Waste Not

Being a stay-home mom, our budget is very tight. Therefore, I don't waste a thing in our house, if I can. We always have bananas that no one will eat once any brown appears. So we eat a lot of banana bread and muffins as well as smoothies.

Dont' have time? Peel bananas, chop roughly, place in ziplock, and throw in freezer. Label the amount on bag. (You can also freeze any berries or peaches that get forgotten)

Here are our favorite recipes.

This is fiber-packed and a great morning snack.

Chunky Monkey Muffins
1 cup sugar (you can do 1/2 white, 1/2 brown)
1/2 cup (1 stick) butter, softened
2 eggs
4 very ripe bananas
1/2 cup buttermilk (or milk with 1/2 tsp vinegar)
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
1 1/2 cup oatmeal
1/4 cup chopped nuts
1 cup chocolate chips, optional
1/2 cup dried cranberries or raisins, optional

Heat oven to 350F. Cream butter, sugar, and 2 bananas together. Add buttermilk. Add flours, soda, salt, and cinnamon. Fold in oatmeal, nuts, chocolate, fruit, and remaining 2 bananas (chopped). Spoon into muffin tins sprayed with cooking spray. Makes 24 large muffins (bake 20-30 min) or 48 mini-muffins (bake 15-20 min) or 2 bread loaves (bake 45-60 min).

*Using a mixer, this is easy to make while holding the baby. Use an ice cream scoop to fill baking cups.
**Kids can help pick out ingredients and taste them (please be aware of choking hazards).

Fruit Smoothies
1 cup frozen or fresh fruit
1/2 cup juice, milk, soy milk or water
1/4 cup yogurt, optional
1/2 cup ice, optional

OR
1 banana
1-2 tablespoons peanut butter
1/2 cup milk or soy milk
2 tablespoons chocolate syrup, optional

Place in blender and blend until desired consistency.


We also have leftover pasta and rice often. Here is a great recipe to use it up.
Speghetti Pie or Rice Casserole
1 cup veggies--leftover or fresh (onions, carrots, squash, whatever)
2 cloves garlic
2 tablespoons butter or olive oil
2 tablespoons flour
2 cups milk or broth
1 cup tomato sauce
1 package frozen spinach, thawed and drained (throw in the microwave for 3 mins and squeeze out in paper towels)
1 egg, beaten
1 1/2-2 cups leftover pasta or rice
1/2 cup shredded cheese

Heat oven 350F. In large skillet, heat butter or oil. Add veggies, sautee 5 minutes. Add flour and stir. Cook 1-2 minutes. Add milk, stir. Bring to boil. Add tomato sauce and spinach. Add pasta or rice and egg. Top with cheese. Mix until well combined. Pour into 9x9 pan, sprayed with cooking spray. Bake 15 minutes. While baking, make a salad or veggie (try making frozen green beans with a handful of dried cranberries).

*You can make this ahead of time and put it in the oven when you get home (cook for 45 minutes).