Baby Friendly Blueberry Muffins

Now that little man is eating all finger foods, I've been "forced" into thinking about toddler food and meals. Toddler food? Did I even just say that? *tears* This mama is just not ready for her baby to be so grown up! But now that he is growing up, I've had a lot of fun making his toddler meals, as well as experimenting in the kitchen. This weekend, I was making some protein blueberry muffins for the hubs and I when I thought, "Why not make some baby friendly blueberry muffins?" Duh.

D-man isn't drinking cow's milk yet, and I think I am going to continue that trend for a while so I thought I would try replacing cow's milk with breast milk. I mean, why not? My baby friendly muffins turned out pretty well! (Yes, I tasted them.) Dayton ate a whole muffin before dinner and kept reaching for more. Yes! I had few friends ask for the recipe, so here it is!

(I'm a "little of this," "little of that" cook/baker, so I did my best to write down some measurements!)

Ingredients:

• 1 1/2 cups oat flour
• 1/2 tsp. salt
•  2 tsp. baking powder
• 1 banana
• 1 organic egg
• 1/2 cup breast milk
• 1/2 tsp. vanilla extract
• 1 cup fresh blueberries

Directions:

1. Preheat over to 400 degrees. Grease muffin tin or line with muffin liners.
2. Combine oat flour, salt, and baking powder. In a separate bowl mix egg, vanilla, and milk. Combine the two bowels in a mixer.
3. After mixing for a minute, add the banana and mix well.
4. Fold in blueberries. Mix just enough to combine ingredients. 
5. Fill muffin cups 3/4 full with the mixture.
6. Bake for 20-25 minutes. Let cool and enjoy!

I hope your littles enjoy!

Clean Blueberry Muffins

Who doesn't love blueberry muffins? This girl does! After Dayton was born, a friend brought over dinner and some blueberry muffins. They were perfect mid-afternoon (and middle of the night) snacks. Muffins are so yummy, but they are so not healthy. I found a good blueberry muffin recipe and then made it clean. Here it is! (The ingredients that are in parenthesis are the original ingredients.)

Clean Whole Wheat Blueberry Muffins

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup Stevia (sugar)
• 1/2 tsp. salt
•  2 tsp. baking powder
• 1/3 cup greek yogurt (vegetable oil)
• 1 organic egg
• 1/3 cup organic skim milk
• 1 cup fresh blueberries
• extra Stevia to sprinkle on top

Directions:

1. Preheat overn to 400 degress. Grease muffin tin or line with muffin liners.
2. Combine flour, Stevia, salt, and baking powder. In a seperate bowl mix yogurt, egg, and milk. Combine the two bowels. 
3. Fold in blueberries. Mix just enough to combine ingredients. 
4. Fill muffin cups 3/4 full with the mixture. Sprinkle Stevia on top.
5. Bake for 20-25 minutes. Let cool and enjoy!

I made 18 muffins from this recipe! Yummy muffins with no guilt!

Clean Chocolate Chip Banana Bread

Every now and then we have some bananas that start turning bad. As soon as I see some black spots, they go in a baggie and "rot" until they're just right for banana bread. I don't make it too often, but when I do I make it healthy and clean! Here is my "healthified" version for clean chocolate chip banana bread.

Clean Chocolate Chip Banana Bread

Ingredients:

• 2 cups whole grain flour
• 1 tsp. baking soda
• 1/4 tsp. sea salt
• 1/2 cup organic butter
• 3/4 cup Stevia brown sugar
• 2 organic eggs, beaten
• 2-4 overripe bananas
• 3/4 cup dark chocolate chips (I like to use the mini chips)

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 9x5 loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean

Hope you enjoy it!

Clean Eating ~ Whole Wheat Pancakes

Pancakes have always been one of my favorite things to make on Saturday mornings after getting some much needed sleep. Unfortunately, pancakes are packed with processed flour and not-to-good-for-you stuff. That's why the hubs and I love this recipe so much!

This Whole Wheat Pancake recipe is clean (no processed foods) and is almost guilt-free! We prefer the taste of whole wheat to white, so this recipe is exactly what we look forward to every now and then on a lazier Saturday morning. If you try them out, I hope you enjoy these healthy, light and fluffy pancakes!

Whole Wheat Pancakes

Ingredients:

•  2 cups whole wheat flour
• 4 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 2 tsp. Stevia in the Raw
• 2 large eggs
• 2 cups organic fat free milk
• 2 tsp. vanilla
• cooking spay

Directions:

1. Mix all dry ingredients in a bowl. 
2. Mix all wet ingredients in a separate bowl.
3. Mix 2 bowls together well until there are no "dry spots", but do not over mix.
4. Heat a large skillet on medium to low heat. Spray with cooking spray.
5. Pour 1/4 cup batter for each pancake. When the pancake begins to bubble, flip it over. 
6. Repeat with the remainder of the batter.
7. Serving size is 2 pancakes.

Other:

• We use all-natural maple syrup, but you can find some tasty sugar free syrups as well!
• Try adding some fruit when the pancake begins to bubble before you flip it over. Blueberries are one of our favorites!

I hope you try them! I know they're good when the hubs asks me to make them! Happy clean eating!

"Italian Stallion" Chicken ~ Clean Eating

They did it again. The "cooks" over at "He and She Eat Clean" came up with another delicious, chicken clean eating recipe. I'm telling you...I love these guys! We have been eating some fabulous clean eating meals at lunch time - all prepped on Sunday - thanks to the recipes on this blog!

Brad and I really liked the seasoning of this chicken. It had a lot more "spice" flavor than the Salsa Chicken (here) did. We usually add whole grain crackers, sprouted grain bread, or brown rice to this dish. Even if you don't want to add carbs, this recipe is yummy on it's own!

"Italian Stallion Chicken"

Ingredients:

• 3-4 lbs of boneless, skinless chicken breasts
• 5 medium tomatoes
• 3/4 cup chopped onion (we use Vidalia/Sweet)
• 3 Tbsp minced garlic
• 2 Tbsp tomato paste
• 2 Tbsp olive oil
• 1 Tbsp honey

Dry Ingredients/Spices:

• 1 Tbsp basil
• 1 Tbsp thyme
• 1 Tbsp red pepper flakes
• 1 Tbsp oregano
• 1 tsp rosemary
• 1 tsp parsley
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp bay leaves

Directions:
1.  Mix all ingredients (not including the chicken breasts) together in a blender/food processor (must hold at least 5 cups) and blend for about 30 seconds until ingredients are mixed well.
2.  Place blended pasta sauce in sauce pan and simmer on low/medium heat for about 10-15 minutes until sauce takes on a thicker consistency and a dark shade of red.
3.  Mix chicken breasts and pasta sauce in crock pot and cook on low heat for at least 7 hours.
4.  After 7 hours, you will notice the sauce looks very runny, this is normal.  Remove crock pot from heating base, shred chicken with a wooden spoon or spatula and as it cools, the shredded chicken will absorb the juices from the pasta sauce.

*Side Note: Yet again, the Pinterest idea worked! Shredded chicken in my Kitchen Aid. So easy...so perfect!

Nutritional Information: 

• Calories: 160
• Fat: 2g
• Carbs: 2g
• Protein: 36g

Happy clean eating!

Salsa Chicken ~ Clean Eating

I am really excited to share this recipe! Yum! This recipe is called "Salsa Chicken" and it is clean!! This recipe provides tons of protein with little carbs and fat! Can't get much better that. Oh! and this recipe is also Gluten Free.

I love the blog, @He and She Eat Clean. They are always providing awesome recipes to make and they are all CLEAN!! Every recipe that I have tried so far has been great.

Salsa Chicken

Ingredients:

• 3-4 lbs of boneless, skinless chicken breasts 
• 4 large diced tomatoe
• 1.5 cups (roughly) of your favorite salsa
• 2 tbsp granulated garlic
• 2 tbsp red pepper flakes
• 1 tbsp black pepper
• 1 tsp cayenne pepper (if you want to make it spicy)

Directions:
1.  Mix all ingredients in crock pot and cook on low for at least 7 hours.
2.  After 7 hours, shred the chicken in the crock pot and let it cool before placing it in a container.
**Side note: I used my Kitchen Aid to shred the chicken!! Amazingly easy! After the chicken is mostly cooked, put the chicken in your Kitchen Aid with the dough paddle. Set the speed on 4 and your chicken will be shredded in about 1 minute!! Fantastic!!

Happy clean eating! Hope you enjoy :)

The Bishop Christmas Party

So...we have been in our house for almost 4 weeks! Woohoo! We have been killing ourselves trying to unpack/decorate/clean the house for the "Bishop Christmas Party."

Brad decided that as a "Thank You" to his team at John Deere, we would host a Christmas Party. I was all for this...if the house was ready! Hence the killing ourselves... I LOVE hosting parties, cooking, baking, decorating, and all that hosting entails. This is some Southern Hospitality right here up in Iowa. About 2 weeks before the party, I planned out the menu. The cooking/baking/preparing began on Sunday...the party was Thursday night at 6:00 pm!

Brad is a Manufacturing Engineer Supervisor at JD. He has about a 6-7 person team. So far, he is loving his job and I think it is safe to say (from previous comments), that Brad's team is glad he is here. That's my man. Anyways, we were very happy to have his team and their significant others over, as well as a few other co-workers for some Christmas fun!

I spent all of Wednesday and Thursday afternoon in the kitchen. I mean, from 12:00 - late into the night on Wednesday and until 6:00 on Thursday. Whew! Like I said though, I love this stuff! The first guest arrived promptly at 6:00 on Thursday night. Everyone else came within the next 15 minutes. We had a full house! total, we had 20 people over.

The Menu:

Snacks/Candies:

• Chocolate covered pretzels with Christmas sprinkles
• Pretzel Kisses
• Homemade Cream Cheese Mints

Appetizers:

• Spicy Chicken Roll-ups
• Spinach Artichoke dip and chips
• Garlic dip and chips
• Fruit Pizza Cups

Dinner:

• Chicken Bacon Ranch Pasta
• Three Meat Pizza Casserole
• Chicken Salad and rolls

Dessert:

• New York Cheesecake (homemade from scratch!)
• Candy Cane Blossom cookies
• Chocolate Brownie Cupcakes

I didn't get too many pictures, unfortunately...I was a little busy...but here are a few!

Overall, we had a wonderful time. It was so nice to spend time with each guest and get to know some of the wives better. God has blessed us with a beautiful home, good jobs, and great people around us.

Pin That! ~ Candy Cane Blossoms

Saw it. Pinned it. Actually Did it!

Yep! Today is Thursday...yet again. The good thing is Thursday are the link up day for "Saw it. Pinned it. Did it." with Steph @BEAUtiful Mess and Katie @Keep Calm and Carry on!

This week I was a little rushed to complete this post since we are hosting Brad's work Christmas party at our house...um, TONIGHT! So, I used one of the cookie recipes that I made yesterday for this post. They also happen to be new for me, something I found on Pinterest, and a new favorite!! They are Christmas cute!

Candy Cane Blossoms

Original Pin...

Source: kiurl.co via Claire on Pinterest

Aren't they pretty?!? These cookies turned out so cute and they were pretty easy! And thanks to my ABSOLUTELY AMAZING HUBBY!, as of last night...I own this baby!!

No lie. I called my husband yesterday at 4:30 in an absolute tizzy. "Babe! I need you to stop at the store on your way home from work. My hand mixer just broke! The engine is dead. Stupid cheap crap!"

About an hour later...in walks my husband...with a KITCHEN AID in his arms!! Holla! I about fell out. Dead. Slain. Now ladies, this isn't the base model. My husband spent a pretty penny on this baby. A girls kitchen dream!! Now my life is complete. Oh yea...and it's red. Done deal.

Anyways! Back to the cookies. They are awesome.
Ingredients:

• 1 bag Hershey;s Kisses brand Candy Cane Kisses
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 egg
• 2 cups all purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2 tablespoons milk
• Red and Green colored sugar

Directions:

1. Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)
2. Beat butter, sugar, vanilla, and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.
3. Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.
4. Bake 8 - 1o minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yields approximately 35 cookies.

 Happy Baking and pinning! Woo!

Brownie Batter Chocolate Fudge Cupcakes

Whoa...these were so yummy! If you don't mind eating 8,000 calories in one bite, then these cupcakes are for you!

Now I will say, I will not be making these on a regular basis, but for the holidays? These cupcakes were a huge hit! I am a self-acclaimed chocolate addict, so these were a huge temptation for me. They were really really good. Brad died over them. You must try them...at least once...

 Brownie Batter Chocolate Fudge Cupcakes 

Brownie Batter:

•  1/4 cup butter, melted
• 1/3 cup fat-free sweetened condensed milk
• 1/3 cup milk
• 1 (18.25 oz) box devil’s food cake mix

1. Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. 
2. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.

Cupcakes:

• 1 (18.25 oz) box devil’s food cake mix
• 1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/2 cup milk
• 2 cups mini semi-sweet chocolate chips

1. Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. 
2. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. 
3. Stir in chocolate chips. 
4. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. 
5. Remove brownie batter from freezer and press into the cupcake batter. 
6. Bake for 22-28 mins. Allow to cool completely before frosting.

Frosting:

• 5 sticks butter, softened
• 8 oz powdered sugar
• 1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
• a pinch of table salt
• 1.5 cups light corn syrup
• 2 tsp vanilla extract
• 16 oz milk chocolate chips

1. Melt chocolate chips in the microwave, stirring well every 30 seconds. 
2. Allow to cool for 5-10 mins. 
3. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. 
4. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. 
5. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. 
6. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) 

*Side note: I will say, I didn't have enough time to make this frosting, so I just used the whipped chocolate frosting in a can. It still turned out amazing.

Happy baking and enjoy the chocolate overload!!

Parmesan Cheese Ball

Who doesn't love a good cheese ball? This one was a new recipe for me and I was very happy with how it turned out. It has ranch in it, so the hubs ate it up!

Parmesan Cheese Ball

Ingredients:

• 8 oz package cream cheese, softened
• 1/2 package (4 1/2 tsp) dry ranch dressing mix
• 1/3 cup mayonnaise
• 2 cup shredded mozzarella cheese
• finely chopped pecans(I used almonds!)

Directions:

1. Combine first 4 ingredients in a bowl.  
2. Mix well.  
3. Form mixture into a ball and roll in chopped pecans (or almonds).  
4. Refrigerate before serving with crackers.

 Happy cooking!

Fruit Pizza Cups

This is one of my favorite and most requested recipes! Easy and delicious!

Fruit Pizza Cups

Ingredients ~ Sugar Cookie:

• 1 C margarine (softened)                                                             
• ½ t. baking soda
• ½ C brown sugar 
• 2 C flour – add ½ C more for cut outs 
•  ½ C sugar     
• ½ t. salt
• 1 egg                                                                                                     
• 1 t. vanilla

Ingredients ~ Icing:

• 1 cup cool whip
• 1, 8 oz. cream cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• mixed berries (or any desired fruit)

Directions:

1. Cream together margarine and sugars.  
2. Add egg and vanilla.  
3. Add dry ingredients.  
4. Refrigerate for a few hours especially for the cut outs.  Place balls in a greased muffin tin.
5. Roll cookie dough into 1 1/2 inch balls. Plac
6. Bake at 350 degrees for 10 minutes.  
7. After allowing cookies to cool for about 2 minutes, use a tsp measuring took to make an imprint in the cookie by pressing it down into the middle of the cookie.
8. While cookies are still warm, but not hot, take them out of the muffin tin and allow them to cool completely.
9. Mix together the icing and spoon into cookies. 
10. Add fruit as desired.

Happy baking!

Cream Cheese Mints ~ from Scratch!

If I had known these were going to be this easy to make, I would been making them years ago! Brad absolutely loves them! When I mentioned I was going to make them, he was pretty happy about it. They were easy, they turned out great, AND mint actually helps you feel less full, so your guests will appreciate them as well!

Cream Cheese Mints

Ingredients:

• 1, 3 oz package cream cheese, softened
• 1 tsp. pure peppermint or mint extract
• 3 cups powdered sugar, sifted
• optional - food coloring
• optional - rainbow-colored sugar crystals

Directions:

1. Line baking sheets with waxed paper.  I use jelly roll-size pans.
2. In a mixing bowl, with an electric mixer beat together softened cream cheese and peppermint extract.
3. *Note: While creaming the cream cheese is the ideal time to add food coloring to dye the dough.
4. Add powdered sugar gradually and beat until smooth, kneading in the last of the powdered sugar with hands or a heavy spoon. 
5. Lightly dust the wax paper-lined baking sheets with sifted powdered sugar.  
6. Using a 1/2-teaspoon measuring spoon, form mixture into balls the size of a cherry.
7. Place two rows of dough balls 1/2-inch or so apart, then flatten with a pretty stamp or a fork, like I do.  If you'll lay out a couple rows first, by the time you're ready to roll out the third row, the tops of the dough balls are dry enough to flatten easily without having to dip and re-dip the fork in powdered sugar.
    

Pretzels and Chocolate

Yum, yum, yum. I am a SUCKER for the pretzel/chocolate combo. LOVE!! Plus, they are so easy to decorate for any holiday or occasion! Here are 2 of my favorite ways to combine the two yummies.


Chocolate Pretzel Rods

Ingredients:

• pretzel rods
•  melting chocolates (cake section)
• holiday/colored sprinkles

Directions:

1. Melt chocolate as directed in the microwave (carefully).
2. Dip pretzel rods in the chocolate.
3. Hold the dipped pretzel over a paper plate as you decorate with sprinkles.
4. Lay decorated pretzel on wax paper to harden.

________________________________________________________________________
Pretzel Kisses

Ingredients:

• 1 bag square pretzels (butter squares)
• 2 bags hugs kisses
• 1 bag M&M's

Directions:

1. Heat oven to "warm".
2. Place pretzels on baking sheet. Unwrap and place a Hugs kiss on each pretzel.
3. "Bake" in the oven for about 8 minutes.
4. While Hugs kisses are warm, place an M&M in the center.
5. Place baking sheet in the refrigerator to cool.

Happy baking! Enjoy that salty/sweet snack!

Spicy Chicken Tortilla Roll Ups

If you love spicy chicken, you will love these! I have now made them about 3 times for appetizers at a party. They always go...and quickly! The first time I made them, I tried them out at our Super Bowl party in 2011. They were a hit and we loved them, so now they're usually added to my menu!

Spicy Chicken Tortilla Roll Ups

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 can Ro-tel diced tomatoes, drained
• 12 oz cream cheese, softened
• 1 cup shredded cheddar or monterey jack cheese
• 1 clove garlic, minced
• 3 tsp ancho chili powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic salt (I like Lawry's)
• 1/4 cup cilantro, chopped
• 6 scallions, white and green parts, chopped
• 6-8 large flour tortillas

Directions:

1. Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. 
2. Add chicken to a skillet and add about 1 cup of water. 
3. Cover and cook on med-high heat until cooked through. 
4. Add more water if necessary. 
5. Once the chicken is cooked, cool slightly and shred with 2 forks.
6. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together. 
7. Lay out tortillas and divide mixture evenly in the center of each. 
8. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. 
9. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). 
10. Cover with plastic wrap and refrigerate until ready to serve.

Happy party planning and cooking!

Kristen's Chicken Salad

I LOVE chicken salad. It's such a yummy, cold sandwich. In the south, this dish can rack up quite a few calories though, so I have made my own "healthified" version of a family favorite. This recipe is packed with protein! This is healthy, light lunch paired with wheat crackers or wheat bread!

Kristen's Chicken Salad

Ingredients:

•  4-5 chicken breasts
• light Italian dressing
• salt and pepper to taste
• 6 boiled eggs, use egg whites only
• red grapes
• 3 stalks celery
• light mayo, I use Miracle Whip (it's only 20 calories per serving!)

Directions:

1. Heat oven to 375 degrees. Place chicken breasts in a greased glass pan. Pour Italian dressing over to give flavor as the chicken bakes. Bake chicken for 60 minutes or until middle is white.
2. Boil the eggs, discard yolks, and chop egg whites. Place in a large bowl.
3. Chop celery and add to bowl.
4. Wash grapes and add to bowl.
5. After chicken is baked, shred or cut into small pieces and add to bowl.
6. Add mayo and salt and pepper. I use a little less than a cup for my chicken salad to save on calories, but add mayo and salt and pepper to your taste.

This recipe usually gives me lunch for about 5-6 days! Enjoy!!
 

Pizza Casserole

Pizza is definitely not healthy, but this recipe was delicious and has been a husband/party approved meal!

Pizza Casserole

Ingredients:

• 1 lb bow tie pasta
• 1 lb mild pork sausage (we don't eat pork, so I used turkey sausage)
• 1 large onion, medium size chopped
• 2 (26 ounce) jars spaghetti sauce (use your favorite)
• 1 lb cubed cooked ham (we don't eat ham, so I left this out)
• 1/2-1 lb of sliced pepperoni
• 3 (8 ounce) bags of shredded mozzarella cheese
• 6 tablespoons of grated parmesan cheese
• 2 tablespoons chopped garlic
• 1 teaspoon dried oregano

Directions:

1. Cook pasta in boiling water until al dent é.
2. Cook sausage, garlic powder and oregano with onions until the juices run clear.
3. In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
4. Layer ingredients in the order listed below.
5. 1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.
6. 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.
7. 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni(completely covering the entire top with pepperoni).
8. Bake at 375°F for 40 minutes.
9. Let sit for 5 minutes before serving.

You will want to share this one! Happy cooking!

Baked Parmesan and Herb Chicken

This recipe came from one of my favorite "Skinny" cooking blogs by Kelly @Eat Yourself Skinny! Love love love her blog and recipes! Kelly takes her favorite recipes, "healthifies" them, posts the recipes, and also gives the nutritional information! Woo! Could you ask for anything easier? (Other than having her come to your house and make these dishes herself?!?)

Anyways, this recipe has become a favorite at the Bishop household. It's quick, easy, and 241 calories per serving! This is a great during the week dinner.(Although this recipe is not quite "clean," it is a healthy recipe with low calories and high protein.)

Baked Parmesan and Herb Chicken

Ingredients:

• 4 skinless chicken cutlets
• 1 cup panko bread crumbs
• 2/3 cup shredded Parmesan cheese
• 1 tsp. fresh rosemary, chopped
• 2 tsp. fresh thyme leaves
• 4 Tbsp light butter
• 1 tsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• 1 tsp. minced garlic

Directions:

1. Preheat oven to 375 degrees.  
2. Combine panko bread crumbs, Parmesan cheese and fresh herbs.  
3. In a saucepan, melt butter and stir in Dijon mustard, Worcestershire and garlic.  
4. Remove from heat.  Dip chicken in butter mixture, roll in breadcrumb mixture, pressing gently to make sure all crumbs cling.  
5. Place on baking pan and bake for about 30 minutes or until golden.

I added green beans for this dinner. For my green beans:

1. Lightly grease a 8x8  glass baking dish. Preheat oven to 375 degree.
2. Cut off tips of green beans and wash.
3. Spread green beans out in the baking dish. Place small pieces of light butter around the dish.
4. Sprinkle green beans with garlic powder, pepper, and parmesan cheese.
5. Bake for about 25-30 minutes.

Happy cooking!

Parmesan Quinoa Bites

Quinoa. Have you heard about it? It's a little cooking secret that more people should need to know about.

Quinoa (pronounced "keen-wa") is a protein packed grain. It also has fiber, calcium, and iron. That's a lot of nutrition in such a little grain! Also, it's easier and faster to cook than brown rice!

I found this recipe on Pinterest and had pinned it under my "Clean Eating" board. I had wanted to try these, but then forgot about them. Then I bought the ingredients...and never made them. Well, I'm in my new kitchen, so I have been motivated to cook even more! Here they are! Yummy and delicious

Parmesan Quinoa Bites

Ingredients:

• 2 1/2 cups of cooked quinoa (instead of preparing quinoa with water like the package suggests, use chicken broth. so much tastier!)
• 3 large eggs
• 3 stalks of green onion, sliced thin
• 1 cup grated carrots
• 2 cloves garlic, minced
• 1/3 cup fresh parsley, chopped
• 3/4 cup parmesan cheese, plus extra to sprinkle on top
• 3 Tbsp rice flour (or regular flour if you’re not GF)
• 1/4 tsp salt (more if you use water to make your quinoa. otherwise, the chicken broth adds enough salt.)
• 1/4 tsp pepper

Directions: 

1. Preheat oven to 350 (fahrenheit). 
2. Combine all of your ingredients in a large bowl (except for the extra parmesan for the top of each bite) and mix well.  
3. Spray your muffin tins entirely with cooking spray (don’t skimp on the spray or your bites will stick).  
4. Scoop out enough mixture to fill your standard muffin tins 3/4 full.  
5. Sprinkle more parmesan cheese on top of each muffin tin portion.  
6. Bake in over for 20-30 minutes.  
7. Ready when slightly browned on top and a fairly browned crust on bottom and sides has formed.  

(The charm of these bites is the nice and crispy, almost chewy, crust around all the edges.  The cheese melts and bakes into the sides….and oh my, it’s heavenly.  So don’t remove too early…..but you don’t want them burnt and dried out either.  So watch them carefully!)

Happy cooking AND clean eating!

Pin That! ~ Pumpkin Spiced Cream Cheese Breakfast Rolls

 

Saw it. Pinned it. Actually did it!

It's Thursday! and this particular Thursday holds so much more excitement than most Thursdays because...

WE ARE MOVING TOMORROW!!

Tomorrow, we will be moving into the house that we have anxiously patiently been waiting for! We started building our house here in Iowa aaaaall the way back in July. Now it is November, and the house is ready for us! Today, they are doing the final cleaning and we will be closing in the morning and moving in the afternoon (well moving a little bit in the afternoon - most of the move will be on Saturday when Brad's family will be here to help!)

So, yea, anyways...we are super excited!! Now on to other great things about Thursday! Today is "Saw it. Pinned it. Did it." linkup with Steph @Beautiful Mess and Katie @Keep Calm and Carry On.

So, (since we are moving and most of our stuff is packed and I can't really do a craft...) I baked again. And yes, I am obsessed with pumpkin recipes. I know, I know. It's tragic. The muffins from last week were a huge hit with Brad's team, so I guess they don't mind an abundance of pumpkin goodies. Those boys sure are spoiled! Well, today, they are getting.... (originally from Pinterest, via The Picky Palate. I adore this blog.

original pin

Pumpkin Spiced Cream Cheese Breakfast Rolls   

Ingredients: Rolls

• 2 packages/cans Pillsbury Crescent Rolls
• 4 0z cream cheese, softened
• 1/4 Cup brown sugar
• 1/4 Cup canned pumpkin (Libby’s)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg

Ingredients: Frosting 

• 4 oz softened cream cheese
• 1/2 Cup powdered sugar
• 1/2 teaspoon vanilla
• 1 Tablespoon canned pumpkin (Libby’s)

Directions:

1. Preheat oven to 350 degrees F.  Unroll crescent rolls to form 4 rectangles placed side by side.  Pinch seams together to form one long rectangle.  
2. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined.  
3. Spread mixture over crescents leaving a 1/2 inch border around edges.  Starting at long end, roll up then cut into 1 inch pieces.  
4. Place around 2 9 inch cake pans that have been sprayed with cooking spray.  I left the centers open so the rolls form a circle. (I placed the rolls on a large cookie sheet).
5. Bake for 28-30 minutes or until rolls are golden brown.  Remove and let cool for 10 minutes.  Frost warm rolls with cream cheese frosting recipe below.
6. For the frosting, Mix all ingredients into a large bowl until smooth.  Spread over warm rolls.

I think I made 2 mistakes....1) I used Pillsbury 's seamless dough sheet instead of the crescent rolls (I thought that would be waaaay easier, and 2) let's just say, I can't wait to use my new oven. I would keep an eye on these guys. Mine turned out a little crispy and they definitely don't look like the picture. They were still really yummy though! I will have to try them again!

Happy Baking!!  

Baked Chicken, Broccoli and Rice

This week, the hubs decided he wanted something slightly different than his normal pasta dishes for lunch. I always look for recipes with plenty of protein, wheat carbs, and some kind of vegetable. So, this recipe was perfect!

Baked Chicken, Broccoli and Rice

Ingredients:

• 1 can Campbell's Condensed Cream of Broccoli Soup
• 1 cup chopped broccoli
• 1 cup water
• 3/4 cup brown rice
• 1/8 tsp. black pepper
• 4 skinless, boneless chicken breast halves
• 1 tsp. paprika

Directions:

1. Stir the soup, water, rice, broccoli, and black pepper in a 2-quart shallow baking dish. 
2. Top with the chicken. Sprinkle the chicken with the paprika. 
3. Cover the baking dish.
4. Bake at 375 degrees F. for 45 minutes or until the chicken is cooked through and the rice is tender.