Mexican chicken

Servings: 8 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese

Directions
Preheat oven to 350 degrees.
In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.
In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Pineapple green smoothie

1/2 can of pineapple with 1/2 the juice
a ton of fresh spinach
1 banana
agave
chia seed/flax seed
ice

Chocolate banana muffins

Chocolate Banana Muffins
My kids love these!
1 large egg
3 T melted butter
1/4 c honey
3/4 c mashed banana
2/3 c plain yogurt (I used greek)
1/4 c fresh pitted dates
1 teaspoon vanilla
1 c + 10 T of whole wheat flour, spelt flour, Kamut flour, etc
1/3 c cocoa
2 t baking powder
1 t baking soda
1 t cinnamon
3/4 t salt
1/4-1/2 c finely chopped dark chocolate (optional...and obviously this has sugar in it)
In a food processor, or blender, combine egg, butter, honey, bananas, yogurt, vanilla and dates. Process until smooth. In a separate bowl, combine the remaining dry ingredients. Mix the wet ingredients with dry, gently and just until combined. Scoop into greased muffin tins. Bake at 400 degrees. For mini muffins, it makes 24, and they cook for about 12 minutes. For regular sized muffins, it makes 12 and they cook for about 16-18 minutes. Remove from tin immediately.

Mini corn dog muffins

My girls love this! I freeze and just reheat and they are an easy lunch.

Makes 48 mini muffins

Ingredients:

1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)

1/2 cup sugar (or 1/2 cup agave)

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1/2 cup whole wheat flour

1/2 cup all-purpose flour

1/2 teaspoon salt

8-10 turkey dogs cut into 1″ bites

Directions:

1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.

2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.

3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.

4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.