Wednesday, July 11, 2012

Breakfast treat and Veggie Side: I'm convinced they're Healthy-ish

I have to admit - I pride myself on being a master of banana bread. Its pretty often that I find that I have 3 leftover, ripe bananas and I'm quick to whip up my very simple recipe. But, I've come across this new recipe that includes whole wheat flour and flax seed. Total bonus - this is the power grains that I love that actually fill me! So, this breakfast is not only filling, but a treat. That is great for me, since I'm a total sucker for cafes and coffee shops and anything that can keep me from spending money on breakfast treats is a win-win!

Banana Chip Scones:

Original Recipe Location
  • 1 1/2 cups whole wheat flour
  • 1 cup rolled oats, ground in food processor
  • 1/2 cup rolled oats
  • 1/2 cup golden milled flax
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold
  • 3/4 cup mini chocolate chips, plus additional to sprinkle on top
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 1 egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
Preheat the oven to 375°F.  Lightly grease a 9 inch cake pan and set aside.

In a mixing bowl, combine the flour, ground oats, rolled oats, milled flax, sugar, baking soda, baking powder, and salt.  Cut the stick of butter into chunks and add to the dry ingredients.  Use a pastry blender to cut the butter into the dry mixture.  Stir in the chocolate chips.

In a separate bowl, whisk together the mashed bananas, egg, buttermilk, and vanilla extract. Add to the dry ingredients and use a fork to gently combine until all of the dry ingredients have been moistened.

Transfer the dough to the prepared pan and pat to form an even layer. Use a knife or a bench scraper to cut wedges in the dough (I tried to cut 12, but the dough was sticky and I wound up with only 10).  Sprinkle with a few chocolate chips.  Bake for 30 – 35 minutes, until set in the middle and inserted toothpick comes out clean.

Allow the scones to cool for 10-15 minutes in the pan.  After cooling, use a wire rack to flip the scones out of the pan, then transfer the scones to a plate/platter, flipping the scones again so that they are right side up.  Use a knife to cut into wedges, and serve warm or at room temperature.

Later in the day I made this side to go with some chicken that I had leftover. I love that it's packed with veggies I don't typically eat.

Summer Squash Mushroom Casserole:


Lots of chopping, but this recipe is super fast.

I threw all the good/bad ingredients in a bowl to add the veggies to.

The saute didn't take to long - just enough to soften them a bit. I didn't want them to end up mushy.

To save on more dirty pans, I threw in and crushed the crackers in the same pan I sauteed the veggies in.

Dump the whole thing in a bake pan and then smother the top with the crackers.

Success! I loved this with the salad and chicken. Plus, it gave a nice 'comfort food' aspect to this plate.

  • 2 medium yellow summer squash, diced
  • 1 large zucchini, diced
  • 1/2 pound sliced fresh mushrooms
  • 1 cup chopped onion
  • 2 tablespoons olive oil
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1 cup crushed butter-flavored crackers (about 25 crackers)
  • 1 tablespoon butter, melted
In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain. In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11-in. x 7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.  
 
Yield: 10 servings
 Nutritional Facts 2/3 cup equals 234 calories, 16 g fat (8 g saturated fat), 36 mg cholesterol, 564 mg sodium, 14 g carbohydrate, 2 g fiber, 8 g protein.

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