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 . 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)

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.

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

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.

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?

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

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?

I have had an amazing holiday season and have been enjoying some much needed time off with these lovely ladies.

This has been a very rare week as we all (including Dad on the Run) had the week off. So we have been enjoying the week together, which has not left a lot of free time. It has felt great hanging out with the family. We even took and impromptu trip to NYC and lunch at Bobby Flay’s Mesa Grill.  One word….AMAZING!

In the spirit of the New Year I am going to share with you a fantastic Bobby Flay recipe that we re-created for a Christmas appetizer. This is the type of recipe that takes you no time to create but your guest will think you spent a long time making. The lobster and avocado made a great pairing with the spices and herbs. If you are looking for a last minute NYE app, this one will be a crowd pleaser.

Lobster Avocado Cocktail

By: Bobby Flay

Ingredients

• 1/2 cup fresh lime juice
• 2 teaspoons honey
• 2 tablespoons horseradish, drained
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 tablespoon chopped fresh tarragon
• Kosher salt and freshly ground pepper
• 2 cups coarsely chopped lobster meat
• 1 avocado, peeled, pitted and diced
• 1/4 cup chopped watercress leaves

Directions:

Whisk the lime juice, honey, horseradish, Worcestershire sauce, hot sauce, tarragon, and salt and pepper to taste in a bowl.

Gently fold in the lobster, avocado and watercress. Serve in shot glasses, if desired.

I have a lot of great new ideas for 2012. Can’t wait to ring in the New Year’s.

Wishing everyone a happy and safe holiday season!

Then I hear a story like this of a fellow blogger,Our Ordinary Life, whose son was critically injured when hit by a tractor-trailer hit them both when they were walking last week. I am sending the family positive thoughts and prayers for a quick and speedy recovery.

It is stories like this that I remind my readers to hug your love ones a little tighter. You never know what each day will bring you. There is nothing more that I want this holiday season than to spend quality times with my little family.

The wedding crept up on us and I of course did not manage my time well. It all worked out at the end but it has been a whirlwind of a weekend.

The night before the wedding I whipped up a yummy dish that was awarded a “lick the plate clean award” by my husband. This is an award that does not get awarded very easily and I was surprised that this simple creation would be an eligible recipient. Here is the recipe in all its simplicity. (I was so rushed I just realized I only snapped this photo)

Bacon Wrapped Stuffed Chicken Tenders

By: Mom on the Run

Ingredients:

2 lbs of Chicken Tenders (or any cut of chicken you have on hand)

1 pound of bacon

3 pears cut into slices

Cheddar Cheese cut into cubes (Eliminate if Dairy Free)

Cajun seasoning (Tony Cachere s Cajun seasoning or a Cajun seasoning of your choice)

Directions:

Sprinkle Cajun Seasoning generously on both sides of chicken.

Place 1 slice of pear and 1 cube of cheese in the center of a piece chicken. Roll chicken up.

Wrap a slice of bacon around each chicken tender.

Baked chicken covered in 9×12 glass baking dish at 350 degrees for 25-30 minutes or until chicken is cooked through. Uncover and place dish under broiler for another minute to allow for the bacon to crisp, about 1 minute.

Serve hot over rice and veggies.

As easy as 1,2,3. Here’s to another busy week! How are you surviving this holiday season?

This week UPrinting.com is bringing to Mom on the Run readers an opportunity to win custom made postcards. I personally I love these postcards to send quick notes to family and friends. They will put a smile on any recipients face .

Here are the Prize Details:

- 100 pcs Postcards for one winner
- 5” x 7”, 14pt Cardstock Gloss, No Folding
- Front Only Printing
- 14pt Cardstock Gloss / Matte / High Gloss (UV), or 13pt Cardstock Uncoated
- 2 Business Days Turnaround time
- Free US shipping only

a Rafflecopter giveaway

Disclaimer:

This giveaway is sponsored by UPrinting, no monetary compensation was given and I will receive postcards for hosting.

• Mark’s Daily Apple
• TGI Paleo
• The Clothes Make the Girl
• The Foodee
• Health-Bent
• Paleo Parents
• Life as a Plate
• Mutliply Delicious
• Everyday Paleo
• Paleo Gurl’s Kitchen

If you have a moment and looking for great “real food” recipes these will be great sites to visit. I have done a lot of searching and finding and these are the best of the best of Paleo Sites.

A simple recipe: Paleo Fried Apples

Inspired By: Everday Paleo

Ingredients:

3-4 small organic apples, thinly sliced (about 3 cups)

2 tablespoons coconut oil

½ tablespoon cinnamon

Dash of Pure Vanilla

2 tablespoons coconut milk

Instructions:



In a medium sized sauté pan, heat the coconut oil over medium heat. 



Add the apples and sauté for about 5 minutes or until they start to soften.   



Add the cinnamon, mix well and add the coconut milk.  Stir the coconut milk in with the apples just until warm and serve. 



Another crowd pleaser. It adds a little something to simple applesauce. My girls love it including Baby A. A lot easier and wallet friendly than the store bought kind. I am now trying to make a fried apple sauce crisp using this as the base for a Christmas desert.

Speaking of Christmas dinner……I have not made a menu yet. AHHHHHHHHHH! Have you made your menu yet? Do you have any traditional dishes?

Today is the big day!!!! Cookie Recipe Reveal Day

One of my favorite parts of being a blogger is the amazing people that I get to “meet” and learn new things from. When I stumbled upon a great blogger event that I immediately signed up for and know that other Mom on the Run blogging friends will be probably interested in. The Great Food Blogger Cookie Swap, was organized by the bloggers behind The Little Kitchen and Love & Olive Oil. Food bloggers from around the globe busily prepared three batches of cookies to exchange with other food bloggers. If you are reading this and would have loved to participate make sure you sign up for notifications for next year. I had so much fun baking and preparing the packages. Here is who I had the pleasure of sending my cookies to: Kisha’s Kitchen, Life’s A Batch, and A Half Baked Life. 

As many of you may know, baking is not my favorite thing to do. I much rather throw unmeasured ingredients in in a pan and create a masterpiece. My cookie recipe vault is not very big and I used Google to help me find a recipe that would travel well and be delicious. I could not decide on just one recipe, so I made two with the help of my trust assistant Daijia. She loves to bake so I found a great partner to pass the time away.

Here are my “borrowed” cookie recipes that I exchanged with my Cookie Swap Friends.

Gluten Free Gingersnap Cookies

By Rheanna Kish and The Canadian Living Test Kitchen

Ingredients

• 1/3 cup (75 mL) unsalted butter, softened
• 1-1/3 cups (325 mL) granulated sugar
• 1 egg
• 1/4 cup (50 mL) fancy molasses
• 2-1/2 cups (625 mL) gluten-free all-purpose baking flour
• 1-1/2 tsp (7 mL) ground ginger
• 1 tsp (5 mL) baking soda
• 1 tsp (5 mL) ground cloves
• 1 tsp (5 mL) cinnamon
• 1 pinch salt

Preparation:

In large bowl, beat butter with 1 cup (250 mL) of the sugar; beat in egg and molasses. In separate bowl, whisk together baking flour, ginger, baking soda, cloves, cinnamon and sa< stir into butter mixture to form stiff dough.
Roll dough by level 1 tbsp (15 mL) into balls; roll in remaining sugar. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets; press to flatten slightly.
Bake in 350°F (180°C) oven until edges are light golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)

Cranberry-White Chocolate Cookies

Southern Living DECEMBER 2005

Ingredients
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 cup butter, softened
• 1 1/3 cups sugar
• 2 large eggs
• 1 1/2 cups white chocolate morsels
• 1 (6-ounce) package sweetened dried cranberries

Preparation

Combine flour and next 3 ingredients; set aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.

Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.

Daijia and I had so much fun making our cookies. Our house smelt like heaven.

We also would like to thank the three bakers who sent us cookies: Christy from Life of a Modern Housewife (the Gingerbread White Chocolate Blondies were to die for), Meredith from In Sock Monkey Slippers, and Betsy from Betsy Life. I wish I would have taken pictures right away of these amazing cookies but my family ton into them before I could. They do not get the option of fresh baked goods very options. Especially ones that were this good.

If you did participate I can’t wait to read about your recipes. This exchange was so much fun. I would personally love to thank The Little Kitchen and Love & Olive Oil for all their hard work to make this event possible. Until next year