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.
Tuesday, December 2, 2025
Vegetarian Pizza Casserole with White Beans and Rice
Total Time: 55 minutes
Ingredients
2 teaspoons olive oil
1 small zucchini, diced (1-2 cups)
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 small red onion, diced
1 cup diced mushrooms, I used white button
2-3 cloves garlic, minced
1/2 teaspoon dried oregano
2 (15 oz) cans white beans, I used great northern beans
2 cups cooked rice, white or brown
1 (24 oz) jar marinara sauce
2 cups shredded mozzarella cheese
1/4 cup chopped fresh parsley
Salt and black pepper, to taste
Instructions
Pre-heat oven to 425 degrees F. Heat a large skillet over medium heat and add olive oil, diced bell peppers, onion, zucchini and mushrooms. Season with a pinch of salt and cook veggies until softened, about 5 minutes.
Add in the minced garlic, dried oregano and 1/4 teaspoon black pepper. Mix together and cook for another 2-3 minutes. I like to turn up the heat a little bit so that my vegetables get nicely browned.
Next, add in the white beans, rice and marinara sauce. Mix together until completely combined and turn the heat off. Stir in 1 cup of shredded cheese and the fresh herbs. You can also add extra salt at this time, if needed.
Transfer the entire mixture to an oven safe baking dish.* Evenly top the casserole with the remaining 1 cup of shredded cheese and cover tightly with foil. Bake the pizza casserole for 20 minutes with the foil on, remove foil and bake for another 7-10 minutes, until cheese is completely melted. You can broil the top for a minute or two, if needed.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley, parmesan cheese and red pepper flakes, if desired, and enjoy.
Ingredients
2 teaspoons olive oil
1 small zucchini, diced (1-2 cups)
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 small red onion, diced
1 cup diced mushrooms, I used white button
2-3 cloves garlic, minced
1/2 teaspoon dried oregano
2 (15 oz) cans white beans, I used great northern beans
2 cups cooked rice, white or brown
1 (24 oz) jar marinara sauce
2 cups shredded mozzarella cheese
1/4 cup chopped fresh parsley
Salt and black pepper, to taste
Instructions
Pre-heat oven to 425 degrees F. Heat a large skillet over medium heat and add olive oil, diced bell peppers, onion, zucchini and mushrooms. Season with a pinch of salt and cook veggies until softened, about 5 minutes.
Add in the minced garlic, dried oregano and 1/4 teaspoon black pepper. Mix together and cook for another 2-3 minutes. I like to turn up the heat a little bit so that my vegetables get nicely browned.
Next, add in the white beans, rice and marinara sauce. Mix together until completely combined and turn the heat off. Stir in 1 cup of shredded cheese and the fresh herbs. You can also add extra salt at this time, if needed.
Transfer the entire mixture to an oven safe baking dish.* Evenly top the casserole with the remaining 1 cup of shredded cheese and cover tightly with foil. Bake the pizza casserole for 20 minutes with the foil on, remove foil and bake for another 7-10 minutes, until cheese is completely melted. You can broil the top for a minute or two, if needed.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley, parmesan cheese and red pepper flakes, if desired, and enjoy.
One Pot Black Bean Fajita Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
To assemble ahead:
2 bell peppers (sliced)
¼ cup red onion (sliced)
15 oz can of diced tomatoes
15 oz can of black beans (drained and rinsed; or 19 oz)
7 oz can corn kernels (1 cup)
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
Add fresh when cooking
1 cup stock
2 cups small pasta shapes (6.5 oz; see note *)
Just before serving
½ lime (juiced; 1 tablespoon)
1 cup mozzarella cheese (shredded)
Instructions
In a medium pot, combine all ingredients including pasta and stock. Cover and bring to a boil, then reduce heat and simmer for 15 minutes, stirring every couple of minutes.
Stir in the lime juice and mozzarella cheese, until evenly distributed and melted.
(Optional) Serve with lime wedges and cilantro.
To assemble ahead:
Combined all 'assemble ahead' ingredients in a large meal prep container or in a heavy duty freezer bag.
Store in the fridge for up to 4 days or the freezer for up to 3 months.
If frozen, thaw completely before cooking as directed above. You may need to remove the pot lid during the last 5 minutes of cook time to allow the liquids to reduce.
Notes
Black beans can be replaced by two large chicken breasts cut into bite-sized cubes.
*this recipe was tested with rotini and fusili. Any small pasta shape should work, but adjust the cook time as needed if you do try a different one
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
To assemble ahead:
2 bell peppers (sliced)
¼ cup red onion (sliced)
15 oz can of diced tomatoes
15 oz can of black beans (drained and rinsed; or 19 oz)
7 oz can corn kernels (1 cup)
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
Add fresh when cooking
1 cup stock
2 cups small pasta shapes (6.5 oz; see note *)
Just before serving
½ lime (juiced; 1 tablespoon)
1 cup mozzarella cheese (shredded)
Instructions
In a medium pot, combine all ingredients including pasta and stock. Cover and bring to a boil, then reduce heat and simmer for 15 minutes, stirring every couple of minutes.
Stir in the lime juice and mozzarella cheese, until evenly distributed and melted.
(Optional) Serve with lime wedges and cilantro.
To assemble ahead:
Combined all 'assemble ahead' ingredients in a large meal prep container or in a heavy duty freezer bag.
Store in the fridge for up to 4 days or the freezer for up to 3 months.
If frozen, thaw completely before cooking as directed above. You may need to remove the pot lid during the last 5 minutes of cook time to allow the liquids to reduce.
Notes
Black beans can be replaced by two large chicken breasts cut into bite-sized cubes.
*this recipe was tested with rotini and fusili. Any small pasta shape should work, but adjust the cook time as needed if you do try a different one
Tuesday, November 11, 2025
Ham and Cheese Sliders
Time: 30 minutes
Servings: 24 sliders
Ingredients
24 Hawaiian rolls
24 slices smoked or baked deli ham
6 slices sliced cheese, quartered
1 cup Mayonnaise (about 2 teaspoons per slider)
½ cup butter melted
Instructions
Preheat oven to 350 F.
Cut each roll in half and spread mayonnaise on each side of the roll. Fold a slice of ham in half, then in half again and place on the roll. Top with small slice of Havarti cheese. Place top of roll back on to form sandwich.
Place rolls close together in a 13×9 baking pan until pan in completely full. More than one batch will be needed to make all 24.
Brush the melted butter generously over the tops of all the rolls. Let the rolls set until the butter has set up a bit.
For a toasted bun, bake uncovered. For softer rolls, cover pan with aluminum foil. Bake for 12-15 minutes.
Rolls can be made a day ahead and stored in fridge until ready to bake.
Servings: 24 sliders
Ingredients
24 Hawaiian rolls
24 slices smoked or baked deli ham
6 slices sliced cheese, quartered
1 cup Mayonnaise (about 2 teaspoons per slider)
½ cup butter melted
Instructions
Preheat oven to 350 F.
Cut each roll in half and spread mayonnaise on each side of the roll. Fold a slice of ham in half, then in half again and place on the roll. Top with small slice of Havarti cheese. Place top of roll back on to form sandwich.
Place rolls close together in a 13×9 baking pan until pan in completely full. More than one batch will be needed to make all 24.
Brush the melted butter generously over the tops of all the rolls. Let the rolls set until the butter has set up a bit.
For a toasted bun, bake uncovered. For softer rolls, cover pan with aluminum foil. Bake for 12-15 minutes.
Rolls can be made a day ahead and stored in fridge until ready to bake.
French Vanilla Granola
Source: https://deliciousasitlooks.com/recipe-for-french-vanilla-almond-granola/#wprm-recipe-container-9808
Prep Time: 10 minutes Cook Time: 2 hours
Cooling Time: 1 hour
Total Time: 2 hours, 10 minutes
Servings: twelve 1/2 cup servings
Ingredients
3 1/2 cups old-fashioned rolled oats (not quick)
1/2 cup sliced almonds
1/2 cup water
1/2 cup granulated cane sugar
1/4 teaspoon salt
1/4 cup canola oil or other light-tasting oil
1 tablespoon vanilla extract
Instructions
Heat oven to 200 degrees F. Line a large, rimmed cookie sheet with parchment paper.
In a large bowl mix together the oats and almonds.
In a small saucepan over medium heat, stir the sugar and salt into the water. Cook and stir until sugar is dissolved. Remove from heat. Stir in canola oil and vanilla. Pour into the oat and almond mixture and stir until thoroughly combined.
Spread mixture out on the lined cookie sheet and bake for 2 hours, or until dry.* Do not stir! Remove from oven and let cool before breaking apart into chunks. Store in an air-tight container.
Prep Time: 10 minutes Cook Time: 2 hours
Cooling Time: 1 hour
Total Time: 2 hours, 10 minutes
Servings: twelve 1/2 cup servings
Ingredients
3 1/2 cups old-fashioned rolled oats (not quick)
1/2 cup sliced almonds
1/2 cup water
1/2 cup granulated cane sugar
1/4 teaspoon salt
1/4 cup canola oil or other light-tasting oil
1 tablespoon vanilla extract
Instructions
Heat oven to 200 degrees F. Line a large, rimmed cookie sheet with parchment paper.
In a large bowl mix together the oats and almonds.
In a small saucepan over medium heat, stir the sugar and salt into the water. Cook and stir until sugar is dissolved. Remove from heat. Stir in canola oil and vanilla. Pour into the oat and almond mixture and stir until thoroughly combined.
Spread mixture out on the lined cookie sheet and bake for 2 hours, or until dry.* Do not stir! Remove from oven and let cool before breaking apart into chunks. Store in an air-tight container.
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