peanut butter banana smoothie

from 100daysofrealfood.com
1 1/2 frozen bananas
1/4 c. peanut butter
1/2 c. milk

blend until smooth

Makes 1 1/4 cup serving

Whole Wheat Banana Pancakes

from 100daysofrealfood.com

2 cups whole-wheat flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon of fine sea salt
1 tablespoon honey
2 large eggs, lightly beaten
1 ¾ cups milk (you can use any kind – skim, 2% or whole)
2 tablespoons unsalted butter, melted + butter for frying
2 ripe bananas, mashed

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Stir until well mixed and then make a well (hole) in the center of the bowl by spreading the flour mixture to the sides of the bowl. Pour the honey, eggs, milk, and 2 tablespoons of melted butter into the well, then gradually whisk from the center outward until the ingredients are well combined but still a little lumpy. Do not over mix the batter. Very gently fold in the mashed bananas (and/or other berries).

Preheat a non-stick pan over medium-high heat. Pour pancake batter into pan.

When the pancakes have begun to bubble in the center and the underside is golden brown, flip them. Cook until the 2nd side is golden brown. Serve with warm syrup. And freeze the leftovers for another day!

WHOLE WHEAT CHOCOLATE CHIP OATMEAL COOKIES

from: chef-n-training.blogspot.com

1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 teaspoon vanilla
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats
2 ½ cups semisweet chocolate chips

Cream butter and sugars.
Beat in eggs and extract.
Stir in dry ingredients and then chocolate chips.
Scoop rounded tablespoonfuls onto greased (or lined) baking sheets.
Bake at 350 for 10 minutes

Crockpot chicken

from: 100daysofrealfood.com
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 onion
1 large chicken

Directions

Combine the dried spices in a small bowl.
Loosely chop the onion and place it in the bottom of the slow cooker.
Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Enjoy!

taco seasoning

From rhrecipes.blogspot.com

3 Tbsp Cumin
2 Tbsp Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1/4 tsp Cayenne
1 Tbsp Salt
2 Tbsp Pepper

Mix and store in an air-tight container.


Tips:
I use about 1-3 Tbsp of this mix on each pound of meat. Adjust for your tastes.

Slow cooker refried beans

from 100daysofrealfood.com

1 onion, peeled and diced
2 cups dry pinto beans, rinsed
2 cloves garlic, minced
¾ teaspoons salt
½ teaspoon black pepper
One big pinch of cumin
6 cups water
Directions

Combine all ingredients in slow cooker.
Cook on high for 8 hours or overnight while you are sleeping(on low).
Drain the excess liquid. If desired, save excess liquid until the final product is desired consistency.
Mash remaining beans with a potato masher and voila! You have homemade refried beans. I beat mine in my kitchen aid for 5-10 seconds until mashed.

I also added some taco seasoning to taste.