Refrigerator Bran Muffins

These are super easy. They keep in the refrigerator, and the recipe makes about 4 dozen muffins. They stay good up to 30 days, so it's a really easy (and delish) hot breakfast. Also as a side note, it calls for wheat flakes and all-bran~ since you are putting water on them, it doesn't matter if they're stale. It'll taste the same in the end. Just thought I'd throw that out there :) This recipe is from melskitchencafe.com. 

INGREDIENTS:
4 cups wheat bran flakes or plain wheat bran
2 cups bran buds (look like little pebbles) or all-bran (look like little twigs)
2 cups boiling water
1 quart (4 cups) buttermilk (here's a good substitute if you're interested)
8 tablespoons (1/2 cup) butter, melted
½ cup (no-added sugar) applesauce
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
5 cups whole wheat flour
4 teaspoons baking soda
1 teaspoon salt

DIRECTIONS:
In a large bowl with a tight fitting lid, place the wheat bran flakes (or plain wheat bran) and the bran buds or all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.

After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.

The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 degrees for about 14-16 minutes (or 18-20 if you're cooking them with cold batter from the fridge), until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

Honey Lime Chicken Enchiladas

Recipe found here

Ingredients:
1/3 cup honey

1/4 cup lime juice

1 Tbsp. chili powder

2 minced cloves garlic

1.5-ish pounds chicken breast, cooked and shredded or cubed

12-14 small flour tortillas

3 cups Mexican blend cheese

1-14 oz. can green enchilada sauce

1 cup heavy cream

1/3 cup chopped cilantro

1. Preheat oven to 350.

2. Combine chicken, chili powder, honey, minced garlic, and lime juice. Stir together and set aside. (I usually just cube and cook the chicken in a frying pan, and then add the remainder of the ingredients once it's done cooking.)

3. Separately, combine the enchilada sauce and cream. Spread 1/2 cup sauce on the bottom of a 9x13 pan.

4. Place a spoonful of the chicken mixture in the center of a tortilla, and top with cheese and a little cilantro. Roll the tortilla up and place seam-side down in the pan. Repeat with the rest of the tortillas until you have used up the chicken.

5. Pour the remainder of the sauce over the enchiladas, and top with remaining cheese.

6. Bake at 350 for about 30 minutes (until cheese is melted and starting to brown). Garnish with cilantro and salsa if you would like.

Veggie Burgers

Ingredients:
2-15 oz. cans black beans
1/2 small green bell pepper, finely chopped
1/2 cup bread crumbs (We didn't have any and substituted whole wheat flour.)
1/2 red onion, finely chopped
1 large carrot, grated or finely chopped
1 egg
1 1/4 tsp. garlic powder
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. paprika
2 tsp. cilantro, finely chopped

1. Mash the black beans. It's okay not to completely mash them, but you don't want too many whole beans.
2. Mix spices into the beans.
3. Add in the bell pepper, red onion, carrot, and egg. Mix well.
4. Form into patties, and cook on the stove or grill. On the stove, you will cook them in a lightly greased skillet over medium heat, turning when they have started to brown and become crisp (about 2 minutes per side). On the grill, you will want to put them on greased aluminum foil to make sure they stay intact. (These are SO good! They taste similar to the morning star brand spicy black bean burgers if you like those...)

Makes about 8-10 burgers. (recipe from here)