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Food

Freezer Friday: Zucchini Carrot Muffins

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Welcome to Freezer Friday. The goal here is to make our lives easier. Due to the fact I have 4 little ones and homeschool, I need all the help I can find. Simply post a recipe that can be made, frozen and then later reheated(thawed, etc) and consumed. Make sure that you include freezing and reheating instructions in your post. Then come here and add you post (not your blog) into Mr. Linky.
Now for some disclaimers:
If it isn’t a recipe, I will delete it.
If it can’t be made ahead, I will delete it.
If you don’t have a family friendly site, I will delete it.
Now onto the food fun!

Zucchini Carrot Muffins

This is a great way to get more vegetable servings into your kids and your own diet. The zucchini is also a great ingredient for moist baked good. This recipe can be double, quadrupled, etc without a change to proportion. The recipe as written makes 1 dozen muffins (And I never make only a dozen). I also highly recommend freshly grated nutmeg over the jarred stuff. I tend to use regular (vs unsweetened) applesauce only because that is what I have on hand. If you don’t have room for oodles and oodles of muffins, just use you frozen shredded zucchini.

Ingredients

2 cups flour
1 cup brown sugar
2 1/1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1/4 cup oil
1/4 cup unsweetened applesauce
1/4 cup plain or vanilla nonfat yogurt
1 egg
1 cup shredded zucchini
1 cup shredded carrot
1 tsp vanilla

Procedure:

Preheat oven to 350 degrees. Now the original recipe says to use paper liners but I usually just put my muffins into free standing silicone muffin tins on big cookie sheets (I do 48 at a time). Then mix all dry ingredients (Flour through salt). Then add the remaining ingredients until combined but not smooth. Fill muffin cups 2/3 to 3/4 full and bake for 20 minutes until a toothpick comes out clean.

Then you just allow to cool and then I put all the muffins in the freezer on a cookie sheet. When they are frozen you just put them in zip top bag. Make sure they are labeled. Then to enjoy you can thaw or just pop them in the microwave for about 30 seconds. Enjoy!

Technorati Tags: Zucchini, Freezer Friday, Make Ahead

Food

Freezer Friday: Chocolate Chip Zucchini Loaf

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Welcome to Freezer Friday. The goal here is to make our lives easier. Due to the fact I have 4 little ones and homeschool, I need all the help I can find. Simply post a recipe that can be made, frozen and then later reheated(thawed, etc) and consumed. Make sure that you include freezing and reheating instructions in your post. Then come here and add you post (not your blog) into Mr. Linky.
Now for some disclaimers:
If it isn’t a recipe, I will delete it.
If it can’t be made ahead, I will delete it.
If you don’t have a family friendly site, I will delete it.
Now onto the food fun!


Chocolate Chip Zucchini Bread

Now that spring is on its way so is all the fresh produce. Here is a good way to enjoy it and hold on to it for the future. This recipe is very easy to double, triple or more.

Ingredients:

Dry Ingredients:
1 cup AP Flour
1 cup Whole Wheat Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1/2 cup Mini Chocolate Chips

Wet Ingredients:
2 Eggs
1/4 cup Oil
1/4 cup Applesauce
1 cup Sugar
1 tsp Vanilla Extract
1 cup Grated Zucchini (unpeeled; if frozen do not drain)

Process:
Mix all dry ingredients together. Then beat eggs until frothy and mix in all remaining wet ingredients. Mix in dry ingredients. Dump batter into greased loaf pan. Bake for 40 minutes in a 350 degree oven until a toothpick inserted in the center comes out dry (except chocolate chips). Let stand in loaf pan for 10 minutes and then cool the rest of the way on a rack.

Make ahead directions:
You can just wrap tightly in plastic wrap and aluminum and place in the freezer. Then just sit out to thaw. If your freezer is full you can store the dry ingredients in a freezer bag on the shelf and freeze shredded zucchini.

Technorati Tags: zucchini, Freezer Friday, Make Ahead

Food

Almond Buttermilk Pancakes

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In honor of Pancake Day on February 5, 2008…
I found this recipe in the July 2007 Cooking Light and it has been a big hit. NerdDad isn’t real fond of the slice almonds so often I just leave them out.

**Make Ahead Tip: Mix wet ingredients and dry ingredients separately the night before. Then just combine and cook in the morning.

Ingredients:
1 1/2 cups All-Purpose Flour (about 6 3/4 ounces)
1/4 cup Sliced Almonds, toasted
1 1/4 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Freshly Ground Nutmeg
1/8 tsp Salt
1 1/3 cups Nonfat Buttermilk
1/2 cup Packed Brown Sugar
1/3 cup Water
2 tbls Canola Oil
1 Large Egg
Cooking Spray

Process
Combine dry ingredients in a bowl with a whisk. Mix wet ingredients (except cooking spray) and add to dry ingredients, mixing until smooth. Pour about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Cook 2 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes over; cook for 2 minutes or until bottoms are lightly browned.

Yield: 12 pancakes

Food

Freezer Friday: Individual Quiche

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Welcome to Freezer Friday! Due to the fact I have 4 little ones and homeschool, I need all the help I can find. Simply post a recipe that can be made, frozen and then later reheated(thawed, etc) and consumed. Make sure that you include freezing and reheating instructions in your post. Then come here and add you post (not your blog) into Mr. Linky.
Now for some disclaimers:
If it isn’t a recipe, I will delete it.
If it can’t be made ahead, I will delete it.
If you don’t have a family friendly site, I will delete it.
Now onto the food fun!


Individual Quiche Muffins

These are great. My whole family loves them. Since I have 48 silicone muffin cups , I make either 24 (1 baking sheet) or 48 (2 baking sheets) at once.

Ingredients (per dozen):
16 oz Cottage Cheese
4 Eggs
1/4 cup Milk
1/4 cup Flour
1 tsp Baking Powder
1/4 tsp Salt
2 cups Shredded Cheese (sharp cheddar, Mexican mix, or whatever you have)
10 slices Bacon (I also use sausage or ham)
1/4 cup Onions (optional, I don’t use them)

Assembly Directions:
Process cottage cheese in a food processor until smooth. Don’t skip this step because is helps make the texture. Transfer to large bowl. In medium bowl, beat eggs. Add milk, flour, baking powder and salt to eggs and mix until smooth. Add egg mixture to cottage cheese and mix. Stir in shredded cheese, bacon and onions.

Freezing and Cooking Directions:
Pour mixture into freezer bags to bake later. Or, pour filling into large greased muffin tins or silicone muffin cups (which is what I use). Bake at 375 degrees for 12-15 minutes or until edges are lightly browned. Cool and freeze in small freezer bags for individual servings. Then take out to thaw and pop in the microwave. If I am heating a large amount I just arrange them in a baking dish and heat in a 350 degree oven for 20-30 minutes.

Technorati Tags: Freezer, Friday,, cooking, once, a, month, cooking

Food

Easy Egg Casserole

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I have this great Egg Casserole that is easy, cheesy and can be made into anything you want it to be! I have modified it from the original to make it a little (but not much!) healthier.

Ingredients:
8 Eggs, beaten
3/4 cup Flour
1 tsp Baking Powder
1 pint (2 cups) Cottage Cheese
1/2 lb (roughly 2 cups) Jack Cheese, grated

Optional: 1/2 bacon(crumbled), sausage, or onions

Procedure:
Beat all the ingredients together and dump it into a 13 by 9 inch pan. Bake at 400 degrees for 20-25 minutes. I mix it up the night before and just stir it up before I dump and cook it.