Peanut Butter Chocolate Chip Banana Muffins

 original recipe here

1 cup butter, softened to room temp
3/4 cup brown sugar
2 large eggs
1/3 cup plain Greek yogurt
3/4-1 cup creamy peanut butter
2 cups mashed banana
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
**chocolate chips (optional, and as much or as little as you want)

-Preheat oven to 350º

-Beat together wet ingredients well until smooth (make sure that butter is SOFT so there won't be clumps of butter). Whisk together dry ingredients, then mix to combine with wet ingredients. 

-Put liners in the muffin tin, then fill with about 3 TPSP of batter. Bake for 20-24 minutes.

Yellow Curry

 Olive Oil

1 onion

1 cup carrots

2 cups sweet potatoes

2 cups potatoes

1 cup peas

1/2 cup water

2-3 tsp yellow curry powder

3 cans (44oz) coconut milk

2 tsp corn starch

-Mix 1 can coconut milk with cornstarch and set aside.

-Sauté onion in olive oil for 3-5 mins minutes, stirring regularly.

-Add water and vegetables, and let simmer for 10 mins, again stirring every few minutes.

-Add 2 leftover cans of coconut milk and let summer until vegetables are soft.

-Whisk in coconut and corn starch mixture. Let simmer for a couple minutes, stirring.

-Serve over rice

Croissant Bread Pudding w/ Pecan Toffee Sauce

Original recipe found here 

Bread Pudding:

6 jumbo croissants (8 large, or 12 small)

3 cups heavy cream

6 egg yolks

3/4 cup sugar

1/8 tsp salt

Pecan Toffee Sauce:

3/4 cup brown sugar, tightly packed

1/3 cup butter

1/3 cup heavy whipping cream

1 tsp almond extract

1/2 cup toasted pecans

1. Preheat oven to 350F. 
2. For the bread pudding:
3. In a large bowl mix together the egg yolks and sugar.
4. Then whisk in the heavy cream and whisk until fully incorporated.
5. Tear croissants into pieces and place half of the croissants into a 9x13 baking dish that has been sprayed with baking spray.
6. Pour half the custard over the bread pieces in the pan.
7. Press down the bread pieces with your hands until the bread is soaked with the custard. 
8. Add the remaining croissant bread pieces, and the remaining custard mixture. 
9. Bake the bread pudding for 45-55 minutes until golden on top.
10. Cool for 10 minutes and serve warm. While it cools, make the pecan sauce.

For the pecan toffee sauce:

1. Stir brown sugar and butter in a heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
2. Add cream and almond extract and bring to a simmer.
3. Simmer for about 5 minutes and then add pecans.
4. Serve on top of bread pudding.

Sea Salt Dark Chocolate Granola

Original recipe found here

3 cups gluten-free rolled oats
1 cup chopped pecans
1/4 cup shredded coconut
3 Tbsp white sugar
1/2 tsp sea salt
1/3 cup cocoa powder
1/4 cup coconut oil
1/2 cup maple syrup

1. Preheat oven to 350°.
2. To a food processor, add the oats, nuts, coconut, sugar, salt, and cocoa powder. Pulse a few times to combine.
3. In a small saucepan over medium-low heat, warm the coconut oil and maple syrup until melted and combined. Pour over the dry ingredients and mix or stir well. If using a food processor, this breaks down the oats and nuts a bit more so it's a finer texture, but this is optional.
4. Spread the mixture evenly onto a baking sheet (or more baking sheets if making a larger batch) and bake for 20-24 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
5. Let cool completely. Place in a container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.

Homemade Mac & Cheese

Recipe from Betty Crocker

2 cups uncooked elbow macaroni (or any kind of pasta)
1/2 cup butter
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground mustard
1/4 tsp Worcestershire sauce
2 cups milk
2 cups shredded/cubed cheddar cheese

-Cook macaroni according to box instructions
-Melt butter in frying pan, then add flour and whisk until combined.
-Add the salt, pepper, ground mustard, and Worcestershire sauce and whisk over medium-low heat, stirring constantly, until mixture is smooth and bubbly.
-Add milk, whisking constantly until it comes to a boil. Let boil for one minute.
-Stir in cheese, stirring occasionally until the cheese is melted.
-Stir in cooked and drained pasta. Stir to coat pasta, then serve!

Butternut Squash and Black Bean Enchiladas-skinnytaste.com

Ingredients:

• 1 cup red enchilada sauce
• 1 tsp olive oil
• 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
• salt and pepper, to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 10 oz can Rotel tomatoes with green chilies
• 1 1/2 cups reduced sodium canned black beans, rinsed and drained
• 1/4 cup cilantro
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup water
• 8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)
• 1 cup reduced-fat shredded Mexican cheese
• 2 tbsp chopped scallions, for garnish
• reduced-fat sour cream, for serving (optional)

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

Black Bean and Mango Salsa--Our Best Bites

15.5 oz. can black beans, rinsed and drained
1 medium mango, peeled and diced (about 1 cup)
1/2 cup red onion
1/2 cup chopped fresh cilantro
2 TBSP fresh lime juice
2 tsp red wine vinegar
1/2 tsp sugar
1/4 tsp garlic powder
1/4 tsp kosher salt
1/8 tsp black pepper (I always leave this out)
1 medium avocado, diced

1. In a large bowl, combine the black beans, mango, red onion and cilantro.

2. In a small bowl, combine lime juice, vinegar, sugar, garlic powder, salt, and pepper. Stir to dissolve sugar, then pour over black bean mixture. Cover and chill in the fridge for at least an hour.

3) When ready to serve, gently fold in the diced avocado. Season with additional salt and pepper to taste. Serve with tortilla chips.