Applesauce Energy Bars

I couldn't resist making another recipe using applesauce this week.  K-man loves oatmeal stuff and I am on a "healthy' bender with my 7th grade classes.
I kept getting compliments all day when I baked these in school twice today.  So the 'smells' I was putting out in the halls was driving kids and teachers insane.
It was driving me insane.
Look to my notes after the recipe for my slight tweak that I did after making this two times in a row.  You know, I had to make a batch before class to ensure that "TV magic" of pulling out the ready bars after I slipped the ones I demonstrated into the oven!!! LOL
  
Applesauce Energy Bars
Allrecipes.com sponsored by Mott's®

1 cup Mott's Natural Applesauce

3 cups quick oats

1 c. all purpose flour

1 c. sweetened coconut flakes

1 c. dried fruit bits

2/3 c. brown sugar

2 tsp. ground cinnamon

2 tsp. baking soda

1/2 c (1 stick) melted butter, cooled

1 egg

1. Preheat oven to 350 degrees.  Combine oats, flour, coconut, fruit bits, cinnamon and baking soda in large mixing bowl.

 

2. In separate bowl, mix together, melted butter, brown sugar, applesauce, and egg. Stir applesauce mixture into dry ingredients until just combined. Spread mixture into lightly greased 9X13 pan.

 

3. Bake 20-25 minutes, until lightly browned.  Remove from oven and cool before cutting into squares or bars.

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Baker's Notes:
1.  When I did the first batch, the cookie baker in me did not like how the brown sugar was NOT incorporated with the butter.  I mashed and mashed and stirred the flour mixture and those brown sugar lumps were impossible to break up.  I think those unincorporated sugar blobs encouraged the bars to break apart easier because they were not able to melt and 'glue' itself to the grains in the bar.
2.  I happened to have some pumpkin spice caramel dip left over and did a little drizzle on them to 'jazz' them up.  The kids love any additional sugar!  HA!  I didn't do it for that!  lol
3.  Compared to the tasty Apple Squares I did last time, these were not overly moist or "wet" as the squares were. The whole grain oats really helped absorb the 1 c. applesauce. 
4.  Next time I would add some nuts (almonds are my fave).  The coconut was not overwhelming however I wanted some crunchy bit like from a whole almond.

Kick'N Chicken with Mango Salsa

Ooooohhhh, you're gonna like today's post.

Our second recipe to make this month for Allrecipes.com Allstars was Sweet and Spicy Salmon with Grapefruit Salsa. Unfortunately since that recipe was not possible I opted for another recipe from Mazola® Corn Oil.  Aside from chicken being one of our favorite proteins but I really enjoy the "sweet and savory" combination.  This recipe rings some bells.

This recipe came at a good time.  Remember the big rain Los Angeles was having before the Oscars?  That same Monster storm swept across the US and pounded our eastern area with SNOW.  One the day it was supposed to hit...it started to drizzle and I cranked up the grill before the snow developed from the rain.  Best snow day ever GRILLIN'!

Kick'N Chicken with Mango Salsa 
from Allrecipes and Mazola®

4 (4 ounce) boneless, skinless chicken breasts

2 tablespoons chicken seasoning

1/4 cup Mazola® Corn Oil

3 tablespoons fresh lemon or lime juice

Mango Pepper Salsa:

2 cups diced fresh mango

1 cup diced red bell pepper

3 tablespoons minced red onion

1 tablespoon fresh lemon or lime juice

2 tablespoons minced fresh cilantro

Salt and pepper to taste

1. Preheat grill to medium heat, or between 350 degrees to 450 degrees F.
2. Trim excess fat from chicken, rinse and pat dry. If necessary, pound chicken to 1/2-inch thickness. Place chicken into a 1-gallon size resealable plastic bag. Add seasoning, oil and lemon juice to the bag. Seal bag and turn to thoroughly coat chicken.
3. Grill chicken over direct high heat for 6 to 8 minutes. Turn chicken and continue to cook for 6 to 8 minutes until cooked through. Transfer to a serving plate.
4. Combine salsa ingredients in a bowl; stir and season to taste with salt and pepper. (Can be made up to 8 hours ahead and refrigerated until ready to serve.)
5. Top grilled chicken with mango salsa and serve immediately.


Cook's Notes:
1. I bought two regular organic breasts.  They were almost about 8 oz. apiece.  I sliced them in half horizontally. If you buy the breasts that are already sliced thinly keep in mind...they will cook QUICKLY.
2.  My husband prefers thighs and I cooked four breasts and several thighs.  I didn't follow the amount of the chicken seasoning because I spread out all the chicken and just seasoned away my favorite Mrs. Dash Southwest Chipotle Seasoning.
3.  I used 3 mangoes, half red pepper and two thick slices of red onion, chopped.  I don't chop and measure things like fruit and veggies.  I don't want a 1/4 cup of anything leftover until I have a use for it.  This salsa provided enough for two dinners for two.

I am an Allrecipes Allstar brand ambassador (a voluntary position) and I'm not compensated for my work with Allrecipes.com.  Products received from the advertiser are only used for experienced-based reviews on Jenny Mac's LipSmack.  The reviews, content, and opinions expressed in this blog are purely the sole opinions of JennyMac.  To learn more about the Allrecipes Allstars program visit, Allrecipes Allstars.

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Pork Carnitas with Cilantro Tomatillo Sauce

Tasty Time! 
Plus-  New Season of Fun with recipe exploration as a AllRecipes.com Ambassadors AllStar.
This month's Sponsor is with Mazola® Corn Oil 

I have never made carnitas before.  Eaten them plenty.  When I saw the recipe said "pork shoulder" I remember seeing it in the store but I recall making barbecue with either ribs or butt portions.  Our store did not have any out.  I asked for a pound and they were happy to oblige.  The cost of it was rather inexpensive too!
My husband and I are taking a new outlook on eating.  I am currently doing NutriSystem to get my health back on track and my husband (who is a very athletic cyclist) is enjoying eating more vegetables because there are more now in the house instead of breads and cookies and cakes.  Lucky for me my cholesterol level is under the radar but cooking more veggies with heart-healthy Mazola® Corn Oil can help.  Click here for more recipes using Mazola!

Pork Carnitas with Cilantro Tomatillo Sauce 
from Allrecipes

1 pound pork shoulder

2 tablespoons Mazola® Corn Oil

1/4 cup chopped onions

1/2 teaspoon Spice Islands® Garlic Powder

1 tablespoon Spice Islands® Chili Powder

1/4 teaspoon Spice Islands® Chipotle Chile Powder

2 tomatillos, finely chopped

1/2 cup finely chopped tomatoes

1/4 cup coarsely chopped fresh cilantro

4 corn tortillas

1.  Cut pork into 1 inch cubes; season with salt and pepper. Heat oil in large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder and chipotle chile powder; saute 3 to 5 minutes to brown the meat.
2.  Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated.
3.  Combine chopped tomatillos, tomatoes and cilantro in a small bowl.
4. Place an equal amount of pork on each tortilla. Top with tomatillo salsa.


Cook's Notes:
1.  I found the pork shoulder was marbled with plenty of fat.  I think in the future I would  cut off some of the fat to reduce the fat rendering.  It was swimming in fat when it was done.
2.  I find a lot of people do not like the flavor of cilantro.  I admit, it took me a long time to appreciate it.  I suggest chopping the leaves finely and add a little bit to develop it's taste.  Making this without cilantro really would be a crime.  Cilantro adds a lot of flavor....ease your way into it.
3.  I personally added more onions and green peppers to AMP up the veggies content to make this more heart healthy.

I am an Allrecipes Allstar brand ambassador (a voluntary position) and I'm not compensated for my work with Allrecipes.com.  Products received from the advertiser are only used for experienced-based reviews on Jenny Mac's LipSmack.  The reviews, content, and opinions expressed in this blog are purely the sole opinions of JennyMac.  To learn more about the Allrecipes Allstars program visit, Allrecipes Allstars.
#AllstarsMazola

LipSmack this,