Zucchini Carrot Muffins

These muffins are one of my absolute favorites. I've even converted one of our friends' children over to zucchini muffins. I bought zucchini at the store all winter just so I could grate it up and make these ones ;) This year I've froze quite a bit so hopefully it'll keep us stocked up.

Zucchini Carrot Muffins

2/3 cup oil
2 large eggs
2/3 cup white sugar
1/2 cup brown sugar
1 tsp. vanilla
2 cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 cup shredded zucchini
1/2 cup shredded carrot
Cinnamon & sugar for on top of batter.

Grease & flour 12 muffin tins. Preheat oven to 375 degrees.

In a mixing bowl, beat oil with eggs, sugars and vanilla.

Combine flour, baking soda, baking powder, salt and cinnamon. Add to wet ingredients and stir until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full and sprinkle cinnamon and sugar on top before baking.

Bake for 20 minutes or until toothpick inserted comes out clean.

One Loaf to Love

After hearing about this meatloaf recipe from a friend, I borrowed, "Eat, Shrink & Be Merry" by Janet & Greta Podleski. This is the kind of recipe that I like to tackle and blog about. I love cooking things that are a bit out of the ordinary and taste fantastic. This recipe didn't have anything in it (except the Superburger seasoning which I had other available) that I didn't have in my cupboard regularily. It was not difficult but did take a bit of time.

Today I've had an extra baby around the house so I made this up while two kids were sleeping and stuck it in the fridge until it was time to bake it. Hubby says that this was his favorite new "meal," implying that he enjoyed all of it :) We had mashed sweet potatoes (with Herb & Garlic cream cheese) and corn with it and it was definitely a keeper.

One Loaf to Love

1c. finely diced mushrooms

1/2c. each finely diced red bell pepper, zucchini, and onion

1tsp. minced garlic

1/4 tsp. dried basil

1 1/2 lbs. extra-lean ground beef

1c. fresh bread crumbs or 1/2c. dry unseasoned bread crumbs

1/4c. +2 tsp. barbeque sauce or ketchup

1 pkg. (25g) hamburger seasoning mix (Superburger by Clubhouse was recommended)

1 egg

1/4c. chopped fresh parsley

1/4 tsp. freshly ground black pepper

1/2 c. packed shredded light Monterey Jack, provolone, or mozzarella

Preheat oven to 375F. Spray a medium, non-stick skillet with cooking spray. Add mushrooms, red pepper, zucchini, onions and garlic. Cook and stir over medium heat until vegetables are tender, about 5 minutes. Add basil and cook 1 more minute. Remove from heat and set aside.

In a large bowl, combine ground beef, bread crumbs, 1/4c. bbq sauce, hamburger seasoning, egg, parsley, and pepper. Mix well using your hands.

On a large sheet of waxed paper, form meat mixture into a 10x12-inch rectangle. Make sure edges are nice and straight, not jagged. Spread reserved vegetable filling over meat, leaving a 1/2" border. Sprinkle with cheese. Roll up meat loaf from the shorter end, lifting the wax paper to help get it started. Roll it as tightly as possible. Pinch seam closed.

Transfer meat loaf to a broiler pan that has been sprayed with cooking spray. Bake for 40 minutes, or until meat is cooked through and a meat thermometer inserted in the centre registers 160F.

Let meatloaf stand for 5 minutes before slicing.

Makes 1 loaf, 8 slices

204 cal. per slice, 9.3g fat, 1.6g fibre

Vegetarian Enchilada Bake

Photo taken from Taste of Home

Obviously, I really enjoy enchiladas since here is yet another recipe. This was a very simple, quick meal. The kids cleaned their plates up and I was told this one I could make again. I added chicken some I had some chopped, frozen chicken in the freezer but it definitely wouldn't be missed. This casserole had great flavor. I didn't have cilantro so I just left it out.

3 Servings

Prep: 20 min.

Bake: 20 min.Ingredients

1 cup shredded zucchini
1 tablespoon finely chopped sweet red pepper
1 garlic clove, minced
1 teaspoon olive oil
3/4 cup frozen corn
3/4 cup black beans, rinsed and drained
1/8 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup salsa
2 tablespoons minced fresh cilantro
3 corn tortillas (6 inches)
3/4 cup shredded cheddar cheese
Sour cream, optional

Chicken (if you're family isn't for vegetarian)

Directions :
In a large skillet, saute the zucchini, pepper and garlic in oil until pepper is crisp-tender. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro.
Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice.
Bake, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with sour cream if desired.