1 ripe banana
2 1/2 cups grated zucchini
2 1/2 cups grated carrots
4 eggs, slightly beaten
1/4 cup extra virgin olive oil
1 cup white sugar
1/2 cup light brown sugar
2. In a separate bowl combine and mix:
3 1/2 cups flour
2 1/2 TSP Baking Soda
1 TSP Baking Powder
1 TSP Salt
3 TSP Cinnamon
3. Fold the dry ingredients into the mixed contents of the Large Bowl. When mixed thoroughly, spoon into muffin liners or pan 3/4 full. If you don’t use paper liners, give the pan a quick spray of Pam.
Bake at 400 for 10 minutes. Reduce heat to 350 and bake for 10 more minutes.
To Omit Banana, increase Zucchini and Carrot to 3 full cups each.
To Omit Oil, substitute applesauce or other pureed fruit or paste.
Add a crumble-top by sprinkling brown sugar, white sugar or crushed walnuts atop the muffin batter before it goes into the oven.
Extra Virgin Olive Oil may be replaced with Coconut Oil or Butter.
Cinnamon may be replaced with “pumpkin pie spice”.
Add Raisins or Dehydrated Cranberries for a moister muffin.
I used All-Purpose Enriched White Flour, but feel free to use whatever base powder you want. Oat and Rice powders are options.
I guess I wasn’t raised to be a foodie by my parents’ standards. We had the same 10 or so meals that went into a random rotation based on what was on sale at the local grocery.
Chicken Pa-what? I was handed a recipe and was given slight substitutions in which to adhere, based on my friend’s preferences.
Of course, this is me we are talking about, I don’t follow anyone’s recipe verbatim. But for those who do… here is my recipe.
Chicken Piccata a la Carri
You will need:
1 cup of flour (any kind you want, but I used basic self rising white)
1 Tbsp of paprika
1 Tbsp of Garlic Salt
3lbs of raw boneless, skinless chicken breast
1/2 cup of milk (if you are out of milk, canned evaporated milk will also work)
1/2 cup of butter
12oz – 16oz of cut mushrooms
8oz – 12oz of cut capers
1 large yellow onion
1-2 medium lemons (or 3 Tbsps of lemon juice)
1 cup chicken broth or stock
1 Tbsp cornstarch
1/8 cup parsley flakes (dried or minced fresh) (optional)
Mix the first 3 ingredients together in a medium bowl
Slice the chicken breasts to remove fatty pieces and shape to preferred serving size.
Mix together beaten egg and milk
Dip chicken pieces into egg mixture and then into flour mixture to make breading. You may choose to double-dip if you want a thicker breading, but its not required. Set breaded chicken aside. Discard unused flour and liquid mixtures.
In a another bowl, mix together the juice from the lemons (with pulp if any), chicken broth and cornstarch. Set aside.
Melt butter in a skillet. Add chicken and fry for 5-6 minutes on each side until golden brown on outside (chicken will still be pink in middle).
When chicken browns, add cut onion, capers and mushrooms to skillet. Cover and let cook for 4-5 minutes.
Remove lid, pour lemon-broth mix into skillet. Gently stir all items in skillet around to blend the liquid mixture around the chicken and veggies.
Cover and simmer on low heat for 30 minutes.
Remove lid and allow simmer to continue for 10 more minutes. (this step allows for thickening and crisping of the chicken’s breading)
Sprinkle parsley on top. Serve. Makes 4-8 servings.
According to my friend, I nailed it. Try it and see.
By popular demand, here is my recipe for Chicken Stuffed Lasagna. It is a variation of a recipe I learned for chicken stuffed shells. My recipe steps it up a notch by making it an easy casserole with more layers, rather than a time consuming and messy shell prep.
You can choose to make all kinds of simple changes to the recipe to suit your tastes and make it your own. I have included some variation ideas for you within the recipe! Enjoy!!
((this would be great to substitute your leftover Thanksgiving turkey and fixings!!))
1 box of lasagna noodles
2 cans of chicken breast (or 1lb cooked chicken breast, chunked)
2 cans condensed cream of chicken soup (or cream of mushroom)
1 box “stove top” stuffing (any flavor you like) (prepared according to package directions)
1 1lb bag of frozen mixed veggies (or whatever veggies you like)
1/2 cup shredded cheddar cheese
1/2 cup of Mayo (if you don’t like mayo, you can substitute condensed soup, creamed corn or sour cream)
1/4 cup plain bread crumbs (optional)
2-3 cups instant mashed potatoes (prepared according to package directions)
Salt & Pepper, and any other herbs or spices you may want to add
Boil lasagna noodles to “al dente”. Drain, rinse with cold water. Set aside to cool.
Pre-heat oven to 375 degrees.
Prepare instant mashed potatoes, spice it up the way you like. Set aside to cool.
Prepare boxed stuffing, set aside in large mixing bowl.
Drain cans of chicken, add to stuffing, mix.
Add 1/2 cup of mayo to chicken and stuffing, mix until creamy. Set mixture aside.
Pour 1/2 can of condensed soup (do not dilute) into bottom of pan, spread evenly. (*if you want to try something fun, use 1/2 a can of creamed corn for this step).
Put down a layer of noodles.
Spread chicken/stuffing mixture evenly, press down with your fingers.
Put down another layer of noodles.
Spread layer of mashed potatoes, sprinkle 1/4 cup shredded cheddar cheese.
Put down another layer of noodles.
Spread 1 can of condensed soup (again, do not dilute).
Sprinkle frozen mixed veggies evenly (*more fun… use fresh cut veggies. You may also consider adding some herbs or spices to this layer. Maybe sage, or rosemary).
Put down last layer of noodles.
Spread last of condensed soup on top, sprinkle bread crumbs and last of shredded cheese.
Bake uncovered for 35-45 minutes at 375 degrees (until top is golden brown).
You MUST let it cool at room temperature for at least 30 minutes before you try to cut and serve. It will come out in perfect layers if you do. Otherwise, it will fall apart.
**CROCK POT VARIATION** make layers as described above. Cook on LOW for 5 hours. Let cool for 1 hour before cutting.
**VEGETARIAN VARIATION** replace chicken with mushrooms, eggplant or tofu. Use cream of celery or mushroom soup.