Gluten Free Chocolate Chip Peanut Butter Banana Bread

2 eggs
2-3 bananas
1 cup peanut butter
3 tablespoons agave
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon sea salt
1/4 cup mini chocolate chips

Preheat oven to 375°.
Mash bananas till they all almost a liquid.
Then crack and beat in eggs, agave, vanilla, baking soda, and sea salt.
Fold in 1/2 of the chocolate chips.
Pour mixture into 4x4 greased baking pan.
Sprinkle the remaining chocolate chips on top of mixture and bake for 25 minutes or until you can insert a fork and it comes out clean.
So basically I took my  gluten free peanut butter cookie recipe and added banana and vanilla to come up with this tasty breakfast dish that the whole family can enjoy.

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Chicken Enchilada Dip

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese
3 tablespoon butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1/2 cup your favorite salsa

Tortilla chips

Preheat oven to 350°
Mix chicken and 1 cup cheese.

Grease a baking brie or dip dish.

In a sauce pan, melt butter, stir in flour and cook 1 minute.
Add broth and whisk until smooth.
Heat over medium heat until thick and bubbly.
Stir in sour cream and salsa, then remove from stove-top.
Pour over shredded chicken and top with remaining cheese.
Bake 18 min and then under high broil for 2 min to brown the cheese.

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Turkey Zucchini One-Pot Goulash

1 lb of ground turkey
2 yellow squash sliced
2 Italian zucchini sliced
1/2 cup red sauce  (I used my pizza sauce you can use what ever you like)
1 packet spaghetti seasoning
Parmesan Cheese to taste

Wash and slice the zucchini into round discs.
Pam a large sauce pan and start browning the ground turkey.
Drain the juices from the turkey when its completely cooked.
Add the zucchini, sauce, and seasoning packet to the turkey.
Cook down till zucchini is slightly limp about 5 minutes.
Remove from heat, and serve with fresh shaved Parmesan cheese on top.

P.S.

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Garlic Chicken Asparagus Pasta

2 chicken breasts
1 lb asparagus
1 lb vegetable pasta
2 tablespoons pressed garlic
3 tablespoon olive oil
1 teaspoon garlic salt
Salt and pepper to taste
Freshly shaved Parmesan cheese

Boil and cook pasta per box instructions, then drain and set to the side.
Chop chicken into bite size pieces coat with pressed garlic.
Snap dead ends of asparagus off, then coat with 1 tablespoon olive oil and garlic salt.
Cook asparagus on grill till slightly tender or in broiler till slightly tender about 5 minutes.
Heat 2 tablespoons olive oil in a pan and cook chicken till fully cooked about 5 mintues, then add salt and pepper to taste.
Cut cooked asparagus into bite size pieces and add them to the pasta.
Pour the cooked chicken into the pasta along with the asparagus.
Plate and sprinkle with freshly shaved Parmesan cheese.
Serve immediately.

P.S.

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Caramel Apple Delights

Ingredients:
2 Large apples cored and sliced like discs (I got about 8 slices per apple.)
3 cups shredded coconut
11 oz store-bought or homemade soft caramels
1 ½ tablespoons milk
10 oz chocolate of your choice
2 teaspoons Sprite


Preheat oven 350°
Soak apples discs in Sprite till needed.
Spread coconut flakes onto a baking sheet and bake the coconut for about 10 minutes in a until lightly toasted, stirring frequently.
Remove coconut from oven and let cool.
Melt the caramels, and milk in a microwaveable bowl. 
Cook in 30 second intervals, stirring constantly until the caramels are fully melted. 
Then combine 3/4 of the caramel with the toasted coconut in a large bowl.
Dry apples completely with paper towels. If the apples aren't dry it won't stick.
Carefully spread the remaining 1/4 cup of caramel atop the apples then press on a portion of the coconut mixture with a spoon or spatula. 
Let the apples cool for 30 minutes. 
If the caramel-coconut mixture thickens too much at any point while pressing it onto the apple, return it to the microwave and warm it until it's melted again.
Melt the chocolate in a double-boiler or in the microwave. 
Make sure bottoms of the are completely dry again.
Dip the bottoms of the apples in the chocolate and place them on a wax paper-lined baking sheet. 
Use a fork to drizzle the tops with chocolate. 
Let the apples sit until the chocolate hardens fully.
Then serve.

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Homemade Flour Tortillas

2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup vegetable shortening
3/4 cup warm water

1. Sift together the flour, salt, and baking powder.
2. Cut in the shortening until the mixture has a mealy texture.
3. Slowly add the water while mixing.
4. Form the dough into a ball.
5. Place the ball on a floured surface and knead about 2 minutes.
6. Divide into 12 small balls, cover and allow to rest about 30 minutes.
7. Roll each ball out into a 7 in' circle.
8. Heat a griddle or heavy skillet, and cook about 1 minute.
9. Wrap in a damp paper towel and server immediately.

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Taquitos

Leftover rotisserie chicken shredded
1 packet of taco seasoning
small Mission corn tortillas
Small rubber bands
Ziploc bag
Peanut oil

Sauce
2 tablespoons Mild Pace Picante sauce
1 tablespoon Sour cream

1. Mix chicken and taco seasoning together in a mixing bowl.
2. Warm tortillas in microwave for 20 seconds.
3. Then place about 2 tablespoons of shredded chicken in warm tortilla.
4. Roll & then secure with a rubber band.
5. Place into a Ziploc bag & then place them into the freezer for a few hours so they will hold their shape.
6. Mix Pace Picante Sauce and sour cream together in a small bowl, then set it aside.
7. When taquitos are frozen, remove rubber band and place them into the fry basket.
8. Dip them into  350° peanut oil for 3 minutes, then drain and plate with sauce.

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