Pineapple Carrot Banana Cake

If you've been following along, you know I have quite a few banana bread recipes on my blog.  I LOVE banana bread and am also a huge fan of carrot cake.  This is an amazing combination of the two!  Add in some pineapple and pecans and you get this sort of tropical version of banana bread!  

Similar to carrot cake, this cake gets topped with a cream cheese icing - you'll have enough leftover that you can ice the entire cake (rather than just drizzling) or use the extra to slather on the individual slices you're serving.  Because you'll want more.  It's so good!!   

This cake can be a dessert or if you're like me, who eats cake for breakfast all the time, you can eat it with your morning cup of coffee!  Would be great at a brunch too, because it's so pretty. 

Super moist, and so flavorful.  Greek yogurt, mashed bananas and crushed pineapple (along with a little of the pineapple juice from the can) make this cake so scrumptious.  The original recipe called for pineapple flavored greek yogurt, but I had plain on hand so that's what I used.  There is so much flavor from the other ingredients that I didn't miss the extra pineapple taste.

I also forgot to mention raisins!  I love raisins in anything.  There is so much texture in this bread - the chewy raisins, crunchy carrot bits, pecans.  It's so hearty!  You'll love it.  You can also make this in 2 loaf pans, just adjust your time accordingly (you'll need to add extra time - maybe about 15 minutes, but don't quote me on that!).

Pineapple Carrot Banana Cake

Serves 12-14

1/4 cup butter, melted

3/4 cup sugar

1/4 light brown sugar, packed

2 eggs

1 tablespoon vanilla extract

6 ounces plain Greek yogurt

3 ripe bananas, mashed

1/2 cup grated carrots

1/3 cup crushed pineapple, plus juice

1/3 cup raisins

1/4 cup chopped pecans

2 1/2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

For the cream cheese icing

1/4 cup butter, room temperature

4 tablespoons cream cheese, room temperature

1 1/2 cups confectioner's sugar

2 teaspoons vanilla extract

1 tablespoon of milk

Preheat oven to 325 degrees, grease and flour bundt pan.  

In the bowl of a stand mixer, combine the butter, sugars, eggs, vanilla and stir.  Add yogurt, bananas, carrots, pineapple, raisins and pecans.  Mix slowly until everything is incorporated.  

Add the flour, baking soda and salt and mix until just combined.  Pour batter into prepared pan and bake for 50-60 minutes or until top is golden and a wooden skewer inserted into the center comes out clean.  Start checking around 40 minutes - if the top is getting too dark, cover with foil until middle is done.

Allow bread to cool for 15 minutes before inverting it onto a wire rack to cool completely.  Meanwhile, make the icing. 

In a medium bowl, combine the butter, cream cheese, confectioner's sugar and vanilla extract.  Use an electric hand mixer to mix everything together.  Add the tablespoon of milk (and possibly more) to make the icing more spreadable and to the consistency you desire. 

(Source:  Adapted from Averie Cooks)

Chicken and Egg Noodle Casserole

Comfort food at it's best!  Warm and inviting and perfect for feeding a crowd.  Veggies, egg noodles and cheese - what's not to love?  

Packed with flavor from chicken broth, white wine, carrots, onions and celery, then combined with half & half makes this dish so creamy and delicious.  You can make it easier on yourself by purchasing a rotisserie chicken, rather than cooking and shredding the meat yourself.  I used a very simple pan steam method to cook my chicken - about an inch of water in a deep skillet, bring to a boil, add 2 chicken breasts and cover for about 20 minutes (depending on how thick the chicken is).  Shred and add to recipe.   

As if the noodle, veggie and white wine mixture wasn't enough, the casserole then gets topped with shredded mozzarella.  Baked until bubbly and the edges get a crispy cheesy crust - remember what I was saying about comfort food?!  This is sure to be a hit with your whole family.

Serves 8

Chicken and Egg Noodle Casserole

4 tablespoons butter
12 ounces egg noodles
1/3 cup flour
1/2 cup diced onion
1 medium carrot, diced
1 large stalk of celery, diced
1/2 cup dry white wine
4 cups reduced sodium chicken broth
1 cup half & half
2 cups cooked, shredded chicken
1 cup shredded mozzarella

Preheat the oven to 375 degrees and grease a 3-quart casserole dish (or a 9 x 13-inch baking pan) with non-stick cooking spray.  Bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 4 minutes.  Strain.

While the noodles are cooking, heat the butter in a heavy bottom pot over medium heat.  Whisk in the flour to form a paste.  Stir in the onions, carrots and celery and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Cook 5 minutes to soften, then add the wine.  Whisk for 30 seconds, then add the chicken broth and heavy cream.  Bring to a boil, reduce heat and simmer for 10 minutes.

Fold in the noodles and chicken and season with salt and pepper to taste.  Transfer to the greased casserole dish and top with the shredded mozzarella.  Bake until bubbly and brown on top, 40-45 minutes.

(Source:  Adapted from Food Network)

Veggie Ranch Pizza

Pregnancy cravings are funny.  I haven't made this pizza in ages and it randomly popped in my head one day.  Of course, I had to have it!  It didn't disappoint, I was a happy girl.  

It also made me think of my best friend in high school - we would make this all the time then watch cheesy movies.  Like the cheesiest - Cry Baby?  With Johnny Depp?  It's absolutely terrible but still a favorite of mine to this day! 

Like regular pizza, you can add your own favorite toppings.  I was going to add cucumbers but the one I bought had gone bad in just a couple of days.  So a bit of a bummer there, but I really didn't miss it.  Green peppers, grape instead of Roma tomatoes, green onions...add anything you like. 

I wrote the recipe using reduced fat cream cheese and crescent rolls.  It's just what I always buy, but it's not necessary.  Use what you would normally buy, it won't affect the recipe.  By the way, this is kid approved!  My 4-year old loves it - just like eating broccoli and carrots dipped in ranch which is one of her favorite snacks.  

Serves 6 

Veggie Ranch Pizza

1 tube of reduced fat crescent rolls
1 (8 oz) bar neufchatel cheese
1/2 packet Ranch dressing seasoning mix
1 cup broccoli florets, diced
1/2 cup shredded carrots
1 Roma tomato, diced

Preheat oven to 350 degrees and spray a 9 x 13-inch baking sheet with non-stick cooking spray.  Unroll the crescents onto the pan and use your fingers to spread over the entire pan and seal the seams.  Bake for 14-16 minutes until golden.  Let cool completely.

Mix the cream cheese and Ranch seasoning until combined.  Spread over cooled crescent crust.  Top with veggies (any order).  Chill in the fridge for about 2 hours before serving; cut into 12 squares.  Store leftovers covered in the fridge.    

Vegetable Lasagna

Confession - I cannot write this without laughing out loud thinking of the Seinfeld episode where Elaine and Putty break up (and get back together...and break up) on a plane and they nickname the guy next to them Vegetable Lasagna.  Elaine: "Oh please, I took you back! You know it, I know it, vegetable lasagna here knows it!"

Sorry, we're Seinfeld obsessed - my entire family and I can find a Seinfeld reference in practically any given situation.  Laughing aside, you're going to love this lasagna!  No red sauce, but it's plenty creamy and flavorful from a broccoli sauce and ricotta mixture.  

My favorite pieces to eat are the corners, which get all crispy from the melted cheese on top.  If you like, you can also add 3/4 pound of sliced mushrooms.  Just cook separate until slightly browned, then add them to carrot/onion mixture for that layer. 

  

I did 3 layers of lasagna noodles and used at least 4 noodles per layer (4 long ways, slightly overlapping, then 1/2 a noodle to go across the bottom because the noodles didn't reach all the way end to end in the pan.)  At the bottom of this recipe, I added 2 ways to assemble the lasagna.  Depends on if you want yours a little thicker (use the first option).

Serves 12

Vegetable Lasagna

1 lb box of dried lasagna noodles
2 (10 3/4 oz) cans cream of broccoli soup
1 (10 oz) package of frozen chopped broccoli
1 tablespoon olive oil
3 carrots, thinly sliced
1/2 onion, diced
2 (8 oz) packages of shredded mozzarella, keep 1 cup separate
1 (15 oz) container ricotta cheese
2 eggs

Cook lasagna noodles in a large pot with boiling water - follow instructions on box for cooking time.  Preheat oven to 375 degrees and spray a 9 x 13-inch baking dish with non-stick cooking spray.

In a medium saucepan on medium, combine and heat the broccoli soup and package of frozen broccoli until everything is warmed through.  Add olive oil to a skillet over medium high heat.  Stir in the carrots and onions and saute until veggies are very tender (about 10 minutes).  Remove from heat and set aside.

Mix the mozzarella (minus 1 cup), ricotta and eggs in a bowl.  Assemble the lasagna in this order:

1 cup broccoli sauce, lasagna noodles, 1/3 of the cheese mixture, all of the carrots/onions, 1/2 remaining broccoli sauce, lasagna noodles, 1/3 cheese mixture, lasagna noodles, remaining cheese mixture, remaining broccoli sauce, 1 cup shredded mozzarella.

OR

1 cup broccoli sauce, lasagna noodles, 1/2 cheese mixture , all carrots/onions, 1/2 remaining broccoli sauce, noodles, remaining cheese mixture, remaining broccoli sauce, 1 cup shredded mozzarella.

Cook for 45 minutes until cheese is melted and the top starts to turn golden.  Let stand 10 minutes before cutting.

Easy Chicken Noodle Soup

This soup is my cure-all when my family is feeling icky.  It's the easiest noodle soup you can make - I've even made it for myself when I've been sick.  That's how easy it is!  I have two little ones with coughs and colds, plus it's freezing out, so I decided to whip this up for lunch.  It was done in about 20 minutes.  It's incredibly warm and comforting - add a chicken breast when you add your veggies if you want actual chicken noodle soup.  It will take around twenty minutes to cook (after it starts boiling), then remove, shred and put back in when you stir in the pasta.  Serve with butter crackers or good bread for dipping! 

Serves 4-6

Easy Chicken Noodle Soup

2 quarts reduced sodium chicken broth 

1 chicken bouillon cube

1 cup diced celery

1 cup diced carrots

2 bay leaves

salt and pepper

2 cups dried pasta (I used rotini)

In a large saucepan, combine the chicken broth, bouillon cube, celery, carrots and bay leaf.  Salt and pepper to taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper).  Turn heat on medium-high, let it come to a boil and simmer for a couple of minutes.  Add the dried pasta and cook according to the time on pasta box.  Check for seasoning and serve.  

Tip: If you have leftovers, you may need to add more chicken broth the next time you heat it up - as it sits in the fridge, the pasta really soaks up the broth!

Chicken and Veggie Egg Rolls

I have been dreaming about some sort of egg roll or dumpling with chicken and/or just veggies.  This recipe is exactly what I had envisioned.  Crunchy inside and out with flavors of ginger (I LOVE ginger!), garlic and soy sauce.  

I think you can pretty much use any greens you have on hand for the inside.  I used Romaine!  But, cabbage, kale, even spinach would be good, too.  

Yummy and easy to make - I whipped these up for lunch yesterday in no time!  I would make this filling again and use in wontons to make little fried dumplings.  They would make a fantastic party appetizer.

Makes 6-8 egg rolls 

Chicken and Veggie Egg Rolls

1 large boneless, skinless chicken breast, diced
1/3 cup shredded or diced carrots
1 small shallot, minced
2 tablespoons soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon sugar
2 cups greens, roughly chopped (Kale, cabbage, spinach, etc)
6-8 Egg Roll wrappers
vegetable oil, for frying

For the dipping sauce
1/4 cup soy sauce
1-2 teaspoons rice wine vinegar
1 teaspoon minced ginger
1 teaspoon green onion, diced
dash of Sriracha sauce (or more to taste)
dash of sugar

In a large ziplock bag combine the ingredients for the filling up to the greens.  Turn and toss until everything is combined and coated with the soy sauce.  Let sit for 20 to 30 minutes.

In a small bowl, combine the ingredients for the dipping sauce.  Stir well and place in fridge until ready to use.

In a frying pan over medium heat, add a tablespoon of vegetable oil.  Cook the chicken mixture until the chicken is almost cooked throughout.  Add the greens, let wilt and continue cooking until chicken is done.

To make the egg rolls, place one wrapper at a time, like a diamond, on your work surface.  Place about 2 tablespoons of the chicken mixture across the middle.  Roll up the bottom first, tucking in the sides as you roll.  Brush the upper corner with water to seal them.  

In a medium saucepan, heat approximately 3/4 of an inch of oil over medium heat.  Test it by dropping in a small piece of egg roll wrapper - it should sizzle, but not brown too quickly.  Drop egg rolls in, 2 or 3 at a time, turning for 2-3 minutes until all sides are golden brown.  Repeat with remaining egg rolls.  Serve warm with the dipping sauce.

(Source: Adapted from Just a Taste)

Creamy Tortellini Soup with Spinach

This rich and creamy soup is in a word, heavenly.  Decadent but not to heavy; creamy, flavorful and just perfect for a cool fall evening.  And it only gets better as leftovers!  I should know...I ate it for the next 2 days for lunch!  And now I wish I had more. 

So you start by chopping some pretty standard veggies for a soup.  Carrots, celery and onions.  Also you'll chop your garlic cloves if using fresh (I used the minced kind from the jar for time saving purposes).  

Saute your veggies in a mixture of olive oil and butter, add flour and make a roux.  Follow that by a lot of half and half (really, a whole quart!), tortellini, chicken broth and some fresh spinach.  The result is a creamy, luxurious, wonderfully cold weather soup.  Yes, lots of cream (I didn't say it was healthy!), but also lots of veggies - including spinach which is so good for you.  Your family will ask for this again and again...

 Creamy Tortellini and Spinach Soup

4 tablespoons butter

4 tablespoons olive oil

1/2 medium onion, diced

1 cup carrots, diced

1/2 cup celery diced

2 garlic cloves, minced

1/4 cup flour

1 quart of half and half

1 can of reduced sodium chicken broth (14 oz)

pinch of nutmeg

1 package of frozen tortellini 

1 1/2 cups of fresh spinach, coarsely chopped

salt and pepper to taste

In a large saucepan, heat the olive oil and butter over medium-high heat.  Add the onion, carrots, celery and garlic and saute until the veggies are tender about 8-10 minutes.  Add the flour and stir, forming a roux for another minute.  Slowly add the half and half and chicken broth and stir until everything is incorporated.  Add the nutmeg and allow to simmer, stirring often until the soup becomes thicker, about 5-8 minutes.  

Add the tortellini and allow it to come back up to a simmer; the tortellini will start to float when they are done (about 3-4 minutes).  Add the spinach, let wilt, and add salt and pepper to taste. 

Serve with good bread for dipping.   

(Souce:  Adapted from Pass the Sushi)