Today was a happy day at dinner time! A new recipe that was renovated from an old midwestern recipe. Twice Baked Potatoes has a new look. (more…)
Some of you may know, I had to have back surgery this summer, when a disc fragment broke off and decided to do a full crunch around my L3 & L4 nerves. I am told it happens commonly, except when mine was so big the only way for relief and living again was surgery. The disc fragment happened in late March and after months of PT, shots, rest and terrible (more…)
Pumpkin Zucchini Bread ~Bring on fall!!
This bread tastes amazing- it’s super moist and has the perfect amount of pumpkin in it.
3 eggs, lightly beaten (2 egg whites & 1 egg)
1 cup sugar (1/2 cup of sugar & 1/2 cup of truvia)
1 cup brown sugar
1 cup canned pumpkin
1 cup butter, melted (or 1 cup oil or 1/2 cup oil and 1/2 cup applesauce)
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1-2 cups shredded zucchini
1 cup chopped walnuts (optional)
In a bowl, combine eggs and sugar. Add pumpkin, butter (or oil/applesauce) and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-55 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield: 2 loaves.
Thanks to Six Sisters Stuff, they keep providing yummy recipes and I just keep tweaking them for my preferences.
Recipe courtesy Giada De Laurentiis (more…)
This is more of a slam bam recipe than accuracy. Just kind go with it.
3 skinless boneless chicken thighs or breasts (fresh, not frozen or cooked)
2 cups of frozen broccoli (Next time I would up this to 3 cups for more broccoli taste)
4 cups of low sodium chicken broth
2 cups of partially cooked butternut squash cubes
4-6 oz of cheese curds
2 cups of grated low fat Mexican cheese
2 tablespoons of crushed garlic
2 teaspoons of corn starch
Here is how I threw it together/Directions:
Spray bottom of crock pot with nonfat cooking spray.
Place chicken in bottom of crock pot.
Pour in broccoli.
Cover with chicken broth.
Stir in 1/2 of cheese curds, garlic and salt and pepper for taste.
Place crock pot on HIGH for 2 hours.
Keep stirring about every hour.
After 1 hour add cup of grated cheese and rest of curds.
At 4 hour mark, take out chicken and shred with fork.
Reduce heat on crock pot to LOW.
While chicken is out, mix 1/2 cup of water with 1-2 teaspoons of corn starch. Once mixed with no lumps, slowly pour into soup while mixing with beaters on low. This will cause soup to thicken.
Add chicken back to soup and add one more cup of cheese.
Mix all together and let sit on for 1 more hour on LOW.
The consistency reminds of me chicken verde but more orange than green.
After total of approximately 4.5 hours, serve and enjoy.
Nothing tastes better than freshly baked lasagna on a chilly fall day! (Southern California RockIt Moms ignore that statement!) Made with lean turkey and whole-wheat noodles, this dish is as satisfying as it is healthy. Vegetarians can opt to leave out the turkey. Although my homemade vegetable lasagna is epic, this one is great too!
2 c. pumpkin, pureed
2 c. lean ground turkey
1 c. low fat ricotta
1 onion, chopped
1 zucchini, cubed
1 c. mushrooms, chopped
2 garlic cloves, minced
1 tbsp. olive oil
1 lb. whole-wheat lasagna noodles, cooked
1/2 c. low-fat mozzarella cheese, shredded
Salt and pepper to taste
Preheat oven to 350 degrees. Saute onion and mushrooms with olive oil and minced garlic, then add ground turkey. Set aside after cooked all the way through. Mix ricotta cheese with pumpkin puree. Place a layer of noodles in an 8×8 pan, then a layer of the pumpkin mixture. Top with turkey mixture, and repeat. Sprinkle with mozzarella cheese, then bake for 20 minutes.