Black Bean Spinach Enchiladas
SAUCE
1 can chicken broth, divided
1/4 cup flour
Mix 1/2 cup of chicken broth with the flour until all the lumps are gone (like you would when making gravy). Set aside.
1 can beef broth
1/4 cup tomato paste
2 tsp. cumin
1/4 tsp. garlic granules
1/4 tsp. onion powder
1/4 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
In a skillet, mix the remainder of the chicken broth with the beef broth, tomato paste, cumin, garlic granules, onion powder, chili powder, salt and pepper.
Bring to a boil.
Add the broth/flour mixture, stirring constantly until smooth.
Whisk and simmer until smooth and slightly thicker. Set aside in a bowl.
Preheat oven to 375 degrees.
ENCHILADAS
1 T. olive oil
6 oz. fresh baby spinach
Note: I would chop the spinach slightly so it distributes throughout the enchiladas more. You can either do this before sauteing or after. This is not shown in the pictures.
In the same skillet, heat the olive oil and quick saute the spinach over medium heat for 1 -2 minutes until slightly wilted.
1 – 15 oz. can black beans, rinsed and drained
1 – 11 oz. can corn, drained (canned or frozen) (I like using the white shoepeg corn)
3 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp. cumin (yes – this is an additional 2 tsp. of cumin)
3 cup shredded 3 cheese blend, divided
In a large bowl, combine the black beans, corn, green onions, cilantro, cumin and 2 cups of the cheese.
NOTE: I drained the corn and then laid it out on a paper towel and blotted the rest of the liquid off of it to keep the enchiladas from getting soggy.
Lightly spray a 9 x 13 baking dish and pour a small amount of the sauce to coat the bottom.
As you can see from this picture above, I was making the full recipe but dividing it in half – one to eat now, one to freeze for later.
8 tortillas, whole wheat or flour
Lay 8 tortillas out on the counter and divide filling evenly. Roll up tightly and place seam side down in the baking dish.
FREEZE AHEAD: Assemble enchiladas – Do not add cheese or sauce on top. Cover with Seran wrap or Press and Seal. Place cheese and sauce in separate freezer bags. Put on top of covered enchiladas – cover entire pan with foil.
Pour remaining sauce over the enchiladas, coating evenly.
Sprinkle 1 cup cheese on top.
Bake about 20 – 25 minutes until hot and bubbly.
FREEZE AHEAD: On serving day: Thaw sauce – pour over frozen enchiladas. Sprinkle cheese on top.
Bake at 400 degrees covered for 30 minutes and then uncovered for 15 minutes.
FULL RECIPE WITHOUT PICTURES —
BLACK BEAN SPINACH ENCHILADAS
SAUCE
1 can chicken broth, divided
1/4 cup flour
Mix 1/2 cup of broth with the flour until all the lumps are gone (like you would when making gravy).
1 can beef broth
1/4 cup tomato paste
2 tsp. cumin
1/4 tsp. garlic
1/4 tsp. onion powder
1/4 tsp. chili powder
salt
pepper
In a skillet, mix the remainder of the broth with the tomato paste, cumin, garlic powder, onion powder and chili powder.
Optional – Season with salt and pepper.
Bring to a boil.
Add the broth/flour mixture, stirring constantly until smooth. Set aside.
Preheat oven to 375 degrees.
ENCHILADAS
2 T. olive oil
6 oz. fresh baby spinach
In the same skillet, heat the olive oil and quick saute the spinach over medium heat for 1 -2 minutes until slightly wilted.
1 – 15 oz. can black beans, rinsed and drained
1 1/2 cups corn, drained (canned or frozen)
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp. cumin
3 cup shredded 3 cheese blend, divided
In a large bowl, combine the black beans, corn, green onions, cilantro, cumin and 2 cups of the cheese.
Lightly spray a 9 x 13 baking dish and pour a small amount of the sauce to coat the bottom.
8 tortillas, whole wheat or flour
Generously fill tortillas with mixture, roll up tightly with ends tucked in. Place seam side down in dish.
FREEZE AHEAD: Assemble enchiladas – Do not add cheese or sauce on top. Cover with Seran wrap or Press and Seal. Place cheese and sauce in separate freezer bags. Put on top of covered enchiladas – cover entire pan with foil.
Pour remaining sauce over the enchiladas, coating evenly.
Sprinkle 1 cup cheese on top.
Bake about 20 – 25 minutes until hot and bubbly.
Garnish with cilantro and/or green onions. Serve with salsa.
FREEZE AHEAD: On serving day: Thaw sauce – pour over frozen enchiladas. Sprinkle cheese on top.
Bake at 400 degrees covered for 30 minutes and then uncovered for 15 minutes.
Chicken Piccata
Whenever I think about this Chicken Piccata dish, it makes my mouth water. I absolutely LOVE it!! It is one of our favorites!!!
This is one of those recipes that it really pays off to prepare everything ahead of time BEFORE you start cooking. Read through the recipe and have each of the items prepared and ready to add to the recipe. When making the sauce, each item is added one after the other and it just makes it easier to have everything ready and waiting.
2 chicken breasts
Slice each chicken breast in half to make two fillets with each breast.
salt
pepper
garlic granules
Season each chicken piece with the seasonings.
1 T. canola oil
Add the oil to a frying pan and heat over medium heat until the oil shimmers and is hot, but not smoking.
Place chicken in the pan and fry undisturbed until you start seeing the edges start turning a tan color (about 2 minutes).
Flip the chicken over then brown the other side.
Transfer the cooked chicken to a plate and cover with foil to keep warm.
2 scallions – white part only, minced
Add minced scallions – fry until soft and fragrant.
1 cup chicken broth
Add the chicken broth. Let this boil down until there is about 1/4 cup left.
Zest one lemon. Set aside.
2 T. lemon juice
1 tsp. honey
Add the lemon juice and honey.
2 T. butter or Brummel and Brown butter
Stir in the butter.
2 T. parsley, minced
2 T. capers
1 tsp. lemon zest
Turn off the heat, then add the parsley, capers and lemon zest.
Place chicken on each plate and divide the sauce evenly.
ENJOY!
Recipe Source: No Recipes (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
CHICKEN PICCATA
2 chicken breasts
salt
pepper
garlic granules
2 T. canola oil
2 scallions – white part only, minced
2 T. lemon juice
1 cup chicken broth
1 tsp. honey
2 T. Brummel and Brown butter
2 T. parsley, minced
2 T. capers
1 tsp. lemon zest
Slice each chicken breast in half to make two fillets with each breast.
Season each piece of chicken.
Add the oil to a frying pan and heat over medium heat until the oil shimmers and is hot, but not smoking.
Place chicken in the pan and fry undisturbed until you start seeing the edges start turning a tan color (about 2 minutes).
Flip the chicken over then brown the other side.
Transfer the cooked chicken to a plate and keep warm.
SAUCE:
Add the minced scallions to the fry pan. Fry until soft and fragrant.
Add the chicken broth. Let this boil down until there is about !/4 cup left
Add the lemon juice and honey.
Stir in the butter.
Turn off the heat, then add the parsley, capers and lemon zest.
Place chicken on each plate and divide the sauce evenly.
ENJOY!
Recipe Source: No Recipes (found on Pinterest)
Cheesy Scalloped Potatoes
Karen and Eric brought these potatoes to our family Christmas party and we loved them! Tender potato slices smothered in a creamy garlic cheese sauce, baked until brown and bubbly. Eric’s only complaint – he wishes we had given him his meat slicer before he made these potatoes. He said that it sure would have made slicing all those potatoes so much easier!
(Pictures shown are half the recipe.)
Preheat oven to 375 degrees.
4 large Yukon gold potatoes (any kind will do), skins on, thinly sliced
After potatoes are sliced, place them in a bowl of cold water to keep them from turning brown while you are making the sauce.
SAUCE:
1/4 cup butter
1 1/2 cups onion, diced
Add the diced onion and cook until soft.
2 T. flour
Stir the flour thoroughly into the onions.
2 cups whole milk
2 cloves garlic, diced very small or use a garlic press.
Add the milk and garlic.
seasoned salt
garlic granules
pepper
Season as needed.
Stir sauce over medium/high heat until it begins to bubble and thicken.
2 1/4 cups shredded cheese (I used a blend of cheddar and monterey jack), divided
Remove from heat and stir in 2 cups of the grated cheese. Set aside.
Spray a 9 x 13 casserole pan with cooking spray.
1/3 cup chives, snipped
Start with a layer of potato slices on the bottom of the dish, followed by a sprinkling of snipped chives and then another layer of potatoes more chives until all the potatoes are used up.
Pour the sauce and then shake the pan slightly so that all the sauce settles into all the nooks and crannies.
Sprinkle the top with the remaining 1/4 cup of cheese and another sprinkling of chives.
Place the casserole dish on a baking sheet in case it bubbles over.
Bake for 60 minutes until brown and bubbly.
RECIPE SOURCE: Revised from Karen A. who got it from Family Feedbag (Pinterest)
FULL RECIPE WITHOUT PICTURES —
CHEESY SCALLOPED POTATOES
1/4 cup butter
1 1/2 cups onion, diced
2 T. flour
2 cups whole milk
2 cloves garlic, diced very small or use a garlic press
2 1/4 cups shredded cheese (I used a blend of cheddar and monterey jack), divided
1/3 cup chives, snipped
seasoned salt
garlic granules
4 large yukon gold potatoes (any kind will do), skins on, thinly sliced
Start with a layer of potato slices on the bottom of the dish, followed by a sprinkling of snipped chives and then another layer of potatoes more chives until all the potatoes are used up.
Pour the sauce and then shake the pan slightly so that all the sauce settles into all the nooks and crannies. Sprinkle the top the remaining 1/4 cup of cheese and another sprinkling of chives.
Place the casserole dish on a baking sheet in case it bubbles over.
Bake for 60 minutes until brown and bubbly.
RECIPE SOURCE: Revised from Karen A. who got it from Family Feedbag (Pinterest)
Frozen Strawberry Crunch
This is a “lick the bowl” dessert!!! I call it “Heaven in a pan!!!” It is so cool and refreshing and absolutely delicious!! I am in love with it!!!!
NOTE: Pictures show me using a stand mixer. I found that this is not a good idea and switched to a regular bowl and hand mixer. There are not enough ingredients to fill the bowl enough and the ingredients don’t get whipped up like they should.
1 box Nature Valley Oats and Honey Granola Bars (Make sure you save the box tops for your local school!)
Process Nature Valley Granola Bars in a food processor until you achieve a course crumb. If you don’t have a food processor, put Granola bars in a zip lock bag and pound them into crumbs.
1/3 cup brown sugar
1/2 cup flour
6 T. butter, melted
In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together.
Line an 8 x 8 glass pan with parchment paper. Add crumb mixture.
Bake at 350 degrees for 20 minutes.
Let cool. Divide in half and set aside.
NOTE: If you don’t have parchment paper, just add crumbs to the pan and bake. Spread crumbs on a cookie sheet to cool.
2 egg whites
1/2 cup sugar
In a large bowl, combine egg whites and sugar and mix on high.
(Don’t you just love my totally awesome egg separator!! A friend gave it to me for Christmas one year. I love it!!)
1 cup whipping cream
Add the whipping cream and continue mixing for another 5 minutes.
1 lemon
Squeeze the lemon into a small bowl so you can pick the seeds out. Add to the mixture.
4 oz. cream cheese, softened
Add softened cream cheese. Mix on low speed until incorporated.
1 1/2 cups fresh strawberries, chopped
Fold the strawberries into the cream mixture.
Butter the 8 x 8 glass pan and press half the crumb mixture on the bottom.
Top with strawberry cream mixture.
Add the remaining crumbs on top.
Cover and freeze for at least 3 hours. You can make and freeze this ahead. Just make sure you take it out of the freezer at least 1-2 hours before servings so it has a chance to thaw a bit.
RECIPE SOURCE: Revised from Sugar and Charm (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
FROZEN STRAWBERRY CRUNCH
1 box Nature Valley Oats and Honey Granola Bars
1/3 cup brown sugar
1/2 cup flour
6 T. butter, melted
2 egg whites
1/2 cup sugar
1 cup whipping cream
1 lemon
4 oz. cream cheese, softened
1 1/2 cups fresh strawberries, chopped
NOTE: Do not use a stand mixer to prepare this recipe. There are not enough ingredients to fill the bowl enough and the ingredients don’t get whipped up like they should.
Process Nature Valley Granola Bars in a food processor until you achieve a course crumb. If you don’t have a food processor, put Granola bars in a zip lock bag and pound them into crumbs.
In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together.
Line an 8 x 8 glass pan with parchment paper. Add crumb mixture.
Bake at 350 degrees for 20 minutes.
Let cool. Divide in half and set aside.
NOTE: If you don’t have parchment paper, just add crumbs to the pan and bake. Spread crumbs on a cookie sheet to cool.
In a large bowl, combine egg whites and sugar and mix on high.
Add the whipping cream and continue mixing for another 5 minutes.
Squeeze the lemon into a small bowl so you can pick the seeds out. Add to the mixture.
Add softened cream cheese. Mix on low speed until incorporated.
Fold the strawberries into the cream mixture.
Butter the 8 x 8 glass pan and press half the crumb mixture on the bottom.
Top with strawberry cream mixture.
Add the remaining crumbs on top.
Cover and freeze for at least 3 hours. You can make and freeze this ahead. Just make sure you take it out of the freezer at least 1- 2 hours before servings so it has a chance to thaw a bit.
RECIPE SOURCE: Revised from Sugar and Charm (found on Pinterest)
French Dip Sandwiches
My good friend , Kae Curtis, shared this idea with me. It is a great crowd pleaser and so easy to throw together. The garlic from the bread adds that little bit of extra favor to make this a delicious sandwich.
Everyone will love these great french dip sandwiches!
These sandwiches only take 4 ingredients –
1 loaf of garlic bread
roast beef (I used 1 pound for 1 loaf of bread. It is best to buy rare roast beef because it will cook when you heat up the loaf.)
cheese – any type you like
au jus mix
onions (optional)
mushrooms (optional)
Place garlic bread on a long piece of aluminum foil. Lay roast beef inside garlic bread. Top with cheese.
Wrap uncut loaf with another piece of aluminum foil.
Place in 350 degree oven and heat for approximately 30 minutes or until roast beef is hot and the cheese has melted.
I forgot to take a picture – but we also grilled some onions and mushrooms to add to the sandwich once it came out of the oven. This was an added bonus that we will definitely do again.
Serve with au jus for dipping.
Bran Muffins
These muffins will make a delicious addition to your breakfast each morning. The batter can be stored in the refrigerator up to 6 weeks so you can make them fresh each day. If you make the entire recipe – they freeze very well too.
The recipe calls for 100% Bran Flakes and Raisin Bran. We do not like raisins in our muffins so I chose to just use all 100% bran. If you like raisins, you will love using Raisin Bran.
2 cups 100% All Bran Flakes
1 cup 50% bran cereal (such as Raisin Bran). If you don’t like raisins, just use all Bran Flakes.
1/2 cup shortening
1 cup boiling water
A note about using shortening, butter, honey or any other ingredient that sticks to the measuring cup:
Run hot water over the measuring cup before measuring ingredient and it will slide right out.
Measure cereal into a large bowl. Add shortening. Pour boiling water over this.
1 1/4 cups sugar
2 cups buttermilk *
2 eggs, beaten
Add sugar, buttermilk and eggs.
2 1/2 cups flour
2 1/2 tsp. baking soda
2 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
Add all dry ingredients. Blend well.
At this point the batter can be stored in the refrigerator in an air-tight container for up to six weeks.
To bake: Use cupcake papers or spray muffin tins with cooking spray. Fill cup 1/2 full. If you use cupcake papers – just know that if you try to eat these before they are completely cool, the muffin will stick to the paper and you will be very sad because you will lose half your muffin! Once they are cool, this does not happen – so be patient.
Bake at 425 degrees for 16 – 17 minutes or until done. Check with a toothpick.
Makes 30 muffins
* If you do not have buttermilk on hand – Mix 2 T. of white vinegar or lemon juice plus enough milk to measure 2 cups. Stir, then let stand for 1-2 minutes.
Food Storage: All listed ingredients can be stored in your pantry, other than the buttermilk and eggs. Use powdered milk, with the vinegar or lemon juice to make the buttermilk and use powdered eggs in place of real eggs.
FULL RECIPE WITHOUT PICTURES —
REFRIGERATOR BRAN MUFFINS
2 cups 100% all bran cereal
1 cup 50% bran cereal (such as raisin bran). If you don’t like raisins, just use bran flakes.
1/2 cup shortening
1 cup boiling water
1 1/4 cups sugar
2 cups buttermilk
2 eggs, beaten
2 1/2 cups flour
2 1/2 tsp. baking soda
2 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
Measure cereal into a large bowl. Add shortening. Pour hot water over this.
Add sugar, buttermilk and eggs.
Add flour, soda, salt, cinnamon and nutmeg. Blend well.
At this point the batter can be stored in the refrigerator in an air-tight container for up to six weeks.
To bake: spray muffin tins with cooking spray or use cupcake papers. Fill cup 1/2 full. If you use cupcake papers – just know that if you try to eat these before they are completely cool, the muffin will stick to the paper and you will be very sad because you will lose half your muffin! Once they are cool, this does not happen so be patient.
Bake at 425 degrees for 17 minutes or until done. Check with a toothpick.
Makes 30 muffins
* If you do not have buttermilk on hand – Mix 2 T. of white vinegar or lemon juice plus enough milk to measure 2 cups. Stir, then let stand for 1-2 minutes.
Food Storage: All listed ingredients can be stored in your pantry, other than the buttermilk and eggs. Use powdered milk, with the vinegar or lemon juice to make the buttermilk and use powdered eggs in place of real eggs.
Crunchy Pepper Jack Chicken
With it’s crispy outside coating and creamy, yet spicy filling, this chicken is delicious. Serve with sliced avocado or guacamole.
(Pictures show the recipe cut in half)
Preheat oven to 375 degrees.
1/4 cup Brummel and Brown butter (not shown in the picture)
Place 1/4 cup butter in a 9 x 13 baking dish in the microwave and heat until butter is melted. Set aside.
10 oz. Pepper Jack cheese (block)
6 boneless, skinless chicken breasts
Cut Pepper Jack cheese into 6 equal pieces (measuring about 3/8″ x 4″)
Cut a horizontal slit into the side of each chicken breast – don’t cut all the way through.
Place one piece of cheese in the pocket of each chicken breast.
To secure the cheese in the pocket, use 2-3 wooden toothpicks.
4 eggs, beaten
1/4 cup salsa (not chunky) or taco sauce (mild or medium) If you don’t have non-chunky salsa on hand, just blend your chunky salsa until smooth.
1/4 tsp. salt
In a shallow pan or plate, mix together the eggs, salsa and salt.
2 cups panko breadcrumbs *
2 tsp. chili powder
2 tsp. ground cumin
1 1/2 tsp. garlic salt
1/2 tsp. dried oregano or italian seasoning
* Japanese panko crumbs can be found in the ethnic section at the grocery store. Panko crumbs are much lighter than regular breadcrumbs and make a crunchier coating when baked.
In a separate shallow pan, combine the panko breadcrumbs, chili powder, garlic salt, and oregano or italian seasoning.
Dip each chicken breast in the egg mixture to coat, then dip in the panko crumb mixture.
Place chicken in melted butter, turning to coat with butter.
Bake uncovered about 35 – 40 minutes.
Serve with sliced avocado or guacamole, salsa, sour cream. Note: We just preferred the guacamole.
FREEZE AHEAD
Omit the first step of preparing the melted butter in the pan until serving day.
Prepare chicken and then place breaded chicken breasts in a shallow baking pan.
Freeze for 1 hour.
Carefully wrap each chicken breast individually in plastic wrap and place together in freezer bag.
FULL RECIPE WITHOUT PICTURES —
CRUNCHY PEPPER JACK CHICKEN
1/4 cup Brummel and Brown butter
6 boneless, skinless chicken breasts
10 oz. Pepper Jack cheese (block)
4 eggs, beaten
1/4 cup salsa (not chunky) or taco sauce (mild or medium) If you don’t have non-chunky salsa on hand, just blend your chunky salsa until smooth.
1/4 tsp. salt
2 cups panko breadcrumbs *
2 tsp. chili powder
2 tsp. ground cumin
1 1/2 tsp. garlic salt
1/2 tsp. dried oregano or italian seasoning
* Japanese panko crumbs can be found in the ethnic section at the grocery store. Panko crumbs are much lighter than regular breadcrumbs and make a crunchier coating when baked.
Preheat oven to 375 degrees.
Place 1/4 cup butter in a 9 x 13 baking dish in the microwave and heat until butter is melted. Set aside.
Cut Pepper Jack cheese into 6 equal pieces (measuring about 3/8″ x 4″).
Cut a horizontal slit into the side of each chicken breast – don’t cut all the way through.
Place one piece of cheese in the pocket of each chicken breast.
To secure the cheese in the pocket, use 2-3 wooden toothpicks.
In a shallow pan or plate, mix together the eggs, salsa and salt.
In a separate shallow pan, combine the panko breadcrumbs, chili powder, garlic salt, and oregano or italian seasoning.
Dip each chicken breast in the egg mixture to coat, then dip in the panko crumb mixture.
Place chicken in melted butter, turning to coat with butter.
Bake uncovered about 35 – 40 minutes.
Serve with sliced avocado or guacamole, salsa, sour cream. Note: We just preferred the guacamole.
FREEZE AHEAD
Omit the first step of preparing the melted butter in the pan until serving day.
Prepare chicken and then place breaded chicken breasts in a shallow baking pan.
Freeze for 1 hour.
Carefully wrap each chicken breast individually in plastic wrap and place together in freezer bag.
Corinne’s Lemon Chicken
Meet my daughter-in-law, Corinne. She is a fantastic cook and everything she makes is absolutely delicious! This chicken dish is so delightful. It has such a fresh lemony flavor. The red from the potatoes and the green from the beans makes it a beautifully colorful dish too.
Thanks Corinne for sharing such a great meal with us. Cute apron too!!!
Preheat oven to 450°F.
6 tablespoons olive oil, divided (1 T. and 5 T.)
Coat a 9 x 13 baking dish with 1 tablespoon of the olive oil.
2 lemons, 1 thinly sliced, 1 juiced
Arrange the lemon slices in a single layer in the bottom of the dish.
4 cloves garlic, minced
1 tsp. salt
1/2 tsp. black pepper
In a large bowl, combine the remaining oil (5 T.), lemon juice, salt, pepper and garlic.
3/4 pound trimmed green beans
Add the green beans to this mixture and toss to coat.
Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices down the center of the pan.
8 small red potatoes, quartered
Add the potatoes to the same olive-oil mixture and toss to coat.
Using a slotted spoon or tongs, arrange the potatoes along the sides of the pan.
4 skinless boneless chicken breasts
Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly.
Place the chicken on top of the green beans down the center of the pan.
Pour any of the remaining olive-oil mixture over the chicken.
Cover pan with foil.
Bake for 50 minutes.
Remove the chicken from the dish and cover with foil to keep warm.
Place the beans and potatoes back in oven, uncovered, for 10 minutes more or until the potatoes are tender.
FULL RECIPE WITHOUT PICTURES —
CORINNE’S LEMON CHICKEN
6 tablespoons olive oil, divided
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 tsp. salt
1/2 tsp. black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 skinless boneless chicken breasts
Preheat oven to 450°F.
Coat a 9 x 13 baking dish with 1 tablespoon of the olive oil.
Arrange the lemon slices in a single layer in the bottom of the dish.
In a large bowl, combine the remaining oil (5 T.), lemon juice, garlic, salt, and pepper.
Add the green beans and toss to coat.
Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices down the center of the pan.
Add the potatoes to the same olive-oil mixture and toss to coat.
Using a slotted spoon or tongs, arrange the potatoes along the sides of the pan.
Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly.
Place the chicken on top of the green beans down the center of the pan.
Pour any of the remaining olive-oil mixture over the chicken.
Cover pan with foil.
Bake for 50 minutes.
Remove the chicken from the dish and cover with foil to keep warm.
Place the beans and potatoes back in oven, uncovered, for 10 minutes more or until the potatoes are tender.
Banana Pancakes
I saw this recipe on Pinterest but it just sounded way too healthy to me for pancakes! While visiting Corinne and Craig, Corinne made these for us and they are SO GOOD!!! They are super filling too. I had two big pancakes and was totally stuffed. They also taste excellent with peanut butter smeared on top! Don’t judge them for their healthy content. They are excellent!!!!
1 1/4 cups old fashioned oats
1/2 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups milk
2 ripe bananas
Blend all the ingredients in a blender, except the bananas. Now add the bananas and continue to blend in blender until the bananas are smooth.
Lightly spray griddle with cooking spray.
Pour batter onto the hot griddle. Once the pancakes bubble on one side, flip to the other side.
This makes a dozen, medium-sized pancakes, serving 4 people.
Quiche Corinne aka Egg Thingies
While visiting Corinne and Craig, Corinne made these wonderful Egg Quiches for breakfast. She calls them Egg Thingies! They are yummy, they are healthy and you can use any vegetables that you have on hand. Thanks Corinne – breakfast was delicious!
1 red pepper
1 onion
head of broccoli
2 carrots
garlic granules
seasoned salt
15 – 17 eggs, approx. – beaten
Chop vegetables very fine. Add vegetables to eggs.
Spray muffin tins. Fill approximately 2/3 full.
Bake at 375 degrees for 20 minutes.
Top with salsa.
