Whole Wheat Banana Bread Pancakes

With these whole wheat banana bread pancakes, you can enjoy the great tastes of banana bread in a pancake form. Theyre a healthy and filling way to start the day

Ingredients:

• 1 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 ripe bananas, mashed
• 1/2 cup buttermilk
• 1/4 cup maple syrup
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup chopped walnuts optional
• Butter or oil for cooking

Instructions:

In a mixing bowl, combine the whole wheat flour, baking powder, baking soda, and salt

In another bowl, whisk together the mashed bananas, buttermilk, maple syrup, egg, vanilla extract, cinnamon, and nutmeg

Pour the wet ingredients into the dry ingredients and stir until just combined

If using, fold in the chopped walnuts

Heat a griddle or non-stick pan over medium-high heat and grease with butter or oil

Pour 1/4 cup portions of the pancake batter onto the griddle for each pancake

Cook until bubbles form on the surface, then flip and cook the other side until golden brown

Serve the pancakes hot with additional maple syrup and sliced bananas, if desired

Southern BBQ Chicken Salad

A tasty Southern take on the traditional chicken salad, with BBQ-flavored chicken, a mix of fresh vegetables, and a rich ranch dressing.

Ingredients:

• 2 cups shredded cooked chicken
• 1/2 cup BBQ sauce
• 1 cup corn kernels cooked
• 1 cup black beans canned, drained, and rinsed
• 1/2 cup red onion, finely chopped
• 1/2 cup bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup ranch dressing
• Salt and pepper to taste
• Lettuce leaves for serving

Instructions:

Toss the shredded chicken and BBQ sauce together in a bowl until the chicken is evenly covered

Put corn, black beans, red onion, bell pepper, cilantro, and cherry tomatoes in the bowl

Combine well

Add ranch dressing slowly and mix it in until all the ingredients are well covered

Add pepper and salt to taste

Put it in the fridge for at least 30 minutes to let the flavors mix

Put the BBQ chicken salad on a bed of lettuce

Have fun with your BBQ chicken salad from the South

Broccolini and Mushroom Stir-Fry

Savor a flavorful, nutrient-rich stir-fry of broccolini and mushrooms that is both quick and healthful. This dish is ideal for hectic weeknight dinners or for quick, delicious meals that will fill you up.

Ingredients:

• 1 bunch of broccolini, trimmed and cut into bite-sized pieces
• 8 ounces of mushrooms, sliced
• 2 cloves of garlic, minced
• 1 tablespoon of vegetable oil
• 2 tablespoons of soy sauce
• 1 tablespoon of oyster sauce
• 1 teaspoon of sesame oil
• 1/2 teaspoon of ginger, minced
• 1/2 teaspoon of red pepper flakes optional
• Salt and pepper to taste

Instructions:

In a large skillet or wok, heat the vegetable oil over medium-high heat

Stir-fry the minced ginger and garlic in the heated oil for about 30 seconds, or until fragrant

Sliced mushrooms should be added and stir-fried for three to four minutes, or until they begin to release moisture and brown

When the broccolini is crisp-tender, add it to the skillet and stir-fry it for an additional four to five minutes

Combine the oyster sauce, sesame oil, and soy sauce in a small bowl

After adding the sauce mixture, toss the stir-fried veggies to ensure even coating

Stir well after adding red pepper flakes to the stir-fry if you enjoy a little heat

To taste, add salt and pepper for seasoning

Because soy sauce and oyster sauce are already salty, watch the amount of salt you use

Simmer for a further one to two minutes to allow the flavors to meld

Serve hot as an accompaniment or over cooked rice to make a full meal

Chocolate Chip Cookies Recipe

Enjoy the traditional delight of homemade chocolate chip cookies. These cookies are the ideal combination of chewy and crispy, and theyre loaded with gooey chocolate chips.

Ingredients:

• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped nuts optional

Instructions:

Preheat oven to 375F 190C

In a large bowl, cream together the butter, granulated sugar, brown sugar, and vanilla until smooth

Beat in the eggs, one at a time, until well blended

In a separate bowl, whisk together the flour, baking soda, and salt

Gradually add this dry mixture to the butter mixture and mix until just blended

Stir in the chocolate chips and nuts if using

Drop rounded tablespoons of dough onto ungreased baking sheets

Bake for 9 to 11 minutes or until the edges are golden brown

The centers will be soft

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Dianes Green Chicken Enchiladas

Dianes Green Chicken Enchiladas are a tasty take on a traditional Mexican dish. This enchilada recipe is sure to please your family and friends. It has soft shredded chicken, savory green enchilada sauce, and melted cheese.

Ingredients:

• 2 cups cooked shredded chicken breast
• 1 cup green enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped onion
• 1/4 cup chopped cilantro
• 1/4 cup sour cream
• 8 small flour tortillas

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, combine shredded chicken, green enchilada sauce, half of the shredded cheese, chopped onion, chopped cilantro, and sour cream

Spoon the chicken mixture onto each flour tortilla, roll tightly, and place seam side down in a baking dish

Pour remaining green enchilada sauce over the rolled tortillas, then sprinkle with the remaining shredded cheese

Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly

Serve hot, garnished with additional chopped cilantro and sour cream if desired

Coconut Cashew Cookies

These Coconut Cashew Cookies are a delightful blend of shredded coconut and creamy cashew butter, resulting in a chewy and flavorful treat. The touch of honey adds natural sweetness, while the vanilla extract enhances the overall flavor profile.

Ingredients:

• 1 cup shredded coconut
• 1 cup cashew butter
• 1/2 cup honey
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Shred the coconut and mix it with the cashew butter, honey, vanilla extract, baking soda, and a pinch of salt in a bowl

Good mix the things together until a thick dough forms

Roll the dough into small balls with your hands and place them on the baking sheet that has been prepared

Use a fork to make a crisscross pattern in each ball

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down

The cookies are ready to eat once they have cooled down

Roasted Cauliflower & Farro Salad

A delightful vegan salad featuring roasted cauliflower, nutty farro, crunchy pistachios, and juicy pomegranate arils, tossed in a zesty lemon dressing. This salad is bursting with flavors and textures, making it a perfect side dish or light meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup farro, rinsed and drained
• 1/2 cup shelled pistachios
• 1/2 cup pomegranate arils
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint leaves

Instructions:

Preheat the oven to 400F 200C

In a large bowl, toss cauliflower florets with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated

Spread cauliflower on a baking sheet and roast for 25-30 minutes, or until golden brown and tender

Meanwhile, cook farro according to package instructions until tender

Drain any excess water and let cool

In a large mixing bowl, combine roasted cauliflower, cooked farro, pistachios, and pomegranate arils

Drizzle lemon juice over the salad and toss gently to combine

Garnish with chopped parsley and mint leaves before serving