Cinnamon Banana Bread Muffins

Prep: 5 min

Cook Time: 10-20 minutes

Ingredients:

  • 2/3 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 2/3 cup mashed banana (about 2 small bananas)
  • 1 teaspoon vanilla extract
  • 1 2/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

cinnamon & sugar topping

  • 3 tablespoons butter, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Directions:

  1. Heat oven to 375 degrees. Spray bottom of muffin cups (regular or mini size) with cooking spray. Or use liners.
  2. In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
  3. Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
  4. Divide batter evenly among muffin cups. If using regular size muffin tin they’ll be about 3/4 full. I used a 1 1/2 tablespoon scoop to fill mini muffin tins and ended up with 1 1/2 batches (35 mini muffins)
  5. Bake regular size 17-21 minutes or mini size 10-12 minutes or until toothpick inserted in center comes out clean and muffins are high and round on top. The tops of the muffins should not look wet. Edges will be more browned.
  6. Remove muffins and let cool slightly. Place on cooling rack if you have one.
  7. Meanwhile, make cinnamon & sugar topping: Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate bowl (microwaved 15 sec increments to melt). Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.

Braised Red Cabbage

Cook time: 20 minutes
Serves: 6-8

Ingredients:

  • 1 Tbs butter
  • 1 red cabbage, sliced 1/4″ thick
  • salt & pepper
  • 1/2 red onion, sliced
  • 2 sweet apples, quartered and sliced thin
  • 6 allspice berries, lightly crushed, wrapped in cheesecloth & tied
  • 1/3 cup red wine
  • 1/3 cup red wine vinegar
  • 1/4 cup molasses or cane syrup

Directions:

  1. Melt butter in a deep sauté pan with a cover. Once the butters melted and the foams subsided, add the cabbage and stir to coat.
  2. Add salt & pepper, to taste, red onion, apple and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm about 15 minutes.
  3. Remove lid and deglaze with red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half.
  4. Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat.
  5. Cook 2 to 3 more minutes, remove allspice packet, season with salt & pepper, to taste.

~Recipe via Guy Fieri on foodnetwork.com

Baked Italian Chicken with Veggies

Prep Time: 15 mins

Cook Time: 30 mins

Ingredients:

  • 4 chicken breasts (I used 2 large pieces & divided horizontally)
  • 1 tablespoon dried basil
  • 1 small zucchini, sliced
  • 1 cup cherry tomatoes, sliced in half
  • 1/2 can/jar artichoke hearts, sliced
  • 6 slices bacon, cooked, drained, chopped (optional)
  • 1 cup mozzarella cheese, shredded
  • salt & pepper to taste

Directions:

  1. Preheat oven to 375°F. Spray a casserole pan with cooking spray, and place chicken breasts in the pan. Sprinkle with dried basil and salt & pepper.
  2. Top with zucchini, sliced cherry tomatoes, and salt & pepper.
  3. Layer on artichoke hearts & chopped bacon.
  4. Top wih shredded mozzarella cheese. Bake for about 20-30 minutes until the chicken is cooked through (165°F).

Belgian Waffles

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, separated
  • 2 Tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 4 Tablespoons unsalted butter, melted
  • 2 cups milk
  • non-stick cooking spray

Directions:

  1. Preheat the waffle iron.
  2. In 1 medium bowl sift together flour, baking powder, and salt. Set aside.
  3. In a second bowl use a wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow.
  4. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.
  5. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.
  6. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.
  7. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix!
  8. Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid.
  9. Close and cook about 2 to 3 minutes.
  10. Serve immediately with your favorite toppings! Or freeze in freezer bags.

~Recipe adapted from Some what simple

Breakfast Casserole with Sausage, Hashbrowns, and Eggs

Ingredients:

  • 1/2 pound Italian sausage
  • 1 medium white onion, peeled and diced
  • 3 gloves garlic, minced
  • 1 red bell pepper, cored and diced
  • 1 green bell pepper, cored and diced
  • 8 eggs, beaten together
  • 1 (20 ounce) bag frozen southern style hash browns, thawed
  • 1 cups shredded cheddar cheese
  • 1/4 teaspoon black pepper
  • salt, to taste

Directions:

  1. Heat oven to 350°F.
  2. Add the sausage to a large saute pan on medium-high. Cook over medium-high heat until halfway browned. 
  3. Add onion, bell peppers, and garlic and cook until onion is almost translucent and sausage is completely browned. Remove from heat and place in a large bowl.
  4. Add hash browns, cheese and beaten eggs to the large bowl and mix until all are well combined.
  5. Spray baking dish with cooking spray.
  6. Add mixture from bowl to the baking dish. 
  7. Bake in middle of oven for 45-60 minutes.

~Recipe from Mikaila

Kale Salad

Ingredients:

  • 3 Kale leaves (raw)
  • 1/4 orange
  • 1 Tablespoon olive oil
  • 1 Tablespoon champagne vinegar
  • 1/8 cup feta cheese
  • 1/8 cup almonds
  • Handful dried cranberries

Directions:

  1. Chop kale, removing hard stems.
  2. To make dressing: squeeze orange and mix the juice with olive oil and champagne vinegar. 
  3. Sprinkle feta cheese, almonds and cranberries over kale.
  4. Top with dressing and enjoy!

~Recipe from Stephanie M.

Pesto Chicken, Tortellini, and Veggies

Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 lb chicken breasts or thighs boneless and skinless, cubed
  • 1/2 cup sun-dried tomatoes drained of oil, sliced
  • 1 lb asparagus, ends trimmed and cut in half
  • 1 cup cherry tomatoes, halved
  • 1 cup tortellini uncooked

Directions:

  1. In a large skillet heat 1 tablespoons olive oil on medium heat.
  2. Add cubed chicken for 5-10 minutes, turning a couple of times until chicken is cooked through. Remove chicken from pan onto plate.
  3. Add 1 tablespoon olive oil, asparagus, sun-dried tomatoes, and salt & pepper, to taste. Cook on medium 5-10 minutes until asparagus is cooked through. Remove vegetables to plate with cooked chicken.
  4. Cook tortellini according to the package instructions, drain.
  5. Add cooked chicken back to the skillet. Add Basil pesto. Stir to coat.
  6. Add cooked tortellini, halved cherry tomatoes, and asparagus mixture to the skillet with the chicken. Stir to combine. Add more pesto if desired.
  7. Serve and enjoy!

Spring Quinoa Side

Ingredients:

  • 2 cups dry quinoa
  • 1 bell pepper. diced (I used 1/2 red & 1/2 orange)
  • 1 medium red onion, diced
  • 1 zucchini, chopped
  • 5 ounces grape tomatoes, halved
  • 1 teaspoon olive oil
  • 2 teaspoons garlic powder
  • salt & pepper, to taste

Directions:

  1. Cook quinoa following package directions, set aside.
  2. Heat olive oil in a medium saute pan over medium heat. Saute onions and bell peppers for 5 minutes.
  3. Add zucchini &grape tomatoes and saute for 3 minutes.
  4. Stir in cooked quinoa to pan along with garlic powder and salt & pepper to taste. 
  5. Can be served warm or cold.

~Recipe from Mikaila

German Pancake

Cook time 20 minutes
Prep time: 5 minutes

Ingredients:

  • 6 eggs
  • 1 cup milk
  • 1 cup flour
  • 1/2 tsp salt
  • 3 Tablespoons butter

Directions:

  1. Preheat your oven 400 degree F.
  2. In a large bowl mix the eggs, flour, milk and salt together. Make sure you mix ingredients well.
  3. Melt the butter in the 9×13 baking dish in the oven. The pan needs to be at least 2 inches tall since the pancake is going to rise quite a bit. Pour the mixture into the pan slowly.
  4. Bake for 20 minutes. Do not open oven, as it will cause the pancake to be flat.