Sheri's Pumpkin Muffins

* I have always loved Mom's pumpkin bread!  This is my healthier version of her recipe.  It makes a mildly sweet, very moist bread.  I've been making it into muffins, not bread, but I'm sure it would work as bread too.

1 1/2 cups pumpkin (canned pureed pumpkin)
1 cup banana (I often freeze my very ripe bananas, then thaw partially in warm water and blend, 1 banana = about 1/4 cup banana; **You can also use half applesauce if desired.)
1 cup oatmeal
4 eggs
1/2 cup oil
1/2 cup honey
2 TB dark brown sugar (can omit this if you don't want any refined sugar)
Mix, then add: (mixing now allows the oatmeal to start softening)

1 tsp baking powder
2 tsp soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp ginger
1/2 tsp nutmeg
Mix, then add flours and additions:

1 cup red whole wheat flour
1 cup white whole wheat flour
1 1/2 cups total raisins and/or chocolate chips (you will definitely want to use these to add sweetness since I've greatly reduced the sugar)
1/2 cup nuts (optional)

Mix until blended.  Bake in greased muffin tins @ 400 degrees for 15-20 minutes. If making bread, grease and flour bread pans and bake @ 350 degrees for 50 minutes.  Yield: 2 dozen muffins or 2 loaves of bread.  *For muffins, I scoop into muffin tins with 1/4 cup measuring cup.

*Note: You can add all ingredients, then mix all at once, and it will turn out fine.  I just like to give the oatmeal a few minutes to soften.  If you choose to add all the ingredients and then mix, let the batter sit for 10-15 minutes before baking.

Braised Balsamic Chicken

Another recipe Sheri sent my way that we really enjoy! Our favorite sides to go with it are green beans and a salad with peppers, cucumber, feta, pine nuts, and a simple balsamic dressing or this Honey Crushed Red Pepper dressing. 

Picture and recipe from: http://allrecipes.com/

Prep Time: 10 Minutes Cook Time: 25 Minutes Ready In: 35 Minutes Servings: 6

"Rich, slightly sweet balsamic vinegar intensifies the flavors of tomato and herbs in this chicken saute."

INGREDIENTS:

6 skinless, boneless chicken breast halves 1 teaspoon garlic salt ground black pepper to taste 2 tablespoons olive oil 1 onion, thinly sliced 3/4 c. sweet bell pepper, sliced (optional, my addition)

1 (14.5 ounce) can diced tomatoes 1/2 cup balsamic vinegar 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried rosemary 1/2 teaspoon dried thyme

DIRECTIONS:

1.	Season both sides of chicken breasts with garlic salt and pepper.
2.	Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes. (You can throw in some sliced sweet bell peppers here too, about 3/4 cup.)
3.	Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).