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Peanut Butter Banana Bread

Let’s talk about food fails for a minute.

I cook a lot. I bake a lot. However, I would never claim to be a chef or a “good” cook. I like things that are easy and that are delicious. I like to feel good about what I’m making and what I’m eating.

This also means experimenting with different recipes, ingredients, cook times, etc.

Most of the time, I make some really delicious food.

…And sometimes, well, my plans go awry and the dish, cookies, whatever, comes out awful.

It seems like it goes in streaks. I will repeatedly make dishes that fail. And yes, I do get discouraged. I just want to order take out. I don’t want to try anything new because it might suck.

So what do I do?

I make something I know is good. Something I have made hundreds of times. Like my favorite Peanut Butter Banana Bread! I feel good making it and eating it!

I tell you this because I don’t want you to be discouraged. You CAN cook. I promise. We all fail. We are not perfect. So do something that makes you feel good, something that picks you back up, and try again.

Oh, and then make this bread, because it is delicious and will make you feel better! 🙂

Peanut Butter Banana Bread

Ingredients:

1 ½ c bananas (about 4)

2 eggs

⅓ c plain yogurt

⅔ c peanut butter

1 ⅔ c flour

1 c brown sugar

1 tsp baking soda

¼ tsp baking powder

¼ tsp salt

Directions:

  1. Preheat oven to 350° F.
  2. In a large mixing bowl, add bananas and mash.
  3. Add eggs, yogurt and peanut butter. Mix until blended.
  4. Add remaining dry ingredients, mix well.
  5. Spread batter evenly into a greased 13×9 pan.*
  6. Bake for 30-35 minutes until toothpick comes out clean when inserted into the center.
  7. Cool for 5 minutes and enjoy!

*If you want to cook in a traditional  loaf pan, cook for 45-50 minutes.

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Easy and Healthy Enchilada Soup

Winter is finally here in Michigan. Sad face.

I have really enjoyed the mild, 40 degree, no jacket days. I didn’t miss the snow or the car doors freezing shut or not being able to breath when you walk outside.

But I knew it couldn’t last forever. Now we are at highs of 15 degrees and snow every day.

The good news? It’s soup weather!

I love making soup because it is so easy. I love when you can throw a bunch of stuff into a pot (or Crock Pot) and walk away. It is also very healthy and filling!

I had some beans and some tomatoes, so I figured I would throw together this delicious soup! One issue that I did have is that this recipe calls for a can of enchilada sauce. I usually always buy mild sauce, but for some reason, I bought hot enchilada sauce! So my soup came out extra spicy! If you like spice, get it hot, if not, stick with mild.

Adding yogurt/sour cream and avocado really help chill out the heat though.

And that is one thing I really love about this soup… There are so many ways to dress it up! You can add cheese, yogurt/sour cream, tortilla strips or avocado! Personally, I do them all! It makes for a really hearty, delicious meal. Sometimes I will serve a side salad, but this soup is filling enough to stand alone.

Enchilada Soup

Ingredients:

1 tbl olive oil

1 med onion

2 cloves garlic (minced)

1 14.5 oz can black beans (drained and rinsed)

1 14.5 oz  can pinto beans (drained and rinsed)

1 14.5 oz can fire roasted tomatoes

1 10 oz can of enchilada sauce

6 oz frozen corn

2-3 c vegetable broth

1 tbl cumin

1 tsp red pepper

1 tsp smoked paprika

salt and pepper to taste

Optional for topping:

Plain yogurt/sour cream

Cheese

Tortilla strips

Avocado

Directions:

  1. Heat oil in large stock pot over medium high heat. Add onions and garlic. Cook until soft/translucent. About 5 minutes.
  2. Add rest of ingredients to pot. Start with 2 cups of vegetable broth. If soup is too thick, add additional broth. Bring to boil over medium high heat. Reduce heat and simmer for an additional 20-25 minutes.
  3. Serve hot and garnish with your choice of toppings. I prefer all of them. 🙂
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Health(ier) Spinach Artichoke Dip

Today I bring you a healthier spinach artichoke dip that you don’t have to feel guilty about eating!

You know how everyone has that one signature dish? Okay, maybe some people I have more. But this is mine. I am requested to bring this to every family gathering.

The first time I had this spinach artichoke dip, I fell in love. I was at a party, put a small amount on my plate,and went to sit down. Then I tasted this dip. I’m pretty sure I stayed by the bowl of dip for the rest of the night and told everyone else that they should avoid the dip… And continued to devour it all by myself.

I’m not a huge spinach or artichoke fan, but together, in this dip? Perfection.

However, I often felt terrible about eating so much of this dip. The original recipe was filled with sour cream and mayo, which, while delicious, not good for you. So I tweaked a few of the ingredients and added yogurt as a replacement. You can’t even tell the difference and you won’t feel so bad about eating a gallon of it. 🙂

This dip is best served hot. So if it’s for an appetizer, you can easily heat it in the microwave and serve or if you are having a party, you can use one of those little dipper crock pots to keep it hot.

I like it best served with bread, however, I usually choose the easier route and serve it with chips. Those little multi grain scoops are my favorite.

 

Health(ier) Spinach Artichoke Dip

Ingredients:

1 c thawed, chopped frozen spinach (I will usually do more, so if you like spinach, add extra)
1 can artichokes
8 oz cream cheese
½ c plain Greek yogurt
⅓ c grated Parmesan
½ tsp red pepper flakes (Do NOT skip this!)
¼ tsp garlic powder

Directions:

  • Drain artichokes and chop into smaller pieces.
  • Boil spinach and artichokes in water until tender and drain water.
  • Heat cream cheese in microwave for 1 min or until soft and melted.
  • Stir in rest of ingredients and serve hot.
  • Can be served with bread or chips/crackers.
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