Fruit Salsa and Cinnamon Chips

This recipe comes from The Pampered Chef.

A friend of mine made it a long time ago, when Kayla was around 8 or 9 months, I think. Kayla loved it. I always said I was going to try to make it and for some reason forgot about it and never did. Then a few days ago when searching new dinner ideas I found the recipe in my email. So, I printed it and when we went grocery shopping I got the stuff to make it. Its so simple to make, not many ingredients, on the healthy side and VERY YUMMY. I vow to make this more often. Especially since its good for the little ones to eat. I couldn't get the camera to focus right on the salsa, but you get the idea.



Cinnamon Chips:
4 (7-inch) flour tortillas (I used 3 8-inch)
1 tbs sugar
1/2 tsp ground cinnamon

Heat oven to 400 degrees. Lightly spray tortillas with water. Combine sugar and cinnamon in flour/sugar. Sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on baking stone, or cookie sheet. Bake 8 minutes or until lightly browned and crisp. Remove to cooling rack.

Salsa:
2 medium apples, 1 cup strawberries, sliced
1 kiwi fruit, peeled and chopped
1 small orange, 2 tbs packed brown sugar (I used light brown) 2 tbs apple jelly

Peel, core and slice apples. Cut apples into quarters and chop. ( I chopped all the fruits fairly small so Kayla can chew easily. She still does not have all her teeth) Slice strawberries. Chop kiwi. Place in bowl. Zest orange and juice orange. Add zest and juice, brown sugar, apple jelly to fruit mixture. Mix gently.

Serve with cinnamon chips.

Coming Soon!

Coming Soon, to a blog near you......

Ok, that was cheesy.

But recipes coming soon.

Granola Banana Sticks
Creamy Chicken Enchiladas
Tater Tot Casserole
Apple Berry Salsa with Cinnamon Chips
Chicken Parmesan
Deep-Dish Sausage Pizza Bread
Manicoti Corden Bleu (sp?)

I so want to make these Banana Cheesecake!

Found this and want to make it!

Another version of a popular Banana Cake recipe...the yummy Banana Cheesecake recipe.

It's very easy to prepare, uses minimal ingredients and most importantly, it's soooo delicious!

Banana Cheesecake recipe.



Ingredients.

2 cups digestive biscuits or Chocolate Hob-Nobs, crushed

1/3 cup butter, melted

3 (8 ounce) packs of cream cheese, softened

3/4 cup caster or white sugar

3 eggs

1 teaspoon vanilla essence

1/2 cup mashed bananas

1 banana, sliced, optional

Chocolate sauce, optional.

Preparation.

1. Preheat the oven to 175 degrees C.

2. In a bowl, mix together the biscuits and melted butter. Press into the bottom of a greased medium-sized round baking dish. Place in the refrigerator to allow it to set.

3. Meantime, in another bowl, lightly beat the cream cheese with the sugar until smooth. Add eggs one at a time, then the vanilla essence and mashed bananas. Pour into the prepared crust.

4. Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.

5. Place the sliced bananas on the cheesecake and pour chocolate sauce on top.

Tips:

1. I recommend using Philadelphia Cream Cheese as it's really soft and seems to do well when baked.

2. You can crush the biscuits in two easy ways: either pound on them gently without taking them out of their wrapping or place them in freezer bags and pound them to crumbs.

Be careful that you don't tear the wrapping or the freezer bag. That will result in crumbs flying all over your kitchen counter! Yikes!

3. Melting butter is easy; after measuring, place the lump of butter into a saucepan and let it melt over very low fire or you can microwave it on medium. I prefer the saucepan method though.

4. You can purchase the chocolate sauce in most quality shops selling baking products or established supermarkets.

Enjoy preparing this Banana Cheesecake Recipe.

Lime Turkey Burgers

So, I really dont have a recipe per say...I just made this up as I went along.
I got the idea from a recipe I saw posted by someone on a recipe swap group I am part of on Face.Book. But that recipe was meant for already formed turkey patties.

Since the commissary here on Guam does not sell those, I had to get ground turkey and make them myself. I was also missing a few of the ingredients so I made some up as I went along.

The reason for turkey burgers is because I have committed to providing better, healthier meals for my family. Turkey instead of beef when I can is one of the permanent changes in my meal planning.

These burgers turned out very good. The only thing I would change is adding more lime juice and zest. I couldn't tell very much there was lime in them.

So onto the Lime Turkey Burgers!

I had 1 lb ground turkey. I juiced a whole lime (it was small) and added half of a lime of zest.

About 1/3 cup bread crumbs (which Kayla gladly dumped in for me) and 1 egg to make everything stick together.

Also 2 big cloves of minced garlic. A palm full of dried thyme, and palm full of cepotle (sp?) seasoning.

There is an avocado in the picture because I was going to top mine off with slices of it, but instead decided to top it off with a little hot sauce and bbq sauce.

I cooked them on the George.Foreman for a few minutes. Not long, just until done. Turkey cooks faster than beef.

The burgers were I hit. I served them on wheat bread. The husband and daughter loved them. The son...well...he has a few months to go before he can eat these. But he did enjoy the taste of his first orange yesterday!

Warm Lemon Pepper Chicken Salad

This recipe is from The Pampered Chef. Its very good and healthy. I did alter it a little bit so I blog about the altered recipe, and it came out great. I will make this again.
A couple bulk mushrooms, sliced (Recipe actually calls for snap peas but our store didn't have any)
1 lb baby red potatoes, quartered
2 tsp salt (I omitted)
4 boneless skinless chicken breast (actually I oven roasted a whole chicken and then shredded the meat)
1 lemon, 1 garlic clove, minced
1/4 cup olive oil, 1/2 small red onion (I forgot to get to I sliced a yellow onion)
1 medium red bell pepper (Kayla picked out a green pepper)
1 jar, 6oz, marinated artichoke hearts, quartered, drained
1/2 cup fresh parsley (I omitted)
2 tablespoons lemon pepper rub, divided

Here are MY directions:

Start boiling potatoes. Slice up onion, green pepper, mushroom and place them in a pan with a little olive oil and cook until desired doneness.

Place shredded chicken in pan with small amount of olive oil, turn on low heat to keep warm. Add 1 tablespoon lemon pepper rub.

If using chicken breasts, rub with 1 tablespoon lemon pepper rub and cook chicken 7-9 minutes in pan. Set aside and keep warm.

For dressing: juice lemon to measure 2 tablespoons. Combine juice, remaining rub, and minced garlic in small bowl. Slowly whisk in olive oil. Set aside.

Combine chicken, green pepper, onion, mushrooms, parsley, artichokes in bowl. Mix. Add potatoes and dressing. Toss gently. Serve warm.

This was really good!

Chewy Oatmeal Squares

One of Kayla's favorites!
Hard to believe she will be TWO in a few months. Hard to believe she was ever as small as the baby in the picture in the header of this blog...and even harder is to believe now we have her baby brother, who is even smaller than the little girl in the header picture.
Tis why I have been slacking over here on my path of recipes!

Anyways, Enjoy!

This is low in fat and very healthy for you.

Here is a good healthy dessert recipe. My one year old loves this. I throw in a small handful of chocolate chips to sweeten it up for her.
Chewy Oatmeal Squares - serves 18
1/2 cup vegetable oil Vegetable oil spray 1/2 cup firmly packed brown sugar 1 4 1/2-ounces jar strained applesauce(baby food) 1 tsp vanilla extract 2 cups quick-cooking oats 1/3 cup chopped walnuts 1/2 tsp baking powder 1 tsp ground cinnamon
Preheat oven to 325 F. Spray a 9-inch square pan with vegetable oil spray. In a mixing bowl, combine oil, brown sugar, applesauce and vanilla. Add oats, walnuts, baking powder, and cinamon. Mix until blended. Press mixture evenly and firmly into prepared pan. Bake 20 to 25 minutes, or until edges are golden brown. Cut into 36 squares while hot. Allow to cool in pan. Store in an airtight container.