I was shopping my friend Kristan’s Pin Board a few weeks ago, for some fabulous recipes. She always has yummy things on her board and I needed more inspiration. As if 1,300+ pins isn’t enough on my boards. Anyways, I needed more gluten free options and I knew she would have some.
After pinning just about everything I could, I came across a recipe for banana pancakes. I was drawn to the word pancakes because – oh it’s my favorite breakfast food, but what was even more fantastic was it was gluten free! Another bonus!
Of course I had to put my own spin on this fantastic recipe, so that is what I have for you all today! Check it out!
Banana Pancakes with a Sweet Yogurt Sauce and Berries
I have a few friends who are expecting babies in the next couple of months. It’s really exciting to be pregnant at the same time as my friends. After talking to one of my sweet friends over the weekend, it got me thinking about meal preparation and things to have on hand when sweet babies arrive.
Those first few weeks are quite exhausting and typically cooking isn’t high on the priority list but filling our tired, recovering bodies with foods that are not as nourishing (i.e. fast food and processed foods) can delay recovery and not provide us with the energy we desperately need. So, I’ve complied some of my favorite recipes on my blog and from around the web to share with you all.
Whether you are having a baby soon or want to simplify some areas in your cooking routine, then this is post is written just for you! Having a few on hand items in the freezer will make meal prep easier.
Having cooked diced or shredded chicken on hand helps you prepare lots of meals in no time. Add fresh vegetables for essential vitamins and beans for added protein. Protein is an essential nutrient for repairing our bodies, so gobble it up! Here is a list of my favorites recipes and meal ideas for diced or shredded chicken.
If you roast a chicken, used the carcass of the chicken and make homemade broth, its really easy. I often make mine in the crock pot. I throw in all the ingredients add water, seasonings and 4 hours later: broth! Store in ball glass jars and freeze. Defrost overnight in the refrigerator or in a large bowl with warm water for 3o to 45 minutes. Having homemade broth on hand, not only saves you money but you’ll have tasty soups without any additives or preservatives. Here are a few recipes we love:
We love having a little meat in our meals. Having cooked ground beef on hand allows me to make up casseroles, pizza, pasta, salads, and mexican dishes in no time. Just to name a few! You can read how I make it here. Once again, more fabulous recipes listed below:
One way of saving money on beans is to make them yourself. It takes very little effort and making them this way is simple and easy.
Beans are great for tacos, casseroles, salads, wraps, sandwiches, dips and more! Oh and you can make your own refried beans! If you want to decrease the amount of meat in a meal, adding beans to the dish deliver a protein packed punch and help keep you within your grocery budget.
I could honestly eat breakfast for all meals of the day. Here are some of my favorite freezer and quick breakfast recipes! Enjoy
Last Friday night my husband and I were watching an episode of Diners, Drive Ins and Dives. I’m always inspired by all these amazing restaurants. They make delicious food that have customers coming back for more. I love that business model! Make good food and people will come back time and time again.
Well, it is hard to find a good diner sometimes so I figured, “Hey I can do that!” Not own my own restaurant of course but have my little family saying, “I’ll be back tomorrow for breakfast.” HA! The inspired recipe from that show last week was a banana caramel french toast and I just had to re-create it.
In the original recipe they used a Brioche, which if I had gotten up at 4 am I could have easily made it, but waking up at 630 didn’t allow much time to make brioche. Store bought bread is what I used but it didn’t matter because once the banana caramel sauce was lathered over the top of this heavenly creation it was oh so tasty!
Okay okay, I’ll share the recipe now. Get your printer ready and make sure you have all the ingredients because you’ll want this on your table tomorrow morning.
SAUCE: In a medium sauce pan, on medium high heat add brown sugar, butter and half and half, and salt. Once mixture begins to thicken, add vanilla, cinnamon and banana to sauce and continue to cook for 10 minutes. Then set to the side but keep warm.
FRENCH TOAST: pre-heat a griddle pan on the stove on medium high heat and melt butter.
Pre-heat the oven to 170 degrees.
In a medium bowl combine, eggs, half and half, brown sugar, cinnamon and whisk together.
Starting with one piece of bread at a time, dip bread into egg mixture making sure it is evenly coated with the egg mixture and place on hot griddle and repeat with remaining slices of bread.
Cook on each side until golden brown, about 2-3 minutes.
Keep warm in the oven until all pieces of french toast are made.
Slice banana into bite side pieces and chop almonds.
Serving: cut one piece of bread diagonally. Top the first piece with banana slices, drizzle caramel sauce over the top then garnish with almonds. Stack second piece over first piece and repeat: banana slices, caramel sauce and almonds.
Lately I’ve been loving anything with a little heat. Not the kind of heat that says, “I can’t eat you because you are way to hot” but just the right heat that says “Flavor!” I came up with this tasty creation earlier this week and it was a hit in our house. And if it’s hubby approved, its approved for the blog. He’s a great taste tester and truly a huge helping in creating recipes with me. I believe it’s a recipe that will have you saying, “More salad please!
Last week we woke up to a blanket of snow. It was absolutely beautiful. We enjoyed everything about playing in it, until our fingers and toes got cold.
But before we headed outdoors that cold morning, we started with a hot breakfast to warm us up! I typically make a baked oatmeal but I didn’t want to wait 45 minutes. Little buddy and I were hungry, so we marched up stairs to whip up some dreamy blueberry banana oatmeal.
Yes, I took this picture in the snow. I couldn’t pass up the backdrop. There is nothing like natural scenery to enhance the picture right?
Recipe Type: Breakfast
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
2 cups whole milk or half and half
1 tablespoon butter
2 cups old fashioned oats
1 teaspoon cinnamon
1/3 cup brown sugar
1/4 teaspoon salt
1 cup blueberries
1 banana, sliced
Cinnamon for sprinkling (optional)
1/4 cup milk or cream (optional)
In a medium sauce pan on medium high heat, melt butter, add milk and bring to a boil.
Add oats, cinnamon, brown sugar and salt. Decrease temperature to medium-low heat. Stir together for 3 to 5 minutes.
After oatmeal is done, fold in blueberries.
Spoon oatmeal into bowl, cover with sliced bananas, garnish with a dash of cinnamon, add 1 to 2 tablespoons of milk or cream over oatmeal for a creamy finish.
Growing up my mom made a fantastic enchilada recipe. It wasn’t your normal enchilada recipe. Ranch dressing was the enchilada sauce and they were might tasty! I’ve made this recipe a lot as an adult. This recipe is one of my husbands favorite dishes also. And today I’m excited to share it with all of you!
I’ve adapted my mom’s orignal recipe, to add a few more of our favorite ingredients: salsa, black beans and extra sharp cheddar cheese. Also, this recipe is perfect for large families or freeze the additional pan of enchiladas for a meal later in the month if you have a small family like me!
Try it! It might just be your families new favorite too!
1 - 16 oz bottle of ranch dress or 2 cups of homemade ranch dressing
1 whole chicken shredded (6 cups)
2 cups of shredded extra sharp cheddar cheese
1 large onion, diced
2 cups black beans
16 whole wheat tortillas
Pre-heat oven to 350 degrees
In a medium size bowl, pour entire contents of salsa and ranch dressing into the bowl, stir together and set to the side.
In a large bowl combing chicken, onion, black beans, ½ cup cheese and toss with ½ cup of ranch and salsa mixture.
Spray two 9x13 pans with cooking spray.
Lay out tortilla, add ½ cup of mixture on each tortilla, roll and place into baking dish. Repeat until all 16 enchiladas are rolled and place into baking dish.
Divide ranch and salsa mixture over each pan and spread over evenly.
Top with cheese.
If baking one pan, cook on 350 degrees for 25 to 35 minutes. If cooking two trays cook for 35 to 45 minutes or until enchiladas are bubbly and cheese is melted.
Freezer storage: If storing one pan in the freezer, line with one piece of heavy duty aluminum foil and press down to help seal. Then add one more piece of aluminum foil over the top of first piece. Date and label. Store in freezer for up to 6 weeks.
Defrost over night or on the counter up to 2 hours. Then cook stated above.
Serve warm with spanish rice, refried beans or tossed salad.
Total Cost for this meal = $14.70 ($0.92 per serving)
Note: your cost may be different in your area. Suggestion for lowering the cost: make salsa and ranch dressing from scratch. Use less chicken and more beans. Decrease the amount of cheese. Use corn or white tortillas instead, they tend to be a little less expensive then whole wheat.
What is your favorite recipe you remember your mom (or dad) making? Do you enjoy making it as an adult too: like me?!