Muffins!!!

One of the perks to being a Kroger shopper is the periodic book of coupons that are mailed to the house. Along with the coupons you also receive recipes. Each little booklet usually has a theme ex: organic, breakfast, baking, grilling, etc.

I recently received a coupon booklet that was all organic ingredients and in it I found the recipe for "Breakfast Muffins". I made them the other day and they are so yummy and healthy I just had to share! If fact they are so yummy, by the time I got around to taking a picture, there were only 3 left:)

Breakfast Muffins:

2 cups whole wheat flour

1/4 cup ground flaxseeds

2 tsp. pumpkin pie spice

1 1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. salt

1 (15oz.) can pumpkin

1/2 cup packed brown sugar

1/2 cup honey

1/4 cup organic soy milk (I used rice milk)

1/4 cup vanilla nonfat yogurt

3 Tbsp. canola oil (I used grapeseed oil)

1 egg, lightly beaten

1 egg white, lightly beaten

1 1/4 cups frozen blueberries (do not thaw)

3/4 cup walnuts, finely chopped

Whisk the first 7 ingredients together in a bowl. Combine the pumpkin, brown sugar, honey, soy milk, yogurt, oil, egg & egg white in a bowl & mix well. Add the flour mixture and mix until moistened. Fold in the blueberries & walnuts. Spoon the batter evenly into 12 muffin cups coated with nonstick cooking spray. Bake at 375 for 28 minutes. Let cool for 2 minutes and then remove to a wire rack.

This recipe actually made about 18 muffins & you can freeze what you don't eat! Hope you enjoy:)

Artichoke Spinach Lasagna

Here is my latest favorite vegetarian recipe from allrecipes.com:

Artichoke Spinach Lasagna


cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 oz.) can vegetable broth
1 tablespoon chopped rosemary
1 (14oz) can marinated artichoke hearts, drained and chopped
1 (10 oz.) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 oz.) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 oz.) package herb and garlic feta, crumbled

1. Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Tasty Lentil Tacos

I wanted to share with everyone this yummy vegetarian recipe. I have fixed a few dozen veggie recipes and this so far is my favorite (it is from allrecipes.com). Enjoy!

Tasty Lentil Tacos

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth (I used vegetable broth)
1 cup salsa
12 taco shells
Taco Toppings: shredded lettuce, chopped tomato, shredded cheddar cheese & sour cream

1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with desired taco toppings.