Tasty Tuesday

These carrot cake muffins were a big hit with everyone.  It satisfies a carrot cake craving without being so bad for you.

Cream Cheese Carrot Cake Muffins

Filling
8 oz cream cheese
1/4 cup sugar

Muffins
2 1/4 cup flour
1/2 cup sugar
1/4 cup brown sugar, packed
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ginger
3/4 tsp salt
2 eggs
1/3 cup oil
3/4 cup water
1 cup grated carrots


This is more of a method than a recipe.  The boys aren't crazy for baked sweet potatoes, but they liked these.  These potatoes were super with our pork kabobs.  We will totally be making these more often.

Grilled Sweet Potatoes

Sweet Potatoes
Olive Oil
Salt

Wash and peel sweet potatoes.
Slice into 1/4 inch thick slices.
Toss with olive oil, salt, and any other desired seasonings.  We used arbol chili powder (it was a great contrast to the sweetness of the potato).
Grill over medium heat 3-6 minutes each side.

Tasty Tuesday

Here are a few fabulous and healthy recipes to bring in the new year.

I like to eat Fage 2% Greek Yogurt after I lift weights (I'm in stage 5 of the New Rules of Lifting for Women program, which I highly recommend).  My body needs the high protein to recover and build muscle.  I usually make a smoothie, but when I saw this recipe I had to give it a try.  It tasted like a dessert!

Chocolate Chip Cookie Greek Yogurt

1 cup plain Greek yogurt
1 TB brown sugar
dash of vanilla
1-2 TB mini chocolate chips

Mix together until sugar is dissolved and eat!

I thought this lentil stew had great flavor and it's packed with veggies.

Crock Pot Lentil Sweet Potato Soup

Ingredients:

4 large carrots, chopped

4 stalks celery, chopped

1 onion, diced

2 large sweet potatoes, peeled and cubed

1.5 cups chopped green beans

2 cups green lentils

1 tsp minced fresh rosemary

1 bay leaf

1 tsp dried oregano

4 cloves garlic, minced

1 15-oz can diced tomatoes

64 oz vegetable broth

2 tsp salt (or to taste)

1/2 tsp pepper

Directions:

Combine all ingredients in a slow cooker. Turn heat on low and cook for 10 hours, adding a little more broth at the end if soup seems too thick.

I've made these banana muffins several times.  The yogurt makes them really moist, and you cannot tell there is whole wheat flour in there.

Healthy Banana Muffins

Ingredients

• 3 whole Overly Ripe Bananas
• 2 whole Eggs
• ½ cups Canola Oil
• ½ cups Low-fat Or Fat-free Plain Yogurt
• 1 teaspoon Vanilla
• ¾ cups All-purpose, Unbleached Flour
• ¾ cups Whole Wheat Flour
• ¾ cups Sugar
• 1 teaspoon Baking Soda
• ½ teaspoons Salt

Preparation Instructions

Preheat oven to 350°.

Combine bananas, eggs, oil, yogurt, and vanilla in a large mixing bowl. Mix until combined and bananas are broken into small pieces (you can pre-mash them if you want but that’s one extra step that I don’t want to do so why not let the mixer do it for me?).

Add all the dry ingredients to the wet ingredients. Mix until combined but don’t mix too much or your muffins will be tough. Pour into a greased muffin tin and bake for 20-25 minutes until muffins are golden brown and toothpick inserted into center of muffin comes out clean. Allow to cool.

This can also be made into one large loaf of bread. Just pour into a loaf pan and bake for approximately 55-60 minutes until a toothpick inserted into the middle comes out clean.