Zucchini the size of my arm ... White Chocolate Chip Zucchini Cookies

We end with the 3rd recipe used from this HUGE zucchini! I was able to shred 7 cups from this one zucchini! Enough for all three recipes, today is our last recipe to be featured! 

So I wanted to do a cookie and I had a bag of white chocolate chips and thought I'd do a google search and bam ... I came across a recipe for White Chocolate Chip Zucchini Cookies on Serious Eats.

INGREDIENTS 

• 1 cup butter, softened and divided into 3/4 cup 
• 1/4 cup 2 tablespoons brown sugar 
• 1 cup diced zucchini 
• 3/4 cup granulated sugar 
• 1 egg 
• 1/2 teaspoon grated lemon peel 
• 2 cups all-purpose flour 
• 1 teaspoon baking powder 
• 1/2 teaspoon salt 
• 1 cup white chocolate chips 

DIRECTIONS 

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. 

2. In a medium saucepan, melt 1/4 cup butter and the brown sugar. Over medium heat, sauté the diced zucchini until it has lightly browned and absorbed the butter and sugar mixture. Set on paper towels to blot the excess moisture; leave to the side for the moment. 

3. In an electric mixer fitted with the paddle attachment, cream 3/4 cup butter and granulated sugar; beat in egg and lemon peel. Stir in sifted dry ingredients,then mix in the zucchini;once mixed, gently fold in the white chocolate chips. 

4. Drop by teaspoonfuls on the prepared baking sheets, leaving an inch and a half around each cookie to allow for spreading. 

5. Bake until golden around the edges, 15-20 minutes. Transfer to a wire rack to cool completely before serving.

Now I found these cookies to be a bit goopey so I added some quick cooking oats to make it easier to make cookies. 

What I made from the one zucchini!

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Zucchini the size of my arm ... We make Zucchini Dessert Squares

Since this zucchini gave me 7 CUPS of shredded zucchini I had to find a few recipes to make with this one zucchini!  I found a recipe for Zucchini Dessert Squares on Taste of Home. 

These looked so yummy! I was being good on my diet so I didn't even taste a little but I heard they were yummy! I will have to make when I hit my goal weight!

The Zucchini!!

Ingredients

• 4 cups all-purpose flour
• 2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1-1/2 cups cold butter
• FILLING:
• 8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds)
• 2/3 cup lemon juice
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions

• 1. In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes.
• 2. Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
• 3. Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° for 40-45 minutes or until golden. Yield: 16-20 servings.

One Zucchini - Three Recipes!

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Zucchini the size of my arm .. We Make Bread!

Cole's best friend's mom brought me over a zucchini the size of my arm to make treats with. It was so large I was able to make 3 different treats to share!

The first recipe I started with was a bread, I found a recipe on Sally's Baking Addiction for Award Winning Zucchini Bread. I stuck to my diet and didn't eat any but I heard it was tasty. I love it had a crumble topping, which is my favorite thing on bread!  Enjoy!!

The best that started it all!

Ingredients:

BROWN SUGAR OAT STREUSEL

• 2/3 cups old-fashioned or quick oats
• 1/2 cup packed light or dark brown sugar
• 2 Tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold
• optional: 1 Tablespoon semi-sweet chocolate chips

ZUCCHINI BREAD & MUFFINS

• 1 large egg, beaten
• 1/2 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup grated zucchini (about 1 large)
• 2 teaspoons vanilla extract
• 1 and 1/2 cups all-purpose flour (careful not to overmeasure)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• optional: 3/4 cup semi-sweet chocolate chips (or use pecans or walnuts)

Directions:

1. Preheat oven to 350F degrees. Spray a 9x5 (or 8x4) loaf pan with nonstick spray. If making muffins, preheat oven to 425F degrees and spray a 12-count pan with nonstick spray. Set aside.
2. Make the streusel first by combining the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with two knives or a pasty cutter (preferred) - or you may use your hands. Mix until the streusel resembles coarse crumbs. Stir in the chocolate chips with a spoon. Set aside.
3. In a medium bowl, whisk together the beaten egg, brown sugar, granulated sugar, oil, zucchini, and vanilla until evenly combined. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
4. Spread batter into the prepared loaf pan. Bake the bread for 20 minutes at 350F degrees. Remove from the oven and top with the streusel - press it down into the top. The reason you are adding it after 20 minutes is to prevent it from sinking to the bottom of the bread as it bakes. Return to the oven and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. I covered the bread loosely with aluminum foil after 35 total minutes to avoid the top from getting too brown. Allow bread to cool in the pan set on a wire rack for at least 1 hour before removing from the pan and serving.

What all was made from the ONE Zucchini!

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Chicken Enchilada Stuffed Zucchini Boats

Before I started this new diet I could eat protein and some veggies.  One of the veggies on the ok list was Zucchini.  (Now this new diet is no veggies - If it moves I can it eat ... lol.  It's by a doc so don't worry).  So back to this yummy dish, I found it on my favorite website Skinny Taste for Chicken Enchilada Stuffed Zucchini Boats.   Now I loved this one, the boys were on the fence post, they liked the insides but they couldn't get beyond the zucchini's ... lol.  And Rick well let's just say as soon as I said zucchini he decided he was not having dinner.  Hey I loved it which made for left overs for me!

Ingredients:

For the enchilada sauce:

• olive oil spray  (I used my Misto)
• 2 garlic cloves, minced
• 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 2/3 cup fat-free low-sodium chicken broth
• kosher salt and fresh pepper to taste

For the zucchini boats:

• 4 (about 32 oz total) medium zucchini
• 1 tsp oil
• 1/2 cup green onions, chopped
• 3 cloves garlic, crushed
• 1/2 cup diced green bell pepper
• 1/4 cup chopped cilantro
• 8 oz cooked shredded chicken breast
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp chipotle chili powder
• 3 tbsp water or fat free chicken broth
• 1 tbsp tomato paste
• salt and pepper to taste

For the Topping:

• 3/4 cup reduced fat shredded sharp cheddar
• chopped scallions and cilantro for garnish

Directions:

For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic. Addchipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the Zucchini Boats: Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, thenadd in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese. 

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. 

Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.

Now her's turned out so much more prettier then mine.  I put the cheese on half of it (since I couldn't have cheese on my diet) so it made it look not as pretty.

Hope you enjoy!  Have a wonderful day!

What is on your menu tonight?

Beef & Zucchini Taco's ($5 Meals)

On a quest to save money around here I tried the $5 meals for two weeks to see if I could bring our grocery bill down.  I still have to work on it but I did it close to the $5 a meal.  I did find some yummy recipes that the boys and I enjoyed.  This one I could actually eat just modified (most night I fix them a meal and then me what I can eat - which on this diet is so limited).

I found this recipe on the $5 Meal Website for Beef & Zucchini Taco's.  I've included her break down of prices (mine was a little more)

Ingredients
1.5 lb ground beef, browned and drained ($1.95/2=$.98!!!)
2 cups zucchini, diced ($.25) 
1/2 yellow onion, chopped ($.15)
1 tsp garlic powder ($.05)
1 tsp onion powder ($.05)
1 tsp chili powder ($.05)
1 tsp ground cumin ($.05)
Use her homemade taco seasoning mix or substitute a packet of taco seasoning
Salt/Pepper, to taste

Old El Paso – 6 hard shells, 6 soft shells pack ($1.49)

1 large tomato, diced 
About 1 cup chopped iceberg lettuce ($.20)
About 1 cup shredded cheddar cheese ($.30) 

Directions
1. Brown ground beef with diced zucchini and chopped onion. Drain and return to pan. Add spices and let saute for 3-4 minutes to let the flavors infuse.
2. Prepare taco fixins…chop lettuce, dice tomato and set out shredded cheese.
3. Cook corn cobs in boiling water for 4-5 minutes, or in a microwavable dish covered with plastic wrap for 2-2.5 minutes per ear.
4. Assemble tacos

(I used taco seasoning from the bulk isle at Winco.  I used coleslaw kit to add a little extra veggies - didn't use the sauce)

The boys had it in a shell

I had mine naked in a bowl :)

Have a wonderful day, give this one a try a great way to get some veggies in!

Homemade Spaghetti Meat Sauce (Ideal Protein Recipe Ph 1-4)

After being on this diet (Ideal Protein) it has been trying to find meals for dinner that I would love to eat let alone my family wants to eat too.  Most nights I make my meal and then make something for them that they would like.  I have been able to come across a few great recipes and the one I found that the whole family would eat is a Homemade Spaghetti Meat Sauce.  I had mine on some lean ground turkey, the boys had egg noddles (a no no for me but they can splurge).

Ingredients:

1 pound 90% lean ground beef or ground turkey (I used Turkey)
8 large tomatoes
1 medium onion, chopped
1 small green pepper, chopped (I used red)
2 Tablespoons minced garlic

2 Tablespoons Italian seasoning
¼ tsp Red pepper flakes
½ cup water (I skipped this)

(optional) chopped Mushrooms (I Skipped this)

1 zucchini (I added this in for a little extra green)

2 pkg of Truvia/Splenda (this is something I added)

Brown turkey or lean ground beef, add garlic powder while cooking meat for more flavorful sauce, drain off any fat, add all vegetables and water, except tomatoes. Cook on low with lid until vegetables are cooked through. ** Alexis Note:  I decided to add all the veggies to my ninja and whirl them around (the boys aren't big on chunky sauce). **

In a magic bullet or blender (I used my Ninja), puree 6 of the tomatoes, add the Italian seasoning, garlic, red pepper flakes, and give it another little whirl.  Add in a zucchini sliced up at this time and the Splenda if you want it to be a little sweet. You need to boil this for about 20 minutes and skim off the water and froth. Pour into cooked ground turkey or ground beef mixture, turn on low heat. Chop remaining 2 tomatoes however small or large you like your chunks in sauce, add to mixture and simmer on low for 20-30 minutes. Makes 4-6 cups of sauce. Can freeze leftovers for later use.  ** Alexis Note: I just puree'd all the tomatoes (again my boys aren't big on chunky sauce). **

Enjoy this is one of the best sauce's I have had in a long time, it's so nice knowing it is healthy.

Soup and a Side (not your normal side)

Some comfort foods to help keep us warm and full bellied here!  I’ve been waiting to try this soup and I finally did.  The boys kind of liked it (more the rice then anything).  I really enjoyed it but that is me … lol.  From my favorite site Skinnytaste.com comes this Stuffed Pepper Soup.

And a healthier side that was super easy and so yummy I could eat for dinner anytime!  Again from Skinnytaste.com comes this Turkey Stuffed Zucchini.

Enjoy these made for a nice dinner here!  It’s been a rough time with everything going on to make a good meal instead of take out.  I’m hoping to get us on the bandwagon today. Porcupine Meatballs in Tomato Sauce (2 Points) I believe is on my to do!

So what is on your menu for tonight?

Small little Portions …

I made the best little meatloaf cupcakes and zucchini bread cupcakes both were hits here and the cupcakes again got rave reviews at the women’s group with request for the recipe!  Got to love that!!

First off are the Mini Cheesy Meatloaves were so amazing with a little cheesy surprise!

And for the Amazing zucchini bread I made bread and cupcakes.  And does it EVER live up to it’s name!!!  It was packed with flavor, now the dough isn’t the prettiest but man I will be making this from now on.  It was a perfect balance of zucchini, pumpkin and craisins.

Happy Tuesday everyone!!!  I’m starting to feel a bit better but my tummy is still revolting against me … ugh.  Thank you for all your prayers the Monday regular babysitter was back.  The boys did so MUCH better not a bunch of noise, the teacher was up playing with them.  I’m so glad I don’t have to hid under a rock again … Tomorrow I’ll explain what happened again with a babysitter .. lol.

Tuesday Dinner w/ Friends Chicken & Mini Apple Pies

Last Tuesday I whipped up this meal that was a huge hit!  First off I made Chicken Rollatini Stuffed with Zucchini and Mozzarella, now mine wasn’t as pretty as here’s but mine was still very tasty!  PLUS it’s always a good way to get veggies into the kids.  Mine aren’t usually picky but our neighbor’s boy did come over and at first he was I don’t like veggies but we had him try a bite and he said wow this is good!

Next on this list was Easiest Pasta and Broccoli Recipe which was a hit with everyone but me … lol I know it was just ok but everyone else LOVED it!

Next on my list was some bite sized apple pies, it called for store bought pie crust so I made my own Baker’s Secret Pie Crust.  Sometimes I must say it may just be easier to buy it even though it is a heck of lot cheaper … lol.

Happy Monday everyone hope you had a wonderful weekend we had a busy one as usual and mom is still not feeling up to par (had a crud … ugh). 

So what is on your menu for tonight?

Meatballs Galore & What to do with Zucchini!

As you may have guessed by now meatballs are a favorite around here.  On my mission to eat healthy I’ve been looking for those great recipes with the flavors we love but not with all the calories.  I have found two great meatball recipes and then some yummy zucchini pancakes .

First off are a favorite that Rick (who we all know rather eat fast food then good food, went back and ate the ALL the left over meatballs).  Swedish Meatballs are a hit I must say!

New on the menu was a healthy spaghetti and meatballs.  The taste of these were great and what a great way to get broccoli in your meal also!

And what to do with Zucchini out of your garden well of course make some Zucchini Pancakes!

I'm linking up to: Tempt My Tummy Tuesdays, Tasty Tuesdays, Tasty Tuesday,Tuesday at the Table, Delectable Tuesday, Delicious Dishes, Totally Tasty Tuesday,Hearth and Soul and Thursday Recipe Swap Meet.