Peanut Butter and Banana Streusel Muffins

Thursday, July 29, 2010

Peanut butter and banana is one of my favorite flavor combinations, so when I saw this recipe I knew that we needed to try these soon. My daughter whipped up a batch of these with all whole wheat flour and they were gobbled up in no time. The flavor was good, the texture was just right--not too moist and not too dry--and they're healthy too! Can't beat that!

Click here for printable recipe.

The ingredients:

3 Tbs. flour ( I used whole wheat)
3 Tbs. brown sugar
1 Tbs. butter, melted
1 tsp. honey

2 cups flour (I used whole wheat)
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup pureed ripe banana (about 1 medium banana)
1/2 cup oil (or applesauce)
1/3 cup creamy peanut butter
1/2 cup brown sugar
1 egg
3/4 cup milk
1 tsp. vanilla extract

Directions: Preheat the oven to 400 degrees. To make the streusel: Stir together the flour, sugar, butter, and honey with a spoon until the mixture forms wet crumbs.

To make the muffins: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until combined. In a large bowl, whisk together the banana puree, oil, peanut butter, sugar and egg until blended. Whisk the milk and vanilla into the banana mixture just until combined.

Stir the flour mixture into the banana mixture with a spoon, just until blended. Do not overmix. Spoon the batter into greased muffin cups, dividing evenly. Crumble the streusel mixture on top of each muffin, dividing evenly.

Bake for 15-17 minutes, or until muffins are golden brown and test that they are done. Serve warm with fresh fruit and eggs. Makes 12 muffins. Enjoy!


Chicken Tortilla Soup

Tuesday, July 27, 2010

This is a family favorite that we eat often! Feel free to increase the spices to your taste. The ingredient amounts are just a guideline and can be increased, decreased, or added to depending on the tastes of your family. If you're frying up the tortillas, it is a great time to fry sopapillas for dessert. Remind me to post my mom's secret recipe with photos next time I make them! In the meantime, enjoy the soup!

Click here for printable recipe.

Using a large pot, saute the following:

2 tsp olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced

When soft, add the following ingredients:

3 chopped green chilies (or four (4-oz. each) cans)
5 breasts chicken, shredded or chopped
2 cups frozen corn
1 can black beans
3 tsp cumin
1 tsp chili powder
4 (14 oz.) cans chicken broth
2 (14 oz.) cans diced tomatoes
2 (8oz.) cans tomato sauce
1/2 cup dry white wine (or water)

(If you are using full chicken breasts on the bone, put them in with other ingredients and after 15 minutes remove them. Use two forks to pull chicken apart. Return shredded chicken to pot and simmer additional 45 minutes). Serve topped with shredded cheese and tortilla chips or fried tortilla strips.

To make FRIED TORTILLA CHIPS, cut about 10 corn tortillas in thin strips and fry in heated vegetable oil until browned. Drain, dry and cool on paper towel and use them as a topping on your soup!



Apricot Chicken: Super Easy & Super Yummy

Thursday, July 22, 2010

This meal is super easy to make as directed in the recipe, but it's an even bigger cinch when you throw it in the crock pot a couple of hours before dinner. It takes care of itself, which makes it a great meal for a busy day or to have waiting for you when you get home from church!

Click here for printable recipe. 

Apricot Chicken
posted by Trisha

The ingredients:
8 boneless skinless chicken breasts
8 oz bottle Russian Dressing
1 packet dry onion soup mix
1 cup apricot preserves

Mix together and pour over chicken breasts in a baking dish.

Bake uncovered for 1 hour on 350° .

NOTE: I prefer to cut my chicken into strips, but they can be whole breasts as well. serve it on rice or noodles and garnish with a green vegetable and bread! (The above green veggie is asparagus drizzled in olive oil, minced garlic, and salt that we baked on a cookie sheet at 400 degrees for about 20 min. My kids will eat it like candy).


Sloppy Joe Pizza

Sunday, July 18, 2010

After a week at the beach and a week with visitors, I am a little lost on my cooking/posting. This is one of the few recipes I've tried in the last month that is worth posting. It was super fast and easy and it was gobbled up by the kids (and adults). Now if I could just find a few more of these keeper recipes ....

Click here for printable recipe.

The ingredients:
1 lb. ground beef (or ground turkey)
1 medium onion, diced
1 can (16-oz) whole kernel corn, drained
1+ cup favorite BBQ sauce (add until you get to your sauciness level--I used about 1-1/4 cups)
1/2 cup sliced green onions
1 (12-inch) prebaked pizza crust
1-1/2 cups shredded colby-jack cheese

Directions: Preheat oven to 425 degrees. In large skillet, brown meat and onion over medium heat 8-10 minutes or until no longer pink. Stir in corn, BBQ sauce, green onions, and heat through.

Spoon beef mixture over prebaked crust on baking sheet. Sprinkle cheese on top.

Bake 12-15 minutes or until cheese is melted.

Makes 6-8 servings. Enjoy!


Southwestern Sandwiches

Tuesday, July 6, 2010

I used to think that as soon as the craziness of the school year ended, that I'd have all this time to cook and blog again. Well, reality has shown itself in an entirely different light and besides barely being able to scrounge together a respectable meal every night, the few new recipes I've tried have mostly turned out to be duds not worthy of posting here. This one, however, is the exception. It came together quickly and was enjoyed by the whole family. The younger kids enjoyed it without the avocados and tomatoes, but I thought they rounded off the sandwiches perfectly. Hope your summer is going well!

Click here for printable recipe.

The ingredients:
1 can (4.25-oz) chopped olives
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/2 cup mayonnaise
1/3 cup sour cream
1/3 cup chopped green onions
8 slices Italian bread (or whatever kind you prefer)
1 lb. thinly sliced ham or turkey
2 medium tomatoes
2 ripe avocados, pitted, peeled, and sliced
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese

Directions: In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 tablespoons.

Add the mayo, sour cream, and onions to the remaining olive mixture.

Place bread on ungreased baking sheet;

spread 1 tablespoon mayonnaise mixture on each slice.

Top with meat,

then tomatoes.

Spread with another tablespoon of mayonnaise mix.

Top with avocados

and cheeses.

Sprinkle with reserved olive mixture.

Bake at 350 degrees for 15 minutes or until heated through.
Makes 8 servings. Enjoy!


Menu 7/5-7/11

Sunday, July 4, 2010


Monday--BBQ Chicken Salad with Cilantro Ranch Dressing

Tuesday--Thai Chicken Peanut Noodles

BBQ Chicken and Cheddar Sandwiches (delicious!)

Thursday--Chicken Mango Rice Salad (a healthy family favorite)

Taco Salad (easy family favorite)

Cheesy Cornbread

Avocado Smash

Saturday--Penne Pasta with Gorgonzola and Chicken

Sunday--Fresh Fettuccine with Roasted Chicken and Spinach

Go check Organizing Junkie for lots more Menu Plans!


About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

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