I love this easy banana bread recipe because it is super quick, everything mixes in one bowl and there is no sugar in the bread. It is sweetened using honey and you can’t even tell the difference! There is sugar in the chocolate chips and cinnamon sugar topping but those are optional. This banana bread also uses olive oil which is a healthier alternative to vegetable oil.

The post Healthier Quick Banana Bread appeared first on Simply Yum.

(I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.)

 
Lately  all I do is cook breakfast, lunch and dinner for my family and provide snacks in between. That and cleaning up the dishes from the cooking.  I am pretty sure whenever my neighbors look out their window they say to themselves, “OH wow she is at her sink AGAIN!” I  am a basically a fixture in front of my sink.  So I have been trying to make things that require the least amount of pans and can feed the kids for more than one meal.

I love this oatmeal bake because you only need one bowl to make it and I usually have all the ingredients in my pantry. My kids love it and it will feed them for two meals and maybe even three.  And it’s healthy and filling made with oats, bananas, eggs and walnuts.  I used California walnuts, they are always delicious and so fresh. 

A handful of California walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet.​ Regardless of your flavor preference, walnuts are the only nut to provide an excellent source of the plant-based omega-3, ALA (2.5g/oz). That’s why I love adding them to whatever recipes I can!

Put your oats in a baking dish then mix all the other ingredients in a bowl and pour over the oats. Using the same bowl (do not give yourself another dirty dish!) and toss bananas and walnuts in a bit of melted butter and cinnamon and sprinkle over the oat mixture. Bake for 40 mins and then enjoy this delicious treat! 

The tasty walnuts really make the dish and add some crunch to an otherwise soft textured dish.

Banana Walnut Oatmeal Bake

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Author: simplyum

Recipe type: Breakfast, Lunch, Snack

Serves: 4-6

Ingredients

• 2½ cups oats
• 3 eggs
• 1 tsp vanilla
• ¼ tsp salt
• ½ cup brown sugar
• 1 tsp cinnamon and some more for coating the walnuts and bananas for topping
• ¼ tsp nutmeg (optional)
• ¾ cup milk (regular, oat or almond etc..)
• 2 mushed bananas and 1 banana sliced for topping
• 1 cup California walnuts
• cinnamon (about 1 tbsp) to toss with bananas and walnuts for topping
• 1 tbsp melted butter

Instructions

1. Preheat oven to 375 degrees.
2. Pour oats into a 9x9 baking pan.
3. In a separate bowl beat 3 eggs. Add to it 2 mushed bananas, the milk, vanilla, salt, ½ cup of crushed walnuts, cinnamon, nutmeg, and brown sugar and mix until everything is well incorporated.
4. Pour the wet mixture over the oats and gently mix until the oats are covered. It will look pretty liquid but the oats will absorb it all while they bake.
5. Add the rest of the crushed walnuts and one banana (sliced) into the now empty bowl and coat with the melted butter and some cinnamon.
6. Sprinkle the banana and walnut mixture over the top.
7. Bake for 40 mins at 375 degrees.

3.5.3208

The post Banana Walnut Oatmeal Bake appeared first on Simply Yum.

OK ready for a super quick and simple treat? One pan, 3 ingredients (plus any sprinkles or candies you want to add) and no baking. Kids love making these and they keep them busy for a while when they are making the egg shapes and picking the sticky krispies off their fingers.

You need: 

Rice Krispies

Butter

Marshmallows 

Any sprinkles or candy you may want to stir in (optional)

A plastic egg to mold the shapes

Melt the butter in a pain over low. Stir in marshmallows and keep stirring until everything is melted and blended together. Don’t scorch the butter and marshmallows, keep it on low heat.  Take off heat and gently stir in Rice Krispies.

Stir in any candies or sprinkles.  I used m&m’s in those ones because my kids really wanted to but I would recommend something even smaller or maybe crush the candies up just because anything too big usually falls off the sides of the eggs. I don’t know if I am explaining this good because this quarantine has turned my brain to mush but do what you want and be creative because in the end they taste amazing no matter what. But see the picture below to see what I mean. 

OK this is the part my kids love. Get your plastic eggs ready. Stuff a bit of the Rice Krispie filling in your mouth. Then stuff some of it in each half of the egg.  Pack it pretty tight on each half of the egg then put the egg together. Keep the egg closed a few seconds then gently open it and extract your beautiful egg shaped Rice Krispie treat. 

Look at that focus! This kept her busy for a good 20 mins. 

Now is a good time to top with some more sprinkles and you may have to press them in to the treat just a bit so they don’t fall off. 

I lay them all out on wax paper so they set a bit but you can eat them right away. 

That’s it! Enjoy! 

Easter Egg Rice Krispie Treats

 

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Cook time

5 mins

Total time

5 mins

 

Author: simplyum

Cuisine: dessert

Serves: 16 small eggs

Ingredients

• 5 tbsp unsalted butter
• 4 cups mini marshmallows
• 6 cups Rice Krispies
• Sprinkles or candies to stir in (optional)

Instructions

1. Over low heat in a sauce pan melt the better.
2. Once butter is melted stir in marshmallows. Keep stirring until marshmallows are totally melted.
3. Turn off heat and stir in Rice Krispies. Gently toss them until they are all coated in the marshmallow mixture.
4. Stir in any sprinkles or candies. (Keep the candies tiny or else they will create gaps in the treat when you go to make the egg shapes.)
5. Take your plastic egg (I used the small eggs in these photos but you can use any size) and fill each half of the egg with the Krispy mixture. Pack it in and close up the egg. Keep it closed for a few seconds then remove the egg.

3.5.3208

The post Easter Egg Rice Krispie Treats appeared first on Simply Yum.

When I first saw a picture of this I knew I had to make it. It looked so creamy and luscious and beautiful, I stopped everything I was doing to make one. I am in love and it brings excitement to my quarantined mornings. AND it is only 3 basic ingredients – milk, sugar and instant coffee/espresso (plus water). And because the ratio of ingredients is 1:1 you can remember it easily (1 tbsp hot/boiling water: 1btsp instant coffee:1tbsp sugar).

Whip all that up using a hand mixer or with a whisk and just spoon over milk and ice. You can use any amount of milk and leave out the ice if you want. 

The instant coffee is a must because it is the crystals that allow it become whipped and frothy. I like to whip by hand, it just takes a few minutes of some solid whipping and maybe some muscle burn hey you’re getting some exercise in too! You know it is done when it becomes light in color and looks like it will hold its shape when you spoon it over the milk. 

You can try different variations – chocolate milk, milk with Kahlua, cinnamon, chocolate chips, chocolate syrup and any type of milk will work (almond, oat etc..). 

I like to mix it all together to drink but leave the layers separate if you prefer. 

Dalgona Coffee

2020-04-02 10:42:39

Serves 1

Whipped coffee over iced milk

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Prep Time

5 min

Prep Time

5 min

56 calories

14 g

0 g

0 g

0 g

0 g

267 g

11 g

12 g

0 g

0 g

Nutrition Facts

Serving Size

267g

Servings

1

Amount Per Serving

Calories 56

Calories from Fat 0

% Daily Value *

Total Fat 0g

0%

Saturated Fat 0g

0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

0%

Sodium 11mg

0%

Total Carbohydrates 14g

5%

Dietary Fiber 0g

0%

Sugars 12g

Protein 0g

Vitamin A

0%

Vitamin C

0%

Calcium

1%

Iron

1%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 tbsp sugar
2. 1 tbsp instant coffee or espresso
3. 1 tbsp hot/boiling water
4. Milk/ice

Instructions

1. Mix sugar and instant coffee in a bowl. Add in the hot water. Using a hand mixer or whisk, whip until it becomes fluffy and frothy. Spoon over ice and milk.

beta

calories

56

fat

0g

protein

0g

carbs

14g

more

Simply Yum https://www.simplyyum.com/

The post Dalgona Coffee appeared first on Simply Yum.

OK so keeping this gingerbread post short. I have a mountain of gifts to wrap and three kids who are hunting me like wolves. 

This loaf is super easy and tasty. Good for breakfast, lunch and dinner and anything beyond or in between.

I love adding chocolate chips to it. Gingerbread and chocolate chips may not be a majorly respected flavor combo, (or is it? It should be. ) so if you feel that way leave them out. Or add in more! or just a little less!  You really should decide how chocolatey you want to get.

I like to use dark brown sugar because it creates a stronger flavor but this recipe works with light brown sugar and white granulated sugar also. The dark brown sugar is made with more molasses so I feel like it works good with this recipe.

Also – just a quick tip. If you don’t usually buy molasses (like me) it is usually in the aisle with the pancake syrup and NOT the baking aisle. 

This recipe makes one 9×5″ loaf or 4 mini loaves.  You can also double this recipe.

Happy Holidays!  

Chocolate Chip Gingerbread Loaf

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

A deliciously moist and flavorful gingerbread quickbread.

Author: simplyum

Recipe type: baking

Serves: 1 loaf

Ingredients

• 2 cups flour
• ½ tsp salt
• 1 tsp baking soda
• ¾ tbsp. ginger
• ¾ tbsp. cinnamon
• ¼ tsp all spice
• ½ tsp nutmeg
• ¼ cup dark brown sugar (you can use light sugar or white granulated sugar)
• ½ cup butter (1 sticks)
• 1 cup buttermilk
• ½ cup molasses
• 1 tsp vanilla
• 2 eggs
• ¾ cup chocolate chips (or more! or less!)

Instructions

1. Preheat oven to 350 degrees
2. In a medium bowl, using a whisk, stir the flour, baking soda, ginger, nutmeg, all spice, cinnamon and salt until well blended.
3. In a separate large bowl, using paddle attachment of a mixer cream together the butter and the sugar until well combined.
4. Add in the molasses and vanilla and mix into the butter and sugar. Add the eggs in one at a time and mix after the addition of each egg.
5. Slowly add some of the flour mixture into the butter mixture and then some of the buttermilk into the butter mixture, mixing just until blended after each. Alternate adding flour and buttermilk until the flour mixture and the buttermilk are gone. This doesn't have to be exact it is just to prevent overmixing by alternating the addition of the flour and buttermilk.
6. Stir until JUST combined and add in chocolate chips. Now STOP mixing. Do not overmix. Overmixing can result in tough, chewy bread.
7. Pour into a greased 5x9 loaf pan and cook for 45-50 mins. Cool before you t ry to remove from pan or it will crumble.

3.5.3208

The post Chocolate Chip Gingerbread Loaf appeared first on Simply Yum.

I can’t tell you how thankful I am to have found this recipe for donuts. If not for this, I would be drowning in greasy, fried donuts from the local donut shop this past month. 

Every few months or so it hits me how amazing donuts are and then I go on a bit of a bender. So I’ve been baking these donuts all fall. One too many times. Ok maybe five too many times. 

The recipe is one of my favorites from Sally’s Baking Addiction and it is super easy. My favorite part is that these donuts are delicious but with less guilt since they are baked and have less fat than typical donuts. 

Don’t be intimated by donuts. They are not hard to make! It goes a little something like this: Mix all the dry ingredients in a bowl. Mix all your wet ingredients in another bowl. Add the wet ingredients into the dry ingredients. Mix. Bake. Decorate. 

So go get yourself a donut pan, strap on an apron (or just proudly wear all the ingredients like me) and say goodbye boring fall pies, hello donuts! 

Baked Chocolate Frosted donuts

2015-10-29 11:02:55

Yields 8

Try this healthier baked version of a donut without losing any of the deliciousness!

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227 calories

31 g

40 g

10 g

4 g

6 g

71 g

210 g

17 g

0 g

4 g

Nutrition Facts

Serving Size

71g

Yields

8

Amount Per Serving

Calories 227

Calories from Fat 91

% Daily Value *

Total Fat 10g

16%

Saturated Fat 6g

31%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 40mg

13%

Sodium 210mg

9%

Total Carbohydrates 31g

10%

Dietary Fiber 1g

4%

Sugars 17g

Protein 4g

Vitamin A

5%

Vitamin C

0%

Calcium

7%

Iron

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 cup all-purpose flour
2. 1 teaspoon baking powder
3. 1/4 teaspoon baking soda
4. 1/2 teaspoon salt
5. 1/4 teaspoon ground nutmeg
6. 1 large egg
7. 1/3 cup light brown sugar
8. 1/4 cup milk
9. 1/4 cup yogurt
10. 2 Tablespoons melted butter (unsalted)
11. 1 and 1/2 teaspoons pure vanilla extract
12. CHOCOLATE GLAZE
13. 1/2 cup semi-sweet chocolate chips
14. 2 Tablespoons unsalted butter
15. 2 teaspoons light corn syrup (gives it a nice shine)
16. 2 teaspoons water
17. Sprinkles

Instructions

1. Preheat oven to 350°F. Spray a donut pan with non-stick spray. Set aside.
2. DONUTS
3. 1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
4. 2. In separate bowl, whisk together the egg, brown sugar, milk, and yogurt until there are no lumps. Whisk in the melted butter and vanilla, and stir just until combined.
5. 3. Pour the bowl of wet ingredients into the bowl with the dry ingredients and mix JUST until combined.
6. 4. Fill donut cups 2 ∕ 3 –3 ∕ 4 of the way full. I recommend using a pastry bag or a ziploc bag with the tip cut off and then piping it in. You can always spoon it in too, it is just a bit messier.
7. 5. Bake for 9–10 minutes or until the edges are slightly brown. Allow to cool.

CHOCOLATE FROSTING

1. Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Start with 20 seconds in microwave, then stir, and continue to microwave for 20 seconds at a time until completely melted. Dip the top of the donut into the glaze and cover with sprinkles!

Notes

1. I have also topped with cinnamon and sugar, which is also delicious. Just dip the donuts in melted butter and then roll in cinnamon and sugar.

By Sally's Baking Addiction

beta

calories

227

fat

10g

protein

4g

carbs

31g

more

Simply Yum https://www.simplyyum.com/

The post Baked Chocolate Frosted Donuts appeared first on Simply Yum.

I’m going to keep this post really short. It’s the start of the holiday weekend and there’s many things you should be doing other than reading this post. Like making this pie. And eating this pie. 

When I saw a picture of this pie from Broma Bakery show up on my Instagram feed I knew I had to make it. I loved the rustic simplicity of it. I couldn’t stop staring at it! It conjured up an image of sitting at an old wood picnic bench on a hot summer day with fireworks overhead sharing pie with friends.. That’s not how I ate the pie – in reality I enjoyed this pie while my dog and one year old daughter clawed and pulled at my leg. But, nonetheless, still a festive time. My dog was in his patriots bandana. 

You might already have your stuff together for the Fourth but if not this pie can be put together quickly and the results are pretty impressive.

First, blind bake the crust. Press your pie crust into a greased glass pan. Then grease it a bit on top, and top with tinfoil and fill with some dried rice and bake for 10 minutes. Blind baking is when you bake the crust without the filling in it. Sometimes the pie crust needs more baking time than the actual filling so you blind bake as to not overcook the filling. The first time I blind baked a crust and found myself filling it with dried lentils I was very confused. Later, I learned the purpose was to prevent the crust from rising and adding  dried rice/lentils/beans helps keep the bottom of the crust flat. Your crust ends up a lot crispier this way. 

While your crust is baking mix up your berries, sugar, cornstarch, vanilla, salt and lemon juice.

I couldn’t resist taking some photos of the colorful fruit. 

After your berries are mixed and your crust is baked and cooled, separate off the left upper quarter using tinfoil. This is going to be the nice little home for your blueberry mixture. Then pour  the strawberries into the remainder of the pie area. This just keeps the pie looking neat and the berries from mixing. 

 Then cut out your stripes and stars and place on the pie. I realized while doing this that I cannot really draw a star. But imperfection is beautiful, right!? Let your stars be wild. Finally, brush all the crust with some whole milk. Then bake! 

 Have a happy, healthy and safe Fourth of July! 

American Pie

2015-07-03 12:21:41

Sweeten your Fourth with this delicious, festive berry pie!

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4132 calories

616 g

0 g

175 g

45 g

40 g

2508 g

4348 g

286 g

0 g

125 g

Nutrition Facts

Serving Size

2508g

Amount Per Serving

Calories 4132

Calories from Fat 1576

% Daily Value *

Total Fat 175g

270%

Saturated Fat 40g

202%

Trans Fat 0g

Polyunsaturated Fat 39g

Monounsaturated Fat 86g

Cholesterol 0mg

0%

Sodium 4348mg

181%

Total Carbohydrates 616g

205%

Dietary Fiber 46g

186%

Sugars 286g

Protein 45g

Vitamin A

7%

Vitamin C

1499%

Calcium

35%

Iron

124%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. For the crust
2. 2 store-bought pie crusts
3. whole milk, for brushing
4. For the strawberry filling
5. 2 quarts strawberries, quartered
6. ½ cup sugar
7. 2 teaspoons lemon juice
8. 1 teaspoon vanilla extract
9. 2 tablespoons cornstarch
10. ½ teaspoon salt
11. For the blueberry filling
12. 1 pint blueberries
13. ¼ cup sugar
14. ¾ teaspoon lemon juice
15. 2 teaspoons cornstarch
16. ¼ teaspoon salt

Instructions

1. 1. Preheat oven to 350°F.
2. 2. Blind-baking the pie crust. To do this, grease a glass pie dish and lay out a piece of your pie crust. Pat the crust so it is laying flat and there are no bubbles. Using your fingers to scallop the edges of your crust.
3. 3. Make about 15-20 pokes in the bottom of the crust using a fork(this prevents air bubbles). Grease the inside of the crust and line it with a piece of aluminum foil.
4. Pour in dried rice/beans/lentils to line the aluminum foil. Bake for 10 minutes, then remove aluminum and rice.
5. 4. While crust is baking prepare your berry fillings. In a large bowl, combine the strawberries, sugar, lemon juice, vanilla extract, cornstarch and salt.
6. 5. In a smaller bowl bowl, combine the blueberries, sugar, lemon juice, cornstarch and salt.
7. 6. Add aluminum foil at 90 degree angle to upper left quarter to create separate areas for your blueberries and strawberries. Pour the blueberries into the upper left quarter and the strawberries into the rest of the pie area. Carefully remove the foil.
8. 7. Roll out your second pie crust. Using a pizza cutter or sharp knife and a ruler, cut three full length 1/2" stripes and two half length 1/2" stripes into your dough. My stripes were about the width of my thumb. Use the remaining dough and cut our your stars using a sharp knife.
9. 8. Place your stars and stripes on the pie and brush the entire crust with whole milk,.
10. 9. Bake for 40 minutes. Allow to cool completely.

Notes

1. One quart of strawberries is approximately 1.5 pounds.
2. One pint of blueberries is approximately 3/4 of a pound or 12 oz.

By Broma Bakery

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calories

4132

fat

175g

protein

45g

carbs

616g

more

Simply Yum https://www.simplyyum.com/

The post American Pie appeared first on Simply Yum.

Since I’ve gotten into food photography, I’ve been obsessed with tall stacks of fluffy pancakes. I have a fantasy of tucking a napkin in my shirt, shutting my phone off, taking my best fork and digging into my own personal tower of pancakes with syrup oozing down the sides.

I have attempted to assemble a stack of pancakes many times before. Usually my pancake towers are frankly frightening. Misshapen and wobbly pancake towers no more because I am happy to announce I finally found a recipe that makes the most deliciously fluffy and moist pancake that is perfect for stacking. 

This recipe makes the most delicious whole wheat pancakes without using any sugar, instead they are sweetened with banana and cinnamon.

I drag in the early morning and making pancakes seems daunting but this recipe is quick and easy.  

You mix all the dry ingredients together. Mix wet ingredients in a separate bowl. Then combine. That’s it!

I use a 1/4 cup measuring cup to make sure each pancake is about the same size when I’m pouring them onto the skillet or griddle. Cook for a couple minutes each side until golden brown. Happy stacking!

Whole Wheat Banana Pancakes

2015-03-12 09:22:28

Yields 12

Healthy, moist and fluffy whole wheat pancakes sweetened with banana and cinnamon.

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115 calories

16 g

40 g

4 g

4 g

2 g

60 g

121 g

2 g

0 g

1 g

Nutrition Facts

Serving Size

60g

Yields

12

Amount Per Serving

Calories 115

Calories from Fat 36

% Daily Value *

Total Fat 4g

6%

Saturated Fat 2g

11%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 1g

Cholesterol 40mg

13%

Sodium 121mg

5%

Total Carbohydrates 16g

5%

Dietary Fiber 1g

4%

Sugars 2g

Protein 4g

Vitamin A

4%

Vitamin C

1%

Calcium

9%

Iron

3%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 1/2 cups whole wheat flour
2. 2 1/2 teaspoons baking powder
3. 1/2 teaspoon salt
4. 1 tablespoon cinnamon
5. 1 ripe banana
6. 1 cup low fat milk
7. 2 eggs
8. 1/2 teaspoon vanilla extract
9. 3 tablespoons melted unsalted butter

Instructions

1. Mix whole wheat flour, baking powder, cinnamon and salt in a bowl. Make sure everything is evenly distributed.
2. In a separate bowl mash the banana. Then add the eggs, milk and vanilla. Stir to combine.
3. Slowly add the bowl with the liquid ingredients and the melted butter into the bowl with the flour. Stir just until ingredients are all combined. Do not overstir. It will be a bit lumpy.
4. Heat skillet over medium heat. Once the pan is hot add a pad of unsalted butter and pour 1/4 cup of batter onto pan. Cook for 2 minutes or until you start to see small tiny bubbles and holes. Flip and cook for another 1-2 minutes on the other side until golden brown.
5. Serve and garnish with sliced bananas, confectioner's sugar.

Notes

1. You can substitute regular flour for the whole wheat flour.

By Simply Yum

Adapted from adapted from Once Upon a Chef's banana pancakes

beta

calories

115

fat

4g

protein

4g

carbs

16g

more

Adapted from adapted from Once Upon a Chef's banana pancakes

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The post Whole Wheat Banana Pancakes  appeared first on Simply Yum.

Today was one of those mornings I sleepily crawled back in my bed when Maya went down for her nap. Most often I use that time to work or clean myself and the house but today the sheets looked perfectly and comfortably crumpled as the sunlight peeked through my blinds, beautifully lighting up my pillow calling my head to that sunny place. I fell asleep instantly and was in that zone when you come in and out of the nap but blissfully fall back to sleep as you snuggle deeper into the bed.

A nap can be a beautiful thing.

Zucchini can be a beautiful thing.

Breaded and baked and paired with a delicious dipping sauce zucchini can take on a whole new identity. 

Trying to eat healthy is often challenging, I often eat whatever I can get my hands on quickly and am just grateful for that leftover slice of pizza in the fridge. In an effort to snack healthier, lately I’ve been munching these baked zucchini sticks. They are delicious, satisfying and healthy. And my little one likes nibbling these up too.

The key to very tasty zucchini sticks is lightly seasoning with salt and pepper the bare sliced zucchini, the egg wash and the flour. Take great care in the breading of them. I use a brush to paint on a thin layer of egg after lightly rolling in flour being very careful to cover the entire thing. There are always some breadcrumbs that slip off but you want to minimize this by taking your time in this process.

Drizzle a bit of olive oil over all the zucchini sticks and then bake. Once they’re cooked I like to shred some big hunks of parmesan over them and serve with a marinara dipping sauce.

 Eat while they are warm!  

Baked Zucchini Sticks with Marinara Dipping Sauce

2015-02-12 12:20:57

Serves 4

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Prep Time

15 min

Cook Time

20 min

Prep Time

15 min

Cook Time

20 min

309 calories

43 g

54 g

10 g

14 g

3 g

466 g

942 g

13 g

0 g

6 g

Nutrition Facts

Serving Size

466g

Servings

4

Amount Per Serving

Calories 309

Calories from Fat 89

% Daily Value *

Total Fat 10g

16%

Saturated Fat 3g

15%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 54mg

18%

Sodium 942mg

39%

Total Carbohydrates 43g

14%

Dietary Fiber 7g

26%

Sugars 13g

Protein 14g

Vitamin A

21%

Vitamin C

94%

Calcium

29%

Iron

29%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. FOR THE ZUCCHINI
2. 4 medium zucchinis (peeled and cut into 1/2" thick slices)
3. 1/2 cup panko breadcrumbs
4. 1/2 cup seasoned breadcrumbs
5. 1/4 cup parmesan cheese
6. salt and pepper to taste
7. 1 egg
8. 1/4 cup flour
9. FOR MARINARA DIPPING SAUCE
10. 1 28 oz. can crushed tomatoes
11. 1 clove garlic
12. 1 tbsp olive oil
13. 1 bay leaf
14. 1 tbsp basil (preferably fresh)
15. salt and pepper
16. Bake 15 mins at 350

Instructions

1. FOR THE ZUCCHINI
2. Season the peeled and cut zucchini with salt and pepper.
3. Place flour in a wide bowl or flat plate and season with salt and pepper.
4. Mix egg in a bowl and lightly season with salt and pepper.
5. Mix breadcrumbs and parmesan cheese together and put on a flat plate.
6. Quickly toss the zucchini in flour and lightly coat.
7. Using a pastry brush, brush the zucchini with the egg (or just dip zucchini in bowl with egg) covering it evenly in the egg.
8. Place zucchini in the breadcrumb mixture and coat evenly in the breadcrumb mixture.
9. Place breaded zucchini sticks on lightly greased baking sheet.
10. Drizzle them all with olive oil and put in oven.
11. Bake for 15 minutes or until the breadcrumbs look golden brown and zucchini is tender.
12. Serve warm.
13. Garnish with some more parmesan cheese.
14. FOR MARINARA SAUCE
15. While the zucchini is baking, start preparing marinara sauce.
16. Add olive oil to pan and heat over med heat and add one clove of garlic.
17. Cook garlic for one minute or until fragrant.
18. Add can of crushed tomatoes, bay leaf, basil .
19. Season with salt and pepper to taste.
20. Bring to a simmer and cook for 20-30 minutes uncovered.

Notes

1. You can use all panko breadcrumbs, all seasoned breadcrumbs instead of half and half. Try whole wheat breadcrumbs for an even healthier version.

By Simply Yum

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calories

309

fat

10g

protein

14g

carbs

43g

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A couple days ago we had a blizzard and I spent the day doing a little relaxing, a lot of cooking and a tiny bit of shoveling.

Being snowed in during a blizzard just begs for a bowlful of soup. And nothing is more comforting than a bowl of creamy, cheesy potato soup. Except if you eat the soup while wearing the super comfy socks your friend gave you for Christmas (thanks Mel!) while wrapped in a cozy knit blanket. When I buy socks now I ask myself if they would be good socks to eat potato soup in. And if so then I buy them. Kidding! 

So pull out your fave socks  and coziest blankets and get ready to feel all types of comfort.

You make this soup all in one pan. I like using a mix of both regular and sweet potatoes but you could change up the ratio to your liking. It’s not quite as easy as just dumping everything in the pan and watching it cook, but almost.

Start off by making a quick roux to give the soup a thicker consistency. A roux is just a mixture of flour and a fat, in this case butter.

Then sautee the onions for a couple minutes, throw in the stock, potatoes, carrots, milk, cinnamon and bay leaf. Cook up for a bit, then stir in my two favorite ingredients: heavy cream and cheddar cheese.

Once it’s done I puree using an immersion blender. You can use a regular blender but you will probably have to do the soup in a couple batches. I like to puree it so it’s almost smooth but still slightly chunky.

Garnish with a lot of cheese and parsley.

Get on your comfy socks and enjoy! 

Easy Cheesy Potato Soup

2015-01-29 10:19:28

Serves 4

Thick, creamy potato soup swirling with cheddar cheese.

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

646 calories

69 g

104 g

33 g

20 g

20 g

655 g

605 g

14 g

0 g

11 g

Nutrition Facts

Serving Size

655g

Servings

4

Amount Per Serving

Calories 646

Calories from Fat 289

% Daily Value *

Total Fat 33g

50%

Saturated Fat 20g

99%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 104mg

35%

Sodium 605mg

25%

Total Carbohydrates 69g

23%

Dietary Fiber 9g

36%

Sugars 14g

Protein 20g

Vitamin A

309%

Vitamin C

80%

Calcium

37%

Iron

14%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 4 medium white potatoes (diced and seasoned with salt and pepper)
2. 2 medium sweet potatoes (diced and seasoned with salt and pepper)
3. 3 cups chicken stock
4. 1/4 cup flour
5. 3 tbsp butter
6. 1 medium onion (chopped)
7. 2 carrots (diced)
8. 1 cup milk
9. 1/2 cup heavy cream
10. 1 cup shredded cheddar cheese
11. 1 tsp cinnamon
12. 1 bay leaf
13. salt and pepper to taste

Instructions

1. Add butter to stockpot over medium-high heat.
2. Add in onions and sauté for a minute.
3. Pour flour over the onions and sauté for another two minutes.
4. Add in the stock, milk, potatoes, carrots, bay leaf and cinnamon. Season lightly with salt and pepper.
5. Stir and cook until it is right about to boil. Then turn it down to medium-low so it is simmering. Cover and let cook for about 10-15 minutes or until the potatoes are fork tender.
6. Stir in the cream and the cheese. Taste and season with more salt and pepper if necessary.
7. Optional: Puree the soup using an immersion blender or a regular blender to the desired consistency.

Notes

1. This is a great soup to play around with the toppings. Crumbled bacon bits, sour cream, chives and cheese are all delicious with this soup.
2. You can use all white potatoes or all sweet potatoes for this recipe or any combination of the two you want.

Adapted from Adapted from Gimme Some Oven's Potato Soup

beta

calories

646

fat

33g

protein

20g

carbs

69g

more

Adapted from Adapted from Gimme Some Oven's Potato Soup

Simply Yum https://www.simplyyum.com/

The post Easy Cheesy Potato Soup appeared first on Simply Yum.