Mary's Busy Kitchen

Mary's Busy Kitchen

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Sunday, October 19, 2014

Cinnamon Sprinkled Dried Apple Slices



My daughter likes to buy these dried apple slices with cinnamon, but it's expensive for a college student on a fixed budget…so we decided to make our own.


We like to leave the peeling on the apples, think of it like...getting an extra bonus. There are antioxidants and essential nutrients in apples with peels.





Cinnamon Sprinkled Dried Apple Slices
Apples - any variety you like. Washed, dried, and sliced. Core removed.
Cinnamon - a container with a shaker on top is helpful.
Food dehydrator 

I set my dehydrator temperature on 135. 
Place sliced apples on a flat surface like a large baking sheet. 
Sprinkle with cinnamon. We go heavy on the cinnamon, my daughter really loves this stuff.
I suggest starting lightly and let your taste buds decide.
Let dry about 4-6 hours. It will depend on the thickness of your slices and your particular type of dehydrator. The key is making sure all the moisture is gone from the apple. This increases the shelf life. A properly dried apple can last all year in a tightly sealed container or freezer bag, stored in a cool place, away from heat. 

Eat your dried cinnamon apples for snacks, cut up in cereal (hot or cold), add to trail mix and granola.
Maybe stir some cut up dried apples in a cookie or snack bar recipe. 

Take some to a party and watch how fast they disappear!  

A no sugar added healthy snack!



















Enjoy!

Friday, October 17, 2014

Oh So Healthy - Apple, Banana - Oat Waffles ...always gluten free





















Are you like me and still trying to figure out how to use all those apples off the tree before the fruit flies take over the kitchen?!

Here is an idea I came up with last week.  I cut an apple into 4 sections, removing the seeds. Put it right into the blender with the rest of the ingredients.

You can see the red apple peel flecks in the batter before closing the waffle iron.  I like this... and the apples not only add more fiber, but the peels are rich in antioxidants as well.

No need to peel organic apples!




 And like many of my waffles, I suggest you sprinkle some healthy hemp seeds over the batter before closing the waffle iron. This will create a delicious toasted seed over the top of the waffle. Hemp seeds are high in protein, containing all 9 of the essential amino acids.




Oh So Healthy - Apple, Banana - Oat Waffles                      Makes   4  waffles
2 1/2 cups gluten free old fashioned oats
1 banana
1 apple, cut into 4 pieces and seeds removed
2 cups water
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt
*add optional ingredients for variety:
-optional hemp seeds (do not add if wanting a fat free waffle)
-optional chia seeds - stir in 1 Tbl or so after pureeing - beware this will cause a little thicker batter. Not to worry, just add a little more water if batter becomes too thick.

*NOTE: depending on the size of apple you use, this could change the consistency of the batter. If the juice of the apple makes the waffle batter too runny, add 1/2-1 cup more oats, 1/2 tsp vanilla and 1/4 tsp cinnamon.

This is a user friendly recipe - it is impossible to ruin it - the general rule is…the longer it sits, the thicker it gets. You can even put the batter in the refrigerator and use it later.

Puree all ingredients (except hemp seeds) in a heavy duty blender until apple is pureed within batter. Stir in optional chia seed. Let sit for about 5-10 minutes while waffle iron heats up.

Prepare waffle iron with a non-stick cooking spray. Set to medium or medium high.
When ready pour 1 cup of batter onto the waffle iron.  Sprinkle on some hemp seeds if you like, and  cook for 10-12 minutes.

Serve up or let cool on a wire rack.

This is a perfect waffle to freeze and pop in the toaster for breakfast or a snack. I like to take one in my lunch like a sandwich with sunflower butter and an all-fruit jam.

If counting weight watcher points each waffle has 6.25 points, or about 1.5 for each 4th.















      Great for healthy snacks too!




        Enjoy!




Wednesday, October 15, 2014

GF Peanut Butter - Banana Oat Waffles


















This waffle is so versatile and healthy, I just love it.
Recognize this recipe?  It's my favorite waffle recipe with a little more protein, about 4.5 grams per waffle.

I decided to add some applesauce and peanut butter to the recipe. Of course any nut butter would be great.

GF Peanut Butter -Banana Oat Waffles            Makes 4 Waffles
2 1/2 cups gluten free old fashioned oats
1/2 cup unsweetened applesauce
1 banana
2 Tbsp natural peanut butter, or other nut butter
2 1/2  cups water
1 tsp vanilla
1/4 tsp salt

Puree all ingredients at once in a blender. Let sit about 5-8 minutes.
Prepare waffle iron with a non-stick cooking spray. Heat to medium or medium high setting.
Pour 1 cup of waffle batter at a time onto waffle iron, and let cook about 12 minutes.

These will be soft on the inside and crunchy on the outside.  Eat right away with pure maple syrup, fresh sliced fruit, or more peanut butter and jam…maybe even homemade jam!

Freeze leftovers and pop in toaster for a fresh waffle on a busy morning, or for a healthy snack.



Enjoy!

Saturday, October 11, 2014

Quick & Easy White Bean Chicken Chili




Simple, healthy & fast…it doesn't get any better than that!  There is no added fat, dairy, or gluten. Even yeast free diets can enjoy a bowl of this delicious chili. 

A perfect meal for a busy night or when you have leftover chicken. You could even substitute in turkey after the holidays!


I served this chili with some fresh homemade corn bread.

Corny or Homestyle Corn Bread



Gluten Free Corn Bread




 If you are counting weight watcher points 7 (6.8) points for 5 servings, and 8.5 for 4 servings.


















Quick & Easy White Bean Chicken Chili                                   Serves 4-5
3 cups cooked & cubed chicken, I used breast meat.
1-2 sweet red peppers, chopped - mixed colors are fine.
1 large onion chopped
1 Tbsp minced garlic
1 tsp salt
1/4 tsp pepper
1 1/2 tsp dried oregano leaves
1/2 - 3/4 tsp ground cumin, it's about preference here.
2 cups frozen corn
2 15 oz cans white beans, I used small white beans. Any combination is fine.
4 cups chicken broth

In a large saucepan saute onions and sweet peppers in about 1/4 cup of the chicken broth, more as needed. Add all spices and cooked chicken cubes, continue to sauté. Add chicken broth as needed to keep things moist within the liquid. Stir in corn and up to 3 cups of broth. Mix well. Stir in drained beans and as much broth as desired. Some like a thicker chili and some like more liquid. I added all 4 cups. Let simmer about 20 minutes.

While my chili simmered I prepared and cooked the corn bread. If the corn bread takes longer than the chili, just turn the chili off and leave the lid on to retain the heat.

This was a big hit at my house. After my husband took his first bite he asked if I had made a double batch.


Enjoy!












Thursday, October 9, 2014

Pleasantly Pumpkin - Applesauce Muffins - no sugar added



























Pumpkin bread was always a favorite of mine growing up.  These muffins have a very nice, mild pumpkin flavor. You could always add about 1/8 tsp nutmeg and 1/2 - 1 tsp cinnamon, but I found the flavor perfect without.

The muffins are low-fat and sweetened only with the unsweetened applesauce and optional raisins.
The pumpkin does not add more sweetness to the muffins. 


Weight watchers count 4 points for each muffin with raisins, 3 points without raisins.



Pleasantly Pumpkin - Applesauce Muffins - no sugar added           Makes 12-13
1 egg or egg replacer
2 Tbls oil
1 1/4 cups unsweetened applesauce
1/2 cup pumpkin
1 cup brown rice flour
3/4 cup garbanzo bean flour (or other gluten free flour such as oat)
3/4 tsp baking soda
2 tsp baking powder
3/4 tsp xanthan gum or guar gum
1/4 tsp salt
1/2 cup raisins, optional  (leave out for yeast free diets)
*optional add in spices:
1/8 tsp nutmeg
1/2 tsp cinnamon

Preheat oven to 375. Prepare muffin tin with a non-stick spray or liners.
In a medium size bowl add the egg or egg replacer, oil, applesauce and pumpkin. Mix well using a wire whisk.

In a small bowl add flours, baking soda, baking powder, xanthan gum or guar gum and optional spices.
Mix together.  Add dry mixture to applesauce mixture, mix well with a large spoon. Stir in raisins.

Fill muffin tins 3/4 full. Bake for 20-25 minutes. Check after 20 minutes.
Remove from oven and let muffins sit a couple minutes before removing from pan. Cool on a wire rack.

Store muffins in the refrigerator for several days or freeze for longer storage.





Enjoy!



Sunday, October 5, 2014

Bit Of Banana - Applesauce Muffins…Low fat - no sugar added























This idea has been brewing in my head for days, I just had a feeling it was going to be good.

Sure enough…this is a keeper!

Only 1 tablespoon of coconut oil in the entire recipe and no added sugar at all.  Fruit sweetened with applesauce and half a banana...raisins are optional. This recipe is gluten free, but can of course be made with any flour. Eggs are optional as well.

Weight watchers count 4 points per muffin, 3 without raisins.




Bit Of Banana - Applesauce Muffins         Makes 12 muffins
1 egg or egg replacer
1 Tbl coconut oil, melted    (other oil will work as well)
1 3/4 cups applesauce, unsweetened
1/2 banana, mashed
1 cup brown rice flour
3/4 cup garbanzo bean flour (or other gluten free flour such as oat)
3/4 tsp baking soda
2 tsp baking powder
3/4 tsp xanthan gum or guar gum
1/4 tsp salt
1/2 cup raisins, optional

Preheat oven to 375. Prepare muffin tin with a non-stick spray or liners.
In a medium size bowl add the egg or egg replacer, melted coconut oil, applesauce and banana.
Mix well using a wire whisk.

In a small bowl add flours, baking soda, baking powder and xanthan gum or guar gum.
Add dry mixture to applesauce mixture, mix well with a large spoon. Stir in raisins.

Fill muffin tins 3/4 full. Bake for 20-25 minutes. Check after 20 minutes. Let sit a couple minutes before removing muffins from pan. Cool on a wire rack.

Store in the refrigerator for several days or freeze for longer storage.










Enjoy!




Saturday, October 4, 2014

Perfect day to bake some fall cookies!


These cookies just sound good on a crisp fall morning, so I decided to post this recipe from a while ago.






















I decided to take this recipe a step further and substitute the butter or butter substitute with coconut oil and add some mini semi-sweet chocolate chips. I made mine gluten free but feel free to  use all-purpose flour if gluten free isn't necessary.

My husband commented on how good they were as he ate one after another. 

I think I will add chopped pecans in the near future, that just seems like a perfect blend with these as well.

Weight watcher points are 4 per cookie

GF Muesli & Chip Cookies                      Makes about 38 cookies
1 cup coconut oil
1 cup sugar
1 tsp salt
2 eggs or egg substitute
1 tsp vanilla
2 1/4 cups Bob's Red Mill GF All Purpose Flour (or any GF flour combination)
3/4 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp ginger
1/2 tsp allspice
2 cups Bob's Red Mill GF Muesli
1/2 cup semi-sweet mini chocolate chips ( I use Enjoy Life dairy, nut, and soy free)

Preheat oven to 350.  Line baking sheets with parchment paper,  silicone sheets, or spray with a non-stick cooking spray.

In a large mixing bowl cream coconut oil, sugar, and salt. Add eggs or egg substitute and vanilla. Mix well.
In a small bowl combine flour, xanthan gum, baking powder and spices. Add to creamed mixture and stir to combine. Stir in muesli and chocolate chips. Dough will seem too thick, but not to worry...

Drop my 2 Tbsp onto cookie sheets and slightly press down.
Bake for 15 minutes, edges will get lightly brown. Let cool a few minutes before transferring to cooling racks.



















Enjoy!