Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

Ingredients:

• 3 ripe medium bananas

• 1/3 cup unsweetened apple sauce

• 1 1/4 cups unbleached all purpose flour

• 3/4 tsp baking soda

• 1/4 tsp salt

• 2 tbsp butter, softened

• 1/3 cup light brown sugar

• 2 large egg whites

• 1/2 tsp vanilla extract

• 10 tbsp peanut butter

Directions:

1.  Preheat oven to 325°. Line a muffin tin with 12 liners. 

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2.  Mash bananas in a bowl, set aside.



3.  In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

4.  In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons better'n peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.

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5.  Add flour mixture, then blend at low speed until combined. Do not over mix.


6.  Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining better'n peanut butter into each muffin well.  Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

Healthy Chicken Nuggets

Healthy Chicken Nuggets

Ingredients: 

2 large skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp Italian seasoned breadcrumbs
2 tbsp panko breadcrumbs
2 tbsp grated parmesan cheese
olive oil spray
Directions:

1.  Preheat oven to 425°. Spray a baking sheet with olive oil spray.

2.  Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

3.  Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

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4.  Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. 

5.  Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turnover then cook another 4 - 5 minutes or until cooked though.

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6.  Enjoy!

These nuggets are perfect for on the go, or if you are craving a fried snack.  They bring you right back to your childhood days.

Finger foods are always my favorite and they taste great dipped in any side dip!

Spinach and Feta Stuffed Chicken Breasts

Spinach and Feta Stuffed Chicken Breasts 

Ingredients:

cooking spray or oil mister

1 tsp olive oil

1/2 medium onion, chopped

2 cloves garlic, minced

1/4 cup chopped scallions

10 oz package frozen chopped spinach, thawed and juice squeezed out

1/4 cup chopped parsley

1 tbsp fresh dill

1/2 cup (2.5 oz) crumbled Feta cheese

1/3 cup fat free ricotta

1/4 tsp kosher salt and pepper, plus more to taste

8 thin skinless chicken breast cutlets 

1 large egg

1 tbsp water

1/2 cup whole wheat seasoned breadcrumbs

Directions:

Preheat oven to 350°F. Spray a large baking sheet with spray.

Heat the oil a medium sauté pan. Add onions, garlic and scallions and sauté about 1 minute. Add spinach, parsley, dill, 1/4 tsp kosher salt and pepper and cook another minute or until heated through. Remove from heat and mix in the feta and ricotta cheese.

Season chicken lightly with more kosher salt and pepper to taste.

Place about 1/4 cup of spinach mixture in the center of the chicken and roll, then lay the chicken seam side down on a platter or piece of wax paper. Repeat with the remaining chicken. 

Whisk the egg and water together in a small bowl with a pinch of salt. Place the breadcrumbs in another bowl.

Dip the chicken rolls into the egg wash, then into the breadcrumbs and place seam side down on the baking sheet. Repeat with the remainder then lightly spray to top of the chicken with cooking spray. Bake about 25 minutes or until cooked through.

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Spaghetti Squash Primavera

Spaghetti Squash Primavera

Ingredients: 

• 1 small spaghetti squash

• 1 tsp olive oil

• 2 tbsp minced shallots 

• 2 clove garlic, crushed

• 1/2 cup red onion, diced

• 1/2 cup celery, diced

• 1/2 cup carrots, diced
• 2 cup broccoli florets

• 1 cup diced zucchini

• 1 jar marinara sauce

• 2 tbsp grated Parmesan cheese

Directions:

1.  
Preheat oven to 400ºF. 

2.  In a microwave safe dish, fill the bottom with water.  Stab the spaghetti squash with a fork and microwave on high until the skin of the spaghetti squash becomes soft.  Cut in halfway length wise and scrape out the insides.

3.  In a medium saute pan heat the oil over medium-low heat. Add the shallots, garlic, red onion, celery and carrots and cook 5 minutes, stirring. Add the broccoli and zucchini and season with salt and pepper to taste.

4.  Add the marinara sauce, increase heat to medium and simmer until the vegetables are tender crisp, about 3 to 4 minutes. Add 2 cups of the spaghetti squash, Parmesan cheese and stir, adjust the salt and pepper to taste and cook 1 minute. 

5.  Serve.

This dish is perfect if you are craving a healthy meal.  The spaghetti squash is a great alternative to pasta and adds a sweet flair.

It is great for any time of the year and you can adjust the vegetables to your liking.

My mom and I had to go back for seconds because it was just so good!  Be sure to try it out!

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