Last week I made Granola and Granola bars. They were VERY easy and pretty good!! (See recipes below)
Monday – Creamy Avocado & White Bean Wrap (Eating Well – 411 cal per serving)
Tuesday – Taco Chicken Bowls (we didn’t have them last week)
Wednesday – Dinner at the Morsches’ again. (This will be a weekly International Students’ Ministry we will be involved in.) I am bringing some kind of vegetables.
Thursday – Crock Pot Orange Chicken
Friday – Sweat Potato & Black Bean Chili (Eating Well – 307 cal per serving)
Saturday – Dijon Chicken Stew (Eating Well – 262 cal per serving)
Sunday – Beef and Mushroom Sloppy Joes (Cooking Light – 439 cal per serving)
Homemade Whole Wheat Berry Waffles (link to recipe)
Favorite Dinner from Last Week:
(sorry no picture)
– leftover meat from Taco night
– 2 onions
– 2 garlic cloves
– 1 Tbl. chili powder
– 1 tsp. cumin
– 1 28 oz. can of diced tomatoes
– 2 cans of red kidney beans
I also made Salsa Cornbread (from Eating Well), which was a wonderful twist on the traditional cornbread!
Granola & Granola Bars Recipes!
adapted from David Lebovitz
2 1/2 cups old fashioned oats
1 cup nuts (pecans, walnuts, almonds)
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1) In a small saucepan, warm the applesauce with the honey and oil over low heat.
1/2 cup unsweetened applesauce
1 tablespoon honey
1 tablespoon vegetable oil
2) Preheat oven to 300. Mix the applesauce mixture into the oat mixture and stir to coat everything. Spread the mixture onto a 9 x 13 baking pan.
3) Bake for 45 – 50 minutes, stirring every 10 minutes, until the granola is a deep brown. Remove from oven and stir in 1/3 cup raisins. Cool completely before enjoying.
Peanut Butter/Chocolate Chip Chewy Granola Bars
adapted from Rachel Ray
Prep time: 0 | Cook time: 5 min | Total time: 25 min
Recipe makes enough granola to fill two 9×5 loaf pans, about 18 bars.
· 4 tbsp. (1/2 stick) unsalted butter
· 1/4 cup packed light brown sugar
· 1/4 cup honey
· 2 cups plain granola
· 1 cup rice cereal (Rice Krispies, etc.)
· 1/4 cup semisweet chocolate chips
· 1/4 cup peanut butter chips
1. Combine honey and butter in a medium saucepan over medium-high heat.
Stir in brown sugar after butter starts to melt.
2. Bring the mixture to a boil, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat.
3. Add the granola and rice cereal into the saucepan and fold them into the sauce until evenly coated.
4. Spread the mixture into two 9×5 pans or a 9×13 inch ungreased baking pan (lined with foil or parchment paper) and press firmly with a spatula to evenly fill. Sprinkle the chocolate and peanut butter chips onto the top of the granola and gently press them down. (Oopps! I mixed in the chocolate chips instead of just spreading them on top!)
5. Let sit for 15-20 minutes or until mostly cooled and set; cut into bars. It’s easier to cut into the bars when they are still a little warm. Since I could tell they were still very soft as I cut them, I laid a layer of wax paper and the pan on top of the granola bars for about 10 min.
6. These can be difficult to cut in the pan, so line it with foil or parchment paper beforehand. After the bars set, just lift them out and cut.
7. Store in layers, in an airtight container with a sheet of wax/parchment between each layer.
© 2011 – 2012, Betsy Pool. All rights reserved.