Archive | March, 2014

Peanut Butter Zucchini Bread

27 Mar

Here is a nice way to start your day with little bit of veggies. Zucchini and carrot breads are great way to hide vegetables for breakfast. I used to make zucchini muffins often when my children were small. This recipe is created with my peanut butter loving “big kid” in mind.

  • 1/3 cup egg whites
  • 2 containers of plain fat-free greek yogurt
  • 3/4 cup sugar
  • 1/2 cup peanut butter
  • 2 cups zucchini, grated
  • 3 tsp. vanilla
  • 2 cups whole wheat flour
  • 1 tsp. salt
  • 1 tsp.  baking soda
  • 1 tsp. baking powder

Mix  the first 6 ingredients in a large bowl. Sift together dry ingredients, combine with zucchini mixture. Coat a large loaf pan with oil. Pour the batter into the pan. Bake at 350 degrees for  45-50 min. Cool before slicing.

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Shrimp and Zucchini Stir Fry

27 Mar

When I have a chance, I like to cook shrimp for myself. Shrimp was on sale today and I had some zucchini in the fridge that needed to be used. This dish is simple and quick. The lemon juice and zest made it very refreshing.

  • juice and a zest of a lemon
  • 1/2 tsp salt
  • fresh ground pepper
  • 2 to 3  small zucchini cut into sticks (julienne)
  • 2 gloves of garlic pressed
  • 1/2 shallot minced
  • 1/2 pound fresh peeled and divined shrimp

Coat a  skillet or wok with 1 tbs of olive or grape seed oil. Add the garlic and shallots. Heat over medium high heat until the garlic and shallot start to sizzle; add the zucchini. Cook about 2-3 minutes before adding the shrimp. After the shrimp start to turn pink season with salt and pepper and  lemon zest. Drain any cooking juices from the skillet before transferring to individual plates.

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Banana -Chocolate Chip Muffins

18 Mar

Waste not, want not. I hate to waste food, especially fruit. I had four over ripe bananas and decided to make muffins. These muffins were really quick to make, and got two thumbs up from my husband. I shared some with neighbors, who were happy to get the unexpected treat. If I were to make these regularly for breakfast, I would use either cranberries or blueberries instead of the chocolate chips.

Mix together:

  • 4 over ripe bananas mashed (1 1/2 cups)
  • 5.3 oz container of fat-free plain creek yogurt
  • 1/3 cup egg whites

Add to the mix:

  • 1/4 cup sugar
  • 1/4 cup brown sugar

Mix together:

  • 1 1/2 cups whole wheat flour
  • 1/4 cup ground flaxseed
  • 3/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt

Blend the flour mixture to the wet ingredients.

  • 2/3 cup dark chocolate chips or berries

Fold the chips into batter. Pour batter into oiled muffins tin. Bake 15-20 minutes in 375 degree oven.

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