Banana Peanut Butter Oatmeal Bread

6 bananas very ripe

2/3 cups peanut butter

3 eggs

2/3 to 1 cup sugar ( I used 2/3 in my recipe )

1 cup old fashioned rolled oatmeal ran through a blender until it’s flour

1/4 cup nutritional yeast

1/2 cup flax seeds run through a blender until turns to meal

1 1/4 cups flour

2 teaspoons baking soda

1/4 teaspoon salt

Mix wet ingredients in kitchen aid mixer until smooth about 5 minutes with the paddle mixer.

Combine dry ingredients then slowly add to wet ingredients mix well

Preheat oven to 350

Grease 4 mini bunt pans and a small loaf pan , add 1 cup dough to each bunt pan then the rest of dough goes into small loaf pan .

Bake for one hour then pull out and let cool 5 minutes then remove from pans.

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Quick Seafood Chowder

1 pound small Shrimp

1 can of clams

1 6 ounce pack of imitation crab meat

1 16 ounce can of sweet corn

1 large russet potato

3 stalks celery

1 large onion

3 tablespoons olive oil

4 cups chicken stock or vegetable stock ( use whatever is in your kitchen)

1 teaspoon garlic powder

1/2 teaspoon pepper

Salt to taste I leave the salt out and let others adjust it to their taste

3 cups heavy whipping cream ( reserve 1 cup to mix corn starch with )

3 tablespoons corn starch

Finely chop onion, celery cube potato into one inch cubes.

In skillet* heat oil then add chopped vegetables sauté 5 minutes then add stock and simmer until potato is soft about 10 minutes.

In big sauce pot add shrimp , clams ( wash the clams first) and imitation crab meat break meat into smaller pieces add corn with the liquid .

Combine the potatoes mixture with the seafood mixture and heat until boiling then add the whipping cream heat to boil add the 1 cup mixture of whipping cream and corn starch cook for 5 minutes then turn off and serve hot with crackers.

* I use a cast iron skillet.

Easy chili

As Salam Alikum Readers

Here is a super easy recipe

3 cans pinto beans drained

3 cans kidney beans drained

3 cans black beans drained

3 cans stewed tomatoes

2 small cans tomato sauce

3 tablespoons olive oil

1 onion finally diced

6 cloves garlic minced

Salt*( to taste ) I leave salt out and let people add own salt

1/2 teaspoon Pepper* can leave pepper out

2 tablespoons Paprika smoked spicy hot

3 tablespoons Chili powder

1/2 c Nutritional yeast

*Ground beef* 1 pound cooked and drained ( if using meat in dish)

*2 cups textured vegetable protein tvp *rehydrated with vegetable broth if using)

Combined all the drained beans and stewed tomatoes and 1 can of tomato sauce set aside for now.

Sauté onions and garlic in oil add spices and cook for 5 minutes ( if using meat you can sauté garlic and onions with meat and spices) once onions and garlic are soft then add everything to the beans add the nutritional yeast adjust the salt and pepper if adding simmer for 45 minutes on very low serve or cool down and store in fridge , can also be stored in portion sizes and frozen .

Note * means you can use if you want but you don’t have to *

Yummy sauce

Just Because:CAFE YUMM Bowl Sauce:

Take 1/2 cup olive oil,

1/2 cup almonds,

1/2 cup water,

1/2 cup lemon juice (about 2 lemons),

1/3 cup nutritional yeast,

1 can garbanzo beans, drained,

2 cloves garlic,

1/2 tsp salt,

1/2 tsp cumin,

1/4 tsp chili powder,

1/4 tsp turmeric

into a food processor and pulse until it’s combined

Easy Enchiladas.

About 4 cups shredded Turkey breasts from a roasted turkey

Two big cans of green enchilada sauce

2 pounds cheese shredded white cheese

15 corn tortillas

Canola oil 1/2 cup in small frying pan heat to hot

First shred turkey in a bowl set aside

Shred cheese in another bowl set aside

Heat oil to hot then fry the corn tortillas until they turn soft remove from pan with spatula drain off oil and put on plate

In a big rectangle pan the 13 by 9 in line with aluminum foil for easy clean up.

Take 1 can of enchilada sauce open it up and pour half of it into shredded turkey and mix well

To form enchilada take a tortilla add a spoon of turkey and a pinch of cheese then roll place in pan repeat until pan is full then sprinkle cheese over the rolled tortillas and pour the can and a half of enchilada sauce on sprinkle with cheese .

Now you can do one of three things if cooking the next day then foil wrap and place in fridge until ready to cook.

This recipe freezes really well if going to freeze, do not use glass pan use a metal pan one of those take and bake pans work well. Once frozen take out of freezer the day before you want to bake thaw in the fridge then bake.

To cook preheat oven to 375F cook 45 minutes uncovered .

Note : You can replace the turkey with chicken or roast beef .

Also you can replace the green enchilada sauce with red enchilada sauce .

Serve with beans and rice along with sour cream on top.

Easy Chicken Soup

4 pieces chicken breast or thigh ( remove skin)

3 stalks of celery chopped into 1/4 inch pieces

2 carrots peeled and chopped into 1/4 inch pieces

10 cloves garlic peeled and chopped

1 onion chopped into 1/4 inch pieces

2 quarts chicken stock

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon canola oil

1/2 cup noodles

Large sauce pan

Heat oil in sauce pan add chopped vegetables, garlic, onion and salt, pepper and cook for 5 minutes then add chicken stock and chicken bring to boil lower to simmer cook 15 minutes then remove chicken pieces using a folk and knife debone the chicken and add back to the pot add the noodles cook for 5 minutes then turn off and serve in bowls hot.

Makes enough to serve 4 people.

Chocolate zucchini carrot muffins

As Salam Alikum Readers
Chocolate zucchini carrot muffins
4 cups of flour
1 1/2 cups of white sugar
5 eggs
3 teaspoon baking soda
3 teaspoon baking powder
1 1/2 cup apple sauce
1 teaspoon salt
2 large purée zucchini
1 large purée carrot
2 teaspoon cinnamon
1/3 cup of cocoa powder
I added bag of milk chocolate chips
Bake 350' about 15 min