Mini Pumpkin Muffins

These little guys are a prefect healthy snack for everyone to enjoy! My kiddos love them! I even send them to school in Bailee’s lunch to change up her lunches. This recipe is very versatile too. It can be used as a bread, muffins or mini muffins. With a little tweaking it would probably make an excellent mini donut recipe too! Hmm… I might just have to start working on that! Enjoy!

1 1/2 c whole wheat white flour

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

2 eggs

1/2 cup coconut oil

1/2 cup honey

1/2 tsp vanilla

1 cup pumpkin puree (homemade or can will work, I’ve used both)

Mix dry ingredients in a large mixing bowl. Make a well and add eggs, oil, honey, vanilla. Mix well but be careful not to overmix.

Place muffin liners in pans and fill 3/4 full. (I use a tablespoon cookie scoop and it works great!) Bake at 350 for 7-9 min or until toothpick entered in center comes out clean.

If you prefer larger muffins bake 18-20 min and for a loaf bake approx 30-35 min.

French Toast and Chocolate Whole Wheat Mini Donuts

These mini donuts are a great snack for the kiddos and yourself! Plus they freeze well, so you can make a big batch, freeze them and take out what you need when you need them.  The mini donut maker I got at Target for cheap… You can find them in many stores and they are affordable!

Here’s the recipes…

French Toast donuts…

1 c whole wheat flour

3 tsp baking powder

1 tsp cinnamon

1 egg beaten

1/2 c milk

1/4 c pure maple syrup

1/2 tsp vanilla

4 tbsp. oil (I use coconut oil, but any oil will do whatever your preference is)

Combine flour, baking powder and cinnamon in a large bowl. Make a well in the middle and add egg, milk, syrup, vanilla and oil. Mix until combined. (Be careful not to overmix, it can make the donuts tough instead of fluffy). Drop batter by tablespoons into donut maker. Follow donut maker instructions for bake time. Mine takes only 2-3 min. Cool on cooling rack. Once cooled you can place in freezer bag and freeze. I take out how many I need the night before I need them so they can thaw overnight. Enjoy!

Chocolate donuts…

1 c whole wheat flour

1/4 c unsweetened cocoa powder

3 tsp baking powder

1 egg

2/3 c milk

5 tbsp. honey

1/2 tsp vanilla

5 tbsp. oil (I use coconut oil)

Follow instructions above! Enjoy!

Margherita Chicken Breast

I thought I would get on the grill one more time before we get hit with another Spring “Blizzard” today! So, last night I made this yummy chicken breast on the grill! I served it with steamed broccoli and cottage cheese. My picture doesn’t do it justice! We were so excited to eat that I completely forgot to snap a picture of them when they came off the grill. This is what was left after we ate! (So… sorry!!) I will have to make it again soon so I can get another picture. Anywho, here’s the recipe… (which I adapted from another recipe out of a Healthy Cooking mag from Taste of Home).

16 oz chicken breast (4-4oz pieces)

1/2 cup balsamic vinaigrette

4 tblsp marinara sauce

8 basil leaves

1 cup chopped artichokes from a can drained

1 roma tomato sliced into 8 slices

1/4 cup mozzarella cheese

salt and pepper to taste

Place chicken breasts and balsamic vinaigrette into plastic bag and marinate in fridge for at least 30 min. (I did it for an hour). Place chicken breast (upside down) on grill (discard marinade) and grill covered about 6-7 min. Flip chicken and grill covered for about 5 min. Then place 1 tblsp marinara on each chicken breast, 2 basil leaves on each, 1/4 c artichokes on each, 2 slices of tomato and 1 tblsp cheese. Grill until cheese is melted and starting to brown and make sure the chicken is no longer pink. Add salt and pepper to taste. Enjoy!!

Bailee’s lunch

Today Bailee had a chicken provolone wrap with cucumbers, strawberries and some Easter candy. For snack she had triscuits and garlic n herb laughing cow cheese wedge.

Herbed Pork Chops

This is a super easy, fast, yummy and healthy dinner option. We were actually having a spring blizzard when I was planning on making these outside on the grill so instead I just used my grill pan and they still turned out wonderful!

Pork Chops (Boneless, Bone in, Thick cut, Thin cut… whichever you prefer will work for this recipe)

Lemon Juice

Dried Parsley

Dried Thyme

Dried Basil

Salt and Pepper

Spray or brush lemon juice on both sides of chops. Sprinkle with each spice, salt and pepper. Grill on grill or grill pan until done. I used boneless thin cut chops so it was only a couple of minutes on each side. Num, Num, Num, as my almost 2 year old Ava put it!

Enjoy! HW

Welcome!

Hi there!
Welcome to Heather’s Homemade Kitchen! Here you will find recipes made from scratch! Making homemade meals is a passion of mine and I thought why not share it! I feel homemade food is so much better because you know what is in it and let’s face it, it tastes so much better than any other pre-packaged food! So a little bit about me… I am a wife, mother of three and a home day care provider. I live in Northwest Wisconsin but was raised in Iowa and am a total country girl. Welcome to my kitchen!

Photo of my family by: AKatzmarkPhotography