Tasty Tuesday

I am really obsessed with baking right now. Since my midwife has me on a

 modified bed rest schedule and so many friends are bringing us meals I have time to bake! 

So I have been enjoying that. Yesterday I made these. 

Zucchini Pineapple Muffins

1 c. oil (to cut the fat you could do half and half unsweetened applesauce)

3 eggs

3/4 c brown sugar

1/2 c honey

2 tsp vanilla 

2 c. shredded Zucchini

1c. well drained, crushed pineapple

3 c Whole Wheat Pastry flour

1 tsp baking soda

3/4 tsp  baking powder

2 tsp cinnamon

3/4 tsp nutmeg

3/4 tsp ground ginger

1 c. chopped walnuts

1c. raisins

Preheat oven to 350

Beat eggs, add oil, honey and sugar,

 Add pineapple, zucchini and dry ingredients

Mix until dry ingredients are moist

Stir in walnuts and raisins

Spoon 1/4 c batter in to greased muffin tin 

Bake 12-15 minutes

or if you want a loaf this will make 2

pour into greased  loaf pans 

Bake 40-50 minutes 

Until toothpick inserted come out dry. 

In addition: 

I added a 1/4 c each ground flax, and wheat germ for added fiber

I also used just all spice 3tsp because I didn't have all the other spices!

They are super yummy and you could add all kinds of things to them.

Tasty Tuesday

A yummy all time favorite but much healthier! This salad has 3 ingrediants, my kind of meal and is super tasty.

Chicken Salad

1 lb of chicken, 

boiled and chopped

1 cup of grapes

halved

1 6 ounce container of

Plain nonfat 

yogurt

(optional)

McCormick

Salad Supreme 

seasoning to taste

Toss together and 

ENJOY!!

I made this yesterday for lunch and loved it.

It's a clean meal I found from the 

December 2009 issue of 

Oxygen

Tasty Tuesday

Today's Tasty Tuesday come from Cleaneatingonline.com. Before I got pregnant with child #2 I was very focused on eating clean. I helped in so many ways, but energy was the  biggest pay off. So I'm thinking with 2 boys under 1 come Jan 6 I am going to need all the energy I can muster! So I am slowly getting myself back into eating clean. 

Which is why I'm sharing this with you. What do you cook that is Clean?

Applesauce Oatmeal Muffins

1 c. dry old fashioned oatmeal flakes

1 c. unsweetened applesauce

1/2 c. skim milk

2 egg whites, beaten

2 Tbsp. ground flaxseed

2 Tbsp. + 1 tsp. canola oil

1 Tbsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground nutmeg

3/4 c. whole wheat flour

1/2 c. dried cranberries

1/4 c. raisins

Preheat oven to 375 degrees. Prepare muffin tin by lining with paper baking cups or cooking spray.

Combine oatmeal, applesauce, milk, eggs, flaxseed and oil in medium bowl. In another bowl combine all dry ingredients including fruit. Make a well in center of the dry ingredients and pour wet ingredients into it. Stir until all ingredients are just combined. 

Fill muffin cups 2/3 full. Bake 15 - 20 minutes. Cool on wire rack.

Nutritional information per muffin: Calories: 120; Protein: 3 g., Sugar: 3 g., Fat: 3 g., Carbs: 20 g.

For more information on clean eating visit

Become a fan on Facebook.com 

Toscareno.com

eatcleandiet.com

Or read any of Tosca's books

Tasty Tuesday

Since it is getting a bit cooler I have sweets on the brain. My family doesn't bake a lot of sweets till the fall, who wants to be in a hot kitchen when it's 100 degrees outside? So with October comes baking. I am going to share with you an oh so YUMMY pie that has been a main staple at every Thanksgiving, Christmas, potluck, etc for my family.

Toll House Pie

(Chocolate Chip Pie)

2 eggs

1/2 c. flour 

(I use whole wheat pastry flour)

1/2 c. of sugar

1/2 c. of brown sugar

3/4 c. of butter, melted

6-8 oz of chocolate chips

( I use 1/2 semi-sweet and 1/2 white chocolate)

1 c. chopped walnuts (optional)

1 9" frozen, unbaked deep dish pie crust

(or homemade, but I never have that kind of time!)

Preheat oven to 350. In a large mixing bowl beat eggs until foamy about 2 minutes

Beat in flour, sugar and brown sugar until well blended.

Beat in butter. Stir in chocolate chips and walnuts. 

Pour into the pie shell

Bake for 45-60 min until golden brown and toothpick comes out clean

Serve with vanilla ice cream for an extra special touch!

Disclaimer:

If you make said pie and serve it at any event where there are men, be prepared to have them do a few things

a.) Say, "You must give this recipe to my wife, mom, girlfriend etc!!!"

b.) Do a happy dance while eating, I've actually witness this happening!

c.) Put in a request that you bring this dessert at the next event

So enjoy the pie!

Tasty Tuesday {Guest Cook}

Here is this weeks tasty recipe. My good friend from mommy moments made this for her family just last week and is sharing it here. She is in the chilly midwest right now enjoying great soup weather, so I can't wait for it to get a bit cooler her in Texas so that I can make this.

Side note: along the lines of saving money one groceries make more of this stock than you need for the soup and it will be ready for all kinds of recipe and will be much fresher than anything in a can.

The ideas are endless;

Chicken Noodle Soup

Chicken Stir Fry

To make rice or mashed potatoes

Gravy

Chicken Pot Pie

Just to name a few.

Grace's Chicken Tortilla Soup

Chicken Stock:

2 carrots, in large chunks

3 celery stalks in large chunks

1 onion, quartered

4-5 garlic cloves, halved

2 tsp. thyme

2 bay leaves

1 tsp. pepper

2 large chicken breasts

Put in pot, add 3 quarts water

Bring to boil

Cook over medium-low for 1 to 1 1/2 hours until chicken is done

Add water as needed

Remove chicken, shred

Strain stock

Use immeadiately or refrigerate

Yields: 2 quarts

Chicken Tortilla Soup

1 onion, diced

2-3 garlic cloves, diced

1-2 jalapenos, diced (optional)

1 red bell pepper, diced

1 green bell pepper, diced

1 poblano pepper, diced

2-3 tomatoes, chopped

1 can diced tomatoes

1 15 oz. can black beans

1 16 oz. bag frozen corn

1/3 cup chopped cilantro

shredded chicken from the stock

In a large sauce pan, saute onion, garlic, jalapeno, bell peppers and poblano peppers

Add chopped tomatoes, cook down completely

Pour in stock

Add shredded chicken, corn, black beans, diced tomatoes, chopped cilantro

Bring to boil, then simmer, partially covered for 1-2 hours

Garnish ideas:

Shredded cheese, Avocado slices, Fresh lime to squeeze in, tortilla chips (or fried tortilla strips),sour cream or fresh chopped cilantro

Hope you enjoy the soup!

Tasty Tuesday {Guest Cook}

Ok so I am going to try something new. Tasty Tuesday's

So

here we go!

Today I am featuring a sweet friend Stephanie who is living on a gluten free diet. Which to m

e is very intriguing. So I have asked her to share a tasty recipe. To see more of her recipes plea

se visit her at

a better way to cook.

Lemon Chicken Casserole
4 chicken breasts, cooked and chopped into bite size pieces
16 ounces sour cream
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
¼ cup chopped fresh parsley
2 garlic cloves, minced
1/2 cup Cheddar Cheese plus 1/4 cup for topping
Dash of cayenne and paprika
Salt and pepper to taste

Mix all ingredients (except chicken and cheese) in mixing bowl. Add chicken and 1/2 cup of the cheese. Pour into 8x10 casserole dish. Cook at 350 for 15 minutes (or until bubbling). Take out of oven, add another 1/4 cup cheese on top . Let the cheese melt and then serve over gluten free (or regular) pasta or brown rice. Enjoy!

Tips: This is completely gluten free. I would not recommend substituting the sour cream with yogurt as it would probably curdle.

Enjoy!