By far, the absolute best thing I have made this year has been a recipe I am about to share with you (granted it’s only a month into this year, but that’s beside the point). Unfortunately I don’t get to claim having invented this one, but oh-my-gracious it is delightful. Sarena shared this recipe for Applesauce Cake Muffins on her blog and I decided to give them a try. I made them alongside a recipe from EatBetterAmerica and the difference was so astounding that I’m not even putting the recipe from EBA on this blog (trust me, you wouldn’t want to waste your time with it when you can make these applesauce muffins). I cannot wait to make these muffins in cake form… um… hello deliciousness in my belly!
1/4 cup butter or margarine, softened (I use Country Crock Light)
2/3 cup brown sugar Splenda
1 cup no-sugar-added applesauce
3/4 cup all purpose flour
1/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1. Preheat the oven to 350 degrees. Grease 12 muffin cups.
2. In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt and pumpkin pie spice; stir into the applesauce mixture until well blended. Spread evenly into muffin cups.
3. Bake for 20 minutes in the preheated oven, or until edges are golden. Remove from in pan and cool on wire rack.
I’d leave it at just that, but I made this baked spaghetti this week that the boys are still raving about. It’s kind of embarrassing how easy it is, but sometimes we need a simple recipe for those rushed nights, right?
1 box whole wheat angel hair noodles
1 tbsp Italian seasoning
drizzle olive oil
1/4 cup parmesan cheese
1 (26oz) jar of favorite spaghetti sauce (we used Kroger’s garlic and herb)
1 cup Italian blend cheese, shredded
1. Preheat oven to 350. Boil noodles until al dente
2. Toss cooked noodles with olive oil, Italian seasoning and parmesan cheese. Pour into baking dish. Top with spaghetti sauce then top with shredded cheese.
3. Bake until cheese melts on top (5-10 minutes).
Note: The dairy free version leaves out the parmesan entirely and substitutes Soy Cheese for the shredded Italian blend cheese.
And since we’ve still been on that chicken kick, we made yet another new chicken recipe this week!
1/3 cup Dijon mustard
1/4 cup honey (we used sugar free imitation honey)
2 tbsp mayo (I know it sounds gross, just roll with it)
1 tsp steak sauce (we used Worcestershire)
4 boneless, skinless chicken breast halves
1. Preheat grill for medium heat.
2. In shallow bowl, mix mustard, honey, mayo, and steak sauce. Set aside a small amount of the mix for basting. Dip the chicken in the remaining sauce to coat.
3. Grill chicken over indirect heat for 18-20 minutes, turning occasionally or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes.
Recipe from AllRecipes.com
So glad you guys enjoyed Christopher’s post yesterday. He’s pretty hysterical in person so I’m glad that comes across in his writing as well. He is forever keeping me laughing which is so great! 🙂