Banana Pancake Cupcakes with Maple Greek Yogurt Frosting

I am always trying to stay on top of recent food trends and try them out in my own kitchen. This time it is pancake cupcakes. I mean who doesn't want a cupcake for breakfast?! I usually top my pancakes and waffles with greek yogurt in place of some of the maple syrup for sweetness and protein. So when I saw a way to make greek yogurt frosting on healthy aperature, I had to give it a try! By straining out the liquid overnight you get a thicker, creamier yogurt that spreads like frosting.

As many of you know my favorite combo is banana, peanut butter and chocolate so I topped the banana pancakes with chocolate chips and peanut butter drizzle. However, you can top these off whatever way you like. They came out perfectly moist and delicious and can be enjoyed just about anytime of day!

Banana Pancake Cupcakes with Maple Greek Yogurt Frosting

servings: 6

Ingredients

Maple Greek Yogurt Frosting

• 2 cups greek yogurt
• 2 tablespoons maple syrup

Pancakes

• 1 cup milk
• 1 tablespoon vinegar
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking powders
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 banana
• chocolate chips (optional)
• peanut butter drizzle (optional)

Directions

Maple Greek Yogurt Frosting
1. Add greek yogurt to a large coffee filter and place in a stainer. Place strainer in a medium size bowl to catch any water that leaks. Cover with plastic wrap and place in the fridge over night.
2. The next day remove strained yogurt from the fridge and place in a medium bowl and mix in maple syrup.

Pancakes

1. Turn oven on to 350 degrees. Add paper liners to a muffin tin.
2. In a small bowl, add vinager to milk and set aside.
3. In a large mixing bowl add flours, baking soda, baking powder, and salt.
4. Whisk egg into milk mixture.
5. Add wet mixture into dry mixture and mix just until combined.
6. Slice banana thin and place a slice on the bottom of each muffin liner. Then add equal amounts of pancake mixture to each muffin liner ( I filled about half way). Top each with another slice of banana. Bake in oven for 15 to 20 minutes.
7. Slightly cool then top with maple yogurt fosting and additional toppings.

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Crispy Baked Chicken 2 Ways

   

     This month's Recipe Redux theme is "Two for One".  So basically, one recipe that can be used or eaten two ways.  I am a huge fan of leftovers because they are so quick, but I often don't want to eat the same thing two nights in a row. One recipe I love is my crispy baked chicken. The cornstarch and corn flakes help keep the chicken moist and crunchy just like fried chicken, without all of the calories and fat!  It is also the perfect recipe that can be cooked once, and then warmed up later or eaten cold on top of a salad.

Crispy Baked Chicken

Makes: 8 servings

Ingredients

• 2 pounds of chicken
• 1/4 cup corn-starch
• 1 egg plus 1 egg white, slightly beaten
• 1 cup crushed cornflakes
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 teaspoon paprika

Directions
1. Filet chicken, cutting chicken breast in half length wise. Pound with kitchen mallet to even out chicken breasts then cut in half again. You should end up with about 8 pieces of chicken.
2. In separate dishes add corn starch, eggs and crushed cornflakes mix with parsley and salt.
3. Lightly coat chicken breasts in corn starch, then coat with egg and then coat with cornflake mixture.
4. Place breast on baking sheet. Cook for 15 minutes, flip then cook for another 5-10 minutes until chicken cooked through.


     This week I used the crispy chicken to make a quick chicken parmesan. Once the chicken is cooked I topped it with tomato sauce and mozzarella. I baked it in the oven to allow the cheese to melt then topped it with fresh parsley and served it over a bed of whole wheat spaghetti. Since the chicken was already cooked, I had dinner on the table in under 20 minutes!


Crispy Baked Chicken Parmesan

Makes: 4 servings

Ingredients

• 4, 4 ounce pieces Crispy Chicken (see above)
• 1 cup tomato sauce
• 1 cup mozzarella cheese
• 2 tablespoons parsley, chopped
• whole wheat spaghetti

Directions
1. Use cooked crispy chicken, top with 1/4 cup sauce and 1/4 cheese. Bake in 350 degree oven for 10 minutes to allow cheese to melt.
2. Sprinkle with fresh parsley and serve over whole wheat pasta.


      The next day I made a crispy chicken Caesar salad with the remaining chicken. I like my chicken cold on salads so I just pulled the chicken out of the fridge, sliced it up and put it on top of a bed of spinach, veggies and topped it with my homemade Caesar dressing. And it only took 10 minutes to prep the dressing and chop the vegetables and chicken!


Crispy Chicken Caesar Salad

Makes: 4 servings

Ingredients
Caesar Dressing:

• 1/2 cup plain Greek yogurt
• 1 1/2 tablespoons milk
• 2 tablespoons grated parmesan
• 1 tablespoon lemon juice
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Salad

• 4, 4 ounce pieces Crispy Chicken (see above)
• 4 cups of spinach or mixed greens
• Veggies: tomatoes, peppers, etc
• 2 tablespoons Caesar dressing

Directions
1. To make dressing. Add all ingredients to a Mason jar or other bottle with a top. Shake to mix.
2. For the salad. Assemble spinach, top with chopped vegetables, sliced chicken and Caesar dressing.

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Pina Colada Brown Rice Porridge

      “By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win  prizes associated with the contest. I was not compensated for my time.”

      In honor of National Nutrition Month, the USA Rice Federation is challenging us “recipe reduxers” to come up with a healthy recipe using US grown rice. Rice often gets little praise with all those other super grains out there these days, but rice provides us with many nutritional benefits. Rice is naturally gluten free, low in fat and sodium free and provides high quality protein. Whole grain varieties like brown rice, are high in fiber which can help reduce your risk of chronic disease like heart disease, diabetes and certain cancers. Rice is also convenient and affordable and super versatile in the kitchen.

    

       Rice is often used as a side dish or in an entrée, but rarely is it used as a breakfast food. But, why not?! I am a big fan of rice pudding and thought how about a rice porridge for breakfast? And with my recent trip to Panama and love for tropical fruits I was inspired to make a Pina Colada version of rice porridge. I ended up using leftover brown rice I had from the night before, cooking it with coconut milk and pureed banana and pineapple. For additional crunch and texture I topped it all off with banana slices, almonds and coconut flakes. It ended up being perfect hot for breakfast and just as great cold for a snack the next day. Both ways were equally delicious and definitely made me feel like I was back on the sandy Panama beaches!

Pina Colada Brown Rice Porridge

Servings: 2

Ingredients

• 1 1/2 cups cooked brown rice
• 1 cup unsweetened coconut milk
• 1 banana, divided
• 1/2 cup pineapple (fresh or frozen)
• 1 tablespoon coconut sugar ( or honey)
• Toppings: shredded coconut and almonds (optional)

Directions:

1. In a food processor or blender mix together pineapple and half of the banana. 

2. In a medium saucepan, over medium heat, add in cooked rice, coconut milk and fruit blend. Bring to a boil then reduce heat to low and simmer for 20-25 minutes or until desired consistency is reached.

3. Once cooked add in sugar.

4. Serve hot or cold and top with  shredded coconut, sliced almonds and slices of remaining banana.

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