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.

Oatmeal Protein Muffins

 Original recipe found here

3 very ripe bananas (or 1 cup applesauce)

1 cup milk

1/2 cup peanut butter (or other nut butter)

2 eggs

1/4 cup maple syrup (or honey)

1 tsp vanilla

1 TBSP baking powder

1/4 cup ground flaxseed meal

1 TBSP chia seeds

3 cups whole oats

chocolate chips to taste (optional)

--Preheat oven to 375•. Spray muffin pan, or spray muffin liners.

--Mash bananas in large mixing bowl, then add all other ingredients. Stir well.

--Scoop into muffin pan, about 2/3 full. Bake for 25 mins and cook on rack.

Protein Pancakes

 original recipe found here

1 cup rolled oats

5 eggs

1 cup cottage cheese

1/2 tsp vanilla

1/4 tsp cinnamon

1 TBSP sugar

--Blend all ingredients in a blender. Pour batter by 1/4 cup onto heated skillet and cook both sides until done.

Cauliflower Gratin

 original recipe found here

1 (3-pound) head cauliflower, cut into large florets

Kosher salt

4 tablespoons (1/2 stick) unsalted butter, divided

3 tablespoons all-purpose flour

2 cups hot milk

1/2 teaspoon freshly ground black pepper

3/4 cup freshly grated Gruyere, divided

1/2 cup freshly grated Parmesan

1/4 cup fresh bread crumbs

-Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

-Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

-Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Olive Garden Alfredo Sauce

 original recipe found here

6 TBSP salted butter

1 TBSP garlic, minced

2 TBSP flour

1.5 cups heavy cream

1.5 cups whole milk

1/2 cup romano cheese

1/2 cup parmesan cheese

salt & pepper to taste

• Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
• Whisk in the flour and cook for 1 minute, stirring continuously. 
• Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.
• Bring to a gentle bubble, then reduce heat to low to bubble. It will continue to thicken as it simmers.
• Slowly stir in the cheese. Taste and season with salt/pepper if desired.

Easy Creamy Tuscan Shrimp

 original recipe found here

• 1 pound RAW shrimp (I used 31-40 count size), thawed & peeled
• 2 tablespoons butter
• 1 teaspoon flour
• 4-5 cloves garlic minced
• 1 cup heavy cream
• 1 teaspoon lemon juice
• 2 dashes Italian seasoning
• 1/4 cup sun-dried tomatoes, chopped
• 1 cup packed fresh baby spinach (I didn't use this because 3 of my girls won't eat it)
• Handful fresh basil cut into thin strips
• Salt & pepper to taste

• Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth. 
• Add the garlic and cook for about 30 seconds or until fragrant.
• Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it's bubbling too much. 
• Add the shrimp and cook for around 5 minutes or until they're cooked through and the sauce is slightly thickened, taking care not to overcook them. 
• Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. You could also grate some fresh parmesan over top if you wish.
  **I actually doubled the sauce, but used the 1 pound of shrimp, and it was the perfect amount for 1 pound of linguine.

Crispy Brussels Sprouts & Creamy Parmesan Risotto

 original recipe here

For the Brussels Sprouts

• 1 Tablespoon olive oil
• 2 cups Brussels Sprouts, halved
• Salt & Pepper to taste

For the Risotto

• 2 Tablespoons olive oil (or butter, coconut oil, etc.)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup uncooked Arborio rice
• 1 cup white grape juice
• 4-5 cups chicken stock
• 1/2 cup parmesan cheese
• Salt & pepper to taste

For the Brussels Sprouts:

1. Heat a large deep skillet to medium heat.
2. Add one tablespoon of olive oil and the Brussels Sprouts, halved side down.
3. Allow the sprouts to brown before turning, cook for 2-3 minutes until browned and tender.
4. Remove from skillet and season with salt and pepper, set aside.

For the Parmesan Risotto:

1. Pour the chicken stock into a sauce pan and heat until just barely simmering. You want the stock to be nice and hot.
2. Heat the large skillet and add the olive oil, garlic and onion. Sauté for about one minute. Add the rice and allow it to lightly brown.
3. Add the white grape juice and stir until all the juice is nearly absorbed.
4. Pour the hot broth in one cup at a time and stir continuously. Allow the broth to become completely absorbed before you add more liquid.
5. When you have used all of the broth and the rice is tender, add the Parmesan, salt and pepper. Add the Brussels Sprouts back into the rice and garnish with additional Parmesan if desired.