Silver Dollar Oat Pancakes, Taco Salad 2

Hi everyone!

Tomorrow I am going to make Silver Dollar Oat Pancakes for breakfast. The trick with these is to make little tiny pancakes. You could make regular sized ones but where is the fun in that? Since these have the oats, they're a little heartier pancake rather than light and fluffy. Katie has notes under the recipe so be sure to check those out. I'll be serving sliced nectarines, applesauce and bacon on the side. For dinner, I'm making Taco Salad. I do plan to use ground turkey. This is a bit different than your traditional taco salad as this is with Catalina dressing and Doritos. Should be good though. I'll be serving sliced apricots with this.

Silver Dollar Oat Pancakes
Katie (Katiedid) from Taste of Home

1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1-1/2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup buttermilk
1/2 cup cinnamon applesauce
2 tablespoons butter, melted
Maple syrup or topping of your choice

In a large bowl, combine the dry ingredients. In a small bowl, beat the egg, buttermilk, applesauce and butter; stir into dry ingredients just until moistened. Pour batter by 2 tablespoonfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Yield: 4 servings.

Katie's Notes: I used whole wheat flour and unsweetened applesauce with 1 teaspoon cinnamon added. I may try eliminating or reducing the butter next time.

Taco Salad 2
Contributed By: 4kowboys

1 1/2 lb Turkey meat or ground beef
1 Packet taco seasoning
1 cup Shredded cheddar cheese
1 Large head of lettuce cored and chopped
1 cup Onion chopped
1 cup Green bell pepper chopped
1 Large tomato chopped
Olives (optional)
1 bag Cheese doritos
1 bottle F.f. catalina salad dressing

cook and crumble ground meat with taco seasoning until done. Mix all other ingrediants together except meat and dressing. Add meat and dressing right before serving

Amy

To Die for Blueberry Muffins, Pasta with Meat Sauce, Marinated Cucumbers

Hi everyone!

Tomorrow we are heading out on another camping trip. I am really looking forward to getting away from "technology" for a few days. Before I go, I'm going to whip up some To Die for Blueberry Muffins. These are your basic blueberry muffin and my family loves them. Feel free to use frozen blueberries (thaw them first) if you don't have fresh. For dinner, I'm doing a spaghetti dish that is from the WW site. I am going to cheat and use a couple jars of Prego since we're camping. I will use ground turkey though. This recipe is for a single serving (I think) so I plan to use 1 package of ground turkey, 2 jars of prego (with mushrooms) and one package of spaghetti noodles. I know, there's not really a point in using a recipe but whatever. I'm also going to make up these marinated cucumbers to serve with the pasta. I'll also be serving grapes.

To Die for Blueberry Muffins
(Mags via allrecipes.com)

1 ½ c. all-purpose flour
¾ c. white sugar
½ tsp. salt
2 tsp. baking powder
1/3 c. vegetable oil
1 egg
1/3 c. milk
1 c. fresh blueberries
Topping:
½ c. white sugar
1/3 c. flour
¼ c. butter, softened
1 ½ tsp. ground cinnamon

1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Pasta with Meat Sauce
Amylz – WW website

4 oz lean ground turkey
1 tsp olive oil
1/8 cup shallot(s) chopped
1 medium garlic clove(s) minced
1/2 cup canned tomato sauce heated
1 1/2 cup mushroom(s) sliced
1/4 tsp ground oregano
1 cup cooked whole-wheat spaghetti
1 tsp Kraft Non-Fat Grated Cheese Topping

Heat oil in a nonstick pan sprayed with cooking spray over medium-heat. Sauté garlic and shallots until tender. Add turkey, mushrooms and oregano and season to taste. Stir and sauté until turkey is cooked through. Add tomato sauce and simmer. Serve over pasta with parmesan cheese.

Marinated Cucumbers
Amy – amylz
about.com

4 medium cucumbers, thinly sliced
1/2 cup vinegar
1/4 cup cold water
2 tablespoons chopped dill
3 tablespoons sugar
1/2 teaspoon salt
dash pepper

Combine sliced cucumber with all other ingredients; cover and refrigerate for 2 to 3 hours before serving.

Amy

Dottie Kuster’s Tomato Pie, Eggplant Tomato and Cheese Bake

Hi everyone!

Tomorrow we are going to the fair so I'm not cooking dinner. I thought I would leave you with a couple of tomato recipes that come highly recommended in my cooking group. I haven't personally tried either but people rave about the Tomato Pie. If you like tomatoes, I highly encourage you to give this a try and let me know what you think. The second one is a newer recipe in the group but people seem to like it. I figure a few of you may be eggplant fans and would want to try something new.

Dottie Kuster’s Tomato Pie
Sandy~Bettyinthekitchen
(6-8 servings)

1 9-inch unbaked pastry shell
3 medium tomatoes, peeled and thickly sliced (remove most of the liquid and seeds)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp basil
1/4 cup chopped fresh chives
1/4 cup mayonnaise
1 cup grated, sharp cheddar cheese

Bake pie crust at 425 degrees for 5 minutes. Remove from oven, reduce heat to 400 degrees. Cover the bottom of pie crust with tomato slices, sprinkle with salt, pepper, basil and chives. Thoroughly combine the mayonnaise and cheese. Carefully spread this mixture evenly over the tomato slices, making sure to seal the edges of the pie crust completely. Bake for 35 minutes.

Sandy’s Notes: use 1 tsp basil, sub green onions for the chives. Use light mayo.

Eggplant Tomato and Cheese Bake
Rachel ~ burns_toast

1 large eggplant, cut into 1/2 inch rounds
1/2 cup flour
1 1/4 cups seasoned bread crumbs
1 egg, slightly beaten
1 garlic clove, sliced
3 large tomatoes, sliced
1/2 cup olive oil
3/4 cup grated parmesan cheese
1/2 lb thinly sliced mozzarella cheese
salt and pepper

Dip eggplant in flour, then egg and then in bread crumbs. Heat 1/4 inch oil in skillet and cook eggplant in batches, until golden brown on both sides. Place cooked eggplants on paper towels to drain and season with salt and pepper. In bottom of baking dish alternate layers of tomatoes and eggplant, salt and pepper, grated Parmesan cheese and Mozzarella slices, ending with Mozzarella on top. Bake in pre heated oven 350F degrees uncovered, for 60 minute.

Amy

Dill Lemon Chicken Pasta Salad, Garlic Herb Italian-Style Pork Chops

Hi everyone!

Tomorrow I am making some Dill Lemon Chicken Pasta Salad for lunch. This is for 50 servings so you want to cut this way down for your family. I can't find lemon penne here so I just use regular. For dinner, I'm making pork chops. You serve them on a salad. It calls for the McCormick Garlic Herb seasoning and I love this stuff. I use it all the time on veggies and meat. It's really good!

Dill Lemon Chicken Pasta Salad
Amy – amylz
All Recipes - Yields: 50 servings

20 pounds skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
3 stalks celery, chopped
5 pounds lemon penne pasta
12 cups mayonnaise
1 cup lemon juice
2 teaspoons dried dill weed
4 cups buttermilk

1. In a large bowl combine the chicken, celery and pasta and toss together. In a separate large bowl, combine the mayonnaise, lemon juice and dill weed and mix well, then stir in buttermilk.
2. Add lemon dill mixture to chicken mixture and toss to coat. Cover bowl, chill for 20 minutes, and serve.

Garlic Herb Italian-Style Pork Chops
Amy - amylz
Makes 4 servings.

4 teaspoons McCormick® Garlic Herb Seasoning Blend, divided
4 bone-in pork chops, 1/2-inch thick
5 tablespoons olive oil, divided
8 cups salad greens
1 cup chopped tomato
1/4 cup thinly sliced red onion
2 tablespoons white balsamic vinegar or white wine vinegar

1. Sprinkle 3 teaspoons of the Seasoning Blend over pork chops; set aside.
2. Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add pork chops; cook 8 minutes or until desired doneness, turning once.
3. Toss salad greens, tomato and onion in large bowl. Mix remaining 3 tablespoons olive oil, vinegar and remaining 1 teaspoon Seasoning Blend. Pour over salad; toss to coat well. Divide salad among 4 serving plates. Top each with a pork chop. Serve immediately.

Amy

Cracked Peppercorn Marinated Steaks, Key Lime Delight Pie

Hi everyone!

Tomorrow we are having steaks and baked potatoes. I love these McCormick marinades, they're so simple! I'm also making this Key Lime dessert. It's got a lot of instructions so it better be good!

Cracked Peppercorn Marinated Steaks
Amy - amylz
Makes 8 servings.

1 package McCormick® Grill Mates® Peppercorn & Garlic Marinade
1/4 cup red wine
1/4 cup olive oil
2 teaspoons Dijon mustard
2 pounds New York strip, rib-eye or sirloin steaks (about 1-inch thick)

1. Mix Marinade Mix, wine, oil and mustard in small bowl. Place steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Remove steaks from marinade. Discard and remaining marinade.
3. Grill over medium-high heat 5 to 7 minutes per side or until desired doneness.

Key Lime Delight Pie
Amy – amylz
Food Network

Crust:
2 cups all-purpose flour
1/2 cup chilled unsalted butter, diced
2 tablespoons sugar
2 large egg yolks
Pinch kosher or Hawaiian salt, ground
4 to 6 tablespoons cold water
Cooking spray
Filling:
4 large eggs, separated
1 (14-ounce) can condensed milk
3 Key limes, zested and juiced (if Key limes are unavailable substitute 2 tablespoons regular lime juice)
2 tablespoons sugar
Topping:
1 1/4 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
2 to 3 Key or regular limes, thinly sliced
Lime zest and mint leaves

Preheat the oven to 425 degrees F.
Crust: Sift the flour into a mixing bowl and using pastry blender to, "cut in the fat", and blend in the chilled butter until it resembles coarse meal. Add the sugar, egg yolks, salt, and water. Mix to a soft dough. Roll out the pastry on a lightly floured surface and use to line a deep 9-inch pie pan or 8 1/2-inch fluted flan pan sprayed with cooking spray. Prick the pastry bottom and chill. Trim off any excess pastry from around the edge of the pastry shell. Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool.

Filling Preparation: Lower the oven temperature to 350 degrees F. Make the filling by beating the egg yolks in a large bowl until light and creamy. Beat in the condensed milk. Add the lime zest and juice. Mix well and continue to beat until the mixture is thick. Beat egg whites until they form stiff peaks. Slowly add the sugar just until combined. Fold into the lime mixture. Pour the lime filling into the baked crust. Bake for 20 to 25 minutes, or until filling is set and begins to brown. Remove and cool. Chill in refrigerator.

Topping Preparation: Before serving, whip the heavy cream, confectioners' sugar, and vanilla extract. Spoon or fill pastry bag to decorate edge of pie with whipped cream. Cut the lime slices from the center to the edge and twist. Arrange the lime slices between puffs of whipped cream. Lightly sprinkle lime zest and delicately, place mint leaves to accent the pie.

Amy

Cinnamon Roll Oat Muffins, Buffalo Chicken Salad, Chicken Patties, Cherry Tomato Salad

Hi everyone!

Tomorrow I'm making up a batch of Cinnamon Roll Oat Muffins. This method would really work with any flavor of instant oatmeal. You could totally play around with it. It does call for a glaze which I'll probably leave off but it sounds delicious. For lunch, I'm making some Buffalo Chicken Salad. My 7 year old will love this. This would be a great salad to use leftover chicken as well as you just need to toss it with the hot sauce. For dinner, I'm making Chicken Patties and a Cherry Tomato Salad. The chicken patties look so good. You use ground chicken and then a ton of veggies. These would probably be great as a sandwich too. The salad is just olives and tomatoes. I will leave out the pine nuts but serve them on the side for people to add. This is a perfect salad for this time of year!

Cinnamon Roll Oat Muffins:
(Jessica)
Makes about 12-15 regular-size muffins

1 Cup All Purpose flour
1 Cup Whole Wheat flour
1 TB baking powder
1/2 tsp baking soda
1/2 tsp salt
2 packets Quaker Cinnamon Roll Oatmeal
1/2 cup sugar
1 tsp vanilla extract
1 large egg
3 TB Vegetable Oil
1 1/4 cup 2% milk (lactose free works well)

*Preheat oven to bake at 350º.
*Lightly grease muffin cups.
*In a medium bowl, combine all dry ingredients.
*Blend well, then add sugar.
*In a small bowl, combine all wet ingredients.
*Add bowl of wet ingredients to flour mixture in medium bowl.
*Mix with electric mixer, just until everything is blended. Do not over-mix.
*Fill muffin cups about 3/4 full. Do not over-fill.
*Bake for about 15-18 minutes, but check for doneness. Tops should be golden brown.
*Allow muffins to cool in tin for about 10-15 minutes.
*Arrange muffins in a large dish, placed right next to each other.
*Drizzle with Confectioner's Glaze while still warm.
*Serve.

Confectioner's Glaze:
(Jessica)
1/2 cup confectioner's sugar
1/4-1/2 tsp vanilla (if desired)
1 TB milk
*Blend until smooth.
*Thicken with more sugar, if needed, or thin with more milk if needed.

Buffalo Chicken Salad
Amy - amylz
Recipe courtesy Rachael Ray

2 hearts romaine lettuce, chopped
1 cup shredded carrots, available in pouches
2 ribs celery with greens, chopped
1/2 cup ranch dressing
1/2 cup blue cheese crumbles
1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces
1 tablespoon vegetable oil, 1 turn of the pan
2 tablespoons butter
Salt and black pepper
1/4 cup hot sauce

Preheat a skillet over medium-high heat. Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl. Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more. Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.

Chicken Patties
Amy - amylz
Recipe courtesy Guy Fieri

2 ounces olive oil
1/2 red onion, diced
4 tablespoons diced black olives
1/2 red bell pepper, diced
1 jalapeno, diced
2 cloves garlic, diced
1/4 cup diced artichoke hearts
1 1/2 pounds ground chicken
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Ketchup
Mustard
Toasted sesame buns
Lettuce
Tomato

In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool. Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes. In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side. Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.

Cherry Tomato Salad
Amy – amylz
Servings: 6

40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and
sliced
2 green onions, minced
3 ounces pine nuts 1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste

1. In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
2. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
3. In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

Amy

Banana Blueberry Pancakes, Beef and Noodle Bake

Hi everyone!

Tomorrow is our last day of camping and I'm making Banana Blueberry Pancakes for breakfast. The kids love blueberry pancakes and banana pancakes so when they're both in one pancakes, I'm sure it will be a hit. We'll be back home for dinner and I'm whipping up a quick Beef and Noodle Bake. It can cook in the oven while I'm putting camping gear away. This is kind of like spaghetti casserole but you use any noodles. I'll only do the cream cheese layer on half but otherwise follow directions. I have a bunch of macaroni noodles I want to use up so that's what I'm going with.

Banana Blueberry Pancakes
Katie (Katiedid) from Healthy Cooking A/M '08

1 c whole wheat flour
1/2 c all-purpose flour
2 T sugar
2 tsp baking powder
1/2 tsp salt
1 egg, lightly beaten
1 1/4 c fat-free milk
3 medium ripe bananas, mashed
1 tsp vanilla extract
1 1/2 c fresh or frozen blueberries
Maple syrup, optional

In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas, and vanilla; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup if desired. Nutrition Facts: 2 pancakes (without syrup) 195 calories, 2 g fat (trace saturated), 31 mg cholesterol, 317 mg sodium, 41 g carbohydrate, 4 g fiber, 6 g protein

Beef and Noodle Bake
???

2 cups cooked pasta
1 lb. ground beef
1 medium onion
2-3 garlic cloves, minced
1 can tomato sauce
1 pkg. cream cheese
1 cup sour cream
2 green onion, chopped
salt and pepper to taste

Preheat oven to 350. Brown beef, garlic and onion. Drain. Add tomato sauce and seasoning. Simmer 15 minutes. Mix sour cream, cream cheese and green onion. Layer cooked pasta, tomato sauce. Spread cheese mixture over top. Sprinkle with cheddar. Bake uncovered about 35 minutes or until top starts to brown.

Amy

Truck-Stop Buttermilk Pancakes, Best Hamburger Ever, Wagon Wheel Pasta Salad

Hi everyone!

Tomorrow we will be camping and it always seems like I have more cooking to do when we're away from home. We'll be starting the day with pancakes. This recipes is for buttermilk pancakes. These are pretty basic. The kids will love them. For dinner, I'm making hamburgers and a pasta salad. I'll be leaving the cheese out of the burgers for my family but I think it sounds delicious to add it in. These burgers are regular burgers with a lot of things added to it. I know my kids will think these are awesome. The pasta salad is so simple. You could add in other veggies you like easily!

Truck-Stop Buttermilk Pancakes
Katie (Katiedid) from Allrecipes

5 eggs
1 1/2 cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt (optional)
5 tablespoons sugar

In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.

Best Hamburger Ever
Amy – amylz
Servings: 4

1 1/2 pounds lean ground beef
1/2 onion, finely chopped
1/2 cup shredded Colby or Monterey Jack cheese
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 egg
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed dried rosemary
salt and pepper to taste

Directions:
1. Preheat a grill for high heat.
2. In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
3. Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

Wagon Wheel Pasta Salad
Grace (TigMode)

Our local deli makes this salad and it's so easy but so good that I stole their concept! It tastes best if it gets to sit for a few hours before serving.

1 pound box wagon wheel pasta, cooked to directions and cooled
1box frozen peas
1 box froxen corn
1 cup shredded carrots
1 bottle Hidden Valley Ranch Original dressing

Cook corn and peas together. Add to cooked pasta and shredded carrots, toss with dressing.

Amy

Tequila Lime Chicken, Savory Ranch Red Potato Packets

Hi everyone!

Tomorrow we are heading out for our first camping trip of the summer. I'm very excited! For our first night there I am going to make Tequila Lime Chicken. This is a great recipe for camping because I can put it in a Ziplog bag to marinade at home and all I need to bring is the bag of chicken. So easy, no fuss! I'm also doing Red Potato Packets. These are great for camping because you throw them on the grill. I'm going to assemble the packets before we leave home and again, so simple, I'll just throw them on the grill.

Tequila Lime Chicken
Amy - amylz
Barefoot Contessa

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Savory Ranch Red Potato Packets:
(Jessica)

1 lb (about 4-6 medium & large) Red Potatoes
1 small (about 1/2 cup) Vidalia onion
1 cup Lite Ranch salad dressing
1/4 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder (or 2 cloves finely chopped fresh garlic)
1 cup part skim shredded mozzarella (or favorite melting cheese)

*Slice potatoes into 1/4-1/3 inch thick "coins" then cut into quarters. Move to a medium mixing bowl. *Coarsely chop the onion, then add to the potato bowl & combine. *In a small mixing bowl, combine all remaining ingredients except cheese & blend well. *Toss potatoes & onions with the Ranch mixture until all is evenly coated. *Add shredded cheese and blend until all is evenly distributed. *Divide mixture in half, putting half in one foil packet and half in another foil packet. *Grill (or bake at 400º) for 30 minutes, or just until potatoes are desired tenderness. *Makes about 4-6 servings.

Amy

Banana Orange Muffins, Hawaiian Pizza, Meat Marinade

Hi everyone!

Tomorrow I'm making some Banana Orange Muffins. I plan to use raisins and I'll likely do half whole wheat flour. These sound yummy! For lunch, I'm making Hawaiian Pizza. The recipe isn't specific but I think you should put the sauce that comes with the crust on the pizza. For dinner, we're having meat. Well, the recipe I'm using is a marinade for any kind of meat. This would be great on chicken, pork or beef. I'm going to go with whatever is on sale.

Banana Orange Muffins
Katie (Katiedid)

1 1/2 c oats (quick or old-fashioned, uncooked)
1 c all-purpose flour
1/3 c brown sugar, firmly packed
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt (optional)
1/3 c dates (optional) or raisins, chopped (optional)
8 oz plain nonfat yogurt or 3/4 c low-fat buttermilk
3/4 c banana, mashed and ripe (about 2 medium)
2 egg whites, lightly beaten or 1 egg, lightly beaten
2 T vegetable oil
1 1/2 tsp orange zest

Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray. In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well. In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.). Fill muffin cups almost full. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.

Katie's Notes: Subbed half whole wheat flour. Added raisins to the last few muffins, didn't bother to chop them. Used a heaping 1/2 tsp cinnamon and a sprinkle of pumpkin pie spice.

Hawaiian Pizza
Amy - amylz

Prepared pizza crust (recommended: Boboli)
2 cups shredded or cubed cooked chicken breast
1 cup diced pineapple
1 cup diced baked ham
1 cup shredded part-skim mozzarella
1 cup shredded Monterey Jack or Pepper Jack cheese

Preheat oven to 450 degrees F. Place pizza crust on a baking sheet and top with all remaining ingredients, in the order listed. Bake 8 to 12 minutes, until cheese is melted and bubbly.

Meat Marinade
Cyndy (MyPB&Jelly) pw recipe contest

1/2 c vegetable oil
1/4 c apple cider vinegar
1/4 c lemon juice (I use the bottled stuff)
2 T Worchestershire sauce
2 T soy sauce (I use less)
1 1/2 tsp salt
1 1/2 tsp pepper
dash of garlic powder
1 tblsp dried parsley flakes

Whisk all together and pour into a zip bag and add meat. Marinate from 1 to 24 hours. Have DH grill it outside. The longer it marinates the more flavorful and tender it becomes.

Amy