Banana Nut Muffins

1 ripe bananas
2 eggs
3/4 c. brown sugar
1/2 c. butter, melted
1 tsp. vanilla
1 c. whole wheat flour
1 1/4 c. all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. walnuts, roasted & chopped

Puree bananas.

Add eggs, sugar, butter and vanilla; mix well.

In large bowl combine remaining ingredients and add banana mixture. Stir in nuts.

Spoon into papered muffin pans.

Bake at 350 degrees for 25-30 minutes. Makes about 12 muffins.

Kitchen 1: Splenda as sugar

Kitchen 2: Margarine as fat

Kitchen 3: Applesauce as fat 

Ktichen 4: Truvia as sugar

Kitchen 5:Banana as fat

Kitchen 6: Honey as sugar

Black Bean Taco

Ingredients
1/2 medium onion, chopped
1 garlic cloves, minced
1-1/2 teaspoons canola oil                                
1 can black beans, rinsed and drained
1/2 cup salsa
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 (6 inch) flour tortillas, warmed
1/4 cup shredded reduced-fat Cheddar cheese




In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, salsa and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling

BLT Salad

             

Ingredients

• 1 pound bacon
• 3/4 cup mayonnaise
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• salt to taste
• 1 head romaine lettuce - rinsed, dried and shredded
• 2 large tomatoes, chopped
• 2 cups seasoned croutons

Directions

1.                       Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.

2.                       In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.

3.                       Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Chicken Fajita Lettuce Wraps

6 tablespoons Italian Reduced Fat Dressing, divided
1/4 teaspoon ground cumin
1 pound boneless skinless chicken breasts, cut into strips  
2 cups sliced red or green peppers
1 cup sliced onions
1 cup reduced fat Cheddar cheese
8 large iceberg lettuce leaves

MIX 1/4 cup of the dressing and cumin in medium bowl. Add chicken; toss lightly. Cover and refrigerate 30 minutes to marinate.

ADD remaining 2 Tbsp. dressing to large nonstick skillet. Add peppers and onions; mix lightly. Cook on medium heat 6 to 8 minutes or until vegetables are crisp-tender. Remove vegetable mixture from skillet; place in separate bowl. Cover to keep warm.

ADD chicken with marinade to same skillet. Cook 8 to 10 minutes or until chicken is cooked through, stirring frequently. Return vegetable mixture to skillet; cook an additional 2 or 3 minutes or until heated through, stirring occasionally.

SPOON chicken mixture evenly onto lettuce leaves; sprinkle with cheese. Roll up. Serve warm.

Granola

2 c oats
1/2 c coconut
1/2 c walnuts
1/4 c sunflower seeds
1/4 c sesame seeds
1/4 c wheat bran                        
1 tbsp cinnamon

1/4 c oil
1/4 c honey
2 tbsp vanilla

raisins or craisins

Mix all ingredients except raisins or crainsins and pour into a 9x13 casserole dish. Bake at 350 F stirring often until toasted. Stir in raisins

2 tsp butter
1 granny smith apple, washed and cut into bite sized pieces
1 tsp sugar
1 tsp cinnamon or nutmeg

Mix apples, butter, sugar and cinnamon and place in a small cast iron skillet in the oven for 20 minutes until tender.

Chicken Parmesan

Ingredients

2 medium garlic cloves, peeled and crushed

2 tablespoons extra-virgin olive oil

1 c tomato sauce

½ c diced tomatoes

1 tsp Italian seasoning

3 tbsp brown sugar

Salt and freshly ground pepper, to taste

2 large boneless, skinless chicken breasts (6 to 8 ounces each), halved crosswise

1 large egg

1/2 cup dry bread crumbs

1 bun per person

1/4 cup extra-virgin olive oil

1/2 cup grated part-skim mozzarella cheese

1/4 cup grated Parmesan cheese, plus extra for passing at the table

Directions

In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick. In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler to 500 F. Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put chicken on a wire rack set over a cookie sheet (this step helps breading stay put). Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and sauté until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. Transfer chicken to clean wire rack over cookie sheet. Top each with a portion of the cheese. Broil chicken, in oven, until cheese melts and is spotty brown. Place chicken, sauce and cheese in the sandwich and serve hot.

The purpose of this lab was to make a quick and easy healthy meal for teens. Today, I learned how to bread chicken and make marinara sauce. My group functioned well, . The chicken was very delicious, and good all the way around. To improve the nutrition in the lab added another color vegetable. I helped cook and marinaded the chicken. I give this lab a 105.

Vegetable Stirfry and Rice

Ingriedients:1/2 tsp salt
2 cups water
1 cup rice

2 tablespoons canola oil

1 red bell pepper, cored, seeded, and julienned

1 yellow bell pepper, cored, seeded, and julienned
1/2 cup thinly sliced onion
¼ cup mushrooms
1 cup small broccoli florets
8 ounces firm tofu, cut into large chunks
1 clove garlic, minced
1/2 cup soy sauce
1 cup fresh mung bean sprouts
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 tablespoons sesame oil

Directions:

Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the broccoli, tofu, garlic, and soy sauce. Cook, stirring, constantly for 2 minutes. Add the sprouts, black pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
Stir in sesame oil and remove from heat. Serve immediately.


The purpose of making this was to be effective in the groups to make a delicious meal for a teenager. Today, I learned how to stir-fry vegetables. My group did a good job. The stir fried vegetables were just great! To make this meal better , I would have put chicken in it. I helped the chef with stir frying  and also helped dry the dishes, along with cutting up the bell peppers. I give the stir fry and rice a 88.

Oat Meal Raisin Cookies

Ingredients
1/4 cup butter, softened
1/4 cup white sugar
1/4 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/3 cups rolled oats
1/4 cup raisins

Directions
1. Preheat oven to 375 degrees F
2. In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool comp 

The purpose of making this was to make nuttritional snack for teens. Today, I learned how to make good, but healthy cookies. My group functioned well with each other. The cookies were very, very delicious. To improve the cookies I wouldn't of done anything besides a glass of milk too dip them in. I helped the chef with whatever needed to be done and dried the dishes. I give the cookies 100.

Chicken, Brown Rice, Greean Beans

1/2 chicken breast per perso.
3/4 cup Italian Dressing
1 T oil

1 cup Brown Rice
2 cups water
1/2  t oil
1.2 t salt

Green Beans
1 cups water
Salt
Oil

  Direction:
 Thaw chicken and marinade in Italian Dressing, While chicken is marinating, put 2 cups of water to boil with salt and oil. Upon boiling, add rice. Bring back to a boil and than turn to Med-low and simmer covered for 25 mins.
 While rice is cooking, snap the ends of the green beans off and wash them in the colande. After washing put the beans into a glass bowl with 2 cups of water, salt, and oil to taste cover with with plastic wrap. Vent the plastic wrap by poking twice with a fork. Steam in microwave, checking every 4 minutes for tenderness and rich green color.
 While beans are steaming, coat skillet with 1 T of oil and place chicken in skillet to cook until 107 F internal temperature and the meat id fully white with no pick liquid.
 DON'T REUSE THE MARINADE AS A SAUCE. You may reserve part of the dressing to use as a sauce for your plate but it must come from your kitchen's 3/4 cup of dressing.
You can not reuse it.
 Plate chicken with rice and beans.

Octopus and Shells

   

Octopus:Take a hot dog and cut it in half. then take a sharp knife and cut up the length of the hot dog, leaving about an inch at the rounded end for the head. Keep rotating and cutting until you have 8 legs.
Boil water in a medium saucepan and drop the cut octopi in the boiling water and cook until hot.
Serve over shells and cheese!


Shells and Cheese:
Prepare about 1/2 lbs. shells pasta according to directions.
While the noodles are cooking, prepare the cheese sause in a medium saucepan by melting 1 tbsp. butter over medium heat. Add 1 tbsp of flour and mix until completley blended. Pour 1/2 cup of milk and stir well. Keep sturring until thickened, then add 1 cup of shredded cheese. Season with salt and pepper to taste.
Add cooked pasta and stir until pasta is coated, and serve. Enjoy!




The purpose of making this fun intertaining food is to get children to eat macaroni and cheese. Today, I learned how to make  a fun but good meal for children. My group functioned effectively and I did a good job with my group. The dish was good, but the macaroni was sticky. To make this food better I would have added something that was more nutritional. I was the person that helped the chef with whatever needed to be done. I gave the food an 100.