Since I have exactly 3 ripe bananas sitting on the counter at home...
1-1/2 cups all purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
3 medium ripe bananas, mashed
3/4 cup peanut butter chips
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, butter and bananas. Sit into dry ingredients just until moistened.
Fill paper-lined muffin cups three-fourths full. Bake at 375 for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm!
If you know me, you know how much I LOVE shrimp. My parents used to own a restaurant called The Shrimp House, for cryin' out loud! Here is another simple and delicious shrimp dish.
1/2 cup ketchup
2 tbsp sugar
2 tbsp cider vinegar
2 tbsp reduced-sodium soy sauce
1 tsp sesame oil
1/4 tsp crushed red pepper flakes
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 tbsp minced fresh gingerroot
1 tbsp canola oil
3 garlic cloves, minced
2 green onions, sliced
1 tsp sesame seeds, toasted
Hot cooked rice
In a small bowl, combine the first six ingredients; set aside. In a large nonstick skillet or wok, stir-fry shrimp and ginger in oil until shrimp turn pink. Add garlic; cook 1 minute longer.
Add the ketchup mixture; cook and stir for 2-3 minutes or until heated through. Sprinkle with onions and sesame seeds. Serve with rice.
Ground turkey can be bland but not after you spice it up THIS way...
5 oz sharp cheddar cheese, diced
1 small sweet onion, diced
4 tsp chili powder
1 jalapeno pepper, seeded and finely chopped
2 tsp ground cumin
2 garlic cloves, minced
3/4 tsp salt
1/2 tsp pepper
1-1/4 pounds ground turkey
3 tbsp olive oil
1/4 cup sour cream
4-1/2 tsp prepared ranch salad dressing
4 hamburger buns, split
In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into four patties; brush with oil.
In a large skillet, cook patties for 5-6 minutes on each side or until a meat thermometer reads 165 and juices run clear. Meanwhile, in a small bowl, combine sour cream and salad dressing. Serve burgers on buns with sauce.
Quick weeknight dish? You bet! It comes together fast, fast, fast.
1 pound lean ground beef
1 medium onion, chopped
6 small yellow summer squash, chopped
6 medium tomatoes, quartered
1-1/2 cups whole kernel corn
1 tsp each dried oregano, salt and pepper
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the squash, tomatoes, corn, oregano, salt and pepper. Cook and stir for 5-10 minutes or until vegetables are tender. (Serve over hot cooked rice, if desired.)
How I never put these flavors together before now is beyond me!?! So good...
8 oz uncooked fettuccine
2 cups cubed cooked chicken
1-1/2 tsps olive oil
1/2 tsp minced garlic
1/2 cup heavy whipping cream
3 to 4 tsps taco seasoning
2 tbsps shredded Parmesan cheese
Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook the chicken in oil over medium heat for 4-5 minutes(or until heated through). Add garlic; cook 1 minute longer.
Whisk in cream and taco seasoning until blended. Cook and stir until heated through (do not boil). Stir in cheese. Drain fettuccine; toss with chicken mixture. Serve immediately.
Sometimes the side dish becomes the centerpiece of a meal...with this veggie-filled rice casserole, it's easy to understand how it happens!
8 cups water
1-1/2 cups uncooked brown rice
1 cup dry split peas
1 cup chopped fresh mushrooms
2 celery ribs, chopped
2 medium carrots, grated
1 medium onion, chopped
1 tbsp canola oil
2 garlic cloves, minced
1 can (14-1/2 oz) diced tomatoes, undrained
1 tsp each salt, pepper, dried thyme and dried oregano
1 cup (4 oz) shredded cheddar cheese
In a large saucepan, bring water, rice and peas to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and set aside.
In a large skillet, saute the mushrooms, celery, carrots and onion in oil until veggies are tender. Add garlic; cook 1 minute longer. Combine the veggies, rice mixture, tomatoes and seasonings.
Transfer to a greased 2-1/2 qt. baking dish. Cover and bake at 350 for 30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.
Shooting for a meat-free Monday? Serve this delicious dish with a big salad!
2 cups grated Parmesan cheese
1 tbsp minced fresh thyme (or 1 tsp dried thyme)
1 tbsp grated lemon peel
1/2 tsp salt
1/2 tsp pepper
2 lbs red potatoes, very thinly sliced
2 1/2 cups heavy whipping cream
Combine the first five ingredients. Layer a third of potatoes and 2/3 cup cheese mixture in a greased 8-inch square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaing cheese mixture.
Cover and bake at 325 for 65 minutes. Increase temp to 375. Uncover and bake 25-30 longer or until potatoes are tender and top is golden brown. Let stand for 10 minutes before serving!
4 boneless skinless chicken breast halves (6 oz each)
3/4 tsp salt
1/2 tsp pepper
1/4 cup crumbled blue cheese
1/4 cup hot pepper sauce
2 tbsp mayonnaise
1 cup crushed corn flakes
Flatten chicken breasts to 1/4-in. thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks.
In a shallow bowl, combine hot pepper sauce and mayonnaise. Place crushed cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased baking dish.
Bake uncovered at 400 for 30-35 minutes or until chicken is no longer pink. Discard toothpicks.
An easy way to use up those tasty tomatoes that are hangin' around your garden is to tweak a stuffed pepper recipe.
6 medium tomatoes
1 pound lean ground beef
1 medium onion, chopped
2 tsp dried basil
1 tsp salt
1/4 tsp pepper
1/2 cup cooked rice
1/2 cup shredded cheddar cheese
1 egg, lightly beaten
Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp; leaving a 1/2-in. shell. Reserve 1 cup pulp. Invert tomatoes onto paper towels to drain.
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce heat; simmer uncovered 10 minutes (or until the liquid has evaporated). Stir in the rice, cheese and egg; heat through. Spoon into tomato shells.
Place in a shallow 2 qt. baking dish coated with cooking spray. Bake uncovered at 350 for 20-25 minutes or until heated through.
You won't even miss the meat a bit! (And feel free to add you fav veggies too.)
6 plum tomatoes, seeded and cut into wedges
2 medium green peppers, cut into 1/2-inch slices
2 medium onions, cut into 1/2-inch wedges
1 envelope taco seasoning
3 tbsp olive oil
1 can (16 oz) vegetarian refried beans, warmed
12 taco shells, warmed
1 cup taco sauce
In a large bowl, combine the tomatoes, green peppers, onions, taco seasoning and oil. Arrange in a single layer on a baking pan. Bake uncovered at 475 for 20-25 minutes or until vegetables are lightly browned. (Keep an eye on these!)
Spread beans over half of each taco shell. Fill with vegetable mixture; drizzle with taco sauce.
Not your ordinary pizza...it's extraordinary! Adding the veggies fresh at the end makes this pizza pop with crunch and flavor.
4 prebaked mini pizza crusts
3/4 cup Thai-style peanut sauce
2 tbsp creamy peanut butter
1 to 2 cups shredded or cubed cooked chicken
4 green onions, sliced
1 cup shredded Italian cheese blend
1/2 cup shredded carrot
1/2 cup sweet red pepper strips
2 tbsp chopped cilantro
1 tbsp chopped raosted peanuts
Place crusts on an ungreased baking pan. In a small bowl, stir together peanut sauce and peanut butter. Spread over crusts. Top with chicken. Sprinkle with green onions and cheese.
Bake at 425 for 10-15 minutes or until edges are lightly browned and cheese is bubbly. Top with carrot, red pepper, cilantro and peanuts.
If your garden overflows with tomatoes, here is a tasty way to use them up!
1/2 cup grated Parmesan and Romano cheese blend
1/2 cup shredded part-skim mozzarella cheese
1/2 cup ricotta cheese
1/2 cup mayonnaise
1 tbsp dried oregano
1 tsp salt
1 tsp minced garlic
4 large tomatoes
In a small bowl, combine the first seven ingredients. Cut each tomato into five slices. Spread each with one tablespoon cheese mixture.
Place on an ungreased baking sheet. Broil 3 in. from the heat for 3-5 minutes or until cheese mixture is golden brown and tomatoes are heated through.
.png)
