Sweet Potato Banana Muffin

Sweet Potato Banana Muffin

Produce

• 1/2 cup Banana
• 1/2 cup Sweet potato, cooked

Refrigerated

• 2 Eggs

Condiments

• 1/4 cup Nut butter  (peanut)

Baking & Spices

• 1 Cinnamon
• 
  

1. Smash the sweet potato and banana together in a small bowl.
2. Add the peanut butter, eggs and cinnamon & mix well.
3. Stir in any additional mix-ins and spoon into greased mini muffin tins.
4. Bake at 375 degrees for 18 minutes.

Alex's fave version...also lazy version - eliminate the sweet potato and add the two blackest bananas in your freezer!

Cheesy Spinach Artichoke Quinoa Bites

Cheesy Spinach Artichoke Quinoa Bites
from:  https://cupcakesandkalechips.com/cheesy-spinach-artichoke-quinoa-bites/

1 cup cooked and cooled quinoa

1/2 cup about 2 oz. shredded Monterey Jack cheese

1/2 cup about 2 oz. shredded mozzarella cheese

2 Tablespoons grated parmesan cheese

on 14 oz. can artichoke hearts chopped and squeezed in a paper towel or kitchen towel until throughly dry

4 oz frozen spinach thawed and squeezed in a paper towel or kitchen towel until throughly dry

½ teaspoon kosher salt

1 egg

Preheat your oven to 350°F. Spray a mini muffin tin with cooking spray or oil.

Add all of the ingredients to a bowl and mix until thoroughly combined.

Divide the mixture evenly between the cups of the mini muffin tin, and press down to pack it in firmly.

Bake for 20-25 minutes, or until golden brown and crispy. Let cool for a couple minutes before loosening from the pan with the tip of a butter knife.

Spinach Muffins

Spinach Muffins

Ingredients

• 18 standard – cupcake liners

DRY INGREDIENTS:

• 2 cup – flour, whole wheat
• 1 1/2 teaspoon – cinnamon
• 2 teaspoon – baking powder
• 1/2 teaspoon – baking soda
• 1/4 teaspoon – salt

WET INGREDIENTS:

• 3/4 cup – milk
• 1/2 cup – honey
• 1 large – banana
• 6 ounce – spinach
• 1/2 cup – butter, unsalted
• 1 large – egg
• 1 teaspoon – vanilla extract

1. Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
2. Combine all dry ingredients in a large mixing bowl.
3. Melt butter. Blend the wet ingredients in a blender or food processor until completely pureed.
4. Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
5. Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
6. Cool most or all of the way before serving.

Chicken-Zucchini Chilaquiles

from Food Network Magazine

• 1/2 cup vegetable oil
• 15 corn tortillas, quartered
• 1 small zucchini, cut into 1/2-inch pieces
• 2 cups shredded rotisserie chicken
• 1 cup tomatillo salsa
• 1/2 cup chopped fresh cilantro, plus more for topping
• 1 cup shredded mozzarella or Mexican cheese blend
• Sliced radishes and chopped red onion, for topping
• 1/2 can black beans (CMH added)

Heat the vegetable oil in a large skillet over medium-high heat. Add half of the tortillas and cook, turning with tongs, until golden, about 3 minutes; drain on paper towels. Repeat with the remaining tortillas. Reduce the heat to medium and add the zucchini; cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in the chicken, tomatillo salsa, black beans, 3/4 cup water and the cilantro; bring to a simmer and cook 2 minutes. Meanwhile, preheat the broiler. Spread half of the fried tortillas in an 8-inch-square flameproof baking dish. Top with about half of the chicken mixture and 1/2 cup cheese. Cover with the remaining tortillas, then the remaining chicken mixture and cheese. Broil until the cheese is melted, 2 to 3 minutes. Serve topped with radishes, red onion and cilantro.

Zucchini Pumpkin Cranberry Bread

Zucchini Pumpkin Cranberry Bread
inspired by allrecipes.com from thesweetlife.com

Ingredients:
-3 eggs, lightly beaten
-1 cup sugar
-1 cup canned pumpkin
-1/2 cup unsweetened applesauce
-6 tbsp butter, melted
-1 tbsp vanilla extract
-3 cups all-purpose flour
-1 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp salt
-1/2 tsp ground cinnamon
-1/2 tsp ground nutmeg
-1/2 tsp ground cloves
-1 cup shredded zucchini
-1 cup coarsely chopped cranberries
-3/4 cup dark chocolate (original recipe calls for 3/4 cup pepitas)

Directions:
1. Preheat oven to 350F. Spray two 9 x 5 inch loaf pans with cooking spray and set aside.
2. Combine eggs and sugar in a mixing bowl. Mix in pumpkin, butter, applesauce, and vanilla.
3. In a separate bowl, stir together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Stir into wet ingredients, mixing just until combined.
4. Stir in zucchini, cranberries, and chocolate, mixing to combine. Divide batter evenly among two prepared pans, smoothing the tops with a spatula.
5. Bake for 40-45 minutes, until an inserted toothpick comes out clean. Transfer pans to a wire rack to cool. Remove bread from pans once cooled completely. 

Or mini muffins for 22-25 minutes- makes 24

Mini chicken pot pies

1.5 cups c Shredded rotisserie chicken
1 cup frozen mixed veggies (carrots, green beans)
3/4 cup milk
1 egg
1 pie crust


Preheat oven to 350
Makes 12 muffins

Cut pie crust to size of muffin

Mix chicken and veggies
In bowl mix egg and milk, once mixed together mix w chicken and veggies ( can use cream of chicken soup if you prefer)

Pour into prepared muffin tin
If extra pie crust exist be fancy and create lattice tops...I just make a x!

Freezes up to 3 mos

Pineapple Punch

It's wedding season....

Pineapple Punch

1 large can pineapple juice

3 six ounce cans frozen orange juice concentrate

4 cups cold tea

3 quarts ginger ale

1 quart pineapple sherbet

Combine fruit juices and tea.  Fill punch bowl one-fourth full of juices and tea.  Add sherbet and ginger ale, stirring until well blended. Makes 1 ¾ gallons.