Banana Chocolate Bran Muffins

These are yummy and my kids ask for them...

Ingredients

3 cups wheat bran
1 1/3 cup whole wheat flour 
2/3 cup milled flaxseed
1 cup brown sugar
2 tsp baking soda
4 tsp cinnamon
1/2 tsp salt
6 mashed bananas
4 large eggs, lightly beaten
2/3 cup unsweetened cashew or almond milk
1/2 cup coconut oil, melted and cooled
2 tsp vanilla extract
chocolate chips


Instructions


Preheat oven to 425 (not convect). Oil muffin pans with coconut oil. 

In a medium bowl, whisk together the wheat bran, flour, flaxseed, brown sugar, baking soda, cinnamon, salt. Set aside.

In a mixer, combine bananas, eggs, milk, coconut oil, and vanilla. Add the dry ingredients and mix in as many chocolate chips as you like. Probably 2-3 cups.

Scoop batter into muffin tins and reduce oven to 400 F. Bake for 20 minutes. Let sit in the pan for 5 minutes before removing.

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Skinny Chicken Enchiladas

These are so flavourful and yummy! I usually double the recipe.

Ingredients For Sauce: 

2 garlic cloves, minced
1-2 tbsp chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chili powder
1/2 tsp ground cumin
3/4 cup veggie or chicken broth
salt and pepper

Ingredients for Chicken:
1 tsp olive oil
2 chicken breasts, shredded
1 cup diced onion
2 large clove garlic, minced
1/4 cup fresh cilantro
salt and pepper
1 tsp cumin
1/2 tsp dried oregano
1 tsp chili powder
1/3 cup veggie or chicken broth
1/2 cup tomato sauce


For the Enchilada:
8 whole wheat flour tortillas
1 cup shredded mozzarella cheese

Directions

1. In a medium saucepan, spray oil and sauté garlic. Add chiles , chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce heat to low and simmer for 5-10 minutes. Set aside until ready to use.
2. Preheat oven to 400 degrees.
3. Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, broth and cook 4 to 5 minutes. Remove from heat.
4. Oil a 13 by 9-inch baking dish with olive oil. Put 1/3 cup chicken mixture into each tortilla and roll it.
5. Place on baking dish seam side down, top with sauce.
6. Top with cheese.
7. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Remove foil and broil for 5 minutes to brown the top. Top with low fat sour cream or cilantro if you wish. Makes 8 Enchiladas.

Slow Cooker Eggplant Parmesan

easy Peasy...And Delicous!

INGREDIENTS

2 eggplants, sliced into 1/2" pieces

2 eggs, lightly whisked

1 cup panko bread crumbs

1 tsp garlic powder

1 tsp Italian seasoning

2 cups marinara sauce

Parmesan Cheese (to sprinkle on top)

Fresh basil, for garnish

Salt and Pepper

DIRECTIONS

Place eggplant on tea towel and sprinkle each piece with salt. Let sit for 30 minutes and pat dry. 

Spread about a third of the sauce in the bottom of a slow cooker. Combine panko bread crumbs, garlic powder and Italian seasoning. Season with salt and pepper. 

Dip each piece of eggplant in eggs then dredge in bread crumbs. Lay an even layer of slices into the slow cooker. Top with more sauce. Repeat layers 2 more times. Sprinkle Parmesan cheese on top. Cook on low for 6-7 hours. 

Garnish with basil.