Zucchini "Cupcake" Muffins

This healthy muffin packs in the nutrition of zucchini, whole wheat, and flax seed meal for a brain-boosting breakfast "cupcake" my kids love!

Prep: 15 minutes
Bake: 14-55 Minutes
Yield: 24 regular muffins or 48 mini muffins or 2 loaves of bread

2 3/4 cups whole wheat flour
1/4 cup ground flax seed meal
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
2 cups sugar (or substitute 1 ripe, mashed banana for 2/3 cup of sugar)
3 cups finely shredded zucchini
1/2 cup cooking oil
2 eggs
1/2 tsp shredded lemon peel (optional)
1 cup chopped nuts (optional)
1 cup chocolate chips (optional)

Line muffin tins with paper wrappers. In a medium bowl combine wet ingredients and stir until well mixed. Top with dry ingredients and stir together all at once until just blended. Spoon batter into cupcake tins. Baking time will vary by size of your muffins, they are done when a toothpick comes out clean or the top cracks. Mini muffins take around 14 minutes, larger muffins will take longer.

This recipe will alternately make 2 loaves of zucchini bread, baked at 350 F for 55 minutes.

Honey Lime Chicken Enchiladas

Perfect and delicious way to use up your leftover cooked chicken!

Yield: 12 Servings

1/3 cup honey

¼ cup lime juice (about 2 large limes)

2 t. to 1 T. of chili powder

1 lb boneless skinless chicken breast cooked and shredded

Put these ingredients in a small container and marinate for 1 or more hours.

1 14-oz can of green enchilada sauce (mild or medium, to your taste)

½ to ¾ cup of heavy cream

Mix these ingredients together

Preheat oven 350

12 corn tortillas (heated)

2 cups of shredded Mexican cheese blend

Spray the bottom and sides of a 9x13 baking dish. Pour ½ cup of the cream and green enchilada sauce into the bottom of the dish. Add a large spoonful of the chicken mixture to the center of each tortilla. Cover the chicken with a large tablespoon of cheese, and then roll tortilla in a line. Add the remaining marinade and mix it with the cream mixture and pour over the top of enchiladas. Sprinkle with the remaining cheese.

Cook for 30 to 35 minutes.

Strawberries and Cream Bars

This recipe has been shared in Martha's Everyday Food Magazine and at Pip and Ebby's blog where you can see the original recipe along with pictures. I served this dessert at my recent book club meeting and it was a huge hit. It will become a Summertime staple at my house!

Prep: 20 minutes, plus freezing time
Yield: 12-15 bars

In a blender or food processor, combine:
2 pounds strawberries, hulled and halved
3/4 cup sugar
Pinch of coarse salt

Puree until smooth. Pour into a 9x13 baking dish and transfer to the freezer. Scrape with a fork every 30 minutes until mixture is thick and slushy for about 2 total hours.

In a large bowl, using an electric mixer, beat 7 large egg whites on high speed until foamy. With mixer on medium, gradually add 3/4 cup sugar. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes.

In another medium bowl, beat the following on high speed until stiff peaks form, about 1 to 2 minutes:

2/3 cup cold heavy cream cream
1 teaspoon vanilla

With a rubber spatula, gently fold whipped cream into egg white mixture. Pour over the strawberry mixture and smooth the top with a rubber spatula. Freeze until firm, about 4 hours (or, covered, up to 3 days), before cutting into 12 squares.

Cabbage Relish Salsa

I adore the cabbage salsa at a local Mexican restaurant.  This authentic Mexican recipe is a close approximation--friends say they can't tell the difference!

Prep: 15 minutes
Chill: Several Hours, or overnight
Yield: 2 quarts salsa

1 head cabbage, finely shredded
4 medium tomatoes, diced
6 green onions chopped including the green part
1-2 jalapenos, finely chopped
1/2 bunch of cilantro, chopped
juice of 2 large lemons
2 tbs olive oil
salt and pepper to taste
1 tsp oregano

Mix together and refrigerate for several hours or overnight before serving.