Peanut Butter and Banana Muffins

Ingredients:

• 1 cup brown sugar
• ½ cup peanut butter
• ½ cup carrot (finely shredded/pureed)
• ½ cup cauliflower (finely shredded/pureed)
• ½ cup mashed banana
• 1 large egg white
• 1 cup whole wheat flour
• 1 teaspoon baking power
• 1 teaspoon baking sode
• ½ teaspoon salt

Directions:

1. Preheat oven to 350, spray muffin pan with nonstick spray
2. Combine ½ cup brown sugar, peanut butter, vegetables, banana, and egg in large bowl
3. Mix the flour, baking powder, baking soda, and salt in a separate bowl
4. Fold dry mix into wet mix. Don't over mix...you want it lumpy. 
5. Add remaining ½ cup brown sugar and stir just once or twice (this gives a nice "crust" to the muffins)
6. Cook until lightly brown 15-20 min

These also freeze well! Stick in lunch box frozen and they are thawed by lunch and you know you are giving your child some added nutrients to their special treat :)

Macaroni and Cheese Bites

An awesome recipe perfect to make ahead and serve at your next gathering!

Ingredients:

• ½ lb macaroni pasta
• 1 ½ tbsp butter
• 1/4 cup grated parmesan cheese
• 2 tbsp flour
• 3/4 cup milk
• 1 cup shredded cheddar cheese
• 1 cup sliced american cheese, chopped
• 1 egg yolk
• 1/4 tsp paprika
• bacon pieces if desired

Directions:

1. Preheat oven to 425 (if you don't plan to make in advance)
2. Boil salted water in a large pot then cook macaroni about 5 min then drain
3. Spray muffin tins with non stick spray then sprinkle with parmesan cheese on bottom (I also sprinkled bacon bits on the bottom of mine with the cheese)
4. In a large saucepan, melt butter then whisk in flour over medium heat for 2 minutes
5. Whisk in milk and whisk constantly until boiling (roughly 5 minutes)
6. Add in cheddar and american cheeses and whisk until melted
7. Remove saucepan from heat and which in egg yolk and paprika then fold in drained macaroni
8. Spoon macaroni mix into muffin cups
9. At this point you can cover and refrigerate the day prior to your event
10. Once ready to bake sprinkle the tops with parmesan then bake about 10 minutes (slightly longer if straight from fridge). Let cool 5 min and remove from pan!

I also froze some of these leftover and have reheated them for school lunches and they do great! Big hit!!!

Simple Egg and Sausage Burritos

Simple, quick, and freezes great!

Ingredients

• 1 tablespoon olive oil
• 1 lb breakfast sausage
• 1 tablespoon butter
• 12 eggs
• ½ cup milk
• ½ teaspoon salt
• ½ teaspoon pepper
• shredded cheddar cheese
• 10-12 medium or fajita sized tortillas 

Directions

1. Heat olive over medium heat in large skillet. Cook sausage and break into tiny peaces. Drain then set aside.
2. In large bowl, whisk together eggs, milk, salt and pepper until well combined. 
3. Heat large non-stick frying pan over medium heat and melt butter all over the pan. 
4. Add eggs and scramble until cooked all the way through
5. Lay out tortillas and scoop a heap of meat, eggs, and cheese onto each
6. Fold into burrito (or pocket type shape)
7. To freeze lay on a baking sheet lined with wax paper and place in freezer for at least 30 minutes. Store in plastic freezer bag
8. When ready to eat (or pack in school lunches) simply place in microwave and heat until warm. Eat right away or wrap in foil to keep warm in lunch box!

I froze and went ahead and wrapped some in foil to make it even easier when packing lunch! Also makes a great breakfast on the go :) 

Butternut Squash Fries

Orange vegetables are a tough sell in my house and these allow me to make sure my kids get the nutrients they need!

Ingredients:

• 1 butternut squash
• Olive Oil
• Salt and Pepper

Directions:

1. Preheat oven to 400 degrees
2. Peel and cut squash into strips
3. Coat lightly in olive oil on a baking sheet
4. Sprinkle with salt and pepper
5. Cook in oven for 30-40 minutes, the longer you bake the crispier they will become

I serve them with a little side of ketchup for my 4 year old and he gobbles them down! I keep them in a tupperware and serve at lunches!