Healthy Banana Bran Muffins

Healthy Banana Bran Muffins

Prep Time: 15 min

Serves: 24 muffins

• 2 tablespoons butter, softened

• 1/3 cup applesauce

• 1/2 cup granulated sugar

• 2 large eggs

• 3 medium ripe bananas, mashed

• 1/2 cup buttermilk, I used milk with lemon

• 1 1/2 cups all purpose flour

• 1 1/2 teaspoons baking soda

• 1/2 teaspoon salt

• 1.5 cups All bran (or 4 cups bran flakes)

Preparation Steps

1. Preheat the oven to 350 degrees F. In a large mixing bowl, cream together the butter, applesauce and sugar. Add the eggs, bananas (I don't mash bananas first) and buttermilk and mix well. Stir in all bran and let rest in liquid ingredients to soften for 3-4 minutes. Add the flour, baking soda, and salt. Mix just until evenly moistened. The batter will be lumpy with a few dry streaks. Fill greased or paper-lined muffin cups 2/3 full. Bake for 16-18 minutes until a toothpick comes out clean. Remove to a wire rack to cool completely. Store the muffins in an airtight container for 1-3 days or freeze in a resealable freezer bag or airtight container for up to a month.

Recipe Source: melskitchencafe.com, https://www.melskitchencafe.com/healthy-banana-oat-bran-muffins/

Freezer Meal Minestrone

Minestrone

Serving Size : 6 

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can kidney beans, drained
1 teaspoon basil
1 teaspoon salt
½ teaspoon pepper
1 teaspoon oregano
1 teaspoon parsley
1 pound sweet Italian Sausage
2 stalks chopped celery
2 chopped carrots
1 small chopped onion
28 ounces diced tomatoes
8 cups water
1 cup grated parmesan cheese
4 cubes beef bouillon -- crushed
1 cup macaroni -- uncooked

Cook and cut up sausage into bite-size pieces. Prepare vegetables. Place
everything except water, macaroni and parmesan into a freezer bag.

Freeze.

When thawed, put everything into a 6 quart crock pot and add 8 c. water.

Cook on low for 6-8 hours. Add macaroni ½ hour before serving. Serve
with parmesan cheese sprinkled on top.

*Lia’s notes: I didn’t have beef bouillon—chicken was wonderful.

I didn’t want to take the time to thaw it, so I loosened it up by running hot water on the bag, then I threw it in frozen with the water and let it sit all day—nine hours! It was great.

I didn’t have two cans of diced tomatoes—I used stewed cut up, and it was great—I’m guessing better because they have more flavor.

I used tri-colored rotini for the macaroni and it was so pretty.

Using half the frozen recipe with four cups of water worked fine in the crock pot.

Salt and pepper when served, plus grated parmesan cheese, makes it SO good.s

French Dip Sandwiches

French Dip
1 rump roast
1 can Beef Consommé soup
2 packets Aus Jus
1 packet dry Italian dressing
1-2 cans water
Mix all seasonings and water. Pour over roast in crock pot and cook on low 8
hours. Shred meat. Put on rolls top with provolone cheese and broil for 3
minutes until cheese is melted and roll is toasty brown. Very tasty!

Blender pancakes

This recipe is from LaPriel. We love it and it's healthier and faster than regular pancakes. In a non-vitamix blender they are a bit chewier but still good. You may need to blend longer if not using a high powered blender.

Combine in blender on high speed for 30 seconds or so:
1 cup whole wheat (not flour)
1 cup milk

Add :
1/2 cup milk and blend for another 1-2 min or until smooth

Add:
2 eggs
1 tsp salt
1/3 cup oil
1 Tbsp honey

Blend well. Just before cooking add:
1 Tbsp baking powder

Blend in gently just until mixed. 

Popeye Muffins and Secret Spinach Double Chocolate Muffins.

from thegreenforks.com

Spinach Muffins

Author: Laura Machell

Serves: 16 muffins

 

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• ¾ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1½ tsp ground cinnamon
• ½ tsp salt
• ¼ cup canola oil
• ¾ cup milk
• 1 (6 ounce) bag fresh baby spinach
• ½ cup mashed banana (from about 1 to 2 bananas)
• 2 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
2. Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.
4. Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.
5. Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

Notes

You can use 2 cups whole-wheat pastry flour for an all whole-wheat option. You can possibly use spelt flour too.

Secret SPINACH Double Chocolate Muffins

Author: Laura Machell

Serves: 12-14

 

Ingredients

• 1 cup whole-wheat flour or light spelt flour
• ½ cup all-purpose flour
• ⅓ cup cocoa powder
• ½ cup unrefined granulated sugar (i.e. coconut sugar or sucanat)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup coconut oil, melted or ¼ cup organic canola oil
• ½ cup non-dairy milk (I like canned lite coconut milk)
• ¼ cup maple syrup or agave nectar
• 1 (5 ounce) bag fresh baby spinach
• ½ cup mashed banana (from about 1 to 2 bananas)
• 2 teaspoons pure vanilla extract
• ¾ cup chocolate chips or ½ cup mini chocolate chips, optional

Instructions

1. Preheat oven to 350°F and line two 12-cup muffin pans with paper liners (I can get up to 14 out of this batch).
2. Whisk together dry ingredients in a large bowl: flours, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
3. In a blender, place oil, milk, maple syrup or agave, banana, vanilla and spinach. Blend on high for about 30 seconds or until completely puréed.
4. Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined. Stir in chocolate chips.
5. Fill muffin cups about ¾ full and bake 20-22 minutes or until a toothpick inserted into the center comes out clean.

Notes

Although I enjoyed the cupcakes as is, if you like your cupcakes very sweet, use natural cane sugar instead of unrefined OR add some stevia in addition to the refined sugar.
If using mini chocolate chips, you may want to use ½ cup instead.

Butternut Squash Lasagne

This recipe comes from the Food Network. And it is a little time intensive but delicious!




Ingredients
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled (I used 3 biscoff cookies instead but I don't think it needs them.)
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan


Directions
Watch how to make this recipe.
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper. 

(I roast butternut squash and then freeze it. I used 6 cups of butternut squash puree.)

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-lasagna-recipe.html?oc=linkback

Mulligatawny Soup

• Mulligatawny ("pepper water") Soup

  
  
  • 1/2 cup chopped onion
  • 2 stalks celery, chopped
  • 1 carrot, diced
  • 1/4 cup butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 teaspoons curry powder
  • 4 cups chicken broth
  • 1/2 apple, cored and chopped
  • 1/4 cup white rice
  • 1 skinless, boneless chicken breast half - cut into cubes
  • salt to taste (I didn't add any)
  • ground black pepper to taste
  • 1 pinch dried thyme
  • 1/2 cup heavy cream, heated (I used half and half and it was plenty creamy.)

Directions

1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

3. When serving, add hot cream.