Carmelized Onion and Bacon Spaghetti Squash

When I mentioned making spaghetti squash and meatballs last week in my meal plan, some people asked for other ways to make spaghetti squash. Here is another way we like it:


Carmelized Onion & Bacon Spaghetti Squash (recipe found on food.com)

2 lbs spaghetti squash
1/2 lb bacon
1 large onion, sliced
2 garlic cloves, minced
salt
pepper
parmesan cheese, to taste

-Cut the squash in half and carefully remove the seeds. Coat the edges that will be on the pan with oil. Turn upside down in a baking pan. Bake at 350-degrees for about 45 minutes.


-Cool for 10 minutes, then using a fork, scrape out squash into serving bowl.


-While squash is cooling, cut bacon with scissors into 1 inch pieces. Cook bacon to half done. Drain off most of bacon grease.


-Add onions and garlic to bacon in pan. Cook together until bacon crisps and onions caramelize, about 5 minutes.


-Pour bacon/onion mixture over squash. Season with salt, pepper and parmesan cheese.


Note: The onion did not carmelize for me before the bacon was done leading to extra crispy bacon. I would add the onions sooner than the recipe states. I also blotted the grease off the bacon and onions.

I shared this post at $5 Dinners, Tempt My Tummy Tuesdays, Homemaker Mondays, What's on the Menu Wednesday, Recipe Swap Thursday, Pennywise Platters,

Stacked Tacos OAMC

When I talk about freezer cooking or once a month cooking (OAMC) people often tell me they are worried that the food won't taste good after it comes out of the freezer. However, I find that if you make recipes specifically tailored to freezer cooking, they taste as good as they did when you first put them in the freezer.

The above meal, Stacked Tacos, is a freezer meal, and yet it looks (and tastes) fresh and delicious. This is another recipe I got from 30 Meals in One Day. (This one came out of the Lunch Is Ready cookbook.)

Stacked Tacos

2 lbs. lean ground beef
1 - 15 oz. can tomato sauce
1 - 28 oz. can diced tomatoes
2 cups salsa
1 - 10.75 oz. can tomato soup
1 - 1.25 oz. package taco seasoning

-In a large saucepan, brown ground beef. Drain fat.

-Add remaining ingredients to pan and stir. Let simmer for 1 hour.

-If freezing, place in two Ziploc freezer bags, seal and freeze.

-To serve: Thaw and heat up filling. For each serving, cook 3 corn tortillas in hot oil for about 15 seconds on each side. Drain on paper towels.

-Layer hot tortillas, meat, and cheese. Top with lettuce, tomato and avocado.

Note: I am trying to lose weight, so instead of frying the corn tortillas, I broiled flour tortillas in the oven for a minute or two on each side. (Watch this closely! I had to discipline my son while preparing these and came back to a black tortilla and smoke pouring out of the oven. Ooops!!!)

Serves 12, or 6 per Ziploc bag of frozen mixture.

I shared this post at $5 Dinners, Tempt My Tummy Tuesday, Tuesdays at the Table, What's On the Menu Wednesdays, Ultimate Recipe Swap, Recipe Swap Thursdays, Thursday Recipe Spree, Homemaker Mondays, The Grocery Cart Challenge, Food on Fridays,

Peanut Butter Cookies - Dairy Free

I know, what is a peanut butter cookie without butter? Well, believe it or not, a peanut butter cookie without butter is delicious and probably better for you.

I found the original recipe online, but then I couldn’t find it again. I have changed it quite a bit over the several times I have made these. They have a nice texture; they are a bit chewy and taste to me like a mix between caramel and butterscotch.

1 cup peanut butter
½ c. brown sugar
1/2 tbsp baking powder
1 egg

Mix the peanut butter, brown sugar and baking powder together with a mixer on medium speed for 2 to 3 minutes.

Add the egg and mix a minute more or until the batter clumps together. Mixture will look (and feel) very greasy at this point.

Roll into balls and place on an ungreased baking pan. Bake at 425 for 7 to 10 minutes. Enjoy.

Makes 18 to 20 cookies.

I shared this post at Mouthwatering Mondays, Meatless Mondays, $5 Dinners, Tempt My Tummy Tuesdays, Tuesdays at the Table, Delicious Dishes, Tasty Tuesdays, Thursday Recipe Spree, The Grocery Cart Challenge.

Try a Sample Menu From E-Mealz

In celebration of Family Week, e-mealz is offering a free Family menu. Use the link above to click over to e-mealz. On the left hand side is a family week banner. Simply enter your e-mail address and a free menu will be sent immediately to your e-mail address.

If you have been thinking about joining e-mealz, this is the perfect way to try it out. If you decide to join, use the discount code DAVE to save $2.50 off your first 3 months. (You will pay $12.50 for three months instead of the usual $15.00.)

To see my review of e-mealz, go here.

My Favorite Use for an Ice Cream Scoop

A while back, I heard on a cooking show (I wish I could remember which one!) to use an ice cream scoop when putting muffin batter into the muffin tins. It scoops the perfect size for the muffin tin and doesn't make a mess.

It's true! It works perfectly. Now my ice cream scoop gets more use as a muffin batter scoop than an ice cream scoop. (The batter is for the Carrot-Pineapple Muffins I wrote about a few weeks ago.)

Works for me!

I shared this at Works For Me Wednesday.

Southwest Stew OAMC

This weekend we actually had a day when the temperature only reached the high 60s. I love weather like that! So, my freezer cooking plan had several autumn recipes for September. After spring, fall is my favorite season.

I found this recipe in my Dinner Is Ready cookbook. To read my review of that cookbook and others in the series, go here.

To see more great Once a Month Cooking recipes from Dinner Is Ready and the other two cookbooks in the series, go here.

Southwest Stew:

1 lb. lean ground beef

1 cup onion, chopped

1 tsp. garlic, minced

2 - 14.5 oz. cans Mexican tomatoes

1 cup frozen corn

1 - 15 oz. can pinto beans (I used dry beans to save some money)

1 cup picante sauce

3/4 cup beef broth

1 tsp. cumin

1/4 tsp. pepper

1 tsp. salt

-Brown ground beef with onion and garlic.

-Add tomatoes, corn, beans, picante sauce, beef broth, cumin, pepper and salt

-Bring to a boil

-Reduce heat, cover and simmer 30 minutes.

-Remove from heat and allow to cool.

-Place in freezer bag, label and freeze.

-To serve: Thaw. Heat to boiling.

6 servings.

I shared this post at $5 Dinners, Tempt My Tummy Tuesdays, Tuesdays at the Table, Mouthwatering Mondays, Delicious Dishes, Two for Tuesdays, Tasty Tuesdays, Thursday Recipe Spree, The Grocery Cart Challenge, The Nourishing Gourmet

Carrot Pineapple Muffins

This yummy recipe came from Holly Clegg’s new cookbook, Too Hot in The Kitchen—Secrets to Sizzle at Any Age.

Carrot Pineapple Muffins
1/3 cup canola oil
¾ cup sugar
2 eggs
1 cup all purpose flour
½ cup whole wheat flour or all purpose flour
1 ¼ tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
1 (8 oz.) can crushed pineapple in juice, drained
1 cup grated carrots

-Preheat oven 350 degrees. Coat a muffin tin with nonstick cooking spray

-In mixing bowl, mix together oil and sugar. Gradually add eggs, beating well

-In bowl, combine both flours, baking powder, baking soda, and cinnamon and add alternately with crushed pineapple to sugar mixture, stirring only until combined. Stir in carrots. Transfer batter to prepared pan.

-Bake 18-20 minutes or until toothpick comes out clean.

I shared this post at Tempt My Tummy Tuesdays, $5 Dinners, The Grocery Cart Challenge, Ultimate Recipe Swap.

A Little Baking Day Today Dairy Free Style

It has been a struggle for me trying to find dairy-free food that also does not contain chicory root or inulin. So, today I decided to have a mini-baking day using all dairy free ingredients. My six year old helped.

We made:
-24 Pineapple-Carrot Muffins (so tasty and moist! Recipe is coming tomorrow)

-30 Peanut Butter cookies

-1 batch of Honey Granola (this was supposed to be bars, but they were still crumbly, so I just decided to turn them into cereal)

Now we are stocked up on goodies and breakfasts for me for the next two weeks or so. My son will also be taking the muffins to school for snack time.

Creative, Healthy Lunch Box Ideas

My son went back to school this week. At his old school, hot lunch was not an option; all kids brought their lunches from home. He can get hot lunch at his new school, but for the sake of our pocketbook and his health (my son gets WIRED with sugar), we are only allowing him to get hot lunch once a week. We pick the two healthiest choices and let him choose the one he wants.

Meanwhile, we are trying to avoid the lunch box boredom by packing him something different AND good for him each day. Today we packed him a Cola BBQ sandwich, mixed fruit and pretzels














A little earlier in the week we packed him Beefy Cornbread Muffins, apples, and cucumber.













Both of these main meals were made during my freezer cooking bout earlier this month, so they required very little effort on my part for packing.

If you are looking for some other creative lunch ideas for your children as they head back to school, here are a few sites that have creative sack lunch ideas:

Easy Lunchboxes
You can click on Neat Ideas and then either "Gallery of Yummy Lunches," or "Lunch Making Hints and Tips" or "Lunch Recipe Ideas." There are tons of ideas on this site and many links to other good ones.

Life as Mom
Follow the link and you will find a host of recipes for lunch boxes shared by readers (yours truly included).

Family Fun
If you want to get really creative, check out these artistic sandwich ideas. I have only linked to the sandwiches, but they have several other categories such as snacks for school, snacks for after school, etc.

Do you have a great box lunch idea? If so, leave a comment. I would love to hear it and be inspired!

I shared this post at What's For Lunch Wednesday and Life as Mom.

Pork Steamed Dumplings

When I found out I could no longer consume dairy, I faced a freezer full of dairy laden frozen meals. I made these tasty treats on Saturday night. They are from my Holly Clegg Freezer Friendly Meals cookbook (I modified them a bit)and are delicious!

They do take a bit of time to stuff, but I just watched Suze Orman Saturday night and I had them all stuffed in 30 minutes. Now I have a freezer full; I plan to eat these while my family finishes up the dairy loaded meals.

Pork Steamed Dumplings
2 lbs. ground pork
1/3 c. cornstarch
2 tbsp. minced fresh ginger
1 tsp. minced garlic
3 tbsp. reduced-sodium soy sauce
3 tbsp. sugar
2 tsp. sesame oil
1/2 c. chopped green onions
60-90 won ton wrappers (depending on how full you stuff them)

-Mix all ingredients together in a bowl.

-Place about 1 tsp of the pork mixture in the center of each won ton wrapper and gather up the corners, pinching them together at the top. Pat the edges with water to make them stick.

To prepare and eat now:

Bring a pot of water to a boil and arrange dumplings in steamer basket over the boiling water. Cover and steam about 20 to 25 minutes or until the pork mixture is entirely cooked.

To freeze:
Freeze for one hour on a cookie pan and then place in a Ziploc bag.

To prepare after freezing:
Bring a pot of water to boil and arrange dumplings directly from the freezer in the steam basket over the boiling water. Cover and steam about 25 to 28 minutes or until the pork mixture is entirely cooked.

Enjoy!

A Suprising Find

My dad died of colon cancer less than two months after his 38th birthday. I had just turned 15.

So, just recently, when I began to have serious gastrointestinal distress (we will just leave it at that without the details), my mind began to wander back to the time he was sick, and fear slowly crept into me--fear that I would suffer the same fate. I have been disciplined about getting a colonoscopy every 5 years beginning at the age of 29, so this knowledge helped keep my fear in check.

I went to the doctor and to my surprise, she advised me to go off all dairy for a week. You can probably tell from my weekly menu plans and my freezer meals, that I am a dairy girl. I love cheese, butter, ice cream, milk. . .Going off all of that was hard, but I had no idea that dairy is lurking in so many items--frozen meals and cereal being two biggies.

It has only been 4 days now since I have been off ALL dairy, but I can't tell you how much better I feel! I have no physical problems. It has been a bit difficult to adjust to the dietary changes, but not as difficult as I thought it would be, mainly because I am feeling so much better. And, I am so grateful that it is just a dairy intolerance and not something more serious or life threatening.

For the past two years, since my second child was born, I have not felt like myself. I had to have Gas-X several times a week, and an upset stomach was typical more days than not. I wondered if it was somehow psychological; I wondered if I would ever feel normal again. Now I realize all of those problems were related to dairy consumption.

All of that discomfort is gone, and I finally feel like myself. I feel so much better!

What does that mean for this blog? I still plan to continue like normal recipe-wise because my family is still eating dairy and I think my children love their macaroni and cheese too much to say good-bye for ever. But I will start to explore and share some dairy free recipes and products.

If any of you have discovered you have a dairy intolerance, I would love to hear about your experience!

Glazed Country Ribs

We had a chance to grill while on vacation last week and made these yummy country style pork ribs. The recipe comes from Kitchen Daily. (The best part is that I got the three pounds of ribs on clearance for .99 total!)

Ingredients
1 cup ketchup
1/2 cup water
1/4 cup finely chopped onion
1/4 cup cider vinegar or wine vinegar
1/4 cup mild-flavored molasses
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
2 cloves garlic, minced
2-1/2 to 3 pounds pork country-style ribs

Directions
For sauce, in a medium saucepan combine ketchup, water, onion, vinegar, molasses, Worcestershire sauce, chili powder, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring often.

Trim fat from ribs. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place ribs, bone-side down, on grill rack over pan. (Or, place ribs in a rib rack; place on grill rack.) Cover and grill for 1-1/2 to 2 hours or until tender, brushing occasionally with sauce during the last 10 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place ribs in a roasting pan, place on grill rack, and grill as above.) Pass remaining sauce with ribs. Makes 4 servings.

I shared this post at Life as Mom and Tasty Traditions.

Beefy Corn Bread - OAMC

Today's recipe is another one I found in the 30 Meals in One Day system. This recipe comes from Lunch Is Ready. (If you like this recipe, be sure to check out my Dinner Is Ready cookbook and software giveaway.)

1/2 lb. lean ground beef

1 tsp. chili powder

1/4 tsp. cumin

1/2 c. frozen corn

1/4 c. salsa

1 c. cheddar cheese, shredded

3/4 c. corn meal

3/4 c. flour

2 tbsp. sugar

2 tsp. baking powder

1/2 tsp. salt

2 eggs

3/4 c. milk

2 tbsp. canola oil

-Brown ground beef with chili and cumin until no longer pink. Drain fat.

-Stir in corn and salsa

-Line the cups of a muffin tin with foil baking cups

-Spoon meat mixture into muffin cups; fill about 2/3 full

-Top with cheese

-In a medium bowl, combine flour, cornmeal, baking powder, sugar and salt

-Beat eggs in a small bowl

-Add milk and oil

-Add to the cornmeal mixture stirring just until moistened

-Spoon batter over cheese to cover

-Bake at 375 for 15 minutes

-Allow to cool

-Set pan in freezer until frozen

-Remove from pan and place in a gallon size freezer bag

To serve:

-Thaw upside down on a microwave safe plate

-Remove foil liners

-Microwave until heated through.

We all liked this recipe, but my daughter especially liked them. We will be making these again for future freezer cooking days.

I shared this post at Tempt My Tummy Tuesdays, $5 Dinners,

Cooking Up Veggies in One Batch

I noticed over the last few weeks that veggies were creeping into my weekly food waste more and more often. I would use half a bag of spinach and then would be too busy to cook up the rest so it would go to waste.

To combat that problem, I have started cooking my veggies in one batch. Today for lunch we had broccoli on the side; I only needed half of what I bought, but I cooked the entire batch of broccoli that I bought last week. We ate half and I put half away. Now, when I pull out a freezer meal for dinner, I just need to pull out the already cooked broccoli and microwave it for a minute or so. This makes meal preparation a snap and eliminates much of my veggie waste. Works for me!

Cola Barbeque

Sorry I didn't get this up Friday; I wanted to post this great new recipe we tried for freezer cooking. My husband is going to take it to work for lunch as a sandwich instead of using lunch meat.

Cola Barbeque
1 - 3 lb. beef roast
1 - 24 oz. bottle ketchup
1 - 12 oz. can soda

-Put roast in a roasting pan on a piece of heavy duty foil large enough to wrap the entire roast in.
-Stir the ketchup and soda together and pour over the roast.
-Wrap up and make sure there are no areas it can leak.
-Cook at 300 degrees for 4 hours.
-Allow to cool, then shred and mix back up in the sauce.
-Freeze in a muffin tin for individual size portions.
-Pop them out of the muffin tin and place in a freezer storage bag.

Makes 10 servings

This recipe comes from Lunch is Ready!

I shared this recipe at Life as Mom, $5 Dinners, Tempt My Tummy Tuesdays, Stockpiling Moms, I'm Lovin It Fridays and The Grocery Cart Challenge.

Homemade Pizza and Pizza Rolls OAMC

When I did my monthly cooking a few weeks ago, one of the recipes from Holly Clegg's Trim and Terrific Freezer Friendly Meals cookbook that I tried was Italian Pizza Rolls. These did require some work, but they were delicious! (And they were also the first freezer meal for the month to be eaten up.)

Italian Pizza Rolls
1/3 c. finely chopped carrots
1/3 cup finely chopped onion
1/3 cup finely chopped green pepper
1 tsp. minced garlic
1/2 pound ground sirloin
1/2 cup tomato sauce
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/2 cup shredded, part skim mozzarella cheese
9 to 10 egg roll wrappers

-In a non-stick skillet coated with non-stick cooking spray, saute the carrots, onion, green pepper and garlic for 5 to 7 minutes over medium heat until tender. Add the sirloin, cooking until browned. Remove from heat and sitr in tomato sauce, oregano, basil and Mozzarella cheese.

-Place about 2 tablespoons in the middle of each egg roll wrapper. Fold the lower bottom third up, fold the 2 sides toward the center and then roll up.

-Do not bake before freezing. Freeze on a baking sheet, then transfer to freezer zip-top bags, label and freeze.

-When ready to eat, preheat the oven to 425 degrees. Remove rolls directly from the freezer and place on a non-stick baking sheet coated with non-stick cooking spray. Bake for 10 to 12 minutes; turn rolls over and continue baking for another 5 to 6 minutes or until crispy and browned.

I ended up with leftover filling, so I froze it. The other night I made homemade pizza crust (substituting some of the white flour for whole wheat), layered on pizza sauce and some mozzarella cheese and finished with the leftover filling. Then I baked it at 375 for 20 minutes. It was a hit at our house.

Two freezer meals from one filling. It doesn't get much better than that.

Breakfast Sandwiches - OAMC

When I was pregnant for Delaney, I ate way too many Egg McMuffins. After I got tired of those, I switched to Burger King's Ham, Egg and Cheese Croissanwich. If only I had found this recipe back then, I could have saved a ton of money and eaten a better diet.

Breakfast Sandwiches (OAMC)

24 English muffins, toasted and buttered

2 dozen eggs

24 ham, bacon, Canadian bacon slices or sausage patties

24 slices cheddar cheese

--Scramble eggs in a large skillet. If you want a uniform shape, cook in greased canning rings.
--Assemble sandwiches with one egg, one slice of meat, one slice of cheese.
--Wrap each sandwich individually in plastic wrap, then freeze and place in zip-top bags.

I made these during my freezer cooking bout in May. I read in the comments (I found the recipe in recipezaar.com, now food.com) that one person just mixed all of the eggs in a 9 x 13 pan and baked them and used them in the sanwich to save time. I tried that tip, but the little squares were a bit odd, mostly because the floor in our old apartment building slopes so half the squares were much larger than the other half. I think I will try a different method when I make these again.

And, though the original recipe calls for American cheese, I preferred the batch we made with mozzarella cheese and would only make those kind next time. (They were less greasy.) I used sausage but next time would buy flatter rounds of sausage.

These were the first item eaten up entirely from our May freezer cooking day, and my husband has requested them again for my August freezer cooking day. Yum.

I shared this post at $5 Dinners, Tempt My Tummy Tuesdays, Life as Mom and The Grocery Cart Challenge.

Japanese Potato Salad

I am a bit fussy; I don't care much for mayo or hard boiled eggs. As those are key ingredients in potato salad, I don't much care for it either.

However, when my husband and I went to a Japanese store and ordered bento boxes, I loved the funky mashed potatoes. It turns out they weren't mashed potatoes after all, but Japanese potato salad.

When my mom was looking for a potato salad for a 4th of July picnic, we decided to make this. (Of course, my husband nicely modified it for me, so what I am sharing with you is the modification. Click on the link for the original recipe.)

Japanese Potato Salad

3 medium boiling (firm) potatoes, well scrubbed
1 small carrot
About 3 inches of a seedless cucumber
1 egg
Salt and pepper
1/2 cup of mayonnaise

Boil the potatoes in their skins until tender (you can poke a skewer through one without any resistance). Boil the carrot, unpeeled, in the same pot. Boil the egg until hard boiled at the same time.

In the meantime, slice the cucumber very thinly. Sprinkle with a little salt, and let sit for a while (10 minutes or more) until the vegetable exudes its juice. Squeeze firmly to get rid of the juice.

When the potatoes and carrot are done, drain, and peel them while still hot (holding each in a kitchen towel to peel them helps). Cut the potatoes into small pieces, and slice the carrot. Toss with a little salt and pepper and leave to cool.

Peel the hard boiled egg and chop up finely.

When the potatoes and carrot mixture has cooled to room temperature, mix in the cucumber egg. Mix in the mayonnaise. Mash until the consistency of mashed potatoes. (You can also leave it chunky if you prefer.) Cover with plastic wrap and cool in the refrigerator until serving time (ideally at least one hour).

Enjoy!

I shared this post at The Grocery Cart Challenge, Delicious Dishes, Life as Mom, and Tempt My Tummy Tuesdays.

Empanadas - OAMC

This recipe is a little more work than some of my other OAMC meals, but it is SO worth the effort. I found it in my Holly Clegg Trim & Terrific Freezer Friendly Meals.

1 lb. ground sirloin

1/4 pound lean pork

1 onion, finely chopped

1 tsp. minced garlic

1 1/2 tsp. chili powder

1 tsp. ground cumin

1/3 c. finely chopped green olives (I omitted this)

1/4 c. finely chopped golden raisins (I omitted this)

1/2 c. salsa

3 tbsp. fat-free sour cream

Salt and pepper to taste

2 (10 biscuit) cans refrigerated flaky biscuits

Preheat oven to 350 degrees.

In a medium non-stick skillet, cook the sirloin, pork, onion and garlic over medium heat until done, about 8 to 10 minutes. Drain any excess grease. Add the chili powder, cumin, olives, raisins, salsa, sour cream and salt and pepper. Remove from heat.

Separate each biscuit in half by tearing aprart the layers to make 40 rounds. With a rolling pin, roll out each biscuit half on a lightly floured surface or press with hands into a 4-inch circle. Spoon meat mixture evenly in center of each buiscuit circle. Fold dough over filling to form a half, pressing edges with a fork to seal. Place filled biscuits on a non-stick baking sheet coated with non-stick cooking spray. Bake for 17 to 20 minutes or until golden.

Freeze up to 2 to 3 months. When ready to eat, preheat the oven to 350 degress and place frozen on a non-stick baking sheet coated with non-stick cooking spray. Bake for 15 to 20 minutes

I shared this post at The Grocery Cart Challenge, Tempt My Tummy Tuesdays, $5 Dinners, and Delicious Dishes.

Banana Butterscotch Muffins

My mom was kind enough to stock the freezer with muffins and bread before she left right after I had the baby. Now, we are all out, so it is time to restock. I started that process today with these yummy muffins from my Holly Clegg Trim & Terrific Freezer Friendly Meals cookbook.

Butterscotch Banana Bread (I made them muffins)

¼ cup canola oil
1 cup dark brown sugar
2 eggs
1 cup mashed bananas
1 tsp. vanilla extract
1 ¾ cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
¼ cup skim milk
½ c. butterscotch chips

Preheat the oven to 350 degrees. Coat a non-stick 9 x 5 x 3 inch loaf pan (or a muffin tin) with non-stick cooking spray.

In a large bowl, beat together the oil and brown sugar. Add the eggs, bananas, and vanilla, stirring well.

In another bowl, combine the flour, baking soda, baking powder and cinnamon. Gradually combine the dry ingredients and the milk with the with the banana mixture, stirring only until combined.

Pour batter into the prepared loaf pan and bake 45 to 50 minues or until a toothpick inserted in the center comes out clean. (I cooked the muffins for 18 minutes.)

Enjoy.

My giveaway this week is for a Holly Clegg Trim & Terrific Freezer Friendly Meals cookbook (where this recipe came from). Be sure to enter!

I shared this recipe at Delicious Dishes, $5 Dinners, The Grocery Cart Challenge, & Tempt My Tummy Tuesdays.