Green Muffins

afterlight

Yippy, (jumping up and down) my Weelicious Lunches cookbook finally arrived!!!!!!!

That means I am headed down the road to becoming a slave to my kitchen, which I’m totally not complaining, and Holden’s class will be treated with scrumdiddlyumptious goodies!!!!!

Calling all Spinach haters, I have a challenge for you!!!!!!

I dare you, in fact I double dog dare you to make, bake and eat these Spinach Cake Muffins.

INGREDIENTS

  • 1/2 cup unsweetened apple sauce
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 1 cup packed fresh spinach leaves
  • 1/3 cup sugar
  • 2 tbl spoons canola or vegetable oil
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

I dare you to…

  1. Pre-heat the oven to 350 degrees and use paper liners or greased mini muffin pan.
  2. Place the applesauce, egg, vanilla, spinach, sugar, and oil in a food processor and puree until smooth. If you don’t have a food processor I’m sure a blender will work out fine.
  3. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  4. Pour the spinach puree into the flour mixture and stir until combined. Scoop the batter into the muffin cups, filling each cup 2/3 full.
  5. Bake for 12 mins, or until toothpick inserted in the center comes out clean.
  6. transfer to wire rack to cool.

Now eat one and thank me later because you couldn’t taste the spinach, could ya?.

Chicken for your chicken with a side of peppermint candy canes

I got a couple sick chicky’s in the house and thought I would make some soup. Chicken tortilla sounded good so I pulled out the cookbook and went to town on a recipe I havent tried yet. Im so excited about this creation that I want to share it with you.

I subed a few ingredients and it was fab.

photo 1-4

SOOOOO Yummy!!!!!

  • 1 tablespoon olive oil
  • 1 small onion, diced (about 1 cup)
  • 1 teaspoon kosher salt
  • 1 red bell pepper, diced
    • my substitute: 1/2 red bell pepper, diced and 1/2 green bell pepper, diced
  • 1 small garlic clove, minced
  • 1 teaspoon ground cumin
  • One 32oz box chicken broth
  • 1 bay leaf
  • 1 1/2 cup frozen corn kernels
  • One 15oz can diced tomatoes
    • My substitute: One 15oz can of diced tomatoes with green chillies
  • 1lb boneless skinless chicken breasts whole
  • Juice of 1 lime
  • crushed tortilla chips
    • my substitute: warm tortillas
  1. In a large sauce pan or Dutch oven, heat the oil over medium heat. Add in the onions and sauté till soft.
  2. Add the salt, bell pepper, garlic, and cumin and sauté for 2 mins.
  3. Add the broth bay leaf corn, tomatoes, and chicken. Bring to a boil then simmer on low for 10-15 mins till chicken is cooked through.
  4. Once chicken is cooked through, remove chicken from the pot and set aside to cool enough for you to touch. Once cooled shred with a fork or your fingers.
  5. Place the shredded chicken back in the broth, add the lime juice and simmer for approx. 3 mins to warm the chicken back up.

Additions to yummy it up: Shredded cheese, avocado, sour cream, cilantro, green onion.

Thank you Weelicious cookbook for the great recipe!

 

photo 2-4

As for dessert… Do you have any left over candy canes?????????

  • Crushed up candy canes. put the candy canes in a plastic baggy and crush them with a meat cleaver.
  • Vanilla ice cream as much as your heart desires
  • Chocolate syrup or fudge (optional)

Make your self a bowl of ice cream and sprinkle the candy cane on top.

Enjoy friends.