PUMPKIN PEANUT BUTTER & CHOCO CHIP MUFFINS

I am at home today because I have Friday's off (I work 4 - 10 hour days Mon-Thursday. Today we are getting new carpet in our living area, so I am confined to the computer room! I got to sneak in a batch of these muffins before our carpet guy arrived this morning, so I finally got to take a picture of my food with natural light! Woo hoo! I might even let Jody the carpet man eat one after he his finished...lol!

OMG These muffins were AMAZING!!! I usually make them without the choco chips...but I decided to add the peanut butter & chocolate swirl chips at the last minute since I had some leftover from the blondies ;)

Ingredients:
~1 1/2 cups of all-purpose flour
~1 1/2 cups of whole wheat flour
~2 tsp. baking soda
~2 tsp. baking powder
~2 tsp. ground cinnamon or pumkin pie spice (I use 1 tsp. of each!)
~1/2 tsp. salt
~4 large eggs (I use Eggland's Best)
~2 cups granulated sugar (I have used Splenda)
~1 can (15 oz.) of Libby's 100% Pure Pumpkin
~1 cup Vegetable oil
~2 cups (12 oz. pkg.) of Nestle Toll House Chocolate Chips (I used 1 cup of the Toll House Peanut butter & Choco chip swirls)

Preheat oven to 350 degrees. Grease 24 muffins cups or use paper baking cups.

Combine all the flour, baking soda, baking powder, salt, cinnamon & pumkin spice in medium bowl. Combine the eggs and sugar in large bowl first, then add the pumpkin & oil; mix well. Stir in the flour mixture slowly until moistened. Stir in morsels if you are using them. Spoon batter with laddle & fill muffin cups 3/4 full with batter.

Bake 20 minutes or until toothpick comes out clean. Cool in pans on wire rack for 5 minutes; remove from pans

Makes approx 24 muffins ;)

CROCKPOT CHICKEN NOODLE SOUP

I am always in the mood for chicken noodle soup ;) I got this recipe from one of my co-workers & knottie friends, Amanda! This is great because you can just leave it simmering all day while at work! Thanks Amanda! Yummmm this was SOOOO good!!

Ingredients:
~4-6 chicken breasts, or a small whole chicken (I used frozen skinless boneless chicken breasts)
~4-6 cups water
~2- 12oz chicken broth cans
~1 teaspoon seasoned salt (I used my Frankenmuth chicken seasoning)
~1 teaspoon salt (I used chicken bouillon granules)
~1/4 teaspoon pepper
~1 small onion chopped
~1 carrot, chopped
~2 stalks celery chopped (I omitted because we dont like)
~1/4 cup parsley, chopped (I used less dried)
~1/2 teaspoon dried marjoram
~1 bay leaf
~6 ounces noodles (I used 1 bag of Farmer's homemade egg noodles)

Preparation:
Place all ingredients except noodles in crock-pot. Cover and cook on low for 5-6 hours.

Remove chicken and bay leaf from pot. Take meat from bones, leaving in big chunks (don't want to shred it too much). Return to broth.
Add noodles before serving! (I also like parmesan cheese on mine!)

HEALTHY SMOOTHIE

On my quest to find a healthy addition to my morning breakfast...I came upon this idea to incorporate a healthy smoothie to my usual fiber one bar & hot tea or coffee. This is truly the best smoothie I have ever had, and uses the simplest ingredients!! I probably will add some non-fat yogurt or protein powder to this in the future, enjoy ;)

Serves 1

Ingredients:
~1 cup apple juice
~1 cup frozen strawberries
~1 cup frozen mixed berries (blueberries, blackberries & raspberries)

Blend all ingredients in mixer & pour into drinking glass.
*by using frozen fruit you can eliminate ice, which tastes a lot better in my opinion! You might have to add a few more drops of juice while blending*

GROWN UP HAMBURGER HELPER

So excited to make this recipe tonight from Loves to Nom, Shelly! (adapted from Rachel Ray) This was soooo good, and Chad approved! We will be making this again & again ;) The red pepper flakes + the chili powder gave it a nice kick...yum yum!

Ingredients:
~Appx 4 cups pasta(we used Barilla Plus elbows)
~1 lb ground beef (we used ground turkey)
~4 tbsp grated onion (we used onion flakes)
~4 tsp worcesteshire sauce (we used a little more, I love it!)
~4 tbsp butter (we used light)
~3 tbsp flour (we used wheat flour)
~1 cup chicken stock
~2 cups half and half (we used fat free)
~1 tbsp dijon mustard
~2 1/2 cups shredded colby jack cheese (we used the Kraft 2% colby monterrey blend & only used 2 cups = 1 pkg.)
~salt & pepper to taste
~1/2 tsp. red pepper flakes
~4 dashes of chili powder
~Garnish: chopped dill pickles, diced tomatoes, or salsa (we omitted)

Boil a pot of water and add the pasta, cook per the box. Don't drain until the rest is ready.
In a large skillet brown the meat. Add the onion and worcestershire then some salt and pepper. When fully cooked, remove to a paper plate and get rid of the grease.
In the same skillet, over medium heat, melt the butter. Whisk in the flour and cook for a minute. Whisk in the half and half and the chicken stock. Bring to a bubble and cook for a few minutes until it thickens up. Stir in the dijon. Add the cheese and keep stirring until all melted into gooey goodness. Add more salt and pepper + the red pepper flakes & chili powder if desired.
Drain the pasta and add to the sauce skillet along with the meat. Serve with the dill pickles and tomatoes/salsa if you wish.

According to Shelly's hubby, one should also add the special ingredient: Little Caesar's spice pack! We used 1/2 tsp. red pepper flakes + a few dashes of chili powder!

Makes enough for leftovers...cant wait to eat this tomorrow for lunch too!!

PASTA FRA DIAVOLO W/ CHICKEN

I know I dont have to say it twice...but I LOVE LOVE LOVE Pasta!! I am obsessed with the restaurant Brio's, Pasta Fra Diavolo...so I wanted to make a similar dish. This turned out very tasty, but it is not as creamy as Brio's. Maybe next time I will incorporate some heavy cream & mix in. This is from a weight watchers recipe so it is low in fat too!

Ingredients:
~2 tsp extra-virgin olive oil
~1 onion, chopped
~3 garlic cloves, minced (I used more)
~1 (28 oz) can diced tomatoes
~3 tbsp tomato paste (I also used an additional tbsp. of sundried tomato pesto)
~2 tbsp dry red wine
~1/2 tsp sugar
~1/4 tsp salt (I used sea salt)
~1/4 - 1/2 tsp crushed red pepper (start w/ 1/4 tsp then add more to taste)
~1/4 cup chopped fresh flat-leaf parsley (I used less dried)
~1/2 lb penne (I used Barilla Plus Penne)


In saucepan, heat evoo. Add garlic and onion and cook until golden, approx 5 minutes.
Add tomatoes, paste, wine, sugar, salt and red pepper; bring to boil. Reduce heat and simmer, uncovered, until flavors blend and sauce is slightly thickened, about 20 minutes. Stir in parsley. Meanwhile cook chicken in evoo over med heat until cooked thru; add chicken to sauce.
Meanwhile, cook penne according to directions; add penne to sauce & mix well; serve hot.

PEANUT BUTTER BLONDIES

I got this recipe off of love deliciousness blog (Thanks Linds!!) These are soooo good...Chad and I LOVE peanut butter!!

Ingredients:
~4-5 tbsp. butter
~1/2 cup peanut butter (I used creamy)
~1 cup brown sugar (I used organic)
~1 egg
~1 tsp. vanilla extract
~1/4 tsp. salt
~1 cup flour (I used wheat flour)
~1/2 tsp. baking powder
~1/2 cup chocolate chips (I used Nestle's combination bag of chocolate chips and peanut butter chips.)

Preheat oven to 350 degrees.
Line an 8×8 pan with foil (I didnt do this step) & lightly spray with cooking spray.
In a medium microwave safe mixing bowl, melt the butter for 20-30 seconds until almost/all melted. Allow to cool for 5 minutes.
Stir the peanut butter into the butter until creamy and smooth.
Add the brown sugar to the butter/peanut butter and stir until smooth.
Add the egg and vanilla and stir to combine.
Add the flour, baking powder and salt to the peanut butter mixture and stir just to combine.
Gently fold in chocolate chips and any other additions (chopped nuts, chopped Reese’s cups, Reese’s pieces, etc).
Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top.
Bake for 20-30 minutes or until set in the middle. Cool on rack before cutting.

FETA & SPINACH STUFFED CHICKEN BREASTS

Serves 2 (with leftovers for hubby:)

Ingredients:
~3 med chicken breasts, pounded thin
~spinach, cooked in lemon and olive oil (enough for stuffing)
~feta cheese, crumbled (I used sun dried tomato basil feta)
~2 eggs, beaten
~seasoned italian bread crumbs
~2 c. sliced mushrooms (I used diced onion)
~1 tbsp. cornstarch
~1/2 c. dry white wine
~2 c. chicken broth
~lemon juice to taste
~2 garlic cloves; minced
~pepper to taste
~2 tbsp. olive oil
~1 cup of uncooked rice (I used chicken stock instead of water for more flavor)

Pre-heat oven to 400 degrees.
Cut chicken in half 3/4 of the way thru, stuff chicken breast with spinach and Feta cheese. Season chicken with pepper. Dredge in eggs and seasoned bread crumbs. Brown in frying pan with evoo; place in greased glass dish. Bake for 30 minutes. Cook rice according to package.

Gravy: Saute 1 cup of mushrooms & garlic in 1 tbsp. butter. Add 1 tablespoon of cornstarch (I would disolve in chicken stock first & mix well); pour into pan with mushrooms or onions. Cook and mix well. Add 1/2 cup dry white wine, 2 cups chicken broth, and lemon. Boil for 3 minutes. Pour over heated chicken & rice!