Peanut Butter and Banana Roll Ups

These are delicious and nutritious and I thought of this recipe when I was trying to use up some whole wheat tortillas before they went bad.  All you do is spread peanut butter onto a tortilla, then either cut up your banana, or simply lay it in the center and then roll it up.  You can also add some Nutella or a drizzle of honey.  This is a great post workout snack too, because it provides protein and potassium, both of which help your body recover from a workout.

Just wanted to share- enjoy! =)
-Michelle of CreativeCritters

Healthy Recipe for Chicken with Chunky Vegetable Sauce

I got this recipe from Fitnessmagazine.com, and with a few minor changes made it to suit my own tastes.

Chicken with Chunky Vegetable Sauce

Ingredients

• 2  tablespoons  all-purpose flour
• 4  medium  skinless, boneless chicken breast halves (about 1 pound)
• 1  cup  finely chopped onion
• 1  tablespoons  olive oil
• 2  cloves  garlic, minced
• 14-1/2  ounce  can diced tomatoes, undrained
• 14  ounces  can artichoke hearts, drained and halved
• 1/3  cup  reduced-sodium chicken broth
•     Dash of black pepper
• 2  teaspoons  drained capers or 2 tablespoons chopped pitted ripe olives
• 1  tablespoons  snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 2  cups  hot cooked rice
•     Pitted ripe olives

Directions

Place flour in a shallow dish. Dip chicken in flour to coat. Set aside.
In a large skillet, cook onion in hot oil over medium heat for 3 minutes. Stir in garlic; push mixture to sides of pan. Add chicken. Cook 4 minutes, or until brown, turning once. Add tomatoes, artichokes, broth, and pepper; stir.
Bring to a boil; reduce heat. Simmer, covered, 10 minutes, or until chicken is tender and no longer pink. Remove chicken.
Simmer tomato mixture, uncovered, about 3 minutes, or until reduced to desired consistency. Stir in capers and oregano. Serve the chicken over rice; top with sauce. If desired, garnish with olives.

Serves 4

I left out the artichokes, capers, and olives, because I really don't care for them.  And I used brown rice instead of white rice (brown rice has more health benefits).   Either way, this is a fresh, healthy, and delicious meal!  Enjoy!

-Michelle of CreativeCritters

Recipe for Pineapple Upside Down Muffins

I got this yummy recipe from Fitness Magazine, and thought I'd share it with you.

Pineapple Upside Down Muffins

Makes 12 muffins

Ingredients

2 tablespoons  packed light brown sugar

2 tablespoons  chopped walnuts, or pecans (optional)

1 10-ounce can  pineapple slices

3/4 cup  whole-wheat flour

3/4 cup  all-purpose flour

2 teaspoons  baking powder

1/2 teaspoon  baking soda

1/4 teaspoon  salt

1 tablespoon  ground cinnamon

2   large eggs

1/2 cup  packed light brown sugar

1/4 cup  canola oil

2 tablespoons  pineapple juice, or orange juice

1 teaspoon  vanilla extract

1 8-ounce can  crushed pineapple, (not drained)

1 cup  grated carrot, (1 large)

1/2 cup  old-fashioned oats

3/4 cup  raisins, preferably baking raisins (see Ingredient note)

1/4 cup  chopped walnuts, or pecans (optional)

Directions

1. Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

2. To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.

3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.

4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).

5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.

Tip:
Ingredient Note: Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.

Nutrition Facts

Calories 211, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 35 mg, Sodium 185 mg, Carbohydrate 36 g, Fiber 3 g, Protein 4 g, Potassium 152 mg.
Healthy and delicious!  Enjoy! =D
-Michelle of CreativeCritters