In the last couple weeks I’ve been trying some new recipes so I thought I’d share:)

Carrot Zuchinni mini muffins

Ingredients

1 cup whole wheat flour, 1/2 cup rolled oats, 1 tsp baking soda, 1/2 tsp salt, 2 eggs, 3/4 cup shredded carrot, 1 cup grated zucchini, 1/4 cup canola oil, 3 mashed bananas (or 2 mashed bananas and 1/4 cup unsweetened applesauce)

Directions:

Preheat oven to 350 degrees and grease a 24-cup mini muffin tin (mine made about 30). Add the whole wheat flour, rolled oats, baking soda and salt to a large bowl and whisk to combine. In a separate bowl whisk eggs, and then add the canola oil, carrots, the grated zucchini and the mashed bananas and mix with a spoon until all the wet ingredients are combined. Pour the wet ingredients into the bowl with the dry ingredients and fold together well.

Drop about a tablespoon of the muffin batter into each of the prepared muffin cups and bake at 350 degrees for about 15-18 minutes or until the muffins are a nice golden brown. Remove them from the oven and from their tin and let them cool completely on a cooling rack before enjoying!

*My four year old ate a bunch which I was pumped about since he’s picky with eating vegetables.

English muffin sandwiches

Ingredients:

1 package English Muffins, 1/2 pound breakfast sausage (could use a few slices of bacon cut up instead), 8 eggs, 4 tbs melted butter, 1/2 tsp garlic powder, salt and pepper to taste, 1 cup shredded cheese

Directions:

Preheat oven to 350. In a skillet over medium heat cook breakfast sausage (I usually use the Jimmy Dean sausage). Remove sausage and set aside. Scramble eggs and season with salt and pepper. Remove eggs from heat. Melt butter then combine with garlic powder. Brush butter mixture over the bread. Sprinkle cheese on the muffin half then stack on eggs and sausage and put the top on. Repeat for each English Muffin sandwich. If freezing stop here and wrap tightly in plastic wrap and store in a freezer safe bag for up to three months. When ready to enjoy follow these instructions.

Bake at 350º for 10-15 minutes or until muffins are toasted and cheese is melted. Serve immediately or keep fresh in the refrigerator in an air tight container for up to seven days.

Tater tot breakfast casserole

Ingredients:

2 lb hot breakfast sausage (I used half a package of Jimmy Dean sausage and 6-7 pieces of bacon cut up), 1 (30-32oz) bag frozen tater tots, 1 tsp salt, 1/2 tsp pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1-2 cups shredded cheese, 8 eggs, 2 cups milk

Directions:

Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. In a large skillet, cook sausage until no longer pink. In a large bowl, toss together tater tots, cooked sausage, bacon, and cheese. Pour into the pan. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture. I add a little more cheese over the top. Cover and refrigerate at this point if baking later. Bake uncovered for 60 – 70 minutes. Enjoy!

*This is Adam’s favorite breakfast so I make this one and my hash brown casserole very often. Overall, it’s super easy and a hearty breakfast. You could even add peppers and some onions to make it healthier. My kids like it the way I make it so I haven’t changed it:)

Quick Baked Potatoes

Ingredients:

4 medium russet potatoes, olive oil, salt and pepper

Directions:

Preheat the oven to 450. Wash the potatoes and slice them in half. Line a baking sheet with parchment paper. Place the potatoes on top and rub them with olive oil, just enough to coat. Sprinkle them with salt. Turn the potatoes cut side down and prick the tops several times with fork. Bake until the potatoes are tender and lightly browned on the edges (about 25 to 35 minutes). Prick them with a fork to assess doneness. Serve with butter, salt, and pepper or make a loaded baked potato with all the yummy toppings.

Air Fryer Buffalo Califlower Bites

Ingredients:

1 head cauliflower, cut into florets (you'll need about 4 to 5 cups)…or buy the florets already cut up, 2 tbs melted butter, 1 tbs olive oil, 1/2 cup frank's red hot sauce, 1/2 cup almond flour, 3 tbs dried parsley, 1/2 tbs garlic powder, 1 tsp lawry's seasoning salt

Directions:

Place cauliflower florets in a large mixing bowl and set aside. Melt butter; stir in olive oil and hot sauce until thoroughly combined. Pour the hot sauce mixture over the cauliflower; mix around until all cauliflower florets are coated.

In a separate bowl whisk together almond flour, dried parsley, garlic powder, and seasoning salt. Sprinkle about a handful at a time of almond flour mixture over the cauliflower; gently mix until everything is coated. Transfer half of the prepared cauliflower to the air fryer. Air fry at 350˚F for 15 minutes, shaking a couple times during the cooking process. Cauliflower is done when the florets are a bit browned, but not mushy. Remove cauliflower from the Air Fryer. Repeat the same process with the remaining cauliflower florets. Serve with ranch or bleu cheese!

*I’ve been wanting to make these forever and so I finally got around to making them and they were so good. Both Adam and I aren’t big fans of plain cauliflower, but we are big fans of spicy things..and buffalo wings so I thought I’d give them a try. They are a healthier version of boneless wings, and I will definitely be making these again!

Easy Taco Casserole

Ingredients:

About 24 Tortilla Chips, plus additional for serving, 1 tbs chili oil (or olive oil and red pepper flakes), 1 onion, chopped, 2 cloves minced garlic, 1 lb ground chicken (could use ground beef/turkey as well), 2 tbs taco seasoning, 1 can black beans, drained, 1 cup hot salsa (I used Picante hot salsa), 1 cup shredded cheese, Optional: Other toppings such as jalapeños, olives, etc.

Directions:

Heat oven to 350. Heat oil in a large skillet. Add the onion and garlic and saute until soft. Add meat and taco seasoning. Cook for about five minutes, breaking up meat with a spatula. Add beans and salsa. Mix well and continue to cook until salsa thickens. Line the bottom of a large baking dish with tortilla chips, pressing down on them lightly to break them into bite-sized pieces. Spread the meat and bean mixture over the chips and top with shredded cheese. Add sliced jalapenos or other toppings that you want to be cooked. Bake for 20 minutes or until cheese is melted and gooey. Scoop up with additional chips if desired.

*Adam and I loved how spicy it was but it was definitely too spicy for my boys..ended up making pb&j sandwiches for them. Next time I probably won’t use that hot of a salsa and use a more medium kind. If I add jalapeños on top next time, I’ll leave about a quarter of the casserole without them so my boys will eat it:) It was super yummy.

Hope you all enjoy these recipes! Most my these recipes are off of Pinterest, but I do change some of them up a bit

xoxo,

MRS T