Chocolate Zucchini Muffins

Ingredients

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/3 cup vegetable oil
1/2 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups grated zucchini
1/2 cup chocolate chips

Directions

1. Mix dry ingredients, except for brown sugar.
2. Mix wet ingredients (and brown sugar) and add to dry ingredients.
3. Add chocolate chips and mix.
4. Bake at 375 for 20-25 minutes.

229 calories each for 12 muffins.

Fresh Fruit Crisp

This comes from an old Better Homes & Gardens cookbook, although I cut the sugar in half.

Ingredients

1 cup quick oats
1/2 cup packed brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 cup butter
9 apples (or whatever amount fits in a 9x13ish pan)

Directions

1. Combine all ingredients except for apples. Use a pastry blender to cut the mixture until it resembles coarse crumbs.
2. Peel, core, and slice fruit to make 8-10 cups.
3. Place fruit in a baking dish (something on the order of 9x13).
4. Sprinkle with topping.
5. Bake at 350 for 40-45 degrees.

Banana Oat Breakfast Cookies

Healthy and tasty and even diabetic friendly. I made 9 cookies, at 90 calories each. If you add 3 tablespoons chocolate chips, add 23 calories each.

1 very ripe banana

1 egg

1 cup quick oats

1/4 cup crushed walnuts

1/4 cup coconut flakes

1/4 teaspoon salt

1/2 teaspoon cinnamon

Dash vanilla

3 tablespoons chocolate chips (optional)

Heat oven to 350. Mix all ingredients. Using a 2 tablespoon scoop, measure 9 cookies onto a greased baking sheet. Bake for 15 minutes.

Napa Cabbage Salad

Ingredients

1 head napa cabbage

1 bunch minced green onions

⅓ cup butter

1 (3 ounce) package ramen noodles, broken

1 cup slivered almonds

2 tablespoons sesame seeds

¾ cup vegetable oil

½ cup white sugar

¼ cup cider vinegar

2 tablespoons soy sauce

Directions

1. Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Make the crunchy topping: Melt butter in a pot. Stir ramen noodles, almonds, and sesame seeds into the pot with melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven, turning often to make sure they do not burn, for 5 to 7 minutes. When they are browned remove them from the oven.
4. Make the dressing: Heat oil, sugar, vinegar, and soy sauce together in a small saucepan. Bring the dressing to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
5. Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.

Herby Fish with Wilted Greens & Mushrooms

from EatingWell.com

Ingredients

3 tablespoons olive oil, divided

½ large sweet onion, sliced

3 cups sliced cremini mushrooms

2 cloves garlic, sliced

4 cups chopped kale

1 medium tomato, diced

2 teaspoons Mediterranean Herb Mix (see below), divided

1 tablespoon lemon juice

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

4 (4 ounce) cod, sole, or tilapia fillets

Chopped fresh parsley, for garnish

Mediterranean Herb Mix

2 tablespoons dried oregano

2 tablespoons dried rosemary

2 tablespoons dried thyme

1 tablespoon dried mint

1 tablespoon dried sage

Directions

1. Heat 1 Tbsp. oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add mushrooms and garlic; cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 4 to 6 minutes. Add kale, tomato, and 1 tsp. herb mix. Cook, stirring occasionally, until the kale is wilted and the mushrooms are tender, 5 to 7 minutes. Stir in lemon juice and 1/4 tsp. each salt and pepper. Remove from heat, cover, and keep warm.
2. Sprinkle fish with the remaining 1 tsp. herb mix and 1/4 tsp. each salt and pepper. Heat the remaining 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add the fish and cook until the flesh is opaque, 2 to 4 minutes per side, depending on thickness. Transfer the fish to 4 plates or a serving platter. Top and surround the fish with the vegetables; sprinkle with parsley, if desired.

Crispy Smashed Broccoli with Balsamic & Parmesan

 From EatingWell.com

Ingredients

8 cups bite-size broccoli florets (about 1 pound)

2 tablespoons extra-virgin olive oil

¼ teaspoon salt

¼ teaspoon ground pepper

¼ cup grated Parmesan cheese

1 tablespoon balsamic glaze (see Tip)

Tip

Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other types of vinegar in well-stocked supermarkets. Or make it yourself by boiling 1 cup balsamic vinegar in a small saucepan over medium-high heat until syrupy and reduced to about 1/4 cup, 10 to 14 minutes.

Directions

1. Position oven rack 6 inches from broiler. Preheat broiler to high.
2. Bring a few inches of water to a boil in a large pot fitted with a steamer basket. Steam broccoli until just tender, about 3 minutes.
3. Spread broccoli on a large rimmed baking sheet. Using the bottom of a mason jar or sturdy glass, flatten each floret. Drizzle with oil and sprinkle with salt and pepper. Evenly distribute Parmesan over the florets. Broil until the broccoli is lightly browned and the cheese has melted, 3 to 4 minutes. Drizzle with balsamic glaze before serving.

Chicken Tacos

This recipe comes from blessthismessplease.com.

Ingredients

For the chicken:

1 pound boneless skinless chicken thighs
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
Juice of 2 limes

1 tablespoon olive oil

For the topping:

⅓ cup finely chopped red or sweet onion
⅓ cup finely chopped cilantro
1 finely chopped jalapeño
Juice of 1 lime
Salt and pepper, to taste
1 lime, cut into 8 pieces

16 small corn tortillas for serving

Directions

1. In a large zipper-topped plastic baggie or in shallow dish, add the chicken, all of the spices, lime juice, and oil. Close the bag and use your hands to mix everything together. If you are using a shallow dish, use tongs to work the spices evenly into the chicken. You can let this rest for up to a half-hour or work with it right away. I like to let it rest a minute to increase the flavor.
2. Heat a large skillet over medium to medium-high heat. When the skillet is hot, add a tablespoon of oil to the pan and then add the chicken. Cook for 12 to 14 minutes, turning once, until the chicken is cooked through. Remove the chicken from the pan and let it rest for 10 minutes. If you have an extra-large chicken thigh, you'll need to cook them longer, so turn down the heat to medium and cook them until no longer pink (could take up to 25 minutes or 12 minutes per side).
3. While the chicken cooks, stir together the chicken taco topping by placing the chopped onion, cilantro, jalapeño, and the juice of one lime in a small bowl. Add salt and pepper, and stir to combine.
4. While the chicken rests, wipe your skillet clean with a warm rag or paper towels, and place the skillet back on the heat over medium-high to high heat. Place two tortillas (still stacked together) on the skillet and cook until the underside starts to char. Flip over and cook the other side (so the middle of each tortilla won't be cooked against the skillet but it will get warm all the way though). Repeat with remaining tortillas.
5. Chop the rested chicken into bite-sized pieces.
6. To serve, place ⅛ of the chopped chicken in each set of tortillas (still two stacked together) and top with ⅛ of your onion mixture. Serve each taco with a wedge of lime to squeeze over the taco just before serving.

Cajun Cabbage Skillet

 This recipe comes from the Food Network. Makes 4-6 servings.

Ingredients

4 tablespoons vegetable oil
16 oz. chicken andouille sausages, sliced diagonally 1/4 inch thick (about 2 heaping cups)
2 small yellow onions, thinly sliced (about 4 scant cups)
salt
1 small head green cabbage, cored, halved crosswise and sliced 1/4 inch thick (about 12 cups)
1/2 teaspoon crushed red pepper
4 cloves garlic, minced
6 tablespoons apple cider vinegar
2 tablespoon unsalted butter
1 small sweet-tart apple such as Gala or McIntosh, cored and sliced 1/8 inch thick (about 1 1/2 cups)
2 large scallions, thinly sliced (about 1/2 cup)
hot sauce, for serving

Directions

1. Heat a large cast-iron skillet or high-sided sauté pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
2. Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5-7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6-8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
3. Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3-4 minutes, stirring occasionally.
4. Sprinkle with the scallion and serve immediately with hot sauce alongside.

Single Serving Chocolate Pudding Cake

I've tried a few mug cakes. This one is actually good and very handy, as I'm the only one in the house these days who occasionally eats dessert. This recipe comes from justamumnz.com.

Ingredients

3 Tablespoons Plain White Flour
3 Tablespoons Sugar
1 1/2 Tablespoons Cocoa Powder
1/2 teaspoon Baking Powder
3 Tablespoons Milk
2 1/2 Tablespoons Oil (or melted butter)
1/4 teaspoon Vanilla Essence
1 1/2 Tablespoons Brown Sugar
1 teaspoon Cocoa Powder
3 Tablespoons Hot Water

Directions

1. In a small bowl add the flour, sugar, 1st measure of cocoa powder and baking powder and stir well.
2. Add to this the milk, oil and vanilla essence and and mix until fully combined
3. Pour into a microwave proof oversized mug or dessert bowl (it will rise during baking)
4. Sprinkle over the brown sugar and second measure of cocoa powder
5. Carefully pour over the hot water
6. Cook in the microwave for 1 and a 1/2 minutes, remove carefully once cooked
7. Serve warm with ice cream, cream, custard or a delicious dessert sauce!

Notes

Use an oversized mug or dessert bowl as it will rise and could overflow during cooking

PF Chang's Chicken Lettuce Wraps

 Recipe comes from damndelicious.net. Really good, while still being healthy. Bonus!

Ingredients

1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
¼ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 8-ounce can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce

Directions

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Granola

This recipe comes from CookieandKate.com.

Ingredients

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
½ teaspoon ground cinnamon
½ cup melted coconut oil or olive oil
½ cup maple syrup or honey
1 teaspoon vanilla extract
⅔ cup dried fruit, chopped if large (I used dried cranberries)
Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes

Directions

1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend. (NOTE: The recipe says to add the dried fruit and coconut flakes later, but I added them here, and it worked fine.)
3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (if you haven't already put the fruit in...and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Chicken with Mustard Cream Sauce

This comes from letsdishrecipes.com. And it's delicious!

Ingredients

4 boneless skinless chicken breast halves
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon or oregano

Instructions

1. Add olive oil to a large skillet and preheat over medium-high heat.
2. Season chicken breasts with salt and pepper.
3. Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm.
4. Pour chicken broth into hot skillet.
5. Whisk in the cream, mustard and tarragon or oregano. Cook and stir for about 2 minutes.
6. Pour sauce over chicken and serve.