Banana Strawberry Oatmeal Bread

This banana strawberry oatmeal bread is for those who enjoy a “less sweet” quick bread option.  It tastes great with peanut butter or jam!

Banana Strawberry Oatmeal Bread

Banana Strawberry Oatmeal Bread

Course Dessert, Snack
Servings 12
Calories 224 kcal

Ingredients
  

  • 1⅓ cup  whole wheat flour
  • ¾ cup all-purpose flour
  • ½ cup quick oats
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 3 ripe bananas
  • 4 eggs
  • cup maple syrup
  • 3 tbsp melted butter
  • 1 tsp almond extract
  • 1 tsp vanilla
  • 2 cups cubed strawberries

Instructions
 

  • Preheat the oven to 350℉.  Coat two 9”x5” bread pans with cooking spray.
  • Mix together flours, oats, baking powder, cinnamon and salt in a large mixing bowl.  Set aside.
  • Put bananas, eggs, maple syrup, butter and extracts into a blender and process until smooth. 
  • Pour banana mixture into the flour mixture and blend with a spoon just until all the ingredients are incorporated.
  • Add strawberries to the bread mixture and gently fold until they are incorporated into the batter.
  • Divide batter equally into the bread pans.  Bake for 30 to 35 minutes until a toothpick inserted into the center clean or the internal temperature is 205℉. 
  • Allow to rest in the pans for 5 minutes and then remove to a cooling rack.  Allow to cool completely before slicing.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze tightly wrapped loaves or slices for up to 3 months.
  • Hack:  Try experimenting by using different kinds of fruit and/or berries in this recipe.  Let me know it turns out in the comments section!
  • Hack:  Take advantage of the wide variety of fruits and berries that can be found in the frozen foods section of the grocery store.  If the pieces are too large for your purpose, simply let a few thaw so you can mash them or puree the desired amount in a blender.
Keyword afternoon tea, baked, banana, berries, bread, cake, dessert, easy, fruit, leftover, loaf, oatmeal, over-ripe, ripe, snack, strawberry, vegetarian

Did you know?  A family of four wastes about $1,600 per year on produce that “goes over” before it gets eaten.  While my favorite way to use (almost) too ripe fruit is to bake something delicious, this article offers other solutions to avoid waste!

I have lots of recipes for using up fruit and berries, including fruit leatherbanana pudding, and pork chops with apples and onions, to just name a few!

Fig Stuffed Chicken Breast

The earthy, salty flavor of feta cheese blends beautifully with the subtly sweet and savory taste of fig chutney in the delicious fig stuffed chicken breast!

Fig Stuffed Chicken Breast

Fig Stuffed Chicken Breast

(Courtesy: Penny Jacques)
Course Main Course
Servings 2
Calories 350 kcal

Ingredients
  

  • 1 boneless, skinless chicken breast (6 oz)
  • 1 tbsp dried fig chutney, plus more for serving
  • 2 tbsp goat cheese (1 ounce) 
  • 3 tbsp flour
  • Salt and pepper to taste
  • cup bread crumbs
  • 1 tbsp Parmesan cheese
  • 1 egg, beaten
  • 1 tbsp butter, melted
  • 1 tbsp olive oil

Instructions
 

  • Preheat the oven to 350℉. Butterfly chicken breast and lay on a flat surface.
  • Place generous tbsp of chutney on the bottom half of chicken breast and top with goat cheese
  • Fold the top half of the chicken breast over chutney and goat cheese. Coat with flour and sprinkle with salt and pepper.
  • Mix bread crumbs with Parmesan cheese.
  • Dip chicken breast in egg and coat with bread crumb mixture.
  • Place in a greased baking pan. Mix butter and oil. Drizzle over chicken breast.
  • Bake for 30-40 minutes or until the chicken has an internal temperature of 160℉.
  • Let rest for 5 minutes before serving.
  • Hack: Place chicken breast in the freezer for 30 minutes prior to butterflying for more stability when cutting. Allow to thaw completely before proceeding with the rest of the recipe.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Keyword baked, boneless skinless, chicken breast, dried figs, feta cheese, fig chutney, low calorie, stuffed chicken

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.

Suggestion: The chutney in this recipe is also delicious in this grilled cheese sandwich.

 

Loaded Baked Cauliflower Casserole

This loaded baked cauliflower casserole brings together eggs, cheese and roasted vegetables in a delightful vegetarian dish that’s great for any meal!

Loaded Baked Cauliflower Casserole

Loaded Baked Cauliflower Casserole

Course Breakfast, brunch, Main Course
Servings 6
Calories 395 kcal

Ingredients
  

  • 1 red onion, thinly sliced, divided
  • 1 head cauliflower, cut into florets (6-8 cups)
  • 3 medium tomatoes, chopped
  • ¼ cup olive oil
  • 7 eggs
  • 1 tbsp sesame oil
  • 1 tsp cumin
  • ½ tsp dried rosemary
  • tsp dried basil
  • tsp turmeric
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup flour*
  • tsp baking powder*
  • ¾ cup parmesan cheese, grated
  • ¾ cup sharp cheddar cheese, grated

Instructions
 

  • Preheat the oven to 400℉.
  • Set aside 4 onion rounds and put the rest in a 13” x 9” baking pan.  Add cauliflower and tomatoes.  Toss with olive oil. 
  • Roast in the oven until cauliflower is very tender, 30-40 minutes, turning every 15 minutes. Remove from the oven and allow to cool completely.
  • Whisk together eggs, sesame oil, cumin, rosemary, basil, turmeric, salt and pepper.
  • Blend flour and baking powder and whisk into egg mixture.  Whisk in cheese. Gently fold in vegetables trying not to break up cauliflower.
  • Place mixture in a greased 13” x 9” pan lined with parchment paper.  Arrange reserved onion rings over the top.
  • Bake in 400℉ oven until a knife inserted in the center comes out clean, about 25 minutes.  Allow to rest for 20 minutes before slicing.
  • This dish can be served warm or at room temperature.
  • *Make this dish gluten-free by substituting the all-purpose flour for ¾ cup almond flour.  Increase the baking powder to 1¾ tsp.
  • Hack:  Leftover portions can be stored in the refrigerator for up to 5 days or frozen for upto 3 months.
  • Hack: Frozen cauliflower can be used in this recipe.
Keyword baked, breakfast, brunch, casserole, cauliflower, easy, eggs, gluten-free, oven roasted vegetables, quiche, vegetarian

Did you know?  Cauliflower is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  Serve this with some crispy hash browns to make a complete meal!

Brown Sugar Bacon Wrapped Chicken

Brown sugar bacon wrapped chicken is a decadent and delightful treat that’s easy to assemble and is on the table in less than 30 minutes. It’s what’s for dinner!

Brown Sugar Bacon Wrapped Chicken

Brown Sugar Bacon Wrapped Chicken

Course Main Course
Servings 3
Calories 274 kcal

Ingredients
  

  • 1 chicken breast (8 oz)
  • 2 tbsp brown sugar
  • tsp dried parsley
  • 1 tsp paprika
  • ¼ tsp garlic powder
  • tsp onion powder
  • ¼ tsp black pepper
  • ¼ tsp salt
  • 3 slices bacon

Instructions
 

  • Slice chicken breast lengthwise into 3 strips.  Pat dry with a paper towel and set aside.
  • In a small bowl, mix brown sugar, parsley, paprika, garlic powder, onion powder, black pepper and salt.
  • Roll to coat each chicken strip in the brown sugar mixture.  Wrap each strip in one slice of bacon, stretching bacon to cover as much of the surface of the chicken as possible.
  • Place bacon in an oven-safe baking dish and sprinkle with the remaining brown sugar mixture. 
  • Bake until the bacon is browned and the chicken has an internal temperature of 160℉, 20-25 minutes.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Keyword bacon wrapped, baked, brown sugar bacon, chicken breast, easy

 

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry..

Suggestion: Serve with honey mustard dipping sauce!

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