Peanut butter banana muffins

I just made these for the first time from skinnytaste.com. They were really yummy and I love anything with peanut butter and banana.  

 

3 ripe medium bananas

1/3 c applesauce

1 1/4 c flour

3/4 t baking soda

1/4 t salt

2 tbsp butter

2 lg egg whites

1/2 t vanilla

1/2 c peanut butter

Preheat oven to 325, mash bananas in a bowl and set aside. Cream butter and sugar then add egg, vanilla, peanut butter, applesauce.  Scrape bowl and add flour, salt and baking soda. 

Fill each muffin tin halfway and put a drop of peanut butter in the middle then cover them with the remaining batter.  Bake at 325 for about 25 minutes or until toothpick comes out clean.  

Enjoy!

Ham and cheese sliders

These are so simple and yummy!  I had them once a long time ago at mindys 

house and again recently at my neighbors.  I'm not sure the difference in thier recipes but here's the one I used . (Mindy let me know what you do different) 

24 white dinner rolls (kings Hawaiian is the best!!

24 pieces honey ham

24 slices Swiss cheese. I just quarter the slices so you really just need 6

Mayonnaise

Poppyseed sauce:

1 tbsp poppy seeds

1 1/2 tbsp mustard

1 cube butter melted

1 tbsp minced onion

1 tsp worchestshire sauce

Slice rolls and lightly put mayo on each side, put a slice of ham and Swiss on each rolls and fit into a 9x13 pan. Mix sauce and pour over rolls. Let the butter set a little then I like to lightly sprinkle garlic salt and it Parmesan cheese on top.  Bake at 350 for 12-15minutes.  Quick and easy!!

Lemon-Zucchini Fettuccine

This is one of my all time favorite pastas to make in Spring and Summer! It's tastes so fresh with all natural ingredients and it's delicious!
Lemon-Zucchini Fettuccine

2 large boneless skinless chicken breasts
2 lemons divided
1/4 C plus three tablespoons of olive oil, divided
2 T red wine vinegar
1 T salt
2 medium zucchini
salt and pepper to taste
6 cloves garlic
8 oz fettuccine
fresh basil
fresh oregano
1 C grated parmesan cheese

prepare grill. Place chicken in a zip lock bag with the juice of one lemon, 2 T of olive oil and the red wine vinegar.  Seal the bag and squish ingredients around to make sure it is incorporated and surrounding the chicken.  set aside for 30 minutes.

In a large pot bring water to a boil.  While waiting for water to boil, slice zucchini in half length wise.  Drizzle with 1 T olive oil and sprinkle with salt and pepper.

Mince garlic cloves and in small saucepan on stove, place 1/4 C olive oil and garlic cloves.  Turn burner on medium heat and slowly warm, infusing oil into garlic.

When water is boiling, add pasta.  Remove chicken from bag and sprinkle both sides with salt and pepper.  Place the chicken and zucchini on the grill.  While the chicken and zucchini are grilling and pasta is boiling, chop the herbs, prepare the cheese, and zest both lemons.  Juice the one lemon that hasn't been juiced yet.

When the zucchini and chicken are done, remove from the grill.  Chop up chicken and zucchini.  Drain the pasta and place in a large bowl.  Place the chopped chicken and zucchini on top.  Add the lemon zest, lemon juice, cheese, herbs, garlic olive oil mixture.  Give everything a nice toss and add a little more olive oil.  Garnish with more parmesan cheese on top.  Enjoy!