What I Ate: Easiest Banana Muffins

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Buy Xanax In Usa What I Ate is a series that might not necessarily require a recipe but these muffins are a prime example of a recipe to file away and whip it up when the time is right.

https://modaypadel.com/qatc61v4c Pinterest introduced me to a shortcut banana muffin recipe just like the pumpkin muffin shortcut I loooove. Do you follow me on Pinterest? They’re so quick and really easy to make. I’m not a big baker but these came out perfectly!

Buy Diazepam Uk Online I made these guys before I knew how badly I’d need warm banana goodness. Work has gone bananas…to put it mildly. Bananas I tell you. Thank goodness I had these for the week. I think my crisis is averted. I’ll be sure to shower my local co-workers with these soon to thank them for all their support. When the goings get tough, the tough get going. For sure.

https://mmopage.com/news/c3hvnr3gz banana_muff_plate_590_390

Ingredients:

Buy Xanax Next Day Delivery Uk 1 box yellow cake mix
4 very ripe bananas (small or 3 large)
2 eggs

Directions:

Mash bananas or use a mixer, or food processor.
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Mix in eggs and cake mix.
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Add in cinnamon, nuts, dried fruit, chips, or anything you like! (I added cinnamon & cinnamon chips)
Fill muffin cups or a sprayed loaf pan.
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Bake 20 minutes, or until toothpick comes out cleanly.
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http://www.wowogallery.com/128uzsvkc These are suuuuper easy and are such a good use for discount bananas. I love discount produce and these bananas were a steal. Forty-three cents for 6 bananas. Forty three cents. I froze some of the least ripe bananas in chunks for future smoothies.
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https://www.prehistoricsoul.com/dsn8oo29v Cost Breakdown:
uber ripe bananas: $0.43
cake mix: $2.25
2 eggs: $0.30
cinnamon chips: $1.35 (1/2 bag)
total: $4.33, or $0.30 per muffin

Guy Fieri’s Chorizo and Polenta

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I was thumbing through a Food Network magazine when I stumbled upon this. I actually love Guy Fieri’s way of cooking and recipes. For as many burgers he slams down on Diners, Drive-ins, & Dives, he cooks really interesting and quality food. He often grills, uses a lot of marinades, and fresh greens. I wasn’t at all surprised to see swiss chard in this recipe.

https://fireheartmusic.com/u3vn7b4 This as good, but not amazing. I liked it to as a different dinner, but it probably won’t be part of my regular rotation.
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Chorizo and Polenta Lasagna
by Guy Fieri

Ingredients:

http://www.wowogallery.com/q87udqpnv 1 cup quick-cooking polenta
2 cups water (or chicken stock)
1 1/2 teaspoons kosher salt
2 tbs butter

Buy 10 Xanax Online Chorizo:
Olive oil
1 small onion, diced
1 pound ground pork
Kosher salt and freshly cracked black pepper
2 tbs paprika
1 tbs granulated garlic
1 tbs onion powder
1 tsp chili powder
1 tsp cumin
2 tbs red wine vinegar
4 cloves garlic, minced
One 14.5-ounce can diced tomatoes
1 bunch Swiss chard
1 clove garlic, minced
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1/2 cup grated mozzarella

Directions:

https://manabernardes.com/2024/xhrsbcg7 For the polenta: Bring the water to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to 4 minutes.
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Sprinkle with the salt and cook, covered, over medium heat for 5 to 6 minutes. Finish by folding in the butter. Keep warm while you prepare the chorizo.

https://serenityspaonline.com/41kslfi8 For the chorizo: Coat a large saute pan with olive oil and set over medium-high heat. Add the onions and cook until almost translucent, and then add the ground pork. Brown 4 to 5 minutes while breaking the pork pieces up with the back of a wooden spoon.
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Add the paprika, granulated garlic, onion powder, chili powder and cumin, and sprinkle with salt and pepper. Cook 1 minute longer to toast the spices, and then add the vinegar, garlic and tomatoes. Simmer until the sauce is thickened and reduced, 8 to 10 minutes. Taste and season once more with salt and pepper. Keep warm while cooking the chard.
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Wash, drain and finely slice the chard. (Cutting off the center stalk is optional). Heat the garlic and some olive oil in a large pan and saute, 3 to 4 minutes over low heat.
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Season with salt and pepper. Drain in a colander and squeeze out any excess moisture.

https://www.chat-quiberon.com/2024/01/18/boa2zktmiya Preheat the oven to 350 degrees F. Lightly grease an 8-by-8-by-2-inch dish or a 9-inch pan. Pour half of the polenta in and spread out evenly. Top with half of the chorizo and half of the Swiss chard. Sprinkle with half of the cheese.
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Repeat with a layer of the remaining polenta, then the remaining chorizo, swiss chard, and finally the remaining cheese. Cover with foil, place the dish on a sheet tray and bake 30 minutes.
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Remove the foil and bake until the cheese is golden and bubbly, 15 minutes longer. Let sit 10 minutes to set up, then cut into portions and serve.
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https://gungrove.com/9tcvd0xo9 I liked this, but didn’t looooove Fieri’s Chorizo and Polenta. I think it had some good flavors between the corny polenta and woody Swiss chard. The pork isn’t exactly what I think of as chorizo, but the spices were good.
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I cooked the polenta as the package directed, but now I know it would have had more flavor if I had used chicken stock. I don’t make much polenta but I suppose it is like rice or risotto which is considerably better when made with stock or wine. I also followed the package which thinks that 2 cups of dried polenta will be 5 servings. Let me tell you friends, that’s a good 8 hefty servings. Seriously. I used some leftovers in a different way, so stay tuned for that!

Citrus Smoothie & Smoothie Tips

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This smoothie is another example of just how many different ones I’ve whipped up (literally). I have more to come too! I have a few tips with this fresh tasting smoothie. Smoothies are a great breakfast to get back on track. I didn’t celebrate St. Patrick’s Day (I was being a lazy leprechaun) but we’re having a green/St. Patty’s Potluck today at work so that’ll give me some spirit. I’ll share it with you soon, as in later this week? maybe next week? Did you celebrate?

Order Alprazolam Powder https://serenityspaonline.com/y5exefay Juice versus milk for the liquid:
In this smoothie, I used low-cal juice to keep it more juicy/clean-textured rather than creamy. Milk would hint toward the yogurt. I think it waters down the smoothie. That’s a personal preference or flavor combo. Juice hikes up the calorie count. If the fruit is fresh (and not frozen) ice cubes will add that frozen slushiness while the fruit will add the liquid. 
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https://www.justoffbase.co.uk/uncategorized/lnpmo7fcl7r Not-just-berry-smoothie:
The mix of berries and peaches is perfect. Pineapple could have made it too acidic for me. I think the peach reminds me of a frozen cocktail on the beach. Mixed berries are great, but the seeds of raspberries can get to me. I only want to crunch down so much when sipping away. Banana is a pretty typical choice to add good thickness. I also love blueberries and mangos. 
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https://sieterevueltas.net/3b4pkv7a Yogurt & Citrus:
I like the tart  to contrast with the smooth creamy yogurt. Orange juice would be good too. I only recently discovered that I like pink grapefruit juice. It is a different flavor I don’t have all the time. So for me, that’s what makes it special.

https://sieterevueltas.net/0vptgyfk Other Add-Ins:
I love peanut butter in smoothies. Honey is a great touch to make it a bit sweeter. I want to try adding cocoa mix…I’ll be sure to report back on that. I loved nutella too. I’ve never added chocolate chips or nuts but that could be good. I want to try oatmeal.

https://mmopage.com/news/t1ypqqseaz https://www.ngoc.org.uk/uncategorized/future-events/5hh1mumtrv What makes a good smoothie to you? What do you want when you’re sipping away at breakfast?

What I Ate: Avocado BLT

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https://www.ngoc.org.uk/uncategorized/future-events/2bsw65his7t Happy Friday! Since we’ve successfully made it though the week together, I figure this Avocado BLT a perfect ‘What I Ate’ addition since obviously you do not need a recipe for a BLT. Bacon + Lettuce + Tomato = delicious. I’m going to add a few special touches to an already awesome sandwich. (Check out How Sweet It Is’ Avo BLT from this week too!)

The BLT is a perfect I-ate-some-pretty-bad-for-you-food-this-week option for the weekend,

https://mmopage.com/news/9hcjt0nxg or a breakfast-versus-lunch tie breaker,

https://modaypadel.com/oyi1gd2n or I-don’t-like-traditional-breakfast-food.  It has the perfect grease requirement for hangovers and the ideal fresh factor to make up for unhealthy indiscretions.
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I think BLTs are perfect for a quick dinner or even brunch. They’re great on whatever bread you have, rolls, wraps, biscuits, flatbread, bagels, pita pockets, anything!

https://www.justoffbase.co.uk/uncategorized/sqzmlkec7e I added some pesto aioli and some avocado. Perfection! Mix up some mayo and some pre-made pesto. Also, if you refer to it as aioli, even people who think they don’t like mayo will be alllll about it.
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I grilled the bacon in a criss-cross lattice pattern. Bacon in every bite! I like it suuuuper crispy but bacon in any form is perfect.
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Layer it up! I like it in the order of B then L then T. I added avocado to make it more special, filling, and creamy. avo_BLT_plate_590_390
I think there are tons of fun ways to keep a BLT interesting. I think a salad-y wrap would be good too. Maybe the lettuce and tomato in chunks mixed with ranch, avocado, and bacon! Ooo. Yum! A BLT grilled cheese would be delicious right about now. Or maybe a BLT with fried egg on ciabatta! I’ve made BLT pizza (which was to die for). Just goes to show you, BLTs are great inspiration.

https://fireheartmusic.com/gpa1bfk1 https://space1026.com/2024/01/n6x3uz1lh4 What do you do to keep sandwiches interesting? Any BLT variations I should try next?

Cookbook: Breakfast for Dinner

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Order Alprazolam 1Mg Do you make breakfast for dinner? I love to throw that into the mix and it is such a helpful theme for keeping dinner budget friendly and for keeping dinner varied. I was psyched to see Breakfast for Dinner by Lindsay landis and Taylor Hackbarth. Lindsay writes Love & Olive Oil and wrote Cookie Dough Lover’s Cookbook.
bfast_dinner_cover_590_390

https://sieterevueltas.net/bljyu03gf9b Besides the beautiful photos, I love that these are different recipes. This is no ‘scrambled-eggs-for-dinner’. These are real dinners, inspired by breakfast. I thought maple glazed meatballs was genius. Habanero-cheddar bread pudding? Yes please! Cornmeal pancakes with beer-braised short ribs also sounded amazing. The sunny side up burgers are a great idea (with a touch of crispy potatoes!) and will definitely be part of my menu planning sometime.
bfast_dinner_inside_590_390

Italian-Style Stuffed French Toast

adapted from Breakfast For Dinner

Ingredients:

https://masterfacilitator.com/ctb4dmejnh7 2 garlic cloves
½ cup whole-milk ricotta
¼ cup Parmesan cheese
3 tbs chopped basil
1 tsp dried oregano
salt & pepper
4 slices french bread
2 eggs
¼ cup milk
¼ tsp salt
½ tsp garlic powder
1 cup marinara sauce, warmed

Directions:

https://gungrove.com/tvr49xp5pf Mix ricotta, Parmesan, basil, oregano, salt, and pepper.
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Cut a pocket into the bread horizontally with a small sharp knife. Cut into the bottom of the bread, starting small and cutting deeper while leaving a ¼ inch intact around the other edges.
Gently stuff ricotta mixture into the bread.
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Whisk eggs, milk, salt, pepper, and garlic powder in a shallow dish/bowl.
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Heat a large skillet or grill pan over medium heat and spray with nonstick spray.
Gently dunk and coat stuffed bread pieces into the egg mix.
Pan fry on each side for about 3 minutes.
Top with marinara to serve.
bfast_dinner_sauced_590_390

https://manabernardes.com/2024/a9ti9j9yo9 I loved the flavors. I thought this savory stuffed french toast was great. The original recipe called for sauteed spinach mixed with the ricotta. That would be right up my ally, but I was out of spinach and lots of fresh basil. I left out the spinach, and upped the basil.

Buy Valium 10 Mg Online Occasionally I crave pancakes, but normally, I’m not seeking sweet for breakfast. This cookbook is perfect for lots of savory options.
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I truly love this book and thought it would be a great gift after being a house-guest. Cooking breakfast just seems so do-able and I think anyone would feel comfortable picking out something and whipping it up. Breakfast for dinner is also super fast…like fast enough to help allow you to watch the entire 3-hour Bachelor finale. 3 hours…that’s like a movie! Nope, don’t know who would need to fit those 3 hours into their week. Surely not me 😉

https://www.chat-quiberon.com/2024/01/18/9zqy27p Full 3 Bite Rule Disclosure: My copy of Breakfast For Dinner was completely complimentary but my thoughts, opinions, and words are entirely my own.

White Lasagna with Chicken and Spinach

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I had a hankering for lasagna and figured I’d whip up a new one. White! Lasagna is actually one of my favorites to make at home. I don’t eat beef so I rarely can order it out. I love the pasta/meat/cheese/sauce combinations. It is so compact, almost efficient (though that’s a terrible way to describe food).

I’m cooking for 2 and we like leftovers for lunches, but this will make 1 very large (13×9) or 2 smaller (9×9) lasagnas. I always make 2. Note: no-cook lasagna noodles work best when using a square/rectangular pan. I learned that the hard way when I used an oval baking dish once. Result: jigsaw puzzle!

When I make two, we eat one now (with leftovers) and freeze one for a-“dinner’s ready!”-surprise some busy night. Lasagna seems like kind of a lot of work for only a few servings if you were to half the recipe.
white_lasagna_plate_590_390

Ingredients:

1 pound lasagna noodles
1 pound ground chicken
¾ pound ground pork/sausage/ground beef/ground turkey
6 oz fresh baby spinach, chopped
12 oz ricotta
1 egg
3 tbs Parmesan, grated or shredded
2 tbs Italian seasoning
2 tbs garlic, chopped
8 oz shredded mozzarella
8 oz shredded white cheddar
16 oz light alfredo sauce
1 cup milk
salt & pepper

Directions:

Undercook lasagna noodles according to package (boil for 10 minutes if package says 12 minutes, or don’t cook if using bake-ready/no-cook pasta).
While water is boiling, cook pork and chicken until cooked through, draining any excess grease off. Cook separately to avoid over-cooking the chicken.
While meat is cooking, mix ricotta, Parmesan, egg, garlic, and Italian seasoning together.
white_lasagna_ricotta_590_390
Mix alfredo, milk, salt, and pepper together.
Preheat oven to 375 degrees and spray baking dish(es) with non-stick spray.
Set up an assembly line of the lasagna layers: cooked pasta; meats mixed together; ricotta; spinach; and shredded cheeses; with everything in reach.
Assemble lasagna(s). Tip: if making 2 make both at the same time to gauge quantities of each ingredient. Ladle a tiny amount of white sauce onto the bottom then layer with noodles.
Top with meat mixture. Ladle on about ⅓ cup of white sauce on top of the meat, before topping with about ⅓ cup of mixed cheeses.
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Layer on more noodles, then top with ricotta mixture.
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Layer on more noodles, then top with spinach, then top with about ⅓ cup of white sauce.
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Repeat until out of any of the layers.
Bake covered for 30 minutes.
If freezing one, remove that one from the oven, allow to cool, label & freeze.
If eating one immediately, uncover and bake another 20 minutes. Top with cheese for the last 5 minutes.
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Let stand 5 minutes before cutting.
white_lasagna_plate_590_390

I loved this one. It feels really different, but actually isn’t much different at all. It would be easy enough to make 2 at once, and use white sauce on 1 and red sauce on the other. The white sauce vs. red sauce also might be a good way to differentiate meat versus vegetarian lasagna.

Lasagna is a somewhat labor intensive dish but it is super easy to serve and generally crowd pleasing. It is a great one to prep in advance and only have to bake when serving. You can also “cheat” by skipping the pasta & ricotta layers and using ravioli instead.

Want more lasagna themes? I wholeheartedly recommend butternut squash lasagna or traditional lasagna. What a fun taste-off for your next family gathering or potluck?!

Here are some of my lasagna tips and I thought of a new one: in addition to making 2 at once, I suggest using all the pasta. Sometimes I’m cutting it down to fit my pan and I’m left with scraps. Save ‘em! Getting to the last layer to discover you’re out of pasta is the worst. I save a few full length for the top and piece some of the under layers. What they can’t see, won’t hurt, right?

Each of mine ended with a different top layer. I’m not going into mass production, so it is totally fine! Use it up!
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Mocha Nut Smoothie

I made a really amazing Friday-worthy smoothie the other day that I hadddd to share. By Friday I mean like the good old days of TGIF, but also that I appreciate Fridays at this time of year more than ever before.

Are you ready for this? It is gonna rock. your. world.

Ingredients:

boston cream pie yogurt
1 frozen banana
3 tbs mocha cappuccino hazelnut spread
2 tsp creamy peanut butter
1/4 cup coffee
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Directions:

Slice & freeze the banana in advance, to make it blend thicker (optional)
Assemble
Blend & enjoy!

The Mocha Cappuccino spread was an impulse buy and is amazing. The yogurt is only 90-calories and is my favorite flavor of non-greek yogurt. This smoothie has more calories than some of my others, but  hazelnut cappuccino spread is delectable and delicious. I figure that if this is my entire breakfast then I can make up for throughout the day. Also, it is Friday, and you deserve it.

This tastes like an ice creamy frappe/milkshake.

Ahhhhmazing. It is everything I want, every Friday morning.

Greek Veggie Pizza

I always wonder if I’ll ever run out of pizza toppings ideas. So far so good! I came up with this Greek pizzas as a meatless dinner idea. It was a hit!
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Ingredients:

2 zucchini
1 cup artichokes
2 cloves garlic, chopped
2 tsp dried oregano
pizza dough
⅓ cup pizza sauce
8 oz shredded mozzarella
1 tomato, sliced
¾ cup feta, crumbled
2 cups spinach, chopped

Directions:

Preheat oven to 400-degrees (also preheat pizza stone if using one)
Saute zucchini, artichokes, and garlic over medium heat for about 5 minutes or until zucchini is softened, but not squishy.
Add salt, pepper, and oregano.
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Pre-bake the pizza dough for 5-10 minutes until it starts to puff, and begins to cook around the edges.
Top with pizza/marinara sauce and mozzarella
Spread tomato slices across the base.
Sprinkle the zucchini/artichoke mixture on the top.
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Finally top with feta before baking the pizza.
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Bake 10 minutes in the preheated 400-degree oven.
After baking for the first round, top with spinach to bake for another 10 minutes (or until golden brown).
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I loved the freshness of the veggies, and the textures of the 2 cheeses. The feta gives the perfect salty component.

There’s very little sauce on this pizza, but the tomatoes provide some moisture too. There are so many veggies on here but I think the quantities were just right. They make it feel filling. The spinach was gently wilted but still had life to it. I was afraid of being “too much” but Mr. J said he’d like even more artichokes.
greek_pizza_slice_590_390

Birthday Roundup

I looooove birthdays! This was the first time in forever I didn’t have a big themed party. It did make me sad, but I just had to put on my big-girl-pants and deal. It just wasn’t in the cards this year. Next year will be a big one so hopefully that’ll work out. Mr. J made me feel special and loved and my family celebration was just perfect. This round up of my birthday wonderfulness is hot of the press. My birthday was just yesterday!

Work is crazyyy right now but the office took time out on a busy Friday, while prepping for an event, to throw an afternoon snack for me. Just wait for the theme. Are you ready? Boston gangster: Whitey Bulger. I’m fascinated by Boston gangster and mobster history and super curious about the trial (which should have been today).
bday_office_creampuff_590_390It was such a fun theme and I loved it. Well done ladies.

Mr. J had such an awesome birthday extravaganza day for me on my birthday-eve. I prefer to celebrate for days on end. We went to dinner at the it-spot in our town, Isabella. This place is so renowned that when we went the first time on a weeknight, there was a 2 hour wait. We had a gift certificate and a groupon so we went. to. town. I started with crab cakes. Mr. J started with steak and cheese eggrolls. Then I had duck breast, on duck confit, on pumpkin ravioli with some cherries. Wow is right. Mr. J had the pork chop with sweet potato puree and apple/sausage stuffed zucchini. It was amazing, but not photo-quality light. It was the best meal I’ve had in a very long time, maybe ever.
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Then we went to the movies and saw Identity Theft (jk, Thief. I messed that up all weekend so I wanted to keep it going for Mr. J). It was very funny and going to a late-night movie felt very special.

On the morning of my actual birthday, there were flowers and a card just waiting for me even after our late night out. That is love.
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We went to brunch with a very beloved couple. I love brunch and I was just so touched that they wanted to make a plan happen even when my party plans hadn’t worked out. I love seeing my old roommates so much and I’m thankful that the spouses know how connected we’ll be forever.

The fam dinner party was great. Mum made a really amazing dinner. Crepes! I loved them and am obsessed with planning a trip to Paris…stay tuned. We had chicken and spinach crepes in an decadent creamy sauce with just a few delightfully crisp edges. There were stuffed mushrooms, carrots and fruit.
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Of course we had the cake. THE cake. Chocolate ring of coconut fudge. This is no other cake for our family birthdays. It was the gooey-est that it has ever been. YUM.
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Peanut Butter & Jelly Smoothie

It is almost my birthday and I’ve been trying to eat sensibly in preparation, or in general I guess. Calories don’t count on birthdays. Also since I have to get up uber early on Saturday for a work event, I forsee a dunks bfast sandwich in my future. Weekend wake-ups shouldn’t start with a 6, but then again the actual work event days start with a 3, which is just gross, so this 6 am is peanuts.

Something delicious to start the day is necessary, but healthy to start the day is the norm. I’m still riding out my smoothie obsession for breakfast and getting ready while sipping a smoothie is just somehow relaxing. I liked the banana peanut butter  and nutella smoothie I made, but this time I was thinking PB&J!

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Ingredients:

6 oz vanilla Greek yogurt (or blueberry yogurt would be good too)
1 cup frozen blueberries
2 tbs reduced fat peanut butter
splash of milk (optional)

Directions:

Assemble & blend!

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I like the berries/fruit to be frozen, or semi-frozen so that the smoothie is thicker. Fresh berries would work too, but frozen are also easier to have on hand.

I prefer the taste of reduced fat peanut butter, and why not shave a few calories where you can? I go for chunky but I mooch from Mr. J’s creamy reduced fat pb when making smoothies (shhh!)

This one was good and very flavorful. I don’t know if it was my favorite so far, but a good change up from my normal yogurt-fruit-only smoothies.