A Winter Wonder: Cranberry Chocolate Chip Bread

When the winds of winter blow, The long nights are crystal clear and cold, ... Of a crisp winter's night, Watching a full moon rise over the horizon, Exposing a winter wonderland beautiful and bright. - poem

Yum

There's something about winter that's seem magical to me.  It might be the quiet still nights, or the festive activites, or just the innate nature to stay warm and hibernate until that first bud of spring.

Whatever the actual reason is I love to stay home and bake during the wintertime.  I get that cozy, homey feeling and it feels really good!  You may have noticed this by my many baking posts such as these scrumptious Yogurt Pecan Streusel Muffins or these 1 Hour Dinner Rolls, or even my recent Raspberry Almond Baked Oatmeal.  

Today I have an absolutely delicious winter wonder of a quick bread for you that features one of my favorite winter ingredients:  fresh cranberries.  Oh how I love these tart little fruits and I buy bags of them each year and freeze them so I can have cranberries in the dead of summer!  These are considered a superfruit due to the amount of nutrients and antioxidants in them....that makes this quick bread healthy right?!  Well let's just say it's damn good.

Hot from the oven, and bursting with tart cranberries, and melted decadent chocolate this bread is a wonderful breakfast treat.  This takes about 1 hour in the oven, so plan ahead, but you will have the most wonderful winter treat that will be good for breakfast, snacking, with tea or coffee, even as a dessert with a scoop of vanilla ice cream! 

Enjoy!





Cranberry Chocolate Chip Bread

serves 16


2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup low-fat milk
1/3 cup canola oil
1 cup cranberries (fresh or frozen), chopped in half
1 cup mini semisweet chocolate chips

Preheat oven to 325 degrees. Spray a loaf pan (9x5) with non-stick cooking spray.  

In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan.

Bake until a toothpick inserted in the center comes out clean, 60-65 minutes.  Cool for 10 minutes; run a knife along the sides of the pan, invert and remove from the pan.  Place on a cooling rack to continue cooling.  Slice and serve.

Garlic Herb Chicken Patties and a Fresh Salad

Garlicky, herby chicken patties; crispy on the outside and moist and tender on the inside, next to a fresh salad bursting with flavor make for one tasty dinner!

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If your looking for easy weeknight meals that are fresh and healthy, look no further cause I've got a winner of a dish for you today!

It couldn't be easier than whipping up some chicken patties that are served along a nice fresh salad and some basmati rice.  Garlicky, herby chicken patties; crispy on the outside and moist and tender on the inside, next to a fresh salad bursting with flavor make for one tasty dinner!

We're eating light and fresh around here, and this meal fits the bill!  On the table in less than 30 minutes you can have a healthy start to your new year with this zesty tasting meal.

GARLIC HERB CHICKEN PATTIES AND A FRESH SALAD

Ground chicken gives the dish a little change of pace and tastes wonderful with the addition of scallions, parsley, garlic, and a little kick from some spices.  You can certainly make this with ground turkey if you prefer, buy why not give the chicken a try?  Something new to add to your repertoire 
of protein ingredients, plus it's super yummy!  

I made these into small bite sized patties, but do what you want.  Meatballs? sure...large chicken patties...perfect!  Even make a little dipping sauce of sour cream or yogurt and some sriracha to go along side.  Just be sure not to handle them too much to keep them tender.

The salad is really simple, and really fresh!  Sometimes the best things are the simplest, don't you agree?  Sliced cucumber, avocado, and tomato make it simple.  Just douse it with a little lemon juice and your all set.  Through in some rice like we did and dinner is served, all under 30 minutes!

Enjoy!







Garlic Herb Chicken Patties and a Fresh Salad

serves: 6

Patties:
1 lb ground chicken
1 tablespoon chopped scallion
1 teaspoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh garlic, minced
1 tablespoon olive oil
1 teaspoon butter

Salad:
1 medium cucumber, sliced
1/2 avocado, diced
1/2 cup cherry tomatoes, halved
1 lemon

Combine all ingredients for the chicken patties, through the garlic, in a medium bowl and very gently mix until everything is evenly combined. Do not over mix or you will get a tough patties. 

Heat 1 tablespoon oil and 1 teaspoon butter in a skillet over medium high heat and divide the chicken mixture into eight equal parts. Flatten gently to form the little chicken patties, about the size of a sausage patty.  Place in the skillet and cook about 5 minutes per side, searing each side, and cooking until internal temperature reaches 160ºF.  A good sear will ensure they are crispy on the outside and moist on the inside. Remove from the skillet and set aside on paper towels to drain.

Combine the cucumber, avocado, and tomatoes. Slice lemon in half.  Slice one half into wedges and squeeze the other half over the vegetables. Serve alongside the patties and a lemon wedge.

Raspberry Almond Baked Oatmeal

Happy New Year!  Let's have a healthy breakfast to start off the new year.

Oatmeal is full good nutrients and fiber.  It's great for breakfast as it keeps you full until lunch time, plus during these cold winter months oatmeal is a warm comforting food to eat!

We typically eat a nice breakfast on the weekend and this dish fits right in with our Sunday breakfast plans.  Plus, you can put this dish together the night before if you choose and just bake it in the morning.  However, it doesn't take very long to put this together.  

Another plus is that this should you have leftovers this dish keeps well in the refrigerator for 3-4 days making this a great take along dish of leftovers that you can just potion and heat up in the microwave.  Add a splash of milk for a creamier dish if you want.

We love baked oatmeal.  I like it because it's moist and creamy without being overly mushy.  MGG on the other hand likes to add a little more milk to his portion for extra creaminess.  I also love that this dish is a little tart from the berries, a little spicy from the ginger, and little sweet from natural honey (healthy stuff here!) and a little crunchy from the almonds.  It's a winning combination.

This is the perfect way to start off the new year for those who want to eat something healthier.

Enjoy!




Raspberry Almond Baked Oatmeal

serves 6

1½ cups rolled oats
1 tsp. ground ginger
½ tsp. salt
¼ cup dry-roasted almonds, coarsely chopped
2 cups of low fat milk
¼ cup honey (or maple syrup)
2 Tbsp olive oil
1 tsp. vanilla
1 cup fresh raspberries + more for topping

Preheat oven to 350 degrees F.

Prepare a 3 qt casserole dish or an 8x8 baking dish with non-stick cooking spray.  

In a large bowl, combine oats, ginger, salt, and chopped almonds.  In a separate bowl, whisk together milk, honey (or maple syrup), oil and vanilla then add to oat mixture, stirring until just combined. Fold in fresh raspberries.  Spread the mixture into your baking dish.

Bake for 30 to 35 minutes until oats have set.  Remove oatmeal from oven and let stand for 10 minutes. Top with additional fruit and drizzle with a little honey or maple syrup if desired. Enjoy!

Source: Eatyourselfskinny