Chewy No-Bake Granola Bars

Granola Bars originally from here

2 1/2 cups rice krispies
1 3/4 c. quick oats
1/4 c. wheat germ (or ground flax seed, wheat bran, or additional oats)
1/2 c. mix-in (shredded coconut, chopped nuts, raisins, dried fruit, sesame, sunflower seeds, etc.)
1/2 c. honey
1/2 c. brown sugar (I used 1/4)
2/3 c. peanut butter
1 tsp vanilla extract
1/2 c. chocolate chips

Combine first 4 dry ingredients.

In a saucepan, mix honey, brown sugar, and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30 to 60 seconds.

Remove from heat, stir in peanut butter and vanilla until smooth.

Pour over the dry ingredients and mix well.

Let cool for 5 to 10 minutes before adding the chocolate chips.

Press into 9x13 greased pan and let cool before cutting into bars.

They freeze well.

Banana Chocolate Chip Muffins

Originally from here - I've modified quite a bit.

3/4 c. white sugar
6 tbsp butter/oil - I use olive oil.
6 tbsp ground flax
1 tsp vanilla extract -- I left out because I added protein powder instead.
2 eggs
1 1/2 cups whole wheat flour
2 scoops vanilla protein powder (I use this since it's dairy free.)
1 tsp salt
1 tsp baking soda
3 ripe bananas
3/4 c. chocolate chips
1/2 c. chopped walnuts (optional)

Blend sugar, oil, flax, eggs, vanilla until smooth and creamy.

Add protein powder and bananas and blend until bananas are mashed.

Add flour, salt, baking soda. Mix until combined. Add chocolate chips.

Bake at 350. Mini muffins took about 15 mins. Regular sized muffin cups took about 20.

Megan's Beef Vegetable Soup

From Megan Hebdon - This is a very flexible recipe, but I love the soup base with italian sausage. So good!

3 to 4 cups chicken broth

30oz can crushed tomatoes

15oz can diced tomatoes - I left this out last time because I didn't have it. This is a very flexible recipe.

2 cups great northern beans - I've used white and pinto beans beans

2 cups red beans 

1 lb. pasta

Sauté :

1 lb Italian sausage

1/2 red onion

2 carrots

1 yellow pepper

Garlic

Salt

Pepper

Fresh parsley - I didn't use. I didn't have fresh or dried.

Fresh basil - I didn't use fresh since I didn't have it on hand, but I'm sure it makes it even better.

Oregano

Rosemary - I didn't have.

Put all in crock pot on high for 3 hours. Then add 2 cups water and 1lb of pasta. Cook for another 45 mins until noodles are tender.