Banana Oatmeal Cups with Chocolate Chips

Banana Oatmeal Cups with Chocolate Chips  
http://greenlitebites.com/2009/03/07/banana-oatmeal-cups-with-chocolate-chips/

 3 mashed bananas (the more ripe the better!)
    1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)
    2 eggs
    1 tbsp Baking powder
    3 cups (240g) Old Fashion or Rolled Oats
    1 tsp vanilla extract
    3 tbsp (42g) mini chocolate chips

Preheat oven to 375 degrees

Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with with non-stick spray.

Stir the chocolate chips into the oatmeal batter.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

The muffins may stick when hot but are removed easily when cooled for a bit.

Jessica Kozol Quinoa Salad

Jessica Kozol Quinoa Salad

Off the top of my head it's quinoa (1 and a half cups?) cooked in vege broth (or chicken) and let it cool.

Then the veggies are tomatoes, cucumbers, canned artichoke hearts (optional but good), red onion, parsley, cilantro.

The dressing is a few tbls. olive oil,1/4 cup of apple cider vinegar, juice of a half lemon or so, a clove or two of garlic finely chopped. Top with feta at the very end just before serving.

Cinnamon and Sugar Pull-Apart Bread

Cinnamon and Sugar Pull-Apart Bread

http://www.recipesnobs.com/2012/03/cinnamon-and-sugar-pull-apart-bread.html

Dough      2 3/4 cup plus 2 Tbsp. all-purpose flour      1/4 cup sugar      2 1/4 tsp. active dry yeast (1 packet)      1/2 tsp. salt      4 Tbsp. butter      1/3 cup whole milk      1/4 cup water      2 eggs (at room temperature)      1 tsp. pure vanilla extract Filling      1 cup sugar      2 tsp. cinnamon      1/4 tsp. nutmeg      4 Tbsp. butter, melted In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside. In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes. Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes. Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside. Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other and place them in a bread pan. Cover the dough for another 10-15 minutes to rise. While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown. foodsnots.com

SNICKERDOODLE MUFFINS

 SNICKERDOODLE MUFFINS

~ Tiffany/Eat At Home & Sonlight Forums

Bethany Weathersby
2 c. flour
1/2 t. salt
2 t. cream of tartar
1 t. baking soda
1 stick butter, softened
3/4 c. sugar
2 eggs
1 c. milk
1 1/2 t. vanilla
1 T. sugar + 1 t. cinnamon for topping

Preheat oven to 400 degrees. In a bowl, stir together the flour, salt, cream of tartar and baking soda; set aside. In a separate bowl, cream the butter and sugar. Add the eggs. Add the milk and vanilla and mix until well combined. Stir the wet ingredients into the dry ingredients, just until moistened. Fill muffin cups 2/3 of the way full of batter. Sprinkle with cinnamon sugar. Bake for 15-20 minutes, or until a toothpick comes out clean. Makes 12 muffins.

Bethany Notes: I keep a jar of cinnamon sugar in the cupboard at all times, so I skip the topping in this recipe and just use our regular stash. These freeze well.

Cilantro Lime Chicken Tacos

http://joelens.blogspot.com/2010/05/cilantro-lime-chicken-tacos.html

When you think of pesto, does the traditional basil pesto usually come to mind at first? That's what I think of but there's a whole world of other kinds of pestos to check out! I've been experimenting with various kinds of pestos and my current favorite is this recipe for Cilantro Lime Pesto. It's definitely one to try and there's so many ways to use it, such as in these Cilantro Lime Chicken Tacos...

Cilantro and lime is a flavor combo that's commonly seen together. When combined as a pesto, you can be sure the flavor is refreshing and light! The pesto is simply made with cilantro leaves, toasted sliced almonds, asiago cheese, fresh garlic, salt, olive oil and a bit of chicken broth. Just like a traditional basil pesto, this version can be frozen, used as a dip, a spread, a sauce... whatever your favorite application is for pesto!I tossed the cilantro lime pesto with some cooked chicken, then filled flour tortillas for a twist on chicken tacos. The pesto gave the chicken a bright and light flavor perfect for the warm spring and summer months. For the tacos, feel free to use whatever garnishes or additional toppings you wish. I topped our Cilantro Lime Chicken Tacos with sauteed bell peppers and onions, slices of ripe avocado,and shredded cheese.

Cilantro Lime Chicken Tacos
original Joelen recipe
cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)
Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.
* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.
Cilantro Lime Pesto

recipe adapted from

Food Network

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1 1/2 teaspoon kosher salt
1/4 cup chicken brothUsing a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.

Salsa

Salsa

Natalie Mason

·       two  14.5 ounce cans of diced peaked tomatoes

·       1/3 white onion

·       1/2 jalapeno (add more or keep seeds if you want more spice)

·       1 lime juiced

·       Large handful of cilantro

·       3-4  green onions (optional)

·       Salt to taste

Put all of the ingredients listed above in a food processor and blend to desired thickness. Add more jalapeno or onion to your taste.   I usually double the batch.

Slow Cooker Chicken and Noodles

Slow Cooker Chicken and Noodles
 Added by Stephie @ Eat Your Heart Out on September 17, 2012
in Main Courses, Slow Cooker
http://tastykitchen.com/recipes/main-courses/slow-cooker-chicken-and-noodles/

4 whole Boneless, Skinless Chicken Breasts
 ½ teaspoons Kosher Salt
 ½ teaspoons Black Pepper
 1 cup Chicken Broth
 1 cup Low Fat Milk
 3 Tablespoons Cornstarch
 1 teaspoon Sugar ½ teaspoons (heaping)
Garlic Powder
 ½ cups Reduced Fat Sour Cream
 ½ cups Non-Fat Greek Yogurt
 ¼ cups Flour

 Preparation Instructions Cut the chicken into strips or bite-size chunks. Place in the bottom of the slow cooker; sprinkle with salt and pepper. In a medium-sized bowl whisk together chicken broth, milk, cornstarch, sugar and garlic powder. Pour over the chicken. Cover the crockpot and cook on high heat for 3-4 hours or low heat for 7-8 hours. Then, in a separate bowl, combine sour cream, Greek yogurt and flour until smooth. Stir this into the cooked chicken mixture and continue cooking for an additional 15 minutes until thickened. Taste for seasoning, adding more salt as necessary. Serve hot over egg noodles. *You may use all sour cream or all Greek yogurt instead of half of each if preferred. **Although my family serves this alongside vegetables, you could easily add vegetables into it. To add mushrooms, add sliced or diced mushrooms with the chicken in step 1. For other vegetables such as peas, add thawed frozen peas add them with the flour and sour cream mixture in step 4. This will allow them to heat through without getting mushy.