CHOCOLATE BLACK BEAN SMOOTHIE

CHOCOLATE BLACK BEAN SMOOTHIE
You would never know there are black beans in here. So good. Even Abagail would drink some of it.

I doubled the recipe.  We all had plenty with some leftover.  I added cooked oatmeal to the leftovers and added some more spinach for breakfast the  next day.  Yum!  I think pumpkin would be a really good addition to this as well.

Put all the ingredients in a blender

1 frozen banana
1 cup frozen cauliflower (you can use fresh but it might not completely blend up as well) - I used spinach because I didn't have any frozen cauliflower
1/2 cup black beans
1-2 medjool dates, pitted (didn't have any on hand so used some blue agave maybe 1 T)
1 cup almond of other plant based milk
1 T hemp seeds or flax seed meal or chia seeds
1 T cocoa powder (I used dark)
1 tsp or less of cinnamon

Can sprinkle cocoa nibs over the top if desired.  Could also top with dairy free spray whip as well but not necessary.

CRISPY CHICKEN

CRISPY RANCH CHICKEN
http://fabulesslyfrugal.com/2012/04/crispy-ranch-chicken.html
We all LOVED this!  Went perfect with smashed potatoes.  Jackson had a great idea that we could do this with fish as well.

• 8 boneless, skinless chicken breasts
• 2 c rice crispy cereal 
• 1 packet Ranch Dressing mix (or try 2 tsp. each of onion & garlic powder, plus salt & pepper)
• 3/4 c grated Parmesan
• 1/2 c melted butter (or try using 4 egg whites, beaten) I used 2 eggs
• flaxseed meal - approx 3 T
• 
  

Pour the cereal into a zip-lock bag and use a rolling pin to crush it a little bit, leaving some bigger pieces. Combine the cereal, Parmesan, and dressing mix. Dip chicken in the butter, then cover thoroughly in the dry mixture. Place chicken in an ungreased 9×13 baking dish and bake for 45 minutes at 350°, or until it is cooked through.

CRISPY CHICKEN

from Martha Stewart magazine

• 1 quart buttermilk
• 1 1/2 teaspoons poultry seasoning
• 2 tablespoons plus 2 teaspoons coarse salt
• 1 teaspoon ground pepper
• 3 1/2 pounds skinless chicken pieces, breasts halved crosswise, if using
• 4 cups crisp puffed-rice cereal

Directions

1. In a large glass bowl, whisk together buttermilk, poultry seasoning, salt, and pepper. Submerge chicken in buttermilk mixture, cover, and refrigerate 3 hours (or up to overnight).
2. Preheat oven to 425 degrees. Place an ovenproof wire rack in a rimmed baking sheet. In a food processor, pulse cereal until coarse crumbs form; transfer to a wide shallow dish. Working with one piece at a time, lift chicken from buttermilk mixture, letting excess drip off, and roll in crumbs, lightly pressing to adhere until evenly coated. Arrange chicken on rack (pieces should not touch) and bake until coating is golden and chicken is cooked through, 35 to 40 minutes. Transfer chicken to a serving platter.

OAT & BRAN FLAX MUFFINS

BRAN FLAX MUFFINS

These are probably the best bran muffins I have ever had. Everyone liked them - including kids. We made them for Abagail's preschool. They had fun helping me prepare them and sampling the carrots and apples while they were being grated. Found recipe on Bob's Flaxseed Meal package.

1 1/2 c white flour

3/4 c flaxseed meal

3/4 c oat bran (can get in the bulk section)

1 c brown sugar (I think next time I will try 1/2 cup)

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt (didn't add)

2 tsp cinnamon

---

1 1/2 c carrots, shredded

2 apples, peeled and shredded

1/2 c raisins (didn't add)

1 c nuts, chopped (we did walnuts)

---

3/4 c milk

2 eggs beaten (used egg beaters)

1 tsp vanilla

Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins and nuts.

Combine milk, beaten eggs and vanilla.

Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX.

Fill muffin cups. Bake at 350 for 15-20 minutes.

Yield: 15 medium muffins (I did 12 normal size and 12 mini)

Oat Bran MuffinsSubmitted by Genevieve Beck

I have a recipe I'd like to share. I know a hard part for a few people in our last contest was getting in the whole grains. I love this recipe and two muffins are a whole grain and a fruit. I can only do flour or sugar if it's #5 or lower on the list of ingredients so this recipe is a perfect sweet breakfast for me. I usually eat it with some protein (eggs, yogurt, milk, whatever) and a teaspoon of butter on the muffins. Delicious! ~ Genevieve
Oat Bran Muffins

2 cans of crushed or tidbit pineapple (in its own juice) fruit and juice
1 cup raisins
½ cup applesauce
2 mashed bananas, ripe
¼ cup apple juice concentrate
2 eggs
1 T vanilla
Combine all the above ingredients; set aside
3 cups + 6 T. oat bran (I’ve also used oatmeal and obviously it’s different, but I still like it)
1 cup Splenda (I've only used splenda and I like it, but I imagine you could experiment with other sweeteners)
⅓ cup whole wheat flour
5 t baking powder
2 t salt
1 t baking soda
3 t cinnamon
Combine all dry ingredients together; then combine with wet; stir until well mixed. Spray with Pam or use muffin papers. Fill 24 muffin cups full (very little rising will take place). Bake for 25-30 minutes at 350 degrees. Makes 24 muffins.

MUFFINS

Almond Peach Muffins
Taste of Home Contestant Winnings 2012 - pg. 155.  Very yummy!

Peaches and Cream Muffins
Taste of Home Family Collection pg. 192 Very good!

DOUBLE BLUEBERRY MUFFINS

I made these for Lisa's birthday (2007). They are very yummy.

http://www.foodnetwork.com/recipes/gale-gand/double-blueberry-muffins-recipe/index.html

• 8 tablespoons (1 stick) unsalted butter, softened at room temperature
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 cups fresh or thawed frozen blueberries
• 2 cups flour (I used 1 c. white 1 c. whole wheat)
• 1/2 cup whole, 2 percent fat, or 1 percent fat milk
• 1/4 teaspoon cinnamon

Directions

Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

OATMEAL RAISIN YOGURT MUFFINS

These weren't to die for, but I liked them because they were healthy. The kids would eat them too. Made 2 batches of the mini pan. Got recipe from Dannon light and fit yogurt container.

1 cup flour
1 cup rolled oats
1/2 cup brown sugar - firmly packed
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup raisins
1 cup vanilla or strawberry yogurt
1 large egg, beaten lightly
2 TBSP oil

Preheat oven to 375. Grease pan or use liners. In a bowl stir together flour, oats, brown sugar, baking powder, salt, cinnamon and raisins. In another bowl whisk together yogurt, egg and oil. Stir the yogurt mixture into the flour mixture and stir the batter until it is just combined. Bake for 22-25 minutes.

PERFECT BLUEBERRY MUFFINS

We really liked these. Came from smittenkitchen.com.

5 T butter, softened

1/2 cup sugar

1 large egg

3/4 cup sour cream or plain yogurt

1/2 tsp. grated lemon zest (I put in about 1 tsp. lemon)

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup blueberries, fresh or frozen (I used about 1 cup)

Preheat oven to 375. Prepare muffin pan for about 10 muffins (I think I got 12).

I used the Bosch for all these steps.

Beat butter and sugar until light and fluffy. Add egg and beat well. Then add yogurt/sour cream and lemon.

Stir dry ingredients in a separate bowl. Mix 1/2 of dry ingredients in butter mixture. Only mix until flour disappears. Add other half and mix just until flour disappears. Fold in blueberries. Batter will be really thick.

Bake for 25-30 minutes.

OAT BRAN MUFFINS
These are really good and healthy.  The recipe came from Genevieve Beck.

Oat Bran Muffins

2 cans of crushed or tidbit pineapple (in its own juice) fruit and juice
1 cup raisins
½ cup applesauce
2 mashed bananas, ripe
¼ cup apple juice concentrate
2 eggs
1 T vanilla
Combine all the above ingredients; set aside
3 cups + 6 T. oat bran (I’ve also used oatmeal and obviously it’s different, but I still like it)
1 cup Splenda (I've only used splenda and I like it, but I imagine you could experiment with other sweeteners)
⅓ cup whole wheat flour
5 t baking powder
2 t salt
1 t baking soda
3 t cinnamon
Combine all dry ingredients together; then combine with wet; stir until well mixed.  Spray with Pam or use muffin papers.  Fill 24 muffin cups full (very little rising will take place).  Bake for 25-30 minutes at 350 degrees.  Makes 24 muffins.

ZUCCHINI, BANANA AND FLAXSEED MUFFINS
All of us really liked them. http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins

• Nonstick cooking spray
• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1/2 cup ground flaxseed
• 1 cup lightly packed light-brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
• 1/3 cup mashed ripe banana (from 1 large banana)
• 3/4 cup whole milk
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

CHICKEN FINGERS

DORITOS CHICKEN FINGERS
http://sharefoodpics.com/?p=4008
We all really liked this.  Easy to make.  I thought next time it would be a good idea to use 1/2 cup less flour and use 1/2 cup wheat germ or flax seed meal.  Leftovers would be so yummy in a tortilla with lettuce, tomato, cheese and ranch.  Or just make that the meal.  Would also be good topped on a salad.

4 boneless skinless chicken breasts, cut up (I used 10-12 chicken tenders)
1 large bag of Doritos - nacho flavor (or flavour of choice), crushed*
2 cups buttermilk
2 cups flour
4 eggs

Marinate sliced boneless chicken breasts in buttermilk for 2 hours. Dredge in flour. Dip in egg wash. Dredge in crushed Doritos. Line a baking sheet with tin foil and spray with Pam (optional).  Bake in a 400 for 15-20 minutes. 

*I crushed them in the bag and then put the chicken in the Doritos bag and shook it.

CHICKEN NUGGETS

This recipe comes from the Jessica Seinfeld cookbook - Deceptively Delicious. I didn't think Scott would eat them because they were so red, but he loved them and I had a hard time not eating too many. Jackson didn't eat very many, but Abagail liked them. Would make a great Valentine's meal. Or could do the spinach/broccoli for St. Patrick's Day or sweet potato for Halloween.

Mix in a bowl with fingers until well mixed:

The recipe says to put on paper or foil after mixing. Which I didn't understand why until I was done. It was messy keeping it in the bowl I had it in. Or could do a ziploc bag.

1 cup whole-wheat panko (Japanese) breadcrumbs

1/2 cup flaxseed meal

1T grated Parmesan

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

---

Mix in a shallow bowl:

1 large egg, lightly beaten

1 cup broccoli or spinach or sweet potato or beet puree

---

1# boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks (I did strips)

1/2 tsp salt (didn't do)

---

1 T oil

Sprinkle the chicken chunks with the salt (didn't do this part). Dip the chunks into the egg mixture (worked best if I didn't put on too much) and then toss them in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil (I didn't do the cooking spray - just oil). Place the nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3-4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over 4-5 minutes longer. Make sure and cut into a piece to make sure they are done. I thought it took longer to cook. Serve warm. I thought it went really well with honey mustard. Yum!

CHICKEN FINGERS
These are so good and healthy too! Everyone liked them. Extra bonus: can get everything from the bulk section.

1/2 c wheat germ
1/2 c wheat bran
1/4 c plain dried breadcrumbs
2 T ground flax seeds
2 T parmesan cheese
1/2 tsp onion powder
1/2 tsp garlic powder
salt and pepper
1 T oil
2 large eggs (or use 1 egg white and 1 whole egg)
1 1/2# chicken cut into tenders (I just bought frozen tenders)
BBQ sauce, ketchup, mustard or ranch for dipping.

Preheat oven to 450. Prepare cookie sheet by lining with tin foil. Put a wire rack on top of cookie sheet (next time I might try lining this somehow with tinfoil too).

Combine germ, bran, breadcrumbs, flax seed, parmesan, powders, salt and pepper. Add oil and combine.

Beat eggs in a shallow bowl. Dip chicken in eggs and then in crumbs - patting to adhere. Place on rack and bake for 12-14 minutes or until opaque throughout. Serve w/sauce.

CHICKEN FINGERS

We really liked these. I doubled the recipe. Next time I would add 1/2 cup flaxseed to the cornflake mixture. See posting about dipping sauces.

Combine in a shallow bowl:

1/4 cup flour

1/2 tsp. garlic powder

1/2 tsp. salt & pepper

Combine in a shallow bowl:

1 egg, beaten

1/4 cup milk

Combine in a bigger bowl:

1 1/2 cups cornflakes, crushed

3/4 cup (3 oz) Parmesan Cheese, grated (I didn't use fresh)

1# boneless, skinless chicken tenders (I cut breast into 1 1/2" wide strips)

Preheat oven to 400.

Dip in flour mixture, then egg mixture then cornflake mixture. Coat well. Place on a parchment-lined baking sheet and cook about 20 minutes, until crispy golden and no longer pink.

CELEBRATION CHICKEN
This came from the Martha Stewart FOOD magazine.  We all really liked it.

1/2 cup Newman's Italian Dressing
1 egg, lightly beaten
1 cup panko breadcrumbs
1/2 cup shredded parmesan cheese
1 tsp kosher salt
1/2 tsp pepper
1# chicken tenders
1T oil

Preheat oven to 375.  In a shallow glass dish, whisk together salad dressing and egg.  In another dish, combine panko, parmesan, salt and pepper.

Dip chicken tenders in salad dressing mixture, and then coat in panko mixture.  Place on baking sheet and drizzle with olive oil.  Bake for 15-18 minutes, until chicken is cooked through.

Ultimate Chicken Fingers (Gluten Free)
adapted from Bisquick

We had these Christmas Eve 2016.

http://mommyimhungry.blogspot.com/2010/10/ultimate-chicken-fingers-gluten-free.html

3/4 cup Bisquick® Gluten Free mix 
1/2 cup grated Parmesan cheese 
1 teaspoon paprika 
1/2 teaspoon salt 
1/2 tsp garlic powder
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips (or 8 tenders)
2 eggs, slightly beaten 
Cooking spray

1. Heat oven to 450°F. Line cookie sheet with foil or parchment paper; spray with cooking spray.
2. Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat with other pieces, dipping in eggs and Bisquick mixture two times each. Place chicken on cookie sheet. Spray chicken with cooking spray.

3. Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.