The Hyde's: January 2013

Sunday, January 27, 2013

Chocolate Chip Cookie Dough Bars

Do you ever come across something on Pinterest and think... MUST DO IMMEDIATELY! That's what came to mind when I came across these bars, I immediately ran to my cupboards, took inventory of my ingredients and sent the hubby out the door for an impromptu grocery run. I couldn't wait another minute to try these bars... and the waiting for them to set up in the fridge felt like an eternity (was cravin' chocolate like it was no one's business) but they were well worth the wait! I took them over to a friend's-get-together and they were gobbled up quickly. I have 2 bars left and they are stashed away in the back of the freezer (unbeknownst to Aaron... shhhh don't tell him :) )

Cookie Dough:

1/2 c. unsalted butter, softened

3/4 c. packed light brown sugar

1 tsp. vanilla extract

2 c. all purpose flour

1 (14 oz.) can sweetened condensed milk

2 c. mini chocolate chips

Topping:

1 c. creamy peanut butter

2/3 c. milk chocolate chips

Directions:

In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes). Add vanilla extract and beat until combined.
With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined. Gently fold in mini chocolate chips with spatula.
Line 8x8-inch pan with parchment paper. Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).
Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
For topping, combine the peanut butter and milk chocolate chips in a microwave-safe bowl and heat until smooth. Spread the mixture over the cookie dough bars. Chill the bars for 1 hour or until topping is firm.

Sunday, January 20, 2013

Copy Cat Cheesecake Factory SkinnyLicious Grilled Chicken

Had a great weekend, a low key Friday night, a Pampered Chef Party at a friend's house, meal prep most of Saturday afternoon, got a nap in, tacos and a movie night with our friends, banana pancakes and watched this morning's sermon online in our pjs, watched the snow fall, and we are about to get ready to head over to a friend's house for homemade pizzas and games. Been a good mix of fun and relaxation! With that being said, why not share a great recipe to top off the weekend?!?!

I'm about to share the BEST recipe of 2013!! And it fits into my HEALTHIFIED mindset of 2013.

We eat at Cheesecake Factory somewhat often, it's conveniently attached to the mall and their broad menu keeps us coming back. One of my all time favorite dishes is their Skinnylicious Grilled Chicken. When I came across this recipe on Pinterest, all I could think about is how this is pretty much the same fav CF dish. And it turned out to be true! I could not get enough of this, sooo good and was yummers in my tummers. I realized though, it's needing asparagus spears cut into chunks, I will be adding that to this recipe when I make it again very very soon! ENNNJOOOYYY!

YUM YUM NUM NUM!

Ingredients:

4 skinless, boneless chicken breasts

4 – 5 garlic cloves ( I used dried minced cloves)

1 cup fresh basil

1 tablespoon olive oil

1 tsp. balsamic vinegar (use a good quality balsamic vinegar, this is where the most flavor comes from)

1/4 cup water

1 cup sliced mushrooms (I omitted)

1 package of cherry or grape tomatoes

1/2 red onion sliced (I used dried chopped onion)

I added soft mozzarella cut into large chunks

Preparation:

Preheat oven at 375 degrees. Brown the chicken breasts in a pan. In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed.

Place the browned chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with mushrooms, tomatoes and onion and bake for about 40 minutes or until chicken is fully cooked. Add the mozzarella in the last 20 minutes. Serve with brown rice and a salad and drizzle with some additional balsamic vinegar.

Saturday, January 12, 2013

Banana Oatmeal Muffins

To continue on with some more healthy successful recipes in the new year, I came across on Pinterest Banana Oatmeal Muffins. The pros... gluten free, make in a blender (fun! and easy to pour right from the blender), and 93 cals per muffin. The cons... I could eat like 10 at a time. I made a double batch and froze the second batch to pull out next month. Great addition to have with my oatmeal or yogurt in the mornings, I just pop one of these muffins in the microwave for 15 seconds and WHA LA! a warm treat to add with breakfast.

Easy peasy, just blend it up!

Wouldn't even know they are gluten free!

Ingredients
*2 /1/2 cup oats (old fashioned kind, not quick cooking)
*1 single serving cup (or 1 cup) of plain low fat greek yogurt
*2 eggs
*3/4 cup sweetener of choice, I used the real stuff: sugar!
*1 1/2 tsp baking powder
*1/2 tsp baking soda
*2 bananas

Important: The paper liners don't work well when baking with a base that does not include flour, they always seem to stick to the paper. I sprayed the muffin tin with non-stick cooking spray or you can use foil cupcake liners or a silicone muffin pan.

1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. *Important: I add the oats a cup at a time and then add the liquids. I have to stop the blender and stir a few times throughout as well.
3. Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.

Sunday, January 6, 2013

HEALTHIFIED California Chicken and Vegetables

Healhified. I tend to make up new words, here is the latest, healthified. We are going to focus on getting healthified, that's our moto for 2013. Not that we are consider ourselves unhealthy, we just want to get more healthy, just like everyone else when a new year rolls around huh?! Healthy doesn't just mean getting fit, but also would like to focus on being more healthy in my thoughts, attitude and just exude positivity.

I already have my weekly workout schedule planned for this month, still lovin' hot yoga, sweating out all that holiday garbage I ate and drank might take all of January! I probably ate a record number of sugar cookies in December, yikes.

I already have had some successful healthy recipes this year that have been a hit. I found this one on Kraft's website, California Chicken and Veggies, super easy and all made in one pan, perfect!

Enjoy!

California Chicken and Vegetables recipe

small boneless skinless chicken breast halves (1 lb.)

cups frozen mixed vegetables (broccoli, red peppers and carrots), thawed, drained

1/4

cup pesto

1/4

cup water

1/2

cup KRAFT 2% Milk Shredded Mozzarella Cheese

HEAT large skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 min. on each side or until lightly browned on both sides.

ADD vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 min. or until chicken is done (165°F), stirring occasionally.

SPRINKLE with cheese; cover. Remove from heat; let stand 5 min

Tuesday, January 1, 2013

December 2012!

To say the least, our December was jammed packed with fun events and we were blessed to be surrounded by our friends and family. Instead of going into great detail about December, I'll let the photos speak for themselves as to what we've been up to...