Tuesday, September 8, 2015

Zucchini Muffins - Healthy & Delicious

I wanted something healthy and delicious to do with my garden zucchinis (or my friend's garden zucchini's).  This is IT!  Very yummy.  My family has been LOVING muffins lately--with school back in, it is a great option for a healthy school snack to take to school, a quick breakfast, a substitute for a sandwich in the lunch box, or a great after-school snack.  Muffins have been wonderful!

These are fabulous.  My first batch I added walnuts and just a small handful of chocolate chips, but it really didn't need it! This is like Zucchini Bread in a Muffin!  Yum!!

YIELD: 3 dozen muffins (normal cup-cake size)

ingredients:
     DRY
3 cups whole-wheat flour
2 cups all-purpose flour
1 1/2 cups sugar
1 Tbsp. cinnamon
1 Tbsp. +  3/4 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt

     WET
4 1/4 cups (apx) shredded zucchini (apx. 1 large, 2 regular)
1 1/2 cup fat-free milk
6 Tbsp. oil
6 Tbsp. honey
3 eggs

     OPTIONAL
Walnuts (a cup or so)
Chocolate Chips (1-2 cups)

directions:
1. Preheat oven to 400*F.  Prepare a muffin pan/stone with cooking spray--spray it thoroughly (or use cupcake liners).

2.  Mix all of the dry ingredients together in a large bowl, whisking until sifted through and combined.

3. Mix together the wet ingredients.  Pour into the large dry ingredient bowl--just until it is moist.  At this point, add any optional ingredients and stir in.

4.  Scoop batter into the prepared muffin pan, filling 2/3 full, and bake for 15 minutes.  Remove from muffin pan quickly.  Let cool. 

*Although I haven't (yet) frozen these, I have frozen muffins and zucchini bread in the past with much success!

this recipe was adapted from: Kathie's Zucchini Muffins

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Thursday, January 8, 2015

Crockpot Split Pea and Ham Soup

I love this recipe!  This is my "go to" for pea soups.  If you don't want ham in it, simply leave it out and add a little more salt (to taste).  Very yummy!

ingredients:
1 ham hock or shank*
1 onion, finely chopped
2 garlic cloves
2 carrots, diced
1 stick of celery, finely diced
3 bay leaves
500g dry split peas
1 1/2 litres water
1/4 tsp. ground pepper
1 tsp. salt (more to taste)

directions:
1.  Chop all the ingredients and place in your crock pot.

2.  Let cook on low for 8-10 hours or on high for 4-5 hours.  

3.  Remove ham hock/shank, let cool for apx 10 minutes.  Harvest the meat off the hock/shank, set aside.

4.  Peas and soup will be very soft and mushy.  With a potato masher, mash them to the desired consistency.  If you like a very smooth soup, you can use an immersion blender.  Add the ham back into the soup.  

Serve with a fresh loaf of bread, dinner rolls, crescent rolls, etc.

*Hocks or Shanks are sold in the store where you find the ham!  They are very inexpensive (under $3 for 2 hocks or shanks).  I have found shanks are meatier.  

*Shanks/Hocks can be found where you buy ham--there's usually a special ham case near the meat department.  Shanks/Hocks are very affordable $2-$3 for two!  I've found ham shanks have more meat than hocks do.  If you don't want to use a shank/hock, or if you like even more ham, add a small bag of the pre-diced ham you can buy in the deli or ham section of the store.  Yum!

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Monday, December 29, 2014

Egg Casserole

This was made at our ward Christmas party--and it was delicious!  I am definitely keeping this recipe and I will be shortly serving it up for my family.

ingredients:
1/4 lb. butter
1/2 cup flour
6 eggs
1 cup milk
1 lb monterey jack cheese, shredded
3 oz cream cheese, softened
2 cups cottage cheese
1 tsp baking powder
1 tsp salt
1 tsp sugar

1 lb. sausage (optional)

directions:
1.  Melt butter, add flour and cook until smooth.  
2.  Beat eggs, then add milk, cheeses, baking powder, salt, sugar and butter to the flour mixture.
3.  Stir until well blended.  Pour into a well greased pan.
4.  Bake uncovered at 350* for 45 minutes.

optional
Pre-cook about 1 lb of sausage and add to the recipe.

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French Toast Casserole

I made this for our ward Christmas party, and again on Christmas morning--it was really yummy and I don't want to lose the recipe! 


ingredients:
1 loaf bread (any type will do, but a nice loaf of French is preffered)
6 eggs
1 3/4 cups milk
1/2 cup half and half or cream
3/4 cup sugar
2 Tbsp vanilla

1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp salt
1 stick butter, cubed

directions:
1.  Tear the bread into chunks and place them in a greased 9x13" pan.  
2.  Mix together eggs, milk, half and half or cream, sugar and vanilla.  
3.  Pour the mixture evenly over the bread.
4.  In another bowl, mix together the flour, brown sugar, cinnamon and salt.
5.  Add the butter and mix until the batter comes somewhat together.
6.  Sprinkle the flour/sugar mixture evenly over the top of the egg-soaked bread.
7.  Bake at 350* for 45-55 minutes.  


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Sunday, December 28, 2014

Turkey Club Pizza

This was among several recipes I have, and I thought I'd give it a try.  It was fast and delicious!  What a hit and a nice change to traditional pizza.  Yum!


ingredients:
1 pkg refrigerated pizza dough or Mom's Pizza Dough
1 Tbsp. sesame seeds
1/3 cup mayonnaise
zest from 1 lemon
2 cups shredded jack cheese
1/2 Tbsp. basil
6 oz. deli sliced turkey
8 slices bacon - cooked and crumbled (I bought pre-cooked and it was delightfully quick)
1 tomato - thinly sliced (optional)
1/2 cup swiss cheese

directions:
1.  Place pizza dough on large cookie sheet or stone.  
2.  Sprinkle with sesame seeds.
3.  Bake at 425* for 10 minutes.

4.  Mix mayonnaise and lemon zest.  Spread over cooked pizza crust.
5.  Top with reaming ingredients in order listed.
6.  Bake at 425* for 8 minutes.


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Friday, May 23, 2014

Pasta & Meatball Stroganoff

We had this for dinner last night, and it was EXCELLENT.  All the kids yummed it up!  I found the recipe online, but I tweaked it a bit for our liking.  My daughter helped me make it...it was quick and easy which I love in a recipe.  Yum!

ingredients:
precooked Italian meatballs (enough for your family)
2-3 cups beef broth (you can use bouillon/water)
1 tsp basil
1 1/2 tsp kosher salt (regular would be ok too)
1 tsp oregano
pepper
1 cup milk with 1 Tbsp corn starch--mixed together
4 oz. cream cheese (I use light)
1 cup sour cream (I use light)
3/4 lb pasta (fettuccine, egg noodles, etc)












directions:
1.  Put a tablespoon of olive oil on the bottom of a large skillet.  Warm the oil and add the meatballs.  Cook on medium-high until meatballs are thoroughly warmed. Add  broth and seasonings.  Add in milk, cream cheese and sour cream.  Let this get to a simmering boil.

2.  Cook pasta to al dente.

3.  Add the pasta to the meatball sauce.  Enjoy!  

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Wednesday, February 19, 2014

Baked Sweet & Sour Chicken

This dinner is excellent.  It takes longer than most of my dishes, but it is WELL worth it.  I love that I have the ingredients on hand almost always, and I love that my kids will yum this down without a fight!  

Servings:  6-8

ingredients:
8-11 chicken breast tenderloins or 4 boneless skinless chicken breasts
1 1/4 cup cornstarch
3 eggs, beaten
1/4 cup oil (I use olive oil but any veggie oil will do)

sauce:
1 1/2 cup sugar
6 Tbsp. ketchup
1/3 cup white vinegar
1/3 cup apple cider vinegar
1 1/2 Tbsp. soy sauce
1 1/2 tsp. garlic salt

directions:
1.  Cut up chicken into small bite size pieces.  Coat them in cornstarch and then dip them in beaten egg.

2.  Heat the oil in a large skillet over medium-high heat.  Place the coated chicken in skillet and cook until nicely browned.

3.  Meanwhile, mix together the sauce ingredients--whisking together all the ingredients.

4.  When then chicken is browned, place chicken in a large greased baking dish, 9x13" or 9x15".

5.  Pour the sauce over the chicken and bake in a 325* oven for 55 minutes.

Serve over rice and with your favorite veggie!  Delish!

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