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Peanut butter banana baked oatmeal

Ingredients

1 ripe banana
2 large eggs
⅓ c peanut butter
1 tsp vanilla
2 tbsp maple syrup
½ c unsweetened almond milk
1½ c rolled oats
¼ c oat flour (any flour works)
1 tsp baking powder
1 pinch of salt

Directions

Preheat oven to 375º
Spray medium baking dish with non-stick spray

In large bowl, mash ripe banana. Combine with eggs, peanut butter, vanilla, syrup, and milk. Mix until smooth.
Add rolled oats, flour, baking powder, and salt - combine thoroughly.

Transfer to baking dish - add sliced bananas on top
Bake 30-40m

Nutrition Facts
Makes 4 servings
Per serving:
364 cal
15g fat
44g carbs
6g fiber
11g sugar
14g protein

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Scones / Frybread

Ingredients

2 1/2 cups flour
2 teaspoons salt
2 teaspoons baking powder
1/2 cup dry milk
1 1/2 cups warm water
oil canola or vegetable oil for frying

Directions

Heat oil to 375 degrees in a frying pan or electric skillet.
Combine all ingredients in a bowl.
Mix dough thoroughly, you may have to add more flour to get a soft dough consistency.
Divide dough into 4 balls.
Roll each dough ball out on a floured surface making a thin circle.
Lift it like a pizza dough off the surface.
Fry the dough in hot oil.
When you see the dough turning a golden brown - about 20-30 seconds. Flip over and cook the other side. It's normal to see big bubbles in the dough.
Remove from oil when both sides are a golden brown.
Drain off excess grease on a paper towel.

Keep warm in oven (200 degrees) until ready to serve.

FOR NAVAJO TACOS
Top fry bread with hot chili, cheese, olives, lettuce, tomatoes, and sour cream.
FOR ELEPHANT EARS
Brush with butter then sprinkle with cinnamon, sugar, and/or honey.

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Mom's Chicken Enchiladas

Ingredients

1 whole cooked chicken, parted
1 small red onion chopped
2 4 oz cans green chilis (drained)
6 large tortillas
1 10.5 oz can of Cream of Chicken Soup
2 limes
1 cup Sour Cream
¼ cup Milk
6 cups Shredded cheese

Directions

9x13 Baking Dish
Makes 6 large servings (1000cal per serving)

Shred chicken, place in mixing bowl.
Add onion + chilis.
Squeeze limes over for taste.
Optional: mix in some shredded cheese.
Roll mixture into tortillas and lay side by side in baking dish.

Mix cream of chicken soup, milk, and sour cream.
Pour over the tortillas.

Top with cheese to taste.

Place a foil tent over the dish and bake at 350º for 25-30 minutes.
Remove foil and cook for 10 more minutes to brown/crisp cheese.

Change Edit

Mom's Chicken Enchiladas

Ingredients

1 whole cooked chicken, parted
1 small red onion chopped
2 4 oz cans green chilis (drained)
6 large tortillas
1 10.5 oz can of Cream of Chicken Soup
2 limes
1 cup Sour Cream
¼ cup Milk
6 cups Shredded cheese

Directions

9x13 Baking Dish
Makes 6 large servings (1000cal per serving)

Shred chicken, place in mixing bowl.
Add onion + chilis.
Squeeze limes over for taste.
Optional: mix in some shredded cheese.
Roll mixture into tortillas and lay side by side in baking dish.

Mix cream of chicken soup, milk, and sour cream.
Pour over the tortillas.

Top with cheese to taste.

Place a foil tent over the dish and bake at 350º for 25-30 minutes.
Remove foil and cook for 10 more minutes to brown/crisp cheese.