Cheesy Spinach Pesto on Spaghetti

Pesto:
2 cups fresh baby spinach
1 clove garlic
1/2 mozzarella, shredded
1/2 parmesan, grated
2 Tbsp. lemon juice
1/4 cup olive oil
3 tsp. dried basil
salt and pepper to taste

Pasta/chicken/veggie portion:
1 box spaghetti noodles
1 1/2 lbs. uncooked chicken, cut into bite size pieces
2 Tbsp. olive oil
salt and pepper to taste
1 1/2 cups grape or cherry tomatoes, sliced in half
1 14oz. can artichoke hearts, drained, rinsed quartered
1/4 cup olive oil

Heat oven to 400 degrees F.  Prepare pasta according to package.  In a large skillet put olive oil and chicken and cook on medium heat.  Salt and pepper to taste.  Continue to cook and stir chicken until it is fully cooked.  On a large cookie sheet place tomatoes and artichoke hearts.  Drizzle with olive oil and salt and pepper to taste.  Place in the oven for 15-20 minutes or until artichoke hearts are lightly browned.
In a food processor put in all pesto ingredients except for spinach.  Gradually pulse and add spinach until pesto is smooth.  In a large bowl, completely coat spaghetti with pesto.  Once veggies and chicken are finished mix those in as well.  Sprinkle with parmesan and serve.

Breakfast Cookies

3 ripened bananas, smashed
1/3 cup applesauce
2 cups rolled oats
1/4 cup milk
3/4 cup brown sugar
1/2 cup raisins or dried cranberries
2 tsp. vanilla
1/2 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon


Heat oven to 350 degrees F.  In a mixer combine all ingredients and mix on medium speed until completely combined.  Spoon onto a cookie sheet lined with parchment paper.  Bake for 15-20.  Let cool.  Serve.  Keep refrigerated for up to a week.

Banana Muffins (Gluten Free)

2 1/2 cups rolled oats
1/2 cup greek yogurt
2 ripened bananas
2 eggs
3/4 cup sugar
2 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. baking soda

Heat oven to 400 degrees F.  Grease muffin tin with cooking spray.  In a blender or food processor blend oats, bananas and yogurt until smooth.  Pour into a mixer and add the rest of the ingredients.  Mix on medium until smooth.  Spoon into muffin tin, dividing evenly.  Bake 20-25 minutes.  Remove from tin to cool.

Chocolate Pumpkin Cake with Pumpkin Buttercream Frosting

Cake portion:
1 box chocolate cake mix
1 small box chocolate instant pudding
1/2 cup whole milk
4 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
15 oz. canned pumpkin (separate 2 Tbsp. out for frosting)
2 cups semi-sweet chocolate chips

Pumpkin Buttercream Frosting portion:
1 cup or 2 sticks butter, softened
2 Tbsp. pumpkin
1/4 ground cinnamon
4-5 cups powdered sugar
2-4 Tbsp. milk

Cake:
Heat oven to 350 degrees F.  Grease 2 9x5in. loaf pans.  In a mixer combine all cake ingredients except for chocolate chips.  Mix on medium speed until smooth.  Add chocolate chips and mix on low until completely mixed in.  Pour into loaf pans evenly.  Place in the oven and bake for 55-65 minutes or until toothpick comes out clean.

Frosting:
In a mixer mix butter, pumpkin and cinnamon on medium speed.  Gradually add powdered sugar and milk.  Mix until smooth.

Cool cakes for about 10 minutes, remove from the pans and place on a cooling rack.  Once cakes are cool frost and serve.C

Honey Mustard Pork Roast

1 2-3lb. pork roast
1/3 cup spicy brown mustard
1/2 cup honey
1/3 cup Worcestershire sauce
1 Tbsp. dried parsley

In a ziplock bag(I double bag) put pork roast, mustard, honey, Worcestershire sauce and parsley.  Shake it a bit until it is all mixed and roast is coated.  Place in the fridge 4hr up to overnight.  Put in a Crockpot on low and cook for 6 hours.

Roasted Provencal Potatoes and Carrots

This one depends on how many you will be making this for.  I have a larger family, so I make a lot.

2-3 red potatoes per person, quartered
1/2 cup of baby carrots per person
1/4-1/2 cup of olive oil
Salt and pepper to taste
1 Tbsp. dried parsley
1 Tbsp. dried rosemary
1 Tbsp. dried thyme
1 Tbsp. dried basil
Heat oven to 375 degrees F.  Dump all of the potatoes and carrots onto a cookie sheet.  Drizzle olive oil over the top.  Salt and pepper to taste.  Sprinkle the rest of the seasonings over the top.  Mix thoroughly with your hands until everything seems well-coated.  Bake for 35-45 minutes or until a fork can slide into the carrots and potatoes easily.

Corndog Muffins

2 packages of corn muffin mix(each package says it makes 6 muffins)
1 package of hotdogs
cupcake liners

Heat oven to 350 degrees F. Slice up all the hot dogs.   Mix up corn muffin mix according to package directions.  Fill each liner about 1/3 full.  You will have about 18-20 muffins worth.  Put about 8 slices of hot dog in each.  You may add more if you can.  Bake in the oven for 15-17 minutes or until muffins are golden around the edges.  Serve.