Zucchini Mini Muffins

Adapted from this Cooking Light recipe... made them for the kids at Mommy Fit Camp last week and they were a big hit!

1 1/3 cups all-purpose

1/2 cup packed dark brown sugar

1 teaspoon baking powder

1 1/2 teaspoon ground cinnamon

1/2 teaspoon salt 

1/4 teaspoon ground allspice

heaping 1 cup shredded zucchini (about 1 medium-large zucchini) 

3 tablespoons canola oil

2 tablespoons butter, melted 

2 tablespoons milk 

1 1/4 teaspoon vanilla extract

1 large egg, lightly beaten 

Preheat oven to 400°.

Combine flour and next 5 ingredients (through allspice) in a large bowl. Combine zucchini and next 5 ingredients (through egg) in a small bowl; stir with a whisk. Add zucchini mixture to flour mixture, stirring batter just until combined. Divide batter evenly among 36 miniature muffin cups coated with cooking spray. Bake at 400° for 16 minutes or until a wooden pick inserted in center of muffins comes out clean.

Versatile Lasagna

I've been making variations of this recipe for a few years.  I like to add LOTS of veggies to it.

1 lb ground beef or turkey
1 onion, diced
4 cups pasta sauce (I sub part of this for shredded carrots, shredded zucchini, chopped spinach/kale, diced tomatoes, diced mushrooms, etc.)
16 oz ricotta cheese
1 egg
1/4 cup parmesan cheese
salt, pepper, onion powder, and garlic powder, to taste
2 cups mozzarella cheese- I usually get by with less than this
6 lasagna noodles

In a soup pot, brown meat, add diced onion.  Add sauce and veggies.
In a bowl, whisk ricotta, egg, and parmesan.  Season ricotta mixture with salt, pepper, onion powder, and garlic powder, as desired.

In a 9x13 dish, cover bottom with sauce.  Top with 3 noodles, ricotta mixture, and mozzarella.  Cover with sauce, noodles, ricotta mixture, and mozzarella.  Top with sauce.  Cover tightly with foil and refrigerate or freeze until ready to cook.

When ready to cook...
Bake at 375º for 45 minutes COVERED, then remove foil and bake an additional 10-15 minutes uncovered.  VERY IMPORTANT: let stand for at least 10 minutes before serving!

If you are baking the casserole frozen, add an additional 15 minutes to covered baking time and 10 minutes to uncovered baking time.

Hearty Waffles

Another good breakfast recipe from My Beef With Meat.

2 ½ C old-fashioned rolled oats

¾ finely chopped walnuts

¼ C flaxseed meal

Zest of ½ orange

½ - ¾ t cinnamon

1 medium banana, smashed

1 – 1 ½ C almond milk

Mix the oats, nuts, flaxseed, zest and cinnamon. Place two-thirds of this dry mixture in a high speed blender or food processor and process until a fine consistency. Return this to the remaining dry mixture. If you prefer a less-chunky waffle, process all of the dry ingredients.

Add the banana and milk and mix well. Add more milk if you want thinner waffles. Use the back of a spoon to spread the batter on the waffle iron

Sweet Oat Squares

These are a sweeter, crisper granola bar than my regular recipe.  I didn't cut them- we just broke off pieces.  From My Beef with Meat.

• 2/3 cup raw cashews or walnuts
• 2 tablespoons water
• 1/3 cup pure maple syrup
• 1 1/3 cups old fashioned rolled oats (not quick oats)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/3 cup mix-ins (cranberries, raisins, dried cherries,pistachios, almonds or pecans)

Preheat oven to 350 degrees. Line an 8 x 12 or 9 x 11 pan with parchment paper leaving the ends long enough to use to lift the bars out of the pan after they are baked.

Place nuts and water in food processor and process until it becomes a big lump. This will require shutting the machine off and scraping down the sides with a rubber spatula a couple times. 

Add maple syrup, vanilla and cinnamon, process until well combined. Add oats and gently pulse to mix.  Add mix-ins and pulse until combined.

Press the mixture into the prepared pan spreading it out evenly. It will be a thin layer and it will take a little work to spread as the batter is stiff. A wide rubber spatula works well to smooth out and spread the batter.

Bake for 20-25 minutes or until golden around the edges.

Remove from oven and while still warm, using a sharp knife, score into 12 bars. Set aside to cool. When cooled completely use the long parchment ends to lift the bars out of the pan to a cutting surface. With a sharp knife cut bars apart. Store in a covered container in the refrigerator as they don’t contain any preservatives.

Hot Cocoa Mix

This is a must-have in our pantry during the weather.  Thanks to Martha Stewart's recipe, hot cocoa is always ready in a flash.

In a large bowl, combine:

3 1/2 cups granulated sugar
2 1/4 cup cocoa
1 tablespoon salt

Put mixture in airtight container(s).  I use mason jars.

To serve, add 2 tablespoons of mix to a cup of hot milk.  Mix well.