Banana Bread


  • 1 cup of all purpose flour plus 2 tablespoons
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 ripe bananas
  • 1/2 cup plus 4 tablespoons packed light brown sugar
  • 6 tablespoons vegetable oil
  • 1.5 teaspoon vanilla extract
  • Yolk of two eggs


Preheat Oven to 350 degrees.  Place flour, baking powder, baking soda, and salt in a bowl and whisk to blend.  Place mashed banana, brown sugar, oil, vanilla, and egg yolk in another bowl and whisk to blend.  Add the banana mixture to the flour mixture and stir until blended.  For added fun, add chocolate chips, walnuts, or pecans.

Serves: One Loaf, 3 Mini Loaves, or 12 mini muffins

Zucchini Enchiladas

I absolutely love Zucchini Enchiladas!  They are fun, healthy, and delicious.


  • 1 lb chicken
  • 1 medium onion
  • 2-3 gloves of garlic
  • 4 large zucchini
  • 2 cups shredded cheese (I use a Mexican blend, but you can use cheddar &/or Monterey jack.
  • Sour cream (for topping)
  • Cilantro (for topping)
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 1 tablespoon olive oil
  • Sour cream (for topping)
  • Cilantro (for topping)
  • Avocado (for topping)
  • Salsa (for topping)
  • *Enchilada Sauce – my husband’s delicious homemade enchilada sauce!!
    • 1/4 cup vegetable oil
    • 2 tablespoons flour
    • 1 teaspoon chili powder
    • 1 (8oz) can of tomato sauce
    • 1 1/2 cups water
    • 1/4 teaspoon cumin
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion salt
    • 1/4-1/2 teaspoon salt
    • 1/2 teaspoon cinnamon


Cook chicken, I either bake or boil the chicken, then shred.  Heat olive oil in skillet.  Saute onion and garlic until aromatic and translucent. Add shredded chicken, salt, chili powder, & cumin. Then, add 3/4 of enchilada sauce to chicken.

Cut Zucchini in half lengthwise.  Lightly scoop out the center, stuff with chicken mixture, top with remaining 1/4 of enchilada sauce and cheese. Bake 350 degrees until bubbly.  Serve and top with your favorites (cilantro, sour cream, salsa, or avocado).

*For Enchilada Sauce: Heat oil in skillet over medium heat.  Stir in flour and chili powder and heat until lightly brown.  Stir constantly to prevent burning!  Slowly add in tomato sauce, water, cumin, garlic powder, onion salt, salt, and cinnamon.  Continue cooking over medium heat for about 8-10 minutes.

Serves: 4

Pesto Burgers with Roasted Vegetables


  • Turkey Burger Ingredients
    • 1.5lbs of ground turkey
    • 1/4 cup panko bread crumbs
    • Juice from half a lemon
    • 1/2 cup Pesto
  • Onion
  • Vegetables – assortment of potatoes, carrots, beets, & brussel sprouts
  • Goat Cheese
  • Brioche buns (and yes ONLY Brioche buns.  I have tested them all with this recipe)!


  • Mix all burger ingredients together. Form into patties and grill.  Use cooking spray on grill.  Grill.  Top with goat cheese and crispy onions. Serve on lightly toasted Brioche bun.
  • Toss the onion in 1/4 cup pesto. Bake at 425 degrees until crispy.
  • Wash and cut veggies, toss in olive oil and sea salt. Bake at 425 degrees until tender.