Today is Recipe Friday and I am so excited about it! First up, I have a recipe to share with you guys that Christopher claims is his new favorite dessert! But I mean, who can blame him? It has bananas + PB + chocolate + brown sugar + butter… c’mon, you know your mouth is watering. 😉 Seriously, it’s crazy delicious! Check ’em out:
3/4 cup butter
2/3 cup Splenda
2/3 cup Splenda Brown Sugar
1 egg, beaten
1 tsp vanilla
1 cup mashed banana
1 3/4 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar free chocolate chips
1/2 cup peanut butter chips
1. Preheat oven to 350 degrees. Spray 10 x 15″ pan with nonstick cooking spray.
And just so you can see how amazing it looks after it’s cut into squares:
I eat strawberries, blueberries and bananas like it’s my job during the summer time. Mostly in cereal, frequently straight up and occasionally in smoothies. This week I went to make “banana soft serve” when I had a moment of inspiration… why not add strawberries and blueberries too?? So I did. Ah-mazing!
Banana Berry Smoothie
1 frozen banana
3 strawberries, sliced with tops removed
palm full blueberries
Pulse banana in blender until creamy in texture. Add strawberries and blueberries and blend until combined. Pour into a pretty glass and enjoy!
Last week we were at Kroger browsing the meat on sale when we came across ground chicken for $1.69/lb. Winner winner chicken dinner! (hahaha! Oh the irony. I crack myself up sometimes, hehe). Anyway, we bought some ground chicken having no idea what we’d do with it until I was flipping through a friend’s Weight Watcher’s magazine and came across a recipe for Buffalo Chicken Sliders. Um, yes please!
Note: I recognize that this is not the traditional way to make Cincinnati Chili, but I’m not a huge fan of the traditional version so I adapted it for us. It’s still too similar to Cincinnati Chili to call it anything else, though, so I’m leaving the name. For a more traditional recipe, check out What’s Cooking America.
1 lb extra lean ground turkey
1 large onion, diced
1 clove garlic, minced
1 tbsp chili powder
1 (15oz) can red kidney beans, drained and rinsed
1 tsp allspice
1 tsp cinnamon
1 tsp ground cumin
1/2 tsp ground red pepper
1/2 tsp salt
1 1/2 tbsp unsweetend cocoa
2 (7 oz) cans tomato sauce
1 tbsp Worcestershire sauce
1 tbsp cider vinegar
1/2 cup water
1 lb whole wheat spaghetti noodles, cooked al dente
Toppings: Oyster crackers, shredded cheddar cheese, chopped onion and more kidney beans if desired.
1. In a large pot over medium high heat, saute onion, ground turkey, garlic and chili powder until turkey is browned.
2. Add allspice, cinnamon, cumin, red pepper, salt, cocoa, tomato sauce, Worcestershire sauce, cider vinegar and water. Reduce heat to low and simmer uncovered for an hour and a half. Remove from heat.
3. Serve chili over cooked spaghetti and top with toppings of your choice.
Traditional Cincinnati Chili is served in the following ways:
Two-Way Chili: Chili served on Spaghetti
Three-Way Chili: Additionally topped with shredded cheddar cheese
Four-Way Chili: Additionally topped with chopped onions
Five-Way Chili: Additionally topped with kidney beans
Since we add kidney beans to the chili itself, we only make it to three-way chili in this house (no thank you raw onions). But hey, it’s our kitchen, we call the shots!