Whole Wheat Banana Oat Muffins
These moist and tasty whole wheat oatmeal muffins made with bananas are a healthier indulgence because they are made with whole wheat flour and sweetened with ripe fruit.

Preheat the oven to 400 degrees F (200 degrees C).

Line a muffin tin with paper liners.

Combine oats whole wheat flour all-purpose flour white sugar baking powder baking soda salt cinnamon and nutmeg in a medium-sized bowl; set aside.

Lightly beat eggs in a large bowl.

Stir in milk oil brown sugar and vanilla extract.

Add bananas and mix together well.

Add 1/2 of the flour mixture to egg mixture; stir to combine.

Add remaining flour mixture and stir.

Stir nuts into batter.

Spoon batter into the prepared muffin cups filling each 3/4 full.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean 18 to 20 minutes.

White Bean Spread With Garlic & Rosemary
It only takes a few minutes to prepare and can be stored in the refrigerator for up to two weeks. The spread is made from canned white beans that have been mashed with pan-fried fresh rosemary and garlic.

Place olive oil garlic and rosemary in a 10-inch skillet.

Heat pan until ingredients start to sizzle.

Add beans and their liquid to the pan.

As beans cook mash them with a wooden spoon or potato masher.

Cook until mixture is a loose spread consistency (it will thicken as it cools).

Transfer to a serving bowl or storage container.

Apple Crisp Pie
This apple crisp pie is topped with a buttery, cream cheese shortbread crust and filled with tart Granny Smith apples, brown sugar, cinnamon, nutmeg, and ginger. The entire thing is covered in a buttery oat streusel.

Preheat oven to 400 degrees F (200 degrees C).

Spray a 9-inch pie dish with cooking spray.

To make the crust beat 1/2 cup of butter with cream cheese in a mixing bowl with an electric mixer until thoroughly combined; scrape the sides of mixing bowl occasionally to incorporate all the butter and cream cheese.

Beat in 1 1/4 cups flour the white sugar and salt on medium-low speed until the mixture looks like coarse cornmeal about 20 seconds.

Increase the speed to medium-high and beat until the dough begins to clump together about 30 more seconds.

Spicy Lentil Soup
A light tomato and spice flavoring is used to create a flavorful lentil soup that is loaded with vegetables.

Onion and garlic are cooked and stirred in olive oil in a large saucepan over medium heat for about 5 minutes, or until the onion is translucent.

Add the carrot and celery, and cook for an additional 8 minutes while frequently stirring the vegetables.

Chicken stock and lentils are combined with tomato paste, red pepper flakes, cayenne, salt, and pepper.

After bringing the soup to a boil, lower the heat to a simmer, and cook the lentils for about 20 minutes.

Cassava Couscous (Attieke)
As an alternative to wheat couscous, fermented cassava couscous, also known as attieke, is tangy and gluten-free. It pairs well with your preferred savory and spicy dishes thanks to its mildly sour flavor.

Heat oil in a large skillet over medium-high heat.

Saute onion carrot and celery until fragrant 3 to 4 minutes.

Add peanuts sesame seeds bay leaf and salt stirring often.

When the vegetables are tender and the seeds and peanuts have toasted add the attieke stirring constantly.

Pour the water over the entire pan distributing evenly.

Cover and reduce the heat to medium allowing the couscous to steam until it is moist and heated all the way through about 5 minutes.

Elise’s Slow Cooker Chicken Cacciatore
With a bowl of pasta, this hearty slow cooker dish of chicken, bell peppers, onions, and mushrooms in a red wine tomato broth will fill you up.

Set a slow cooker to high heat.

In a big bowl, combine the tomatoes, wine, chicken stock, tomato paste, and chicken bouillon.

When necessary, trim the chicken, then top with an Italian herb mixture.

Over low heat, a skillet is heating up with olive oil.

Cook chicken breasts for 3 to 5 minutes on each side, or until browned.

Add the chicken, along with any accumulated juices, to the slow cooker.

Add more olive oil, if necessary, to the skillet along with the bell peppers, onions, mushrooms, and garlic.

About 5 minutes of stirring and cooking will make the onion translucent.

Cook for about 5 minutes, stirring frequently, until vegetables are soft.

Add tomato mixture and heat through.

Simmer for an additional five minutes or until slightly thickened.

Add the olives and stir the mixture in the slow cooker.

Asian Turkey Meatballs
These turkey meatballs are served with a sweet soy dipping sauce and have an Asian flair thanks to the cilantro, scallions, and sesame oil.

Set the oven to 400 degrees Fahrenheit (200 degrees C).

Use parchment paper to cover a baking sheet.

In a big bowl, mix turkey, cilantro, bread crumbs, egg, scallions, sesame oil, and soy sauce.

With your hands, gently combine the ingredients.

Form meatballs by forming tablespoon-sized scoops between your palms.

Meatballs should be placed on the prepared baking sheet.

Bake for 20 to 25 minutes, or until thoroughly browned.

Make the dipping sauce in the interim.

Put ginger in a small pot and mash with the sharp side of a knife.

Add rice vinegar, soy sauce, and brown sugar.

About 3 minutes of medium-low stirring is required for sugar to dissolve.

Simmer for about 3 minutes, stirring frequently, until just slightly thickened.

Take out the ginger, then divide the sauce among the cups.

Nutty Cinnamon Bars
Swerve® is used to sweeten these applesauce-and-nuts cinnamon bars so that fewer calories are consumed.

Preheat oven to 350 degrees F (175 degrees C).

Grease an 11×7-inch baking dish.

Combine flour sweetener cinnamon baking powder baking soda and salt in a large bowl; mix until well combined.

Whisk together egg oil applesauce and honey in a second bowl until well combined.

Stir into the dry ingredients.

Fold in nuts.

Transfer batter into the prepared baking dish and smooth out the surface.

Bake in the preheated oven until a toothpick inserted into the center comes out clean 18 to 22 minutes.

Remove from oven and allow to cool.

For the icing combine powdered sugar substitute butter honey almond milk vanilla and cinnamon in a bowl.

Spread or drizzle icing onto the cooled bars.

Broccoli Cheese Soup
All ages enjoy this hearty, creamy broccoli cheese soup, which is also simple to make. The large quantity is perfect for hosting guests or for pre-planned leftovers.

Melt butter in a stockpot over medium heat.

Add onion and cook stirring occasionally until softened.

Stir in broccoli.

Add broth and simmer until broccoli is tender 10 to 15 minutes.

Reduce heat; add cheese cubes and stir until melted.

Stir in milk and garlic powder.

Jagerschnitzel
Pork cutlets are pounded thin, breaded, and fried, then topped with a sour cream-mushroom gravy.

In a shallow dish mix together the bread crumbs and flour.

Season with salt and pepper.

Place the egg in a separate dish.

Heat oil in a large skillet over medium-high heat.

Dip pork steaks in egg then coat with the bread crumb mixture.

Fry in the hot oil until browned on both sides and cooked through about 5 minutes per side.