While I’m sure you enjoy reading about all the exciting activities I get up to in Ohio in the middle of winter, descriptions of how I spent Saturday and Sunday watching House of Cards on my iPhone because my MacBook broke (it broke, I dropped it, whatever) and my cruel and unreasonable employer (KIDDING) has prevented Netflix from running on our work computers would not make an interesting weekend recap. So, since I had to produce actual content for today’s post, I thought I’d share a few good recipes I’ve made recently. They’re not quite as healthy as the last batch I posted, but there is minimal cheese and plenty of protein involved. I consider the day a win if I’m not digging into a giant bowl of Honey Bunches of Oats two hours after dinner anyway.
Peanut Butter and Banana French Toast adapted from Allrecipes.com
This recipe uses ingredients you may already have on hand, and it’s easy to make for one.
Ingredients (for 1 serving)
- 2 slices bread
- 2 tbsp peanut butter
- 1 banana
- 1 egg
- Vanilla extract
1. Cut the banana into thin slices. Spread peanut butter onto each piece of bread and top with bananas.
2. Beat the egg in a shallow bowl with a splash of milk, a (tiny) splash of vanilla extract, and a few sprinkles of cinnamon.
3. Put the two pieces of bread together to make a sandwich. Soak the sandwich in the egg mixture for a couple seconds on each side.
4. Grease a frying pan with cooking spray or butter, then cook the sandwich over medium heat until golden brown (mine took 3-4 minutes per side). Top with powdered sugar and maple syrup if desired.
Chicken and Dumpling Soup from MyRecipes.com
Ingredients (for 4 servings)
- 32 oz chicken broth
- Shredded meat from 1 rotisserie chicken
- 10 3/4-oz cream of chicken soup (1 normal-size can)
- 1/4 teaspoon poultry seasoning
- Poultry seasoning combines sage, thyme, marjoram, rosemary, nutmeg, and black pepper. I think I only had four of the six, but my soup tasted fine.
- 1 10.2-oz can jumbo buttermilk biscuits
- I could only find a 16-oz can and used 5 of the 8 biscuits, which was a good amount.
- 2 carrots
- 3 celery ribs (I substituted peas)
1. Shred the rotisserie chicken and dice the carrots and celery.
2. Combine the chicken broth, soup, poultry seasoning, and shredded chicken in a Dutch oven or large saucepan and bring to a boil.
3. While the mixture heats up, unwrap and separate the refrigerated biscuits. On a lightly floured surface, flatten them out a little, then cut into 1/2 inch strips.
4. Drop the strips into the boiling liquid one at a time, then add the carrots and celery. Simmer on low, covered, for 15 to 20 minutes, stirring occasionally. If you’re using peas instead of celery, drop them in for the last 3 minutes of cooking.
Spaghetti and Meatball Stoup from Rachael Ray
This one-pot “stoup” is thicker than soup but thinner than stew. The pasta even cooks in the sauce, so you’re in luck if, like my boyfriend, you have never owned a colander.
Ingredients (for 4 servings)
- Olive oil
- 1 carrot, diced
- 1 medium yellow onion, diced
- 3 cloves minced garlic
- 3 cups tomato sauce
- 3 cups chicken stock
- 1 lb ground beef, pork, and veal mix (I just grabbed some ground beef off the shelf rather interacting with a human at the butcher’s counter)
- 1/2 cup grated Parmigiano or Romano cheese
- 1/2 cup breadcrumbs
- 1 large egg, beaten
- 2 tbsp chopped parsley
- 1 cup basil leaves, torn or shredded
- 1/2 pound spaghetti
1. Heat a couple of tablespoons of olive oil over medium-high heat in a large saucepan. Saute the onions, carrot, and garlic together for five minutes.
2. Add the tomato sauce and stock, cover, and bring to a boil.
3. While you’re waiting for the sauce to boil, combine the ground meat, beaten egg, breadcrumbs, cheese, and parsley with your hands. Roll into 2 inch meatballs.
4. Add the meatballs and spaghetti to the saucepan. Simmer for 10-12 minutes or until pasta has finished cooking. Stir in the basil and serve.
Have a great week!!