Frozen Banana Pops

Frozen Banana Pops by Karmy M.

4 bananas, peeled and halved horizontally
1/3 cup natural peanut butter
granola

8 Popsicle sticks

Directions:

1. Insert 1 Popsicle stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours.
2. Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Roll the bananas in granola
3. Place bananas on the wax paper covered baking sheet; freeze until firm, about 1 to 2 hours.

Leafy Green Salad

Leafy Green Salad, by Lori S. (from TrainerMommma.com)


(picture from TrainerMomma.com)

These amounts are for 1 serving - adjust accordingly

2 cups romaine lettuce, torn
1/2 medium orange, sliced and chopped
1 stalk celery, chopped
1 Tb avocado
2 oz albacore tuna, packed in water (or chicken, turkey, beans or other protein)
1 Tb Mayo, Light (optional)
1 Tb Craisins
1 Tb almonds, slivered
1 Tb Poppy Seed Dressing (see recipe below)

Mix tuna and Light Mayo in a separate bowl. (Or use whatever you would like - shredded chicken, sliced turkey, beans, etc.)

Lay lettuce on large plate and top with all the goodies. Add the tuna mixture and top with Poppy Seed Dressing.

330 calories.

Poppy Seed Dressing

1/2 cup sugar
1/3 cup apple cider vinegar
2 Tb. lemon juice
2 Tb chopped green onion
1/2 tsp salt
2/3 cup canola oil
2-3 tsp poppy seeds

Put all ingredients in blender (except poppy seeds). Blend well.
Add poppy seeds and stir until combined.

Use 1-2 Tb on your salad. Have it in your fridge for emergencies at all times.

YUM!

82 calories per tablespoon

Curried Chickpeas with Couscous

Curried Chickpeas with Couscous by Holley T.

Makes: 6 servings
Prep 20 minutes
Slow cook: 3 hours on High or 6 hours on Low

3 medium-size carrots, finely chopped
4 c. cauliflower florets (about 3/4 lb.)
2 cans (15 oz. each) chickpeas, AKA garbonzo beans, drained and rinsed
1 cup frozen peas
1 medium onion, chopped
3 garlic cloves, minced
2 1/2 tsp. curry powder
3/4 tsp. ground coriander
1/4 tsp. crushed red pepper flakes
1 c. vegetable broth
3/4 c. coconut milk
1/3 c. fresh basil
3/4 tsp. salt
1 c. dry couscous (optional)

1. In slow cooker bowl, stir together carrots, cauliflower, chickpeas, peas, onion, garlic curry powder, coriander and red pepper flakes. Pour vegetable broth and coconut milk over top.
2. Cover slow cooker bowl and cook for 3 hours on HIGH or for 6 hours on LOW. Remove 2 cups of chickpea mixture to a small bowl and mash with a potato masher; stir in basil and salt and return mashed chickpea mixture to slow cooker bowl. Stir until well combined and heated through.
3. If using couscous, prepare according to package direction, about 5 minutes, serve with chickpea curry.

Per serving
360 calories; 8 g fat; 15 g protein; 58 g carbohydrate; 13 g fiber; 782 mg sodium; 0 mg cholesterol.

Butternut Squash Soup with Caramelized Onions

Butternut Squash Soup with Caramelized Onions - by Summer H. (from Julie S.)

3 Tblsp. butter
3-4 yellow onions, thinly sliced (about 5 cups)
1 tsp. sugar
1 butternut squash, halved, seeded, peeled, cut into 1/2 inch dice
1/4 lb. good-quality smoked ham, such as Black Forest, cut into 1/2-inch dice
2 1/2 tsp. dried thyme
1 1/2 tsp. dried rosemary
3/4 tsp. dried sage
5 cups reduced-sodium chicken broth
3/4 tsp. salt
1/2 tsp. ground pepper
1 (15 oz.) can great northern white beans, rinsed, well drained
2 cups coarsely chopped escarole
1 cup frozen tiny peas, thawed
1 cup shredded provolone cheese

In a deep-sided, heavy saucepan over medium heat, melt the butter. When hot, add the onions and sprinkle with sugar. Cook slowly, stirring until the onions start to brown, about 10 minutes. Add the squash, ham, thyme, rosemary and sage; cook, stirring until the squash softens slightly, about 4 minutes longer. Add the broth, salt and pepper; bring to a simmer. Reduce heat to low and simmer, uncovered, until the squash is barely tender, 8-12 minutes. Add the beans and escarole and cook until the escarole is completely wilted, about 5 minutes.

(The soup can be made 1 day ahead up to this point. Let cool, cover and refrigerate, then reheat over medium heat, stirring occasionally before continuing.)

Add the peas and cook just until heated through, about 2 minutes. Taste and adjust the seasonings. Ladle into warmed bowls and garnish each serving with a generous sprinkling of cheese. Serve immediately. Serves 6

Healthy Cooking Night

Come to Tracy's house on Tuesday, February 22nd, 7pm for our Healthy Cooking Night. Bring something healthy that you've made, and the recipe. We'll sample all the yummy food!

Happy New Year!

Gather up your favorite healthy recipes. We're hoping to have a cooking club in January that will feature healthy food! If you have a favorite website with healthy recipes, please share!
Two of my favorite sources for healthy recipes are:
Trainer Momma
Skinny Taste

Simple Salsa

Simple Salsa, by Kate Zeedik

This is such an easy recipe to make and has an authentic Mexican fresh flavor.

1 can of diced tomatoes
1/3 of a green pepper
3 green onions (white & green parts)
1 handful of cilantro
1 tsp. salt
1/4 tsp. pepper
2 tsp. crushed red pepper (for heat)
half of a lime; juiced

Add all ingredients into a food processor and pulse until desired consistency. Or add all into a blender and use "chop" setting. Keep refrigerated until ready to serve. Serve with your favorite tortilla chips. Enjoy! :)

Fall Cooking Club

We had a fabulous night for our Fall Cooking Club. Thank you, Summer, for hosting it! Here's some pictures of all the yummy food. See recipes posted below.

Pumpkin Roll

Pumpkin Roll by Cynthia R.

3 large eggs
1 c sugar
2/3 C canned pumpkin
1 C chopped walnuts, optional (I didn’t use)
¾ C flour
½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
½ tsp cloves
¼ tsp salt
¼ C powdered sugar (to sprinkle on towel)

1 8-oz package cream cheese, softened
1 C powdered sugar
6 Tb butter, softened
1 tsp vanilla

Preheat oven to 375. Grease 10x15 inch jelly roll pan. Line with wax paper with some hanging over on the short ends. Grease and flour paper. Sprinkle powdered sugar onto a kitchen towel.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in mixer until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter and vanilla until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Wassail

Wassail by Karmy M.

1 gallon Apple Juice
1 cup Tang
2 and 1/2 tbs Mulling Spices

Bring to a boil and simmer.

Savory Autumn Oatmeal Cookies

Savory Autumn Oatmeal Cookies by Kate Z.

1 C butter
1 C packed light brown sugar
1/2 C sugar
2 eggs
1 tsp. vanilla
1 1/2 C flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3 C rolled oats
1 C dried cranberries, chopped
1 C semi sweet chocolate chips
1/2 C pecans, chopped
1/4 C flaked coconut, toasted

Preheat oven to 350 degrees F. Cream wet ingredients until smooth. Combine dry ingredients and stir into the sugar mixture. Add the oats, dried cranberries, chocolate chips, nuts, and coconut. Drop by rounded teaspoonfuls onto ungreased cookie sheets and bake for 10 min. Drizzle cookies with Brown Butter Glaze.

Brown Butter Glaze

1/4 C butter
1/2 tsp. vanilla
powdered sugar

Melt butter in pan on medium low heat, stirring constantly with a wooden spoon until butter becomes foamy and turns golden brown. Remove from heat and cool. Add powdered sugar and vanilla extract to desired consistency and taste. Can add water if glaze is too thick.

Pear, Apple & Cranberry Crisp

Pear, Apple & Cranberry Crisp by Holley T.
found in Barefoot Contessa at Home

4 ripe Bosc pears
6 firm red apples
3/4 c. Cranberries
1 tsp. grated orange zest
1 tsp. gated lemon zest
2TBS. freshly squeezed orange juice
2TBS. freshly squeezed lemon juice
1/2 c. granulated sugar
1/4 c. all -purpose flour
1 tsp ground cinnamon
1/2 tsp. ground nutmeg

For the topping
1 1/2 c. all-purpose flour
3/4 c. granulated sugar
3/4 c. light brown sugar, lightly packed
1/2 tsp. kosher salt
1 c. old-fashioned oatmeal
1/2 lb. (2 sticks) cold unsalted butter diced

Pre-heat the oven to 350 degrees.

Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon and nutmeg.
Pour into a 9x12x2 inch baking dish.

For the topping:
Combine the flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1-2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly.
Serve warm.