Zucchini Muffins

• 3 c. fresh grated Zucchini
• 2/3 c. melted, unsalted Butter
• 1 1/3 c. Sugar
• 2 eggs, beaten
• 2 tsp. Vanilla
• 2 tsp. Baking Soda
• pinch of salt
• 3 c. Flour
• 2 tsp. Cinnamon
• 1/2 tsp. Nutmeg

Preheat the oven to 350 degrees. In a large bowl, combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture.

Coat each muffin cup in your muffin pan with cooking spray and fill them to the top with muffin batter. Bake on the middle baking rack until muffins are brown, about 25-30 minutes. Test the middle with a toothpick. Set on a wire rack to cool for 5 minutes. Remove muffins from baking tin and let them cool for another 20 minutes.

*My kids loved these! They didn't know they were eating zucchini!

Zucchini Brownies

• 1/2 c. Butter, softened
• 1/2 c. to 3/4 c. Sugar
• 1 tsp. Vanilla
• 2 1/2 c. Flour
• 1 1/2 tsp. Baking Soda
• 6 oz. Semi-Sweet Chocolate Chips
• 1/2 c. Corn Oil
• 2 XL Eggs
• 1/2 tsp. Cinnamon
• 1/2 c. Sour Cream
• 4 Tbsp. Cocoa
• 2 c. grated Zucchini (DO NOT peel, wash clean)

Cream butter, oil, and sugar in a large mixing bowl. Add eggs, vanilla, and sour cream. Beat until smooth. Sift dry ingredients into mixture, add the 2 cups of zuchinni. Blend ingredients together with a mixing spoon. Pour into greased, 9 x 13 pan. Top with chocolate chips. Bake at 350 degrees for 40-45 minutes. Cool before cutting.

*These are so good! My kids didn't even know they were eating a vegetable!

Garlic Green Beans

• 1 IB Fresh Green Beans
• 2 c. water
• 3 cloves minced garlic
• 3 T butter
• 1/2 t. salt
• 1/8 t. pepper

Bring beans and water to a boil. Reduce heat and simmer for 10 minutes. Drain and set beans aside. In a large skillet saute butter and garlic until light brown. Add beans, salt, and pepper. Heat through.

*this makes a great side dish! It is awesome with garden green beans*

Low Fat Vegetable Lasagna

• 8 oz lasagna noodles
• 1 medium zuchinni, thinly sliced
• 1 1/2 t olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 10 oz. package frozen brocolli, chopped, thawed and well drained
• 3/4 cup low fat ricotta cheese
• 2 T parmesan cheese
• 1 T parsely flakes
• 1/2 t salt
• 1/4 t pepper
• 1 1/2 c tomato sauce
• 2 oz. lowfat mozzarella cheese, grated

This is a great way to use that zuchinni in your garden! Bring a large pot fulled with salted water to a boil. Add lasagna noodles and cook 7 to 10 minutes, drain and rinse. Place zuchinni in a microwave bowl with 3 T water. Cover with plastic wrap and cook on high for 1 minute. Drain and set aside. In a medium saucepan, heat olive oil, add onion and cook for 3 minutes. Add garlic and cook 1 minute longer. Remove from heat. Add chopped brocolli, ricotta, parmesan, parsley, salt and pepper, blend well. Fold in cooked zuchinni. Spread 2 T tomato sauce over bottom of a 9 x 9 x 2" baking dish. Arrange a single layer of noodles over sauce. Spread half of vegetable filling over noodles and spoon 1/3 of the remaining sauce over the filling. Make another layer with half the remaining noodles, all the remaining filling, and 1/3 of the sauce. Top with remaining noodles and sauce. Sprinkle mozzarella cheese evenly over top. Bake at 400 degrees for 30 minutes. Serves 6.

Sneak Veggies into Meals Without Extra Hassle

I know I should eat my veggies every day, but sometimes it is just one other thing I have to cook up when trying to make a quick and easy meal. It creates a lot of internal turmoil because I actually LOVE vegetables but I am just a lazy bum sometimes and just want to finish cooking so I can EAT! Luckily, I have a method to help with this issue. Below is my genius, life-altering trick:

1. At the beginning of the week, bake up a bunch of veggies (I will give you my easy recipe).
2. Store in fridge and use in meals through out the week.

Wow, I know. I bet no one has thought of that before. You skeptics might be thinking that eating the same veggies as a side dish every day could get boring, right? Well use the already prepared veggies you have and slip them into recipes! Below are some examples of how they could be used over 5 weekdays:

Day 1: Use as a side dish
Day 2: Cook up your favorite pasta, add you favorite sauce, and stir some veggies in! Even add some chicken!
Day 3: Serve cold on a salad with some yummy vinaigrette.
Day 4: Cook up some noodles, add your veggies, add a can of diced tomatoes WITH the juice, add a can of chicken broth, some garlic and onion salt, maybe some red pepper for a kick - and you have got yourself an amazing veggie-noodle soup!
Day 5: Use in a shepherd's pie! Seriously, any vegetable is fantastic with this!

Baked Vegetables:

1) Cut Vegetables in similar sized portions and put in mixing bowl
2) Add olive oil, lots of salt and pepper, and stir so all the vegetables are coated
3) Bake at 425 for 25-30 minutes or until veggies are tender


PS... I know it's a wretched photo... I did in on my cell phone as I was eating ok?!