Chocolate Peanut Butter Covered Frozen Banana Bites

These are a yummy refreshing summer treat!

2 large bananas
1/3 cup chocolate chips
1/3 cup peanut butter
Coconut flakes (optional)

Slice each banana into about 6 or 7 slices.  Heat the chocolate chips and peanut butter together in microwave until melted.  Then stir until smooth.   Dip each banana slice into mixture, then place on a small tray or plate lined with waxed paper.  Top with coconut flakes if desired.  Freeze at least 1 hour until frozen. 

Rosie's Guacamole

I don't have exact measurements for the ingredients.  But you can add more or less of ingredients depending how you like it.  Taste along the way!

4 large avocados, ripe
2 - 4 cloves fresh garlic, or garlic powder or both
cilantro, chopped
about 1/2 white onion, chopped finely
1 small tomato chopped
juice of 1 lime
salt to desired taste

Mash avocados.  I like to leave it a little chunky.   Add the rest of ingredients and stir to combine. 

Chicken Enchilada Stuffed Zucchini Boats

 These are really good! Even my kids ate them right up and loved them.  We love zucchini so this was a fun recipe to try.  I served these with some Cilantro Lime Rice for a side.  I know there is probably a recipe for that kind of rice but I just cooked white rice and added oil, lime juice, and chopped cilantro until it tasted how I wanted it to. It was a really good meal!


 For the Zucchini Boats:

• 4 (about 32 oz total) medium zucchini
• 1 tsp oil
• 1/2 cup green onions, chopped
• 3 cloves garlic, crushed
• 1/2 cup diced green bell pepper
• 1/4 cup chopped cilantro
• 8 oz cooked shredded chicken breast
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp chipotle chili powder
• 3 tbsp water or fat free chicken broth
• 1 tbsp tomato paste
• salt and pepper to taste 
• Enchilada sauce
• Cheese for the top

Directions:

Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
 Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and shredded cheese. 

 Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.

I cooked it for the 35 minutes and then took the foil off and cooked it for at least 10 more minutes uncovered. 

White Chocolate Snickerdoodles

These are our family's new favorite cookie!

White Chocolate Snickerdoodle Pudding Cookies

by Something Swanky

Ingredients

• 1 cup unsalted butter, at room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 3.4 oz. package white chocolate instant pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups white chocolate chips
• 1 tsp. cinnamon
• 1/3 c. cinnamon sugar for rolling

Instructions

1. Preheat oven to 350º. Prepare baking sheets lined with parchment paper.
2. In a stand mixer, cream together the butter and sugars.
3. Add eggs first, and mix in, then add remaining ingredients (reserving the cinnamon sugar). Mix well.
4. Scoop out with a cookie scooper (about 3 tbsp. worth) and roll the dough ball in the cinnamon sugar, coating completely.
5. Place on baking sheet about 2 inches apart.
6. Bake for approximately 10 minutes, until slightly golden and just set in the middle. Let cool on baking sheet.

Crock Pot Bacon Ranch Chicken

This is so good!! I love pasta but you can also put this over rice.

Crock Pot Bacon Ranch Chicken
Ingredients:
2 strips of bacon, cooked and crumbled (can use turkey bacon)
1 tsp minced garlic
1 (1 oz) packet dry ranch dressing mix
1 (10.75 oz) can 98% fat-free condensed cream of chicken soup
1 cup sour cream (fat-free works great)
1 lb. chicken breasts (can be frozen or defrosted)
8 oz. of your favorite pasta, cooked
Directions:
Spray slow cooker with non-stick cooking spray and place chicken in the crock pot.
Mix the bacon, garlic, ranch dressing mix, soup, and sour cream together and pour over the top of the chicken. Cook on high for 3-4 hours or low for 6 hours. Shred chicken with two forks. Cook pasta as directed on package and serve chicken over pasta.

Easy Parmesan Knots

Easy Parmesan Knots

 

Ingredients

• 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
• ¼ cup canola oil
• 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

Instructions

1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.