Tomato Basil Pizza

This is a great recipe for all those summer tomatoes. It's also great for luncheons or a quick and easy dinner.

2 cups mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
2 Tbl basil
2/3 cup mayo
2 garlic cloves (chopped or pressed)
4-6 tomatoes (thinly sliced)
pizza crust

Mix everything but tomatoes and spread mixture on crust. Spread tomatoes on top.
Bake 400' for 10-12 minutes.

Chocolate Eclair Cake

Chocolate Eclair Cake by Allrecipies.com

This is a yummy dessert that my husband made the other night (he almost never cooks), so that tells you just how easy it is...you just have to remember to make it the night before so it can refrigerate for 12 hours.

Prep Time: 20 Minutes Ready in: 12 hours

2 (16 oz) pkgs graham crackers, ground up

2 (3.5 oz) pkgs instant vanilla pudding mix

4 cups milk

16 oz frozen whipped topping, thawed

1 (16 oz) pkg prepared chocolate frosting

Line the bottom of a 9x13 inch baking pan with crumbled up graham crackers.

In a large bowl, combine the vanilla pudding mixes with 4 cups milk according to directions on box. Fold in the whipped topping.

Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan.

Cook the container of prepared chocolate frosting uncovered in the microwave on half power for 1 minute and then pour over the top of the cake.

**Refrigerate for at least 12 hours before serving. Yummy!

More Zucchini Ideas!

Here are two more tried-and-true desserts you can make if you have zucchini coming out of your ears! (Or even if you don't, these are really yummy!  You should try them anyway!)  But sorry, they aren't as healthy as the last few recipes!  :)

Zucchini Pie

This tastes just like apple pie – trust us!  My husband took one of these pies to work to share.  He didn't say anything, just set it out for people to eat.  All day long people came into his office to say thank you for the great apple pie.  Nobody noticed it wasn't apple!  It’s a great way to use zucchini! 

§      4 c. zucchini, peeled and chunked

§      1 1/3 c. sugar

§      2 T. minute tapioca

§      2 tsp. cornstarch

§      1/2 tsp. salt

§      2 tsp. cinnamon

§      1/4 tsp. nutmeg

§      1/4 c. lemon juice

§      1 recipe for a pie crust

§      2 tsp. butter, melted

In a bowl stir all ingredients together except melted butter and piecrust; set aside.  Roll out half the piecrust dough and place in a greased 9 – inch pie plate.  Place filling over crust.  Roll out remaining dough and place atop filling.  Pinch piecrust edges together; vent top crust to allow steam and juices to escape.  Brush with melted butter.  Bake at 400 degrees for about 40 minutes or until browned.  (I place foil loosely around the edges of the crust to prevent over-browning.) 

This next cake is very, very moist!  Yummy!

Zucchini Chocolate Cake 

§      1 c. vegetable oil

§      2 c. sugar

§      3 eggs

§      2 1/2 c. flour

§      1/2 tsp. salt

§      1 tsp. baking soda

§      1/4 tsp. baking powder

§      1/2 c. milk

§      3 (1-oz.) squares unsweetened baking chocolate

§      1 T. vanilla

§      2 c. grated zucchini

In a large bowl combine sugar, oil, and eggs.  Add in dry ingredients.  Add milk and continue to mix well.  Melt baking chocolate in the microwave for 20-second intervals, until just melted.  Blend chocolate and vanilla into batter.  Stir in zucchini.  Bake in a greased 9x13-baking dish at 350 degrees for about 25 minutes.  Cool and frost with Chocolate Butter Frosting.

Chocolate Butter Frosting

 §      1/2 c. butter

§      1/3 c. milk

§      2 (1-oz.) squared unsweetened baking chocolate

§      3 1/2 c. powdered sugar

§      1 tsp. vanilla

Melt the baking chocolate squares in the microwave.  In a medium saucepan, bring butter and milk to a boil.  Remove from heat.  Add melted chocolate, powdered sugar, and vanilla.  Beat until smooth.

Fruit Ice Cream

This is a great recipe and it is very healthy!

Mix: 2 1/2 c. sugar
1/2 pint whipping cream(1 cup)
4 c. milk(I usually use skim)
1 can evaporated milk
Beat all together, then add juice from 3 lemons and 3 oranges
(Yes, it is still great with lemon juice concentrate and regular oj. I usually do about 1/3 c. lemon juice and 2/3 c. oj)

This is the great part, choose your combo of fruit and add. Usually about4 cups of fruit.

My favorite is raspberry(a bag, unfrozen), peach( a couple), banana(1 or 2)
Strawberry peach is awesome.
When using strawberries, puree(chunky), otherwise it will taste like plain ice cream with frozen chunks of berries. Mix and match and be creative.

Freeze in an ice cream maker.

Crustless Zucchini Pie

1/4 c. butter
4 c. zucchini, thinly sliced
1 med. onion, chopped
2 T. fresh parsley, 2 t. dried parsley
1/2 t. salt
1/2 t. pepper
1/2 t. italian seasoning
1/2 t. garlic powder
3 eggs, beaten
2 cups grated mozzarella cheese
1/4 c. grated parmesan cheese

Preheat oven to 375. In a large skillet, melt butter. Add zucchini and onion and cook and stir for 8-10 min, or until soft. Add spices. In a small bowl combine eggs and mozzarella, then stir in zucchini and onions. Pour into greased 10-in pie plate. Sprinkle parmesan cheese over the top. Bake for 20 min. or until set. Serves 4 to 6.

My kids even like this and it is a great way to use up zucchini.

The Essential Food Storage Cookbook - Tami Girsberger

Healthy snacks...

When I am nursing I tend to be extra-hungry so I've been trying to get creative with my snacks so that I don't put even more extra weight on my already too-heavy body! Here are a few options:

Toast half of a whole-grain english muffin (if you can find "sprouted" whole-grain english muffins they're even better for you!) spread with 1-2 tsp part-skim ricotta. Drizzle with 1 tsp honey and top with fresh fruit of choice (I love it with berries or peaches).

Spread 1tsp natural peanut butter (or other nut butter) on a rice cake (look for brown rice cakes, popped corn cakes, or even soy cakes)

Smoothies with spinach, chia seed gel, carrots and frozen fruit (if you're curious about the seeds, call me and I'll give you the healthy scoop! They're sooo good for you!)

Low-fat yogurt with granola and fresh berries

A small handful of nuts and a small handful of dried fruit (preferably dried without sugar all over it!)

A few pita chips (you can make your own) with some guacamame

Apple slices with nut butter (I love almond butter with apples)

Shredded carrot stirred into some soft nuefchatel cheese (same as 1/3-less-fat cream cheese) and spread on a whole-grain cracker or bread

*Now if everyone would stop bringing me yummy treats, I might make some progress! :)

p.s. what do you like to snack on?

LIGHT Turkey Sausage and Pepper Penne Pasta

I had to come up with a low fat/low calorie version of Sausage and Pepper Pasta since it's one of Jim's favorite meals and the original version is not so healthy.

1 Jennie O Smoked Turkey Sausage, sliced (it looks like a horse shoe before you cut it)
2 Peppers chopped ( I like a yellow and Red one)
1 small onion chopped
Barilla Plus Penne Pasta
1 Cup Skim Mozzarella Shredded Cheese
1 Hunts Traditional canned Spaghetti Sauce (it's pretty light for spaghetti sauce)
1 TBSP chopped garlic
crushed red pepper (to taste...alittle goes a long way)

Start cooking the Penne Pasta until al dente.

Heat a TBSP of Olive Oil in large skillet over medium heat. Add the chopped onion and peppers (I added some salt and pepper to the peppers and onions at this point). Cook for about 5 mins then add the sliced turkey sausage (it's already cooked so you don't have to worry about that) Cook for about 5 more minutes then add the spaghetti sauce, garlic and red pepper. Let that simmer for atleast 5 minutes and then add the drained Penne Pasta. Mix together and add the mozzarella cheese.

I experimented with this tonight and it turned out really good. It's so much healthier than the other way I used to make it so I was pretty happy with myself :)

Dad's Buttermilk Pancakes

A group of us spent the weekend in Bryce Canyon while eight amazing people ran the 1/2 marathon. Rick and I were in charge of Breakfast one morning and this is what we made. I grew up on these Pancakes and my Dad made them almost every Saturday morning. They have made me kind of a pancake snob because they are so yummy. I served them with Misty's Nauvoo Syrup she just posted. She gave me the recipe a while ago and it is amazing. Thanks Misty!

1 cup flour
1 1/2 cups Buttermilk
2 eggs
3 Tbsp. oil
1 Tbsp. sugar
1 tsp. Soda
1/2 tsp. Salt

Blend well and pour individually onto a non-stick greased griddle. Turn when bubbles begin to pop. (Golden Brown)
Makes 12-16 Pancakes (If you were there this weekend, I tripled the recipe)

Orange Waffles

Worldwide Ward Cookbook

6 eggs, separated
1/2 tsp. salt
6 oz. orange juice concentrate, thawed (I use a full 12 oz. can)
1/2 c. butter, melted
1/4 c. sugar
3 3/4 c. flour (a little more if you use more OJ)
3 c. milk

In one bowl beat egg whites until stiff peaks form. In a seperate bowl, mix egg yolks, salt, orange juice, butter, and sugar. Beat until smooth. Alternate adding flour and milk. Fold egg whites into batter. Bake in waffle iron.

We top them with strawberries and Nauvoo syrup.

Nauvoo Syrup

1 cup butter
2 cups sugar
1 cup buttermilk
Bring to a boil, remove from heat and add:
1 tsp. baking soda
1 tsp. vanilla

Note: I always use a much larger pot-it foams and makes a huge mess if it boils over.

This recipe makes quite a bit. I usually cut it in half or if I make the whole batch put it in the fridge and reheat it a few times and it is just fine.