Corn Bread Muffins

These are so fast to make and so good! I especially love that there are no eggs so if I'm out eggs, I can still make these muffins! Enjoy!

2/3 cup corn meal
1 and 1/4 cup flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup milk
1 cup corn (optional) can use rinsed canned or frozen

Mix dry ingredients then add oil and milk. Stir in corn if using. Spoon into muffin tins.

Bake 350 degrees
Regular size muffin tins 15-17 minutes
Jumbo size muffin tins 23-25 minutes
Mini muffin tins 12-14 minutes

Healthy Wholeweat Pancakes...that taste good!

1 cup wholewheat
2 tsp baking powder
1 Tbl sugar
1/2 tsp salt
1 cup milk
1 egg
2 Tbl oil

Combine and beat until well-mixed. Cook on hot griddle and serve with fresh fruit, sugar, or syrup

Southwest Chicken Pockets and Black Bean Salsa

2 cups diced cooked chicken (I used the canned chicken for this recipe, makes it SO easy)
6 ounces cream cheese softened
1/2 cup (or a little less) butter, softened
1 (4 oz) can diced green chilies
1 tablespoon chopped green onions
1/8 tsp chili powder
1/8 tsp cumin
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2 (8 oz) cans refrigerated crescent rolls
3 Tablespoons butter melted
1 cup dry season stuffing, coarsely crushed
1/2 cup roasted sunflower seeds (optional)

In a large bowl cream together the cream cheese, 1/2 cup butter, green chilies, green onions, chili powder and cumin. Mix in the chicken and set aside.

Separate the rolls to form 8 rectangles, pressing seems together. Put 1/2 cup chicken mixture in each pocket and roll up end to cover filling and make a pocket. Be sure to seal the edges so the filling doesn't come out. Mix bread crumbs and sunflower seeds (is using) with the 3 tbsp of butter ( or water to cut down on the fat) and put on top of pockets.

Place on baking sheet and bake for 20 min. at 400 degrees. Top with black bean salsa



Black Bean Salsa:

Combine in a large bowl:
1 15 ounce can black beans drained and rinsed
8 ounces frozen corn
1/4 cup fresh cilantro chopped
2 tablespoons chopped green onions
2 tablespoons chopped red onions
1/4 fresh lime juice
2 tablespoons vegetable oil
1 1/2 tsp ground cumin
salt and freshly ground pepper

Cover and chill for at least 2 hours (or overnight) Just before serving stir in 1/4 cup chopped ripe tomatoes

Italian Chicken

In a crock Pot place the following:
2-4 chicken breasts
1 can cream of Chicken
1 block of cream cheese
1 packet of dry Italian seasoning (found in the salad dressing aisle)

THAT"S IT! So easy.

Cook on low 6-8 hours or high 3-4.

Serve over noodles or rice

Crock Pot Thai Chicken

4-6 Chicken Breasts
3/4 cup salsa
1/4 cup peanut butter
2 Tbsp lime juice
1 Tbsp soy sauce
1 tsp grated ginger root (I've only ever used ground ginger)

Combine above ingredients into crock pot. Cook 3-4 hours on High or 6-8 hours on low

Serve over brown rice (cooked in coconut milk and or water)

Top with
fresh chopped cilantro
Chopped peanuts
Plain yogurt (on the side)

French Peasant Bread

1 package (about 1 tablespoon) dry yeast
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
4 cups flour
1 ½ tablespoons rosemary (optional)
Oil
Cornmeal
Melted butter

Place yeast, water, sugar, and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do no knead. Cover and let rise one hour or until double in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. (Based on trial and error I found it works best to drop a tablespoonish about of oil in the center of the cookie sheet, spread it a little bit and sprinkle a small amount of corn mean on the oil…about the diameter of the dough once it is on the pan). Let rise one hour. Brush top with melted butter and bake at 425 for 10 minutes. Reduce temperature to 375 and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm!