Wow! I have been in my kitchen a LONG time this afternoon! Thanks to Angie and Jessie for letting my kids run amok at your lovely homes! It gave me the freedom to explore all kinds of creativity!
I wanted to do both a main dish and a dessert today with zucchini as a main player. I found a Chocolate Chip Zucchini Cookie recipe on a fun cooking blog, made a few variations based on what I had on hand, and went to it!
You need a couple of bowls, some zucchini, a peeler or sharp knife and a really fine grater. Oh, and some chocolate chips. :)
Grating zucchini. Again...
Whisked the 1/2 c zucchini w/1/4 colive oil and 1/2 c brown sugar, then 1/2 tsp vanilla extract. In another bowl, mixed 1 1/4 c wheat flour w/1/4 tsp salt, 1/2 tsp baking soda, 1/2 tsp baking powder, and 4 T Cocoa powder. Then, with a wooden spoon, mixed the dry with the wet!
When the mixture was just barely incorporated, I added in 1/3 c milk chocolate chips and 1/3 of a large Dark Hershey's chocolate bar, chopped.
Lined a cookie sheet w/wax paper. Scooped out my little beauties and baked at 350 for 9 minutes.
The YUMMIEST healthy cookie I have EVER had!! My kids couldn't get enough! They had no idea they were also getting veggies!
As a true chef, I had to also enjoy one... :)
Then it was on to the dinner. This is no hamburger helper 10 minute prep dinner! But well worth the extra effort!
I sliced zucchini, summer squash, red & green bell peppers and onion, drizzled w/olive oil, flavored with salt and pepper. Then into the oven for 20 min at 425.
While that was going on, I got the chicken cooking, seasoned with garlic powder and Italian seasoning.
Meanwhile, I got some wheat noodles cooking! Yes, this was a healthy night!
Behold, the oven roasted veggies! While the pasta was boiling, I combined one 14 oz can Chicken Broth with 2 10 oz cans 98% fat free Cream of Chicken soup and brought it to a boil on the stove.
When all the components were ready and noodles had been strained, I combined it all together in a big bowl along with 1/4 c fresh grated parmesan and 1/4 c shredded mozzerella.
Then topped it with a sprinkling of dry bread crumbs. covered it with foil and popped it into a 375 oven for 27 minutes.
Timer went off and I uncovered this aromaliscious dish, sprinkled the top with some mozzerella and returned it, uncovered, to the oven for another 8 minutes.
I wish you could smell it....
I wish you could taste it... The cooking gods smiled on me this evening. Now I am tired and have a full, happy tummy. Good evening!
I wanted to do both a main dish and a dessert today with zucchini as a main player. I found a Chocolate Chip Zucchini Cookie recipe on a fun cooking blog, made a few variations based on what I had on hand, and went to it!
When the mixture was just barely incorporated, I added in 1/3 c milk chocolate chips and 1/3 of a large Dark Hershey's chocolate bar, chopped.
Lined a cookie sheet w/wax paper. Scooped out my little beauties and baked at 350 for 9 minutes.
I sliced zucchini, summer squash, red & green bell peppers and onion, drizzled w/olive oil, flavored with salt and pepper. Then into the oven for 20 min at 425.
When all the components were ready and noodles had been strained, I combined it all together in a big bowl along with 1/4 c fresh grated parmesan and 1/4 c shredded mozzerella.
Then topped it with a sprinkling of dry bread crumbs. covered it with foil and popped it into a 375 oven for 27 minutes.
Timer went off and I uncovered this aromaliscious dish, sprinkled the top with some mozzerella and returned it, uncovered, to the oven for another 8 minutes.
That dinner looks so good. I love smelling things and wish I could of smelled AND tasted it!
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