Tasty Tuesday: Apple Pie Fritter Bread

Today’s recipe is courtesy of The Baking Chocola Tess.

Do you like Apple Fritters?  I don’t mean the kind you find in WaWa or any other store bakery.  Have you ever had an apple fritter baked into a fluffy, buttery, white cake loaf with chunks of apples and layers of brown sugar and cinnamon swirled inside and on top?  I mean the moist, delicious and full of home-made goodness from the heart – just like home kind!  I am going to tweak this some so it is gluten free and hopefully it will be just as YUMMY!

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Bread Loaf

1/3 cup light brown sugar

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk or almond milk

2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon

Old-Fashioned Creme Glaze

1/2 cup of powdered sugar

1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)

Instructions
  1. Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
  2. Mix brown sugar and cinnamon together in a bowl. Set aside.
  3. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
  4. Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
  5. Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
  6. Mix milk into batter until smooth.
  7. Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.
  8. Lightly pat apple mixture into batter.
  9. Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.
  10. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
  11. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
  12. To make glaze, mix powdered sugar and milk or cream together until well mixed.
  13. Let cool for about 15 minutes before drizzling with glaze.

 

Take these tasty treats to your next party or tailgating event by packing them in a picnic thermal.  They can be warm out of the oven or just room temperature. You will love the picnic thermal for its many uses – the beach, campgrounds, or family picnic with your favorite foods. It has a Leak Lock Thermal Lining to hold ice when you need to keep things cool for a longer time. A removable, adjustable shoulder strap makes it easy to carry when you have your hands full, and the zip-around closure ensures everything stays put while you’re transporting it from the car. Holds up to 20 lbs! Key features include: Zip-around closure, Removable, adjustable shoulder strap, exterior front pocket, holds up to 20 lbs., keeps contents cool for up to 1.75 hours and monogramming and personalization options available.  Approx. 13”H x 11”L x 6”D

So who is ready to make some apple fritter bread?  Have a ThirtyOne-derful day!

 

Tasty Tuesday: Sweet Potato &Turkey Frittata

Thank you to the Food Babe for this YUMMY recipe!

As you know we have health struggles in our house and one of our goals is to battle them in a holistic manner.  So we stumbled onto Vani Hari and were immediately hooked.

This can be used for brunch but I actually like it for dinner with a salad or some fresh veggies roasted in the oven.  Sweet potatoes are one of my favorite veggies and they are full of beta carotene – a potent antioxidant for fighting aging – along with lutein which make them fantastic for your eyes and vision. We are blessed to get fresh eggs from a family member so I know they are organic eggs.  I swear they taste better too! Eggs are a good source of protein, omega 3 fatty acids, and vitamin D & B12.

Prep time:  5 mins     Cook time: 20 mins     Total time:  25 mins     WW SmartPoints: 11 Serves: 2-3

Ingredients

2 tablespoons coconut oil, divided
4 ounces ground turkey (vegetarian: use 1 cup chopped kale)
1 sweet potato, peeled and small dice
5 eggs, beaten
1 teaspoon chili powder
¼ teaspoon sea salt, more to taste
⅛ teaspoon ground pepper, more to taste
2 tablespoons chopped parsley

Instructions

  • Heat the oven to 400 degrees.
  • Heat 1 tablespoon of oil in a saute pan over medium heat. Add the turkey and cook until no longer pink. Add the sweet potato and cook until tender, adding water to the pan if needed.
  • Pour the sweet potato mix in an oven safe dish. In a separate bowl, beat the eggs with the chili powder, salt and pepper. Add to the sweet potato mix and place in the oven.
  • Bake for roughly 15-20 minutes or until the eggs are set. To serve, place a slice of the frittata on your plate and top with some chopped parsley. Enjoy!

**Please use all organic ingredients if possible.**  Let us know if you try this and what you think.  Have a recipe you want to share?  Be sure to send it to me!

Have a ThirtyOne-derful day!

Tasty Tuesday: Fast Protein-Packed Breakfasts! 

I don’t know about you but breakfast is the toughest meal for me.  I am up early and can get down a cup of coffee but anything else before like 10AM, well, it just doesn’t happen. I have heard it all – need to eat within an hour of getting up to start your metabolism, breakfast is brain food.. blah, blah, blah.  So, if you are like me, these speedy b-fast recipe packed full of protein may be the answer you are looking for.   Thank you Hungry Girl for some more yummy recipes.

Mixed-Veggie Soyrizo Scramble.  

I LOVE soy chorizo for many reasons, from its great flavor to it has way less fat than the real deal. This tasty recipe is an incredible way to enjoy the mighty meatless protein!

Entire recipe: 207 calories, 5g fat, 764mg sodium, 12g carbs, 3g fiber, 5g sugars, 26g protein — PointsPlus® value 5*  MAKES 1 SERVING

Ingredients:

1 1/2 oz. (about 2 1/2 tbsp.) soy chorizo (like the kind by El Burrito or Tofurky)
1/2 cup frozen petite mixed vegetables
3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. chopped cilantro
Optional toppings: salsa, fat-free sour cream

Directions:

  • Bring a skillet sprayed with nonstick spray to medium heat. Cook and crumble soy chorizo until browned, about 3 minutes.
  • Remove cooked chorizo and set aside. Remove skillet from heat, re-spray, and bring to medium-high heat. Cook and stir frozen vegetables until hot, about 2 minutes.
  • Add egg substitute and scramble with veggies until cooked, 2 – 3 minutes. Add cooked chorizo, and cook and stir until hot, about 30 seconds. Sprinkle with cilantro, and eat up!

Cheesy Veggie B-fast Sandwich

This hearty breakfast sandwich features a veggie-packed egg patty (made in the microwave!) that’s topped with melty Swiss cheese. Make it SOON…  Headed to work? This is great to make ahead and then microwave when you get to work!

Entire recipe: 228 calories, 4g fat, 764mg sodium, 26.5g carbs, 5.5g fiber, 4.5g sugars, 22g protein — PointsPlus® value 5*  MAKES 1 SERVING

Ingredients:

1/2 cup chopped spinach leaves
1 tbsp. finely chopped red onion
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One 100-calorie flat sandwich bun (like Arnold Sandwich Thins)
1 slice 2% milk Swiss cheese

Directions:

  • Spray a medium microwave-safe bowl with nonstick spray. (The bottom of the bowl should be about the size of the sandwich bun.) Microwave spinach and onion for 1 minute, or until spinach has wilted. Blot away excess moisture.
  • Add egg substitute and stir well. Microwave for 1 minute.
  • Gently stir, and microwave for 1 more minute.
  • Place the bottom half of the bun on a microwave-safe plate. Top with egg patty, followed by cheese. Top with the other half of the bun.
  • Microwave for 20 seconds, or until cheese has melted. Eat up!

What is your favorite quick breakfast?  Share it with us.  Have a recipe you want to share? We would love to hear your family favorites.

Have a ThirtyOne-derful day!

 

Tasty Tuesday: Restaurant Style Salsa

I don’t know about you but I LOVE salsa…. all kinds.  Thick and chunky, black bean, peach, mango, pineapple – yes, I could go on forever since there are so many different kinds.  I use it on everything – dressing on my salad, on my burgers, and with my eggs.  You get the picture, right?  Salsa is delish! And there’s nothing better than restaurant salsa – hot and spicy.

I am always looking for a healthy, fresh, easy recipe for salsa.  I like salsa with fresh veggies when I am putting it on a salad or a burger BUT when it comes to dipping chips, I want it to taste like the yummy kind I find in my favorite Mexican restaurant.

This is a great recipe because you use ingredients you can keep in your pantry.  So, when friends drop by for a visit or you need a quick snack for family, you can whip this up. You can mix it up in a food processor, a blender or I have even used my Magic Bullet.

Thank you to Creating My Happiness for sharing this recipe with us:

Ingredients

1 28 oz can whole peeled tomatoes, drained
2 10 oz can Rotel Original
1 jalepeno pepper
1/4 cup lime juice
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1 tbsp cilantro

Directions:

  • Slice jalepeno, set aside (keep as many seeds as you like)
  • Strain the tomatoes, and the Rotel.  Dump in a colander and let the excess juice drain.  DO NOT rinse them
  • Place all ingredients in Ninja (or processor, blender).  Pour the lime juice over the top, then add cilantro.
  • Blend for 20 seconds.
  • Chill 1-2 hours before serving.   It tastes better cold!

Now you have amazing salsa, let’s serve it on Thirty One’s Close to Home Tray.  Place a small bowl with salsa on it along with some chips and let the fun begin.  Add a dash of style to your home with this beautiful mango wood tray. It’s perfect for serving small snacks and makes a great decoration when not in use! Personalize it with a Simply Etched design to create a special keepsake. Dimensions: Approx. 7.25″H x 20″L x .75″D

What is your favorite salsa recipe?  Or better yet, what is your favorite recipe?  Share it with us.

Have a ThirtyOne-derful day!

 

 

 

 

Tasty Tuesday: Cauliflower Rice Recipes

Get creative with your cauliflower rice! These comfort-food-inspired recipes will earn rave reviews…  Yumminess from Hungry Girl...

First up is: Sloppy Jane Stuffed Peppers.  Sloppy joes are yummy… but why let bread have all the fun? Enter peppers! Add cauliflower rice, and prepare to be wowed.

1/4th of recipe (1 stuffed pepper half): 278 calories, 5.5g total fat (2g sat fat), 423mg sodium, 28.5g carbs, 7g fiber, 18g sugars, 28.5g protein.  SmartPoints® value 4*.

Prep: 10 minutes     Cook: 30 minutes     MAKES 4 SERVINGS

Ingredients:

4 large red bell peppers (look for peppers that sit flat when stem ends are up)
2 1/2 cups roughly chopped cauliflower or 1 3/4 cups cauliflower rice
1 1/4 cups canned crushed tomatoes
2 tbsp. tomato paste
1 tbsp. Worcestershire sauce
1 tbsp. honey
1 tbsp. red wine vinegar
1 tsp. molasses
1/4 tsp. each salt and black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1 cup chopped onion

Directions:

  • Preheat oven to 350 degrees.
  • Carefully slice off and discard stem ends of bell peppers, about half an inch from the top. Remove and discard seeds. Place peppers cut-side up in a deep 8″ X 8″ baking pan. If they don’t sit flat, gently lean them against the pan sides.
  • Bake until soft, 25 – 30 minutes.
  • Meanwhile, if starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
  • In a medium bowl, combine crushed tomatoes, tomato paste, Worcestershire sauce, honey, red wine vinegar, molasses, and 1/8 tsp. each salt and black pepper. Mix until uniform.
  • Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with remaining 1/8 tsp. each salt and black pepper. Cook and crumble for 4 minutes.
  • Reduce heat to medium. Add cauliflower rice and onion. Cook and stir until beef is fully cooked and veggies have softened, about 5 minutes.
  • Reduce heat to low. Add tomato mixture, and cook and stir until hot, about 3 minutes.
  • Blot away excess moisture from bell peppers. Evenly distribute filling among the peppers.

BONUS recipe: Cheesy Broccoli Cauli’ Rice.  Why do broccoli and cheese pair so well together? We can’t explain the secrets of the universe, but we can give you a great recipe featuring the combo plus cauliflower rice.

1/4th of recipe (about 1 1/4 cups): 144 calories, 6g total fat (3g sat fat), 416mg sodium, 17g carbs, 5g fiber, 6g sugars, 8g protein.  SmartPoints® value 3*

Prep: 15 minutes     Cook: 15 minutes     MAKES 4 SERVINGS

Ingredients:

5 cups roughly chopped cauliflower or 4 cups cauliflower rice
1 tbsp. light whipped butter or light buttery spread
1 cup finely chopped onion
2 tsp. chopped garlic
3 cups roughly chopped broccoli
1/3 cup chicken broth
1/4 cup light/reduced-fat cream cheese
1/4 cup shredded reduced-fat cheddar cheese
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper

Directions:

  • If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
  • In an extra-large skillet, melt butter over medium-high heat. Add onion and garlic. Cook and stir until onion has slightly softened and garlic is fragrant, about 2 minutes.
  • Reduce heat to medium. Stir in cauliflower rice, broccoli, and broth. Cover and cook for 10 minutes, uncovering occasionally to stir, or until veggies have softened and broth has evaporated.
  • Reduce heat to medium low. Add all remaining ingredients, and cook and stir until cheeses have melted and mixture is uniform, about 2 minutes.

Share your favorite recipe with us….. Have a ThirtyOne-derful day!