3 ingredient chocolate muffins

 

1 box of chocolate cake mix

1 small can of pumpkin puree 15 ounce

6 ounces of chocolate chips

 

Mix cake mix and pumpkin together.  Add

chocolate chips.  Pour in muffin tin with liners.

Bake at 350 for 22-25 min. I made mini cupcakes

and only baked them for 12 to 15 minutes. 

MONTEREY CHICKEN

4 boneless, skinless chicken breasts
1 bottle of your favorite bar-b-que sauce
1/4 c. real bacon bits
1 c. Colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten.
Season with pepper.  Place in a baking pan. Top each chicken
breast with bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes,
green onions and one tablespoon of bacon bits.
Place in oven and bake for 30 minutes or until
chicken is done. 

Baked Oatmeal muffins

Recipe from Sugarfree Mom

2 eggs

2 cups applesauce, unsweetened

5 cups, Old Fashioned rolled oats

1 banana, mashed

2 3/4 cups milk

1/4 cup flaxseed meal

1/2 cup honey

1 tablespoon ground cinnamon

3 teaspoon baking powder

1 teaspoon vanilla extract

1 teaspoon salt

Optional toppings: raisins, walnuts, chocolate chips

Preheat oven to 350 degrees. Mix eggs, vanilla, applesauce,
banana and honey together in a bowl. Add in oats, salt,
baking powder, flax and cinnamon and mix well with wet
ingredients. Finally pour in milk and combine.  The batter
will look runny, but that is ok.  Spray a 12 count muffin tin
with cooking spray or use cupcake liners. Pour mixture evenly
into muffin tin cups. If using toppings add them onto the tops
of muffins now.  Bake 30 minutes until a toothpick in center
comes out clean. Cool and enjoy!

Quick Chicken Cacciatore

Recipe from What's for dinner

1 pkg breaded precooked chicken breast (6-8 patties)

1 small white or yellow onion
16 oz. box linguine
2 cans (14.5 oz) Italian-seasoned diced tomatoes
1 medium green bell pepper (optional)

Cut chicken patties and bell peppers into strips. Chop onion.

Cook linguine according to package directions. Drain and

keep warm.  Meanwhile, heat skillet over medium heat.

Lightly spray with olive oil. Add chicken and cook for 2-3 minutes

(stirring frequently). Add tomatoes, bell pepper, and onion.

 Bring to a boil; cover. Reduce heat to simmer for 8-10 minutes

or until vegetables are tender. Serve over hot linguine.

Sprinkle with Parmesan cheese, if desired.

Pepperoni Roll Ups

We made these for dinner tonight(I doubled the recipe for my big family and served with a green salad). Not only are they super tasty, they are super easy! Your kids can help you roll them up and they are ready in less than 15 minutes! This is the perfect kid-friendly weeknight meal.

1 tube (8 ounces) refrigerated Pillsbury crescent rolls

32 slices pepperoni

4 pieces string cheese, cut in half

1/4 teaspoon italian seasoning

1 Tablespoon butter, melted

Marinara or Pizza sauce, for dipping


DIRECTIONS: Preheat oven to 375 degrees. Unroll crescent dough; seperate into 8 triangles. Place 4 pepperoni slices on the large end of each triangle. Place one half string cheese on the top of the pepperonis. Roll up towards point. Place roll ups at least 2 inches apart on a lightly greased cookie sheet.


Mix together italian seasoning and melted butter. Brush over the tops of the roll ups. Bake for 10-12 minutes or until golden brown.
 
Recipe and photo from Taste of Home

Chocolate Peanut Butter Smoothie

2 Tablespoons unsweetened cocoa powder
2 Tablespoons peanut butter
½ banana
1 cup vanilla soy milk
ice (the more you use the thicker it will be)
Blend all together and enjoy!

Slow Cooker Cream Cheese Chili

1 can black beans, drained & rinsed
1 can corn, undrained
1 can Rotel (tomatoes & gr. chiles), undrained
1 pkg. ranch dressing mix (I only used 1/2 package)
1 tsp. cumin
1 tbsp. chili powder
1 tsp. onion powder
1 (8 oz.) pkg. cream cheese
2 chicken breast halves or 5 tenders (I used 1 large Costco breast), frozen


Place chicken in bottom of slow cooker. Combine beans, corn, Rotel, ranch seasoning, cumin, chili powder and onion powder and pour over chicken. Place stick of cream cheese on top. Cover and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks and shred the chicken. Stir together and serve. Yield: 3-4 adult servings.


Jenn's Notes: This was delicious, but next time I will add slightly less seasonings, because it had just a little too much flavor (yes that is possible) and I even used 1/2 as much ranch seasoning! I added some water at the end to reach my desired consistency.
 
Recipe & photo via Eat Cake For Dinner

Yogurt covered Strawberries

Picture and idea from Glamour

Dip strawberries (halved or whole) in vanilla Greek yogurt. Then put
on a sheet pan lined with parchment or wax paper and freeze.
Now you have a healthy Valentines snack!!

Hawaiian crock pot chicken

4-6 Boneless Chicken Breasts ( I put in frozen chicken breasts)

1 bottle of your favorite Barbecue Sauce

1 20 oz. can Pineapple Chunks, drained

 Place frozen chicken breasts in the crock pot and

cover with sauce. Empty can of drained pineapple

chunks on top. Cook on High for 2-3 hours or low

for 4-6 hours. Shred chicken with two forks while

 still in the crock pot so the chicken will be well

coated with sauce. Serve over rice.

Made this for dinner tonight.  It was one of the easiest

meals I have made.  Perfect meal when you have a busy

day and not a lot of time to cook but still want a home

cooked meal. 

Recipe from Six Sisters Stuff

Sweet snack

Saw this idea from Saucy Sprinkles.  It is so

simple and so yummy.  Just stuff

raspberries with dark chocolate chips

 or white chocolate chips and enjoy! 

Green Monster Smoothie

1/2 cup frozen fruit (bananas, blueberries, pineapple, etc.)
1/2 cup light vanilla yogurt
1 cup Vanilla soy milk (I like Silk soy milk)
2 cups baby spinach (or more, or less)

Combine all ingredients in a blender and blend until smooth. I love
that I can drink my veggies and fruits for lunch or breakfast.  :) 

Crock Pot Chicken Taco Chili

1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5 oz cans diced tomatoes w/chilies
1 packet taco seasoning
3 boneless skinless chicken breasts  
chili peppers, chopped (optional)

Combine beans, corn, tomato sauce, tomatoes, and
taco seasoning in a slow cooker. Place chicken on top
and cover.  Cook on low for 10 hours or on high for 6 hours.
Half hour before serving,  remove chicken and shred.
Return chicken  to slow cooker and stir in.  You can
also try it with sour cream and cheese. 

Zucchini, Black Bean and Rice Skillet

 Picture and Recipe from Ready Set Eat

1 tablespoon Canola Oil
1-1/2 cups quartered lengthwise, sliced zucchini 
1/2 cup diced green bell pepper
1 can (15 oz) Whole Black Beans, drained, rinsed
1 can (14.5 oz) Hunt's Fire Roasted Diced Tomatoes with Garlic

3/4 cup water

1 cup instant white rice
1/2 cup shredded Cheddar and Monterey Jack cheese blend

Heat oil in large skillet over medium heat. Add zucchini and
bell pepper; cook 5 minutes, stirring occasionally. Add beans,
undrained tomatoes and water. Increase heat and bring to a boil.
Add rice; stir well. Cover; removefrom heat and let stand
7 minutes or until liquid is absorbed.  Sprinkle with cheese.

No Bake Energy Bites

Recipe from Smashed Peas and Carrots

1 cup oatmeal

1/2 cup peanut butter

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flax seed

1/2 cup milk chocolate chips

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly

incorporated. Let chill in the refrigerator for half an hour.

Once chilled, roll into balls and enjoy! Store in an airtight

container and keep refrigerated for up to 1 week.