Source:https://www.inthekidskitchen.com/banana-applesauce-muffins/#mv-creation-115-jtr
(I personally thought these were bland but my kids said they liked them okay.)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
2 cups very ripe bananas (4-5 bananas)
1/2 cup applesauce
2 eggs
1/3 cup honey
2 Tablespoons coconut oil
2 teaspoons vanilla extract
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups flour
Instructions
Preheat oven to 350F and grease a 12-count muffin tin.
In a large bowl, combine the bananas, applesauce, eggs and honey, using an electric mixer.
In a small bowl, combine the coconut oil and vanilla extract. Blend this into the banana mixture.
In a medium-sized bowl, combine the flour, baking powder, baking soda and salt. Add flour mixture to the banana mixture and mix until just combined and no dry patches of flour remain.
Portion 1/4 cup of batter into the prepared muffin pan, about 2/3 of the way full.
Bake for 18-22 minutes, until an inserted toothpick comes out clean.
Thursday, February 5, 2026
Dump-and-Bake Chicken Parmesan Casserole
Source: https://savorandnest.com/dump-and-bake-chicken-parmesan-casserole/#recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Ingredients
1 (16 oz) package uncooked penne pasta
3 cups marinara sauce (about 1 jar, 24 oz)
3 cups water
1 tsp salt
Ground black pepper, to taste
1 ½ lbs raw chicken breast, cut into bite-sized pieces
1-2 cups shredded mozzarella cheese (or Italian cheese blend)
½ cup grated Parmesan cheese
1 cup Panko breadcrumbs
Optional: Fresh chopped herbs like basil or parsley for garnish
Instructions
Preheat your oven to 425°F and lightly coat a 13x9-inch baking dish with nonstick spray.
In the prepared dish (or in a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture. Bake for 30 minutes, ensuring the pasta absorbs the liquid during this time.
After 30 minutes, remove the foil and stir the mixture. At this point, the pasta will be slightly firm, and there may still be some liquid – that’s perfectly fine!
Top with shredded mozzarella, sprinkle with breadcrumbs and Parmesan cheese.
Continue baking uncovered for 10-15 minutes, or until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is fully cooked.
Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!
Notes
Cooking times may vary based on the type of pan, pasta, and your oven. Glass or ceramic dishes may require a little longer.
Always check the pasta by tasting a bite. It should be al dente, and most of the liquid should be absorbed.
To avoid mushy pasta, be careful not to overcook it.
You can also mix in Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sun-dried tomatoes for a flavor boost
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Ingredients
1 (16 oz) package uncooked penne pasta
3 cups marinara sauce (about 1 jar, 24 oz)
3 cups water
1 tsp salt
Ground black pepper, to taste
1 ½ lbs raw chicken breast, cut into bite-sized pieces
1-2 cups shredded mozzarella cheese (or Italian cheese blend)
½ cup grated Parmesan cheese
1 cup Panko breadcrumbs
Optional: Fresh chopped herbs like basil or parsley for garnish
Instructions
Preheat your oven to 425°F and lightly coat a 13x9-inch baking dish with nonstick spray.
In the prepared dish (or in a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture. Bake for 30 minutes, ensuring the pasta absorbs the liquid during this time.
After 30 minutes, remove the foil and stir the mixture. At this point, the pasta will be slightly firm, and there may still be some liquid – that’s perfectly fine!
Top with shredded mozzarella, sprinkle with breadcrumbs and Parmesan cheese.
Continue baking uncovered for 10-15 minutes, or until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is fully cooked.
Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!
Notes
Cooking times may vary based on the type of pan, pasta, and your oven. Glass or ceramic dishes may require a little longer.
Always check the pasta by tasting a bite. It should be al dente, and most of the liquid should be absorbed.
To avoid mushy pasta, be careful not to overcook it.
You can also mix in Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sun-dried tomatoes for a flavor boost
Oatmeal Apple Breakfast Bake
Source: https://recipesbyethan.com/recipe/oatmeal-apple-breakfast-bake/
Prep Time: 15 minutes
Ingredients
2 cups rolled oats
1/2 cup chopped walnuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking powder
2 cups milk (dairy or non-dairy)
1/4 cup maple syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
2 large eggs
2 large apples, peeled, cored, and chopped
1/3 cup raisins (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking dish or a medium-sized casserole dish.
In a large bowl, combine the rolled oats, chopped walnuts, ground cinnamon, ground nutmeg, salt, and baking powder. Mix well to distribute the ingredients evenly.
In another bowl, whisk together the milk, maple syrup, vanilla extract, melted butter, and eggs until fully combined.
Pour the wet ingredients over the dry ingredients and mix until completely incorporated.
Fold in the chopped apples and raisins (if using) until they are evenly distributed throughout the mixture.
Carefully pour the oatmeal mixture into the prepared baking dish and spread it out evenly with a silicone spatula or the back of a spoon.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the oats are set. A toothpick inserted into the center should come out mostly clean.
Allow the oatmeal apple breakfast bake to cool slightly before serving. It can be enjoyed warm or at room temperature.
Prep Time: 15 minutes
Cook Time: 40 minutes
Rest Time: 5 minutes
Total Time: 60 minutes
Ingredients
2 cups rolled oats
1/2 cup chopped walnuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking powder
2 cups milk (dairy or non-dairy)
1/4 cup maple syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
2 large eggs
2 large apples, peeled, cored, and chopped
1/3 cup raisins (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking dish or a medium-sized casserole dish.
In a large bowl, combine the rolled oats, chopped walnuts, ground cinnamon, ground nutmeg, salt, and baking powder. Mix well to distribute the ingredients evenly.
In another bowl, whisk together the milk, maple syrup, vanilla extract, melted butter, and eggs until fully combined.
Pour the wet ingredients over the dry ingredients and mix until completely incorporated.
Fold in the chopped apples and raisins (if using) until they are evenly distributed throughout the mixture.
Carefully pour the oatmeal mixture into the prepared baking dish and spread it out evenly with a silicone spatula or the back of a spoon.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the oats are set. A toothpick inserted into the center should come out mostly clean.
Allow the oatmeal apple breakfast bake to cool slightly before serving. It can be enjoyed warm or at room temperature.
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