Chocolate Chip Zucchini Bread Waffles/recipe share

 

 

Chocolate-Chip-Zucchini-Bread-Waffles-1

Chocolate Chip Zucchini Bread Waffles

Ingredients
• 3 large eggs
• 2 cups grated zucchini, unpeeled (about 2 small)
• 1.5 cups cassava flour
• 1/3 cup finely diced pitted dates
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• a pinch or two of nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 4 tablespoons softened butter or ghee
• 1/3 cup raw honey
• 1/2 cup chopped pecans
• 2 ounces chopped 72% dark chocolate

Directions
Preheat your waffle iron.
Whisk eggs until frothy. Add remaining ingredients except for the pecans and dark chocolate. Fold them into the already blended batter at the end. This “batter” is not runny like traditional waffle batters.
Scoop three ice cream scoops of batter per waffle. Let cook for 2-3 minutes depending on how hot your waffle iron gets and whether it is a shallow waffle or a Belgium waffle. The waffle should have a light-medium browning.
Serve with pure maple syrup and a refreshing SUNRISE SMOOTHIE!
Enjoy!

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Zucchini Pizza Casserole/Recipe Share

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Ingredients
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green or sweet red pepper, chopped
Directions
Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13×9-in. or 3-qt. baking dish. Bake 20 minutes.
Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer.
Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Test Kitchen Tips
Italian sausage or ground turkey sub well in this casserole.
Make it vegetarian by skipping the meat and increasing the veggies. Mushrooms or finely chopped cauliflower (or a combination of the two) taste great.
This packs up nicely for weekday lunches.
Nutrition Facts
1 cup: 315 calories, 20g fat (10g saturated fat), 119mg cholesterol, 855mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 25g protein.
Originally published as Zucchini Pizza Casserole in Country Woman March/April 1990

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Veggies that Make Fries/Recipe Share

5 Veggies That Make Awesome Fries

Recipe posted in: Healthy Sides & Snacks

veggie french fries

Losing weight doesn’t have to mean losing out! On Nutrisystem, you can enjoy all your favorite snack-time staples made healthier (and in portions that make sense!). Don’t believe us? Click here to check out the amazing options available to you in our round up of the Top 20 Snacks and Sweets from Nutrisystem >.

Plus, you can find healthier ways to prepare your favorite snack-time guilty pleasures. For example, if you’re a big chips buff, try your hand at making some crispy, crunchy veggie chips (Click here for 6 Veggies That Make Ridiculously Good Chips >). Or, if you’re more of a sweets-lover, find healthier spins on your favorite treats. Click here for 30 Favorite Healthy Dessert Recipes you can indulge in, guilt-free, while you’re on Nutrisystem.

And, for those of you who just need to satisfy your fry fix, try these tasty takes on a crunchy snack-time staple that goes light on fat and calories, but doesn’t spare the flavor:

1. Zucchini Fries
Ingredients:
4 small or 3 medium zucchini, sliced into fry-like strips
Zero-calorie cooking spray
1/2 cup grated Parmesan cheese
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and pepper, to taste

Directions:
1. Preheat oven to 350 degrees F.
2. Spray a cooling rack with cooking spray, place it on a baking sheet and set aside.
3. Combine cheese and spices in a medium bowl.
4. Spray each zucchini fry with cooking spray, then dip into cheese and seasoning mixture.
5. Spread zucchini fries across cooling rack on baking sheet and bake until tender (about 15-20 minutes).
6. If you prefer your fries crispier, broil for an additional two minutes.
7. Serve immediately.

Counts As:
1 cup of zucchini fries counts as 1 Vegetable and 2 Extras

2. Eggplant Fries
Delicious meets healthy with these eggplant fries that are as simple to make as they are tasty!

3. Carrot Fries
Ingredients:
1 1/2 lbs. peeled carrots, sliced into fry-like strips
Zero-calorie cooking spray
1 Tbsp. fresh rosemary, minced
Salt and pepper, to taste

Directions:
1. Preheat oven to 425°F.
2. Spray carrots with cooking spray then toss with rosemary, salt and pepper.
3. Spread carrots a sprayed baking sheet and bake for about 20 minutes or until crispy, flipping frequently.

Counts As:
1 cup of carrot fries counts as 1 Vegetable

It’s Simple: Eat These 5 Foods, Lose Weight

 

4. Sweet Potato Fries
Ingredients:
2 medium sized sweet potatoes
Zero-calorie cooking spray
Cinnamon

Directions:
1. Preheat oven to 450 degrees F.
2. Slice sweet potatoes into long, fry-like strips, spray with cooking spray then sprinkle with cinnamon or salt and pepper.
3. Bake until fries are tender (about 20 minutes). Turn fries occasionally.

 

#HealthyHowTo Video: Peel Ginger the Easy Way

 

5. String Bean Fries
Ingredients:
1 lb. fresh green beans, trimmed
Zero-calorie cooking spray
½ cup grated Parmesan cheese
½ tsp. garlic powder
Salt and pepper, to taste

Directions:
1. Preheat oven to 375° F. Line a baking sheet with foil and spray with cooking spray.
2. Mix together cheese, garlic powder, salt and pepper.
3. Spray green beans with cooking spray then dip them in cheese mixture or toss to coat.
4. Add green beans to baking sheet and bake until crisp (about 10 to 15 minutes).
5. Cool slightly before serving.

Counts As:
1 cup of string bean fries counts as 1 Vegetable and 2 Extras

Cheesy Scalloped Zucchini

link in picture that is posted!!!image

 

Cheesy Scalloped Zucchini

SERVINGS: 6

AUTHOR: MELANIE

Ingredients

1/2 sweet onion sliced

 

4 zucchini or summer squash

 

2 cloves garlic minced

 

3 tablespoons butter divided

 

1 tablespoon flour

 

1 cup half & half cream

 

1 cup monterey jack cheese shredded

 

1/2 cup Parmesan Cheese grated, divided

 

1/4 teaspoon salt

 

Fresh cracked pepper

Instructions

Preheat oven to 450 degrees F.

 

Melt 2 tablespoons butter in an oven proof skillet. Add onions and cook for 2 minutes until translucent. Add zucchini and garlic and cook for about 6 minutes, stirring occasionally, until almost tender. Season with salt and pepper and remove from pan onto a plate (or a 9×9 casserole dish if your pan isn’t oven safe).

 

Melt remaining 1 tablespoon butter in pan over medium heat and mix in the flour. Cook for 30 seconds and then add in the cream a little at a time while stirring. Bring to a boil, reduce heat and simmer for 2 minutes while stirring or until it begins to thicken. Add Monterey cheese and 1/4 cup Parmesan a little at a time, continually stirring until melted and smooth. Turn off heat and mix in salt.

 

Add the veggies back, mixing until evenly coated (or pour sauce over veggies in the 9×9 pan). Sprinkle top with remaining Parmesan cheese and sprinkle with black pepper. Bake for 15 minutes or until it starts to brown on top. Let cool 10 minutes and then serve.