Low Calorie Banana Muffin

1 cup flour
1 tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup mashed banana
1/4 cup sugar
1/4 cup applesauce
1 egg
1 tsp vanilla
1 tsp cinnamon

Combine all the dry ingredients together
In a separate bowl add the remaining ingredients.
Slowly pour the dry ingredients in with the wet ingredients and mix well.
Pour into a greased muffin tin and bake at 350 for 15 min.

(each muffin has approximately 75 calories and .5 grams of fat)

variations use strawberry applesauce or you can throw in some chocolate chips

From eatyourveggiespeas.blogspot.com

Strawberry Jello Salad

I made this for a funeral and everybody loved it. Got it from creativehomemaking.com

1 small package strawberry jello
1 cup sour cream (room temperature)
1 cup boiling water
1 package frozen strawberries, thawed

In a medium sized bowl, stir together boiling water and Jello until Jello dissolves. Stir in sour cream. Add strawberries. Pour into a serving dish (9x9) and refrigerate until Jello sets

Sugar cookie part 2

1 cup shortening
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1/2 tsp baking soda
4 tsp baking powder
4 1/2 cups flour
1/2 tsp salt

Cream together the shortening and sugar. Add in the eggs, sour cream, and vanilla. Mix together and then add baking soda, baking powder, flour and salt.
Roll out 1/3" thick. Bake at 350 for about 7 min

Sugar Cookie part 1

1/2 cup sugar
1/8 tsp salt
1/2 cup Crisco
2 tsp baking powder
1 egg
1 tsp almond extract
1/4 cup milk
2 cups flour

Cream sugar and Crisco. Mix in egg, milk, salt, almond extract and baking powder. Mix in flour adding a little extra if dough is too sticky. Refrigerate for 1-2 hours. Roll about 1/4" thick. Bake at 375 for 8 min. Cool and frost

Beef Stroganoff

2 lbs stew beef, cut into 1 inch cubes
8 oz pkg mushrooms, halved or sliced
1/2 cup chopped onion
1 pkg McCormick Slow cookers Beef Straganoff Seasoning
1 cup water
1 cup sour cream

Place beef, mushrooms and onion in slow cooker. Mix seasoning and water until blended. Pour over beef and vegetables; toss to coat well. Cover. Cook 8 hours on low or 4 hours on high. Stir in sour cream until well blended. Cover. Cook 10 min longer on low. Serve over noodles or rice, if desired

Pork Burritos again

1 pork tenderloin roast (about 1/4 lb per person)
16 oz jar pace mild salsa
1 cup brown sugar
1 ranch dressing packet
1 cup mayo
1 cup milk
1/2 bunch of cilantro
juice from 1 lime
Mexican rice
1 can black or pinto beans
shredded cheese
uncooked tortillas

Place pork, salsa, and brown sugar in crock pot and cook for 8-10 hours on low or 4-6 hours on high.
In blender add ranch packet, mayo, milk, cilantro (break of stems first), and lime juice. Make the dressing ahead of time and put it in the fridge to give it a stronger flavor. When meat is cooked stir well and shred. Add meat to cooked tortillas and top, cheese, beans, rice, and dressing. Enjoy
you can make it easy by buying Rico brand rice or go to Bajios and buy their rice.


you can cut the dressing in half. It makes a lot of dressing.

Pork Barbacoa

Place 1 boneless pork roast (or pork loin) in a crock pot. Mix together the following and pour over the roast:
1 McCormick Grill Mate Southwest marinade packet
1 1/2 cups Dr. Pepper
1/2 cup vinegar
2 Tbsp oil
1 1/2 cups brown sugar

Cook on low for 5-7 hours till done in the middle. Shred the pork with a fork, then put back in the marinade and keep crock pot on low until serving.

Serve with tortillas, rice, black beans, cheese, olives, tomatoes, avocado, or Cafe Rio salad dressing

This is also a great freezer meal.

White Chicken Enchiladas

4 to 6 chicken breasts, cooked and torn into pieces
12 flour tortillas
1 Tbsp butter
3/4 cup onion
4 oz can chopped green chilies
1/4 cup flour
1/4 tsp salt
1/4 tsp cumin
2 Tbsp butter
2 1/2 cups chicken broth
1 cup sour cream
2 cups grated jack cheese

Saute butter, onion and chilies. Make a roux with flour, salt, cumin and butter. Gradually add chicken broth. Add white sauce to onion-chile mixture. Stir in sour cream and 1 cup Jack cheese. Stir enough sauce into torn chicken pieces to moisten. Fill tortillas with chicken mixture. Roll up. Place, seam down, in a pan. Pour remaining sauce on top. Sprinkle with 1 cup grated cheese. Bake at 350 for 35 min.
It is recommend to use uncooked tortilla shells


This is a great freezer meal. I made this when I had surgery and it was nice to know I had a meal in the freezer. I usually make about 5 enchiladas and put the rest in freezer dishes. Every time I have made this I make about 14 of them.

Crockpot Pineapple chicken

2 to 3 chicken breasts or tenders
20 oz can of pineapple chunks or tidbits (add a bit of the liquid too)
dash of ginger
1 cup teriyaki sauce
1 cup brown sugar
Chinese noodles
steamed rice

Put first 5 ingredients into crock pot. Cook on low for 6-8 hours or high for 4-6 hours. Top rice with chicken mixture and add Chinese noodles to the top for a little crunch.

Cola Roast

Another one from my ward cookbook

3 pound beef roast
1/2 to 1 envelope dry onion soup mix
2 (12 oz) cans cola (diet soda cannot be substituted)

Place roast in greased 4 to 5 quart slow cooker. Sprinkle with soup mix. Pour soda over all. Cover and cook on low heat 7-8 hours.

Easy and delicious

Chicken-N-Wild Rice

I love my new ward cookbook. Here is one of our faves so far

4 chicken breasts (or enough to cover bottom of 9x13 pan) ~ I used 3 and a 9x9
1 box cooked herb Rice-a-Roni
1 can cream of chicken soup
6 slices Swiss cheese ~ I didn't have any and it tasted good without it. I hear it is really good with it.

Place chicken on bottom of 9x13 pan, top with cream of chicken soup. Put Swiss cheese on soup and top with rice. Cover and bake at 350 for 50 min. Then uncover and bake for 10 more mins.


This is a time consuming recipe, it takes about 20-30 min to cook the rice. I'm sure it would work good if you made the rice earlier. Bryan loved this and can't wait to have it again.