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.

Easiest Granola Bars Ever!

My kids love these, so I count them as healthy cookie-bars!

Prep: 10 minutes, plus 1 hour to set


10 oz marshmallows
1/2 cup butter
1 tsp vanilla
3 cups rolled oats
2 cups honey bunches of oats with almonds cereal
2 cups crisped rice cereal
1/2 cup ground flax seed
1 cup shredded coconut
1 cup chocolate chips

Melt marshmallows, butter and vanilla together on stove top or microwave.  Stir in remaining ingredients except chocolate chips.  Let cool slightly and then stir in chocolate chips.  Press into greased cookie sheet and let set for an hour.

100% Whole Wheat Rolls

 I decided instead of bread this week, it would be more user friendly for my kids to have rolls. I modified a recipe I found at all-recipes.com to be 100% whole wheat with flax seed added for texture and Omega-3's.  They turned out SO good, light and fluffy!

Makes 4 dozen

* 4 tbs active dry yeast
* 3 1/2 cups warm water (110 degrees F/45 degrees C)
* 1 cup white sugar
* 2 teaspoon salt
* 1/2 cup butter, melted and cooled
* 2 egg, beaten
* 9 cups whole wheat flour
* 1/2 cup flax seed meal (you can use more flour instead, but the flax gives it a beautiful texture and adds Omega 3's.

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Mix sugar, salt, melted butter, egg, salt, flax and half the whole wheat flour into yeast mixture. Stir in remaining flour 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. Punch down dough, and shape rolls as desired. Makes 4 dozen large rolls. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown.

Granola: Chocolate Chip, Coconut, and Peanut Bars

I made these last week and they are so good! Very easy and with ingredients I always have on hand. Perfect for treats to add to a sack lunch.

Prep: 10 minutes
Yield: 20 bars

2 1/2 cups crispy rice cereal
2 cups old fashioned oats
2/3 cup packed brown sugar
2/3 cup honey
1 tsp vanilla extract
1/2 cup peanut butter
1/4 tsp cinnamon
1/2 tsp salt (optional)
1/4 cup packed coconut
1/4 cup mini chocolate chips
1/4 cup peanuts

In a large bowl combine the rice cereal and oatmeal. Grease a 9x13 inch pan.

Mix brown sugar, honey and peanut butter in a small sauce pan. Stir over medium heat until just boiling. Add to cereal mixture along with vanilla extract, cinnamon, salt, peanuts, coconut, and chocolate chips.

Press into the prepared pan using a spatula. Set aside to cool, then cut into bars. (I put the pan in the freezer for about 20 minutes before cutting.) Bars can be individually wrapped and frozen, or store in an airtight container.

White Chili

My SIL made this chili for a Halloween Party this weekend and it was so good!

Yield: 6 servings

1 16 oz bag frozen white corn
2 (15oz) cans white beans
1 (4 oz) can green chilies
1/2 white onion, chopped
2 garlic cloves, minced
1 cup veggie or chicken broth
juice of 1 lemon
1 1/2 tsp ground cumin
1/2 tsp Italian seasoning
salt and pepper
2 boneless skinless chicken breasts

Cook for 8 to 9 hours on low and 4 to 6 hours on high in your crock pot.  Recipe can be doubled.

Top with cheese and sour cream.

Lumpiang Shanghai & Lumpiang Gula (Filipino Egg Rolls)

My new neighbor is from the Phillipines and she did a little cooking class teaching us how to make egg rolls.  These are super delicious, but the ingredients are measured by sight so they are not exact, and as you make them you will learn to season to taste.

Prep: 30 mins
Yield: enough for a big party!

Lumpiang Shanghai (pork egg roll)

3 lbs ground pork
3 eggs
1 tbs chicken bullion
3 carrots, shredded
3 tsp salt
pepper
garlic powder

Combine all ingredients and season heavily with pepper & garlic.


Lumpiang Gula (Veggie Egg Roll)
1 head cabbage, shredded
3 carrots, shredded
1 jicama, shredded
bean sprouts
pepper
garlic powder
2 tbs chicken or veggie bullion

Combine ingredients and mix well. Season heavily with pepper and garlic.


To make egg rolls:
4x4 inch spring roll pastries
medium-thick paste of flour & water
Canola oil for deep frying

Place 2-3 tbs of filling diagonally on spring roll wrapper. Roll tightly, folding in sides. Seal pastry with flour & water mixture. Deep fry on medium heat. Pork egg rolls need to be cooked to internal temperature of 160 degrees. Veggie egg rolls are perfect when veggies are crisp-tender.

Serve with sweet chili sauce.

Shrimp Kabobs

Prep: 15 minutes
Yield: 6 large Skewers

Ingredients:
1 lb frozen cooked shrimp, thawed under cold running water
2 small zuchinni, cut in thick slices
1 yellow bell pepper cut into 1 inch chunks
4 roma tomatoes, cut in thick slices
1 onion, cut in 1 inch chunks
1/4 cup cooking oil
1 tbs fresh minced garlic
1 cut lime

Alternate shrimp and vegetables on skewers. Combine oil and garlic to allow flavors to marry. Brush kabobs with oil and garlic mixture and cook over medium heat until shrimp is warmed through and veggies are tender. Spritz with lime and serve.

Tips and Tricks:

These were a huge hit with my family.  I like to drizzle with hot sauce for a bit of a kick.

Strawberry Almond Salad

I had this salad last week at a family party, and it's better than the strawberry-walnut salad I had at Mimi's Cafe a few weeks back.

1 bag baby spinach

1 bag Romaine lettuce

    (can use 1 bag of red leaf lettuce)

Mozzarella cheese (shredded)

Green Onions (1 bundle or 8 onions)

Sugared almonds (slivered)

Pecans (whole)

Strawberries (1 lb container sliced)

    (can use apples and dried cranberries)

Dressing:

1 c. oil

¾ c. sugar

½ c. red wine vinegar

1 tsp. garlic

½ tsp. salt

    (can add 1 tsp. dry mustard and ½ tsp. celery seed)

Whip in blender

Add dressing to salad just before serving.

Sugared nuts:

Put in non-oiled pan (Teflon)

1 c. sugar

1½ c. almonds

1 c. pecans

Medium to low heat.  Stir when slightly brown and take off heat quickly.

Grilled Cheesy Potatoes

Prep: 10 minutes, grill 30 minutes
Yield: 6 servings

6 potatoes, thinly sliced
1 small onion, chopped
salt and pepper to taste
1/4 cup butter or margarine
1 cup shredded Cheddar cheese

Preheat grill for medium-high heat.
Coat one side of a piece of aluminum foil large enough to hold all the potatoes and vegetables with cooking spray. Place the potatoes, onion, and green bell pepper in the center of the foil, and season with salt and pepper to taste. Then place small pats of the butter or margarine over the vegetables.
Carefully seal all the edges of the foil around the vegetables to form a packet.
Place packet on the preheated grill, and grill for 20 minutes. Turn packet, and grill for 10 more minutes.
Carefully open packet, check for tenderness with a fork. If tender, sprinkle the cheese over the vegetables and allow it to melt. Transfer to a platter, and serve with your main entree.

Tips and Tricks:

Double wrap with foil to prevent burning.

Try adding in other veggies such as broccoli, cauliflower, zucchini or summer squash.

Chicken Pasta Salad with Poppy Seed Dressing

I have a weakness for pasta salad.  This is one that my husband, mom, grandma and kids all loved.  Guess what, its super healthy too.


Serves 4
Dressing:
1/2 cup fat free sugar free vanilla yogurt
2 tsp vinegar
1 tsp grated lemon zest 
1/2 tsp poppy seeds
1/4 tsp salt
1/4 tsp pepper

Salad:
6 Oz dry whole grain penne pasta
12 oz cooked skinless chicken breast, cubed
3 oz spinach cut in bite size pieces
1 small red bell pepper, chopped
1 small red onion, halved & slivered
1/4 cup almonds, dry roasted
1 to 2 tbs milk, optional

In a small bowl, whisk together dressing ingredients. Set aside.
Prepare the pasta according to package directions, omitting the salt.  Drain.  Rinse under cool water until cool.  Drain well.

In a large bowl, stir together pasta, chicken, spinach, bell pepper, and onion.  Pour the dressing over the salad, tossing to coat.  Serve sprinkled with almonds and refrigerate up to 4 hours, sprinkling with almonds just before serving.  Add milk if salad is dry after refrigeration to add moisture.

Nutrients per serving:
Calories: 364, Total fat 7.5g, Saturated fat 1g, trans fat 0g.  Polyunsaturated fat 2g, monounsaturated fat 3g, cholesterol 73 mg, sodium 238 mg.  Carbs 40g, Fiber 6 g, sugars 6g, protein, 35 g.

Tips and Tricks:

I substituted regular (not sugar free) low fat yogurt because I try to keep chemical sweeteners out of my home.  I didn't have lemon zest, so I used lemon juice in place of the zest and vinegar.  There was no spinach in the store, so I bought arugula and wilted it slightly, it gave a delicious, nutty flavor to the salad.

Tomato and Roasted Red Bell Pepper Soup

I served this soup at a lunch with my mom and grandma, it was a big hit, with lots of flavor and very few calories.


Serves 4

1 14.5 oz can no salt added diced tomatoes, undrained
1 3/4 cup fat free, low sodium chicken broth
1/2 cup roasted red bell peppers, drained if bottled  (to make, roast bell peppers under broiler until skin starts to black, peel  and chop)
1 tbs dried basil
1 1/2 tsp dried oregano
1/8 tsp crushed red pepper flakes
2 tsp olive oil
1/4 tsp sugar
1/8 tsp salt


In saucepan stir together tomatoes with liquid, broth, roasted peppers, basil, oregano, and red pepper flakes.  Bring to a boil over high heat.  Reduce and simmer, covered, for 10 minutes.  Remove from heat, stir in oil, sugar and salt..

Nutrients per serving:
Calories, 57, Fat 2.5g, Saturated fat, 0.5g,  Trans fat 0.0 g, Polyunsaturated fat 0.5 g, monounsaturated fat 1.5g, cholesterol 0mg, sodium 127 mg, carbohydrates 7 g, fiber 1g, Sugars 4g, Protein 2g.
--

Ravioli Casserole

This recipe comes from the kitchen of Amy.  She notes that it makes enough to fill both a 9x13 pan as well as a 9x9!  I'll be trying this out with my family later this week, but we will probably cut the recipe in half.

Yield: 8 Servings

2  pkg (25 oz) frozen cheese ravioli
1/4 C butter, cubed
1/4 C flour
1/4 t salt
1/4 t nutmeg
2 C milk
1/4 C veggie or chicken broth
1/2 C minced fresh basil (or about 1 Tbs dried)
3 C (12 oz) shredded mozzarella cheese, divided
3/4 C grated Parmesan cheese, deivided
2 1/2 C marinara or spaghetti sauce

*Cook ravioli to pkg directions. Do not overcook.
*Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and nutmeg until smooth; gradually add milk and broth. Bring to a boil; cooka nd stir for 1 minute or until thickened. Remove from the heat. Stir in the basil, 1 C mozzarella cheese and 1/4 C Parmesan cheese.
*Drain ravioli; toss with sauce mixture. Transfer to a greased 9x13 baking dish. Top with 1 C mozzarella cheese and marinara sauce; sprinkle with remaining cheeses. Cover and bake at 375 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before serving. Serves 8.