Buttery Parsley Potatoes

Ingredients
1½ to 2 pounds small red potatoes
kosher salt and freshly ground black pepper
3 tablespoons butter, cut into slices
¼ cup chopped fresh Italian parsley

Instructions
Add the potatoes to a medium saucepan and cover with cold water by 2 inches. Bring to a boil and add 1 teaspoon of kosher salt. Reduce to a rolling simmer and cook until the potatoes are fork tender and the skin is beginning to fall away from the potatoes, about 20 minutes. Drain the water from the pan. Quickly add the potatoes back to the saucepan with the butter and parsley, and season with kosher salt and freshly ground black pepper. Give the potatoes a vigorous stir with a wooden spoon or shake with the lid on so the potatoes break up a bit. Let sit on the still warm (but off) burner for 5-10 minutes and serve.

(source: http://www.foodiecrush.com/buttery-parsley-potatoes/#)

Sheet Pan Chicken with Green Beans & Potatoes

2 lbs boneless chicken tenders (original recipe called for bone-in chicken thighs)
1 pound small red potatoes, halved
1 pound fresh green beans
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 1/2 teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper

Instructions

Preheat oven to 400°F. Place the chicken, potatoes, and green beans on a large baking sheet. Stir the olive oil, lemon juice, garlic together with all of the spices. Drizzle the spice mixture over the meat, potatoes, and vegetables. Use your hands to stir the pieces around a bit and make sure everything is well coated.

Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the green beans should be browned, crisp, and somewhat shriveled.

(source: http://barefeetinthekitchen.com/sheet-pan-chicken-green-beans-potatoes-recipe/)

Whole Wheat Oatmeal Banana Pancakes

1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 banana, mashed


Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.

Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

(Source: http://allrecipes.com/recipe/166601/whole-wheat-oatmeal-and-banana-pancakes/)

Morning Glory Muffins

INGREDIENTS:
2 1/4 cups whole wheat flour
2/3 cup granulated sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 cup vegetable oil (I used melted coconut oil)
3 large eggs
1 8-ounce can crushed pineapple, undrained
3 large carrots, shredded (about 1 1/2 cups)
1/2 cup raisins
1/2 cup unsweetened shredded coconut
Turbinado sugar, for sprinkling on top of the muffins, optional

DIRECTIONS:
Preheat oven to 350 degrees F. Line 18 standard muffin tin cups with paper liners.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt.

In the bowl of a stand mixer fitted with the whisk attachment, beat the oil, eggs, and pineapple. Add the flour mixture and beat until just combined. Using a spatula, stir in the carrots, raisins and coconut. Scoop the batter into the prepared muffin cups, filling each three-quarters full. Sprinkle with turbinado sugar, if using.

Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer the muffins to a wire rack and let cool. Serve warm or at room temperature.

Note-the muffins will keep in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 1 month.

(source: http://www.twopeasandtheirpod.com/morning-glory-muffins/)