Chow mein teriyaki noodles

I love this recipe! Throwing in garden veggies esp zucchini. You have to have mushrooms though to make it Asian. It's so easy esp. That I use spaghetti noodles instead of these other noodles. Also I double it and we have leftovers the next day. I also would double or triple the sauce and you could do rice underneath or on the side?

http://www.bettycrocker.com/recipes/teriyaki-noodles/89f70e68-311f-4482-9eb0-5e550ab340fe

This is the sauce recipe:

http://www.favoritefreezerfoods.com/recipe-teriyaki-sauce.html

Cinnabon Oat Breakfast Bread

Got this idea from Katie from here banana breakfast cake. It says it's healthy and I disagree;). I do like that you can use whole grain oats though and eating this kept me full for a long time. The cream cheese frosting is what makes it like a dessert but why not eat it for breakfast? I loved this and to use my oats to blend in the blender for a flour.

http://thebigmansworld.com/2016/02/25/healthy-flourless-cinnamon-bun-breakfast-cake/
(Don't use the paleo version and don't use the frosting on here I just found a cream cheese frosting recipe and cut it in half because it's only for one big loaf)

Superman's Sweet Treat

Our county fair this year was themed with Superheros and so Addie and I cooked this dandy up! We adapted it from this recipe:
 http://www.sprinklebakes.com/2010/01/colorful-spiral-cookies.html

We obviously didn't have the right red pigment, but were able to roll it into a superman "S" ! kinda fun.
Also, I learned a trick a while ago by cutting rolled cookies with a string so I didn't have to refrigerate the second time.-- and so i baked them for like 14 min (when the gloss was gone)

Lion House Classic Chili

Lion House Classic Chili

This is actually not the chili in the Lion House cookbook I have so I don't know why they called it that, but this one is really good...maybe because of the cup of brown sugar :). (I might half that next time.)  

Ingredients:
1 lb. diced lean beef (I use lean ground beef)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 t. crushed red pepper flakes
1 ½ T. chili powder
1 t. granulated garlic, or 2 cloves fresh garlic, minced
1 t. cumin
1 t. crushed black pepper
1 ½ t. kosher salt
½ t. cayenne pepper
1 T. canola oil
2 cans (8 oz. each) diced tomatoes
1 can (4 oz.) diced green chilies
4 c. canned kidney beans, rinsed and drained
2 c. tomato soup
1 c. tomato juice
1 c. brown sugar
Sour cream
Cheese, grated
Onion, finely chopped

Directions:

• Preheat a large, heavy skillet or Dutch oven. 
• Brown beef, bell peppers, onion, and spices together in canola oil. 
• When beef is browned, add the remaining ingredients
• Simmer 45 minutes, stirring occasionally. 
• Garnish with dollop of sour cream, grated cheese, and finely chopped onion.

Serves 8-10.

Zucchini Cornbread

This was possibly me and Mark's favorite cornbread. It was so light, almost like cake instead of heavy cornbread. It was so good!  We had it with my favorite soup.  It is another one from Mel's called summer vegetable soup.  http://www.melskitchencafe.com/summer-garden-vegetable-soup/
I look forward to it every summer when I get to use fresh tomatoes, zucchini, and basil from the garden. I used my bosch shredder attachment to shred the zucchini.

Fluffy Zucchini Cornbread

Yield: Makes a 9X9-inch pan

This bread is equally delicious, albeit slightly heartier, with white whole wheat flour in place of the all-purpose flour (or 50% of each works great, too). Here's a quick video tutorial on wringing out zucchini. For this recipe, you want the zucchini fairly dry. It's ok if there's still a little moistness to it but you definitely don't want it dripping wet.

Ingredients

• 1/2 cup (3 ounces) yellow cornmeal
• 1 1/2 cups (7.5 ounces) all-purpose flour (I used all wheat instead. It still turned out fluffy)
• 1/3 cup (2.5 ounces) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk or milk
• 2 eggs, lightly beaten
• 4 tablespoons butter or coconut oil, melted (I think I used butter)
• 2 cups unpeeled shredded, drained zucchini (8 ounces)

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a 9-inch square baking pan with cooking spray. Set aside.
2. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Make a well in the dry ingredients and add the buttermilk (or milk), eggs, and melted butter (or coconut oil) and zucchini. Stir just until combined.
4. Spread the batter in the prepared pan and bake for 30-32 minutes until the top springs back lightly to the touch and/or a toothpick inserted in the center comes out clean.

Recipe Source: from Mel’s Kitchen Cafe (adapted from my favorite cornbread recipe)
http://www.melskitchencafe.com/fluffy-zucchini-cornbread/

Zucchini Chocolate Chip Muffins

These were good.  I am going to cut down on the chocolate chips next time because I thought it was too sweet.  I like to eat a little healthier for breakfast. I did do whole wheat instead of white which helped. I liked that you just squeeze the zucchini juice out with your hands.  Very easy. 

http://www.melskitchencafe.com/chocolate-chip-zucchini-muffins/ 

Whole Grain Chocolate Chip Zucchini Muffins

Yield: Makes 12 muffins

I make these muffins with whole wheat flour all the time and they work out great; keep in mind that white whole wheat flour will produce a lighter and less dense muffin than using red whole wheat flour. It's especially important if using whole wheat flour to weigh the flour or at the very least, make sure you aren't packing to much flour into the measuring cup.

If you don't keep buttermilk on hand, thin a little Greek yogurt or sour cream with a tablespoon or two of milk until it is the same consistency as buttermilk.

In the recipe directions, you are nicely instructed to give the zucchini a little squeeze over the sink. No need to roll it up in a towel or anything scientific - just gather it in your hands and give it a good squeeze. I've found that not squeezing out excess liquid makes the muffins a little gummy and dense. And I'd much rather have a light and fluffy muffin, wouldn't you?

Ingredients

• 1 1/2 cups (7.5 ounces) whole wheat or all-purpose flour (see note above)
• 1/2 cup (3.75 ounces) granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup oil (melted coconut, avocado, canola, or vegetable)
• 1/4 cup unsweetened applesauce
• 1/4 cup buttermilk (see note above for substitutions)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups (6 ounces) shredded zucchini
• 1/2 cup (3 ounces) miniature chocolate chips

Directions

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Lightly grease the liners with nonstick cooking spray.
2. In a large bowl, whisk together the flour, sugar, soda, cinnamon and salt.
3. In a separate bowl or in a large liquid measuring cup, whisk together the oil, applesauce, buttermilk, egg and vanilla.
4. Add the wet ingredients to the dry ingredients and give the batter 2-3 good stirs with a spoon or rubber spatula. There should still be dry streaks remaining.
5. Gather the zucchini into your hands and give a light squeeze over the sink to get rid of excess moisture (the zucchini should weigh about 6 ounces pre-squeeze and 5 to 5 1/4 ounces after squeezing; the muffins can be a little gummy if the zucchini is not drained a little).
6. Add the zucchini and chocolate chips to the batter and stir until just combined; don't overmix or the muffins might be tough instead of light and tender.
7. Fill the muffin cups evenly with batter, about 2/3 full. Bake for 17-18 minutes until the tops of the muffins spring back lightly to the touch.
8. Remove the muffins to a cooling rack to cool completely.

Recipe Source: adapted from this recipe at allrecipes