a new chapter...

So, over the last year or so our family has changed how we eat.  I look at most of the recipes I've posted so far, a while I still think they taste delicious, they are not a representation of what we eat now.  I also don't like using the "main" blog to talk about myself much.  It's generally more about Owen and now Finn.  And that's okay with me.  But I think that sometimes it's nice to write out what is going on in my life (my personal, free therapy) and these days, other than the boys, that is food and exercise.  I do not know everything or claim to, but now it's time to write down the recipes that make up our lives now and one of the things I take time to do for me - workouts!  So, here will be "Katie World"... sharing ideas about food, how we are eating, workouts, goals in life and such.  We shall see.  It could possibly be a year until I post in here again, but I hope not.  Being healthy is big for us, so it would be wonderful to mark it down, track our "progress", keep all those healthy thoughts and ideas in one place.  So, starting now "The Online Recipe Box" is... I'm not sure yet.  But I will come up with something I am sure.  Look forward to delicious food shown in a new light.  Inspiring workout goals.  HAHA!  No, don't.  But please feel free to peak in on this part of my life that does take up a lot of time and energy, and is something that I am becoming more and more passionate about. 

Banana Walnut Muffins

Okay, so the name may be a little misleading, but essentially these are muffins that have bananas and walnuts in them... and not much else!  These are very easy.  Almost all the sweetness comes from the bananas!  These are a little dense, but very healthy... and nice and quick for a grab-and-go snack.

(Disclaimer:  I've only made these once, so I may experiment a little more, but Storm loved them, so they probably wouldn't change much)

2 bananas, mashed or pureed
2 eggs
1 1/2 cups walnuts, crushed (best if blended to where the oils are starting to be released)
1 tsp vanilla
1/2 tsp cinnamon

Place into greased muffin tin and bake at 350 degrees for 15-20 minutes.

Three Cheese Chicken Penne Pasta Bake

1 1/2 cups whole wheat penne pasta, uncooked
1 pkg (9 oz) fresh spinach leaves
1/2 lb boneless chicken breasts, cut into bite-size pieces
1 tsp chopped basil leaves
1 jar (14.5 oz) spaghetti sauce
1 can (14.5 oz) diced tomatoes, drained
2 oz light cream cheese, cubed
1 cup shredded mozzarella, divided
2 Tbsp grated Parmesan cheese

Heat oven to 375 degrees.  Cook pasta as directed on package, adding spinach to the boiling water for the last one minute.

Cook and stir chicken and basil in a large non-stick skillet on medium-high heat for 3 minutes.  Add spaghetti sauce and tomatoes, bring to a boil.  Simmer 3 minutes or until chicken is done.  Stir in cream cheese.

Drain pasta mixture; return to pan.  Stir in chicken mixture, and 1/2 cup Mozzarella cheese.  Spoon in to a 2-quart or 8 inch square baking dish.

Bake 20 minutes.  Sprinkle with remaining cheeses.  Bake 3 minutes.

Makes 4 servings.

*This dish could be gluten-free if switching out whole wheat pasta with a brown rice or corn pasta.

yummy peanut butter cookies

... and they're gluten free too!

1 cup peanut butter
1 cup sugar
1 egg
1/4 cup chocolate chips (optional)

Bake at 375 degrees for 10 minutes. Makes 2 1/2 dozen.

I just tried these, and they are great! We don't usually have "sweet treats," but it's nice to have an easy and simple option!

Mexican Hot Chocolate Chip Cookies

I love Mexican hot chocolate. And I love chocolate chip cookies. Two of my favorite things together can't be that bad! And they are not! I have been going through a cinnamon craze and have been baking with it like crazy! I thought one of my favorite drinks (with cinnamon) could make a good cookie - this is what I came up with!

2 sticks melted butter
3/4 cup sugar
3/4 packed brown sugar
1 1/2 tsp vanilla
2 eggs
2 1/3 cup all-purpose flour
1 tsp salt
1 tsp baking powder
2 1/4 cinnamon
1/4 - 1/2 cup finely chopped almonds
chocolate chips

Preheat oven to 375 degrees. Bake on ungreased cookie sheet for 9-11 minutes.

Taco Dip (Mexican Fiesta Tray)

Oh my goodness! In my mind I could eat this all day (it gets a little hard when I get full though!)

8 oz softened cream cheese
4 oz sour cream
1/2 pkg taco seasoning
1/2 - 1 lb ground beef (could substitute turkey)
shredded cheddar cheese
shredded lettuce
fresh diced tomato

Brown the ground beef. Drain and cool. Mix the cream cheese, sour cream and taco seasoning with a mixer and spread on a large platter. Spread the meat over the cream cheese mixture. Layer lettuce, tomato and cheese on top.

Serve with tortilla chips.

Chocolate Chip Cookies

1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 - 1 1/2 tsp vanilla
2 1/4 cup all-purpose flour
1 tsp baking soda
1 tsp salt
chocolate chips

Cream together butter, sugar and brown sugar. Add eggs mixing well. Add vanilla. Sift together flour, salt and soda. Add to butter mixture slowly stirring well. Add desired amount of chocolate chips. Place on cookie sheets and bake one sheet at a time at 375 degrees. Cookies will bake about 10 minutes, but could be shorter or longer depending on oven.

Makes 4-5 dozen. Stores well in freezer.