Our garden lives on during the winter! Using up frozen zucchini

Zucchini Oatmeal muffins

These are great for lunch boxes, breakfast, or after school snacks.

2 1/2 cups flour (sometimes I do half whole wheat and half white flour)
1 1/2 cups sugar
1 cup chopped pecans or walnuts (optional)
1/2 cup quick oats (you can even do 3/4 cup)
1 Tbspn baking powder
1 tsp salt
1 tsp cinnamon
4 eggs (or egg white equivalent)
1 medium zucchini, shredded (about 2 cups)
3/4 cup applesauce for less fat (or 3/4 cup vegetable oil)

Mix dry ingredients in one bowl and wet in another. Stir together and spoon into 12 greased muffin cups . Sprinkle with some sugar on top if you want and back at 400 degrees for 25 minutes (check and at 20 minutes with a toothpick). Makes 12 muffins. This recipe is easy to double to make 24 muffins.

TIP FOR FREEZING GRATED GARDEN ZUCCHINI

Grated: I grate my washed zucchinis whole (skins and all) in my food processor. I freeze it in 2 cup portions and push all the air out and pop in the freezer. Most of my baked good recipes call for 2 cups so it's easier that way (or 4 cups if I double them). When it thaws it's watery and I do not drain the liquid. I just add the whole thing as if it was fresh.

Staci's breakfast casserole

Staci's breakfast casserole

Ingredients:

1 pkg frozen shredded hashbrowns (Ore-ida brand has no additives)

2 cups shredded cheddar cheese (I just eye-ball this amount)

1 16 oz pkg turkey bacon (cooked ahead of time) or 1 pound of fully cooked lean ham

7 large eggs, 1 cup of skim milk, ½ teaspoon salt, 1/4 teaspoon pepper, ½ teaspoon onion powder, 1 teaspoon ground mustard

1. Grease 9 x 13 glass baking dish & a preheated 350 degree oven

2. Place frozen hashbrowns in a single layer in on the bottom of the baking dish

3. Bake hashbrowns in preheated 350 degree oven for 10 minutes then remove from the oven

4. Sprinkle with cheese and fully cooked meat (turkey bacon or ham)

5. In a bowl, beat eggs, milk, salt, pepper, onion, and ground mustard then pour over the meat

6. Cover with foil and bake at 350 degrees for 1 hour (check after 45 minutes), uncover and bake another 15 minutes longer until edges are golden brown and a knife inserted in the center comes out clean.

I serve this dish warm on Easter weekend or Mother's day with fresh fruit, waffles/pancakes, or spinach fruit smoothies.

Stuffing chicken- A big hit with my family!

I am happy to report ALL members of my family ate this for dinner! So, I will be putting it in my Staci's staple recipe file for sure!!

Stuffing Chicken

I served it with our frozen garden green beans, a box of Aug gratin potatoes, and milk.
The recipe is from The Essential Mormon Cookbook by Julie Badger Jensen

6 boneless, skinless chicken breasts
3/4 c butter, Melted (I use less butter and sometimes use the spray butter on the stuffing mix!!)
1 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup fresh chopped parsley (or dried about 2 Tblspoons)
1 cup herb-seasoned stuffing mix
1/4 teaspoon dried sage
1/4 teaspoon dried thyme

Rinse chicken breasts and pat with paper towels to remove moisture. In a small bowl combine all ingredients except chicken. Stir together until well blended. Place each chicken breast in herb mixture and coat on both sides. Place on a greased baking sheet and cook at 325 degrees F. for about 45 minutes till no longer pink. Makes 6 servings.

Crockpot lasgna using uncooked noodles!

CROCKPOT LASAGNA

8 uncooked lasagna noodles (broken into thirds)

1 pound ground beef (or substitute w/ ground turkey)

1 tsp. Italian seasoning

28-ounce jar spaghetti sauce

1/3 cup water

4-oz. can sliced mushrooms, optional

15 oz.fat free or low-fat ricotta cheese

2 cups shredded mozzarella cheese

Brown ground beef in skillet. Drain. Stir in Italian seasoning. Break noodles into thirds. Place half in bottom of greased crock-pot. Spread half of ground beef mixture over noodles in crock-pot. On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozzarella cheese. Repeat all layers. Cover. Cook for 4-5 hours on low.

**This recipe makes a yummy gooey lasagna...not a beautiful layered one. It's great for a busy weeknight because you don't have to cook the noodles ahead of time. My whole family gobbled it up!**

My top 12 easy family meals (in the winter)!

1. Bread maker calzones (or pizza dough) & salad

2. Staci's chicken pockets and salad

3. Staci's Taco Soup with bread maker bread or corn bread and frozen green beans

4. Whole chicken in a crock-pot, fresh mashed potatoes, garden frozen or fresh green peas

5. Elk (or ground turkey) joes with a salad or mixed veggies

6. Spaghetti (and meatballs sometimes) with bottled spaghetti sauce or Alfredo sauce (with or without chicken breasts)- This is our quick meal. When time allows I add meat to our dish. I use the Western Family Alfredo seasoning packs and follow the directions on there.

7. Creamy Chicken Enchiladas, no fat re-fried beans from a can, and brown rice (cooked for an hour on the stove)

1 can cream chicken soup (low sodium preferred)

1/2 can corn (no salt added preferred)

¼ cup chopped onion

3 Tbsp (1/2 pkg) fajita mix (or taco or enchilada seasoning is ok too)

2 cups diced cooked chicken breast (I boil for 20 minutes on the stove)

½ cup light or no fat sour cream

1 ½ cup shredded cheddar cheese (save ¾ cup for the top)

Garnish of canned olives, sliced

1 pkg of tortillas (I use the whole wheat or high fibers ones often)

Mix all the ingredients all together except olives, tortillas, and ¾ of cheese. Use a 8x8 square pan. **I would double this recipe and use a 9 x 13 pan for a larger family and use more tortillas. Separate ½ of the mixture and fill about 6 tortillas with the mixture and put the rolled tortillas with the seam down. Pour the remaining ½ of soupy mixture on top of the rolled tortillas. Then top with remaining ¾ cup of cheese and garnish with sliced olives. Bake at preheated oven of 350 degrees till heated through about 25 minutes. Serve warm.

8. Boneless skinless Chicken breasts, stir fry veggies, and brown rice-
I cut up slightly frozen chicken breasts and brown till no longer pink in the wok with olive oil. Then add the stir fry veggies. I buy the big bags of the Asian frozen stir fry mix at Costco and it comes with 2 sauce packets. I use half a bag and 1 sauce packet for our family size. We layer it on hot brown grain rice (which takes about an hour to cook) Occasionally I use frozen shrimp instead of chicken.

9. Hamburgers & veggies
We use elk or moose meat patties. I cooked hamburgers in the winter on our George Foreman lean mean grilling machine for about 5-7 minutes. And all the toppings- lettuce, tomatoes, onions from our garden, ketchup, mustard, miracle whip, and bar-b-que sauce. I usually have some random vegetable and not fries. You could make homemade sweet potato fries but I don't go that far.

10. Staci's easy fajitas with no fat canned re-fried beans and brown rice

11. French dip sandwiches-
I cook a large rump roast in the Western Family brand Au Jus seasoning and water on low for 8 hours. I usually have baked potatoes with no fat sour cream, I can't believe it's not butter spread, and dried chives. I add a veggie that we are craving like cooked carrots, peas, asparagus, red pepper slices, or a salad. I usually find my french bread on clearance racks at the store or use the bread maker to knead and rise my french bread. Then I shape and bake the french bread in the oven. I follow a bread making book for directions.

12. Oven baked Salmon- I put the salmon in a glass baking dish with "I can't believe it's not butter", lemon juice, and dried dill. I cook the salmon till flaky with a fork. I serve with broccoli and brown rice.

I'd love to hear your top family easy recipes. Please share!

Make your own maple syrup...It's EASY!

I saw this recipe and plan on making it soon. I am sick of all the High Fructose corn syrup in EVERYTHING! I hear it's easy too.

It uses real sugar as opposed to High Fructose Corn Syrup.
This recipe makes a light tasting syrup, that is delicious served warm over pancakes, french toast, waffles, etc.

Homemade Maple Syrup
1 Cup Water
1 Cup Sugar
1 tsp. Maple Extract or Mapleine Imitation Flavoring

*Bring water and sugar to slow boil over low heat, stirring continually.*Remove from heat before it comes to a rolling boil.*Stir in maple extract as it is cooling.*Serve warm.
The best part? It costs approximately 20 cents to make!

It's fall--hunting season

It's October and my hubby is going "primal" on me....What I am mean is he is a hunter and off to shoot big game. Yes, we eat wild game meat. I think we consume 60% wild game meat out of our total red meat meals. I don't mind cooking buffalo, moose, a young elk (not an old tough grandpa one). I don't like to eat deer or antelope, too "gamey" for me.Here's a nice size moose by our family cabin in Utah.

This is one of my thrifty tips. We process our own wild game meat! My husband and the other family hunters bought a commercial meat grinder at Cabellas and they work together to grind up the meat. We have to add some store bought beef fat so the lean game meat will congeal. That is why I like wild game meat, it's LEAN!
I hope my husband gets an Elk this season so we can stock up. Don't get me wrong we eat beef and I love a good beef hamburger. But I make a great elk sloppy Joe's, moose burgers, elk chili, moose/buffalo meatloaf, and wild game stews. Do you have a hunter in your family? What do you cook? Don't knock it till ya try it! ;0)
My wild game meat sloppy joe sandwiches

2 lbs. ground beef or wild game meat (browned and drained)
1 lg. onion diced
1/2 cup shredded zucchini (drained)
24 oz of ketchup
1 1/2 tblsp. white vinegar
1 1/2 tsp. sugar
1/2 tsp. all spice
pinch of salt and pepper
buns
shredded cheddar cheese
Combine all the ingredients to cooked meat and simmer until hot. Put a sprinkle of cheese & meat mixture on each bun and and serve! You'll have left overs for lunch the next day. Enjoy!

Taco Soup- A staple meal in our house

Staci's Taco Soup
2 (12 oz.) cans stewed tomatoes (keep the liquid)
2 (12 oz.) cans no salt added corn (keep the liquid)
2 (12 oz.) cans kidney beans (drained and rinsed)
1 pkg. taco seasoning mix
1/2 lb. lean ground beef (or use ground turkey, buffalo, moose, elk, or deer), browned, drained, and rinsed in a strainer if necessary
1 small onion, chopped
sour cream
shredded cheddar cheese
tortilla chips

Brown meat and onion, drain, and rinse if necessary. Transfer meat to a large soup pot. Add stewed tomatoes (and liquid) and corn (and liquid) to the beef mixture. Drain and rinse kidney beans and add to mixture with taco seasoning. Heat to desired warmth and serve. Top each serving with a dollop of sour cream, sprinkle with cheddar cheese, and a handful of tortilla chips. Enjoy! **My kids eat this one on a good day!**

Zucchini and Crookneck on the grill!

I came across this recipe from a recipe card at Walmart in their produce section.

Grilled squash with garlic-oregano dressing
This is yummy hot off the grill!
Prep time: 10 minutes Cook time: 10 minutes Serves 4
4 Medium yellow squash, sliced
Note: if the zucchini and squash are too small they will fall in the grill.
3 medium zucchini, sliced
4 tbsp. olive oil, divided
1/4 tsp. salt, divided
1/4 tsp. pepper, divided
1/4 cup red wine vinegar
2 cloves garlic, minced
1 tbsp. capers (optional) I omit this
1/4 tsp. dried oregano

1. Preheat grill to medium heat. Brush yellow squash and zucchini with 2 tablespoons olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
2. For garlic-oregano dressing, combine red wine vinegar, remaining 2 tablespoons olive oil, garlic, capers (if desired), oregano, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper. Set aside.

3. Grill on a grill rack coated with nonstick grill cooking spray over medium heat for 5 to 6 minutes on each side or until tender. Drizzle dressing over squash and serve immediately. YUM!

Yellow Squash also known as Crookneck Squash

I didn't grow up loving yellow squash, but now I enjoy it. I like it raw on salads (like a cucumber) and IF it's cooked in a creamy casserole!Recipe #1-Yellow Squash Casserole from allcooks.com

4 c. cooked, drained and mashed yellow squash

1 med. onion, diced fine

1/2 green pepper, diced fine

1/4 c. chopped pimiento (I buy at Walmart)

1 stick butter (1/4 lb.), melted (I use about half this)

1 c. fat free sour cream

1 can (10 3/4 oz.) cream of celery soup (or cream of mushroom is fine)

3 c. herb seasoned stuffing mix

Salt and pepper, to taste

1/2 c. grated Parmesan cheese

Dash of paprika

Mix all ingredients together except cheese and paprika. Place in a buttered casserole. Top with grated cheese and sprinkle with paprika. Bake 25 minutes in 350 degree oven or until bubbly. Serves 8-10.

Recipe #2 I use this version the most!!

Yellow squash casserole

1 1/2 lbs. yellow squash sliced and boiled till soft and drained well

1 can low sodium mushroom soup

1 8 oz carton fat free sour cream

1 4 oz jar pimento (chopped) I buy at Walmart

1 8 oz can of water chestnuts (chopped)

1 stick of butter of marg. **I have a substitute see below**

1 medium onion (chopped)

1/2 package of Pepperidge farm herb stuffing mix

In a large bowl, mix cooked squash, mushroom soup, sour cream, pimento, water chestnuts and onion together put to one side. Melt 3/4 stick of butter (or use a little olive oil instead) Mix well with breadcrumbs and put 3/4 of the bread crumbs in the bottom of a 2 qt. dish. Pour squash mixture over 3/4 of the breadcrumbs then sprinkle the remaining 1/4 on the top. Bake at 35o degrees for 40 minutes.

Staci's Deal of a Meal-Chili Verde!

My manager special chili verde Mexican meal1. 1 Pkg of Mangers Special Tres Marias Chili Verde meat (I heat to directions on pkg.)

See photo- I only paid $2.99 for a lb. of seasoned meat-Watch for Manager's specials at Smith's!

2. Tortillas- I like the Don Panchos (See photo) I purchase them at an Associated Food store or Walmart in Utah. They are high fiber, low carb and low fat! Yum!

3. A little cheddar cheese sprinkle

4. Can of no fat refried beans (only a dap will do on my burrito and on the side)

5. Organic girl spinach- I buy this at Walmart for $3.XX a package.

6. Brown rice (enough to feed your family for a side dish or on the burrito)

7. A dollop of fat free sour cream on top

8. 1 avocado sliced and topped on each burrito

9. 1-2 tomato cut up and topped on each burrito

10. A dollop of homemade salsa on top.

Wah-la! Dinner time- Quick and easy meal on a summer evening!

Staci's easy fajitas

These fajitas are easy, tasty, and filling.

Ingredients:
Whole wheat tortillas
Fat free sour cream
Green peppers
Red peppers
Onions
Boneless skinless chicken breasts (cooked in a skillet till no longer pink)
Western Family Brand fajita spice mix in a pouch (I just follow the directions on the Western Family brand spice pouch!)

Optional: A sprinkle of cheddar cheese & salsa if desired

Easter dinner menu

My Easter meal 2009

Don't forget my profile says I am an intermediate cook. ;0)

I made:

Utah funeral potatoes

Hormel ham (1/2 glazed and 1/2 unglazed)

Steamed asparagus with a Western family brand hollandaise sauce mix

Rhodes brand white dinner rolls

Homemade Huckleberry jam

Garden fresh corn from our last summer crop (frozen)

Jellybean cupcakes

If you aren't from Utah you maybe asking yummy "funeral potatoes"?! Let me explain. Often after funeral the bereaving share in a meal after visiting the grave. There can be a lot of people and this dish can feed quite a few people. It can be very high in fat and calories. I make it with significantly less! Check it out. I got the recipes from Taste of Home's Light & Tasty Magazine October/November 2003 issue

Makeover Au Gratin Hash browns
1 pkg (30 oz) frozen shredded has browns potatoes, thawed
2 cups (8 oz) shredded reduced-fat cheddar cheese
1/2 cup chopped onion
3/4 teaspoon salt
½ teaspoon pepper
1 ½ cups reduced-fat sour cream
1 can (10 ¾ oz) reduced fat reduced sodium cream of chicken soup, undiluted
1 ½ cups cornflakes, lightly crushed (I used whole grain Total flakes)
1 tablespoon butter or stick margarine, melted (I only used spray “butter”)
1 Tbl minced fresh parsley (I used dried)

In a large bowl, combine the hash browns, cheese, onions, salt and pepper. In another bowl, combine the sour cream, soup, and soup. Pour over the potato mixture and mix gently to combine. Transfer to a greased 3 qt. baking dish coated with nonstick spray. Toss cornflakes and butter (or just spray “spray butter” on them); sprinkle around the perimeter. Bake, uncovered, at 350 degrees for 45-55 minutes or until heated through. Sprinkle the middle with parsley Yield 12 servings

Nutritional analysis- one serving (3/4) cup equals 190 calories, 8 grams of fat, (5 saturated fat), 28 mg cholesterol, 492 mg sodium, 23 grams carbohydrate, 2 g fiber, 9 g protein Diabetic exchange: 1-1/2 starch, 1 lean meat, 1 fat

Regular Au Gratin Hash browns
1 pkg (30 oz) frozen shredded has browns potatoes, thawed
2 cups (8 oz) shredded cheddar cheese
¼ cup chopped onion
1 teaspoon salt
½ teaspoon pepper
2 cups (16 oz) sour cream
1 can (10 ¾ oz) condensed cream of chicken soup, undiluted
½ cup butter or margarine, melted, divided
2 cups cornflakes, lightly crushed

In a large bowl, combine the hash browns, cheese, onions, salt and pepper. In another bowl, combine the sour cream, soup, and ¼ cup butter. Pour over the potato mixture and mix gently to combine. Transfer to a greased 3 qt. baking dish. Toss cornflakes and add remaining butter; sprinkle over the top. Bake, uncovered, at 350 degrees for 45-55 minutes or until heated through. Yield 12 servings

Nutritional analysis- one serving (3/4) cup equals 324 calories, 23 grams of fat, (14 saturated fat), 59 mg cholesterol, 681 mg sodium, 22 grams carbohydrate, 2 g fiber, 9 g protein

Simple and Smart- I am on a mission to use up what I have in my pantry. I made these simple jelly bean cupcakes with a white cake mix that I got at the after Christmas (December 26th) 50% sale at Target. I think I paid .39 for the box. I didn't use the Christmas sprinkles in the cake mix so you couldn't even tell it was from another holiday. The cake mix expiration dates are pretty long. My kids are easy to please and loved these treats.

Staci's Chicken Pockets

Staci's Chicken Pockets

4 to 5 medium chicken breasts cooked and chopped
1 8 0z package cream cheese (fat free or light) softened to room temperature
1 Tbsp dried chives
Dash of garlic powder
2 Tbsp softened butter or margarine
4 Tbsp skim milk
2 cans Pillsbury reduced fat crescent rolls (16 total triangles)
1 can reduced sodium cream of chicken soup (optional for topping)


Boil chicken for 20 minutes until no longer pink. Cool and chop into small pieces. Mix softened cream cheese, chives, garlic, butter and milk in a bowl. To assemble, press 2 rolls together to form a rectangle and put in a about 3 tablespoons of filling. Bring sides up and press together to seal. Bake at 350 degrees on an lightly greased cookie sheet for 15-20 minutes until lightly golden brown. Cool slightly and if desired top with a gravy of cream of chicken soup diluted with milk. These freeze very well, just thaw and bake. Serves about 8.

Spinach breakfast smoothies-Kids love them!

What toddler eats spinach salads?

Well not mine! I make these kids and my 2 year old loves it!! I love giving my family "leafy green spinach" for breakfast. Try 'em. You'll be surprised!

Groovy Green Smoothie from http://www.allrecipes.com/

"A great way to get your kids to eat greens! You will be amazed by this yummy fruity smoothie. Experiment with different amounts or types of fruit and make your own."
PREP TIME 10 Min
READY IN 10 Min

INGREDIENTS
1 banana, cut in chunks
1 cup grapes
1 (6 ounce) tub vanilla yogurt
1/2 apple, cored and chopped
1 1/2 cups fresh spinach leaves

DIRECTIONS
Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve.

More recipes for spinach smoothies from http://www.vitamix.com/

Calzones-A staple meal in our house!

From A Better Homes and Garden book

Titled: The Complete guide to bread machine baking recipes for 1 ½ & 2 lb loaves.


DOUGH: For 1 ½ Pound bread machine setting (8 Calzones)
1 cup water
2 Tb. Olive oil or cooking oil
3 cups bread flour
2 teaspoons dried basil, crushed
1 teaspoon bottle minced garlic
¾ teaspoon salt
1 1/4 teaspoon active dry yeast or bread machine yeast

Put the first 7 ingredients in the machine and hit 1.5 loaf for dough setting. After the cycle (my machine takes an hour and a half) cut dough in half. On a floured surface, roll each half in to a 10 inch square. Cut each square into four 5” squares or so (I did rectangles with my little helper).




Calzone inside: (my picture shows different ingredients): 12 oz lean ground beef, ¾ cup fresh mushrooms, 1/3 chopped green pepper, ¾ cup shredded mozzarella cheese, ¾ cup pizza sauce, 1 tablespoon milk



My ingredients are shown as- Ham, pineapple, sweet red peppers, and mozzarella cheese.

COOKBOOK recipe continued: For filling cook 12 oz. ground beef , ¾ c. sliced mushrooms, and 1/3 cup chopped green pepper until meat is brown. Remove from heat; drain fat. Stir in ¾ c. shredded mozzarella cheese and ¾ c. pizza sauce.

Divide filing among the squares and stretch to opposite corner over filling. Seal edges by pressing with tine of forks. Bake on a greased baking sheet. Prick tops with a fork. Brush with 1 tablespoon of milk. Do NOT let rise.

Bake at 425 degrees for 12-15 minutes until golden brown. Cool on wire racks. Serve with warmed pizza sauce and ENJOY!


A Mommy hint: Give the kids a little dough and a butter knife and they are happy to "help" you while you fill the calzones.

An oldie but a goodie...Ants on a log.

I bet you enjoyed eating these as kid! Did you forget about them? It's funny how things of your childhood pop up in your memory during different stages of raising your own kids. Do you notice that too? I now serve them to my kiddos. I buy the Organic Kirtland brand creamy peanut butter (comes in a 2-pack) from Costco. I hope the peanut butter recall is over soon. I might just go and whip some up for the kids today. Have a nice weekend!