Weekly Recipe Roundup

These recipes come from readers Tammy and Danielle. Thanks, ladies, for your delicious contributions.

From Tammy:

Bran Muffins (Tammy Ault/Delsa Gifford)

Makes about 6 dozen

Cream together:

-1c shortening

-2 c sugar

-I tsp salt

-4 beaten eggs

Stir together and add to creamed mixture:

-5 c flour

-2 c bran flakes

-3 c all bran

-5 tsp soda

Add following and mix well:

-2 c boiling water

-2 cups raisins if desired

-1 quart buttermilk

Store in refrigerator up to six weeks using as desired.

To Bake:

Stir batter and fill greased or paper lined muffin tin 2/3 full. Bake for 20 min at 400 degrees.

A note from Tammy:

"I have started using unsweetened applesauce instead of the shortening. When you first make these up the batter will be runny but the bran will soak up the liquid a bit by the next day. Hope you enjoy them!"

Chicken Souvlaki Pita Sandwhiches

Makes about 4 servings

-2-3 chicken breasts

-2 tbsp low sodium soy sauce

-1/2 cup fresh lemon juice

-4 cloves of garlic, minced

-2 tsp olive oil

-1 tsp oregano

-2 whole wheat pitas cut in half

-1 large tomato

-2 cups shredded romaine lettuce

Whisk together soy sauce, lemon juice, garlic, olive oil and oregano and set aside..Cut chicken breasts into thin slices and put in above mixture, coating well. (I let mine marinate all day.) Cook chicken on stove top or bake in oven until thoroughly cooked.

Sauce for chicken

Mix well:

-1/2 cup fat free plain yogurt

-1/2 cup shredded cucumbers

-1 tbsp dried dill weed

-1/2 tsp garlic powder

Serve with sauce, chicken, shredded lettuce and tomatoes. Can also add onions and cheese if desired.

The next recipe comes from Danielle, who shared a link to an amazing and drool-inducing recipe blog For the Love of Cooking. I will DEFINITELY be checking that one out more often!

This recipe is for Chicken Lasagna. CLICK HERE to read and see step-by-step pictures along the way.

A note from Danielle: 

Like the woman says, it's really good when you need to gear up for a really big work out. What I found making this is, you can always add extra basil and garlic. Looks like a lot but when it cooks down, you don't get any pungent garlic taste. I also couldn't find baby bell peppers (aka sweet  peppers) so I used red orange and yellow bell peppers. 

That's it for this week. As always, please send recipes my way if you want to share the yumminess. Happy cooking!