Banana Chocolate Chip Muffins

November 28, 2006 at 5:28 pm (Muffins/Breads)

Fairly healthy and great for the morning rush.  Filling and a great excuse to eat chocolate early on in the day. 

3/4 Cup Sugar

1/4 Cup Canola Oil

2 Over-Ripe Bananas

1/2 Cup Applesauce

2 Eggs

1 Tablespoon Milk

2 Teaspoons Vanilla Extract

1 1/4 Cups Unbleached Flour

1/2 Cup Whole Wheat Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

3/4 Cup Chocolate Chips (or Chopped Nuts)

Oil or Cooking Spray to Grease Muffin Pans (or Use Those Nifty Paper Cupcake Liners)

  1. Preheat oven to 325 degrees.  Lightly oil or spray the muffin pan(s)
  2. In a mixer bowl, combine sugar, oil, bananas, applesauce, eggs, milk and vanilla, and beat until blended.
  3. In another bowl, combine flours, baking soda and salt.  Gradually add this and the chocolate chips (or nuts) to the banana mixture, stirring until combined.  Do not overmix.
  4. Spoon batter into the muffin pans, filling all the way to the top.  Bake for about 30 minutes, until the muffins are golden and a toothpick inserted comes out clean.  Cool and enjoy!

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Easy Chicken Parmesan

November 18, 2006 at 8:09 am (Chicken, Entrees, Italian)

Super Yummy!


Prep: 15 min; Cook: 20 min – Easy
Serves 4 – 6

  • 2 large whole boneless skinless chicken breasts (about 1 – 1 1/2 pounds total), **OR** use Perdue Fit & Easy Thin Sliced Chicken Breasts (to avoid the slicing/flattening of regular chicken breasts.  WAY FASTER!)
  • 2 cups dry bread crumbs
  • 4 tablespoons extra-virgin olive oil, or cooking oil of your choice
  • 4 tablespoons unsalted butter
  • 2 cups Italian tomato sauce like plain tomato sauce, or tomato sauce with oregano (or use your favorite prepared sauce)
  • 1/2 pound fresh mozzarella cheese, thinly sliced or grated
  • Salt and freshly ground black pepper to taste

TRIM and carefully slice the chicken breasts in half. (skip if you’re using the thin sliced Perdue chicken).

OPTIONAL, for thinner cutlets: with the flat side of a cleaver or a heavy skillet (you can also use a roller or even a wine bottle), pound or roll the chicken breasts between two sheets of plastic wrap to the desired thickness (usually about 1/4″).

SPREAD the bread crumbs on a flat plate.

PREHEAT oven to 400 degrees F.

SET the tomato sauce on low heat to warm (it will spread more easily).

THOROUGLY coat cutlets with bread crumbs* (press down firmly while coating with bread crumbs).ON medium-high heat, melt the butter with the olive oil. Sautee the breaded cutlets until they are deep golden brown on both sides. Remove to paper towel spread over old newspaper to drain.

(*VARIATION: For a thicker ‘crust’ bread the cutlets by dipping them first in flour, then in a beaten, raw egg before the breadcrumbs and sauteeing, which gives a thicker crust.)

PLACE 1/2 cup of the warm tomato sauce in the bottom of a baking dish large enough to hold the cutlets in one layer. Add the cooked cutlets to the baking dish; cover with the rest of the tomato sauce of the warm tomato sauce and the sliced/grated mozzarella.

COOK the chicken parmesan in the oven for ten minutes. If the cheese has not melted/browned you can slip it under the broiler for a minute or so – keep an eye on it so the cheese does not burn.

SERVE with grated Parmesan cheese. Goes great with a side of pasta and a green salad and or French/Italian bread, or garlic bread.   

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