Just a Mom, HA!

Chili Lime Chicken Rub

We recently came into possession of a hand-me-down grill.  It is slow, doesn’t tell you the temp, is confusing to use, but has also opened the door for all new kinds of cooking ideas (you may sense my excitement here, but I’ll spare you my attempt at typing squeal sounds).

Now that being said, this site is about Average Pantries and not everyone has a grill, so I’m just sharing recipes that could also be made by some other means – oven, broiler, etc.  This recipe is a new fav that was simple to prepare, but fresh and tasty in every bite.

Chili Lime Chicken Rub
(adapted from a Betty Crocker recipe)

• 2 tsp chili powder
• 2 tsp brown sugar
• 1 lime, zested and juiced
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp black pepper
• 4 boneless, skinless chicken breasts

Combine all powders (including lime zest) in a small dish.  Trim chicken as desired.  Lay chicken in a large sealable container then add half of the lime juice and half of the powder.  Rub and press mixture onto chicken, then flip to the other side and repeat.  Seal container and place in refrigerator for at least 30 minutes (I let mine go all afternoon) then cook as desired.  Since I took the oil out of this dish, you may want to use a bit of cooking spray on your grill or in your pan.

*Kim’s note:  These were great along a Roasted Carrot Salad that I plan to share soon, but we’re also going to chop up the leftovers to put in Navajo Tacos tonight.  This is a very versatile dish!

Happy Cooking!

Mini Peanut Butter Cookies (Gluten Free)

I’m about to show you a cookie that is flour-less, butter-less, and that boasts only 4 ingredients in its batter. Brace yourself:

Huh. I was a little surprised myself.  This is a normal looking little cookie – not what I’ve come to expect from gluten-free baking.  Sadly I made these when I was so sick that I lost my sense of taste completely, so I can’t tell you how they are straight out of the oven, but I will say that their texture improves with time and their taste on day 2 is very scrumptious.

Mini Ingredient Peanut Butter Cookies
(Slightly Modified from Spark Recipes)

• 1 c Peanut Butter* (works best with natural PB, reduced-fat, low sodium, that kind)
• 1 egg
• 1/2 c. packed brown sugar
• 1/2 tsp vanilla
• Milk chocolate chips, if desired

Combine first 4 ingredients and stir until well combined.  Use a rounded teaspoon to scoop dough onto a cookie sheet (I lined mine with parchment paper for easy removal).  Bake at 350 degrees for 7 minutes, remove from oven, stick one or two chips into the cookie tops, then return cookies to oven one final minute of baking.  Let cookie sit on baking sheet to cool then remove them to a rack.

*Kim’s notes: I’d love to try this recipe again with natural Almond Butter.  Also, if you aren’t a fan of chocolate, skip the chips and criss-cross the dough balls with fork tongs for a more classic PB cookie look.

Peanut Butter Frozen Fluff

This is a dessert that can please almost anyone.

The Reese’s lover looking for a chocolate-PB fix.  The health nut that needs a treat that won’t ruin the day.  Even the Weight Watcher’s crowd only has to count one little point for this dessert.

Oh, and it’s easy. That pleases me.

You can eat these in their wrappers, straight from the freezer, or you can be a little classier and turn them out into a dish or plate to be eaten with a utensil.  When sharing one with Cee tonight I used the plate approach, which was classy… until I licked the plate to not waste one drop of the gooey joy that is this stuff.

Peanut Butter Frozen Fluff (adapted from Spark Recipes)

• 1/2 tub of light or fat-free whipped topping (such as Cool Whip)
• 1 Tbs of natural, reduced-fat Peanut Butter
• Chocolate syrup (such as Hershey’s), reduced calorie or sugar-free
• cupcake liners

Stir together the whipped topping and peanut butter until combined. Spoon into liners that are in a cupcake pan or set out on a tray (this recipe makes 6).  Freeze until set – I let mine go over night, then put cups into a freezer bag or wrap them individually to be stored in the freezer until time to serve.

Kim’s note: These were great, but maybe PB isn’t your thing.  I’m thinking of trying this again, but mixing in a couple of Tbs of cheesecake pudding, then drizzle it with strawberry sauce.  Or mashing some berries and putting them in for fruit fluff.

Happy Cooking!

Banana Oat Cookies

This is actually another semi-healthy cookie recipe.  The banana flavor pounds your taste buds, the oats give it substance, and with only 3 Tbs of butter (I used a light spread) there isn’t too much to be guilty about…

UNLESS (dun dun duuuuhhhh)….

You take them to the next level by adding chocolate chips and crushed up Reese’s pieces (in Easter colors).

These cookies are pretty ugly, but that’s their only negative – they’re soft, moist, and flavorful. At the end of the day, there was only 4 left which I think says plenty about their flavor.

Banana Oat Cookies
(adapted from Spark Recipes)

• 3 Tbs butter, softened (I used light spread)
• 1 mashed ripe banana
• 1/2 c. brown sugar
• 1 tsp vanilla
• 1 egg white
• 1/2 tsp cinnamon
• 3/4 c. flour
• 1 c. quick oats
• 1/4 tsp baking soda
• 2/3 c. mix in’s (in the pictured cookies I used mini chocolate chips and crushed Reese’s pieces, but to be healthy you could use some raisins, chopped nuts, blueberries, whatever suits your tastes)

Combine all wet ingredients and brown sugar in a large mixing bowl.  Add dry ingredients and stir well. Add mix in’s and blend until evenly distributed.  Spoon cookies out onto cookie sheets (I baked mine on parchment paper) in about tablespoon sizes, not too big.  Bake at 350 degrees for 12 minutes. Cookies will be soft, cool on baking sheet and then on wire racks.  Makes close to 2 dozen.

Happy Cooking!

Surprise Ingredient Chocolate Chip Cookies

These cookies are healthy.  That means a somewhat odd texture, but a taste that’s just about normal.

If that doesn’t weird you out then keep reading.

Did you spot the surprise ingredient?  That would be a chickpea.  A garbanzo.  Otherwise known as a bean.

I got this recipe from my friend the Trainer Mama.  I didn’t do much to her recipe, just used regular flour since that’s all I had, and added a few of my own touches to the dough-making process.

Chocolate Chip Chickpea Cookies

• 1 c. brown sugar
• 3/4 c. sugar free applesauce
• 2 large egg whites
• 2 tsp. vanilla
• 1 can chickpeas (garbanzo beans), drained and rinsed
• 2 c. semi-sweet chocolate chips
• 2 c. flour (she uses whole wheat, I used all-purpose)
• 1/2 c. rolled oats
• 1 tsp baking soda
• 1/4 tsp salt (I would only add this if you’re using no-salt beans, canned beans have TONS of sodium)

I found that the cookies tasted most like cookies when the beans were mashed – if you don’t mash them then the occasional bite just tastes like a bean.  To mash I warm the beans up a little first then mash with my hands and a potato masher.  They will be flaky, but that’s normal.

Add all wet ingredients and sugars to the mashed beans and blend together.  Next add the dry ingredients and stir well to form the dough.  Lastly stir in the chocolate chips.

Bake on parchment paper or a lightly sprayed cooking sheet at 350 degrees for 11 minutes.  Remove from oven and let cool on wire racks.  Store in an air tight container and can be frozen to make them last longer.

*Since these are a low-cal sweet treat, I have a small bag that I keep in the freezer for when I need an emergency dessert that won’t ruin my healthy day.  I even like them cold and straight from the freezer since that makes the odd/chewy texture less noticeable.

I was worried my boys wouldn’t like these and I’d have to end up eating them all by myself, but they really surprised me.  Jay and Cee both gobbled them up like regular cookies…

Sometimes it can be a little hard to get the shot I want when cookies are involved.

Happy Cooking!

Easy Ranch Vinaigrette Marinade

This recipe is seriously the doggie paddle of home cooking.

No chopping, no mincing, no begging ingredients to stay fresh just a little longer.

BUT, that being said, Jay and I fell over with the wonderful flavor.  It’s not much to look at since I baked it, but just you wait till I’ve got a BBQ and can get some nice grill lines on there.

This does require a little bit of planning though, because for best results this marinade should sit over night. Trust me, it’s worth it.

I should also note that this recipe originally came from AllRecipes.com, but you know me, I had to make a little tweak or two to cut back on oil.  I’m so glad that I did because this marinade REALLY soaks in.

Easy Ranch Vinaigrette (adapted from Allrecipes.com)

• 1 packet of Ranch Seasoning
• 1 Tbs red wine vinegar
• 1/2 Tbs canola oil
• 4 chicken breasts (I cut mine into 8 strips)

Mix all ingredients in a large sealable plastic bag.  Add chicken, seal bag, and work the mix until it is dispersed throughout the chicken.  Store in the refrigerator over night (mine sat for about 20 hours). Then cook as you like – on the grill, broiler, or bake.  I baked mine at 375 for about 20 minutes since they were thick-ish strips, adjust your cook time according to the size of your pieces.

Happy Cooking!

Creamy Honey Dijon Dressing (fat-free)

I’m really not a mustard person – I won’t touch the plain stuff, but a little honey dijon, put in the right places and dilluted properly, can really do wonders.

Like this salad dressing for example.  I cannot sing its praises enough.  Sweet and tangy, but no fat to worry about.  Jay said it had a bit too much kick for him, but I think that may have more to do with the brand of honey dijon that I was using (French’s, the store was out of the Jack Daniel’s that I usually get) than with the dressing itself.

Works great for traditional salads, sweeter salads, or as a broccoli slaw dressing.

Creamy Honey Dijon Dressing (fat-free)
adapted from AllRecipes.com

• 1 (6 oz) container of plain yogurt (fat-free, or normal if you don’t care about that kind of thing)
• 1 Tbs honey dijon mustard
• 1/4 c honey
• 1/4 tsp. celery seed

Blend all ingredients together with wisk or spoon.  Refrigerate at least one hour before serving.

Happy Cooking!

Slow Cooker Mac & Cheese

At my house growing up, Mac and Cheese came from a little blue box.

But at Grandpa’s house it changed into a delicacy of big noodles, glob-y cheese, and secret spices.

This is a recipe to make my Grandpa proud.  It’s full of flavor, full of secrets, and you don’t even have to cook the noodles!  Main dish or side dish, this was a crowd pleaser in our house.

Slow Cooker Macaroni and Cheese
(Adapted from Recipezaar.com)

• 1/4 c. flour
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 of an onion, chopped fine
• 1/2 tsp paprika
• 1 celery heart, cut fine
• parsley
• 3 c. milk
• 2 c. grated cheddar cheese (use less if using a sharp cheese)
• 2 c. uncooked elbow macaroni

In your biggest saucepan saute the onion, salt, pepper, and paprika.  Meanwhile, combine the milk and flour and wisk or shake until no lumps are left.  Pour the milk into the saucepan with the onion and spices.  Heat slowly until the mixture thickens and bubbles.  Add cheese and celery, stirring until melted.  Remove from heat and stir in the macaroni, sprinkle with parsley.  Dump contents of saucepan into your slow cooker and cook on low for about 2 hours.*

Kim’s notes:

1. KNOW YOUR SLOW COOKER!  My slow cooker tends to go faster than recipes indicate,  and after 2 hours my noodles got a little mushy.  If you’re like me, scale the time back and check those noodles.
2. Jay didn’t even notice the celery – HA! Veggie successfully snuck!
3. Even with a crock pot liner, the noodles stuck a little bit. Spraying your crock pot or liner ahead of time can help with that.

Happy Cooking!

Veggie Joes

Love Manwich?  Then do not read this post.

Love meatless chili? Then you might be intrigued.

I found a recipe for vegetarian Sloppy Joes, I made it my own without oil and with extra veggies, but then I served it up on brown rice and had a meal that even my healthy brother could eat.  It’s tasty, but it has a bit more of a kick than I expected, so watch for that if you’re sensitive.  We aren’t super spicy people around here but Jay and I devoured it, no prob.

If anyone tries this on buns I’d love to hear about how it holds up.  I also think it would be great with the rice I used but also in lettuce wraps and with a glob of sour cream.

Veggie Joes (adapted from Allrecipes.com)

• 1/2 c chopped onion
• 1/2 c chopped celery
• 1/2 c chopped carrots
• 1/2 small zucchini, cubed into small pieces
• 1/2 bell pepper (I used yellow), chopped
• 1 clove garlic, minced
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 1/2 tablespoons chili powder
• 1 Tbs tomato paste
• 1 Tbs white-ish vinegar (I used rice vinegar)
• 1/2 tsp ground black pepper
• 2 (15 ounce) can kidney beans, drained and rinsed
• Rice, rolls, buns, lettuce wraps, whatever you plan to serve it with

Pasta E Fagioli

I adore Pasta E Fagioli soup from the Olive Garden.  Ever since discovering the all-you-can-eat soup, salad, and breadstick combo there during high school, I’ve been hooked.

Lots of recipes online claim to have the exact Olive Garden recipe, but since most call for spaghetti sauce as an ingredient, I haven’t put a lot of stock in these claims.  However, as it is possibly my favorite soup, I took a stab at making it in my trusty crock pot, but Kim style (meaning no oil and extra veggies).  Jay and I loved it, it was great the second time around, and it will definitely be a repeat in our house.

Pasta E Fagioli

• 1/2 lb lean ground beef
• 1/3 of a large red onion, chopped
• 1 c. carrots, cut very fine (the larger the chunks the longer the cook time)
• 3 small-med celery stalks, cut lengthwise then chopped
• 1 can petite diced tomatoes, undrained
• 1/2 can kidney beans, drained and rinsed
• 1/2 can white beans, drained and rinsed
• 3 c. low-sodium beef broth
• 3/4 of a 16.5 oz jar red pasta sauce
• 1 tsp. oregano
• 1/2 tsp salt (this was with low sodium broth and may not be necessary if using regular)
• 1/4 tsp black pepper
• 1/2 c. dry ditalini (small tube pasta), other small pastas could be substituted if needed

Brown the meat, then drain well.  Chop veggies to desired sizes – the larger the carrots, the longer the cook time.  Add all ingredients except the pasta to your slow cooker.  Cook on low for about 6 hours, check veggies for tenderness.  If the veggies are just about ready, add the pasta and cook for one more hour.  Serve with grated Parmesan cheese if desired.