Elvis Muffins (Banana PB Muffins)

I initially tried these muffins as a means of sneaking some extra veggies into the day.  Now my kids are obsessed with them and ask me to make them every week.  I personally like to make them in mini muffin pans, but a regular muffin pan works just as well.


3 Carrots (whole carrots, if using baby carrots than about 8-10)
3 Bananas

1/2 Cups Natural Peanut Butter
1 Egg White
1 Cups Light Brown Sugar
1 1/4 Cups Whole Wheat Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt

Using a food processor blend the bananas and carrots.  Peel the carrots and slice them into chunks.  Place them in the food processor first.  Give them about a 2 minute head start before adding the bananas.  Add the bananas one at a time.  Let the mixture blend until all of the big chunks are gone.  It will not be a perfect puree and that is ok.

Pour the banana and carrot mixture into a mixing bowl, scraping the sides to get it all.  Add the peanut butter, egg white and light brown sugar.  Mix well to remove any chunks of peanut butter or sugar.  Add the flour, baking powder, baking soda and salt and mix until just combined.

Spray muffin pan with non-stick cooking spray ( I love Pam).  Scoop batter into pan filling each cup about 3/4 of the way.

If using a mini muffin pan, bake 350 degrees for about 17 minutes until cake tester inseted in the center of the largest muffin comes out clean.  If using a regular muffin pan, bake 350 degrees for about 20 minutes.

Let cool in the muffin pan for about 10 minutes and then remove and let them cool completely on a wire rack.

Pineapple Chicken

Pineapple is my favorite fruit.  Chicken is not my favorite food.  This recipe was an attempt at making chicken more exciting, while still keeping it healthy.  The result was a sweet and salty chicken and delicious bits of pineapple.

5 Boneless, Skinless Chicken Breasts
Juice from 1 Can of Pineapple Chunks (reserve pineapple)
3 Tbsps of Ketchup
3 Tbsps of Soy Sauce (I use low sodium)
Pinch of Ground Ginger
3 Garlic Cloves, smashed

Depending on the size of the chicken, cut breasts in half and place in a plastic bag.  Add all other ingredients to the bag (except pineapple chunks). Seal the bag and mix around.  Place in the fridge and marinate for at least a couple of hours.

When ready to bake, dump bag contents into a baking dish and top with the pineapple chunks.  Set oven to 375 degrees and bake chicken for about 40 minutes until cooked all the way through.

This chicken is great served with some Jasmine rice mixed with some cilantro and scallions.

Chinese Egg Drop Soup

I love egg drop soup and it turns out my daughter does too!  This recipe is super easy and healthy.

4 Cups Chicken Broth (I use low sodium & fat free)
2 Cups Water
3 Tbsps Soy Sauce (I use reduced sodium)
2 Garlic Cloves, smashed
1 Tsp Ground Ginger
1/2 lb Pasta (I like Ditalini)
2 Tbsps of Cornstarch, mixed with water
2 Eggs, slightly beaten
Scallions

Whisk together chicken broth, water, soy sauce, garlic and ginger.  Bring to a boil and simmer for about 10 minutes.  Remove garlic.  Add cornstarch and whisk to combine.  Add pasta.  Stirring occasionally, let the pasta cook until al dente.  Whisk in eggs. (Note: if you prefer chunks of egg then add a little of the hot soup to the egg before adding to the pot.)  Garnish soup with scallions.