What’s Cookin’ Part V

We overdid it again. I think this weekend’s Sunday Prep might leave us set with food for a few weeks. But as much as I love making (and tasting) all of these recipes on Sundays, Gwyneth and I are pretty excited to have next Sunday off because……after two years without it…..we’re getting the TV hooked up next Sunday. We have a date with the couch next weekend, and we’re already counting down. Thank goodness we’ve got all kinds of treats in the freezer to fuel our upcoming HGTV marathon.
OK, here we go. You know the drill, if it’s got an *, it’s so quick and easy there’s nothing to prep on Sundays.

Breakfast Banana Split*
Carrot Cake Oatmeal
Lunches / Dinners
Cherry Plum Pork Tenderloin
Colorful Lentil Salad
Tortilla Soup
Yummy Bean Salad
Snacks / Sweets
Chocolate Peanut Butter & Jam Bars
Pumpkin Protein Bars
Breakfast Banana Split
Recipe from The Kitchn

In my book, having dessert first is a good thing. Having dessert first thing in the morning is an even better thing, so this might be my new breakfast stand-by. As usual, I modified the recipe slightly. I keep a gallon-sized Ziplock of mixed berries (strawberries, blueberries, raspberries and blackberries) in my fridge at all times, so I used my berry mix instead of jam. If you want the original recipe, click here.
1 banana
1/2c Greek yogurt
1/2c berry mix
1T chopped walnuts
  1. Slice banana in half lengthwise.
  2. Top with Greek yogurt, berry mix and walnuts.
Makes 1 serving.
Carrot Cake Oatmeal
Recipe from Oh She Glows

Are you sensing a theme here? Apparently, I have dessert on the brain this week. And every week. Again, I modified the recipe based on what I had in my pantry. As far as I’m concerned, Angela can do no wrong, so I bet the original recipe is just as tasty.
1/2c steel cut oats
1/2c oat bran
1c raw carrots, sliced
1/4c syrup
2t vanilla
2t cinnamon
1/2t nutmeg
4T walnuts
1c milk
Shredded coconut to garnish
  1. Cook steel cut oats and oat bran.
  2. While oats are cooking, combine carrots, syrup, vanilla, cinnamon and nutmeg in food processor.
  3. In large bowl, combine oats, carrot mixture and walnuts.
  4. Top with milk and coconut.
Makes 4 servings.
Cherry Plum Pork Tenderloin
Recipe from Fitness Magazine
2 plums, pitted and halved
1/2lb cherries, pitted and chopped
1/4c yellow onion, chopped
1 small jalepeno pepper, seeded and minced
1T white wine vinegar
1t honey
2T fresh basil
1/8t cardamom
1/2t salt
1 1/4lbs pork tenderloin
2t extra virgin olive oil
1/2t black pepper
  1. Preheat oven to 350F.
  2. Fry plums in pan coated with cooking spray for 4-5 minutes.
  3. Coat pork tenderloin with olive oil and salt and pepper pork all sides.
  4. Dice plums and in large bowl, mix with all ingredients except pork tenderloin.
  5. Place prepared pork tenderloin in Dutch oven and surround with plum/cherry mixture.
  6. Bake at 350F until done (about an hour).
Colorful Lentil Salad
Recipe from The Kitchn
1lb lentils
4c chicken broth
1/2c sundried tomatoes
1 large yellow onion, chopped
3 bell peppers – red, orange, yellow
3 cloves garlic
1/2c extra virgin olive oil, divided
1c walnuts, chopped
1c parsley leaves
1c mint leaves
1 lemon, juiced
2t salt
2T pomegranate molasses (I left out)
  1. Cook lentils and broth on low for 30 minutes.
  2. Chopped tomatoes and pour 1/2c boiling water on top, set aside.
  3. Saute onion, peppers and garlic.
  4. Mix onion mix and lentils in large bowl.
  5. Drain tomatoes and stir in lentil mix along with walnuts, herbs and lemon juice.
Makes 10 servings.
Tortilla Soup
Recipe from Oh She Glows

This is a great recipe to try if you’re due for a fridge sweep.
1.5c chopped onion
2 garlic cloves
2 bell peppers, diced – red, green
1 zucchini, dived
1c corn
1/2c green onion
3T cumin
28oz can diced tomatoes
1 can green chili peppers, drained and rinsed
4c vegetable broth
15 oz can black beans, drained and rinsed
Flaxseed tortilla
Garlic powder
Chili powder
Lime juice
  1. Saute onion and garlic in large pot prepared with cooking spray.
  2. Add remaining vegetables and broth.
  3. Bring to a boil and then simmer 25 – 30 minutes.
  4. While soup is simmering, set oven to broil.
  5. Slice tortilla into small pieces and place on cookie sheet covered with foil.
  6. Coat tortilla pieces with cooking spray.
  7. Sprinkle with mixture of garlic powder and chili powder (I didn’t measure)
  8. Broil 3 minutes.
  9. Top soup with tortilla chips, avocado and lime juice.
Makes 6 servings.
Yummy Bean Salad
Recipe from The Kitchn
The original recipe calls for chickpeas, but since I ordered cannellini beans instead, that’s what I used. It was still delicious.
2T cumin
1/4t dried red pepper flakes
4 garlic cloves
2 x 15 oz cans whatever beans you end up ordering, drained and rinsed
1/2c sundried tomatoes, finely chopped
3/4c parsley leaves, chopped
handful mint leaves, chopped
1 lemon, zested and juiced
3/4 lb English cucumber, diced
2t sea salt
  1. Prepare pan with cooking spray and heat cumin and pepper on high, about 1 minute.
  2. Add garlic and cook on medium low, about 3 minutes.
  3. Add chickpeas and tomatoes and cook on medium high, about 3 minutes.
  4. Turn off heat and toss mixture with parsley, mint, lemon, cucumber and salt.
  5. Refrigerate at least an hour before serving.
Makes 8 servings.
Chocolate Peanut Butter & Jam Bars
Recipe from Oh She Glows
This is a serious treat – potentially the best one I’ve ever had.
Bottom Layer
1/4c Stevia in the Raw
5T unsweetened cocoa powder
1/2c Smart Balance
1T ground flaxseeds
1 1/4c graham crackers, processed into crumbs
1c shredded coconut
1/4c almonds, processed
Middle Layer
1/4c Smart Balance
2/3c powdered sugar
2t vanilla extract
1c natural peanut butter
1/4t salt
2/3c jam (I used strawberry)
Top Layer
4oz semi-sweet chocolate chips
1t Smart Balance
1/4c shredded coconut
  1. Line 9 x 9 pan with tin foil.
  2. In small bowl, mix flax seed with 3T warm water and set aside.
  3. In saucepan, whisk butter, sugar and cocoa powder.
  4. Add flax seed mixture.
  5. Remove from heat and mix with almonds, coconut and graham crackers.
  6. Press in pan and freeze to set.
  7. Combine butter, powdered sugar, vanilla, peanut butter and salt in mixer.
  8. Spread on top of bottom layer and freeze to set.
  9. Gently spread jam on top and freeze to set.
  10. Melt chocolate chips and butter and spread on peanut butter and jam layer.
  11. Sprinkle with coconut and freeze one last time, (If you’re smart, in the very back of your freezer to prevent you from eating the entire batch at once.)
Makes 24 treats.
Pumpkin Protein Bars
Recipe from friend and fitness inspiration, Lisa
Lisa tops hers with natural peanut butter. If I regularly pushed a sled with 5x my body weight before 6am, I would too.
1/2c Stevia in the Raw
4oz unsweetened applesauce
2t cinnamon
1 1/2t ground ginger
1/2t ground cloves
1t baking powder
1t baking soda
1/2t salt
2t vanilla extract
4 egg whites
15 oz can raw pumpkin
2c whole wheat flour
2 scoops vanilla protein powder
1/2c almond milk
1/2c walnuts
  1. Preheat oven to 350F.
  2. Spray 9 x 13 pan with cooking spray.
  3. Combine Stevia in the Raw through flour in mixer.
  4. Add protein powder, almond milk and walnuts.
  5. Bake 30 minutes.
Makes 24 bars.
Time to make my dessert for breakfast…yum.
Gwynnie and I hope you have the best week ever!
mk and Gwyneth

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