Peanut Butter and Chocolate Banana Ice Cream

I have been seeing this easy ingredient banana ice cream around and finally decided to try it with those ugly black bananas in the freezer (if using the same for this recipe, please note they are not fun to peel frozen/thaw state, next time I will slice bananas for this. lol). I saw this recipe with peanut butter and cocoa in it and gave it a whirl. Now since it's pureed, it's too runny to eat, so I froze it over night so I could get a scoop out. The kids loved this, I thought it was pretty good too. I shared these pics on Instagram @MommyImHungry, come follow along to get sneak peeks!

Peanut Butter and Chocolate Banana Ice Cream
adapted from the Gracious Pantry
(Makes 2 servings)

2 cups frozen bananas, thawed on the counter top for about 10 minutes
Splash of milk (maybe 2 Tbl)
2 Tbl peanut butter
1 tsp. unsweetened cocoa powder

Allow the bananas to sit out on the counter for about 10 minutes so they just begin to thaw.
Put the bananas in a food processor with a splash of milk, peanut butter and cocoa powder. Pulse until pureed. Add to a freezer safe container and allow to harden so it's scoopable (I did mine overnight).

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Breakfast Casserole Cups

I needed something new for breakfast, something quick that will help settle my morning pills, cereal was getting old. These are perfect, just a couple will do me, I can reheat them as I want them too. Now, I did have to change the amounts, as I found it did not make enough potato nests, and since I added in more veggies and meat to my egg mixture it went further allowing me to make 16 cups. Take a look at her page if you don't want so many or less ingredients, I just added things I like to my breakfast. They came out great, I liked the crispy potatoes. Oh except they did stick to my tins, but my tins are old and lost it's nonstick. I did order new tins so I'll try it again and see if they stick. I hear those silicone muffin cups work good.


Breakfast Casserole Cups
adapted from Skinny Taste this recipe  below gave me 16 cups

non stick spray
1 Cup finely diced yellow onion
4 Cups frozen shredded potatoes, thawed (gluten free)
dash of garlic powder
dash of onion powder
salt and pepper to taste

2 Cups beaten egg whites (6-8 xl eggs worth)
1/4 Cup diced green onions
1/4 Cup diced bell peppers
1/4 Cup diced mushrooms
1/4 Cup diced ham
4 breakfast sausage links, cooked, diced (gluten free)
1 Cup reduced fat shredded cheddar blend cheese
dash of garlic powder
dash of onion powder
salt and pepper to taste


Preheat oven to 375°. Liberally spray a regular size muffin tin with oil spray.

Combine potatoes, onion, garlic powder, salt and pepper.
Fill each muffin tin with 1/4 cup of potatoes and press along the side of the tin so that it forms a nest.
Bake 35 minutes or until golden brown and edges are crispy.

While nests are baking, combine the egg whites with remaining ingredients in a medium bowl. 

Remove nests from the oven when golden brown.
Fill each cup with about 3 tbsp of egg mixture (be sure there's enough egg whites in each). Return to the oven and bake an additional 17-20 minutes or until eggs are fully cooked. Enjoy now, or let cool and freeze and bag for later to reheat. (thaw over night in fridge, microwave when ready to eat, but note they will not be cripsy like Day 1)

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Spaghetti Casserole

Another recipe I heard of through Facebook fan pages, was this spaghetti casserole. Hers looked delish and even though the ingredients weren't really getting me, I went ahead and gave it a try. She said her family loved it so much and those kinds of reviews of recipes are ones I go for. This dish was so simple to put together. I had baked mine a little early before dinner time (I was hosting my Cholula Twitter Party), so mine had time to set up more thank what hers looks like. This was REALLY GOOD! All the ingredients worked great together, and I loved how the sour cream flavor came through. Mr. liked it and had seconds or maybe thirds, but the little ones didn't care much since there was "sauce" on it. I'll make it again!

Spaghetti Casserole
slightly adapted from Full Bellies, Happy Kids

1 pkg (16 ounces) angel hair pasta
1 1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce (I used a roasted garlic marinara)
2 cans (8 ounces each) low sodium tomato sauce
1 can cream of mushroom soup
16 ounces light sour cream
3 cups shredded Colby-Monterey Jack cheese

-Cook pasta for a slightly shorter time than directed on pkg (I did mine for 3-4 minutes), until just done.
-Meanwhile, in a large skillet brown beef ( I seasoned with salt, pepper, garlic, onion and basil) and drain. Stir in spaghetti sauce and tomato sauce.
-Remove from heat. Stir together cream of mushroom soup and sour cream.
-In two 8x11 freezer pans (I made one in a 9x13 and a small 6x9 freezer container), layer half the meat sauce, pasta, sour cream mix and cheese. Repeat layers.
-Bake 350' for 35 minutes, covered.

Freezer Cooking:
Cover tightly with foil and freeze up to 3 months.
To use frozen casserole: Thaw in refrigerator. Bake at 350 degrees for 1 hour.

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Pasta e Fagioli

This soup is one hearty meal, it's got it all in there! We loved it. This recipe as is will make a TON of soup so please feel free to cut it in half if you have no need for all that. I went ahead and made the full batch (it took my tallest stock pot!!), but I froze most of it in servings (minus the pasta) and will just cook the pasta once we eat that.

Pasta e Fagioli
slightly adapted from CopyKat Recipes

3 teaspoons canola oil
2 pounds Ground beef
12 ounces Onion; chopped
14 ounces Carrots; diced
14 ounces Celery; diced
48 ounces Tomatoes; canned, diced
2 cups cooked Red Kidney beans
2 cups cooked White kidney beans
88 ounces Beef stock (yes, that much!)
3 teaspoons Oregano
2 1/2 teaspoons Pepper
5 teaspoons Parsley; (fresh chopped)
1 1/2 teaspoons hot sauce sauce
48 ounces Marinara Style Spaghetti sauce (I used a non chunky style)
8 ounces tiny dry pasta Shell macaroni; or other small pasta (cooked separately)


Saute beef in oil in large 10-qt. pot until beef starts to brown, drain grease, return to pan. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, hot sauce, spaghetti sauce Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Meanwhile, bring a pot of water to boil, cook pasta. When soup is ready add pasta to servings (so it doesn't overcook). Makes 9 qts. of soup!
Yes you may cut this recipe in half for smaller amount.

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