipe builder puts them at 3 P+, so use whichever you trust. I count them as 3 because I use the recipe builder and track online)

Do you have a go-to breakfast recipe that you can’t live without?

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Take Out without Going Out: Orange Ginger Chicken
Thursday January 05th 2012, 9:48 pm
Filed under: Recipes


I have thoroughly enjoyed my break but the reality of work and full time mom-hood is back. Dinner can be a challenge during the week especially if I have unexpected work related meetings. My husband and I discussed numerous ways we can save a few dollars in 2012. We both decided to stick to only eating out once a week. This will not only help with our wallets, but with our healthy eating challenge as well.

I love when I can create a dish that is a play on some of our favorite take out dishes. Tonight I was able to create a dish that was a close second to one of my favorite Chinese take out dishes , Orange Chicken. This figure friendly version eliminates the need for deep frying but still has all the great flavors of your favorite Chinese Take Out spot.

Orange Ginger Chicken

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Ingredients:
2 Tbsp ginger root, freshly grated, or less to taste
2 clove(s) (medium) garlic clove(s), minced
1/2 cup(s) hoisin sauce
1/4 cup(s) orange juice
2 Tbsp low-sodium soy sauce
1/4 tsp black pepper
1 tsp of Corn Starch
1 pound(s) uncooked boneless, skinless chicken tenders cut into chunks
1/4 cup of Gluten Free Chicken Coating

Instructions:
In a medium glass bowl, combine ginger, garlic, hoisin sauce, orange juice, soy sauce and pepper; and corn starch- Set Aside.

 

Add chicken and coating to quart size zip lock bag and shake to coat chicken with coating. Remove chicken from bag.

Swirl oil into pan or Wok. Place chicken into Wok and cook for 10 minutes or until chicken is browned and cooked through . When chicken is finished pour reserved marinade into pan and coat. Bring sauce to boil over high heat; then reduce to low simmering chicken and sauce for 5 minutes.

Serve chicken hot over brown rice and veggies.

For my WW girls……Points +: 7 for cup of chicken and sauce

This weekend I plan on working hard in the kitchen to create some new family favorites. Do you have any plans?

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