Chinese chicken lettuce wraps!

My favorite thing about this recipe is that it is very easy to accommodate picky eaters! If they don't like mushrooms, leave out the mushrooms! If they think water chestnuts are weird, leave them out! It was definitely a big hit in my house, and it is super easy!

What you will need:
2-3 Tablespoons oil
1 lb ground chicken
4 oz mushrooms (I left these out)
1/2 cup water chestnuts (again.... left out)
1/2 yellow onion
2 cloves garlic
2 Tablespoons soy sauce
2 Tablespoons white rice vinegar
2 Tablespoons brown sugar
iceberg lettuce

1. Heat the oil in skillet over high heat.
2. Break up and brown the ground chicken. (the smaller the pieces the less dry they will be). Remove the chicken from the pan, and leave the extra oil.
3. Mince all the vegetables and garlic.
4. In a small bowl mix the soy sauce, brown sugar and vinegar.
5. Reheat the oiled pain to high heat (add additional oil if necessary) and add your chicken and vegetables to the hot oil and saute until the onion and garlic soften.
6. Add the sauce and toss for 2-3 minutes.
7. Serve with cup style pieces of iceberg lettuce

Helpful hint:You can freeze the lettuce for 30 minutes to an hour to make it more crispy!

Helpful hint2: Remember to pat dry the lettuce cups with a paper towel or napkin!

Banana Bread! with chocolate chips!

This recipe is great to keep around for breakfast or a snack!!

What you will need:

3 ripe bananas

1/3 cup melted butter

1 cup sugar

1 egg (beaten)

1 teaspoon vanilla

pinch of salt
1 teaspoon baking soda

1 1/2 cups flour

1/2 bag of semi-sweet chocolate chips

1. Pre-heat the oven to 350. Mash the bananas in a large mixing bowl (I used my kitchen aid, but if you do not have one that is fine!) Mix in melted butter. 

2. Mix in the sugar, beaten egg, and vanilla.

3. In a separate bowl mix the flour, baking soda, and salt. Then slowly mix in this mixture to the banana mixture. Add desired amount of chocolate chips (I use about half a bag of mini chips).

4. Pour mixture into a buttered 4x8 loaf pan and bake for an hour! 

This recipe is super easy and super delicious! You may, of course, leave out the chocolate chips... but that is my favorite part!!!

PASTA!!! Baked Penne with sun-dried tomatoes!

What you will need:

3 Tablespoons butter (plus a little more for the baking dish)
salt and pepper (to taste)
1/2 pound penne pasta
1 teaspoon olive oil
1 boneless skinless chicken breast
1/4 cup and 1 Tablespoon flour
2 cloves garlic
3 cups whole milk
1/4-1/2 cup canned tomatoes (sliced into small pieces)
3/4 cup provolone cheese (shredded)
1/2 cup grated parmesan cheese

Directions:

1. Pre-heat oven to 400. Butter a shallow 2-quart baking dish. In a large pot of boiling salted water cook pasta until it's about 2 or 3 minutes away from being done. Drain pasta and return to pot (to make sure it doesn't stick add a little olive oil to the bottom of the pot)
2. In a large non-stick skillet heat olive oil over medium heat. Cut chicken breast in half and season with salt and pepper. Cook thoroughly on both sides (just until the chicken is opaque, don't over cook it!). Cut chicken into small pieces.
3. In a dutch oven or heavy pot melt butter. Add flour and garlic when butter is melted (medium heat) and whisk for one minute. Keep whisking and gradually add the milk. Bring to a simmer, whisking frequently. Add tomatoes and cook 1-2 minutes. Take off heat and gradually stir in provolone and 1/4 cup parmesan cheese.
4. Add chicken and pasta to pot and mix! Pour pasta into baking dish. Sprinkle the rest of the parmesan on top.
5. Bake uncovered about 20-25 minutes (until golden brown and bubbling)

This recipe took a lot more work than I am usually willing to put into dinner... but it was delicious!!! You can also use 1 or 2% milk and low fat provolone to make it more healthy... but I didn't!