Make-It Monday

I'm a day late again, but oh well. I am going to give you 2 recipes today since I won't be around next week. I made each of these this week and was not disappointed. You may notice as Mom pointed out, that I seem to use a lot of chicken recipes. This is because it is really the only meat that Trevor likes to eat. Occasionally I can get away with some sort of pork or beef, but it is few and far between.

Sweet Muffins

 

(These are my muffins I made!)

2 eggs

1 c. milk

1/2 c. oil

3 c. flour

1 c. sugar

4 t. baking powder

1 t. salt

Topping:

3/4 c. flour

1/2 c. butter

1/2 c. sugar

Cut together with a pastry cutter or two knives until the butter is crumbly and in small pieces.

Preheat oven to 400 degrees. Blend all ingredients for the muffins together. Batter should be lumpy. Spray muffin pan with pan coating and fill muffin cups 2/3 full...( I prefer NOT to use the cupcake liners, these muffins are TOO big and need to be made directly in the pan). Combine ingredients together for topping and mix according to instructions. Sprinkle a little bit of topping mixture to the top of each cup of muffin batter and bake for 20-23 minutes. (DO NOT over bake these or they are dry...just cook until lightly browned but done...check at 20 minutes)

Source: betterthanburgers.blogspot.com

**I might suggest putting some cinnamon in the topping mix, or right in the batter for the muffins. They were good without it, but I think it would really add a little something. These were a big hit. Tyler and Trevor both ate them, and Trevor doesn't usually eat muffins much. Also, if you have a light pan I would use it. I tried both a light and a dark non-stick pan and found that the dark pan muffins were quite a bit darker and didn't puff out as much.

Chicken Tortellini Soup

 

8 ServingsPrep/Total Time: 30 min.

2 cans (14-1/2 ounces each) chicken broth

2 cups water

3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes

1-1/2 cups frozen mixed vegetables

1 package (9 ounces) refrigerated cheese tortellini

2 celery ribs, thinly sliced

1 teaspoon dried basil

1/2 teaspoon garlic salt

1/2 teaspoon dried oregano

1/4 teaspoon pepper

In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes. Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender. Yield: 8 servings (about 2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 170 calories, 4 g fat (2 g saturated fat), 37 mg cholesterol, 483 mg sodium, 20 g carbohydrate, 3 g fiber, 14 g protein.

Source: Taste of Home

**I loved this soup. It was something different and delicious. It almost tasted better the second day. I think that may be because when I warmed it on the stove, I added more chicken broth. I think next time, I will use more broth and less water for the base. I am also going to try pan-frying the chicken and then adding it, as Trevor is not a huge fan of the boiled texture. I thought the texture was fine myself though!