Veggie Packed Zucchini Bread

My parents have an absolutely amazing garden. It’s one of those gardens that make people drool just by looking at it. My step-dad and mom are pretty much super gardeners.

The star of their super garden right now? Squash and zucchini.

And me, the amazing daughter that I am (let’s be real they love my daughter more) was blessed with bags full of zucchini and squash.

I stared at them on my counter for a few days wondering how I am going to get my daughter and husband to eat all of this mega green machine veggie.

And then it hit me, hide it!

There’s no better way to hide a vegetable or fruit than in a bread!

For this recipe I shredded the zucchini with a cheese grater, and threw in the smallest squash for a little extra veggie punch.

Shredded joy

One of the keys to this recipe is to make sure all the ingredients are mixed very well together each step. I didn’t mix in my zucchini and squash as well as I should have and there are some chunks in my bread (but it’s still a hit in my house!)

Impatiently waiting for the bread to be done!

This bread is perfect for breakfast with a cup of coffee, on the go, or just a snack! The cinnamon is the perfect touch for the end of the summer, and will be a great recipe for this fall!

Delicious Zucchini Bread

Prep time 20 minutes
Cook time 1 hour
Total time 1 hour, 20 minutes
Allergy Egg, Milk, Wheat
Meal type Bread, Breakfast, Dessert
Occasion Casual Party
Website A Family Feast
Need your kids to eat their vegetables? Check out this Delicious Zucchini Bread recipe that even fooled my husband!

Ingredients

  • 2 cups Zucchini (Shredded)
  • 1 1/2 cup Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 2 tablespoons Cinnamon
  • 2 Eggs
  • 1/4 cup Applesauce
  • 1/4 cup Vegetable Oil
  • 1 1/4 cup Sugar
  • 2 teaspoons Vanilla Extract

Directions

Pre-heat
Step 1
Pre-heat oven to 350. Covered loaf pan liberally with butter and sprinkle with flour.
Combine
Step 2
Sift together flour, baking soda, baking powder, cinnamon and a sprinkle of salt. Stir to combine.
Shred
Step 3
Shred zucchini, lightly packing down to get out extra water.
Mix
Step 4
In mixing bowl, beat eggs, applesauce, oil, vanilla extract and sugar.
Combine
Step 5
Slowly mix dry ingredients into wet, about 1/4 at a time. Beat well.
Fold In
Step 6
With rubber spatula, slowly fold in shredded zucchini (optional : add in nuts here).
Step 7
Pour batter into prepared loaf pan.
Step 8
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

Triple Chocolate Banana Bread

Choco-what?

I love chocolate. According to my mother, my first word was chocolate. It’s the longest love affair I’ve ever had. Love me some chocolate on EVERYTHING!

I also love banana bread. Not just any banana bread – my grandmother’s banana bread. It’s the bomb dot com.

So I found a way to put both of them together!

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This is a revamp of a Death by Chocolate Banana Bread recipe I found online (link to that below).

There’s so much chocolate in every bite, and the taste of banana – YUM! I don’t feel as guilty eating it because hey, there’s bananas in it. Check fruit off my food pyramid for today!

Now I don’t really think I’m going to eat anything else.

Triple Chocolate Banana Bread

Ingredients

  • 1/2 cup Butter (melted)
  • 1 cup Flour
  • 1/2 cup Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 3/4 cups Sugar
  • 1/4 cup Buttermilk
  • 1 teaspoon Vanilla Extract
  • 2 Eggs (One large egg, one egg yolk)
  • 1 1/2 cup Chocolate Chips
  • 3 Bananas (mashed)

Directions

Preheat
Step 1
Preheat oven to 350 degrees. Grease or flour 9 x 5 loaf pan.
Combine
Step 2
In large bowl, combine flour, cocoa powder, salt and baking soda.
Mix
Step 3
In a separate bowl, mix sugar, butter, buttermilk, egg, egg yolk and vanilla until smooth.
Step 4
Combine the two bowls, stir until completely mixed and slowly fold in chocolate chips
Bake
Step 5
Pour batter into loaf pan. Bake until golden brown about 60 minutes. Make sure toothpick comes out clean. Let cool before serving.

 

Easy, Fun Spinach Lasagna Roll Ups

I’m all about good food. And easy food. Especially since I’m new to this whole eat-something-nutritious-for-dinner-not-a-bowl-of-cereal thing. And I thought I wasn’t turning into my mother.

I have had plenty of failed recipes that I have tried to do for my family and blog. You don’t even want to know about the turkey and zucchini meatballs that pretty much destroyed my oven and my daughter’s appetite.

But this recipe not only hits the spot when it comes to satisfying taste buds, it’s easy on a busy mom and makes the house smell fantastic! And with a giant, 120 lb dog that is sometimes a hard thing to do at my house!

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On the particular day I made these, I quick mixed everything together, threw it in the fridge, took a walk with one of my besties and came home rolled-it up, threw it in the oven and it was ready just in time for some Grey’s Anatomy and wine time with her!

My daughter is also eating anything we eat and she loves this!

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Molly also galloped through my house whenever a piece was dropped on the floor. I used the few rolls that were left over for lunch for the rest of the week. SCORE!

This dinner is a winner all around.

I’m not a big meat in my lasagna person but it would be very easy to add in some ground venison, beef or turkey.

This goes excelled paired with wine. Red or white. Just as long as it’s wine really.

Cheers!

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Spinach Lasagna Roll Ups

Serves 6
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Allergy Egg, Milk
Dietary Vegetarian
Meal type Lunch, Main Dish
Misc Child Friendly, Freezable, Serve Hot
Website Skinny Taste
A modern and easy take on a classic lasagna recipe. Perfect for beginners and hungry people.

Ingredients

  • 6 Lasagna noodles
  • 2 cups Spinach
  • 15oz Ricotta Cheese
  • 1/2 cup Parmesan Cheese (grated)
  • 1 Egg
  • 2 cups Tomato Sauce
  • 1/4 cup Mozzarella Cheese (shredded)
  • 1 clove Garlic

Note

Tip: Lay cooked noodles out on foil or wax paper before adding cheese. This will keep them from sticking to your counter.

Directions

Preheat
Step 1
Preheat oven 350 degrees. Sautee spinach and garlic over medium heat until spinach is wilted.
Boil
Step 2
Boil water and cook lasagna noodles.
Mix
Step 3
Combine spinach, ricotta cheese, egg, parmesan cheese. Add salt and pepper to taste. Cover the bottom of a 9 x 12 baking dish with one cup of the sauce.
Spread
Step 4
Lay out cooked noodles, pat dry. Spread spoonfuls of the cheese mixture onto noodle until it's evenly covered.
Roll
Step 5
Roll noodle up and place seam side down in baking dish. Repeat until all noodles are in dish.
Cover and cheese
Step 6
Cover noodles in remaining sauce. Top each noodle with mozzarella cheese.
Cook
Step 7
Cover dish with foil. Cook for 40 minutes, or until cheese is melted.
Step 8
Enjoy!

20- Minute Spinach and Tomato Pasta with Chicken

I can be extremely indecisive. Like stare-at-two-things-for-20-minutes-without-picking-anything indecisive.

Especially when it comes to food.

Have you see the meme with Noah from the Notebook about girls picking food? Yeah, that’s me.

I’m usually hungry and Pintrest until my stomach is about to eat itself, then pick something and think it’s too hard so then I end up eating cereal.

Well, cereal for dinner days are over since Charlie is starting to eat real food and solid meals.

That’s when I came across this masterpiece – Spinach, Tomato Pasta with Chicken. DELICIOUS!!

Holy tasty!

I found it after work, went to the store, cooked it and was eating all within an hour. EVEN BETTER! It also makes a BUNCH of food which is great because I tend to cook on Mondays and eat leftovers until I lick all the Pyrex containers clean.

I am a spinach fanatic so my recipe has almost double the amount the original recipe called for.

I also wish I shredded the rotisserie chicken before I started making the sauce, I think everything would have gone smoother.

But regardless, my mistakes are your gains! Now it will be even easier for you!

The sauce is a thick, creamy goodness and gives you your fill of carbs with fresh spinach and tomatoes.

I used canned diced tomatoes (drained), but you can always chop up some fresh ones if you would like the tomatoes to have a stronger structure.

Quick and easy dinner with lots of leftovers!

Spinach and Tomato Pasta with Chicken

Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Main Dish
Misc Child Friendly, Freezable, Serve Hot
Occasion Casual Party
Website Gal on a Mission
Spinach, tomatoes, chicken - OH MY! This quick and easy dinner will be sure to please your family and your taste buds!

Ingredients

  • 2 tablespoons Olive Oil
  • 4 cloves Garlic (Minced)
  • 3 cups Spinach
  • 1 tablespoon Minced Onion
  • 1 teaspoon Oregano (Dried)
  • 1/4 teaspoon Thyme (Dried)
  • 1/2 teaspoon Basil (Dried)
  • 2 cans Diced Tomatoes (Drained)
  • 2 cups Chicken Stock
  • 2 cups Shredded Chicken
  • 1/2 cup Half & Half
  • 3 tablespoons Flour
  • 16oz Box of Pasta (Penne or Ziti Recommended)
  • Parmesan Cheese (To Top)
  • Salt and Pepper (To Taste)

Note

Using rotisserie chicken cuts down even more time and is easy and delicious!

Directions

Saute
Step 1
In olive oil, saute garlic, minced onion and spinach in dutch oven. Simmer over medium heat.
Pasta
Step 2
Boil water for pasta. Cook per package directions.
Boil
Step 3
Add basil, oregano, thyme, salt and pepper to dutch oven. Add drained tomatoes and chicken stock. Stir to combine. Bring to boil and stir.
Add
Step 4
Add chicken to sauce, stir.
Whisk
Step 5
In small boil, whisk together half & half and flour until smooth.
Stir
Step 6
Stir in flour mix into sauce. Mix thoroughly until sauce is light pink/orange color. Let sauce simmer until pasta is al dente.
Add
Step 7
Drain pasta and add to sauce. Mix.
Step 8
Top with parmesan cheese, more tomatoes and/or more spices. Enjoy!

Kid-Approved Spinach and Apple Muffins

I love my carbs. I love my sugar. I pretty much love anything that tastes good, not necessarily things that are good for me.

Before I had my daughter, eh, it was no big deal. I would eat my salads and protein, but I would also eat a whole container of ice cream in one sitting.

But I can’t feed my 10-month-old ice cream for dinner.

Charlotte has been exclusively breastfeed since she was born. At about six months we started feeding her baby food. I was extremely interested in trying baby-led weaning (BLW), but with food allergies running in my family, I was very hesitant and we decided to go with purees first, then BLW later.

Now, months later, I am lost at what to feed my daughter. She’s a fairly good eater, besides carrots. But I’m having a hard time finding healthy choices for her to snack on and for meals.

Plus, it has been extremely easy for me to just whip out my ‘milk makers’ and feed her whenever she is hungry instead of making something to eat, or more over, being creative enough to come up with healthy, tasty options for her.

I have neglected some possible blog posts this week in order to research “kid-friendly,” “toddler-approved,” healthy food options.

And then I came across these muffins!!

 Questioning my sanity because of the green color? Don’t! They are actually extremely delicious and easy!

My Charlotte loves them, and has my manners – check that massive, straight shove into her mouth.

Shoving her face

Charlie is easy since she’s so little, she pretty much just shoves everything in her mouth – at least once. But for toddlers, who may not be quite keen on green, try something fun to call them like ‘Hulk muffins’ or ‘Green machines.’

Enjoy!

Kid-Approved Spinach and Apple Muffins

Serves 12
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Meal type Bread, Breakfast, Snack
Misc Child Friendly, Freezable
Website Tribe
Veggie packed muffins that are kid-tested and approved!

Ingredients

  • 2 cups Spinach (Raw)
  • 1/2 cup Unsweetened Applesauce
  • 1 Ripe Banana
  • 1 Egg
  • 1/3 cup Maple Syrup
  • 2 tablespoons Coconut Oil
  • 1 1/2 cup Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • pinch Salt

Optional

  • 1/2 cup Carrots, Squash, Zucchini, Kale, Beets, etc. (Shredded)

Note

I found the muffins stayed moist when lined in baking cups and had a crispy edge if baked in pan alone.

Directions

Preheat
Step 1
Preheat oven to 350 degrees
Blend
Step 2
Add applesauce, spinach, egg, vanilla, banana, syrup and coconut oil to blender and blend till smooth.
Dry Ingredients
Step 3
In separate bowl, add rest of dry ingredients: flour, baking soda, baking powder and salt.
Mix
Step 4
Slowly mix the blended mix with dry mix. Can do this in mixer or by hand. Batter gets fairly thick, add splash of milk or water if you think it's too much.
Bake
Step 5
Pour into greased muffin tins and bake for 15 minutes.
Step 6
Enjoy!

Easiest Crock Pot Burrito Bowls

When it comes to cooking, I’m definitely not a pro. Far from it actually, that’s why I married someone who owns a restaurant.

But, I am trying to learn. So welcome to this fun, smokey, sometimes burnt journey of Chef Jillian.

I need easy, at least a few days a week. This recipe is so easy, it’s one I recommend to my early-20’s brother who would rather go through the drive-thru four times a day than cook a meal in the kitchen. IT’S THAT EASY.

I tend to make this on Sunday afternoons, cook it for four hours, eat till my belly wants to explode and take the rest for lunches throughout the week. It’s also perfect for freezing and put luck meals!

Plus the four key ingredients are probably in your fridge right now

Check the recipe below, I tried to take as many pictures as I could but by the time this bad boy was done I couldn’t take the sweet smells and my stomach was grumbling, I devoured my whole serving and licked the bowl.. so no finished product picture. Whoops.

Crock Pot Burrito Bowls

Serves 6
Prep time 5 minutes
Cook time 8 hours
Total time 8 hours, 5 minutes
Meal type Lunch, Main Dish
Misc Child Friendly, Serve Cold
Occasion Casual Party
Quick, easy, tasty burrito bowls that fill you up and remind you of warmer weather on a cold winter day.

Ingredients

  • 2lb Chicken Breast
  • 1 jar Salsa (16 oz)
  • 1 can Beans (Black or Kidney (drained))
  • 1lb Frozen Corn
  • 1/4 cup Water
  • 1 tablespoon Chili Powder
  • 1 tablespoon Minced Garlic
  • 1/2 tablespoon Cumin
  • 1 teaspoon Paprika
  • Salt and Pepper (To Taste)
  • 3 cups White Rice
  • 8oz Shredded Cheese (Mexican Blend or Cheddar)

Optional

  • 4oz Green Chilies
  • 1 cup Diced Tomatoes
  • 2 cups Shredded Lettuce
  • 1 can Black Olives (Sliced)

Note

Add any other taco/burrito favorites to transform this easy recipe into your own!

Directions

Crock Pot
Step 1
Add chicken, salsa, corn, beans and green chilies (optional) to crock pot. Follow with all spices and salt and pepper to taste. Give it a good mix to make sure all of the chicken is covered.
Step 2
Cover and cook on low for 8 hours, high for 4 hours.
Step 3
Toward the end of cook cycle, cook rice according to package directions and prepare lettuce, tomatoes and cheese.
Step 4
After cook time, shred chicken (chicken will either come apart by stirring it or you can take it out and shred it with two forks and put it back in the crock pot). Stir up all of the ingredients.
Step 5
Build your burrito bowl! I generally build it with rice on the bottom, burrito mix, lettuce, tomato, olives, sour cream and cheese! Yum!