EASY SLOW COOKER ORANGE CHICKEN Who doesn’t love easy, chicken and tasty recipes?! I know I do and that is why I have found one of the BEST slow cooker orange chicken recipes! My husband and I absolutely love it and it is super […]
Month: August 2017
SKINNY & HEALTHY PUMPKIN CHOCOLATE-CHIP MUFFINS:
Breakfast has always been one of my favorite foods and meals…overall it’s just great! I love chocolate, muffins and pumpkin flavored anything. My mom always made us these when I was a kid but now as I got older I needed to find a healthier option to stay on track with my weight goals. I came across this low-calorie and healthier pumpkin chocolate-chip muffin with absolutely no butter, oil, or white flour and very little sugar! No white flour, butter, or oil in these muffins, I was shocked, they are so healthy AND delicious!
They are naturally sweetened with honey, no artificial sweeteners or preservatives, packed with nutrients thanks to the pumpkin, no butter, no oil…the list goes on and on. Yes, there is dark chocolate in them but that is the healthier type of chocolate right?! Or at least that’s what I keep telling myself!
Anyways, this muffin recipe only takes a few minutes to prep which is great!
Servings: 8 -9
1 cup canned pumpkin NOT pumpkin pie filling
2 tablespoons honey
2 tablespoons brown sugar lightly packed*
1 teaspoon vanilla extract
1 large egg
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon pumpkin pie spice (optional)
1 cup + 1 tablespoon oat flour
1/3 – 1/2 cup dark chocolate chips
Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick spray; you do not use muffin lines with these.
Combine the pumpkin, honey, brown sugar, vanilla, and egg in a bowl. Beat until combined.
In another bowl, stir together the salt, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice (optional), and oat flour.
Add the dry to the wet mixing until just combined. (Over-mixing will result in dense muffins)
Stir in the chocolate chips.
Separate the mixture evenly among 8 muffins and place a few extra chocolate chips on top if desired.
Bake for 18-22 minutes or until a toothpick when inserted into the center comes out clean. Remove and allow to cool and then remove them from the muffin tin.
These muffins are a lot tastier and softer when slightly under-baked, so start with baking them at a lesser time and increase to your liking!
EASY SLOW COOKER BBQ RIBS
When it comes to meat, my crock pot has been a savior. My husband I got married May of 2017, moving in together and learning how to cook up new for both of us! As one of our wedding gifts we of course go a crock pot! Excited as we were, we wanted to start with something easy, simple and tasty! With my husband being a meat lover, he suggested ribs. The idea of cooking ribs terrified me, I had no idea how to cook ribs let alone boil water! But, this recipe is so easy and is now one of our favorite meals to make. You just throw the ribs in your crock pot and forget about them! They are just about fail-proof, and have always turned out amazing for us!
- Brown sugar
- Kosher salt
- Black pepper
- BBQ Sause
- Baby Back Ribs (about 5lbs)
- Mix your dry ingredients together (2 tbsp. brown sugar, 2 tbsp. paprika, 1 tbsp. kosher salt, and ½ tbsp. black pepper), and rut in on the meaty side of your baby back ribs.
- Place the ribs in your slow cooker with the meaty side of the ribs facing the inside wall. The rib rack should curve with the wall of the crockpot.
- Completely cover all sides of the ribs with 2-3 cups of your favorite BBQ sauce (ours is Honey BBQ!).
- Put the lid on and set your slow cooker on LOW for 6-8 hours. You will know they’re done when the meat starts falling off the bone.
- Optional: Once finished, broil ribs in the oven for about 5 minutes to further caramelize the BBQ sauce.
- Change the dry rub seasoning to suit your taste. Steak seasoning or even just a little salt and pepper will make some pretty tasty ribs (we sometimes will by pre-seasoned ribs and they turn out great).
- Use the remaining BBQ sauce left over in your slow cooker for dipping, or just pour it right over the ribs once your transfer them to a plate (or baking dish if you’re planning on broiling them).
- If the ribs are done before you’re ready to eat, wrap them in foil and let them sit in 150 degree oven to stay warm.