Mini-Banana Muffins

This one is a repeater for me - that's why it doesn't get a number! I adapted this recipe from a recipe I found online. I have cute mini-muffin tins that I never use and this is a great excuse to break them out! Plus, mini muffins are GREAT for little fingers. My daughter goes nuts for these "more peese!" You can make them in a bigger tin (making just 12 muffins), you will just have to cook them longer.

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Mini Banana Muffins

Yield: 36 mini muffins (or 12 large)
Source: Amy's original - adapted from a recipe I found online

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
1/2 tsp cinnamon
1/2 tsp vanilla

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda and salt. Set aside.

2. In a large bowl, combine bananas, sugar, egg, melted butter, cinnamon, and vanilla. Add flour mixture, and beat until smooth (I just use a whisk and that leaves banana chunks. If you want them smoothe, use a mixer). Scoop into muffin pans.

3. Bake in preheated oven. Bake mini muffins for 13 to 15 minutes (or if you want - large muffins for 25 to 30 minutes.) Muffins will spring back when lightly tapped and be slightly browned on top.

NUTRITIONAL INFO:
For large muffin: 184 cals, 5.8g fat, 1.2g fiber
For each mini: 61 cals, 1.9g fat, .4g fiber

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Easy Cheesy Chicken Enchiladas

I very rarely cook without a recipe. What can I say!? I'm a Virgo, I need order and direction. Anyway, this is one of the few things that I make without thinking about it. I've never really measured out the ingredients and when people ask how I make these enchiladas, I just end up with a long sordid tale that probably is confusing! So tonight I busted out the enchiladas and decided to write down the measurements as I go. Hopefully it makes sense. We LOVE these enchiladas and it's one of the things my husband requests on a regular basis. Serve with some Spanish rice and refried beans and you have a great weeknight meals!!

PS: These are not soaking in sauce, so if you love your enchiladas with a ton of sauce, add an extra can of enchilada sauce! Put a little more on the bottom and the rest on the top. This recipe is versatile - you really can't go wrong mixing it up to suit your liking!

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Amy's Easy Cheesy Chicken Enchiladas
Source: An Amy original
Yield: 8 enchiladas

Cooking Spray
1 cup diced onion
1 4.5-ounce can diced green chiles, undrained
1 10-ounce can enchilada sauce, divided
3 cups cooked, shredded chicken (I use 1 rotisserie chicken, picked clean and shredded)
1 Tbsp light sour cream
hot sauce (optional)
4 cups shredded cheese (use cheddar, Monterey jack, a mix of the 2, or Mexican blend - your choice!)
Sour cream for serving

1) Preheat oven to 350 degrees.

2) Heat a small skillet over medium-high heat. Spray with cooking spray and add oninos. Saute until soft and slightly brown (4-5 minutes). Add the undrained chiles and saute 1-2 minutes until well combined with the onions.

3) Place the shredded chicken in a medium bowl. Add the onion/chile mix and stir to combine. Add 2 Tbsp of the enchilada sauce and 1 Tbsp light sour cream and a few shakes of hot sauce, if you like it spicy! Stir to combine.

4) Spray a 13x9 pan with cooking spray. Spoon about 3 Tbsp of enchilada sauce into the bottom of the pan - just enough to coat it. Spread with the back of the spoon, if necessary.

5) Fill tortillas each with approx 2 Tbsp cheese (2 hearty pinches) and 1/3 cup of the chicken mixture. Roll up and place seam side down in the baking dish. Cover enchiladas with remaining enchilada sauce. Use the back of the spoon or a spatula to smoothe the sauce over the top of the enchiladas. Make sure you get the edges so they don't get too dried out! Sprinkle the remaining cheese over the top of the enchiladas.

6) Bake at 350 degrees for 30 minutes - just until the cheese is nice and melty and the sauce is bubbling around the sides!

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(34) Dijon Green Beans

This is a modification of a recipe I tried last week. It needed something, and the onions were the secret. These are light and easy to make. These beans will go into the regular rotation!

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Dijon Green Beans

Yield: 4 generous servings
Source: An Amy original

1 lb fresh green beans, trimmed
1 medium onion, thinly sliced (about 1c)
1 Tbsp olive oil
1 Tbsp Dijon mustard
Salt & pepper to taste

1) Bring a large pot of salted water to a boil. Add the green beans and cook until the beans are fork tender - about 8 minutes.

2) Drain beans and return the empty pot to the stove. Heat the olive oil over medium-high heat. Add onions and saute until brown and tender, about 5 minutes. Remove pan from heat. Add Dijon mustard and salt and pepper to taste. Stir 30 seconds until combined with onions. Return green beans to the pan and stir until well combined with the onions.

Nutritional Info
Calories: 79.2, Total Fat: 3.6 g, Cholesterol: 0.0 mg, Sodium: 97.6 mg, Total Carbs: 10.5 g, Dietary Fiber: 4.4 g, Protein: 2.4 g