Zucchini Recipies

Amazing Zucchini Crisp!

grocerybudget101.com/content.php/199-Amazing-Zucchini-Crisp

This is an absolutely amazing dish to mix up for dessert- a great way to get your kids to eat vegetables and the fun part is, they'll have NO idea they're eating them!

8-10 cups Zucchini -Peel, quarter length wise, remove seeds, slice it into small slices (like apples).
2/3 cups Lemon Juice
1 cup Sugar
½ tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Vanilla

Cook zucchini in lemon juice until tender. Add 1 cup sugar, nutmeg, cinnamon and vanilla. Simmer.

Meanwhile:

4 cups Flour
2 cups Brown Sugar
½ tsp. Salt
1 c Butter (2 Sticks!!!!)

Mix flour, sugar, salt, and cut in butter. Put ½ of crumb mix in bottom of greased 9x13 pan. Bake at 375 degrees for 10 minutes.

Meanwhile:

Add ½ cup of crumb mix to zucchini to thicken, and simmer while the crust cooks.

Pour zucchini mixture on top of cooked crust. Add 1 tsp. cinnamon to the rest of crumb mix and mix together and pour over zucchini. Bake at 375 degrees for 30-40 minutes until bubbly.

© Can Stock Photo Inc. / paulbinet

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Piña Colada Zucchini Bread:
4 cups flour
2cups sugar
2 tsp. baking powder
1 1/2 tsp salt
1 tsp baking soda
4 eggs
1 1/2 cups oil. (I used 1/2 cup applesauce replacing 1/2 cup oil)
1 1/2 tsp. each, vanilla, rum, coconut extract.
1cup drained crushed pineapple
3 cups shredded zucchini
1/2 cup chopped pecans

3 greased / floured loaf pans. 8 inch pans
Large bowl : combine first 5 ingredients
Make a well, whisk eggs, oil and extracts, mix dry ingredients until moistened, fold last 3 ingredients. I threw in a handful of coconut.
Pour in prepared pans....350 oven 45-55 minutes do toothpick check. The most moist flavorful z. Bread ever. Enjoy.


 Great Zuccini Recipies

 like this one:

Zucchini-Carrot Muffins

Ingredients:

• 1 1/2 cups of shredded zucchini

• 1/2 cup of shredded carrot
• 1/4 cup of milk
• 1 tbsp of white vinegar
• 1 1/2  cups of whole wheat flour
• 1/2 cup of white flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tsp cinnamon
• 1/2 tsp of nutmeg
• dash of powdered clove
• 2/3 cup melted coconut oil
• 1/2 cup muscovado sugar
• 1 tsp of vanilla extract
• turbinado sugar to taste

Directions:

1. Grease muffin tin with butter or additional coconut oil.
2. Preheat oven to 375*F.
3. In a small bowl, add the vinegar to the milk and allow it to sit for 5 minutes.
4. In a large bowl, mix together oil, sugar, and vanilla, then stir in the milk mixture, the carrots, and the zucchini.
5. In another bowl mix together flours, spices, salt, baking powder, and baking soda.
6. Stir the dry ingredients into the wet ingredients until just combined – you will have a lumpy batter.
7. Let the batter sit for 10 minutes to allow it to rise.
8. Spoon the batter into the prepared muffin tin, sprinkle lightly with turbinado sugar, and then bake for 20 minutes or until a knife inserted in the middle comes out clean.

Soups

Slow Cooker Stuffed Pepper Soup

Serves: 10

Ingredients

• 1 pound extra lean ground beef, browned and drained
• 2 cans (10-3/4 ounces) tomato soup
• 1 can (14 to 15 ounces) diced tomatoes, undrained
• 2 cups broth (chicken, beef or vegetable)
• 2 bell peppers chopped (I used one green and one red)
• 1 medium onion, chopped
• 1 tablespoon Italian Seasoning
• 1 package (5 to 6 ounces) Spanish rice mix, uncooked
• Grated Parmesan cheese for serving, if desired

Instructions

1. Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking. A 5 or 6-Quart cooker should work.)
2. Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft.
3. Prepare the rice mix as the package directs. (I needed water and a 14-1/2 ounce can of diced tomatoes for mine.)
4. Stir the cooked rice mix into the soup and cook on low for 30 minutes more to blend flavors.
5. Serve with Parmesan cheese sprinkled on top, if desired.

Cook’s Notes

Nutrition Estimates Per Serving (1 cup): 179 calories, 4 g fat, 25 g carbs, 2 g fiber, 12 g protein

Skinny Beef, Vegetable and Barley Soup (CrockPot or Stove Top)

Ingredients

1 pound package lean ground beef (96%), see shopping tips

2 (32-oz) containers Swanson’s reduced-sodium beef broth or your favorite broth

1 (14.5 oz) can Swanson’s reduced-sodium beef broth

1 (14.5 oz) can tomatoes, diced

¾ cup dried pearl barley, see shopping tips

1½ cups carrots, sliced

1½ cups celery, sliced

1½ cups onions, chopped

1½ cups zucchini, chopped

2 teaspoons fresh garlic, minced

2 tablespoons Worcestershire sauce

1 bay leaf

½ teaspoon dried thyme

½ teaspoon dried sage

Fresh ground pepper, to taste

3 cups fresh spinach leaves

Directions for Stove Top:

1. In a large nonstick pot or pan, brown ground beef. Pour into a colander in sink and drain fat. Add beef back to pot. Pour in all the beef broth, tomatoes and barley. Bring to a boil, turn down to simmer, cover pot and cook for 15 minutes.

2. Add the carrots, celery, onions, zucchini and garlic to the broth. Stir in Worcestershire sauce, bay leaf, thyme, sage and fresh ground pepper. Cook uncovered 50 minutes

3. Stir in spinach leaves and cook 2 minutes more. Remove the bay leaf.

4. This soup freezes great.

Makes 12 cups total: 8 main course servings (1½ cups each)

Directions for Crock Pot:

Note: You’ll need a large (6 quart) crock-pot. If you don’t have one this large, you can use a smaller crock=pot and cut the recipe in half.

1. In a large nonstick pot or pan, brown ground beef. Pour into a colander in sink and drain fat.

2. Place beef and all ingredients in the crock pot, except spinach. Mix together well.

3. Cover and cook on LOW for 7-8 hours or on HIGH heat for 3 1/2 hours until veggies and barley are soft. Stir in spinach, cover and cook on high for 15 minutes. Remove bay leaf.

Nutrition Facts

for 1½ cups serving
172 calories
2g fat
1g sat fat
25mg chol
17g protein
21g carbs
4g fiber
704mg sodium
4g sugar

SmartPoints value : 4

Vegetarian Minestrone [Slow Cooker]

Ingredients

• 6 cups vegetable broth
  
• 1 (28 ounce) can crushed tomatoes
  
• 1 (15 ounce) can kidney beans, drained
  
• 1 large onion, chopped
  
• 2 ribs celery, diced
  
• 2 large carrots, diced
  
• 1 cup green beans
  
• 1 small zucchini
  
• 3 cloves garlic, minced
  
• 1 tablespoon minced fresh parsley
  
• 1 1/2 teaspoons dried oregano
  
• 1 teaspoon salt
  
• 3/4 teaspoon dried thyme
  
• 1/4 teaspoon freshly ground black pepper
  
• 1/2 cup elbow macaroni
  
• 4 cups chopped fresh spinach
  
• 1/4 cup finely grated Parmesan cheese, or more to taste
  

Directions

1. Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
2. Cook on Low for 6 to 8 hours.
3. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
4. Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

Nutritional Facts

Servings 8, Calories - 138, Carbohydrates - 25.2g, Saturated Fat - 0.5g, Protein - 6.9g, Sodium - 941mg, Dietary Fiber - 6.5g

http://www.diabeticconnect.com/diabetic-recipes/general/6654-vegetarian-minestrone-slow-cooker

Chicken And Sausage Stew

Confections of a Foodie Bride

Get the Chicken And Sausage Stew recipe by Confections of a Foodie

Slow Cooker Chicken Parmesan Soup

Food52

Get the Slow Cooker Chicken Parmesan Soup recipe by Foxes Love Lemons from Food52

 Pasta Fagioli in the Crockpot~ just like Olive Garden
2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Directions:
Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes.

 

Crock-Pot Chicken Pot Pie Soup

Ingredients

1 to 1.5 lbs Cooked Chicken, chunked or shredded

2 Cups Chopped Carrots

1 Cup Frozen Peas

1 Small Onion , chopped

3 Tablespoons Stick Butter

1/8 Teaspoon Salt

1/8 Teaspoon Pepper

1/4 Teaspoon Garlic

Pinch of Thyme

2 Chicken Bouillon Cubes

4 Cups White Milk

1 Cup Chicken Broth

1/2-3/4 Cup Flour

Instructions

1. Add all ingredient but the flour to the crock-pot.
2. Cook on low for 5 hours.
3. Add in flour slowly whisking as you add.
4. Add in more or less depending on how thick you want it.
5. Cook on low for 1 additional hour.
6. Serve.

http://crockpotladies.com/crockpot-chicken-pot-pie-soup/

Lasagna

Three Cheese Zucchini Stuffed Lasagna Rolls

These EASY lasagna rolls are stuffed with zucchini, ricotta and Parmesan, then topped with marinara and mozzarella cheese – delicious, kid friendly and perfect if you want to feed a crowd. You can make them a day ahead and refrigerate, or if you like to cook for the month, these are also freezer-friendly. Double it up, or bring an extra to a friend in need, they'll thank you! (BTW, they're vegetarian also, perfect for Meatless Mondays!) By now I'm sure you figured out I LOVE zucchini! I've been craving lasagna rolls lately which I love making instead of traditional lasagna, they are so much easier to make and they're great for portion control. My girlfriend brought me zucchini from her garden so I thought I'd try out this zucchini version instead of my usual spinach filling. These turned out SO good, and now I have yet another way to eat zucchini. To freeze, you can choose to individually freeze them in ziplock bags or freeze them as a finished dish ready for the oven.  You can also freeze anything you've baked that you can't finish.
I served these with sauteed summer julienned vegetables on the side (I used my spiralizer) and it was the perfect meal! Three Cheese Zucchini Lasagna Rolls
Skinnytaste.com
Servings: 8 • Size: 1 roll • Old Points: 5 • WW Points+: 6 pt
Calories: 240 • Fat: 8 g • Carb: 27 g • Fiber: 2 g • Protein: 13 g • Sugar: 2 g
Sodium: 292 mg • Cholest: 38 mg
Ingredients:

• 8 lasagna noodles, cooked (use brown rice lasagna noodles for gluten free)
• 1 tsp olive oil
• 3 cloves garlic, crushed
• 2 medium zucchini (7 oz each), grated and squeezed dry
• 1 cup + 2 tbsp part skim ricotta cheese (Recommend: Polly-o)
• 1/2 cup grated Parmesan cheese
• 1 large egg, beaten
• 1/2 tsp kosher salt
• fresh cracked pepper
• 1 3/4 cups Marinara sauce
• 1/2 cup part skim mozzarella cheese, shredded
• fresh basil for garnish (optional)

Directions: Preheat the oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 13-inch baking dish.
In a medium nonstick skillet, sauté garlic and olive oil over medium heat for about 1 minute; add zucchini, salt and pepper to taste and cook about 4-5 minutes, until soft.
In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt and pepper in a medium bowl. 
Lay out the lasagna noodles on a clean work surface. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over the noodle. Roll carefully and place seam side down onto the prepared baking dish. Repeat with remaining noodles. Ladle the remaining sauce over the lasagna rolls and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for about 40 minutes, or until the inside is heated through and the cheese is melted. Top with fresh basil if desired and eat hot.http://www.skinnytaste.com/2014/07/three-cheese-zucchini-stuffed-lasagna.html#more

Smoothie Recipies

Feeling bloated? Your digestion could be the culprit!

This Blast is packed with the fiber-friendly ingredients your body needs to feel its best. Pineapple's bromelain fights inflammation, celery is renowned as a digestive aid and ginger has been known to fight nausea and belly discomfort. Together, their forces join for a drink that's delightfully sweet and refreshing.

INGREDIENTS

• 1 Handful  Kale
• 1 Cup  Pineapple
• ½ Inch  Ginger
• ½ Stalk  Celery
• ½  Lemon, juiced
• ½ Inch  Turmeric
• To Max Line  Coconut Water

DIRECTIONS

• Add all ingredients to your NutriBullet Tall Cup and extract for 30 seconds, or until smooth.
• Enjoy!https://www.nutriliving.com/recipes/belly-bloat-blast#.VXo7EETO6PI.facebook

1. Strawberry Swing

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How to: Place 8 frozen strawberries, ½ cup plain kefir or pourable plain yogurt, and ½ cup shredded, unsweetened coconut into a blender. Blend until smooth. Serves 1.

Extras: Spark it up with 2 tablespoons rolled oats, pinch ground cinnamon, 2 tablespoons flax meal, or protein powder.

2. Green Day

How to: Place ½ cup frozen kale, ½ cup frozen pineapple, ½ cup plain kefir or pourable plain yogurt, and ¼ cup water into a blender. Blend until smooth. Serves 1.

Extras: Add a pinch of cayenne pepper to freak this one out.

3. Caribbean Queen

How to: Place 8 pieces frozen mango (about ¾ cup) and ½ cup So Delicious coconut milk into a blender. Blend until smooth. Then add 1 tablespoon chia seeds and pulse just a few times to combine. Serves 1.

Extras: You can add ground nutmeg, protein powder, or 2 tablespoons shredded, unsweetened coconut.

4. Bananarama

How to: Place 1 peeled frozen banana, 2 tablespoons peanut or almond butter, 2 tablespoons cacao powder, and 1/3 cup water into a blender. Blend until smooth. Serves 1.

Extras: Throw in protein powder, 2 tablespoons shredded, unsweetened coconut, a handful of raw almonds, pinch ground cinnamon, or 2 tablespoons rolled oats.

5. Not Easy Being Green

How to: Place 1 green apple (with skin, cored, and cut into chunks), ½ cup frozen spinach, ½-inch piece peeled, fresh ginger (cut into small pieces), and ½ cup water into a blender. Blend until smooth. Serves 1.

Extras: Blend in ½ of an avocado or fresh lime juice.

Sarah Flotard and Malina Lopez

6. Channel Orange

How to: Place 1 red bell pepper (quartered, stem and seeds removed), 1 peeled navel orange, and 1 tablespoon coconut oil into a blender. Blend until smooth. Serves 1.

Extras: Spice it up with cayenne pepper or ground cinnamon.

7. Blue Magic

How to: Place ¾ cup frozen blueberries, 1 tablespoon almond butter, and ½ cup unsweetened almond milk into a blender. Blend until smooth. Serves 1.

Extras: Add 2 tablespoons unsweetened, shredded coconut, a peeled frozen banana, 1 teaspoon pure vanilla extract, 2 tablespoons rolled oats, ½-inch piece peeled, fresh ginger, or 2 tablespoons flax meal.

8. La Isla Bonita

How to: Place 1 peeled frozen banana, ½ cup frozen kale, and ½ cup coconut water into a blender. Blend until smooth. Serves 1.

Extras: Add a boost of protein powder, a handful of raw almonds, or ¼ cup frozen blueberries.

http://www.buzzfeed.com/jessseinfeld/8-easy-3-ingredient-smoothies?utm_term=31dytva#32mqvrv

Watermelon Strawberry Smoothie

by Holly Michaud | Monday, June 27th, 2011 | From: Desserts, Drinks

Ingredients:
4 cups seeded, cubed watermelon
8 ounces fat-free lemon yogurt
1 pint fresh strawberries, hulled
1 tablespoon honey
5 ice cubes
Directions:
Place all ingredients into blender or food processor. Blend until smooth and frothy.

Recipies for Cleansing

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Easy Eggs

Found these nifty crocks at the dollar store they make the perfect personal size omelet, just spray with pam, beat 2 eggs or 3 egg whites right in the crock!, add veggies, potatoes, cheese,  pre-cooked meat whatever you like and microwave for 2.5 minutes! (I did find however that bacon is crispier if eaten on the side).

PhyllisAdelle Sherer   Deviled Avocado Eggs – Mash 1 large avocado with 3 egg yolks. Add 1 tsp. cilantro, 3 tsp lime juice, 1 tbsp red onion, and a pinch of salt and pepper. Top with a sprinkle of chili or paprika

Egg Muffins!!! These are one of my all-time favorite & EASY meal-preps.

Spray a muffin/cupcake pan w/ non-stick spray.
Fill with ANYthing you want: ham & broccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process)
Mix approx 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim.
Top with shredded or sliced cheeses of your choice.
Bake at 425 degrees for approx 20 min.
Let cool before removing from pan
These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!

Desserts

Italian Recipe: Lemon Ricotta Cheesecake

 

Lemon Ricotta Cheesecake

Ingredients:  Crust: 1-1/2 cups crushed vanilla wafers (about 45 wafers) 1/4 cup butter, melted 1 teaspoon grated lemon zest Filling: 2 pounds fresh, whole-milk ricotta cheese 2/3 cup white sugar 1/3 cup all-purpose flour 6 eggs 1/4 teaspoon ground cinnamon 2 teaspoons grated lemon zest 2 teaspoons vanilla extract 1/8 teaspoon salt

Directions:

1. In a small bowl, combine wafer crumbs, butter and lemon peel. Press onto the bottom of a greased 9 1/2-in. springform pan. Bake at 325° F for 12-14 minutes or until lightly browned. Cool. 
2. Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly.
3. Stir in the eggs 1 at a time. Next add in the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.
4. Bake in the center of the oven for about 75 to 90 minutes at 300°  F, until the cake is a light golden color. When it's ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.
5. Cool cake on a wire rack. Cover, and chill till serving time.
6. Buon appetito!