Banana Chocolate chip baked oatmeal cups

4 overripe bananas (mashed), 2 large eggs, 2 cups low fat milk( I used almond milk) 1/2 cup packed brown sugar, 1 1/2 tsp baking powder, 1 tsp vanilla extract, 2 tsp cinnamon, 4 cups rolled oats, 1 cup dark chocolate chips
Directions- Preheat oven to 350 degrees and spray 2 muffin pans with liners -- I recommend using silicone muffin cups as they come out so easily ( I got mine off of amazon)! In a large bowl, combine bananas, eggs, milk and brown sugar with a whisk until smooth .Add baking powder, vanilla, and cinnamon and whisk until smooth. Stir in oats and chocolate chips. Fill muffin cups ¾ full and bake for 25-30 minutes until golden brown on top. Serve warm or cool completely to store: in the refrigerator for up to 1 week or in the freezer for 3-6 months. We love them for a quick, healthy breakfast.

Green monster veggie muffins

*(These overall taste yummy! I tried them because my boys (and I) have a hard time getting our daily veggies in.)

1 cup apple sauce, 1/2 cup spinach, 1 ripe banana, 1/4 cup almond meal, 3 tbs. sugar, 3 tbs. coconut oil1, .5 cup flour (I used whole wheat), 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 1/2 cup shredded carrots
Directions- Preheat oven to 350F, In a blender, combine apple sauce, spinach, banana, almond meal, sugar, and coconut oil. Blend until smooth. In a large bowl, mix flour, baking powder, baking soda, salt. Mix green mixture into flour mixture until well combined, making sure not to overmix. Add in shredded carrots. Grease a muffin pan, or use silicone liners and prepare pan. Bake for 15-17 minutes, or until toothpick comes out clean!

Energy Balls

*(Family Fav!!! Reposting this because I make them every week and they are just such a good snack/breakfast) Every time I make these I double the batch.

1 cup old-fashioned oats, 1/2 cup creamy or crunchy peanut butter ( I like to do half creamy pb and half almond butter- you could do all almond butter as well…Adam doesn’t like when I make them this way because he likes the taste of PB way more), 1/2 cup ground flaxseed, 1/2 cup chia seeds, 1/2 cup unsweetened shredded coconut (I usually eyeball the flaxseed, chia seeds, and coconut), 1/3 cup honey, 1/2 cup dark chocolate chips or carob chips, (I sometimes add a scoop or half a scoop of vanilla protein powder)
Directions- Stir the honey, PB, and protein powder (if added) in a large bowl first. Add the remaining ingredients and mix together well. Form into balls. I chill in the freezer for about 15 before I make them into balls and put them in an airtight container. We keep ours in the freezer because we like them hard.

Hot Beef Sandwiches

1 chuck roast, 1 can of Campbell’s cream of mushroom soup, 1 envelope of Lipton’s onion soup, add a little salt/pepper & a pinch of garlic powder.
Directions- Cook in slow cooker on low for about 24 hours. Should shred when stirred with a fork ( I like to use my hand blender to shred it easier/quicker).

**3 different Chili recipes below...because anyone who lives in Minnesota knows Chili is the best during these cold months:)

Shredded Chicken Chili

½ onion chopped, 1/2 tbsp garlic powder, 1 tbsp Butter, 1 tbsp chili powder, 1 tbsp cumin, 2 cups chicken broth, 2 oz tomato paste, 1 jalepeno pepper chopped (optional), 4 oz cream cheese, 4 large chicken breasts (shredded), 10 oz diced tomatoes canned (undrained)
Directions- In a large stockpot melt the butter over medium-high heat. Add the onion and cook until translucent. Add the shredded chicken (you can use rotisserie chicken too), chicken broth, diced tomatoes, tomato paste, chili powder, cumin, garlic powder, and jalapeño to the pot and combine by gently stirring over the burner. Bring to a boil, and then drop it down to a simmer over medium-low heat and cover for 10 minutes. Cut cream cheese into small 1 inch chunks. Remove the lid and mix in the cream cheese. Increase the heat back up to medium-high and continue to stir until the cream cheese is blended in. Remove from the heat and season with salt and pepper. We love adding shredded cheese and crushed chips to this yummy meal.
Easy Crockpot chili
1 lb ground beef browned, 2 15 oz cans dark kidney beans, drained 14.5 oz can of tomato sauce, 1 14.5 oz can tomatoes, 1 packet of chili seasoning, 2 cups water, shredded cheese for topping, and chips for dipping
Directions- Brown beef and drain grease. Place in crockpot. Add in kidney beans, tomato sauce, tomatoes, chili seasoning and water. Stir until well combined. Cook on LOW for 6-7 hours or HIGH for 4 hours. Serve with shredded cheese and plain greek yogurt on top. We love dipping our chips too:)

Easy White Chicken Chili

48 oz canned great northern beans, 1 rotisserie chicken (shredded) or shredded crockpot chicken (2 chicken breasts will work), 2 garlic cloves (minced), 1 tbsp olive oil, 2 tsp ground cumin, 4 cups chicken broth, 1 yellow onion, 2 (4oz) can green chilies), 1 1/2 tsp oregano, 1/4 tsp cayenne pepper, sea salt
Directions- Saute onion, garlic, olive oil in a pan. Combine beans, broth, garlic, and onion in a large pot and boil for 15 minutes. Add remaining ingredients and then simmer for 1 hour. Scoop up a bowl and top it with shredded cheese and plain greek yogurt. Use crackers or chips for dipping.

Oven Roasted potatoes

6 small red potatoes, 1/4 cup olive oil, 1 1/2 teaspoons salt, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/4 teaspoon onion powder
Directions- Preheat the oven to 450 degrees. Clean & cut the potatoes into “1/2-1” cubes. In a large bowl mix the potatoes with the oil and spices. Spray a shallow baking pan with cooking spray. Spread the potatoes in the bottom of the pan. Bake at 450 for 25-30 minutes. Stir the potatoes after about 15 minutes so they brown on all sides. I like to broil them for a few minutes to make them extra crispy! Enjoy ( I love them with ketchup).

The Best Bean dip

1 can refried beans, 1 cup picante sauce, 1 cup (4 ounces) shredded Monterey Jack cheese, 1 cup (4 ounces) shredded cheddar cheese, 3/4 cup sour cream, 1 package (3 ounces) cream cheese, softened, 1 tbsp chili powder, 1/4 tsp ground cumin, tortilla chips
Directions- In a large bowl, combine the first eight ingredients; transfer to a small slow cooker. Cover and cook on high for 2 hours or until heated through, stirring intermittently. Serve with tortilla chips! Great for watching football or get togethers!

Healthy Avocado brownies

1 large avocado, 1/2 cup unsweetened applesauce, 1/2 cup maple syrup, 1 tsp vanilla extract, 3 large eggs, 1/2 cup coconut flour, 1/2 cup unsweetened cocoa powder, **1/4 tsp sea salt, 1 tsp baking soda
Directions- Preheat oven to 350 degrees F. In a blender or food processor combine avocado, applesauce, maple syrup and vanilla. Add these ingredients to a large bowl and whisk in eggs. Add in coconut flour, cocoa powder, sea salt and baking soda and stir until well-combined. Grease an 8 x 8 inch baking dish with coconut oil and add batter. Place in oven to bake for 25 minutes (slightly less for fudgier brownies or slightly longer for more cake-like brownies). Allow to cool for 20 minutes before cutting into 16 brownies. Keep them on the counter in an airtight container at room-temperature for up to 2 days or for a longer shelf-life store in the fridge or freezer. We love these with ice cream for a post dinner desert!

Our family tries to eat overall healthy so sometimes I modify recipes to make them healthier. I also love any easy recipes that aren’t too difficult or take too long to prepare…especially with a needy one year old who always wants mommy lately.

** Found most these recipes on Pinterest or from my mama! These are some of my go to meals that our family enjoys. I love getting to share them with you and hope you can enjoy a few of them!

xoxo,

MRS T