blog recipe #20 of 365

Good evening blog friends!! This afternoon, my daughter and I made Zucchini boats!  This recipe is fun but it does take a little bit to make.  It is totally worth it though! feel free to change up the veggies to what ever you prefer.  Have fun with it 8)

Zucchini Boats

Prep time: 10mins   Cook time: 40mins

2 large Zucchini

1 pound of ground meat of choice

¼ cup chopped pepper

¼ cup chopped onion

¼ cup corn

¼ cup cooked quinoa

2 clove garlic minced

½ cup partly skimmed mozza

1 tsp pepper

1 tsp basil

1 tsp marjoram

1 tsp chili powder

Pinch of sea salt

Preheat the oven to 350  ͦF.

In large pot, lightly steam zucchini.

Meanwhile in a medium pot sauté onion and garlic until fragrant.  Add the ground meat, basil and pepper.   Cook until meat is fully cooked.

When the zucchini is lightly steamed, cut in half lengthwise.  Scoop out the flesh and add the meat mixture, cooking for another 5 mins.

In a separate bowl, add quinoa, pepper, corn, half the cheese, left over spice and cooked meat mixture.  Mix well.

Set the zucchini halves on a parchment lined cookie sheet.  Scoop the meat/veggie mixture inside the zucchini.  Place in the oven and bake for 20 mins.

Pull the zucchini out of the oven, top with the remaining cheese and bake for an additional 10 mins.

This recipe is gluten free, and can be dairy free if you leave out the cheese!!
Enjoy

blog recipe #19 or 365

Hello everyone!!! I am so sorry for the week delay! we had an unfortunate family mishap but I am finally back and ready to cook!! and blog about cooking!!! Hope your hungry, tonight I made lasagna rolls!! This one is a family favorite! This recipe is quick and easy to make, the kids love helping with this one.  And I promise, your husbands will eat it ;)

Lasagna Rolls

Prep time: 10 mins  Cook time: 45 mins

6 whole wheat or brown rice Lasagna noodle

1 package of Ground Chicken

1 cup partly skimmed mozza

1 cup organic Tomato Basil spaghetti sauce

¼ cup chopped Red Onion

¼ cup chopped Yellow pepper

½ cup finely chopped spinach

½ cup grated carrot

1 Tbsp olive oil

1 Tbsp basil

Pre heat the oven to 350  ͦF.  Meanwhile bring a large pot of water to a boil.  Add the lasagna noodles.  Cook them so there Al dente (in between soft and hard).  Turn off heat, and strain out the water.

Meanwhile in an medium pan, add ground chicken and basil.  Cook until cooked through.  Set aside

Lay out the noodles on a cutting board,  add a little bit of sauce and cheese.  Then add chicken and veggies, be careful not to add too much to each.

Roll the noodles with the meat and veggies inside.  Using olive oil, lightly oil a baking sheet.  Add the lasagna rolls to the dish.  Pour remaining sauce over the rolls and place in the oven.

Bake for 20 mins, add remaining cheese on top and bake for another 5 mins.

To make this recipe gluten free, use brown rice pasta
To make this recipe dairy free, rice cheese, or use toffuti cream cheese

blog recipe #18 of 365

Hello everyone 8) tonight's recipe is an interesting one.  I created it on a whim, trying to clean up the last of my groceries before grocery shopping day 8) It turned out surprisingly well!! I had no idea what it would taste like, and I got lucky!! My kids both gobbled it up and asked for seconds.....which NEVER happens lol.

Beer soaked beans

Prep time: 10 mins  Cook time: 40 mins

2 cans of your favorite organic Beans (I used black and kidney)

1 can of Amy’s organic Tomato soup

1 can of O’Doul’s (or your favorite beer)

½ a Red Onion (chopped)

¼ cup Broccoli (chopped)

¼ cup Zucchini (chopped)

2 cloves Garlic (chopped)

4 Tbsp Honey

In a large pot, heat the beans, soup, honey and beer on medium.  Let simmer for about 15 mins.

Add the veggies, and cook for another 15-20 mins, stirring occasionally.

Serve on whole grain garlic toast, or brown rice.

This recipe can be gluten free if use rice or rice pasta, and it is dairy free!!!

enjoy!

blog recipe #17 of 365

Tonight is desert night!! I made my chocolate chip almond butter cookies!  I am still trying to perfect them, so if you try this recipe and have any suggestions I am all ears!!! 

ALMOND BUTTER CHOCOLATE CHIP COOKIES

1 cup natural almond butter

3 Tbsp of honey or agave nectar

1 egg

½ tsp baking powder

1 tsp vanilla

1 Tbsp soft butter

3 oz dark chocolate (70% or more) broken into pieces

9 pieces of dark chocolate (70% or more) about the size of a nickle

Heat oven to 350 ͦ F, in a medium bowl mix together the first six ingredients until blended.  Stir in chocolate chips. 

Spoon out cookie dough onto baking sheet lined with parchment paper.  Press chocolate chunks on to the top lightly, being careful not to sink them into the batter.

Bake for 10-12 mins or until lightly browned.  Let cool before eating.

This recipe is gluten free and dairy free!!

blog recipe #16 of 365

Good evening everyone!!
Tonight I chose to do a side dish!  Its a great compliment to any dish, I learned to cook zucchini like this from my mother in law! and I just loved it!! So here is my version that I came up with after playing around with spices 8)

Crisp Ginger Zucchini

Prep time: 8mins  Cook time: 14mins

4 Medium Zucchini

2 Tbsp Amaranth or Quinoa flour

2 Tbsp ground Ginger

1 Tbsp Garlic powder

2 tsp pepper

1-2 Tbsp Coconut oil

In a large pan, heat oil on medium heat.

Meanwhile put flour, and spices into a large Ziploc.

Cut zucchini 1’’ thick, place in the Ziploc with the flour mixture and shake until coated.

Add zucchini to the warmed pan, lightly sauté for 5-7 mins.   Flip zucchini and lightly sauté on the other side for 5-7 mins.

Serve immediately!  Tastes great with greek yogurt or hummus.

This recipe is gluten free, and dairy free (if served without greek yogurt)