Peanut Butter Chocolate Chip Muffins

Every time I ask my kids what they want me to make...it's muffins! Of course the next question was...what flavor? After going through a couple different options with Madeline, she settled on peanut butter chocolate chip. I knew these would make a great morning snack for her during the school day.

2 cups whole wheat white flour
1 Tbsp baking powder
1 1/2 tsp salt
1 1/4 cup creamy peanut butter
1 1/2 cups mini chocolate chips
1 cup milk
2/3 cup sugar
1/3 cup coconut oil, melted
2 eggs
1 tsp vanilla

Preheat oven to 375 degrees. Line two baking tins with paper liners and set aside.

In a large bowl combine the flour, baking powder and salt. Add in the remaining ingredients and mix until just combined. Fill the prepared muffin cups 3/4 full.

Bake for 15 to 18 minutes or until a toothpick inserted comes out clean. Remove from tin and place on a cooling rack to completely cool.

Source: The Frugal Girls

Tuscan Style Turkey Breast

I have never made a turkey before and thought it might be a good idea to try cooking a turkey breast first to see how I did. I know it's not too different than a chicken...just a longer cooking time. I found a great recipe to make a turkey breast in the slow cooker. Score! Throw a few ingredients into the slow cooker, turn it on and let it go.

This was the most moist turkey I've had in a long time...no need for gravy! The flavors of lemon and rosemary were subtle, but added a nice flavor. We had half of it one night for dinner and then I made a delicious soup with the leftovers. I'll be sharing the recipe later this week.

1 large turkey breast, bone-in
1 head of garlic, cut in half
1 medium onion, quartered
2 lemons, cut in half
3 sprigs of rosemary
1/2 tsp salt
2 tsp dried thyme
fresh ground pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 Tbsp extra virgin olive oil

In the bottom of a large slow cooker, add the garlic, 3 lemon halves and onions. Place the turkey breast on top and add the sprigs of rosemary instead the cavity of the turkey.

Sprinkle the salt, thyme, garlic powder, onion powder, paprika over the top of the turkey. Slowly spoon the olive oil and squeeze the remaining lemon over the spiced turkey. Cook on low for 7 to 8 hours until completely cooked through.

Remove from the slow cooker and allow to cool before slicing. Serve with your favorite side dishes.

Source: Innocent Delight 

Lentil Beef Stew

How is this week Thanksgiving already? Where did November go? I thought things would slow down since Madeline's cheer season ended earlier this month, but somehow we just filled the rest of the month with other things to do. Granted, I do enjoy having my Monday and Wednesday nights and Saturday mornings free...I'm missing hanging out and chatting with the other cheer moms.

I haven't made beef stew in so long and with the cold snap we had last week, I knew it was time to find a new recipe. This was a super simple recipe and made just enough for dinner and one extra serving for leftovers the next day. I loved the addition of lentils, something different than traditional beef stew.

1 Tbsp olive oil

1 lb beef cubes

2 cups red wine

1 cup water

1 onion, quartered

2 carrots, cut into large, 1" chunks

1 cup mushrooms, quarters

1 cup lentils

1 Tbsp honey

salt

fresh ground pepper

Season beef cubes with salt and fresh ground pepper. Heat the olive oil over medium-high heat in a Dutch Oven. Add the beef cubes and allow to brown on all sides.

Add the red wine and water to the pot and scrape the bottom of the pot. Add the chopped vegetables and lentils and season with salt and pepper to taste. Allow the stew to simmer on low for 1 ½ to 2 hours until the meat is fork tender and the lentils are fully cooked. Serve with crusty bread or a green salad. 

Source: Still Metzing Around 

Wild Rice Butternut Squash Salad

Are you planning your menu for Thanksgiving? It looks like I'm hosting Thanksgiving for the first time this year, so I'm excited to try a few new recipes in addition to our family favorites. This is one of the dishes I'm planning to make. It's refreshing and the flavors scream fall. Both my husband and I loved it, the kids weren't sold on it, but I'm going to make it anyway.

Do you experiment with new dishes for holidays or stick with your family favorites? Share your Thanksgiving sides with me! I'm always looking for new ideas.

2 1/2 cups peeled and finely chopped butternut squash
1 1/2 Tbsp olive oil
salt & fresh ground pepper
2 1/2 cups thinly sliced kale, lightly massaged
1/2 cup dried cranberries
1/4 cup thinly sliced fresh basil
3 cups cooked wild rice, warm

Dressing:
1/4 cup extra virgin olive oil
2 Tbsp pure maple syrup
2 Tbsp balsamic vinegar
1/2 tsp sea salt
1/2 tsp black pepper
1/2 Tbsp chopped fresh rosemary
1 garlic clove, minced

Preheat oven to 400 degrees. Coat the cubed butternut squash with the olive oil and spread over a baking sheet. Season with salt and pepper. Roast for approximately 25 minutes until the squash is fork tender.

While the squash is roasting, combine all the dressing ingredients together and mix with an immersion blender.

In a bowl, combine the kale, cranberries and basil. Toss in the warm rice and roasted squash to slightly wilt the kale. Pour the dressing over the salad and toss to combine. Season with salt and pepper if needed. This salad should be served at room temperature.

Source: Heart Beet Kitchen 

Pumpkin Pie Overnight Oats

I'm always looking for different recipes to make for breakfast, especially ones my daughter will eat before school. She loves her carbs and is always hungry, so anytime I can add in a little protein to her breakfast, I know she'll be good. Plus, she's not a milk drinker anymore, so these little jars of overnight oats give a good amount of calcium each morning. She has become pickier over the last couple of months....I wonder if taste buds really do change as we age? 

I had some leftover pureed pumpkin and thought it would great to make a pumpkin pie flavored overnight oats. It was so good!! I topped mine with some chopped walnuts and loved the bit of crunch they added. I'll definitely be making these again this week. 

1/2 cup rolled oats

1/2 cup vanilla unsweetened almond milk

2-3 Tbsp pumpkin puree

1/2 cup vanilla nonfat Greek yogurt

splash of vanilla extract

splash of pure maple syrup

1/2 tsp pumpkin pie spice

In a mason jar, mix together all the ingredients, Refrigerate overnight. Top with your favorite nuts and enjoy!

Source: A Pumpkin and a Princess

Almond Crusted Chicken Bites - The Secret Recipe Club

It's time for my reveal for this month's Secret Recipe Club! This month, I was assigned Sid's Sea Palm Cooking. I was Sid's assignment a couple months ago (she made my recipe for crispy edamame) and was impressed with how many dinner parties she throws! I would love to drop in for one of her tapas nights! I was inspired by tapas and chose her recipe for Almond Chicken Fingers. I cut the chicken into bite-sized pieces instead of strips, and made them more kid-friendly. Both my kids gobbled them up...after dipping them in honey-mustard.

I have to apologize for my picture..darn daylight savings time!

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

2 Tbsp unsalted butter, melted

1/2 cup almond flour

1/3 cup panko bread crumbs

1/2 tsp smoked paprika

1/4 tsp salt

Preheat oven to 500 degrees. Line a baking sheet with aluminum foil and place a wire rack on top. 

In a medium bowl, combine the almond flour, bread crumbs, paprika, and salt. Dip the chicken pieces into the melted butter and then coat with the dry mixture. Place on the rack and continue until all pieces have been coated. Bake for 10 to 12 minutes or until the chicken is completely cooked through. Serve with your favorite dipping sauce.

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Pumpkin Snickerdoodles #FilltheCookieJar

It's the first Thursday of November and that means time to Fill the Cookie Jar! Where did October go? I can't believe we're already six days into November and the holidays are right around the corner. This month's theme was Thanksgiving and I really struggled finding a recipe to make. I was originally thinking about something with cranberries, but after asking my husband for suggestions, he wanted something with pumpkin.

I found an easy recipe to make pumpkin snickerdoodles. OMG...they're amazing. I'm trying to resist eating the rest of the container as I type this up. They're what you love about snickerdoodles - soft and full of cinnamon - but with a twist of pumpkin thrown in there. 

2 3/4 cup whole wheat white flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

2 tsp pumpkin pie spice

1 3/4 cup sugar, divided

2 sticks unsalted butter, softened at room temperature

1 egg

3/4 cup pumpkin puree

2 tsp ground cinnamon

Preheat oven to 400 degrees. Line two baking sheets with parchment paper and set aside. 

In a large bowl, mix together the flour, cream of tartar, baking soda, salt and 1 tsp pumpkin pie spice. Using a stand mixer, cream the butter and 1 1/2 cups of sugar until the mixture becomes light and fluffy. Mix in the egg at medium speed and then the pumpkin puree. Slowly add in the dry ingredients until the cookie batter comes together. 

In a small bowl, combine the remaining 1/4 cup of sugar, 2 tsp of cinnamon and 1 tsp of pumpkin pie spice. Using a small scoop, roll 2 tablespoons of dough into a ball and roll in the cinnamon-sugar mixture. Place on the prepared cookie sheet and continue until all the dough has been rolled into balls. 

Bake for 10 to 12 minutes until the cookies start to lightly brown but still look puffy. Allow the cookies to cool for 5 minutes on the pan and then transfer to a wire rack to cool completely. 

Source: Baked Perfection

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