easy recipes

Gluten Free Banana Bread, YUM

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Okay, so now that I entered my 50’s, I realized that your body definitely changes over time. This means that you have to put in extra effort to take care of yourself. I was always able to eat whatever I wanted but as of late, I noticed certain foods are affecting me differently so I have been doing trial by error and the elimination process. I find that gluten free foods are definitely beneficial to my diet. Oh how I love banana bread!!

Every little bit helps!

Ingredients

  • 2 cups gluten free flour mix
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 3 eggs
  • ¾ half and half
  • 1 teaspoon pure vanilla extract
  • ½ cup vegetable oil
  • 1 tbsp maple syrup
  • ¼ cup sugar
  • 3 bananas, ripe and mashed

Instructions

Preheat the oven to 350 degrees F.

You can use either a 9 inch loaf pan or 4 small individual loaf pans (I like the individual ones so I can freeze them and take them out when I need one or give to a friend).

Whisk together the dry ingredients of 2 cups gluten free flour blend, 2 tsp baking powder, 1 tbsp of cinnamon, 1/2 tsp of nutmeg, 1 tsp baking soda, and ½ tsp salt. Set aside.

In a separate bowl, mix 3 eggs, ¾ cup milk, 1 teaspoon vanilla extract, and ½ cup vegetable oil, 1 tbsp of maple syrup, and ¼ cup sugar.

Combine the wet ingredients into the dry ingredients then add the 3 mashed bananas to the batter. Stir until well mixed.

Bake at 350 degrees F for 45-55 minutes or until the top of the bread is lightly golden.

Check the bread after 40 minutes. Take either a tooth pick or butter knife and pierce to see if any batter sticks to either. I usually watch to see if the top of the loaves turn golden brown and base my cooking time on that.

Awesome when served with butter!!!

This is my third time making these but it finally came out exactly how I anticipated it would!

Nutrition Information:

 SERVING SIZE:

 1 (12 servings total)

Amount Per Serving: 

CALORIES: 226TOTAL FAT: 11gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 9gCHOLESTEROL: 48mgSODIUM: 310mgCARBOHYDRATES: 28gFIBER: 1gSUGAR: 8gPROTEIN: 5g

This data is provided by Nutritionix and is an estimate only.

Chicken Cordon Bye Bye Blue

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Okay so I made chicken cordon blue today but had to prepare it ahead of time because of our busy schedule and it came out delish. I had made it before but this time I did it a little different just to give it a little zip.

The problem is that we ate it so fast I forgot to take a “pretty” blog pic to post with the recipe. So the pic I posted was of my sons next to last piece before it disappeared.

My whole philosophy on cooking is that it isn’t an exact science. Yes, to some degree you have to follow the amount of ingredients and preparation but there is room for adding a little pizzazz here and there. One mistake I’ve made in the past is don’t over due it on the salt. Use your other salt free spices and be creative!

Here are the ingredients and the prep which took me about 10 to 15 minutes total.

Chicken Cordon Bye Bye Blue

~ 2 lbs. chicken breast (de-fatted, sliced thin and long)

~ Virginia Baked Ham, 1 slice per piece of chicken

~ Swiss cheese, any kind 1 slice per piece of chicken

1/2 cup of seasoned bread crumbs

salt, pepper, onion powder, garlic powder about 4 shakes of each on top of the rolled chicken cordon blue pieces

Cream Sauce

3/4 quarter stick of butter

1/3 cup of flour

1 cup of 2% milk

1/4 parmesan cheese

2 tsp. spicy brown mustard

1/3 cup of Honey Mustard dipping sauce/dressing

salt, pepper, onion powder to taste

Roll pieces of chicken with one slice of ham and one slice of Swiss cheese. Hold each piece with a tooth pick or two if needed. Put a few shakes of salt, pepper, and onion powder on each piece.

Drizzle bread crumbs on top of each piece to coat lightly.

Sauce/Gravy Preparation

Melt butter and then add flour to make a roux. Add milk slowly and stir until you see a smooth consistency.

Add mustard and honey mustard.

Add salt, pepper, onion powder.

Preheat oven to 350

Cover chicken pieces with gravy. Cook 45 minutes on 350. Voila!

Simple asparagus

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This recipe is so simple and taste amazing that even my boyfriend who is an asparagus hater lol asks for this dish from time to time.

All you need is:

  • 1 lb of asparagus
  • 2 to 3 tbsp of olive oil
  • 2 tbsp of bread crumbs
  • 2 tbsp of feta cheese
  • salt and pepper to taste

Remember there is no exact science to some recipes so you can give or take on these ingredients based on your liking.

Lay asparagus in your pan and drizzle olive oil throughout. I live to move the asparagus around to get all the stalks moist. Then top the asparagus with the remaining ingredients.

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Bake in the oven at 400 degrees for approximately 20 mins.

Honestly it’s so good I could eat the whole dish myself. If you don’t like feta cheese then just omit and it’ll taste just as good!

Best Meatballs Ever

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My thing is, I like to take bits and pieces of recipes and give them my own touch. I’ll call this one Gia’s Meatballs. They came out so moist and had such a great flavor to them. Ok listen, here is the deal, I always give or take some of these ingredients. To me cooking is not an exact science and sometimes I don’t always have all of these ingredients in my cupboard. So you can play around with it until you master it yourself.

1 lb ground beef (80% lean meat)

1 chopped green bell pepper

1 chopped Vidalia onion

2 tbsp of minced garlic

1 tsp salt

1 tsp ground black pepper

1 tsp each of onion and garlic powder

1 1/2 tbsp basil

1 tbsp parsley

1 tbsp oregano

1 cup of bread crumbs

2 eggs

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I usually put some of the meatballs right into my sauce for flavor and then I pan fry the rest but this time I baked them in the oven and they happen to come out a lot juicier and they weren’t fried in grease.

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