Fun Foodie Family

Banana Bread Two Ways

Breads and Muffins, Breakfast and Brunch

Over ripe bananas call for a little baking! Decided to try it two new ways! Happy Sunday!

Ingredients

For the bread:

3 over-ripe bananas, smashed up
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
dash of salt
1 1/2 cups flour

Cinnamon Swirl: 1/3 cup sugar and 1 Tbs cinnamon

Blueberry: 1 cup of fresh blueberries

Directions for the Cinnamon Swirl Bread-

Preheat oven to 350. Butter and four a loaf pan. These would be great in muffin tins as well.
Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!

Directions for the Blueberry Bread

Preheat oven to 350. Butter and four a loaf pan. These would be great in muffin tins as well.
Mix butter, sugar, egg, and vanilla and baking soda together. Then gently stir in flour. Be careful not to over-mix!
Gently stir in blueberries
Bake for 50-60 minutes.

Pork Enchiladas

Leftovers/ Freezer Meals, Mexican, Pork

Evening friends! I hope everyone is well. So glad tomorrow is Friday!!!! Earlier this week I made this. The first meal I used the pork to make BBQ sandwiches. They are always a hit.

Tonight, I used all the leftover pork to make these yummy enchiladas. Super easy! I took the leftover pork and some Mexican cheese blend and rolled them up in tortillas. Then I added a large can of enchilada sauce and more cheese on top. I cooked them at 350 for about 30 minutes. Clean plates all around!

Weekly Meal Plan 1/7/17

Weekly Meal Plans

Afternoon guys! The sun is out and the snow is melting fast. We only had a dusting, so no reason really to freak out the way we did, but we never know how the weather in Georgia will be. We still have lots of winter left and possibility of bad weather, but for now all is just fine.

We went out for brunch this morning to a place called First Watch. I really love it; everything I have gotten there has been super healthy and yummy. Everyone else in the family likes it fine, but I get to add it in to the brunch rotation occasionally.

Then we were off to the store. We haven’t been to the store as a family in a few weeks and our pantry and fridge were pretty bare, so we loaded up on a ton of food for the week.

Here is our meal plan for the week. I am going to start adding in our breakfast and lunch plans as well.

Breakfast- Egg and Sausage Burritos, Yogurt Parfaits, Avocado Toast, Cereal, Bagels and Cream Cheese, Oatmeal with milk, fruit, and honey

Lunch- Lime Chicken Bowls (recipe coming soon), Kitchen Sink Salad, leftovers from dinner

Dinner-

Sat-Homemade Chicken Tenders

Sun- Cauliflower Rice with Shrimp Stir Fry

Monday- Shrimp Pasta of some sort

Tuesday- Enchiladas

Wednesday- BBQ Pork Sandwiches

Thursday- Clean out the Fridge Night

Friday- Some sort of fish dish

Cast Iron Crusted Pork Tenderloin

Pork

Happy Friday! So the new year has officially begun, which means January. In Georgia, January and February are notorious for pretty sucktastic weather; i.e cold rain, wind, dark clouds for days, and ice scares. We dismissed school 2 hours early all over the state for fear of snow and ice. It might seem premature, but black ice and bad drivers are never a good thing.

The funny thing is most of metro Atlanta are transplants from all over the country. The ones of us who grew up here get how dangerous black ice is on the roads and we flee to our warm homes that have already been stocked with all the essentials like coffee, Pop-tarts, and wine. You know, just the basics for survival 😉

No snow or ice yet, but it continues to rain pellets as the temperatures drops. We are just hanging out playing and about to watch Star Wars.

I made this yummy pork tonight. So easy! In a baggie, I added a tablespoon each of salt, pepper, fennel seeds, and olive oil all over a lean pork loin. I let it sit in the bag for about 15-20 minutes. I brought my large cast iron skillet to a screaming high heat. I browned all the sides. Then, I added it to a 350 oven until the temperature came up to 145 degrees. This is the new pork recommendation temperature, so don’t be afraid of a little bit of pink! Then I let it rest for 3-5 minutes.

Perfection! Always go by temperature instead of time! When it reads 145, take it out and let it rest a bit longer. I added some green beans and a side pasta. Clean plates all around! Have a great weekend!!!!!

Tucking for Tacos…

Eating Out

Happy New Year! I started the year off right by going to an Orangetheory class (THE ultimate HIIT workout), Barre class, and eating lots of clean food including margaritas and tacos! My secret for eating lots of great food???? Eat half and save the rest for leftovers! Except the margaritas. You should just share a small pitcher with someone you ❤