A la Carte Chicken Pizza and Peanut Butter Banana Muffins

This weekend we celebrated out 10th anniversary.  My sister and my neice volunteered to stay over night at our house to watch our two girls and dog.  To ensure that they wouldn't have to cook and would have more time to spend with the girls, I prepped the ingredients for a chicken pizza using my new Lock and Lock Fajita set container.  Each of the ingredients fit perfectly into each compartment.  There is also a "middle lid" that ensure the food won't slide over into the other compartment when the lockable lid is inplace.  And it also houses a little spoon to dish up your ingredients.  When it came time to assemble the pizza, each person got to "design" their section of the pizza before popping it into the oven!

Sometimes I think the bananas that I buy have a self-combust button.  It seems that one day I by them and they are just turning yellow from green, and the next day they are over ripe!  Peanut Butter Banana Muffins to the rescue.  Don't let the name of the recipe deter you from making these muffins. It may seem a bit odd, but the finished product is delicious.  (By the time I was got over to the table to take a picture of one of the muffins, our oldest daughter had already started peeling the wrapper off the muffin!)

A la Carte Chicken Pizza

Serves 4

1 green pepper, chopped

1 onion, chopped

3 cooked chicken breasts, chopped

1 can chunk pineapple, drained

1/2 cup chopped olives

1 (15 ounce) jar pizza sauce

1 baked whole wheat pizza crust

1 cup mozzarella cheese

Prepare all ingredients.  Place the green pepper, onion, chicken, pineapple, and olives in an airtight container.  Store in the refrigerator up to 2 days. 

Preheat pizza stone in a 425 degree oven.  Top prepared pizza crust with desired topping.  Bake for 10 minutes or until cheese is melted and pizza is hot. 

Peanut Butter Banana Muffins

Serves 12

1/2 cup all purpose flour

1/2 cup whole wheat flour

3/4 cup sugar

1 cup creamy peanut butter

2 tablespoons wheat bran

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup milk

1 cup mashed ripe bananas

1 large egg

Preheat oven to 375 degrees.  Line 12 muffin cups with cupcake liners.  Combine flour, sugar and peanut butter in large bowl with a fork until even crumbs form.

Add wheat bran, baking powder and salt to flour mixture. Stir in milk, bananas and egg until evenly moistened.  Divide evenly in muffin cups using a heaping 1/4 cup batter each.

Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.



Hint: My husband didn't get me a new wooden spoon...