Not Yo Mama’s Banana Pudding

I LOVE this around Spring & Easter because it’s an easier version of a pie/cheesecake. It has bananas in it, it’s a beautiful pastel yellow & did i mention DELICIOUS, everyone will love it + it only takes a few minutes to throw together.

Paula Deen’s Not Yo Mama’s Banana Pudding
Servings=10 Time=15 minutes

Ingredients


• 12oz tub of Whipped Cream
• 1 14oz can of Sweetened Condensed Milk
• 8oz Block of Cream Cheese
• 2 C Milk
• 1 5oz Package of Instant Vanilla Pudding
• 4-5 Bananas
• 2 bags of Chessman Cookies

Directions

  1. In the bottom of a 13×9 pan, make a layer of chessman cookies.
  2. Slice bananas and layer on top of the chessman cookies.
  3. Combine milk & vanilla pudding in a bowl stir until thick pudding consistency.
  4. In another bowl mix softened cream cheese and sweetened condensed milk until smooth.
  5. Fold thawed whipped cream into the cream cheese mixture.
  6. Add cream cheese mixture to the pudding and stir until well blended.
  7. Pour the mixture over the bananas and cookies in the pan.
  8. Top with the remaining bag of chessman cookies.
  9. Store in the fridge until ready to serve. Please note that the bananas will oxidize over time & the cookies will start to get soft so make and serve the same day.

Xx, Kennah

High Protein Meals

Hi guys! Today I’m sharing some of the meals I’ve been eating to get ready for summer. I’ve broken them down as breakfast lunch & dinner, but I don’t always eat them that way sometimes I have 2 breakfasts (ex: breakfast tacos & a protein cereal + yogurt parfait for lunch). I haven’t been focusing on exact macros more just high protein. I try to keep lower carbs & fat, but I’m not being so strict that I have no energy & I have a hard time recovering from workouts. I think it’s so important to listen to your body because I’ve found that’s the ONLY way anything is maintainable. I am not super restrictive with certain things normally as long as I’ve got my protein in for the day because that’s what works for me. Don’t be afraid to try different things & make adjustments as you see fit! Just because one thing works for someone doesn’t mean it will work for everyone! You don’t have to be extreme you just have to be consistent.

Breakfast

ex 1 // egg tacos + protein shake (premier protein)

16g F | 27.2g C | 46.7g P

2 eggs

handful of spinach

1 laughing cow cheese wedge (light)

2 corn tortillas

salsa or hot sauce to top

*spray olive oil in the bottom of a pan, add spinach and cook down. add laughing cow wedge and slice it into little chunks, add 2 eggs & cook. heat up corn tortillas for 10-15 seconds in the microwave. split egg mixture between the 2 tortillas & top with salsa.

ex 2 // protein pancakes

8.1g F | 31.5g C | 23.2g P

1 egg

1/4 C milk (I use fairlife 2%)

1/2 C kodiak pancake mix

waldon farms sugar free calorie free syrup

*you can also mix 1/2 the waldon farms 1/2 regular syrup to get started once you’re used it, I think it’s pretty good. You can also mix with peanut butter.

ex 3 // cereal + yogurt parfait

9g F | 37g C | 28g P

3/4 C non-fat plain Greek yogurt

3/4 C protein cereal (I use the kashi peanut butter one)

*I like to layer mine so it’s well mixed in and I’m not left with a ton of yogurt to eat at the bottom.

Lunch

ex 1 // chicken salad

7.1g F | 37.9g C | 29.5g P

4 oz chicken (I use canned most often)

1 stalk of celery chopped

1/8 onion chopped

1 TBS olive oil mayo

garlic powder

salt & pepper

pretzel crisps to scoop chicken salad

ex 2 // egg salad

12.5g F | 37.9g C | 19.7g P

3 Eggs (1.5 whole egg, 1.5 whites only)

1 stalk of celery chopped

1/8 onion chopped

1 TBS olive oil mayo

salt & pepper

pretzel crisps to scoop egg salad

ex 3 // chicken wrap

12.1g F | 24.3g C | 22.3g P

joseph’s pita wrap

1 laughing cow wedge

shredded lettuce

2 pieces of turkey bacon

6-8 oz of chicken (I use Applegate breaded chicken tenders)

directions : cut pita wrap in half & open it up. spread the laughing cow wedge 1/2 in each pita, fill with a small handful of shredded lettuce. break turkey bacon in half & put 2 pieces in each half. in the air fryer I put 3 chicken tenders in for 7 minutes and slice them up & put 1.5 chicken tenders in each half.

Dinner

ex 1 // meatball pita wrap

18.6g F | 16.5g C | 32.5g P

joseph’s pita wrap

6 turkey meatballs

1/4 C rao’s marinara sauce

1 TBS parmesan cheese

2 TBS mozzarella cheese

*cut joseph’s pita in half, you can use half or you can split it up between 2. air fry turkey meatballs for 7 minutes. warm up a few scoops of marinara sauce probably about 1/3 C. coat meatballs in marinara sauce place them in the pita & top with parmesan cheese.

ex 2 // taco salad

13g F | 31.3g C | 39.2g P

4 oz of ground beef with taco seasoning

2 C shredded lettuce

1/4 C black beans

1/8 C yellow corn

4 cherry tomatoes halved

2 TBS bolthouse farms yogurt ranch

ex 3 // bbq chicken salad

10g F | 21.7g C | 43.2g P

4-6 oz cubed chicken

1 TBS g hughes smokehouse bbq

1/4 C black beans

1/8 C corn

1/8 chopped onion

1 TBS mild cheddar

2 TBS bolthouse farms yogurt ranch

*toss cooked cubed chicken in bbq sauce. layer lettuce, black beans, corn, onion & chicken. top with mild cheddar & ranch dressing.

Hopefully these give you a few ideas on meals you can incorporate.

Xx, Kennah

Buffalo Chicken Ranch Dip

Hi Guys! Today I have another game day dip to share! This one is always the BIGGEST hit & any party I take it to people ask for the recipe which is fitting because that’s where I got it. It’s another very easy recipe which is pretty much a requirement for me on appetizers! Personally I like it how it is, but you can spice it up by adding extra hot sauce or a chopped jalapeño or tone it down with more ranch and less hot sauce.

Prep Time : 10 Minutes

Cook Time : 20 Minutes

What you’ll need :

  • 1 – 12.5oz Can of Chicken
  • 1/2 C Frank’s Red Hot Sauce
  • 1/2 C Ranch
  • 1 – 8oz block of Cream Cheese softened
  • 1 – 8oz Bag of Shredded Cheese (you can use any but I like a cheddar or colby jack).

Directions :

  1. Preheat oven to 350 degrees.
  2. In a bowl mix the cream cheese, hot sauce, ranch, 1/2 bag of shredded cheese & drained can of chicken.
  3. Scoop mixture into a shallow 1-qt baking dish. Top with the remaining shredded cheese.
  4. Bake for 20 minutes or until mixture is heated through, it will be bubbling.
  5. Serve with crackers, chips or cut up veggies.

Xx, Kennah

Pepper Jelly Cream Cheese Dip

Welcome back! Super Bowl Sunday is coming up & I wanted to share my favorite recipe from over the holidays. Let me just tell you this might be one of my favorite things in the entire world, and I’m not exaggerating. I’ve made it a few times since Christmas Eve & my family loves it too. Perfect amount of sweet, not too spicy & the easiest 2 ingredient dip. Don’t be afraid to make this recipe your own, I used 2 ramekins & cut the block of cream cheese in half & used 2 different pepper jellies.

What You’ll Need :

  • Pepp’ricot Preserves Jelly from Pepperlane – you can order it online or find it in local grocery stores. The company that makes it is located in Utah so I’m not sure if they’re only in grocery stores close to Utah, but I have found it in Idaho as well. I’ve seen it at Harmon’s & Ridley’s.
  • Block of Cream Cheese

Instructions :

  1. Pre-Heat the oven to 350 degrees.
  2. In a ramekin, bowl or baking dish of your choice add the entire block of cream cheese.
  3. Scoop out 1/2 jar (or as much as desired) of the pepper jelly on the top of the cream cheese.
  4. Bake for 15-20 minutes until cream cheese is soft & pepper jelly is bubbling/melting.
  5. Serve with crackers or chips or your choice, I prefer OG ritz.

It’s literally THAT easy.

Xx, Kennah

Pumpkin Bread Recipe

Every Fall season I get the baking itch & pretty much everything I make includes pumpkin during this season. I think I’ve finally mastered the perfect pumpkin bread that’s full of flavor!

‘Pumpkin

  • Servings: ‘2
  • Print

Ingredients


• 4 Large Eggs
• 2 Cups Granulated Sugar
• 1 1/4 Cups Vegestable or Canola Oil
• 1-15 oz. Can of Pumpkin
• 2 tsp Vanilla
• 3 Cups All Purpose Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Salt
• 1 TBS Cinnamon
• 1 tsp Allspice
• 1/2 tsp Ground Cloves
• 1 1/2 Cups Chocolate Chips

Directions

  1. Preheat the oven to 350 degrees. Generously grease and/or line the loaf pans with parchment paper.
  2. Place eggs in mixing bowl and beat for 1 minute. Add sugar and beat for 1 more minute.
  3. Add oil to the mixure while mixer is on low. Add pumpkin & vanilla and mix on medium until just combined.
  4. Place flour, baking soda, baking powder, salt, spices and chocolate chips into the bowl with the pumpkin mixture. Mix the wet and dry ingredients on low until mixed while scraping down the edges of the bowl.
  5. Divide and pour the mixture into 2 loaf pans prepared.
  6. Bake for 50-60 minutes or until toothpick can be inserted with a few moist crumbs but not a batter like consistency. The center should not be shiny or wet looking.
  7. Allow the loaf to cool for 5-10 minutes in the pan. Loosen the edges of the loaf with a butter knife. Remove from the pan and allow to cool completely.