Monday, November 18, 2013

A Busy Monday

I made these two recipes today, and loved them so much that I knew I had to share them right away. The first is a day too late to continue with slow cooker Sundays, but that does not matter. (I can enjoy my slow cooker any day of the week that I please, thank you very much.) It came in handy today since my Mondays are jam packed with four classes (one from 5:30-8:30) and tutoring at a local elementary school for two hours. Between all of this, I barely have time to sit down. It's a wonder that I managed to pull together two recipes. I guess I work well under stress. :) That or it makes me super hungry....
I have made grits pizza before, but never pizza grits. The process of making this dish involves the stove, slow cooker, and oven, but the results are worth the hassle. Plus, if you have a crockpot like mine, it can go straight into the oven without having to change dishes.

Crockpot Pizza "Baked" Grits
serves 2-3
1/2 cup quick grits
2 cups water
dash of salt
3/4 cup notomato or tomato sauce
1 tsp Italian seasonings
1/4 cup parmesan cheese
1/2 cup mozzarella cheese
pizza toppings: peppers, onions, black olives, pepperoni, mushrooms, ect.

Bring the water with a dash of salt to a boil in a small pot. Stir in the grits, and reduce the heat to medium low. Cover and cook for 5 minutes. Allow the grits to cool slightly before transferring them to an oiled 2.5 quart crockpot. Stir the sauce and seasonings together, and pour this over the grits. Cover and cook on the LOW setting for 3 hours. Preheat your oven to 500 degrees. Top the grits with your pizza toppings and the cheese. Bake for 7-10 minutes, or until the cheese turns golden.

These chocolate and peanut butter coated oatmeal squares were the perfect snack after a long day. I preferred them slightly chilled so that the chocolate hardened up, but they were good warm and room temperature as well. How can you mess up peanut butter, chocolate, and bananas anyway?
Chocolate and Peanut Butter Covered Banana Oat Squares
makes 9 squares
1 cup quick oats
1/4 tsp baking powder
dash of salt
1 tsp cinnamon
6 ounces plain Greek yogurt
1 ripe banana
1/4 cup peanut butter
1/4 cup chocolate chips
1 tsp coconut oil

Preheat your oven to 350 degrees. Mash up the banana until it is no longer chunky. Mix in the yogurt, oats, cinnamon, baking powder, and salt. Spread the mixture out onto a small nonstick bar pan. (Mine was 6.5"X8.75".) Bake for 20 minutes, and then allow it to cool. Meanwhile, heat the peanut butter in the microwave for about 45 seconds, or until it is melted. Spread it over the baked oats. Combine the chocolate chips and coconut oil, and then microwave for 20-30 seconds until the chocolate has melted. Drizzle this over the oats as well. Cut into 9 bars, and enjoy!

No comments:

Post a Comment