Possibly my most favorite zucchini main meal. A definite staple while we were growing up.
1 pkg Stove Top stuffing mix
3 cup zucchini, diced or grated
1/4 onion, diced or grated
1 c carrots, dicd or grated
2 Tbsp margarine or butter
1 tsp salt
Mix together:
1 can cream of chicken soup
1/2 c sour cream
1 cup chicken or turkey, cut up
1 cup grated cheese
Melt maragrine in bottom of pan and carefully cook veggies until tender. Add a little water if necessary. Add this to veggies and pour in casserole dish. Pour bread crumbs from stuffing mix on top. Bring to a boil 1 1/2 cups water with seasoning packet (if it has it) pour over bread crumbs, moistening each one. Bake at 300 for 30 minutes.
It's Been a long journey to get to where I am. Sometimes it feels like I start and stop and start again. Revisiting things I have done, said I would do, know and haven't done. So to get out of this rut of starting and stopping again, I am revitalizing this blog and creating a Knowledgebase. A place to learn from my life experiments and remember what I set out to do. Building upon the knowledge I had before. Always learning and always improving
Wednesday, July 28, 2010
Tamale Pie
Another great way to use zucchini. If you want the quick version of this you can just use premade chili...
1/2 lb browned ground beef
1/2 c onion
1/2 c chopped green peopper
2 cups shredded zucchini
1/4 c diced black olives (optional)
2 c cooked lentils
1 c corn (optional)
1 c tomato sauce
1/4 tsp garlic powder
1 tsp cumin
3 tsp chili powder
1/4 tsp oregano
1/2 tsp salt (optional)
2 c grated cheddar cheese
1 recipe for corn bread (for a 9x9 pan)
Brown ground beef. Add onion, green peopper, and zucchini; cook until onion is transparent. Add remaining ingredients except cheese and corn bread. Pour 1/2 corn bread batter into greased 9x13 pan/ Add the hot beef mixture and cheese, then top with remaining batter. Bake at 425 for 25 minutes.
1/2 lb browned ground beef
1/2 c onion
1/2 c chopped green peopper
2 cups shredded zucchini
1/4 c diced black olives (optional)
2 c cooked lentils
1 c corn (optional)
1 c tomato sauce
1/4 tsp garlic powder
1 tsp cumin
3 tsp chili powder
1/4 tsp oregano
1/2 tsp salt (optional)
2 c grated cheddar cheese
1 recipe for corn bread (for a 9x9 pan)
Brown ground beef. Add onion, green peopper, and zucchini; cook until onion is transparent. Add remaining ingredients except cheese and corn bread. Pour 1/2 corn bread batter into greased 9x13 pan/ Add the hot beef mixture and cheese, then top with remaining batter. Bake at 425 for 25 minutes.
Meat Pasties
These are a bit like hot pockets only homemade. I didn't care for them as a child but have grown fonder as I have gotten older. I would try mozzerella cheese if you aren't a swiss fan, it could change the whole experience.
1 lb ground beef
1 onion, chopped
2 c shredded cabbage
2 c shredded zucchini
1 tsp minced garlic
1 8 oz can tomato sauce
2 tsp basil
swiss cheese
frozen texas rolls, thawed or your favorite roll recipe
Brown ground beef; drain fat. Add onion, cabbage, and zucchini. Cook until vegetables are tender. Drain off any extra liquid. Add garlic, tomato sauce, and basil. Mix well. Roll out rolls in flattened circle 1/2 to 1/4 inch thick. Place 1 inch square slice swiss cheese on edge of roll. Place spoonful (3 Tablespoons) of beef mixture on top of cheese. Fold dough over the top and crimp edges to seal. Place on greased cookie sheet. Bake at 375 for 20 minutes or until bottom is browned. Serve warm or cold.
1 lb ground beef
1 onion, chopped
2 c shredded cabbage
2 c shredded zucchini
1 tsp minced garlic
1 8 oz can tomato sauce
2 tsp basil
swiss cheese
frozen texas rolls, thawed or your favorite roll recipe
Brown ground beef; drain fat. Add onion, cabbage, and zucchini. Cook until vegetables are tender. Drain off any extra liquid. Add garlic, tomato sauce, and basil. Mix well. Roll out rolls in flattened circle 1/2 to 1/4 inch thick. Place 1 inch square slice swiss cheese on edge of roll. Place spoonful (3 Tablespoons) of beef mixture on top of cheese. Fold dough over the top and crimp edges to seal. Place on greased cookie sheet. Bake at 375 for 20 minutes or until bottom is browned. Serve warm or cold.
Chocolate Zucchini Cake
This chocolate cake is a great way to eat zucchini! It is a very tasty cake. I tried it once with all whole wheat flour and agave nectar for the sugar--ummmm, don't waste your time. Hubby actually said it was worthless. I have to admit it was extremely heavy! I will work on substitutions and try again some other day! Enjoy this one!
1/2c butter
1 tsp vanilla
1 tsp soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 c sour milk or buttermilk (add a half teaspoon of lemon juice to your milk to sour it)
2 c zucchini, finely chopped or grated unpeeled
1 3/4 c sugar
2 eggs beaten
2 1/2 c flour
5 Tbsp cocoa
1 c chocolate chips
1 tsp salt
Preheat oven to 325, cream butter and sugar. Add vanilla and eggs; blend well. In a separate bowl, sift flour, baking powder, cinnamon, soda, and salt. combine flour mixture and creamed mixture; beat well. Fold mixture into greased and floured 9x13 baking dish. Sprinkle chocolate chips over top. Bake 45 minutes. Makes 1 cake.
1/2c butter
1 tsp vanilla
1 tsp soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 c sour milk or buttermilk (add a half teaspoon of lemon juice to your milk to sour it)
2 c zucchini, finely chopped or grated unpeeled
1 3/4 c sugar
2 eggs beaten
2 1/2 c flour
5 Tbsp cocoa
1 c chocolate chips
1 tsp salt
Preheat oven to 325, cream butter and sugar. Add vanilla and eggs; blend well. In a separate bowl, sift flour, baking powder, cinnamon, soda, and salt. combine flour mixture and creamed mixture; beat well. Fold mixture into greased and floured 9x13 baking dish. Sprinkle chocolate chips over top. Bake 45 minutes. Makes 1 cake.
Saturday, July 17, 2010
Creamy Chicken Soup
This recipe is a tasty creamy soup. If you leave out the cheese it saves you 200 calories a serving. But then this soup wouldn't be nearly as good! I am a cheese lover I guess. It sure warms the soul on a cold day, and is quite easy. I adapted it to use my powdered milk, but if you prefer regular milk just use 4 cups instead of the powdered and water. Let me know what you think!
2T butter
3 stalks celery
5 T cornstarch
4 cups water
12 T Powdered milk (wisk with water)
1 3/4 cup chicken broth
8 oz sharp cheddar shredded or cut in small chunks
1 12.5 oz can chicken breast
2 tsp worcesterchire sauce
2 tsp fresh black pepper
In a six quart dutch oven, saute vegies in butter until crisp tender. About 10 minutes. Stir in cornstarch. Slowly add milk (or reconstituted powdered milk), chicken broth, worcestershire sauce and black pepper. Cook and stir until thickened and bubbly. Stir in chicken and cheese. Allow cheese to melt, stirring frequently. Then Enjoy!
Serves 4
Cals 580
Fat 28.6
Carbs 26.1
Fiber 1.3
Protein 52.5
Creamy Chicken Soup
2T butter
3 stalks celery
5 T cornstarch
4 cups water
12 T Powdered milk (wisk with water)
1 3/4 cup chicken broth
8 oz sharp cheddar shredded or cut in small chunks
1 12.5 oz can chicken breast
2 tsp worcesterchire sauce
2 tsp fresh black pepper
In a six quart dutch oven, saute vegies in butter until crisp tender. About 10 minutes. Stir in cornstarch. Slowly add milk (or reconstituted powdered milk), chicken broth, worcestershire sauce and black pepper. Cook and stir until thickened and bubbly. Stir in chicken and cheese. Allow cheese to melt, stirring frequently. Then Enjoy!
Serves 4
Cals 580
Fat 28.6
Carbs 26.1
Fiber 1.3
Protein 52.5
Labels:
chicken,
gluten free,
main meal,
MFP database
Monday, July 12, 2010
Vanilla Cake
This recipe I found in the Penzey Spice catalog, and then I tweaked it a bit for healthy fair. It tastes fabulous with strawberries. The original recipe isn't online right now, but I am sure it will be there eventually. They have such good spices. Mmmmmm
Here is my version:
4 eggs
1 1/2 cups sugar
2 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 T Apple sauce, a little more could be used as it was a teensy bit dry...
1 Cup milk
2 T wheat germ
1 1/2 T butter melted to coat the cake pans
For the topping:
1 cup heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla extract
Preheat oven to 375. In a large bowl beat eggs and add sugar and vanilla. Mix in applesauce then milk into the eggs. Add flour, wheat germ, baking powder and salt slowly beating until smooth. Grease and flour two 9 inch layer pans. Bake until golden brown and springy about 22 minutes. The butter gives the edges a nice kripsy taste. Allow to cool on a cooling rack while preparing the cream topping.
29.9 sugar
5.2 protein
Here is my version:
4 eggs
1 1/2 cups sugar
2 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 T Apple sauce, a little more could be used as it was a teensy bit dry...
1 Cup milk
2 T wheat germ
1 1/2 T butter melted to coat the cake pans
For the topping:
1 cup heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla extract
Preheat oven to 375. In a large bowl beat eggs and add sugar and vanilla. Mix in applesauce then milk into the eggs. Add flour, wheat germ, baking powder and salt slowly beating until smooth. Grease and flour two 9 inch layer pans. Bake until golden brown and springy about 22 minutes. The butter gives the edges a nice kripsy taste. Allow to cool on a cooling rack while preparing the cream topping.
Whip the cream (with cold beaters and bowl for best results) sifting in powdered sugar and drizzling in the vanilla extract as you go. Stop when you draw out the beaters and the cream holds firm peaks. This can take up to 5 minutes. Frost cake with cream when layers are cool. Slice layers in half horizontally if you desire a 4 layer cake. Strawberries are a tasty addition. I would even add them in the layers...
Serving size 1/12 cake without strawberries
269 cals
47 carbs
6.8 grams fat
138 Sodium29.9 sugar
5.2 protein
Subscribe to:
Posts (Atom)