Nutella Banana "Ice Cream"

Ummm, this is amazing.  According to Pintrest you have to be careful with portion control.  They were right.

6 bananas
1 Cup Nutella
and of course, Cinnamon to taste ( I love cinnamon)

Blend in blender
Pour in ice cream maker
Wait patiently, then enjoy!!!

Portion Control!! Portion Control!! Portion Control!!

Chinese Salad Dressing

1/2 c. oil
1/2 c. vinegar (I like raw apple cider)
1/3 c. honey
1 t sesame oil (I kinda add a bit more than that, because I am crazy about it)
2 T. soy sauce
1 t. sesame seeds

Unfortunately I can't say I measured out this exactly, but it was pretty close to this. I just kinda dump stuff and eyeball it. This salad dressing goes great with lettuce, soba noodles, mandarins, olives, avacados, carrots, green onions, apples, tomatoes.. OK pretty much anything you want as long as you have the first 4 you are good to go.

Enjoy!

banana muffins

http://www.food.com/recipe/whole-wheat-honey-banana-muffins-115432

Yummy Banana Muffins (at least I hope, they are in the oven right now)
I used oat bran instead of wheat germ just for kicks, and half grapeseed oil/applesauce for the oil.

Chicken Pot Pie

Crust:
2 cups flour (suggests Almond)
1/2  cup Parmesan Cheese
1/2 tsp sea salt
4 Tbsp butter (cold and cut in pieces)
1 egg

Filling:
5 Tbsp butter, melted
1 onion chopped
3-4 carrots chopped
3-4 potatoes peeled and chopped  (soaked in cold water)
1 cup mushrooms
2 1/4 cups chicken stock (room temperature)
1 cup milk
5 cups chicken cooked and diced
1 cup peas
Parsley and Thyme to taste

Preheat oven to 350 degrees.
Pulse all ingredients for crust in food processor until it forms a ball and set aside.

Melt butter in large pot and add onions and carrots.  drain potatoes and add to pot.  Cook until veggies are brown (10-15 minutes).  Add Mushrooms and cook for 3-5 more minutes.

In a small bowl, whisk together 2 Tbsp flour and 1/4 chicken stock.  Add mixture along with remaining chicken stock to pot and bring to boil until moisture thickens.  add milk and cook for 2 minutes.  Add chicken, peas, and spices.  Remove from heat.

Pour filling in a baking dish and break crust into bite sized pieces on top. 

Bake for 15-20 minutes. 

I added cheese because I LOVE cheese on pretty much everything. 

Cinammon Almond Fruit Dip

http://thejoyofcleaneating.com/recipes/cinnamon-almond-fruit-dip/

Ingredients:

• 1 cup Homemade Ricotta Cheese
• 2 tbsp almond butter
• 1/2 tsp cinnamon
• 1 tsp raw honey
• 1 tsp low fat milk
• Fruit of your choice, cut into bite size pieces

Preparation:

1. Place all of the ingredients except the fruit in a food processor and process until smooth. If the dip is a little too thick add another teaspoon of milk.
2. Serve with fruit and dip in!

Nutritional Info:
Makes about 1 cup.

Chicken Gyros

This only makes 2 servings so I doubled it for 5 people and it worked out perfect!

• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 3/4 teaspoon minced garlic, divided
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried oregano
• 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
• 1/2 cup chopped peeled cucumber
• 1/3 cup plain yogurt
• 1/4 teaspoon dill weed
• 2 whole pita breads
• 1/2 small red onion, thinly sliced

Directions

• In a large resealable plastic bag, combine the lemon juice, oil, 1/2 teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. In a small bowl, combine the cucumber, yogurt, dill and remaining garlic; cover and refrigerate until serving.
• Drain and discard marinade. In a large nonstick skillet, saute the chicken for 7-8 minutes or until juices run clear. Spoon onto each pita bread. Top with yogurt mixture and onion; fold in half. Yield: 2 servings.

7 Layer Greek Dip

the worst part of this dip is the cream cheese.  I used the no fat kind.  But you could do without it too.

1 8-oz. package cream cheese, softened (I used low-fat)
1 tsp. dill weed or Greek seasoning (salt free–go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley

With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread