2 Ingredient Banana Pancakes

Are you looking to cut carbs out of your diet, or are you just trying to eat a little healthier?  Well have I got a great breakfast recipe for you that will help you accomplish either of those and the best part is that it only takes a couple of ingredients.  These flour less banana pancakes are healthy and they taste great.

2 Ingredient Banana Pancakes

Ingredients:

1/2 cup very well mashed ripe banana (one banana)
2 eggs

**Optional add ins:
a dash of cinnamon (I find that it adds a great flavor to the bananas)
a dash of pumpkin spice
a bit of vanilla
mini chocolate chips

**Optional toppings:
honey (I usually always opt for this)
mini blueberries
all natural maple syrup
strawberries

Directions:

Mix banana and egg in a medium bowl with fork or whisk. Heat a skillet to medium, and spray with nonstick spray. Scoop about 1/4 cup of the batter onto the skillet. Cook until edges are dry- the pancake will be thin. Flip and cook the other side briefly. Repeat with the remaining batter. You should be able to get 4 or 5 thin pancakes.

**I didn't have my camera out to take pics of my not so pretty banana pancakes, so I borrowed a couple of pics =)

Creamy Italian Chicken and Orzo Skillet

I really enjoy using those Philadelphia Cooking Cremes.  Sometimes when I am in a rush to make something quick and easy for dinner, I turn to those.  This recipe came from www.kraftbrands.com
I have adapted it just a bit to make it my own on different occasions.  That's what is great about this recipe, you can pick and choose which veggies you want to add.  This recipe takes less than 30 minutes to cook.

Creamy Italian Chicken and Orzo Skillet

 

Ingredients:

 

1 lb boneless skinless chicken breasts, cut into bite-size pieces

1 teaspoon olive oil

1 small zucchini, chopped

1 tub (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme

1/2 cup chopped tomatoes

2 cups hot cooked orzo pasta

Directions:

Heat a large nonstick skillet to medium heat and add 1 teaspoon olive oil.  Add chicken and zucchini to skillet and cook on medium heat 6 to 7 min. or until chicken is done. Add cooking creme and tomatoes; cook and stir for 2 minutes.  Serve over pasta.

*Substitute zucchini for green beans or peas.  You could also add some red pepper or squash.

Spinach and Artichoke Wontons

Another great appetizer recipe for you courtesy of Kraft Foods.  I made these little gems at my cookie exchange and they were a hit! 

Spinach and Artichoke Wontons

Ingredients:

 

24 won ton wrappers

1can  (14 oz.) artichoke hearts, drained, finely chopped

1cup  Shredded Mozzarella Cheese

1pkg  (10 oz.) frozen chopped spinach, thawed, squeezed dry

1/3cup  Mayo with Olive Oil or regular mayo

1/3cup  Grated Parmesan Cheese

1/4cup  finely chopped red peppers

2 cloves  garlic, minced

 

 

Directions:

  Heat oven to 350°F.  Place 1 or 2 (I prefer 2) won ton wrappers in each of 24 mini muffin cups sprayed with cooking spray, with edges of wrapper extending over top of cup. Bake 5 min. Meanwhile, combine remaining ingredients.
Spoon artichoke mixture into won ton cups and bake 12 to 14 min or until filling is heated through and edges of cups are golden brown.


**If you are pressed for time, buy a spinach and artichoke premade dip and spoon that into the wontons and sprinkle some cheese on them and bake =)

 

Texas Trash Dip (Warm Bean Dip)

I saw this recipe on Pinterest and instantly knew that I had to make it for my annual holiday cookie exchange.  I don't know where the original recipe came from as it's been posted many times. I can tell you that this dip is pretty awesome.  It really is super good and it feeds a small crowd.  I got tons of compliments on this dip at my party with many wanting the recipe.  So here goes.  I just can't take credit for it being my own and I also forgot to take a picture of mine so this is the picture from Pinterest.  Enjoy!

Texas Trash Dip (Warm Bean Dip)

Ingredients:

(8 ounce) package cream cheese, softened

1 cup sour cream

2 cans (16 ounces, each) refried beans

1 packet taco seasoning

2 cups cheddar cheese, shredded

2 cups monterey jack cheese, shredded

 

 

Directions:

Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

**If you wanted to get creative, you could swap out the monterey jack cheese and replace it with pepper jack for a little more spice.**

 

 

Pumpkin Pie

What is Thanksgiving without pumpkin pie?  My husband always teases me when I say I'm going to make a pumpkin pie for Thanksgiving because pies really are not my favorite thing to bake.  He says with what it costs to make a pumpkin pie, I could just buy one and that it would taste just as good and cost less.  However, this recipe is really easy and there's just something about a homemade pumpkin pie that brings a smile to my face, not to mention the aroma from the kitchen while it's cooking!  So good!  So next time you go to buy a pre made pumpkin pie, I urge you to make one instead.

Pumpkin Pie

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz) Libby's 100% Pure Pumpkin
1 can (12 oz) Evaporated milk
1 unbaked 9-inch (4-cup volume) deep dish pie shell (yes, I cheat on the pie crust but usually it's because I am limited on time)

Directions:

Mix sugar, cinnamon, salt, ginger and cloves in small bowl.

Beat eggs in large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.  Pour into pie shell.

Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350° degrees and

* You can subsitute 1 3/4 tsp pumpkin pie spice if you don't have the other spices.  But the taste will be slightly different.

White Candy Fantasy Clusters

I know, I know!  I have not blogged or posted a new recipe in months and I apologize.  I have honestly just been super busy lately and have found it hard to find the time to post.  I have also tried some new recipes lately but of course forgot to take pictures.  I will get back on track here soon, I promise. 

Today, I have a quick and easy recipe for all of you.  I have been making this for awhile and I believe I got the recipe from one of my Better Crocker recipe magazines.  This is a great snack or it could also make a good homemade gift for the upcoming holiday season :)  I hope you enjoy it!!

White Candy Fantasy Clusters

Ingredients:

 

4 cups Rice Chex® cereal

2 cups pretzel sticks, coarsely broken

1 cup cashews (or peanuts), coarsely chopped

1/2 package (16-oz size) vanilla-flavored candy coating

1 cup dried cranberries (this is something I have added that is not in the original recipe)

1/2 cup semisweet chocolate chips, melted

Directions:

Grease 13x9-inch pan. In large bowl, mix cereal, pretzels, cashews or peanuts and cranberries. Set aside. In 2-quart saucepan, heat candy coating, stirring constantly, until melted. Pour over cereal mixture, stirring until evenly coated. Press in pan. Cool slightly. Drizzle with chocolate chips. Let stand until chocolate is firm. Break into clusters. Store in airtight container. 

Taco Supper Skillet

This is a recipe courtesy of Betty Crocker.  I've made some changes to it so it is a little healthier.  This is an easy recipe to make and it is a good switch from taco nights =)  I hope you try it!

Taco Supper Skillet

Ingredients:

1/2 lb lean (at least 80%) ground beef (I use ground turkey)

1 package (1 oz) taco seasoning mix (I use the less sodium one)

2 1/4 cups water

1 1/2 cups uncooked wagon wheel pasta (5 1/2 oz) ~ or any other pasta you choose

1 1/2 cups frozen corn (I use the green giant steamers ones)

1 can (15 oz) pinto beans, drained, rinsed (I use the salt free beans) ~ you could use kidney or black beans

1 medium tomato, chopped (3/4 cup) 

1/2 cup sour cream (I use the fat free sour cream)

1 cup shredded Cheddar cheese (4 oz) 

1 tablespoon chopped fresh chives

 

Directions:

In 12-inch skillet, cook beef or turkey over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain.  Stir seasoning mix, water, uncooked pasta, corn, beans and tomato into beef. Heat to boiling; stir. Reduce heat to medium-low. Cover; cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid has been absorbed. Stir in sour cream. Remove from heat. Sprinkle with cheese and chives. Cover; let stand 2 to 3 minutes or until cheese is melted.