Zucchini Brownies with Chocolate Frosting

 Adapted from:  blogchef recipe

Ingredients:
 ½ cup vegetable oil
1 ½ cups white sugar
2 teaspoon vanilla extract
2 cups all purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups zucchini (shredded)
½ cup chopped walnuts (optional)

Chocolate Frosting-
 2-3 tablespoons unsweetened cocoa powder
¼ cup margarine
2 cups confectioners sugar
3-4 T.  milk (I used half and half!)
½ teaspoon vanilla extract

Step 1: Pre-heat the oven to 350 degrees. Grease and flour a 9×13 inch baking dish. In a large bowl mix together oil, sugar and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, ½ cup cocoa powder, baking soda and salt. A little at a time stir into the sugar mixture. Fold in zucchini and walnuts. Spread the mixture evenly into the prepared baking dish.

Step 2: Place into the oven and bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool.
Step 3: To make the frosting- In a small saucepan over low heat melt together the cocoa powder and margarine. Set aside to cool. In a medium bowl blend confectioner’s sugar, milk, and ½ teaspoon vanilla extract. Stir in the margarine/cocoa mixture. Spread over cooled brownies and cut into squares.

Zucchini Tots

Zucchini Tots 
Skinnytaste.com
adapted from The Two Bite Club

Ingredients:

• cooking spray
• 1 packed cup grated zucchini
• 1 large egg
• 1/4 medium onion, minced
• 1/4 cup grated reduced fat sharp cheddar cheese
• 1/4 cup seasoned breadcrumbs
• 1/4 tsp kosher salt and black pepper to taste
• Directions:Preheat oven to 400°F.  Spray a baking sheet with cooking spray.
  Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
  
   Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes 12

Ramen Noodle Salad

4 cups chopped cabbage
1-2 pkgs ramen noodles
2 T. sesame seeds
1/4 cup oil
2 T. sugar (optional)
1/2 tsp salt
1 flavor packet
1/4 c. vinegar

Break up noodles.  Run under hot water until a little soft.  Mix with rest of salad ingredients.  The longer it sits, the better the flavors mix.  If you plan on serving immediately, use 2 ramen flavor packets.  May also add lettuce, slivered almonds and chicken chunks.

Potato Celery Soup

4 cups chicken broth
1 lb. celery, chopped
carrots, cut
2 medium potatoes, chopped
onions, chopped
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
4 cups milk, hot
1/3 cup butter



1. Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots, potato and onion to the pot. Whisk together the flour, salt, pepper, and milk; add to the pot along with the butter. Boil for 10 minutes or so, until veggies are tender.

8 servings 4 pts plus

Green Bean Casserole Lightened Up

When I was a kid, Green Bean Casserole (you know the one with cream of mushroom soup and french onions on the top! Such a great comfort food!!) was one of my favorite dishes. Of course, I didn't realize how much fat and sodium was in them....nor would I have cared if you had told me! But now that I am trying to eat healthier, I was excited when I came across this recipe. I adapted it a little to my tastes and cooking experience and plan to experiment on my family at Thanksgiving Dinner this week!


2 quarts water
1 T. salt
1 1/2 lbs. fresh green beans, trimmed and cut (or frozen)
10 oz. mushrooms, diced
3 garlic cloves, minced
pinch cayenne
salt and pepper to taste
2 T. flour
3/4 cup chicken broth
1 T. apple juice
3/4 cup fat free half and half (or whole milk)
1 1/2 slices whole wheat bread
1 T. butter
1/8 tsp. salt
1/16 tsp. pepper
1 3 oz. can French fried onions

Bring water and salt to boil in large pot. Add beans to boiling water. Cover and cook for 6 minutes. Drain beans and spray with cold water to halt cooking process. Remove as much water as possible. Set aside.

Spray a non-stick pan with Pam and heat. Add mushrooms, garlic, cayenne, salt and pepper. Cook until mushrooms are very soft. Whisk the flour into the chicken broth and add to the mushrooms along with the apple juice. Simmer, stirring constantly until mixture thickens. Add half and half and simmer until thick, about 5-10 minutes. Adjust the seasonings and stir in the beans.

For the casserole topping: put the bread, butter, salt and pepper into food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

To assemble: Put the green beans into a greased casserole dish and top with the onion mixture. Bake at 425 for about 15 minutes. If you are not baking right away, do not add topping until ready to bake.

Serves 8. 2 pts plus