Cinnamon Burst Sour Cream Zucchini Bread

From Prepared Pantry  http://www.preparedpantry.com/Cinnamon-Chip-Landing-Page.htm
This recipe came to us from Kara Orgill who visits our store and is an excellent baker. 

Several years ago, we visited a Great Harvest® bakery where we tried their cinnamon burst bread.  We loved the cinnamon chips and the bursts of sweet cinnamon they created.  When we got back to the office, we called a food broker, “Find us those chips!”  Several months later he did and we’ve been using them in bread, muffins, and cookies since.

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt

3 large eggs
2 cups granulated sugar
1 teaspoon vanilla
1/2 cup sour cream
1 cup vegetable oil
2 cups grated zucchini squash

1 1/2 cups cinnamon chips

Directions

Preheat the oven to 350 degrees.

1.     In a large bowl, whisk the flour, baking soda, baking powder, cinnamon and salt together.  Set aside.

2.     In a smaller bowl, whisk the eggs, sugar, and vanilla together.  Fold in the sour cream, oil, and zucchini.

3.     Add the wet ingredients to the dry ingredients and stir until just combined.  Stir in the cinnamon chips.  Do not continue stirring.

4.     Pour the batter into two well-greased 8 1/2 x 4 1/2 inch loaf pans.  Bake for 55 to 65 minutes or until done.  Cool for ten minutes on a rack before removing the loaves from the pan. 

 NOTE:  I'd add nuts to make it even better.

The Pizzini

2 Servings

Ingredients

2 zucchinis, cut in 2 inch segments
2 tomatoes, diced
1 cup spinach, chopped
1/4 cup cheese, shredded
1 tablespoon olive oil
Black pepper to taste
Tomato sauce (optional)

Directions

Pre-heat oven to 350 degrees F.

Scoop out each zucchini slice to make room for filling. Keep the center part for later use.

Drizzle the zucchini cups with olive oil and pepper, and roast for 20 minutes.

Heat remaining olive oil in skillet and sauté the tomatoes, spinach, and leftover zucchini centers.

When zucchini is done, fill the cups with the tomato mixture, sprinkle the cheese on top, and bake in the oven until the cheese melts.

Serve with tomato sauce if desired.

from http://saveourbones.com/the-bone-healthy-pizza-alternative/

Strawberry Lime Popsicles *

  From Blendtec.com 
Ingredients:     

1 lb Fresh Strawberries
2-3 Tbsp Fresh Lime Juice
¼ cup water
1/3 cup sugar

Instructions:
Add ingredients to FourSide jar in order listed and secure lid. Select “Sauces” and freeze in popsicle mold until frozen. Makes 8 popsicles. 


Servings 8
Serving Size 2 Tbsp
Calories 80
Fat 7 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Sodium 250 mg
Carbohydrates 4 g
Fiber 0 g
Sugar 3 g
Protein 0 gServings
Calories 59
Fat 0.2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0.9 mg
Carbohydrates 15 g
Fiber 1.3 g
Sugar 12.7 g
Protein 0.5 g      

Copyright © 2012 Blendtec Inc., All rights reserved.

   

Gingerbread Waffles

Ingredients:
1 C low-fat milk
2 Tbsp granulated sugar
3 Tbsp butter, melted
¼ C unsulphured molasses
2 large eggs
1 ½ C all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground ginger
¾ tsp ground cinnamon
¼ tsp ground nutmeg

Directions:
Add ingredients to FourSide jar in order listed and secure lid.  Select “Batters”.  Heat waffle iron and allow batter to rest for 5 minutes.  Depending on waffle iron size and depth, pour appropriate amount of batter onto greased waffle iron and cook until done.  Repeat with remaining batter.  Yields 2 ¾ C batter; approximately 5 waffles.

To keep the first few waffles warm while the rest of the batch cooks, place them in a single layer on a baking sheet inside a 200°F oven.

For a wholegrain version, substitute all-purpose flour for wholegrain spelt flour.

Nutrition info per serving:
Cal 320
Fat 10 g
SatFat 5 g
Chol 105 mg
Sodium 310 mg
Carb 49 g
Fiber 1 g
Sugar 17 g

Protein 8 g

Weight Watchers Garden Soup

Here’s one diet secret that will help curb your appetite so you won’t crave those extra calories. Soup is a great low-calorie way to fill up so you don’t overeat. A study showed that people who started meals with soup ate 30% less food. Start your meals off right with this tasty Weight Watchers soup that is high in fiber and low in points!

Ingredients

Makes 6 servings

1/2 cup carrots, sliced

1/4 cup onions, diced

2 garlic cloves, minced

3 cups fat-free beef, chicken or vegetable broth

1 cup green cabbage, diced

1 cup spinach, chopped

1 tbsp tomato paste

1/2 tsp dried basil

1/4 tsp dried oregano

1/4 tsp salt

1 cup zucchini, diced

Directions

Spray a large saucepan with nonstick cooking spray, and heat.

Place carrot, onion and garlic in saucepan. Sauté vegetables over low heat for 5 minutes, until softened.

Add broth, cabbage, spinach, tomato paste, basil, oregano and salt. Bring saucepan to a boil.

Reduce heat, and simmer, covered, for 15 minutes. Stir in zucchini, and cook 3-4 minutes.

Sunday Gumbo (from allrecipes.com)

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Sunday Gumbo

By: Debbie Burchette 

"'With sausage, chicken and shrimp plus rice, a medley of vegetables and the 'heat' of cayenne, this warming soup is one my husband and I enjoy for dinner many Sunday evenings,' relates Debbie Burchette of Summitville, Indiana. 'It's wonderful with crusty bread.'"

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Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
50 Min

Servings  (Help)

USMetricCalculate

Original Recipe Yield 16 servings

Ingredients

• 1 pound Italian sausage links, sliced
• 1 pound skinless, boneless chicken breast halves - cubed
• 3 tablespoons vegetable oil
• 1 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 3 celery ribs, chopped
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 3 (14.5 ounce) cans chicken broth
• 2/3 cup uncooked brown rice
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 cups frozen sliced okra

Directions

1. In a Dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm. In the drippings, saute red pepper, onion and celery until tender. Stir in the seasonings; cook for 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
2. Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turn pink, stirring occasionally.

Lemon Chicken

 Got it from Eleisha's pinterest food board and it came originally from http://annies-eats.com/2010/04/15/lemon-chicken/

2010

  The marinade and sauce provide just the right amount of lemon flavor without being overpowering or sour.  My main change was to dial down the amounts of fresh herbs because I thought they seemed a bit too much and I wanted the lemon to shine through.  I served this with baked garlic rice pilaf and roasted broccoli, and we thought the rice was the perfect compliment with its own little hint of lemon flavor.
Lemon Chicken
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Ingredients:
2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished
Directions:
Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag.  Seal the bag and shake well to blend.  Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more.  Refrigerate and let marinate for 2 hours.