Author: Julia Parent

What I Make

Chocolate Peanut Butter Banana Dessert

Julia Parent

Serves: 8

Ingredients:
1/2 cup 100% all natural creamy peanut butter
2 – 5.3 oz. cups vanilla Greek yogurt
1/4 cup honey
8 bananas (optional)
1/4 to 1/2 cup 60% cacao bittersweet chocolate chips

Directions:
In a microwave-safe bowl, microwave peanut butter for 1 minute. Whisk peanut butter, yogurt, and honey together until well combined. Spread mixture evenly in an 8 x 10 inch freezer-safe baking dish. Cover and freeze for four hours or until solid. Before serving, slice one banana per person. Top banana with frozen mixture and sprinkle with chocolate chips.

What I Make

Cake Pan Supper

Julia Parent

Serves: 4

Ingredients:
2 boneless, skinless chicken breasts
6 small Yukon Gold potatoes
20 long green beans
2 large or four small carrots
4 tablespoons vegetable oil
1 tablespoon seasoned salt

Directions:
Preheat over to 450 degrees. Cut chicken and potatoes into bite size pieces. Snap ends off of beans and snap beans in half to make 40 pieces. Peel carrots and cut into matchsticks about the same length as the beans. Mix all ingredients together until well combined. Line a 9″ x 13″ cake pan with aluminum foil. Pour mixture into pan and spread out in a single layer. Roast for 25 to 30 minutes or until the potatoes are soft and the chicken is cooked through.

What I Make

French Onion Round Steak with Cheesy Vegetables

Julia Parent

Serves: 3

Ingredients:
1 1/2 lbs. round steak
2-1.4 oz. envelopes French onion dry soup mix
6 cups water
10.8 oz. package frozen broccoli, cauliflower, and carrots in cheese sauce

Directions:
Put round steak in a plastic gallon-size zipper baggie. Squeeze air out of bag and seal. Pound round steak several times all over with a meat mallet. Remove steak from bag and place in a slow cooker. Top steak with dry soup mix. Pour water over dry soup mix and steak. Cover slow cooker and cook on low for eight hours. Before serving steak, cook vegetables according to package directions.

What I Make

Healthyish Blueberry Muffins

Julia Parent

Makes: 12

Ingredients:
1 cup whole milk
1 tablespoon lemon juice
1 cup quick-cooking oats
3/4 cup packed brown sugar
1 egg, beaten
1/4 cup unsalted butter, melted
1 1/2 teaspoon pure vanilla extract
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup flour
1 tablespoon flaxseed meal
1 1/3 cup fresh blueberries

Directions:
Preheat oven to 400 degrees. Stir milk and lemon juice together in a large bowl. Add oats. In a separate bowl, combine next 11 ingredients. Add to oat mixture and stir just until combined. Fold in blueberries. Pour equal amounts of batter into each muffin cup. Bake for 15 to 20 minutes.

What I Make

Cheesy Chicken Pasta

Julia Parent

Serves: 4-6

Ingredients:
1 boneless skinless chicken breast
1 tablespoon vegetable oil
pepper, to taste
8 oz. Rotelle pasta, dry
2 celery ribs, cut into moon shapes
6 tablespoons unsalted butter, divided
1/4 cup flour
onion powder, to taste
1 tablespoon chicken bouillon granules
2 1/4 cups whole milk
3/4 cup shredded mild cheddar cheese
1/4 cup Italian style seasoned bread crumbs

Directions:
Preheat oven to 450 degrees. Coat chicken breast with oil and season with pepper. Bake on a baking dish lined with aluminum foil for 30 to 35 minutes or until the juices run clear. Reduce oven temperature to 350 degrees. Cut chicken into bite-sized pieces. Cook pasta and celery together according to pasta package directions. Melt 4 tablespoons butter in a large saucepan over medium heat. whisk in flour. Add onion powder and chicken bouillon. Gradually stir in milk. When thick and bubbly, remove from heat and immediately stir in cheese. Add chicken, pasta, and celery. Stir until well combined and put in a casserole dish. Melt 2 tablespoons butter and mix with breadcrumbs. Sprinkle breadcrumb mixture over pasta dish. Bake for 30 minutes. Let rest for 10 minutes before serving.