Bored with banana bread? Have overripe bananas? Then try this!

I had some really ripe bananas in the house so I decided to make banana mini chip bars. These took no time to mix, made a huge batch and gave me a chance to use my new jelly roll pan.

I ate a few to sample my work but most of them are going to be handed out after tomorrow morning's Zumba class.

Fresh out of the oven

Plated

Craving pizza on a Thursday night

I was craving a meatlover's pizza from my favorite pizza place but I couldn't find anyone to go with me so I decided to create a pasta version. Armed with lean ground beef, skinless turkey sausage, pasta sauce, an onion, spinach and seasonings, I set to work. I sauteed the meat with the onion, then added the pasta sauce, spinach and seasonings and allowed it to simmer for 20 minutes. I served this over Barilla cellentani pasta with some cheese on top and a slice of Texas toast. This was a delicious meal and made a lot. I am still eating the leftovers as I write this.

All done!

Plated with a piece of Texas toast.

A delicious eclectic meal

Tonight I tried two new things: the recipe for red beans and rice on the back of a can of Goya kidney beans and baked potato wedges (I had three mini Yukon Gold potatoes left and I did not want them to go to waste).

The recipe for red beans and rice called for a cup of chopped ham. As I dislike ham, I substituted skinless turkey sausage. The result was savory, delicious and full of flavor.

For the potato wedges,  I cut the potatoes, then tossed them with one tablespoon of olive oil and a little bit of salt and baked them on a cookie sheet at 350 for 40 minutes. They were simple and delicious with ketchup!

As I write this, I am very excited because this is the LAST Sunday I will have to do the cooking for the week. Soon, I will be able to enjoy creating on a weeknight like I did before this night class took over my life and turned me into a zombie during the week.

Red beans and rice with a side of baked potato wedges and ketchup, plated 

Creating on a Thursday

Usually on Thursday nights, I give myself a break from cooking and go out to dinner. However, as I couldn't decide where I wanted to go and none of my friends were available, I decided to try a new recipe for slow cooker chicken curry.

This made my home smell amazing as it cooked and it tasted yummy. My only issue with this recipe was at the end, when I stirred the yogurt into the sauce per recipe instructions, it curdled up instantly and looked very unnappetizing. I wonder how I could keep this from happening if I want to try this recipe again.

 Slow cooker chicken curry plated with brown rice

Some creations need no explanation

 Beautiful, golden brown, baked to perfection and just aching for a glass of cold milk.....four dozen (plus) Nestle Tollhouse cookies

Four dozen (plus) Nestle Tollhouse cookies cooling on the table

Another Abs-so-lutely delicious creation

After the best, most burning ab muscles Zumba class EVER, I could not wait to get myself cleaned up and head into the kitchen to create a delicious meal. As I do the cooking for the week on Sundays, I like to make things that are delicious, reheat well and last for the week as I do not have time to cook.

Who needs that nasty, processed, overpriced Hamburger Helper when with a little extra work and fresh ingredients, you can get a delicious, savory creation such as this? This came together with egg noodles, lean ground beef, skim milk, reduced fat cheddar cheese, low sodium cheddar cheese soup, a can of Ro-tel, a green bell pepper and two fresh tomatoes. Once again, my burning ab muscles thanked me for this wonderful, post Zumba meal with a pleasing mixture of protein, dairy, carbs and vegetables.

Fresh out of the oven.....

Plated with a savory cheddar muffin....



I cried while I was creating this

....not because I was sad but because the onions that went into it were so strong! Yesterday, I made beef stew in my Crock Pot.

For a Crock Pot recipe, this was VERY labor intensive. In addition to chopping two tear-inducing onions, I also chopped celery, carrots and mini Yukon Gold potatoes.  However, the hardest part was cutting the meat into bite sized pieces. Instead of buying overpriced pre-cut stew meat, I cut up a four pound chuck roast. This also allowed me to trim the fat.

This smelled amazing as it simmered to savory perfection and it took every ounce of control I had not to dig right in when it finished cooking. However, I was going to a friend's for dinner and I was not going to ruin my appetite, so I placed the stew in the refrigerator to rest overnight. This is a crucial step for roasts and stews. Why? Not only does this step allow the flavors to meld, it also causes the fat to rise to the top and harden,  making it very easy to remove.

Tonight, I had the first bowl of my latest Crock Pot recipe with 1/4 cup of brown basmati rice. This bowl of savory perfection might not be the prettiest dish to look at, but it hit the spot on this cold evening. Even better, it made a lot so I have plenty for quick dinners for during the week when I do not have time to cook.

It's coming out of stew season, so I probably won't bring this one out again until the fall.

Slow cooker beef stew with brown basmati rice.