Wednesday, May 22, 2013

Spinach & Feta Stuffed Chicken

You know how sometimes you have stuff sort of sitting in your fridge because you bought it on sale, or for a different recipe, and now you're just not sure what to do with it?  I had that happen a few months ago with baby spinach and crumbled feta cheese.

A couple of Google searches later, I came across a recipe from for an easy spinach and feta stuffed chicken breast, and thought I'd give it a whirl, and my own small twists.

Ready to see how it's done?

Thursday, May 16, 2013

The Healthiest Cookies in the World

You know that Pinterest thing? How it sucks you in and you end up pinning directions for how to make your own soap and ten thousand recipes for cookies that you'll probably never have time to make?

I stumbled across the recipe for two-ingredient cookies several months ago, and I finally found time to make some this weekend.  I kid you not - Lauren over at The Burlap Bag has a recipe for oatmeal cookies that has two ingredients as the base of the cookie. Bananas and oats. And then you add whatever mix-ins you like and chow down with very little guilt. Especially if you go the raisin route for your mix-in.

When these cookies were all said and done, they had a very chewy consistency, and a taste similar to banana bread. I also added cinnamon for flavoring, because I'm not a big enough fan of bananas by themselves.

Sunday, May 5, 2013

Quinoa & Black Beans

I discovered the awesomeness of quinoa several months ago, after hemming and hawing for a while about whether or not it was worth trying. I'm so glad I did.  By itself, quinoa is rather unassuming. I think it has a bit of a nutty flavor, but it's not particularly strong. Quinoa is a type of grain that's naturally gluten-free, so this is excellent for people with gluten intolerance or who are trying to reduce their intake of gluten.

In my TurboFire recipe book, one of the recipes calls for a side of quinoa and black beans. I decided to alter the recipe for the side dish just a little, and I think it works well. It's great with fish.

It's ridiculously easy, and there are probably a dozen ways you could change even this basic recipe up to suit your individual tastes.