Homemade Granola Bars

I am totally stealing this from my friend Jen...
OK, but I tweeked it when I made it.


2 Cup Oats
1 cup brown sugar (Jen uses raw turbinado) I used Splenda Brown Sugar 1/2 Cup
1 Cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 tsp vanilla
1/2 Cup honey
Any dried fruit, nuts, seeds, chocolate chips, butterscotch chips, etc.
Mix all ingredients and press into greased pan, 11 X 13. Dough will be very dry and crumbly, but press until dough forms with pan.. Bake at 325 for 20 minutes or until edges are browned. Take out and let cool entirely.

I made them today and I have to tell ya...
They are to die for! My mom isn't big on chocolate chips, but she really like these. Then I took some to my neighbor and she thoroughly enjoyed them!
This is a keeper and my Recipe Spotlight for the week!

Zucchini Mini Muffins

I have a friend who sent me a recipe a few years back for Zucchini Bread. Well, since I can eat a whole loaf to myself (seriously!) I tried putting them into the Deluxe Mini-Muffin Pan and they turned out to be the PERFECT SIZE! I can pop 1 or 2 and not feel guilty for eating a whole loaf.
Then I thought, "Melissa, how can you make them a bit more healthier?"
This is the recipe I came up with...

Zucchini Walnut Mini Muffins
3 Soft Brown Bananas (you know, the ones you throw away, because they're turning color. Just throw them into a freezer bag and freeze them for baking! BTW, these are replacing the Eggs!)
1 C. Applesauce
2 C. (or that equivalent) of Splenda (replacing the sugar)
2 C. Shredded Zucchini (I get fresh zucchini and shred it myself)
3 tsp. Vanilla
3 C. Whole Wheat Flour
1 tsp. Baking Soda
1/4 tsp. Baking Powder
1 tsp. Salt
3 tsp. Cinnamon Plus Spice Blend

DIRECTIONS:
Beat Bananas, Applesauce, Splenda, Zucchini & Vanilla together. In another bowl mix the remaining ingredients. While beating the wet ingredients, slowly add the dry ingredients (YES, you do have to do it that way, because if you don't, you can get clumps of unmixed dry mix...NOT very good to bite into!).
Place 1 TBS. of your dough into each cup in the Deluxe Mini-Muffin Pan (no need to oil the pan, trust me on this!).
Bake in the oven for 15 mins. Remove and let them cool on the Stackable Cooling Rack. Remove after 5 mins onto another Stackable Cooling Rack.
Pop one in & enjoy!
I haven't figured out the nutritional facts yet, but when I do, I will be sure to post them.
Let me know what you think!!!

Crunchie Monkies

Just made a fun & yummy snack for the kiddos (and of course ME!)
It is a spin off of a recipe I saw at Sam's Club, but as usual, made it my own.
My kids named it the Crunchie Monkies and here you have it...

CRUNCHIE MONKIES
Ingredients:
1 C. Butterscotch Morsels
1/2 C. Peanut Butter (you can use crunchy or smooth)
1 C. Mini Marshmallows
1 C. Rold Gold Pretzel Sticks, broken into pieces (I prefer Rold Gold, because they are skinnier than other's on the shelf)
1/2 C. Cocoa Roasted Almonds (you can use whatever nut you like)

Directions:
Freeze your Medium Bar Pan for approximately 5 minutes before starting the mix.
Measure the Peanut Butter in the Mini Measure All Cup using the Skinny Scraper. Put the Morsels & the Peanut Butter into the Large Micro Cooker and microwave for 1 min, in 30 sec intervals, stirring with the Skinny Scraper making sure you stir well!
In the Classic Batter Bowl mix all of the other ingredients together.
After the peanut butter & morsels are melted, pour it over the munchies and toss, coating all of your mix.
Line your frozen Medium Bar Pan with Parchment Paper and pour the mix out onto the bar pan. Place in the refrigerator for 10 mins. It should be cold & hard enough to break apart.
ENJOY!
*This does need to be stored in the refrigerator. *

Southwestern Chicken Salad

My mom was wanting me to make a salad tonight with a few different ingredients...After a bit of thought, I realized I could make a Southwestern Chicken Salad. One like I order at a local fast food chain, but with less than half the calories.
Here's what I came up with...


SOUTHWESTERN CHICKEN SALAD

• 4 BL/SL Chicken Breasts
• 1 Head of Romaine Lettuce
• 1 Bunch of Cilantro
• 1 Bunch of Green Onions
• 2 Cans of Black Beans
• 2 Cans of Yellow Corn
• 1 Jicama
• 4 Roma Tomatoes

DRESSING

• 1 C. Light Sour Cream
• 1 C. FF Milk
• 3 TBS. Hidden Valley Ranch Mix (my preference)
• 1 TBS. The Pampered Chef's Chipotle Rub

Mix all of the dressing ingredients together & let them sit in the refrigerator before starting on the salad so it can set up and the flavors can marry.

SALAD DIRECTIONS
BBQ the chicken, seasoning with The Pampered Chef's Southwestern Seasoning Mix. Set aside after cooked thoroughly! (You can check the temp with the Digital Pocket Thermometer.)
While the chicken is cooking, get all your vegis washed up. I like to put my lettuce & cilantro into the bowl of the Salad & Berries Spinner. Then I put the cilantro into the berries colander, spin. Then the lettuce into the salad colander and spin. It helps to get your green dry, which prevents a soggy, wilted salad!
Cut up all your green vegis and throw them into the 8-qt. Stainless Mixing Bowl (just an FYI, this bowl is my GO TO bowl for EVERYTHING! It is ginormous...and it will be discontinued soon!) Open up your beans & corn. Strain them both in the colander. Rinsing the black beans before spinning them. Toss them into the salad mix.
Now take your jicama & slice it in half. Taking the Serrated Peeler to the skin, makes it a breeze to clean up! Now slice it into 1/4" slices lengthwise, then again going the other way to make strips. Toss those into the bowl.
Cut your tomato to your liking, as well as the chicken. Toss them both in.
Toss the salad together. Serve on a dish and drizzle the dressing on top!

*just a reminder...I cook for a family of 7, 4 adults and 3 children. This recipe was specifically measured for around 10-1Cup servings. Please adapt for your family.*

Pasta Salad Revamp

Isn't that just gorgeous!?! I LOVE the new Bamboo Large Bowl! I have this recipe that I've been making for many years & people love it. Well last night I was looking at my Pampered Chef spices and decided to bring it up a notch =) The results were better than I expected...My family devoured it! Here's the recipe...

PASTA SALAD REVAMP

• 1lb Rotini (your choice, whole wheat, vegi, etc)
  
• 2lbs Frozen Vegis (California Blend is what I always use)
• 1 C. Mayo (I use light)
• 1 C. Sour Cream (I use light)
• 2 TBS Spinach & Smoky Red Pepper Oil Dipping Seasoning, by The Pampered Chef (you can click on the name to go to the product page & order)
• Salt to season

Bring a stock pot to boil, adding the frozen vegis just as the water comes to a boil. Once at a rumbling boil, add pasta & cook according to directions.
While those are cooking, mix the mayo, sour cream and Spinach & Smoky Red Pepper Oil Dipping Seasoning together in Small Batter Bowl, set aside.
Strain pasta and vegis. Add to a large bowl while still warm (this helps to mix the mayo & sour cream easily). Add the mayo mix and toss the salad.
You can either serve immediately (which is how I like it) or refrigerate it and serve cold (how Jose likes it).
I hope you enjoy!

Grilling Talapia & Vegis

I made a bed of onions and laid the talapia on top of it with some salt. Put it on the grill with some fresh vegis on the new Pampered Chef Grilling Basket.
I tossed broccoli, cauliflower, bell peppers & tomatoes in a bowl with some olive oil, salt & pepper.
It turned out SO yummy! The broccoli especially. It was a bit crunchy and SO delicious!

Chipotle Chili Cornbread Bake

The Pampered Chef ® Chipotle Chili Cornbread Bake Recipe

1 medium green bell pepper 6 green onions with tops, divided 1 lb (450 g) 90% lean ground beef 1 can (16 oz or 398 mL) chili beans in sauce, undrained 1 cup (250 mL) chunky salsa 2 tbsp (30 mL) Chipotle Rub 1 pkg (8.5 oz) corn muffin mix (see Cook’s Tip) 1 container (8 oz or 250 mL) sour cream 1 egg 1/2 cup (125 mL) shredded cheddar cheese (optional) 1 plum tomato, seeded and diced (optional)

Coarsely chop bell pepper using Food Chopper. Thinly slice green onions using Color Coated Chef's Knife, separating white and light green bottoms from tops. Reserve 1 tbsp (15 mL) of the onion tops for garnish. Place remaining tops into Classic Batter Bowl. In Deep Covered Baker, combine bell pepper, onion bottoms and beef; mix well. Microwave, covered, on HIGH 7-9 minutes or until beef is no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Remove baker from microwave using Oven Mitts; carefully pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot. Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over chili using Medium Scoop; spread evenly to edges of baker using Small Spreader. Microwave, covered, on HIGH 7-9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired.

Yield: 8 servings

Nutrients per serving: Calories 360, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 85 mg, Carbohydrate 37 g, Protein 18 g, Sodium 960 mg, Fiber 5 g

Cook's Tip: If desired, 1 tbsp (15 mL) finely chopped chipotle peppers in adobo sauce can be substituted for the Chipotle Rub. For homemade cornbread, omit corn muffin mix. Combine 3/4 cup (175 mL) flour, 1/2 cup (125 mL) yellow cornmeal, 3 tbsp (45 mL) sugar, 2 tbsp (30 mL) vegetable oil, 2 tsp (10 mL) baking powder and 1/4 tsp (1 mL) salt. for the corn muffin mix. Proceed as directed in Step 3, microwaving on HIGH 9-11 minutes.

© 2009 The Pampered Chef used under license.