Wednesday, September 28, 2011

Green Monster Smoothies

We interrupt our regularly scheduled blog post for this breaking news: My son had three helpings of spinach for breakfast! That's right, spinach!

Lately, I've run across several recipes for "Green Monster Smoothies". I never book marked any of the recipes, but I had the basic idea down. Find your favorite frozen yellow colored fruit, add in some yogurt (I used Greek yogurt for extra protein) and toss in some spinach.

Both my boys love smoothies, but I usually stick to the basic berry and yogurt combination. But being that green is my oldest son's FAVORITE color, how could he resist the Green Monster! Well knowing my little guy, if he knew there was spinach in it he might not drink it. So I asked my husband to distract the boys, while I got to concocting. When it was ready, my son's smile was priceless! Three helpings later he finally asked how I got it so green, I simply answered, mommy's secret monster ingredient :)

Green Monster Smoothie

1 cup frozen mango
1 cup frozen pineapple
1 banana, sliced
2 handfuls of fresh spinach leaves
3/4 cup vanilla yogurt (I used Greek yogurt)
3/4 cup orange juice, almond milk or soy milk (I actually used a banana, orange, pineapple juice)

Put all ingredients into a blender, and blend on high or the liquefy speed, until all of the ingredients are blended together smoothly, and the spinach is no longer visible. You may need to add a little more liquid or yogurt to get the consistency you want. Pour into glasses and enjoy!

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Thursday, September 22, 2011

Monkey Bread Muffins

Guess what? Tomorrow is the first day of fall! Which means it's my most favorite time of the year to cook! What's not to love about warm soup, crisp apples and of course all the delicious baked yumminess that comes with fall!

These Monkey Bread Muffins would be the perfect thing to pop in the oven on cool fall morning, or any other morning for that matter. I actually made them a few weeks ago and the entire family went nuts! Better yet, if you have any leftovers (which is doubtful) you can store them in a ziplock bag. When you're ready to eat the rest, just pop them in the microwave for a few seconds and they'll taste like they just came out of the oven.

So break out your spiced scented candles and get cooking! Happy Fall!

Monkey Bread Muffins
Adapted from Goddess of Baking


1 Teaspoons Cinnamon
1/4 Cup Sugar
1 (16 ounce) Can Refrigerated Biscuit Dough, 8 big biscuits
1/2 Cup Brown Sugar
3 Tablespoons Butter, Unsalted
1 Teaspoons Water
1/2 Teaspoon Vanilla
1/2 Teaspoon Cinnamon


Preheat the oven to 375.

Grease muffin cups of a standard muffin pan or fill with paper liners.

Mix the white sugar and cinnamon together in a small bowl and set aside.

Cut each biscuit into quarters. Roll each piece in the cinnamon sugar and place three in each muffin cup. I pressed mine together, just slightly. Continue until all 10 cups are full. Scatter the remaining dough pieces in the muffin pans. You will not have the same number of biscuit pieces in each muffin.

In a saucepan, melt the brown sugar, butter and water until bubbly. Add the vanilla and 1/2 teaspoon cinnamon. Make sure the sugar has melted and the consistency is smooth.

Spoon the brown sugar sauce over each muffin cup. I put about 1 teaspoon of sauce on each muffin. I reserved a small amount of this sauce to drizzle over the muffins when they came out of the oven.

Bake for 10 to 2 minutes. Let stand 5 minutes before taking out of muffin pan. They will stay together better this way.

Spoon more sauce on the muffins while still hot.

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Monday, September 19, 2011

Crock Pot Italian Chicken

I know this recipe isn't breaking news. In fact I've seen it for years in magazines, cook books, and more recently on blogs. But I've never actually made it. To be honest the ingredients didn't really appeal to me. As I've mentioned before, I love crock pot cooking, but I really try not to use too many "cream of whatever" or processed ingredients. But, with so many great organic options on the market I decided to make a slightly healthier version. I found an organic cream of chicken soup and an organic dry Italian dressing packet at our local Sprouts Grocery Store for about what I'd pay for the regular options. Obviously, the regular options are fine to use too, but if you can get your hands on these products (pictured below) or something similar, I highly recommend it. Also, when crock pot cooking, I always try to throw in a few extra fresh ingredients. So with this one, I added fresh mushrooms, and topped it with fresh Italian parsley and fresh toasted breadcrumbs. Honestly, I think those ingredients made all the difference. All in all, I get why this recipe has stood the test of time. It's easy, family friendly, and with a few tweaks, fairly healthy.

Crock Pot Italian Chicken

Adapted from The Girl Who Ate Everything

4 chicken breasts
1 packet dry Italian dressing
1 (8 oz) package cream cheese, softened (light can be substituted)
1 can cream of chicken soup
1 cup sliced mushrooms
1 tbsp butter
1/2 cup fresh breadcrumbs
2 tbsp chopped Italian parsley
Serve with pasta or rice (I prefer whole wheat pasta)


Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Add in mushrooms. Cook on low for 5-6 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. Mine naturally shredded as I mixed it before serving.

Just before serving, melt butter in a saute pan. Add breadcrumbs and toast until golden brown.

Serve chicken over pasta or rice (I used whole wheat pasta). Top with breadcrumbs and Italian parsley.
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Wednesday, September 14, 2011

Baked Creamy Chicken Flautas

Let me start by saying I was skeptical when I first saw this recipe. When you are born and raised in Southern California, you know good Mexican food. And quite honestly I don't really like to stray from the classic recipes when it comes to Mexican staples like flautas. Okay, let's be honest, I'm usually not the one doing the cooking, I usually call up my favorite little restaurant, Las Barcas and let them make it for me! But when I saw this simple and somewhat healthier version, I thought I'd give it a whirl and I am so glad I did!

This is a perfect recipe for busy week nights. The flautas are quick to assemble and pop in the oven. Better yet, you can prep ahead of time and bake right before you are ready to eat. I made them for both my family and my parents (all of us Mexican food lovers) and everyone devoured them. Served with some black beans and fruit you have a perfect, family friendly meal. But, I think they would also be great as an appetizer, if you cut them up into smaller bite size pieces.

The original recipe called for corn tortillas (making them taquitos), but I thought flour would crisp up in the oven better. Either way, this recipe is definitely a keeper for my busy night menus.

Baked Creamy Chicken Flautas

Adapted from Our Best Bites

3 ounces cream cheese, softened (I popped mine in the microwave for about 30 seconds)
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Monterrey jack cheese (pepper jack if you want a spicier version)
small flour or corn tortillas
kosher salt
cooking spray

Preheat your oven to 425˚F.

Mix together the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic in a large bowl. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

Working with a few tortillas at a time, heat them in the microwave between two damp paper towels until they are soft enough to roll (about 15-20 seconds worked for me).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the flautas are not touching each other. Spray the tops lightly with cooking spray and sprinkle with salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

Monday, September 5, 2011

Back To School "Cowboy" Cookies

I know a lot of kids went back to school a few weeks ago, but in our neck of the woods most schools start back tomorrow. My little guy actually has one more week left until preschool starts back up, but with so many friends beginning their first day of kindergarten, I wanted to share this perfect back to school sweet treat!

Unlike a lot of oatmeal cookie recipes that I've tried, these are moist, dense, chewy and delicious. Not to mention, they also work great as "mommy therapy" for those of you who tend to be a little weepy on the first day of school (myself included)! Good luck mamas, your babies will be just fine :)

Cowboy Cookies
Adapted from

1 1/3 cups rolled oats
1/2 cup packed brown sugar
1/2 cup white sugar
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup melted butter
1 egg
1 tsp. vanilla


Preheat oven to 350 degrees

In a medium bowl combine all of the dry ingredients, be sure to include the chocolate chips. In a separate bowl, mix together melted butter, egg and vanilla. Add mixture to the dry ingredients and mix together. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.

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