Blueberry Zucchini Bread

Ingredients:
1 c flour
1 c wheat pastry flour
1/4 c light brown sugar
1/4 c sugar
1 t baking soda
1 t cinnamon
1/2 t coarse sea salt
1/2 t baking powder
3 eggs
3/4 c canola oil
1 t vanilla
2 c shredded zucchini
1 c blueberries

Directions:
1. Preheat oven to 350F. Lightly coat bottom of 4 mini 5 inch loaf pans or 1 9 inch pan w/ cooking spray; set aside.
2. In large bowl combine flours, sugars, soda, cinnamon, salt, and powder; set aside. In another bowl mix eggs, oil, and vanilla. Add to flour mixture and stir til combined. Gently stir in zucchini and then blueberries.
3. Spoon batter into prepared pan(s). Bake abt 40 min for mini pans or 1 hr for 9 in pan or until golden brown and toothpick comes out cleanly. Allow to cool in pan 10 mins before removing. Serve warm or let cool completely before slicing. Each mini loaf makes pieces; large loaf as 12. Freeze extra mini loafs for up to 3 months.

Banana Coconut Pineapple Muffins

I know Sam won't want to eat these, but they sound heavenly to me

From For the love of Cooking

Ingredients:
1 1/2 c of flour
3/4 t baking soda
1/2 t salt
1 1/2 t cinnamon
3/4 stick of butter (6 T)
1 1/2 t vanilla extract
2/3 c of sugar
1 large egg
2 large very ripe bananas
1/2 c crushed pineapple
3/4 c shredded coconut plus more for sprinkling on top of each muffin

Directions:
Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

In a small bowl combine the flour, baking soda, salt, and cinnamon together until well mixed.

Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter, mix well. Smash the bananas then add to the batter, as well as the pineapple, and coconut until combined.

Add the dry mixture to the wet mixture. Stir until just the ingredients are just combined. Don't over mix the batter. Divide the batter evenly into the muffin tin then sprinkle each top with coconut.

Bake for 21-23 minutes or until a tester inserted in the center comes out clean. Remove from the oven.

Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy!

Banana Strawberry Orange Muffins

From For the Love of cooking

Ingredients:
2 1/4 c flour
2 t baking powder
1/2 t salt
2 large ripe bananas, mashed
2 eggs
2/3 c brown sugar
1/2 c butter, melted
1 T vanilla
1 1/2 T fresh orange juice (or juice from one orange)
1 1/2 c of strawberries, sliced (add a bit of sugar if they are tart)
1 T grated orange zest, divided
3 T sugar

Directions:

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour, baking powder, salt, and 1/2 tablespoon of orange zest together in a small bowl.

Using an electric mixer, beat together the bananas, eggs, brown sugar, melted butter, fresh orange juice, and vanilla until well blended. Stir in the dry ingredients until just combined then carefully add 1 cup of sliced strawberries and gently mix together. Scoop the batter evenly into the muffin tray. Sprinkle the remaining strawberries evenly over the tops of each muffin, making sure to push them down a bit.

Combine the sugar and remaining tablespoon of orange zest together and sprinkle evenly on top of each muffin.

Place into the oven and bake for 25-27 minutes or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack for a few minutes. Enjoy.

Slow Cooker Mac & Cheese

From $5 dinners

serves 4-6
Ingredients:

1/2 lb elbow macaroni, cooked
non-stick cooking spray
12 oz evaporated milk
1 1/2 c milk
2 eggs, beaten (can be left out if desired)
1 t salt
1/2 t black pepper
4 c shredded cheddar

Directions:

Coat the crock pot with non-stick spray. Add all ingredients, saving 1 cup of cheese. Cook on low 4-5 hours. Sprinkle remaining cup of cheese over top a few minutes before serving.

Paula Deen's Mint Iced Tea

makes 1 gallon

Ingredients:
1 quart water
4 family size tea bags (recommended: Luzzienne)
2 c sugar
1 bunch mint leaves
1 lemon, slices for garnish

Directions:
n a large pot bring the water to a boil. Remove pot from heat, add the tea bags, cover with a lid, and allow tea to steep in water for 20 minutes. Take a 1 gallon jug and pour the sugar into the jug and cover with some hot tap water. Stir the sugar around to dissolve while the tea is steeping. Once the tea has steeped, remove the lid and the tea bags. Pour the tea into the jug with the sugar, stir, and place the tea bags back into the jug. Stir the tea well, making sure the sugar dissolves. Fill the jug with cold water to yield 1 gallon.

To serve, pour each glass of tea and garnish with a slice of lemon and mint leaves.

Wild Rice Pilaf

From World's Healthiest Foods
serves 6

Ingredients:
1/2 c wild rice
1 c long grain brown rice
1 med onion, chopped
3/4 c diced celery, about ½-inch pieces
2 c sliced mushrooms
1 medium green apple, diced into ½ -inch pieces
4 cloves garlic, minced
1/2 c chopped walnuts
6 dried apricots, coarsely chopped
1/2 c raisins
1/2 c chopped fresh parsley
2 T chopped fresh sage (or 2 t dried sage)
3 T chopped fresh thyme (or 1 T dried thyme)
1/2 T fennel seeds
3/4 c + 1 TBS chicken broth
2 T extra virgin olive oil
salt and black pepper to taste

Directions:

1. Bring 3-1/2 c of lightly salted water to a boil. While water is coming to a boil rinse the wild rice under running water in a strainer. When water is boiling, add both wild and brown rice, cover, turn heat to low, and cook for about 45 minutes, until tender. Do not overcook. You will most likely have excess water when rice is cooked properly. Put cooked rice in a strainer and drain out excess water. Set aside in a bowl large enough to mix everything together.
2. Heat 1 T chicken broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes. Add mushrooms and celery and continue to sauté for another 2-3 minutes.
3. Mix all the ingredients except for onions, rice, and 1 T broth together in bowl and season with salt and pepper.
4. Preheat oven to 350°F/175°C. Place mixture in an 8-inch square baking dish and bake covered for about 1 hour. Drizzle with olive oil and mix with a fork to keep it fluffy.

Nutritional Jazz: 263 cal; 12 g fat; .6 cholesterol; 173 mg sodium; 639 mg potassium; 37.7 g carbs; 5.7 g fiber; 16.8 g sugar; 5.7 g protein; 16.6% vitamin A; 15% vitamin B-6; 22% vitamin C; 7% vitamin C; 7% calcium; 30% copper; 11% folate; 19.7% iron; 15% magnesium; 52% manganese; 22% niacin; 17.6% phosphorus; 14.6% riboflavin; 16.5% selenium; 11% thiamin; 10% zinc

Quinoa cereal with fruit

Anyone notice how much I LOVE quinoa? Seriously it's been my BEST discovery over the past year. I LOVE it and how many ways you an use it, and it's good for you. So here's my latest use of quinoa.

serves 2

Ingredients:
Quinoa:
1/2 c quinoa
1 c water
sea salt to taste

Topping:
1/2 c rolled oats
1/2 c blueberries
2 T pumpkin seeds
2 T sliced almonds
Top with 1/2 c almond milk (rice or soy would be fine too) and 1 t honey
(you can also use any of your favorite fruits in season)

Directions:
Quinoa
1. Placed well-rinsed quinoa with water and salt in a saucepan, cover and bring to a boil.
2. Turn the heat to low, keep covered, and simmer for 15 minutes. Serves 2

Topping

1. Divide quinoa between two bowls, adding one-half of the rolled oats on top.
2. Top each bowl with half of the blueberries, pumpkin seeds and almonds.
3. Serve with milk and honey.

Enjoy!