Zucchini Muffins

 The Best Whole Grain Zucchini Muffins

1/2 cup granulated sugar 

2 large eggs

1/3 cup canola, avocado, vegetable or melted coconut oil  

1 teaspoon vanilla extract  

1 1/4 cups (6.25 ounces) white whole wheat flour (can sub all-purpose)  

1/2 teaspoon ground cinnamon  

3/4 teaspoon baking soda  

3/4 teaspoon baking powder  

1/2 teaspoon salt  

2 cups finely shredded zucchini lightly squeezed of excess water (see *note), about 10 ounces (measured after wringing)  

1/2 cup (3 ounces) milk chocolate, semisweet or bittersweet chocolate chips (plus more for tops of muffins, if desired), optional  

Raw or coarse sugar for sprinkling on top, optional

Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray. 

In a large bowl, whisk together the sugar, eggs, oil, and vanilla until well-combined. 

In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt. 

Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula 3-4 times until the batter starts to come together but there are still streaks of flour throughout. 

Stir in the shredded zucchini and chocolate chips, if using, until the batter is just combined. Don't overmix! It's ok if the batter is still slightly lumpy. 

Divide the batter evenly among the prepared muffin tin. Add a few chocolate chips to the top of each muffin for a prettier chocolate chip appearance (totally optional). If making the batter without chocolate chips, sprinkle a bit of raw or coarse sugar over the top of the muffins (again, optional, but super delicious). 

Bake for 17-22 minutes until the tops spring back lightly to the touch. Let cool for a few minutes in the muffin tin before removing to a wire rack to cool completely. These taste best once cooled, in my opinion (and are delicious the next day, as well). 

*NOTES  Zucchini: you don't need to go crazy wringing the water out of the zucchini here. I simply shred the zucchini finely and then take handfuls and give the zucchini a good squeeze over the kitchen sink (with no extra tools like a kitchen towel, etc). A good, healthy squeeze will do just fine. No need to squeeze the guts out of the zucchini for this recipe. I've given a weight and general cup measure for the zucchini once it is lightly squeezed.   Variation: want another delicious variation? Sub in 1 cup finely shredded apple (Granny Smith or Honeycrisp are tasty here) for 1 cup of the zucchini (no need to squeeze water out of the apple). So yummy!  

Original recipe: HTTPS://WWW.MELSKITCHENCAFE.COM/WHOLE-GRAIN-ZUCCHINI-MUFFINS/

Monster Muffins

Ingredients

• 18 standard cupcake liners
• 2 cup flour, whole wheat
• 1 1/2 teaspoon cinnamon
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt*
• 1/2 cup butter, unsalted*
• 3/4 cup milk
• 1/2 cup honey
• 1 large banana
• 6 ounce raw baby spinach (by weight)
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
• Combine all dry ingredients in a large mixing bowl.
• Heat the butter until just melted. Using a blender or food processor, blend the raw spinach, banana, honey, milk, egg, vanilla, and melted butter until completely pureed.
• Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
• Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
• Cool most or all of the way before serving. Freeze any remaining or store in refrigerator.
  
  
  
  

Black Beans and Rice

Black Beans and Rice

Main Dish,Beans,Dairy Free,Untested

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice  
1 1/2 cups low sodium, low fat vegetable broth
2 teaspoons turmeric
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained

Optional suggestions:
1 can corn
1 can tomatoes with green chiles
1 splash of lime

In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.

Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

One other review
I made the following changes: 1 tsp granulated garlic instead of 2 cloves (non in the house), chicken broth instead of veggie, 2 tsp cumin, only 1 can of black beans, plus added 1 can of corn (drained) and 1 can of Rotel tomatoes (undrained). My husband loved it and has asked that it be added to our menu on a regular basis. We used it as a burrito filling, a quesadilla filling, and a stand-alone dish. I also added extra chicken broth to some of the leftovers and made it into soup. The mixture would also be good on top of nachos or combined with chicken and cheese to make a casserole. Cheese and/or sour cream are good compliments. Next time, I will lower the cayenne to 1/8 tsp (the Rotel adds enough heat for my taste) and use 2 cans of beans (black, pinto, and kidney would all work well in this dish).

Blender Tomato Cream Soup

2 cups milk
2 cans (14-1/2 ounces) diced tomatoes, undrained
1 package (8 ounces) cream cheese
1 Tbsp. dried basil (or 1/2 c. fresh)
1/2 teaspoon salt
1/8 teaspoon pepper

DIRECTIONS

Place all ingredients in a blender; cover and process until smooth and warm (if using a Vitamin or Blendtec. If not, transfer to a large saucepan; heat through).

Yield: 4 servings. 

*It fed 5 kids and 1 adult for a meal, with a side of saltine crackers.

Pizza Rolls

Simple Instructions

Preheat oven to 350. Roll out pizza dough (your preferred recipe) in a large rectangle. Cover with cheese, Italian seasoning, and your toppings of choice. Roll it up (like you would roll up cinnamon rolls before cutting). Do not cut yet.  Bake 15-20 min. Now slice into 1-inch pieces and serve with pizza sauce for dipping.

Pizza Dough

1 tbsp yeast
1 cup warm water
1 tbsp sugar
1 tsp salt
2 tbsp vegetable oil
2 1/2 to 3 cups flour

Dissolve yeast into water.  Stir in remaining ingredients.  Let rest 5 minutes.  Knead a few times only. For pizza crust, pat dough into pan and bake at 400 for only 12-15 minutes. For pizza rolls see above.

Italian Seasoning Ratios

At some point we will make this, but in the mean time we just reference this for ratios when sprinkling on the seasoning. We definitely do not use this munch for one "loaf."

1 1/2 teaspoons dried oregano
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
garlic, optional
red pepper flakes, optional (red pepper we omit from the kids pizza rolls)

Hawaiian haystacks chicken gravy from scratch

Hawaiian Haystacks: Chicken Sauce Reinvented

YIELD: MAKES ABOUT 4 CUPS CHICKEN SAUCE (ENOUGH TO SERVE 4-6 FOR HAWAIIAN HAYSTACKS)

INGREDIENTS

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)

3 tablespoons butter

½ onion (about ½ cup), finely chopped

3 cloves garlic; finely minced

1 teaspoon salt

½ teaspoon pepper

¼ cup flour

2 cups milk

1 cup chicken broth

Celery, diced (optional)

DIRECTIONS

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. 

Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

Required:

Rice

Chicken Gravy/Sauce (w/diced celery if available)

Cheddar cheese, shredded

Green onions, chopped

Green peppers, diced

Green peas, cold

Pinneapple tidbits

Tomatoes, diced

Chow mein noodles or some type of almonds

Other optional toppings:

Coconut, shredded

Olives, sliced

Carrots, shredded

Mushrooms, sliced

Mandarin oranges from can

Haven't tried:

black beans, pinto beans or lentils

boiled eggs, mashed

corn

cucumbers

Cheesy Bacon Mini Meatloaves

2

 eggs

3/4

cup  milk

1-1/2

lb.  lean ground beef

1

pkg.  (6 oz.) Herbed Stuffing Mix  

3/4

cup  Finely Shredded  Cheese

1/3

cup  Barbecue Sauce

3

 green onions, sliced

6

slices  Bacon

WHISK eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty.

WRAP individually in plastic wrap; place in freezer-weight resealable plastic bag. Seal bag. Freeze up to 3 months.

HEAT oven to 375ºF. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (160ºF).