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.