Posts tagged ‘zucchini’

September 10, 2012

PBBBT sandwiches and zucchini fries

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That’s provolone, bacon, basil, balsamic, and tomato 🙂 open-faced on a whole wheat hamburger bun. The tomato and basil are from our garden.

The zucchini fries were something I had found on Pinterest. But, since we didn’t make it to the grocery store tonight and we were out of eggs, I had to get creative. I subbed in plain yogurt… And they turned out awesome! Sadly, the kids turned up their noses at the fries (W picked off the breadcrumbs). On to the next veggie idea…

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August 31, 2012

Healthy breakfasts on the go

This post is for a friend of mine, who is looking for quick, easy breakfast options.

I’ve posted a few different muffin recipes on here before:

PB&J muffins – not the easiest to make, but very filling and lots of protein.

Low-fat banana muffins – pretty easy, this is my twist on a banana bread recipe

Chocolate Chip Zucchini muffins – the kids and I loved these!

Here are some others that I have made, and my substitutions.

Chef Meg’s Zucchini muffins – I omitted the pecans and flax meal, and used orange juice concentrate instead of pineapple (couldn’t find pineapple). I also got 24 muffins out of the batter instead of 18, so these were less than 90 calories each – score. My “makeover” is here.

Lemon-Zucchini Loaf  – I made this as muffins, so they are easier to serve for breakfast on school days. I used applesauce instead of oil. If possible, zest two lemons, for even more lemony flavor – and don’t skimp on the glaze, which really keeps these moist and adds to the lemony goodness. These come out to about 108 calories, 1 g fat, 23.1 g carbs, 2.2 g protein each.

Banana Oatmeal muffins – I dropped the sugar to 1/4 cup, and have made this with both regular and Greek yogurt. Greek is good for the extra protein, but regular will work if it’s all you have on hand. I’ve also made this same recipe with blueberries and nectarines instead of bananas – you want about 1.5 cups of pureed fruit. These come out to about 117 calories, 2.2 g fat, 21g carbs, 4.8 g protein each (with the 1/4c sugar and Greek yogurt).

Non-muffin ideas

Breakfast cookies – These are just as good as the Quaker ones! There are lots of options on this blog, we did ours with fresh blueberries and they were sooo good. I’ve been wanting to try the carrot ones, but am waiting until I can get carrots at the farmer’s market again.

Another breakfast option is baked eggs – combo those with a slice of low-fat cheese and put them on an English muffin, and you’ve got a McDonald’s-esque Egg McMuffin without having to stop at the drive-thru. You can make enough for the week and store them, just like hard-boiled eggs but less mess.

Fruit or fruit and yogurt smoothies are a popular in our house – we tried this Mixed Fruit Smoothie today and it was a HUGE hit – can’t argue with getting the kids to drink their spinach! Can easily be made the night before, poured into a shake-able drink container, and you’re out the door.

Finally, you can make a crustless quiche – good for Sunday breakfast, then leftovers for the rest of the week (although these do require a fork, but since they are pre-made, it’s just a matter of a quick 30-second zap in the microwave, so they might be able to be snuck into a morning routine). Link goes to my makeover of another SparkRecipe – I used real eggs instead of eggbeaters and 1% milk instead of fat-free, because that’s what we buy, then divided it into eight pieces instead of six because that’s just easier.

August 31, 2012

Chocolate Chip Zucchini Muffins

I found this awesome chocolate chip zucchini bread on Pinterest, and had to try it. Of course, I had to make some adjustments as well.

Here is my modified recipe – turned it into muffins (I know, you’re shocked, but muffins are so much easier to serve to two kids in the morning than bread). The kids LOVED these. They have requested them several times since we ran out. I didn’t tell them about the squash 🙂

1 egg
1/4 cup sugar
1/3 cup unsweetened applesauce
1/3 cup plain non-fat yogurt
1 to 1-1/4 cups yellow squash (or zucchini), shredded
1-1/2 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1/4 cup mini chocolate chips

1. Preheat oven to 325 degrees
2. Beat together eggs, sugar, applesauce and yogurt
3. Add squash and remaining ingredients (except chocolate chips), mix well.
4. Fold in chocolate chips
5. Spray muffin tin with cooking spray.
6. Pour batter into muffin tins. I got 12 muffins from the above amounts.
7. Bake for 20-25 minutes or until a toothpick comes out clean.

Nutritional Info (from SparkRecipes)
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 112.1
  • Total Fat: 1.9 g
  • Cholesterol: 15.5 mg
  • Sodium: 106.7 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.8 g