Banana Muffins

3-4 overripe bananas
1/2 C. sugar
1/3 C. melted butter
1 egg
1 t. cinnamon
1 t. baking soda
1 t. baking powder
1 1/4 C. whole wheat flour
1/2 C. rolled oats
1/3 C. pecans or walnuts (optional)

Preheat oven to 350

Mash bananas in a large bowl. Add sugar, melted butter and egg until combined. Mix in cinnamon, baking soda, baking powder, flour, oats and nuts until moistened. Pour mixture into greased muffin tins. Bake 20-25 min or until toothpick comes out clean. 
Makes 12 regular size muffins or 36 mini.

Kale Chips

So, these are super weird, but also kind of delicious. If you love kale as much as I do, this is a crunchy way to eat it.

1 bunch fresh kale, chopped into 1" pieces
olive oil
salt and pepper

Heat oven to 400 F. Toss kale with olive oil, salt and pepper. Spread onto a baking sheet. Bake for 12-14 minutes or until crisp.

Cream Cheese Pinwheels

My friend, Angel, made these for a super bowl party a few years ago and I fell in love. I don't have the exact measurements of the ingredients, so just mix the amounts you want to the flavor you want.

Flour Tortillas
Cream Cheese
Craisins
Green Onions

Soften Cream cheese to room temperature. Dice green onions and cut craisins up a little bit. Mix them together with the cream cheese. Spread on tortilla. Roll it up. Cut it into little pinwheels. Serve chilled.

Spicy Arugula and Red Pepper Pizza

1/2 lb. arugula
2 cloves garlic, sliced
8 oz. whole wheat pizza dough (or a Boboli crust)
2 T. roasted red pepper pesto (or regular basil pesto)
1 t. dried chili flakes
2 oz. goat cheese

Heat oven to 450 F. Heat olive oil in skillet. Add garlic and cook until slightly browned. Add arugula and continue to saute for an additional 5 minutes. Roll pizza dough onto a floured surface. Spread pesto onto dough. Top with arugula, chili flakes, salt and pepper. Drizzle with olive oil and top with goat cheese. Bake on a pizza stone or bottom oven rack for 12-15 minutes.

Coconut Chicken Curry

2 T. oil
4 Boneless, skinless chicken breasts
3 Med. potatoes, peeled and chopped
1 med onion, sliced 1 (14 oz) can coconut milk
1/2 t. salt
1/2 t. pepper
1 1/2 t. curry powder (or to taste)
1 C. chicken broth
1 (10 oz) pkg. frozen peas
coconut
Heat oil in fry pan. Add chicken, browning on both sides. Put potatoes and onions in crock pot, put chicken on top. Combine all other ingredients- Except peas. Add to pot. Cover, cook on low 6-8 hrs.
A half hour before serving, add the peas. Sprinkle with coconut and serve over rice or pasta. 

Sweet and Tangy Pasta Salad

I LOVE pasta salad. This is one of my all time favorite recipes.

16 oz. Penne pasta: cooked, drained, and chilled
1 med. red onion: diced
1 cucumber: diced
1 tomato: diced
2 Tbsp. fresh parsley
1 green pepper: diced
1/2 cup sugar
1/2 cup vinegar
1/2 tsp. ground mustard
1 tsp. garlic salt
2 Tbsp. oil

Heat vinegar and sugar over medium heat until sugar dissolves. Add remaining dry ingredients, whisk together. Allow to cool. Toss over chilled pasta and chopped vegetables. Chill until ready to serve.

Sun-dried Tomato Goat Cheese Spread

1/3 cup oil-packed sun-dried tomatoes
2 garlic cloves, peeled and halved
1 Tbls minced fresh basil
1 Tbls minced fresh parsley
8 oz fresh goat cheese, cubed

Drain tomatoes, reserving 2 tsp oil. In food processor, combine garlic, basil, and parsley and process until blended. Add goat cheese and reserved oil and tomatoes. Process until smooth and chill. Serve with crackers.