Zucchini Chocolate Chip Muffins

I've been on a Zucchini kick lately. I'm also determined to get my 2 year old to eat more veggies, and this recipe helps me win that battle. She loves these things!  

Ingredients:
-3 cups grated zucchini

-3/4 cup vegetable oil

-1 1/3 cup sugar

-2 eggs

-2 tsp vanilla

-2 tsp baking soda

-1/4 tsp salt

-3 cups all-purpose flour

-2 teaspoons cinnamon

-1/2 teaspoon nutmeg

-1 cup chocolate chips

Directions:
Preheat the oven to 350°F. In a large bowl combine the sugar, eggs (already beaten), and vanilla. Next stir in the grated zucchini and vegetable oil. In another bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture, and once mixed add chocolate chips and stir.  Now place desired amount of mix into muffin tins and bake on the middle rack for about 25 to 30 minutes. Test with a toothpick for doneness, then allow to cool before removing from muffin tin.  Enjoy.

Makes 24 muffins. 

Warning, these don't last long, so feel free to make a double batch and freeze half for later ;)

:)

Jo

Gluten Free Cream Of Chicken Soup

I really wish I would have known how easy it was to make your own Cream Of Chicken Soup. You only need a few simple ingredients, which you probably already have on hand. Never worry about stocking up on canned Cream of Chicken Soup again, you can make it fresh any time you need it. This is a Gluten free recipe, but can easily be adapted to a regular Cream of Chicken Soup by replacing Gluten Free flour with All Purpose Flour.

This makes the equivalent of about 2 cans of store bought Cream of Chicken soup. It's great to make up a couple days ahead of time and keep in the fridge for quick and easy casseroles with a great heart homemade base.

Ingredients 

• 2 1/2 cups water
• 2 tsp Better than Bullion, chicken flavor (or 2 Chicken bullion cubes) 
• 1 1/2 cups milk
• 3/4 cup Gluten Free all purpose flour
• 1/2 tsp garlic powder
• salt & pepper to taste

Directions

1. Dissolve bullion in water.
2. Combine the chicken broth and milk in a large saucepan. Bring to a low boil.
3. Meanwhile combine Flour and spices in a separate bowl.
4. Pour the flour mixture into the saucepan slowly over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

NOTE

If the Soup mixture is too thin, add Gluten Free All Purpose Flour 1 tsp at a time, whisking in between until desired consistency is reached. If the soup mixture is too Thick, add milk or chicken broth 1 Tbs at a time, whisking in between, until desired consistency is reached. 

Scrambled egg with Spinach & Feta

This one is easy.  The hardest part is making sure you have all the ingredients in your fridge, but let me tell you, it's tasty!!  If you want a jazzed up version to your everyday scrambled eggs, try this! 

Ingredients:

-Eggs {desired amount}

-Spinach leaves (baby is best) {desired amount}

-Feta cheese (the stuff in water is best) {desired amount} 

-Butter (or oil, something to lubricate the pan)

-Pepper {desired amount}

Directions:

Mix up the eggs, but don't bother adding water, or milk.  There's no need for that, and you'll find your eggs much more fluffy and more flavor with out it. Pour into a hot pan. A hot pain is essential, the eggs cook much better when the pan is already hot (in fact most foods are better this way). Start to scramble the eggs by giving them a few stirs in the pan, and when the mixture is about half cooked dump in the spinach and the cheese (be sure to crumble the cheese). This way as the rest of the egg is cooking, the spinach is wilting, and the cheese is melting.  Sprinkle your pepper as it's finishing up cooking, but keep in mind, salt isn't needed as the cheese it self is salty enough from the brine. 

Serve up and enjoy. 

:)

Jo

Tips & Tricks: Saving food from waste -- yogurt.

Do you like money? I like money!! So instead of throwing it out when it comes time to clean out your fridge, find a way to save it! Take this yogurt, it was a few days away from expiring, but I plopped it into and ice cube tray, froze it and will pack it into a zip lock. Then I have a great supply for smoothies or whatever else I might need yogurt for!

Do you have some saving ideas?  Feel free to share.

:)
Jo

Taco Pie

This is quite possibly my kids favorite meal. Its one of the most requested dishes in our house. It's so simple and quick to make, so I don't mind at all! It's easier for my younger ones to eat then regular Taco's because the can simply use a fork. It's my go-to recipe when I'm short on time but want a good kid-pleasing meal.

Ingredients:

• 1 (8 ounce) package refrigerated crescent rolls
• 1 pound ground beef
• 1 (1 ounce) package taco seasoning mix
• 8 ounces shredded Mexican-style cheese blend
• 1 (14.5 oz) Can dices tomatoes with onion and green pepper, drained
• Shredded lettuce (optional)
• Plain yogurt or sour cream (Optional)

Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and cook according to package directions.
• Unroll crescent roll dough and lay flat on the bottom of a 9 inch baking dish. Layer meat mixture, on top of dough, then layer Tomatoes, then Cheese.
• Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted.
• Top with Shredded lettuce and 1 dollop of Plain yogurt or sour cream.
• Enjoy!

Quick tip: You can add any addition toppings like onions, olives, taco sauce or Salsa.

Let us know how you like it!

XO

Jess

Zucchini Spinach Fritters

I was craving something not so healthy, so I decided to give in, but make sure I still got my veggies in.  It was also going to be a creative way to get my 2 year old to eat some veggies ;) She kept calling these "cookies", and I wasn't going to correct her, not if she was eating them. :)

Health note: For a lighter version of this, you could also pan sear these in a minimal amount of oil, instead of 'deep frying'.  

Ingredients:

1 1/2 cup flour (chic pea flour is also good)

1 1/2 tsp baking powder

1 tsp salt

1 tsp pepper

1 tsp chili powder

1/2 tsp cumin

2 eggs

1/4 cup water

2-3 cups of vegetable oil (peanut oil is even better)

2 1/2 cups grated zucchini

1 1/2 cup fresh baby spinach (thawed frozen will work too, be sure to squeeze out as much water possible)

1 cup chopped onion

1/3 cup red pepper

1/3 cup orange pepper

Directions:

Use a large bowl for veggies & eggs. In a small bowl get together the dry ingredients. Then dump the dry into the big bowl, add water and mix.  

Depending on the size of the pan or pot you're going to use, fill with enough oil to give you at least 2 inches of depth, heat oil.

Next, scoop desired size of mix into hot oil.

Serve warm with a creamy dip or savory chutney.

Enjoy

:)
Jo


For a great dip try my red pepper - garlic mayo as seen here.

Red Pepper - Garlic Mayo

I was cooking supper the other night and realized I needed a dip to go with my main dish.  I grabbed what I though might go well together hoped for the best.  Here's the result. :)

What you need:

1 1/3 cup mayo 

1 tsp extra virgin olive oil

1/3 cup finely chopped red pepper

2 cloves (or 2 tbsp of the minced-in-a-jar kind)

1/4 tsp chili powder

1/4 tsp salt

1/4 tsp pepper

To prepare: 

Sauté the garlic and red pepper in evoo. Make sure not to burn, but sauté until red pepper is softened. Take off heat and let cool.  While that's cooling,  get mayo, chili powder, salt & pepper into a small bowl.  Once cooled, add red pepper & garlic, and stir. Now, just cover and refrigerate for at least an hour. (The longer the better for the flavors to meld)

My 2 year old (like most 2 year olds) is picky as all get out, so if she eats it I know it's GOT to be good stuff...and she was making a meal in its self out of this, lol.



Stay tuned to find out what I was making to go with this yummy concoction!

:)
Jo