Banana Oat Bars

8 overripe bananas, mashed well (I used frozen ones, that had been thawed)
2 t. banana or vanilla flavoring
2 1/2 c. quick oats
1/2 c. dried dates, chopped
1/2 c. pecans, walnuts. or hazelnuts, chopped (optional)
grated nutmeg or cinnamon, optional
1/2 c.mini chocolate chips, optional

Preheat oven to 350 degrees. Spray 9x13 pan. Combine bananas, flavoring, oats, dates, and nuts. Press evenly into pan. Sprinkle with cinnamon or nutmeg if desired. Bake for 30 minutes until edges start to crisp up. Add mini chips and spread across bars. Cool on wire rack. Cut into bars and enjoy! Store at room temperature. These bars came out really soft and chewy. I made another batch and cooked them 45-50 minutes for a firmer bar.

Chicken and Broccoli Cheesy Casserole

 3 c. cooked chicken, chopped

16 oz  bag of frozen broccoli (or asparagus, if you prefer)

1 c. diced onion

2 c. shredded mozzarella cheese

1 t. garlic powder

1 chicken bouillon cube*

1/2 c. water 

1 T. olive oil

1/4 t. pepper (or to taste)

1/4 c. sour cream

1 c. ricotta

Spray a 9 x 13 inch casserole dish. Add broccoli, onion, chicken bouillon, water, olive oil and pepper to a medium frying pan. Cook covered for about 10 minutes. Stir occasionally. In a medium bowl mix the chicken, garlic powder, sour cream and ricotta cheese together. Mix until blended. After 10 minutes of cooking the veggies, pour the broccoli mix into the bowl with the chicken. Stir until blended.  Add 1/4 c. of the shredded mozzarella cheese to the mix. Stir. Place in sprayed dish and spread evenly. Add the remaining mozzarella cheese on top and bake at 350 degrees for 45-50 minutes. Once the top layer of cheese is browned a bit it should be done. Serve warm and enjoy!

*I just used the water that I had cooked the chicken in, instead of adding a bouillon cube (too much salt ).

Chicken & Rice Foil Pack

1 can (10 1/2 oz) condensed cream of mushroom soup

1 ½ c. chicken broth

3 t. Montreal chicken seasoning

2 c. uncooked instant white rice

½ c. shredded carrot 

1 c. halved, seeded and sliced mini sweet peppers

4 boneless skinless chicken breasts (4-5oz each)

4 slices cooked bacon, coarsely chopped 

2 green onions, sliced 

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray. Measure 1/2 cup of the soup, and reserve. Mix remaining soup, broth, and 1 t. of seasoning; beat with whisk to blend. Add instant rice; stir and let stand about 8 minutes or until most of the liquid is absorbed. Stir in carrots and peppers. Season chicken with remaining seasoning. Place on center of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each chicken breast. Divide any remaining soaking liquid over tops of breasts. Spread 2 T. reserved soup over each breast; evenly top with bacon. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with green onions.

    *To make in oven, place packs on cookie sheet. Bake at 375 for 20-30 minutes or until juice of chicken is clear when center of thickest part is cut. For crockpot, cook on high for 3-4 hours.

   

Grilled Parmesan Chicken

4 boneless skinless chicken breasts (4 to 5 oz each)

½ t. salt-free garlic-herb blend

½ c. ranch, or Italian dressing, not dry

¼ c. water 

2 c. quartered small red potatoes

1 c. ready-to-eat baby-cut carrots, cut in half lengthwise  

¼ lb fresh green beans, trimmed 

1/3 c. finely shredded Parmesan cheese

 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil**; spray with cooking spray. Sprinkle chicken with garlic-herb blend; place 1 breast on each sheet of foil. Drizzle 1 tablespoon of the dressing over each breast. In medium bowl, mix remaining 1/4 cup dressing and the water. Stir in potatoes, carrots and green beans. Divide vegetables among chicken breasts. Sprinkle with cheese. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on grill over medium heat. Cover grill; cook 10 minutes. Rotate packets 1/2 turn; cook 5 to 15 minutes longer or until vegetables are tender and juice of chicken is clear when center of thickest part is cut . Or cook in crockpot on high for 3-4 hours, or in 375 oven for 20-30 minutes. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

 *May use other veggies as well.

 **Double layer if using regular foil.

Grilled Cheesy Potatoes

4 c. frozen potatoes with onions & peppers*

1 T. vegetable oil

1/2 t. seasoned salt, or Mrs. Dash

3/4 c. shredded cheese, your choice

Heat gas or charcoal grill. Spray 1 (18x13-inch) sheet of heavy-duty foil with cooking spray. Place potatoes on center of foil. Drizzle with oil; sprinkle with seasoned salt. Bring up 2 sides of foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packet on grill over medium heat. Cover grill; cook 30 minutes, turning once, or in 375 oven for 20-30 minutes, until done. Carefully open packet; sprinkle cheese over potatoes. Cover loosely; let stand 4 to 5 minutes or until cheese is melted.

*or use 4 c. chopped potato or wedges with skins, and add chopped peppers and onions.

**If you don’t have heavy duty foil, use two layers of regular foil.

Eggplant Parmesan Bites

2 eggplants, peeled* & cut into 1" cubes; If using fairytale eggplants, you'll need more
2 c. seasoned bread crumbs, I used Panko
2 T. dried basil
3/4 c. Parmesan cheese, grated
3 eggs, slightly beaten
1 c. flour
1 1/2 t. salt
oil
2 T. water
fresh parsley, chopped, optional
spaghetti/tomato sauce, for dipping

Heat 2" oil in large pan over medium-high heat. Oil is ready when water sizzles when dropped in it. Place eggplant in colander and sprinkle with salt. Toss to mix and allow to rest for 30 minutes as water drains. Combine breadcrumbs, Parmesan cheese, and basil. In a separate bowl, combine eggs and water. Place flour in another bowl. Season each dish with salt and pepper. Working a little at a time, dip eggplant in flour until coated. Shake off excess. Dip in egg mixture. Shake off excess. Dip in bread mixture. Shake off excess. Once eggplant is coated, carefully lower in hot oil with a flat spatula. Fry for 30-45 seconds, until golden brown. Place on a paper towel lined plate to drain. Serve hot, garnished with parsley and warm spaghetti sauce for dipping. Enjoy!

*I didn't peel them, that's where the nutrients are.

Stuffed Zucchini Boats

1 lb. ground chuck browned, drained and rinsed*
1-2 jars spaghetti sauce

1+ c. mozzarella cheese, shredded (depending on how much you like)

garlic, minced
1/4 t. of salt
1/4 t. of pepper
Parmesan cheese, fresh or canned

Italian seasoning, to taste
large yellow or green zucchini or squash, sliced long ways

Pepperoni slices, I used turkey pepperoni

½ c. ricotta cheese, optional

½ c. bread crumbs, optional

Preheat oven to 350. Slice and clean seeds out of zucchini. Scoop out the flesh to 1/2 inch. Dice zucchini flesh and place in a bowl with garlic, salt, pepper, Parmesan, bread crumbs, mozzarella, and 1 jar of sauce. Add the meat. Add ricotta, Pour more sauce in sprayed baking pan. Place the zucchini on top of the sauce. Spoon the meat mixture on top of the zucchini boats. Pour sauce on top and sprinkle with more mozzarella. Bake for 30 minutes. Sprinkle more Parmesan and bake 15 more minutes. If it starts to get too brown, cover with aluminum foil and finish baking.

*ground sausage could be used instead

1st picture is before sauce and cheese is added; 2nd picture is after baking. They were delicious!

Honey-Do Cookies

1 c. butter

1 1/4 c. dark brown sugar

1/2 c. granulated sugar

2 eggs, room temperature

1 t. vanilla

2 c. SR flour

1 c. uncooked rolled oats

1/4 t. cinnamon

1 c. white chocolate chips**

1 c. chocolate chips/chunks**

In a medium saucepan, melt the butter, over medium-low heat. Remove from the heat. Place in a bowl. Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes. (Do not skip this step.) Remove the mixture from the refrigerator and stir in the eggs and vanilla. Add the flour, oats, and cinnamon. Mix together with a spoon. Gently fold in the white chocolate chips and chocolate chips. Chill dough until it is firm enough to be hand rolled, about 30 minutes in the fridge. Roll by hand into 24 medium-size balls or use a scoop, and place on a parchment lined cookie sheet. Refrigerate for 30 minutes. While the dough is chilling, heat the oven to 325. Bake for 12 to 14 minutes, or until the edges just start to turn golden. (Do not overbake)

*These are called Honey-do because he’ll do anything you want after he tastes them.

**Use good quality chips, like ghiradelli for best taste.

Thumbprint Cookies with Chocolate Ganache

2 c. + 2 T. SR flour

1 c. butter, cold, sliced into 1 T. pieces

2/3 c. sugar

1/2 t. almond extract

1/2 c. jam/preserves, seedless (use whatever flavor you like)*

Glaze (optional)

1 c. powdered sugar

1 t. almond extract

2 - 4 t. water

Chocolate Ganache

1 c. heavy whipping cream

1/2 c. butter

1 t. vanilla

2 2/3 c. chocolate chips

Preheat oven to 350. Combine flour, butter and sugar until mixed well (it will take some time since the butter is cold). Add in almond extract. Shape dough into 1-inch balls, about 1 T. each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 t. of jam). Fill each with 1/4 - 1/2 tsp jam. Chill in refrigerator for 20 minutes. Bake in oven 14 - 18 minutes. Make glaze while baking. Combine all ingredients in bowl until the consistency you want is reached. Place in small Ziploc bag and snip off one end. Drizzle cookies with glaze when cool. Store cookies in an airtight container.

*May also bake cookies first, with indention, and allow to cool for 20 minutes before adding chocolate ganache to the cookie. Add sprinkles if desired. Ganache will set up quickly in the refrigerator.

Directions for chocolate ganache:

Place cream and butter in pan and heat, but do not boil. Remove from burner. Combine vanilla and chocolate chips in a bowl. Pour hot butter mixture over top and stir until creamy. Let sit for 5 minutes. Stir. Allow to sit for 20 minutes until thick. Pour small amounts into indented cups. Top with sprinkles if desired. Place in refrigerator to set up completely. 

Mint Chocolate Chip Baked Alaska

Chocolate Cake Layer:

1 c. granulated sugar

1 ½ c. SR flour

6 T. cocoa powder

1 T. lemon juice

¼ c. oil

1 t. vanilla

1 c. milk

Ice Cream Layer:

48 oz carton Mint Chocolate Chip Ice Cream, softened*

Meringue Layer: (optional)

4 large egg whites

¼ t. cream of tartar

1 c. granulated sugar

⅛ t. salt

½ t. vanilla

Preheat oven to 350. Grease a 9-inch round cake pan. Set aside. In a large mixing bowl, whisk together the sugar, flour and cocoa powder. Add the lemon juice, oil, vanilla and milk. Pour the prepared cake batter into the prepared cake pan. Bake cake in oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely in the pan on a wire rack. Invert cooled cake onto a large serving plate. Spray a 9-inch round bowl with cooking spray and line with several pieces of plastic wrap, allowing enough plastic wrap to wrap around bowl. Spray the plastic wrap with cooking spray and fill the bowl with softened ice cream. Carefully place the piece of cake on top of the bowl of ice cream, and cover with more plastic wrap. Freeze until firm, at least 4-6 hours, preferably overnight. To make the meringue: Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk the egg whites on medium-high speed until foamy. Whisk in cream of tarter and continue whisking for an additional minute. Slowly add the granulated sugar and salt and continue whipping on medium-high speed. Once all the sugar has been added, add the vanilla extract. Turn the speed to high, and whip until the egg whites are glossy and form stiff peaks. To assemble and serve cake: Preheat oven to 500. Remove frozen ice cream cake from the freezer and turn upside down onto a pizza stone or plate. Remove plastic wrap and use an off set spatula to cover the cake completely with meringue. Bake the cake until meringue begins to brown, about 2-4 minutes. Alternatively, use a kitchen torch to brown the meringue. Serve immediately, by slicing with a large serrated knife, dipping knife into hot water and wiping dry between each cut.

*May substitute different kinds of ice cream