That’s right, a five ingredient, gluten-free cookie that is PACKED with peanut butter flavor. Big Guy was a little hesitant at first about these cookies because of the two words “gluten” and “free” but I promised him that these would not taste healthy.
They are indulgent and rich and you only need one to tame that sweet tooth that you get post-dinner. They are super simple to make and they’re also freezer friendly. So you better believe I have a stash that I’ve hidden for those nights when I want something sweet but I haven’t gotten around to making anything.
Here’s what you do:
Whisk together 2 cups of coconut sugar with 2 eggs. Add in the vanilla and salt.
Add an entire 16 ounce jar of peanut butter and mix with a spatula. Add in the chocolate chips and stir. Now let the bowl of deliciousness literally “chill out” in the fridge or freezer for at least 15 minutes.
Using a cookie scoop, arrange on a baking sheet covered with parchment paper and bake for 11 to 13 minutes. Allow to cool slightly before removing from the pan. Then allow to cook completely before storing.
Note: These do not spread out like regular cookies. They are more round and almost like cookie bites.
Now where did I stash those cookies…
This may be the easiest recipe with the easiest clean-up I’ve ever posted. I’ve been staring at the bananas in our kitchen since Monday wondering what I want to make with them (the freezer is fully stocked with frozen bananas for smoothies – that’s what usually happens to brown bananas). I researched a few that I had pinned on Pinterest but I wasn’t sold. Then on Wednesday I was browsing Instagram and came across these five ingredient banana muffins. And the best part – they are made in a food processor.
Here’s what you need:
3 ripe bananas
2 cups oats
3/4 cup pitted dates
1 teaspoon baking soda
That’s it! I did add about 1/2 teaspoon of salt and a few shakes of cinnamon (a last minute addition).
Simply add all the ingredients into your food processor and whirl until smooth. If your dates are super hard and/or your food processor isn’t super strong, soak the dates in some warm water for a minute or two before adding them to the processor.
Scoop some batter into a muffin tin and bake at 350 degrees for 18 minutes (anywhere between 15 and 20 minutes).
Your house will smell amazing. And you are done cleaning up before the muffins are done cooking (well, if you have a dish washer).
These muffins have less than 130 calories each and are the perfect snack or breakfast. I recommend pairing with a good smear of nut butter.
Did you celebrate “National Grilled Cheese Day” on Tuesday?
If not, do not fret! Because it’s “National Grilled Cheese MONTH!”
That’s right, you have 15 plus days to get the chance to celebrate. I couldn’t pass up the opportunity on Tuesday and thankfully this recipe is so easy and there are only 5 ingredients. FIVE.
For one sandwich you will need: 1/4 tablespoon mayo (I used Duke’s Light Mayo), 1/4 teaspoon Dijon mustard (I used a Truffled Honey mustard from Sonoma – p.s. we have quite the assortment of mustard in our fridge), 1 ounce cheddar cheese (I used Sharp cheddar that was finely shredded), two slices of bread (I used two lonely ends of my gluten-free multigrain bread) and some cooking spray.
Simply mix together the mayo, mustard and cheese (don’t worry, it’s supposed to be thick) and spread on one piece of bread. Top with the other piece of bread and toss it on the skillet, cooking until browned.
Yep, it’s that easy.
Served with the first strawberries of the year.
Gah – I could eat grilled cheese all.day.long.
This not-so-fancy, super simply, only need 5 ingredients is a MUST try grilled cheese.
Now go celebrate!
You guys know I don’t mind turning on the oven – even if it’s 100 degrees outside.
But I also don’t mind easy recipes. Especially on a crazy weeknight.
This is a five ingredient recipe that will be ready in minutes.
And you don’t even need the oven.
So what will you need?
- poblanos (if you don’t want any spice, use bell peppers!)
- fat-free refried beans
- rice (and yep, the pouch will work just fine – it’s what I used)
- salsa (the recipe calls for picante but truth be told, I used two almost-empty jars of salsa)
- cheddar cheese (I used sharp cheddar – I don’t believe in reduced-fat cheese)
And here’s what you do.
Cut the poblanos in half (lengthwise) and remove the ribs and seeds – that’s where the spiciness lives. Place the poblano halves on a plate (cut-side up) and microwave for 3 minutes.
While the poblanos are cooking, shred your cheese.
In a bowl, combine the refried beans, rice (I went ahead and cooked mine for the 90-seconds before mixing) and salsa.
Spoon evenly into the poblano halves. Top with shredded cheese.
Microwave for one minute or until the cheese has melted.
Dinner is ready.
5 ingredients, 10 minutes.
Can we all just have a moment of silence for the melted cheese?
Fluffy potato pillows.
Thick-cut bacon is chopped and then cooked until crisp. Once the bacon is removed from the pan, butter is added to a little of the bacon fat and the sage cooks until crisp. The cooked gnocchi is then added to the butter and bacon fat bath and tossed before plating. Each plate is then topped with bacon, Parmesan and fresh cracked black pepper.
Five ingredients never tasted so luxurious.
Let’s do this.
I was flipping through the April issue of Cooking Light on Sunday night while menu planning and I realized I had all of the ingredients for the Chicken, Rice and Parmesan Skillet. It instantly was put on the menu for the week. My skillet dinner has a less chicken than the recipe called for but was still delicious and filling. Instead of red bell peppers, I used yellow bell peppers. I also lied. I used six ingredients. Instead of water, I amped up the flavor with chicken broth that I had in the fridge. Not necessary but it does add more flavor to the rice. The best part is the salty Parmesan shavings on top. I used a black pepper Parmesan from Trader Joe’s and it added a punch of flavor.
If you don’t have broccoli, try adding another veggie. This recipe is so versatile. So play around with the ingredients and make it your own. You could always use chicken breasts but I really think chicken thighs are the supreme part of the chicken – so.much.flavor. And to be honest, the difference in the fat is very minimal.
Other recipes I have my eye on in the April issue:
- Pimiento Cheese Deviled Eggs (this may have to be an addition to the Easter spread)
- Wasabi Ginger Deviled Eggs (Big Guy might even like these)
- Citrusy Banana-Oat Smoothie (A perfect start to the day)
- Pork Tenderloin and Cannellini Beans (great weeknight dinner)
- Champagne Risotto with Peppers and Asparagus (let’s be honest, anything involving champagne entices me)
Looks like I better get busy in the kitchen!