1 1/2 cups whole wheat flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
2 medium mashed ripe bananas
1/2 cup whole milk plain yogurt
1/4 cup unsalted butter, melted and cooled
2 eggs
1 tsp vanilla
Preheat oven to 375 and grease a muffin tin. Stir together dry ingredients and wet ingredients in two separate bowls, then combine. Fill the muffin tin. Bake for 10-12 minutes (mini muffins) or 14-16 minutes (regular muffins).
3/4 pound small pasta (mini shells, elbows, ditalini)
2 tbs butter
2 tbs flour
1 1/2 cups milk
1/4 tsp paprika
2 oz. cream cheese
1 1/2 cups shredded cheese
optional: 1/2 cup peas, steamed broccoli, steamed cauliflower, shredded chicken, grated carrot
Preheat oven to 375 and grease a standard muffin tin. Cook the pasta according to package directions. In a medium pan, melt the butter and whisk in the flour and paprika for one minute. Whisk in the milk, and simmer for two minutes until thickened. Add cream cheese. Remove from heat and add shredded cheese and mix ins. Stir in pasta.
Fill each muffin cup and press down firmly. Bake for 25 minutes.
1 pound ground turkey
1/2 cup breadcrumbs
1/2 cup grated sweet potato
1/2 cup shredded cheese of choice
1 egg
black pepper, garlic powder, sage, rosemary, parsley to taste
Preheat oven to 400 and line a baking sheet with parchment paper. Combine all ingredients and form into 1-inch meatballs. Bake for 18-20 minutes.
2-3 pound chuck/rump roast
3 cups beef broth
1/4 cup worcestershire sauce
1/4 cup sliced banana peppers + 1/4 cup liquid
2 tbs olive oil
2 yellow onions, thinly sliced
3 cloves garlic, minced
2 bay leaves
salt and pepper
4 sandwich rolls
8 slices of provolone or swiss cheese
In a cast iron skillet or Dutch oven, heat the oil on medium high. Salt and pepper the roast on all sides, and sear, Transfer into Crockpot.
In the same pot, reduce heat to medium and add the onions. Cook for 5 minutes and then add the garlic. Deglaze with the worcestershire sauce. Transfer everything into the Crockpot.
Add the banana peppers and juice, bay leaves, and beef broth. Cook on high for 3-4 hours or on low for 5-6 hours. When cooked through, shred the meat.
Remove the bay leaves. Run some of the liquid through a fine mesh strainer to make the au jus. Fill each sandwich roll with meat, onions, and cheese, and put in the oven on 375 for a few minutes until the cheese melts.
2 cups flour
3 tsp baking powder
1/2 cup milk
1/4 cup butter, melted
1 zucchini, grated and squeezed out
1 cup grated cheddar cheese
Preheat oven to 350 and line or grease a baking tray. Combine all ingredients.
Flour a work surface, and roll out the dough to about 1/2” thick. Cut out desired shapes. Bake 15-20 minutes or until golden brown.