Easy Refried Beans

This recipe comes from a friend, I have been looking for a refried bean recipe, so I will post it and make it and then let you know!

Easy Refried Beans

2 cans pinto beans (or 4 cups cooked beans)
1/2 cup salsa
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin

Combine all in a food processor and process until smooth.  Add enough water or bean cooking liquid to aid in processing.
Serve on tortillas, over rice, in burritos, however you like!

Chicken-Less Salad Sandwiches

A facebook friend I like to follow posted this recipe, I have had it before and it is yummy! Her name is Wendy Thueson!

Chicken less salad sandwiches.
1 can garbanzo beans, mashed slightly
1 1/12 cups red or green grapes sliced in half
3 stalks celery diced
1/2 cup diced onion
1/2 cup veganaise or mayonnaise
1/2 cup cashews (optional)
3 garlic cloves, minced
1 1/2 tsp Organic no salt seasoning
1 1/2 tsp dillweed
Dash each salt and pepper

Mix together and serve with lettuce, pickles, tomatoes, spinach or lettuce on whatever sandwich bread you like or go grainless by putting it on a bed of lettuce.

Very yummy for a vegan sandwich/meal!! Enjoy!

The Best Banana Muffin Recipe

I found this recipe at sugarspunrun.com and she has a wonderful blog, wonderful recipes, and lots of videos on how to make things.  Although I know I should be making healthier muffins, these muffins are really really yummy, moist, and they have never failed me!  I love them.  She calls them on her blog "The Best Banana Muffin Recipe"  I agree

The best Banana Muffin Recipe from sugar spun run

Ingredients:
3 ripe bananas
1/4 cup canola oil
1/4 cup melted butter
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 Tblsp vanilla
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup buttermilk (can make your own with vinegar in milk)

Streusel
1/2 cup all purpose flour
1/2 cup brown sugar
1/4 tsp salt
1/4 cup butter, room temp

Instructions:
Preheat oven to 425 and either spray muffins tins or line them with paper liners
Place peeled bananas in a large bowl and use a fork or potato masher to mash them (they should be well mashed)
Add canola oil and melted butter and stir well
Stir in sugars until well combined
Add eggs and vanilla extract and buttermilk and stir well.Set aside
In a separate bowl whisk together your dry ingredients,flour, baking powder, baking soda, salt.  Add these dry ingredients into your wet ingredients. Gently fold until everything is mixed all together nicely
Pour into muffin tins 3/4 way through
Make streusel and sprinkle over each muffin
Bake at 425 for 8 min, then dont touch the oven to open or peek, and just turn the oven down to 350 and bake another 7 to 8 min
Use a toothpick to check for doneness.

You can go to her website for how to's, picture, and she has special tips (that I dont necessarily do and mine still turn out perfect)
Check out her other recipes, she has a wonderful fun blog
These are so so yummy!

Healthy Breakfast Cookies

I found this recipe at www.foodbymaria.com and I made them tonight and they are very very yummy.  you can eat them for breakfast or snack or lunch or snack, ha. They are very easy to make! 

Healthy Breakfast Cookies

Ingredients:
2 mashed ripe bananas
1 cup Almond Flour
1 cup Rolled Oats
2 Tblsp chia seeds
2 Tblsp flax seeds
1/4 cup peanut butter
1/4 cup maple syrup or honey
1/4 cup pumpkin seeds
1 tsp baking powder
1 tsp cinnamon 
1 tsp vanilla
pinch of salt
1 cup chocolate chips or chunks

Instructions:
Preheat oven to 350  Into a medium sized bowl combine all your ingredients and mix well using a wooden spoon.  Using a small ice cream scoop measure out the batter and place onto cookie sheet that is lined with sil-pat or parchment paper that is lightly sprayed (I did not spray my sil-pat) then flatten them with your hands to create a round cookie shape.  Place about 9 cookies (up to 12) on cookie sheet and bake for 17 min or until you stick in a toothpick and it comes out clean.(Mine were perfect at 16 min) 
I accidentally overcooked one batch and they are not as delicious overcooked as they are just a tad undercooked.  Since they keep for several days, they stay real moist if not overcooked.
 Eat immediately or wait til cooled.  
The cookies will last up to one week in a tight sealed container on the counter.
so yummy

Christys Juicy Oven Baked Chicken Breast

Okay Friends, Christy Dees for the win, she showed me some chicken she was making that she said was divine, so of course I asked for the recipe, I made it tonight and it seriously is the best chicken I have ever had.  

This comes from the blogger www.Iwashyoudry.com and look up juicy oven baked chicken breast, go here to see pic  I followed her steps exactly, except I used chicken tenderloins and cooked them 19 min and let them sit five min and it was divine.  I steamed one of those healthy rice packets (seeds of change) for 90 seconds, put the chicken on top of that, served a fresh veggie and it was the best meal I have eaten in a long time.  TRY IT!

Juicy Oven Baked Chicken Breast
Ingredients
* 4 boneless,skinless chicken breasts (or chicken tenderloins)
* 2 tsp olive oil
* 3 Tblsp brown sugar
* 1 Tblsp chili powder (I used Trader Joe that had lime as well)
* 1 tsp parsley flakes
* 1/2 tsp salt
* 1/2 tsp black pepper
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 1/2 tsp cumin
Instructions:
1. Preheat oven to 425 degrees.  Line a baking sheet with foil and spray with non stick spray.
2. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness.  Drizzle both sides of chicken with olive oil
3. Combine seasonings and sprinkle generously over both sides of the chicken breasts.  Bake for 20 min.  Remove from oven and cover loosely with foil for 5 minutes before slicing.  Enjoy!

NOTES

If your chicken breasts are smaller in size, reduce the cook time to 18 minutes. If the chicken breasts are larger, increase cook time to 22 minutes. Check that internal temperature reaches 165 degrees.

Seriously guys, this is the best chicken I have ever had!!!