Sometimes you just have to have something sweet. I’ve been doing so good eating clean and healthy lately that I didn’t really want to blow it on a sweet bite. I found a recipe for a cinnamon sugar donut hole and thought to myself that I could easily adapt this to make it into a sweet dessert that wouldn’t blow my whole day. The wheels started turning and next thing I knew, I was in the kitchen baking away.
Here’s what you need:
1 ½ c. whole wheat flour
¾ teaspoon baking powder
¾ teaspoon baking soda
dash of salt
¾ cup of nonfat Vanilla Greek Yogurt (plain would work, too)
2 tablespoon canola oil
1 ½ teaspoon vanilla extract
2 ½ tablespoon brown sugar
1 tablespoon almond milk
¼ cup sugar
2 tablespoon ground cinnamon
1 tablespoon melted butter
Preheat oven to 400 degrees. Combine the flour, baking soda, baking powder, salt in a medium-sized bowl. Blend in the yogurt, oil, vanilla extract, egg, brown sugar, milk until well combined.
Grease a mini muffin pan and divide the dough equally. Bake for 10-12 minutes.
Allow the muffins to cool for about 2 minutes. While they are cooling combine the sugar and cinnamon in a shallow bowl. Use a pastry brush (I couldn’t find my pastry brush, so I used a BBQ brush – it worked!) to apply the butter then dip into the cinnamon sugar mixture.
That’s it. These cinnamon sugar mini muffins are super easy and super tasty. They hit the nail on the head of my sweet tooth craving. I think these would even be good for part of a breakfast. I might try that tomorrow morning!
Honey lime shrimp and noodles. So simple, so easy and absolutely delicious!
Towards the end of the week we start running out of groceries around here. For the past few months J and I haven’t even been home for the weekend, so we haven’t needed to buy too many groceries. This past weekend we stayed in – all day Saturday, which means we had to cook for breakfast, lunch and dinner. That’s a lot of cooking in my household in only one day.
By dinnertime my cabinets were looking a bit sparse and I struggled to come up with something to cook. I had some frozen cooked shrimp and some Roman noodles… we were really running dry!
I thought about it, looked up a few recipes and then decided to create a combination of about 5 recipes. It couldn’t have turned out better! It was perfect for just the two of us!
Here’s what you need:
18-20 medium size shrimp
¼ c. canola oil
⅛ c. light soy sauce
⅛ c. honey
juice of 2 limes
1 ½ teaspoon garlic powder
1 pack Roman noodles
I used the already cooked shrimp because that’s what I had on hand.
Marinade your shrimp in the oil, soy sauce, garlic powder, honey and lime juice above for about 30 minutes in the fridge. Cook the Roman noodles per the directions, except do not add the flavor packet. Drain the water from the noodles and set aside. Heat shrimp over medium heat in a skillet until cooked through. Reserve about ¼ cup of the marinade. Add the shrimp and the reserved marinade to the noodles.
Delicious! I think this honey lime shrimp and noodles is a perfect summer dinner. Enjoy!
Sometimes a post doesn’t need any words.
J has been asking for some buffalo wings for awhile now. I’m not a big wing fan, so I wanted to do something a little different. I found a recipe for some buffalo chicken fries that looked amazing then I adapted it to J’s liking, which basically means it lost some of its healthiness. Oh well. Maybe next time!
What you need:
1 cup cooked chicken, shredded or cubed
½ cup buffalo sauce
2 potatoes, cut into slices
½ tsp. garlic powder
½ tsp. pepper
1 tsp. salt
½ cup shredded cheddar cheese
Set your oven to 450 degrees. Slice your potatoes into thin slices or wedges, place on a foil-lined baking pan that has been sprayed with cooking spray. Make sure the potatoes are in one layer, not overlapping one another. Spray the top with cooking spray and evenly sprinkle on the garlic powder, salt and pepper. Place in oven for 15 minutes or until they start to turn golden brown. Once the fries are done, remove from oven and turn the oven down to 350 degrees.
Place the cooked chicken into a shallow bowl with the buffalo sauce. If you want a little more heat you can add a few drops of hot sauce. I don’t like my food too spicy so I skipped the hot sauce. Stir to cover the chicken evenly with the sauce.
Cover the fries with the chicken mixture and top with cheese. Place back in the oven for about 5 minutes or until cheese is melted.
You can top with feta cheese, sour cream and chives, if you wish.
These buffalo chicken fries were a huge hit! My husband loves any food covered in buffalo sauce. He probably would eat buffalo-wing flavored cookies! Seriously, he would! They were super easy to prepare and took less than 30 minutes from start to finish, including cooking the chicken. I had one accident though – I let my dogs distract me while I was pulling the fries out of the oven the first time and accidentally burnt my arm with the very hot pan. So please be careful out there!
adapted from Dashing Dish