Zucchini Pancakes

Zucchini Pancakes
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Wheat Montana Pancake Mix (or other favorite pancake mix)
1 1/2 cup zucchini shreded

Follow recipe for the pancake mix to make about 10 pancakes, then stir in the zucchini. You may need to add a bit of the powdered mix to make the batter a desired consitancy.

Heat a pan or griddle and make the cakes, Yum!

Zucchini Pizza Crust

My friend Mere makes something similar but I did not have all the cheese her recipe called for.  So I altered this one from the Gluten Free Homemaker.com.  Its a bit of work but actually really good, especially if you have a lot of zucchini from the garden.

Zucchini Pizza Crust

• 2 cups zucchini, finely grated, lightly packed
• 3/4 cup flour
• 1 egg, lightly beaten
• 1 Tablespoon coconut oil
• 1 teaspoon garlic powder
• salt and pepper

1. Preheat the oven to 400 degrees.
2. Place the grated zucchini into a dry dish towel or paper towel, and wring the towel over the sink until the water from the zucchini is squeezed out.
3. Mix all of the ingredients together in a bowl.
4. On a parchment-lined baking sheet, spread the zucchini mix out into an oval shape. I used my hands to do this, and I press it down to compact it as well.
5. Place the pan on the bottom rack of the oven and bake for 20 minutes.
6. Then place the pan on the top rack of the oven for about 8 minutes, until browned.
7. Remove the pan and flip the crust.
8. Bake for another 5 minutes.
9. Remove the crust.
10. Turn the oven up to 500 degrees.
11. Top the pizza
12. Place the pan back into the oven on the bottom rack and bake for 3-4 minutes. Again, place the pan on the top rack for about 2 minutes.
13. Remove and let cool for 5-10 minutes to let everything set.

Kelsey's Kale Recipe

I have watched my friend Kelsey make something similar to this with Kale a lot.  She makes it with just a little salt and pepper and adds cheddar cheese.  I used her idea and altered it to use Kale from our garden.

Kelsey's Kale Recipe

4 large handfuls of Kale broken into bit size pieces
1 large tomato chopped
1/4 large onion chopped
1/2 cup motz or parm cheese
olive oil
1 tbs fresh garlic
salt and pepper

Saute up the tomato, garlic, onion in the olive oil. Add the Kale and saute for 3-4 minutes until slightly wilted.  Turn off the burner and add the cheese so it become slightly melted.  Salt and pepper to taste. 

Yummy Mashed Sweet Potatoes

Yummy Mashed Sweet Potatoes

I made these for the first time this summer and we have fallen in love with these yummy healthy sweet potatoes. 

2 large sweet potatoes peeled and cubed
1/2 cup non fat plain greek yogurt
2 tbs butter, margarine, whatever you prefer
4 tbs brown sugar
salt and pepper

Boil the potatoes until soft.  Meanwhile, combine the other ingredients in a bowl.  Drain the potatoes and add them to the bowl.  use a manual potato masher or a mixer to mash the potatoes.

*Add enough salt to make them taste sweet and salty*

Thai Peanut Sauce

Thai Peanut Sauce

Use it on a pizza or a noodle dish or even a stir fry, yum! It makes a lot so freeze half and use it later.

1 can coconut milk (I use light)
3/4 cup peanut butter
1/3 cup sugar
1 tbs ground chili paste
2 tbs yellow curry paste (or power if you don't have paste)
1 tbs lime juice
1/3 cup Oyster Sauce (I use the made in Thailand stuff)

In the food processor, combine all of the above ingredients and mix.  Pour into a sauce pan, bring to a boil. Reduce to a simmer, simmer while stirring for 5 minutes.

Crumble Apple Pie

Another recipe that came from all the apple pickin'. I have a few tricks that make the pie quick and easy to make.

CRUMBLE APPLE PIE

Crust:

Ingredients

• 1  cups all-purpose flour
• 1/4 cup whole wheat flour 
• 1/4 teaspoon salt
• 1/3 cup shortening
• 4 - 5 tablespoons ice cold water
• Directions

  1. Stir together flour and salt. Using a pastry cutter, cut in shortening until pieces are pea-size.

  2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.

  3. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle, transfer the dough to the pie pan and press it with your fingers to the lip of the pan.

  
  

  Apples:

  1 1/2 tsp cinnamon

  2 TBS flour

  1/2 cup sugar

  2 TBS vanilla

  
  

  I always skip peeling the apples, it takes forever and I think it tastes just as good with the peel on.

  So thinly slice enough apples to fill the pie pan. Add the other ingredients, stir until apples are coated and put into the crust.

  
  

  Crumb:

  3/4 cup Oats (I use the Wheat MT ones)

  1/4 cup flour

  1/2 cup brown sugar

  2 TBS butter, cut into small pieces

  
  

  Mix this all together and top the the apples.  Bake for about 45 minutes until brown and bubbly.

  
  
   

Apple Bread

I picked a ton of apples last week near our cabin at the lake.  I needed some way to use them.

APPLE BREAD
(altered from Two Peas and Their Pod)

1 1/2 cups wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
2 large eggs
1/4 cup coconut oil
1/4 cup greek yogurt (any flavor)
1 teaspoon vanilla
 3/4 cup granulated sugar
2 cups shredded apples
1 cup cinnamon chips
Topping:
2 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon cinnamon

1. Mix all the wet ingredients together then add the dry.  Add the Apples and cinnamon chips at the end.

2. In a small bowl, mix together brown sugar, sugar, and cinnamon. Sprinkle over the batter in the loaf pan. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.

3
. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.

Beet Beet Salad

I always threw my beet greens away even though they looked so healthy.  So I asked my co-worker Kim who know everything about healthy food, gardening and cooking and she told me NEVER throw them away, cook 'em up.  So here it is....

Beet Beet Salad
Beets washed and peeled (if you want, I just scrub them well with a veggie scrubber)
Beet greens
garlic
chopped onion
1/2 a lemon
olive oil
SP
Cheese if you want (bre, parm, feta ect)

Cut up the beets into bite size pieces.  Sprinkle them with olive oil and SP and put in a foil packet.  Bake at 350 for about an hour until tender and roasted.  In a skillet, put the onion and garlic in with some onion and garlic.  Cook on high heat for a minute or two.  Add the beet greens, squeeze the lemon juice over the top and cook until just wilted.  Add SP for taste. Add cheese if you want.

Sweet Mustard Chicken with Pesto Veggies

I made this tonight for dinner and it is so yummy, Jake said if he ordered this at a restaurant he would not be disappointed.

Sweet Mustard Chicken with Pesto Veggies

2 chicken breasts
1/2 cup grey poupon mustard
1/3 cup red wine vinegar
3 Tbs brown sugar
1/3 cup good maple syrup
pepper and salt
fresh rosemary or sage

Salt and pepper the chicken breasts. Grill or bake until done.  In the meantime, mix the other ingredients together in a skillet.  Bring to a boil and then reduce to low.  Reduce until chicken is done.  When chicken is done, put it in the skillet, mix and its done! Can garnish with fresh rosemary or sage.

*Can serve with a baked red potato to soak up extra sauce

Veggies

Mushrooms
red pepper
yellow squash
zucchini
pesto
pepper

Chop veggies as desired until you have about 3 cups.  Mix 3 Tbs pesto and some pepper.  Cook either in a hot grill saute pan on the grill (if you have one) or skillet on the stove.

Healthy Zucchini Cookies

Healthy Zucchini Cookies
(altered from Two Peas and Their Pod)

1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
4 Tbs coconut oil
1/4 cup sugar
1 egg
4 Tbs plain greek yogurt
1 tsp vanilla
1 cup shredded zucchini
 2 cups oats (I use Wheat MT 7 cereal mix)
1/2 cup coconut flakes
1/4 cup carob chips
1/4 cup choc chips

Mix it all together with a mixer, add the chips at the end.  (you can use all chocolate or all carob if you want). Make spoon fulls on the cookie pan and bake at 350 about 10 minutes. Let cool and eat.  Yum.

Chicken Tortilla Soup

Well thank goodness, I finally made something in the crock pot that I thought was yummy!

Chicken Tortilla Soup
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Crock Pot stuff:
1 chicken breast
1 can corn
1 can red enchilada sauce
2 cups chicken broth
1 onion, diced
1 can diced tomatos
1 clove garlic

green onions
lime
sour cream
avocado
tortilla chips

Put the crock pot ingredients in and cook for 6ish hours.  Serve with toppings! Yum!

Shrimp Quinoa

This is a yummy, low cal dinner that is also very unique.

2 cups prepared quinoa (I make it in the rice maker.....love that thing! Make with either water or broth)
Shrimp
onion
green onion
red pepper
spinach
lime juice
honey
fresh terragon

While quinoa is cooking prepare the rest of the dish.  Simmer onion for a couple minutes in a frying pan with a little oil.  Then add the pepper and green onion, simmer another minute.  Add the shrimp and cook just until pink.  Remove from heat and stir in spinach.  To make the dressing add lime juice, honey and tarragon together in a mini food processor or blender.  Process until smooth.  You will have to decide how much of each depending on the taste you want.  Stir quinoa into pan and add dressing.  Eat!!

Spinach Garlic Parm Biscuits

I made these biscuits the other night to go along with some hot chicken noodle soup.  They are pretty good for you and taste yummy!!  You can really make any kind of biscuits/scones with this mix.  I have made both sweet and savory.  In the summer add some berries and orange zest for a good breakfast scone!
 
 2 tbsp margarine, melted
2 cloves garlic, minced
2 tbsp fresh chopped rosemary
2 cups Heart Smart Bisquick
1 shallot chopped small
a few table spoons Parm Cheese
3 big handfuls fresh spinach (roughly chopped)
2/3 cup fat free milk

  Preheat oven to 400°. Spray cookie sheet with cooking spray.

Melt butter in a small frying pan, add the garlic and shallot and saute on low heat about 1 minute. Remove from heat and add rosemary and spinach.

In a large bowl, combine biscuit mix, parm cheese, and mixture from the frying pan. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom

Wild Rice Kale Soup

This soup is quick, healthy and yummy! I mad it the other night and then we sat by the fire outside to eat it.

1 chicken breast cut in small pieces
1  box chicken stock
2 carrots
2 celery stocks
1 hot pepper
1 small onion
1 clove garlic
2 cups cooked wild rice (I make it in the rice maker while making the rest of the soup)
1 bunch kale large chopped
S/P

Chop the veggies. In a large sauce pan use a bit of oil or butter in the bottom of the pan.  Add garlic and veggies, not the kale. Cook over med-high heat for 5-7 minutes until semi soft.  Add the carton do stock and bring to a boil.  Add the chicken boil until chicken is cooked.  Turn the heat to low and add the rice, when thE rice is warm add the kale and pull off the heat. Use salt and pepper to taste.