Banana Protein Muffins

Posted on by

Ingredients (10–12 muffins)

  • Wet:
    • 2–3 very ripe bananas, mashed
    • 2 eggs
    • ½ cup plain Greek yogurt
    • ¼ cup maple syrup or honey
    • 1 tsp vanilla extract
  • Dry:
    • 1 cup oat flour
    • ½ cup protein powder (vanilla or plain)
    • tsp baking soda
    • 1 tsp cinnamon
    • Pinch of salt
  • Add-ins:
    • ½ cup chopped walnuts
    • Optional: ¼ cup chocolate chips

Directions:

  • Preheat oven to 350°F
  • Grease or line a muffin tin
  • In a bowl:
    • Mash bananas
    • Whisk in eggs, yogurt, maple syrup, and vanilla
  • Add dry ingredients:
    • Oat flour, protein powder, baking soda, cinnamon, salt
    • Stir until just combined
  • Fold in walnuts (and chocolate chips if using)
  • Divide into muffin cups (about ¾ full)
  • Bake 18–22 minutes, until set and lightly golden
  • Cool 5–10 minutes before removing

Egg White Bites

Posted on by

Ingredients (makes ~10–12 cups)

  • 1 ½ cups egg whites
  • ½ cup cottage cheese
  • ¾–1 cup cooked turkey sausage, crumbled
  • ½ cup shredded cheese
  • ½ cup diced tomato (pat dry)
  • 1 cup diced hash brown potatoes (thawed if frozen)
  • Salt & pepper
  • Optional: garlic powder, onion powder

Directions:

  • Preheat oven to 375°F (slightly higher for potatoes)
  • Grease muffin tin well or use silicone liners
  • 👉 Step 1: Pre-cook the potatoes (important)
    • Heat a skillet with a little oil
    • Cook hash browns 5–7 minutes until lightly golden
    • This prevents soggy egg cups
  • 👉 Step 2: Whisk ingredients:
  • Egg whites
  • Cottage cheese
  • Salt, pepper, seasonings
  • 👉 Step 3: Assemble
    • Add a small scoop of hash browns to each muffin cup
    • Top with turkey sausage, tomato, and cheese
    • Pour egg mixture over top (fill ~¾ full)
  • 👉 Step 4: Bake
  • Bake 20–25 minutes until set and slightly golden
  • Let cool 5–10 minutes before removing

Homemade Icing

Posted on by

INGREDIENTS

  • 1/3 cup butter softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1 to 2 tablespoons milk
  • Food coloring, if desired

DIRECTIONS

  • In a small bowl beat butter until light and fluffy
  • Gradually add powdered sugar, vanilla, and enough milk for desired consistency
  • Beat in food coloring

Taco Soup

Posted on by

INGREDIENTS:

  • 1 lb ground beef
  • 1 can of pinto beans
  • 1 can of kidney bean
  • 1 can of chili beans
  • 1 can of ranch style beans
  • 1 can of corn
  • 1 can of diced tomatoes
  • 1 can of rotel
  • 1 packet of taco mix
  • 1 packet of homestyle ranch dressing mix

DIRECTIONS

  • Brown ground beef and drain grease.
  • Add all ingredients to crock pot.
  • Cook on low for about 2 hours and then set to warm.
  • Can also be cooked on stove for about 30 minutes
  • Best served with shredded cheese and sour cream on top and cornbread on the side.

Crockpot White Chicken Chili

Posted on by

    INGREDIENTS:

    • 1 lb boneless skinless chicken breasts trimmed of excess fat
    • 1 yellow onion diced
    • 2 cloves garlic minced
    • 20 oz. chicken broth (low sodium)
    • 2 15oz cans great Northern beans drained and rinsed
    • 2 4oz cans diced green chiles (mild)
    • 1 15oz can whole kernel corn drained
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1 tsp cumin
    • 3/4 tsp oregano
    • 1 tsp cilantro 
    • 4 oz reduced fat cream cheese softened
    • 1/4 cup half and half

    TOPPINGS:

    • sliced jalapenos
    • sliced avocados
    • dollop of sour cream
    • minced fresh cilantro
    • tortilla strips
    • shredded Monterey jack or Mexican cheese

    Instructions

    • Add chicken breasts to bottom of crockpot, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
    • Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
    • Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
    • Shred chicken, then add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
    • Stir well and serve with desired toppings.

    Original recipe available here.

    Magnolia Cheesecake

    Posted on by

    Ingredients

    GRAHAM CRACKER CRUST

    • 1 1/2 cups graham cracker crumbs
    • 1/3 cup sugar
    • 6 tablespoons (3/4 stick) unsalted butter, melted

    FILLING

    • Three 8-ounce blocks cream cheese, at room temperature
    • 1/2 cup sugar
    • 1/4 cup sour cream
    • 2 tablespoons plus 1 teaspoon cornstarch
    • 3 large eggs
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon pure vanilla extract
    • 1 1/4 cups heavy cream

    Directions

    1. Preheat the oven to 350°F.
    2. To make the graham cracker crust: Double-wrap the bottom of a 9-inch springform pan with foil to keep water from seeping into the pan.
    3. In a large bowl, combine the graham cracker crumbs and sugar. Stir to blend. Stir in the melted butter until well blended. Press the crust into the bottom of the pan and halfway up the sides.
    4. Bake the crust until golden brown, 8 to 10 minutes. Remove from the oven, but leave the oven on.
    5. To make the filling: In a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, sour cream, and cornstarch. Mix on medium-high speed until light and fluffy.
    6. Slowly beat in the eggs, lemon juice, and vanilla. Mix until thoroughly incorporated.
    7. Turn the mixer off and scrape down the sides of the bowl well. Pour in the cream and mix on low speed until the mixture is smooth.
    8. Pour the filling into the baked crust.
    9. Place the cheesecake in a baking pan that is larger than the springform pan and carefully fill the pan about three-quarters full with hot water.
    10. Bake the cheesecake until the center only slightly jiggles, 1 hour to 1 hour 10 minutes.
    11. When the cheesecake comes out of the oven, remove it from the water bath and place on a wire rack. Carefully run a thin knife around the edge of the cheesecake to release it from the sides of the pan. Let the cheesecake cool to room temperature for at least 1 hour, then remove the sides of the springform pan.
    12. Refrigerate for at least 6 hours before serving. Cut into 8 to 10 slices.
    13. Store loosely covered with plastic wrap in the refrigerator for up to 2 days.

    Original recipe available here.

    Sausage and Egg Bites

    Posted on by

    Ingredients:

    • 1 lb ground breakfast sausage
    • 6 large eggs
    • 1/2 cup egg whites (if desired)
    • 1/2 cup cottage cheese
    • 1/4 cup heavy cream (optional, for fluffiness)
    • 1/4 tsp baking powder
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder
    • Salt and pepper to taste
    • diced green onion
    • 1 cup shredded cheddar cheese

    Directions:

    • Preheat oven to 375 degrees.
    • Grease about 18 cups in a muffin tin
    • Cook sausage in skillet until browned and fully cooked. Drain grease.
    • In a large bowel whisk eggs, egg whites, cottage cheese, heavy cream, baking powder, garlic powder, onion powder, salt and pepper.
    • Stir in cooked sausage, green onion and shredded cheese.
    • Pour mixture evenly in muffin cups (about 3/4 full).
    • Bake for 20-25 minutes
    • Let cool slightly before removing
    • Store in fridge for up to 5 days.

    Raspberry Sauce

    Posted on by

    Ingredients

    • 2 tsp cornstarch
    • 3 Tbsp sugar
    • 1/3 cup water
    • 12 oz frozen raspberries thawed
    • Fresh raspberries

    Directions:

    • In a small saucepan, combine cornstarch, water, and sugar.
    • Add raspberries and bring to a boil, stirring constantly.
    • Boil for 1 minute, stirring constantly.
    • Sauce can be served warm or chilled.
    • Top on your favorite desserts with fresh raspberries. Enjoy!

    Crispy Chicken Katsu Bowls

    Posted on by

    INGREDIENTS:

    • ⅔ cup soy sauce
    • 1 tbsp toasted sesame oil
    • 1 tbsp honey
    • 2 tsp grated ginger
    • 2 tbsp chopped green onions
    • 1 teaspoon, sesame seeds
    • 4 chicken cutlets, or 2 boneless chicken breasts sliced in half horizontally
    • 1 cup Panko
    • chili flakes
    • 1 bag frozen shelled edamame
    • 2 cup rice, cooked
    • cucumber, avocado, yum yum sauce –for serving

    DIRECTIONS:

    1. In a medium bowl, combine 2/3 cup soy sauce, sesame oil, honey, ginger, green onion, 1 teaspoon sesame seeds, and chili flakes.
    2. Place the chicken in a bowl and pour over 3-4 tablespoons of the sauce, save the rest for serving. Let the chicken sit 10 minutes.
    3. Place the Panko and 3 tablespoons sesame seeds in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to pound the crumbs in. Place the chicken on a plate.
    4. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board.
    5. Add the edamame to the skillet, cook until thawed, then add 2 tablespoons soy sauce. Cook another minute, then remove from the heat.
    6. To assemble, slice the chicken into thin strips. Add the rice to bowls, top wit cucumber, avocado, chicken, green onions. Spoon over reserved soy sauce and yum yum sauce.

    Original recipe available here.