I posted an Apple Cranberry Bread recipe during the Christmas season, and it's fantastic. You would never know it's low in fat. So when I decided to make some Strawberry Bread, I figured I would use that Taste of Home recipe but adapt it to strawberry. So this is what I came up with.
You could actually use several fruit combinations in this bread: strawberry-rhubarb, mixed berries, apple, peach, mango! Go crazy! Be creative! Clean out your fridge!
Strawberry Bread
2 eggs
3/4 cup sugar
2 tbsp. canola oil
1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon salt
3 cup strawberries, cleaned, hulled and diced
In a bowl, beat the eggs, sugar and oil. Combine the flour, baking powder, baking soda and salt; add to egg mixture just until combined (batter will be very thick). Stir in the strawberries.
Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Quick Start with MSPI Mama: This is one of my Quick Start recipes.
Friday, June 5, 2009
Super-Duper Easy Mexican Rice
I've posted a Mexican Rice recipe before, and it's pretty easy, but this recipe from Your Homebased Mom takes the cake for being super-duper easy!
Using tomato juice instead of a tomato sauce yields a nice, light version, and it's the closest I've ever gotten to a restaurant-style Mexican rice. Make sure you take the time to brown the rice before adding the liquid. It really intensifies the nutty flavor.
Using tomato juice instead of a tomato sauce yields a nice, light version, and it's the closest I've ever gotten to a restaurant-style Mexican rice. Make sure you take the time to brown the rice before adding the liquid. It really intensifies the nutty flavor.
Costa Vida Chicken
I recently stumbled across the blog Your Homebased Mom. I love Leigh Anne's recipes -- so easy and geared toward us busy moms -- and the photos are fantastic! I'll be sharing some of the recipes as I work my way through ones that are MSPI-friendly. Here's the first one!
This recipe is meant for the slow cooker, but it was about 4 o'clock in the afternoon when I decided to make it, and we weren't about to wait to eat dinner at 9! So I cooked it on the stove top on a medium-low heat until the chicken was tender. Super easy.
Just make sure you use MSPI-friendly Italian dressing. It's a tangy way to serve the chicken -- perfect for tacos, burritos or as a topping for rice or a salad. Yummy!
This recipe is meant for the slow cooker, but it was about 4 o'clock in the afternoon when I decided to make it, and we weren't about to wait to eat dinner at 9! So I cooked it on the stove top on a medium-low heat until the chicken was tender. Super easy.
Just make sure you use MSPI-friendly Italian dressing. It's a tangy way to serve the chicken -- perfect for tacos, burritos or as a topping for rice or a salad. Yummy!
Subscribe to:
Posts (Atom)