Ally's Sweet & Savory Eats: January 2020

Thursday, January 30, 2020

Slow Cooker Buffalo Chicken Meatballs

These tangy, slightly spicy meatballs come together easily in the slow cooker 
and are great for game day eats.  

slow cooker buffalo chicken meatballs #sweetsavoryeats

There is a big, big game this coming Sunday.

Did you know that?  I have a few friends who never watch a lick of sports, never know what is going on with local teams and don't give a hoot about whose is in first place in the standings.

That's fine.

We bond over other things.  Like our kids, the latest Neflix shows {currently I'm watching Cheer and Virgin River} and what's for dinner.  To each is own, right?

But again, there is a BIG game this Sunday.  It's the Super Bowl!

slow cooker buffalo chicken meatballs #sweetsavoryeats

Even if you aren't interested in the game {by the way it's the Chiefs and 49ers playing} you are probably interested in the snacks.

And commercials.

There is a reason why more pizzas are ordered on Super Bowl Sunday versus any other day in the year.  People like to eat while watching {or not watching} a game!


slow cooker buffalo chicken meatballs #sweetsavoryeats

These meatballs are SO GOOD.

And dare I say, semi-healthy?  Take a look at the nutritional stats at the bottom of this page.  This batch makes 35 meatballs and each just has 3 carbs, 7 grams of protein and just over 70 calories.  Now, if you go and dip them in a ton of dressing that of course will change the nutritional value, but plain these are pretty darn good!

Plus - for you "I can't handle the heat" readers {I know you're out there....} you can determine how hot you want these to be.  You can eliminate the wing sauce in the meatball mixture if you'd like {really it doesn't add heat, just flavor} but there is always that option.

Make them your own!

slow cooker buffalo chicken meatballs #sweetsavoryeats

Any meal preppers out there?

These are another great high-protein alternative, especially if you work out of the home, stick 5 or 6 in a container to heat up for a quick lunch or snack.  They reheat well and last for days as leftovers.

Another great idea - slice them up and layer them on a homemade buffalo chicken pizza!  That style of pizza is one of my favorites.

Or as subs!  Layer them in a hoagie and toast them in the oven quick topped with some mozzarella cheese.

Or, of course just eat them PLAIN with a toothpick.

slow cooker buffalo chicken meatballs #sweetsavoryeats

Y'all go grab the ingredients for these meatballs so you can be eating them while watching the big game on Sunday!

I cannot wait to hear your thoughts.

Slow Cooker Buffalo Chicken Meatballs


Slow Cooker Buffalo Chicken Meatballs
Yield: 35 meatballs
Author:
prep time: 15 Mcook time: 2 hourtotal time: 2 H & 15 M
A great game day appetizer! These slightly spicy, slightly tangy meatballs are perfect for game watching or just a fun appetizer night! Don't forget to dip them in ranch or bleu cheese.

ingredients:

  • 2 lb ground chicken
  • 1 1/4 cup panko breadcrumbs
  • 2 eggs
  • 1/4 cup buffalo wing sauce
  • 1/2 t garlic powder
  • 1/2 t minced onion flakes
  • 2 green onions, sliced thin
  • 1 t salt
  • 1 t pepper
  • additional wing sauce to cook in + ranch or bleu cheese dressing for dipping

instructions:

How to cook Slow Cooker Buffalo Chicken Meatballs

  1. Preheat the oven to 400 degrees.  Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl combine the chicken, breadcrumbs, eggs, seasonings and green onion.  Mix until well combined.  Place this mixture in the freezer for 5 minutes.
  3. Remove from the freezer and using a cookie scoop form into 35 meatballs, around 1 inch in diameter, give or take.
  4. Place the meatballs on the baking sheet and bake for 7 minutes.
  5. Pour enough buffalo wing sauce to coat the bottom of your slow cooker, then place the meatballs into the cooker.  Pour additional wing sauce over the meatballs.
  6. Cover and cook on LOW for 2 hours.
  7. Serve immediately warm with ranch or bleu cheese dressing for dipping, if desired.
Calories
75.32
Fat (grams)
3.96
Sat. Fat (grams)
1.07
Carbs (grams)
3.05
Fiber (grams)
0.23
Net carbs
2.82
Sugar (grams)
0.35
Protein (grams)
6.97
Sodium (milligrams)
172.85
Cholesterol (grams)
38.84
If you choose to use real peanut butter please note these nutritional values will have to be adjusted accordingly.

Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #buffalochickenmeatballs
Created using The Recipes Generator

Thursday, January 23, 2020

Healthy Peanut Butter Banana Bars

I'm in love with these Healthy Peanut Butter Banana Bars.
You'll be making them for your weekly meal prep!

healthy peanut butter banana bars

This post contains affiliate links for your convenience.

I've got a good one for you today!

I've made two batches and I'm currently eating one as I type.  I haven't even mentioned how easy they are.  Long story short, you guys have been asking for healthy, slightly sweet bites to get you through your days without giving you much guilt.

This one is for you!

healthy peanut butter banana bars

Whether you're working outside of the home, stay at home or just work from home {like me!} these bars will come in handy.

Do you meal prep on Sunday?

I'm trying to get better at it - really trying - this week I made my energy balls and my 2-ingredient everything bagels.  Pretty good for the gal who rarely does much! When I do make time for it, I find my week goes just a bit better.  Plus, my kids love it, as they reap the benefits when the cupboards and fridge is fill.

Under-appreciated work, I tell ya.

healthy peanut butter banana bars

I was recently sent a container of PBfit, which I've used many times before - in smoothies and as a dip - and I just knew I wanted to incorporate this peanut butter powder into a bar.

There are just three ingredients - peanuts, coconut palm sugar and salt.  That's it!  If you're watching your fat intake {or counting weight watcher points} PBfit will stretch more than regular full fat peanut butter {not shaming that stuff - still love it dearly}.  Feel free to order some for yourself HERE.

If not, just swap in 3 tablespoons of regular creamy peanut butter - but note the nutritional value will shift.

healthy peanut butter banana bars

These bars are also filled with oats, flaxseed, an egg, mashed bananas, a little pure maple syrup and cinnamon.  Plus, a few mini chocolate chips for good measure.  They are completely optional, but they make the bar in my opinion.

If you are looking for a "cake-like" bar, these aren't it.  They are more chewy, wet and moist {sorry!} and taste great straight out of the fridge.  

In fact, I recommend keeping them cold in the fridge.  Let's be honest, they won't last long.  My kids snatched them up real quick out of the fridge after school.

health peanut butter banana bars

You've gotta put these on your "list to make soon".  And hey, want to throw in some dried cranberries?  Go for it.  Eliminate the mini chocolate chips?  You won't hurt my feelings.  Keep the batter the same, and they always work out.

I can't wait to hear what you think of these!

------------------------

P.S. - - - > I'm having a towel sale!  My heirloom flour sack kitchen towel is on sale right now for just $10!  Hurry and order before they are gone.

Healthy Peanut Butter Banana Bars


Healthy Peanut Butter Banana Bars
Yield: 9
Author:
prep time: 5 Mcook time: 20 Mtotal time: 25 M
These chewy, soft bars are the perfect sweet treat without the guilt. Just a tad of natural sweetness from the banana and maple syrup with healthy fillers of oats and ground flaxseed to complete the bar.

ingredients:

  • 3 bananas, mashed
  • 1 cup old-fashioned oats
  • 3 t ground flaxseed
  • 3 T PBfit peanut butter powder
  • 2 1/2 T water
  • 1 egg
  • 3 T pure maple syrup
  • 1/2 t baking soda
  • 1 T vanilla extract
  • 1 t cinnamon
  • 1 t salt
  • 1/4 cup mini semi-sweet chocolate chips

instructions:

How to cook Healthy Peanut Butter Banana Bars

  1. Preheat the oven to 375 degrees.
  2. Line a 8x8 baking dish with parchment paper, with the edges left long for easier lifting once baked.
  3. In a bowl mash the bananas.
  4. Add in the next 10 ingredients stirring to combine.
  5. Fold in the mini chocolate chips.
  6. Pour into the lined baking dish and bake for 20 minutes.
  7. Allow to cool, then store in the fridge.

NOTES:

These make a dense, wet-style bar, they keep best in the fridge! If you cannot find or do not have PBfit on hand, real peanut butter can be substituted in the amount of 3 tablespoons.

PBfit:

Calories
139.54
Fat (grams)
3.46
Sat. Fat (grams)
1.21
Carbs (grams)
24.23
Fiber (grams)
3.14
Net carbs
21.09
Sugar (grams)
12.29
Protein (grams)
4.05
Sodium (milligrams)
359.92
Cholesterol (grams)
20.67
If you choose to use real peanut butter please note these nutritional values will have to be adjusted accordingly.

Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #peanutbutterbananabars
Created using The Recipes Generator

Thursday, January 16, 2020

Sheet Pan Chocolate Chip Pancakes

Pancakes are one of my all-time favorite foods.  Hands down.
Here's an easier way to make them and feed a crowd!

sheet pan chocolate chip pancakes #sweetsavoryeats

Guys, I love pancakes.

Like, I'm fairly certain I could eat them every single morning if my waistline wouldn't cry out in pain.

I know I've told this story before, but once when I was say 6 or 7 and my brother was in high school my Mom was making us pancakes.  In our house growing up our kitchen was fairly far away from our cozy, sunken family room where we sometimes ate.  Just as my brother was taking his first bite we heard my Mom yell from the kitchen, "stop, don't eat the pancakes!".

Instead of oil in the pan, she had used Lysol.

Lemony, piney, Lysol.

For whatever reason we always kept our cooking oil under the sink next to the cleaning supplies {don't ask} and on this early Saturday morning, my tired Mom grabbed the wrong bottle.  It just goes to show that Moms have always been tired, especially when having to stand at the counter flipping flapjacks.

sheet pan chocolate chip pancakes #sweetsavoryeats

Today my friends, I've changed up the pancake routine.

If home on Saturday mornings and not in a rush, then I'm making pancakes.  My kids love them and we've already established that I do too.  I have so, so, so many pancake recipes on my blog.  I even have a pancake pin board on Pinterest!

Some of our favorites are my Caramel Pecan Pancakes, my Apple Cider Pancakes and my Zucchini Bread Pancakes.

sheet pan chocolate chip pancakes #sweetsavoryeats

Often I'm juggling my coffee cup, flipping the pancakes all the while breaking up a fight between siblings.  It's a grand 'ol time.

But my friends, this sheet pan recipe is a much, much easier way to make pancakes.

Pour the batter into a large jelly roll pan and bake it for 15 minutes.  That's it.  Oh, and top with whatever you want!  My kids have a tendancy to either love chocolate chips or blueberries in their pancakes and well chocolate chips won this time.

sheet pan chocolate chip pancakes #sweetsavoryeats

These "pancakes" are tender and flaky and taste just like the real thing, but in square form.  Cut the squares big {I did 16} or small {32}, feed a crowd or freeze slices for easy quick breakfasts throughout the week.

A light drizzle of maple syrup was PERFECT on these, a slab of butter even better.  Heck, they were delicious down right alone with nothing on them!  

If you ever have a morning where you're on the run and kids are literally running out the door {please tell me I'm not the only one}, these sheet pan pancakes squares are great to wrap up in a napkin and eat on the way to school or sports practice.

sheet pan chocolate chip pancakes #sweetsavoryeats

I kept this pancake batter basic, you know the usuals - flour, eggs, butter, milk, vanilla, etc. but feel free to try it with whatever pancake batter that has become your mainstay.

Like I said I have a LOT of pancake recipes on the blog {I just counted - EIGHTEEN} and I'd love to try them all.

This recipe would also work great for brunches, holiday gatherings, bridal showers or any morning type event where you need to feed a crowd.

sheet pan chocolate chip pancakes #sweetsavoryeats

I can't wait to hear what you think of these!

Let's all take a big break from hovering over the skillet and throw these in the oven instead, shall we?  If you make a batch give me a shout and tell me how they went over.  Oh, and also tell me what you topped them with.....be the first to make a pancake bar with all the toppings!

That'd be fun.

Until next time, enjoy.


Sheet Pan Chocolate Chip Pancakes


Sheet Pan Chocolate Chip Pancakes
Yield: 16
Author:
prep time: 10 Mcook time: 15 Mtotal time: 25 M
Stop standing at the counter flipping pancakes! This easy way to serve your crowd, might become your new favorite way! The added chocolate chips make them super sweet.

ingredients:

  • 3 cups flour
  • 2 T baking powder
  • 2 T brown sugar
  • 1 t salt
  • 2 1/2 cups 2% or whole milk 
  • 2 eggs
  • 2 T vanilla extract
  • 1 stick unsalted butter, melted
  • 1/2 cup mini semi-sweet chocolate chips

instructions:

How to cook Sheet Pan Chocolate Chip Pancakes

  1. 1. Preheat the oven to 425 degrees.  Spray a large jelly roll pan with cooking spray.
  2. 2. Mix together all wet ingredients and then gently sift in the flour, stirring just to combine.
  3. 3.  Pour the batter into the pan and top with the chocolate chips.
  4. 4.  Bake for 15 minutes.
  5. 5.  Cut into squares and serve warm plain or with butter and maple syrup.

NOTES:

1. Feel free to add any of your favorite toppings to the pancake batter. Blueberries, sliced bananas, strawberries, chopped nuts, your favorite spices - all work great! 2. I have not tested other milks (soy, oat, almond, etc.), but feel free to give it a try!
Calories
196.01
Fat (grams)
8.88
Sat. Fat (grams)
5.23
Carbs (grams)
24.89
Fiber (grams)
0.96
Net carbs
23.94
Sugar (grams)
6.13
Protein (grams)
4.07
Sodium (milligrams)
348.12
Cholesterol (grams)
29.86

Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #sheetpanpancakes
Created using The Recipes Generator

Thursday, January 9, 2020

Instant Pot Hawaiian Fried Rice

Hey Instant Pot lovers!  This one is for you.
Join me today as I make fried rice, Hawaiian-style, it will surely be a dish 
you'll be making again and again.

This post is sponsored by the Iowa Egg Council.

Instant Pot Hawaiian Fried Rice #instantpot #iowaegg #ad

I have always had issues cooking rice.

It would either be too mushy or too hard and crunchy.  I could never get it right, no matter how hard I tried.  I would follow directions to a T and still mess it up.

Rice always failed me.  Or I failed it.

That was until Lisa at This Pilgrim Life shared how she made rice in the Instant Pot and it worked each and every time.  I gave it one last go....and low and behold, it worked!  It is now the ONLY way I make it.

Do you have an Instant Pot?  I sure hope so, as this recipe is for all of you.

Instant Pot Hawaiian Fried Rice #instantpot #iowaegg #ad

The Iowa Egg Council and I have joined forces again in 2020 {eeeek!} and this first recipe is a showstopper.

It's no secret I love eggs.  Love cooking with eggs, love eating eggs.  We are a big egg family!  Whether at breakfast or in dishes like this fried rice they are a major staple in our diet.  I love how eggs can be both filling and delicious.  We all know some foods are good for us and fill us up, but they aren't always the ones we are craving - except for eggs - I crave eggs.

Just look at the nutritional value of an egg.  Eating an egg is like taking a multivitamin pill.  It has 13 vitamins and minerals, 6 grams of protein, an array of antioxidents, all for just 70 calories.

Instant Pot Hawaiian Fried Rice #instantpot #iowaegg #ad

Living here in Iowa, we are a BIG egg state.  Did you know that?  One in six eggs comes from Iowa.  It seems only fitting to include them into our daily lives.

If you are vowing to live a healthier 2020 {aren't we all?}, eggs are a great place to start.  Five easy ways to incorporate them into your or your kids daily routine are 1) prep egg dishes ahead for easy breakfasts 2) use high protein eggs to help you stick to healthy eating habits 3) after exercise, refuel with an egg 4) keep egg dishes on hand for healthy snacks and 5) meal plan with eggs - include them for dinner!

See?  Not that hard.

And....this recipe for my Instant Pot Hawaiian Fried Rice is a great place to start!

Instant Pot Hawaiian Fried Rice #instantpot #iowaegg #ad

My family absolutely loves any Chinese, Asian or Korean dish.

If I announce it for dinner there isn't one child who is complaining {let's face it Moms, that is almost a miracle}.

I love that this new take on fried rice is full of veggies, healthy fats and eggs.  The triple trifecta.  I have served this alone as a full meal and as a side dish to go along with stir-fry.  It's great because it can be filling on it's own or it can accompany a heartier meat dish.

Plus there are some healthy swaps.  Instead of butter I used avocado oil.  Instead of regular ham, I used a leaner Canadian Bacon.  Instead of soy sauce I used it's healthier friend coconut aminos.  

These simple swaps keep your mind at ease at the start of this new decade.

Instant Pot Hawaiian Fried Rice #instantpot #iowaegg #ad

Like I said before - making rice in the Instant Pot - is a game changer.  You simply combine the rice and water in a glass bowl, set it on the trivet in the Instant Pot, manually set it to 10 minutes and walk away.

That's it!

I've made it this way, 5 times counting, and it's worked EVERY SINGLE TIME.  Coming from this gal who butchered it on the stove-top every single time, it's made me super happy.

Another aspect of the Instant Pot that I love is the "saute" function.  Have you used that button yet?  It allows you to saute any meat or vegetable either before your pressure cook it or in this case of the fried rice to just combine all the goods together.

All the veggies and unique ingredients in this dish - onions, carrots, peppers, peas, Canadian Bacon, pineapple - the list goes on and on cook up quick and easy with that saute function.  

Instant Pot Hawaiian Fried Rice #instantpot #iowaegg #ad

Just last night I made this AGAIN and popped some frozen egg rolls into the oven to go along side.  Everyone was thrilled.  Plus it allowed for some easy leftovers in school lunches today.  It reheats really well and is just as tasty.

Do you think you'll try this dish?  It's a bit salty and yet a bit sweet.  Just the perfect combination in my opinion.

I personally love a dish that comes together in under 30 minutes and gives me peace of mind knowing I'm eating fairly healthy.

Instant Pot Hawaiian Fried Rice #instantpot #iowaegg #ad

I'd love to hear your feedback on my special Instant Pot Hawaiian Fried Rice!  Shoot me an email or blog comment.  I hope you love it just as much as we have.

A big, beautiful thank you to the Iowa Egg Council for sponsoring this post.

Instant Pot Hawaiian Fried Rice


Instant Pot Hawaiian Fried Rice
Yield: 8
Author:
prep time: 10 Mcook time: 30 Mtotal time: 40 M
Making fried rice in your Instant Pot is my new favorite shortcut! And this version has a twist - it's Hawaiian - and fairly healthy. This will become a new favorite.

ingredients:

  • 2 cups long-grain white rice
  • 1/2 cup white onion, chopped fine
  • 1/2 cup carrots, diced small
  • 1/2 cup red pepper, diced small
  • 1/2 cup frozen peas
  • 1/2 cup canned pineapple, chopped
  • 3/4 cup Canadian Bacon, diced small
  • 3 eggs
  • 1/2 t ginger
  • 1/2 T garlic, minced
  • 2 T+ sesame oil
  • 4 T+ coconut aminos (soy sauce can be substituted)
  • 1 T avocado oil or spray
  • 1-2 sliced green onions (optional, for serving)

instructions:

How to cook Instant Pot Hawaiian Fried Rice

  1. Combine the rice and 2 1/4 cups of water in a glass bowl that will fit inside your Instant Pot (I use a glass circle Pyrex dish). Cover this dish with foil, pour 1 cup of water into the Instant Pot and set the foil covered bowl on the trivet.
  2. Place the lid on the Instant Pot and turn the valve to sealing.  Manual set the time to 10 minutes.  Allow to cook, then let the pressure naturally release for another 10 minutes.  Remove from the Instant Pot and set aside.
  3. While the rice is cooking prep all your vegetables.  After removing the rice, set your Instant Pot to saute.  When hot add in the sesame oil, coating the bottom of the pot and start sauteing the onions, carrots and peppers.  After a few minutes and slightly soft, add in the peas, Canadian Bacon, pineapple, ginger and coconut aminos.
  4. After a few minutes, push the veggies to the side, add in the avocado oil or spray and pour in the three whisked eggs.  Place the lid back on the Instant Pot, slightly ajar, for a couple minutes to allow the egg to cook.  Remove and break up the cooked egg with a spatula or spoon, mixing it into the veggies.
  5. Remove this mixture from the Instant Pot and set aside.
  6. Keeping the Instant Pot on saute add another drizzle of sesame oil and return the cooked rice to the pot.  Press it down into the pot in a flat layer and allow to cook for 3-4 minutes without stirring.
  7. Drizzle in additional coconut aminos, breaking up the rice and adding in the cooking veggies.  Stir to combine and serve hot.

NOTES:

Coconut aminos can be found in all health food sections of your grocery store (just a healthier version of soy sauce), as well as avocado oil or spray (a healthier version instead of using butter).
Calories
181.13
Fat (grams)
7.32
Sat. Fat (grams)
1.40
Carbs (grams)
19.18
Fiber (grams)
1.41
Net carbs
17.77
Sugar (grams)
4.96
Protein (grams)
9.88
Sodium (milligrams)
290.60
Cholesterol (grams)
67.26

Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #instantpotfriedrice
Created using The Recipes Generator