Hunger Task Force

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Recipe of the Week

Recipe of the Week

 

Cardamom Roasted Cauliflower Salad with Dried Apricots & Balsamic Vinaigrette

Spicy arugula. Sweet apricots. Salty roasted seeds. This salad has it all! Add a drizzle of rich balsamic vinaigrette and you've got a perfect combination of flavors built into one recipe. Enjoy!
Ingredients: 
For Salad:For Vinaigrette:
1 head cauliflower, chopped into florets1/2 cup olive oil
1 tablespoon cardamom1/2 cup balsamic vinegar
2 tablespoons olive oil1 tablespoon lime juice
3 tablespoons roasted pepitas or sunflower seeds1 clove garlic, diced
1/4 cup dried apricots, dicedPinch of salt
1 red onion, thinly sliced
5 cups arugula or lettuce blend
3 tablespoons capers (optional)
Salt and pepper, to taste
Directions:
1. Preheat the oven to 375 °F.
2. In a medium bowl, drizzle olive oil over cauliflower florets; stir. Add salt, pepper and cardamom. Arrange florets on a baking sheet to roast. Place in oven for 20 minutes or until florets are golden brown on the edges. Using a spatula, flip florets midway through the cooking process. When finished roasting, set cauliflower aside to cool.
3. Add garlic and a pinch of salt into a pint-sized mason jar or small bowl; toss to make salt stick to garlic. Add olive oil, balsamic vinegar and lime juice. Shake or mix vinaigrette until well combined. Allow it to sit for at least 15 minutes for fuller flavor.
4. Combine arugula, dried apricots, red onion and seeds in a large bowl. Top with capers if desired.
5. Shake and then pour vinaigrette over salad; toss to coat. Serve to enjoy!
Note: Vinaigrette can be stored for 5 days if refrigerated between uses. Remove vinaigrette from refrigerator 10 minutes prior to each use and shake vigorously before pouring onto salad.

Servings: 6-8

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 1 cup

 


Browse our full Recipe of the Week archives below:

Apple, Avocado & Arugula Salad

Avocado Apple Salad

Avocado, Apple & Arugula Salad

Enjoy this recipe’s mixture of peppery arugula, creamy avocado, and sweet apple! Arugula is called a “bitter salad green” because it is tender enough to eat raw, but can also be cooked. Arugula is high in vitamins A and C and is also a good source of calcium and folate.
Ingredients: 
6 cups arugula or other leafy greens1 avocado
1 tablespoon honey mustard1 apple
3 tablespoons lemon juice or juice of 1 lemon3 tablespoons sunflower seeds
1 teaspoon honey
1/4 red onion
Directions:
1. To wash arugula or leafy greens, fill sink with cold, clean water and gently swish arugula leaves in the water. Lift leaves out and drain in a colander. Pat leaves dry with paper towel in large bowl.
2. In a small bowl, whisk together the honey mustard, lemon juice, olive oil and honey. Set aside.
3. Peel and chop the onion and avocado; core and chop the apple. Add onion, avocado, apple and sunflower seeds to bowl of arugula.
4. Pour dressing over top of the salad and toss. Season with pepper and serve!
Servings = 4;  Prep Time: 15 minutes; Serving Size = 2 cups salad + 1 tablespoon dressing

Butternut Squash & Black Bean Enchilada Skillet

Butternut Squash & Black Bean Enchilada Skillet

Butternut Squash & Black Bean Enchilada Skillet

Ingredients: 
1 tablespoon canola or olive oil1 teaspoon cumin
3 cups peeled butternut squash, diced into 1/2 in cubes1 teaspoon chili powder
1 medium yellow onion, diced1 15-ounce can unsalted black beans, drained & rinsed (or 1 3/4 cup black beans cooked from dry)
3 cloves of garlic, minced (or 1/2 teaspoon garlic powder or 1 1/2 teaspoons minced garlic)8 yellow corn tortillas, cut into thick strips
1/2 jalepeno, seeded & diced (optional)1 15 oz can red enchilada sauce
1 cup reduced-fat Colby jack or other cheese of choice, shredded & dividedlow-fat plain yogurt & cilantro, optional for serving
Directions:
1. Heat olive oil over medium-high heat in large skillet. Add onions, garlic and jalapeno; cook 2-3 minutes until onions are a bit clear and garlic is fragrant.
2. Add cubed squash, cumin and chili powder; season with pepper to taste. Cook, stirring occasionally, until the squash is slightly tender, 8-10 minutes.
3. Add black beans, corn tortilla strips and can of enchilada sauce; stir to combine. Reduce heat to medium-low and sprinkle in ½ cup of cheese. Stir again and simmer for a few minutes.
4. Sprinkle the last ½ cup of cheese over the enchilada mixture.
5. Optional step: If you have an oven-safe skillet (metal handles, not non-stick), turn on broiler to high and place in oven under broiler for 3-5 minutes until cheese melts.
6. Remove from heat and serve while warm. If desired, serve with cilantro and yogurt in place of sour cream. Enjoy!

Cardamom Roasted Cauliflower Salad with Dried Apricots & Balsamic Vinaigrette

Cardamom Roasted Cauliflower Salad

Cardamom Roasted Cauliflower Salad with Dried Apricots & Balsamic Vinaigrette

Spicy arugula. Sweet apricots. Salty roasted seeds. This salad has it all! Add a drizzle of rich balsamic vinaigrette and you've got a perfect combination of flavors built into one recipe. Enjoy!
Ingredients: 
For Salad:For Vinaigrette:
1 head cauliflower, chopped into florets1/2 cup olive oil
1 tablespoon cardamom1/2 cup balsamic vinegar
2 tablespoons olive oil1 tablespoon lime juice
3 tablespoons roasted pepitas or sunflower seeds1 clove garlic, diced
1/4 cup dried apricots, dicedPinch of salt
1 red onion, thinly sliced
5 cups arugula or lettuce blend
3 tablespoons capers (optional)
Salt and pepper, to taste

Directions:
1. Preheat the oven to 375 °F.
2. In a medium bowl, drizzle olive oil over cauliflower florets; stir. Add salt, pepper and cardamom. Arrange florets on a baking sheet to roast. Place in oven for 20 minutes or until florets are golden brown on the edges. Using a spatula, flip florets midway through the cooking process. When finished roasting, set cauliflower aside to cool.
3. Add garlic and a pinch of salt into a pint-sized mason jar or small bowl; toss to make salt stick to garlic. Add olive oil, balsamic vinegar and lime juice. Shake or mix vinaigrette until well combined. Allow it to sit for at least 15 minutes for fuller flavor.
4. Combine arugula, dried apricots, red onion and seeds in a large bowl. Top with capers if desired.
5. Shake and then pour vinaigrette over salad; toss to coat. Serve to enjoy!
Note: Vinaigrette can be stored for 5 days if refrigerated between uses. Remove vinaigrette from refrigerator 10 minutes prior to each use and shake vigorously before pouring onto salad.

Servings: 6-8

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 1 cup

Chef Kevin Sloan's Curried Chicken Salad

Simply Delicious!

Chef Kevin Sloan's Curried Chicken Salad

This recipe is rich in flavor and filled with good-for-you nutrients. Wrapped in a crisp lettuce leaf for an extra low cal crunch, this twist on traditional chicken salad is a perfect way to spice up your lunch. It's simply delicious!
Ingredients:
1 ¾ cups water or chicken broth
1 ½ pounds boneless, skinless chicken breast
½ cup mayonnaise
½ cup plain low fat yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 tablespoon honey
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon black pepper
1 medium red onion, chopped
½ cup dried apricots, diced
1 cup (5 ounces) red seedless grapes, quartered
Butter lettuce leaves
Directions:
1. Bring 4 cups of water to a simmer with chicken broth in a 2- to 3-quart saucepan. Simmer chicken in saucepan, uncovered, for about 6 minutes. Then, cover saucepan and remove it from heat. Set it to the side allowing chicken to cook through; approximately 15 minutes. Transfer chicken to a plate allowing for 10 minutes or until cool.
2. While chicken is cooking, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt and pepper in a large bowl. Once cooled, chop chicken into ½- or ¼- inch cubes as desired. Then gently stir in chicken, onion, apricots, and grapes until well combined.
3. Spoon chicken salad mixture into lettuce leaves. Be sure not to over stuff wraps with filling. Roll up and enjoy!
Prep Time: 15 minutes; Cook Time: 10 minutes; Servings = 6; Serving Size = 1 wrap

 

Chef Kevin Sloan's Marinated Soba Noodles

MarinatedSobaNoodles

Chef Kevin Sloan's Marinated Soba Noodles

This Asian inspired recipe is a delicious blend of colors and flavors. With 4 simple steps, this is an easy-to-make dish that can be conveniently packed for a delicious mid-day meal.
Ingredients 
1 (12-16 ounce) bag of soba noodles1 cup crisp vegetables, chopped (carrots, peppers, cucumbers, celery)
1/2 cup sesame oilChopped peanuts to garnish
1/2 cup soy sauce (or Tamari)A pinch of sugar (optional)
3 tbsp balsamic vinegarPeanut sauce to drizzle (optional)
1 tbsp chili pasteSriracha sauce to drizzle (optional)
1/2 cup scallions, chopped
Directions:
1. Prepare marinade by whisking together sesame oil, soy sauce, balsamic vinegar, chili paste, scallions, and sugar together in a bowl.
2. In a pot of boiling water, cook noodles for 3-4 minutes; stir until noodles soften. Drain noodles in a colander and cool with cold running water.
3. Add noodles to the marinade mixture. Toss to coat noodles evenly. Set mixture in the refrigerator for at least one hour (up to 2 days) for flavors to fully combine.
4. When ready to serve, top noodles with chopped vegetables and peanuts. Drizzle with peanut sauce or sriracha if desired. Enjoy cold or at room temperature!
Prep Time: 10 minutes; Cook Time: 5 minutes; Servings = 10; Serving Size = 3/4 cup

 

Chicken Vegetable Soup with Kale

Packed with Vitamins A & C, this delicious soup is both hearty and healthy!

Packed with Vitamins A & C, this delicious soup is both hearty and healthy!

Chicken Vegetable Soup with Kale

A delicious and hearty soup that will make sure kids & adults get can fuel up on vitamins, protein and healthy affordable ingredients.
Ingredients: 
2 teaspoons olive oil3/4 cup tomatoes, diced
1/2 cup onions, chopped1 cup shredded chicken, cooked or canned
1/2 cup carrots, chopped1/2 cup brown (or white) rice, cooked
2 teaspoons Italian seasoning1 cup kale, chopped
2 cloves garlic, minced2 cups low-sodium chicken broth or water
Directions:
1. Heat olive oil in a medium sauce pan over medium-high heat. Add onions & carrots. Saute vegetables until they are tender; about 5-8 minutes.
2. Add thyme and garlic. Saute mixture for 1-2 minutes longer.
3. Next, stir in the water or broth along with the tomatoes, cooked rice, chicken and kale.
4. Simmer on low heat for 5-10 minutes or until kale is soft and tender. Then, ENJOY!
Servings = 3;  Prep Time: 10 minutes; Cook time: 15 minutes; Serving Size = 1 cup

Chicken Vegetable Soup with Kale

Colorful Quinoa Salad

 YUM!

Colorful Quinoa Salad

This salad is bright in both color and flavor. It features quinoa, an ancient grain that is wholesome and rich in protein. These fresh flavors make a great side to grilled fish and chicken or can boldly stand alone as a main dish!
Ingredients: 
1 cup quinoa, uncooked1/4 cup pickled jalapeño chilies, minced (or as desired)
1-15 ounce can black beans, drained and rinsed1/2 medium-sized head red cabbage, shredded
1 ½ cups freshly cooked or frozen corn, thawed1 small red onion, diced
1 red or yellow bell pepper, diced 1 cup tomatoes, diced
1/4 cup finely fresh cilantro, chopped1 avocado, skin removed, diced
garlic powder to tastepepper to taste
5 tablespoons fresh lime juice1 teaspoon salt
1 ¼ teaspoons ground cumin, or to taste
1/3 cup olive oil
Directions:
1. Cook quinoa according to package directions. When fully cooked, set quinoa aside; allow it to cool to room temperature.
2. While quinoa cooks, prepare the salad dressing. Whisk together lime juice, salt, cumin and olive oil in a small bowl. Dressing can also be prepared in a mason jar; shake to mix.
3. Combine quinoa, black beans, corn, bell pepper, pickled jalapenos, onion, cabbage, tomatoes, and cilantro in a large bowl. Mix in dressing. Add pepper and garlic powder to taste.
4. Finally, stir in the avocado and enjoy!
Prep Time: 25 minutes; Cook Time: 20 minutes; Serving size = 1 cup;
Servings = 8-10 cups

 

Cranberry Relish

Cranberry Relish

Cranberry Relish

Celebrate Wisconsin’s favorite fruit with this tasty dish! Not only do cranberries taste great, but they also pack a nutritious punch. One serving of cranberries provides 22% of your daily-recommended vitamin C.
Ingredients 
2 12-ounce bags fresh (or frozen, thawed) cranberries
2 teaspoons orange zest from 1 of 4 navel oranges
1/2 cup sugar
1/2 cup minced red onion
1/4 cup chopped fresh mint
1 tablespoon minced peeled ginger
Directions:
1. Pulse two 12-ounce bags fresh (or frozen, thawed) cranberries in a food processor until coarsely chopped. Cranberries can also be chopped by hand if a food processor is unavailable.
2. Transfer cranberries to a large bowl. Finely grate 2 teaspoons orange zest from 1 of 4 navel oranges; set aside.
3. Peel the 4 oranges. Try to remove as much of the white pith from oranges as possible. Working over a medium bowl, cut between the membranes to release orange segments. Coarsely chop segments; add to cranberries.
4. Stir 1/2 cup sugar, 1/2 cup minced red onion, 1/4 cup chopped fresh mint, 1 tablespoon minced peeled ginger and reserved zest into cranberry mixture.
5. Cover; let stand at room temperature for 2 hours.
Note: Can be made up to 1 day ahead. Keep covered and refrigerate until 1 hour before serving.

Servings: 10
Prep Time: 15 minutes
Wait Time: 2 hours
Serving Size: 1/2 cup
Recipe modified from epicurious.com.

Crunchy Creamy Spinach Dip

Crunchy Creamy Spinach Dip

Change up your snacks and party foods by making this crowd-pleasing dip! With almost half of the Vitamin A you need in a day and only 79 calories per serving, this dip is full of nutrition and low in calories. Using non fat Greek yogurt adds an extra dose of protein. If you do not have Greek yogurt, feel free to use plain nonfat yogurt instead.
Ingredients
1 (10-ounce) package frozen spinach
1 (16-ounce) container of plain nonfat Greek yogurt
3/4 cup reduced-fat mayonnaise
1/2 (8-ounce) can sliced water chestnuts, drained
1 (1.8 ounce) packet dry leek or onion soup mix
Directions:
1. Thaw spinach by placing in refrigerator overnight, in cold water for two hours, or on defrost mode in microwave. When thawed, squeeze out extra liquid and set aside.
2. Mix Greek yogurt and mayonnaise together in a medium bowl.
3. Cut water chestnuts in half.
4. Add water chestnuts, spinach, and dry soup mix into yogurt/mayo mixture.
5. Mix ingredients together and refrigerate until ready to serve.
6. Enjoy with raw veggies (carrots, bell pepper strips, cucumber slices, yam sticks, cauliflower, etc) or pretzels!
Prep Time: 15 minutes; Serving size = 1/4 cup; Servings = 16

 

Egg Casserole

 EggCasserole

 

Egg Casserole

Recipe by Cheryl Haska
Ingredients: 
1 1/2 cup milk3 (7oz) cans whole green chilis
4 eggs (or 1 cup egg whites)4 cups shredded Cheddar
2 tablespoons flour4 cups shredded Monterey Jack
1/2 teaspoon pepper
1/4 teaspoon salt
Directions:
1. Lightly grease a 13" x 9" pan, preferably a glass pan.
2. Beat first 5 ingredients in a medium size bowl.
3. Arrange chilies from one can on the bottom. Sprinkle with 1/3 of each types of cheese. Repeat layering. Pour egg mix over the cheese. Let stand for 30 minutes.
4. Bake at 350 degrees for approximately 45 minutes. Let cool 20 minutes before serving.
Prep Time: 10 minutes; Cook Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Servings = 9

 

Energy Oatmeal

Energy Oatmeal

Energy Oatmeal

Start your day with a warm bowl of creamy, chewy, tasty oatmeal! With whole grains, protein, fruit and dairy, this recipe gives you a whole meal in a bowl.
Ingredients 
1/2 cup plain quick oats1/4 teaspoon ground cinnamon or pumpkin pie spice
1 tablespoon peanut butter or other nut/seed butter1/4 teaspoon vanilla
1/2 medium banana, sliced2 teaspoons brown sugar or honey
1 tablespoon raisins3/4 cup skim milk
Directions:
1. If using a microwave, place all ingredients in a microwave-safe breakfast bowl. Mix together with a spoon. Microwave on high for 1 1/2 to 2 minutes. Mix again and enjoy!
2. If using a stovetop, bring milk to a boil in a small saucepan over medium heat. Stir in oats, peanut butter, banana, raisins, cinnamon, vanilla and brown sugar. Cook one minute or until thickened, stirring occasionally. Stir and enjoy!
Prep Time: 5 minutes; Cook Time: 2 minutes; Servings = 1; Serving size: 1 cup

 

Fresh Fruit Pops

Fresh Fruit Pops

Fresh Fruit Pops

Celebrate summertime with these refreshing Fruit Pops. If strawberries and mangoes aren't available to you, feel free to put your own twist on this recipe using whatever is in your fridge or freezer!
Ingredients
1 cup fresh strawberries, stems removed and hulled
2 ripe mangoes, peeled and cubed (or 3 cups frozen, thawed mango chunks)
1 cup orange juice, divided (preferably low acid)
Popsicle sticks and dixie cups or popsicle molds
Directions:
1. In a blender, combine the strawberries with 1/4 cup orange juice and blend until completely smooth. Pour the mixture among 8 popsicle molds.
2. Rinse the blender out and add the mango chunks and remaining 3/4 cup orange juice and blend until smooth. Pour the mango mixture over the strawberry mix, filling the molds to the top.
3. Use a knife to gently swirl some of the strawberry puree up into the mango puree. If desired, add a few thinly sliced strawberries to each mold.
4. Place the molds in the freezer and freeze for 1 hour. The remove and insert popsicle sticks. Return to the freezer and freeze until firm, about 4 hours.
5. To remove the popsicles, run the mold under hot water for 10 seconds and then pull the popsicles out of the molds. Store in the freezer.
Prep Time: 10 minutes; Total Time: 5 hours; Servings = 8-10 popsicles; Serving Size = 1 popsicle

Recipe by Half Baked HarvestFresh Fruit Pops

Frozen Chocolate Banana Sandwiches

Frozen Banana Sandwich

Frozen Chocolate Banana Sandwiches

Ingredients:
3 large bananas
1/4 cup chocolate-hazelnut spread
1/4 cup natural or regular peanut butter
1/4 cup non-fat vanilla Greek yogurt
Directions:
1. Line a baking sheet with parchment paper.
2. Slice bananas into bite-sized chunks. In a small bowl, stir together chocolate-hazelnut spread, peanut butter and yogurt.
3. Spread a dollop of mixture on banana slice and top with another banana slice to form a banana sandwich. Place on baking sheet. Repeat with remaining bananas.
4. Freeze banana bites for two hours. Transfer to airtight container and store in freezer.
Prep Time: 20 minutes; Freeze Time: 2 hours; Total Time: 2 hours 20 minutes; Serving size = 2 banana bites; Servings = 10

Fruit Kabobs

Fruit Kabobs with Yogurt Dip

Fruits help you feel healthy and energized. They also make a colorful snack that is yummy and filling! Two kabobs provide you with a full serving of fruit!
Ingredients: 
8 strawberries, cut in halfFor Dip:
16 chunks of fresh pineapple1/2 cup nonfat plain yogurt
16 blackberries1/2 teaspoon vanilla extract
1 tangerine or clementine, peeled and separated1/2 tablespoons honey
8 (6-inch) wooden skewers1/4 teaspoon lime juice
Directions:
1. Thread 2 strawberry halves, 2 pineapple chunks, 2 blackberries and 1 tangerine or clementine segment on each skewer.
2. To prepare dip, combine yogurt, vanilla, honey and lime juice into a small bowl and mix well.
3. Serve each person 2 kabobs with yogurt dip on the side.
Servings = 4;  Prep Time: 15 minutes; Serving Size = 2 kabobs

Garden Veggie Pizza

Garden Pizza

Garden Veggie Pizza

Pizza, Americans’ favorite food, can be part of a healthy, delicious meal when made with a whole wheat crust and topped with a balance of veggies and cheese! A side salad or piece of fruit is the perfect complement to this recipe.
Ingredients for Garden Pizza:Ingredients for Easy Pizza Sauce:
1 whole wheat pizza crust1 6-ounce can tomato paste, no salt added
2 tablespoons olive or canola oil, divided1/2 cup water
1 1/3 cups Easy Pizza Sauce2 tablespoons olive or canola oil
1 cup shredded part-skim, low-moisture mozzarella cheese2 cloves garlic, minced or 1/4 teaspoon garlic powder
Fresh vegetables on hand (onions, peppers, eggplant, zucchini, spinach, etc)1/2 cup fresh herbs, chopped or 1 1/2 tablespoons dried herbs (oregano, basil, sage, rosemary, etc)
1 medium tomato, slicedSalt and pepper, to taste
Directions for Garden Veggie Pizza:Directions for Easy Pizza Sauce:
1. Chop vegetables. Heat a large skillet on medium heat and add 1 tablespoon oil. When heated, add pungent and firm vegetables first. Here is an example of the order: onions, peppers, eggplant, zucchini and spinach. Saute until tender-crisp, about five minutes.1. Mix together the tomato paste, water, and olive oil.
2.
If baking in oven: Preheat oven to 450°F or temperature stated on pizza crust package.

If grilling: Preheat grill to about 400-500°F.
2. Add garlic, herbs, pepper and salt. Mix well. No cooking is needed. Let stand until ready to assemble pizza.
3. Brush top of crust with remaining oil. Spread pizza sauce on crust. Store any leftover sauce in fridge or freezer and save for another use.
4. Top with sautéed vegetables and tomato slices. Sprinkle cheese over pizza. Top with additional herbs, if desired.
5.
Oven: Bake in oven for 8-10 minutes or until crust edges are golden brown.

Grill: Place pizza onto aluminum foil or pizza stone and cook on grill, covered, over medium heat for 10-12 minutes. Edges should be slightly crispy when done.
6. Let cool ten minutes before cutting into eight slices and serving!
Prep Time: 30 minutes; Cook Time: 10-12 minutes; Servings = 4; Serving size: 2 slices

Green 'n Gold Mac 'n Cheese

Green 'n Gold Mac 'n Cheese

Celebrate Wisconsin’s home team with this unique twist on mac ’n cheese! Feel free to add more hot sauce if you want an extra “kick” of flavor.
Ingredients 
8 oz. dry whole-wheat or macaroni pasta1/4 cup light tub margarine or butter
1 large head or 1 large bunch of broccoli, trimmed & cut into small florets2 tsp Dijon or yellow mustard
8 slices low-fat American cheese1 tsp Worcestershire sauce (low-sodium if available)
2/3 cup skim milk1/2 tsp hot pepper sauce
1/2 cup sliced green onions
Directions:
1. Bring a large pot of water to a boil for the pasta. Add salt to the water and cook pasta for 5 minutes. Add broccoli to water and finish cooking everything together, another 5 minutes or longer. Pasta should be “al dente” (soft but firm) and broccoli should be bright green and crisp-tender.
2. Drain pasta and broccoli in a colander and return to pot.
3. Add the remaining ingredients, stirring until the cheese melts. Cook over medium heat for 8-10 minutes, or until slightly thickened, stirring frequently.
4. Remove from heat and let stand 5 minutes. Mix in green onions and serve immediately.
Servings = about 5;  Prep Time: 25 minutes; Serving Size = 3/4 cup

Healthy Pumpkin Soup

IMG_3042

Pumpkins are not just for making jack-o-lanterns! Pie pumpkins make great desserts, snacks, and soups! Eating just ¼ cup of pumpkin will provide a good source of vitamin A.
Ingredients: 
1 tablespoon canola or olive oil3 sprigs fresh rosemary
1 medium onion, chopped4 cups chicken stock
1 ¾ cups pumpkin puree3 bay leaves
1 medium carrot, chopped1 cup nonfat dry milk (do not reconstitute - keep in powdered form!)

Directions
1. Heat olive oil and chopped onion in large saucepan over medium-low heat for three to four minutes. Do not brown the onions.
2. Add pumpkin puree, chopped carrots, and rosemary to sauce pan and cook for two to three minutes, stirring occasionally.
3. Add stock and bay leaves to saucepan and bring to boil. After contents come to a rapid boil, lower heat to a simmer and cover for 12-15 minutes until vegetables are tender.
4. Remove rosemary stalks and bay leaves and allow soup to cool for five minutes.
5. Place one quarter of the soup into the blender with ¼ cup of powered skim milk and blend.
6. Pour the pureed soup into a large bowl. Repeat the blending step with the rest of the soup and powered skim milk.
7. Pour the pureed soup back into the large saucepan and heat until warmed through. Serve while warm.
Servings = 4;  Prep Time: 10 minutes; Cook Time: about 30 minutes; Serving Size = 1 cup

Hunger Task Force Smoothie

Hunger Task Force Smoothie...yum!

Hunger Task Force Smoothie

This satisfying smoothie recipe is tasty, refreshing, and full of good-for-you nutrients. Fruits, dairy and some dark greens make this a bone-strengthening breakfast or snack that also helps your immune system.
Ingredients:
1 (6-ounce) container of vanilla low-fat yogurt
½ cup skim milk
½ medium banana
¾ cup kale or other greens (spinach, bok choy, collards, beet greens)
1 teaspoon honey (optional)
1 tablespoon lime juice (optional)
Directions:
1. Combine all ingredients in a blender.
2. Blend until smooth. Enjoy immediately!
Servings = 3;  Prep Time: 5 minutes; Serving Size = 2/3 cup

 

Loaded Mashed Cauliflower

Serving Size: 3/4 cupCauliflower

Does this remind you of something you’ve eaten before? Rich in vitamin C and packed with fiber, this recipe is a great addition to any hot or holiday meal. Sprinkle on your favorite toppings to put another personal twist on this delicious dish!

Loaded Mashed Cauliflower

Ingredients 
2 heads cauliflower
2 tablespoons butter, unsalted
1/3 cup milk, skim or 1%
2 teaspoons garlic, minced
1/4 teaspoon salt
Top with cheese, turkey bacon bits, chives and Greek yogurt
Directions:
1. Fill a medium saucepan half full with water and place on stove top on high heat.
2. Cut the cauliflower into bite-size pieces including the stems.
3. When the water is boiling, place the cauliflower in the pot for approximately 8 minutes, or until tender.
4. Drain the cauliflower and place all ingredients in a blender. Blend until smooth.
*NOTE: Be very careful when blending hot items. It is best to place a damp towel over the top instead of using a lid to allow the heat to escape.
5. Top your mashed cauliflower with whatever you like and enjoy!

Servings: 4

Prep Time: 15 minutes

"Na-cho" Average Nachos

Na-cho Average Nachos

"Na-cho" Average Nachos

Gather your friends to enjoy these nachos with a twist. Topped with a variety of vegetables and ultra-rich in vitamin C, these nachos are perfect for your next party or family movie night.
Ingredients 
1 pound mini-peppers (about 25 mini-peppers or 2 large bell peppers)1 cup mild salsa
1 bunch cilantro (about 1 cup chopped)½ cup low-fat cheddar cheese
6 scallions, greens only1 10-ounce can pinto beans, drained
1 16-ounce package fresh mushrooms (cremini, button, etc.)1 10-ounce can of chicken (optional)
1 15-ounce can whole kernel sweet cornPlain Greek yogurt for serving
Directions:
1. Wash mini-peppers under cold running water. Use a knife to cut each mini-pepper in half from the stem to the tip. Scoop out the seeds and remove the stem with your fingers to make a mini-pepper “boat”. Place the mini-pepper “boats” skin-side down in one layer at the center of a baking sheet to make the base of your nachos.
2. Use a colander to rinse corn and beans under cool running water; drain and place in a bowl. Wash cilantro and scallions under cool running water; pat dry. Wipe the mushrooms with a dry cloth to clean. Then chop the cilantro, scallions and mushrooms into small bite-sized pieces. Add them to the bowl for the nacho topping.
3. Add salsa and chicken, if desired, into the bowl. Stir the nacho topping until well combined.
4. Spoon the nacho topping into the mini-pepper boats and top with cheese.
5. Broil for 7-10 minutes until the cheese is crispy and brown. Serve with plain Greek yogurt.
Prep Time: 15 minutes; Cook Time: 10 minutes; Servings = 7-8; Serving size: 4 nachos

Recipe developed by Katie Jobb, RD

 

Night Goggle Snack Wrap

Night Goggle Snack Wraps

Night Goggle Snack Wraps

This snack is crunchy, creamy, and full of Vitamin A! Vitamin A helps you see better in the dark and keeps your skin, teeth, and bones healthy. Dark green and orange vegetables are excellent sources of Vitamin A. If you don't have bok choy, you can use napa cabbage, cabbage, or romaine lettuce leaves instead.
Ingredients 
1 medium head bok choy (also known as pak choi or pak choy)
1/2 cup peanut butter
2 tablespoons ground cinnamon
2 large sweet potatoes
Directions:
1. Scrub sweet potatoes under running water. Poke holes in skin with fork or sharp knife and microwave on high for 4 to 5 minutes or until soft.
2. Break off stems from base of bok choy leaves. Wash leaves under running water to remove dirt and pat dry with paper towel. Use bok choy stems to make “ants on a log” with peanut butter and raisins.
3. Spread peanut butter across each bok choy leaf.
4. Sprinkle cinnamon over peanut butter on each leaf.
5. Cut sweet potato into as many chunks as you have bok choy leaves. Place a chunk on each leaf and mash with fork into peanut butter and cinnamon.
6. Roll bok choy leaf up like a tortilla and enjoy!
Servings = 10;  Prep Time: 10 minutes; Serving Size = 1 wrap

 

No Bake Peanut Butter Treats

No Bake PB Treats

No Bake Peanut Butter Treats

Make this sweet treat for your loved ones! They will love the taste, you will appreciate that there is no baking required, and you can rest easy knowing that you’re feeding your friends and family sweets that are good for them.
Ingredients:
1 cup peanut butter
2/3 cup nonfat dry milk
3/4 cup crushed cereal (any kind) or rolled oats
2 tablespoons honey
1/2 teaspoon ground cinnamon
Directions:
1. In a large bowl, mix together peanut butter and honey.
2. Stir in nonfat dry milk and crushed cereal.
3. Roll dough into one-inch balls and place on a plate.
4. Place in freezer for 30 minutes. Remove and enjoy!
Prep Time: 15 minutes; Chill Time: 30 minutes; Servings = 13; Serving size: 2 one-inch balls

Pico de Gallo

picodegallo

Pico de Gallo

Pico de Gallo, also called “salsa fresco” in Mexico, can be used as a dip for chips, a salad addition, or a fresh topping for poultry and fish. This simple recipe requires only a cutting board, knife, bowl, and measuring utensils.
Ingredients 
1 pound ripe tomatoes (about 3-4 tomatoes)2 tbsp lime juice (or the juice of 1 lime)
1 large onion2 cloves garlic, minced
1/3 cup fresh cilantro (or 2 tbsp dried cilantro)1/4 tsp salt
3 hot peppers or one bell pepper
Directions:
1. Chop tomatoes, onion and cilantro. Seed and chop peppers.
2. Combine all ingredients in a medium bowl.
3. Serve immediately or cover and refrigerate for up to three days.
Servings = 6; Prep Time: 25 minutes; Serving Size = 1/2 cup

 

Red Lentil Soup

Red Lentil Soup

Recipe created by Marge Eiseman

Red Lentil Soup

This cheap and easy to make soup is great for a chilly fall day! Lentils are a great source of dietary fiber and low in calories. This recipe is so flexible - you can make it with mango salsa, serve over cornbread or saute with other veggies!
Ingredients:
About 60 ounces of boiling water
1 medium or large onion
1-2 cloves of garlic, crushed
1 tablespoon olive oil
1 teaspoon dried basil
2 cups red lentils
1 (28-oz) can crushed tomatoes
1/2 cup garlic chipotle salsa
Directions:
1. In a tea pot or water kettle, boil enough water to fill the tomato can 2-3 times.
2. While the water is boiling, chop the onion and crush or mince the garlic.
3. Pour 1 tablespoon of olive oil and 1 teaspoon of dried basil in the pot. Add the onion and garlic to the pot and saute until soft.
4. Add in the red lentils and the crushed tomatoes. Use the boiling water to rinse the tomato can (and fill it about 2-3 times).
5. Simmer with the pot covered for at least 45 minutes.
6. Add in the garlic chipotle salsa and enjoy!
Prep Time: 5 minutes; Cook Time: 45 minutes – 1 hour; Servings = 10; Serving size: 1.5 cups

 

Refrigerator Pickles

Refrigerator Pickles

Kids' Garden Refrigerator Pickles

Use cucumbers from the garden, farmers market or grocery store to make your own pickles with this quick and easy recipe. All pickles are high in sodium (salt), so enjoy as a “once in a while” treat!
Ingredients 
3 medium cucumbers6 black peppercorns
1 cup fresh dill (flowers, seeds and stems all work) or 1/3 cup dried dill weed1/2 cup vinegar
8 tsp salt2 cups water
4 pinches mustard seed
Directions:
1. Harvest, wash, and slice cucumbers into wedges.
2. Place them in a large bowl with dill and salt. Mix by hand or with a mixing spoon.
3. Using two 1-quart mason jars, add to each two pinches of mustard seed, three peppercorns, ¼ cup vinegar, and one cup water.
4. Add half of the dill/salt/cucumber mixture to each jar. If needed, add more water. Seal the lid and turn the jar to mix the pickles with the brine mixture.
5. Refrigerate up to seven days or devour them right away!
Prep Time: 10 minutes; Servings = 18; Serving Size = 2 pickle wedges

 

Roasted Vegetable Quiche

Roasted Vegetable Quiche

Roasted Vegetable Quiche

Enjoy this crustless quiche either hot from the oven or cold from the fridge. Packed with protein and vegetables, this nutrient-dense recipe is perfect for breakfast, lunch or dinner. Vary the vegetables until you find your favorite mixture to roast!
Ingredients: 
1 large onion, sliced1 cup low fat swiss cheese
3-4 cups chopped vegetables to roast (beets, broccoli, cauliflower, turnips, asparagus, carrots)1 cup skim or 1% milk
3 tablespoons extra virgin olive oil, divided1/2 teaspoon black pepper + extra (if desired)
8 eggs1 teaspoon salt + extra (if desired)
Directions:
1. Preheat oven to 400 °F.
2. In a bowl, mix the chopped vegetables with 2 tablespoons of olive oil. Then spread the mixture onto a baking sheet. Sprinkle with black pepper or additional seasoning if desired. Bake vegetables in the oven for 30-40 minutes or until vegetables are soft and slightly brown (or crispy on the edges if preferred). Remove from oven when done and set to the side.
3. While vegetables are roasting, add 1 tablespoon of olive oil to a skillet over medium heat. Add onions to the skillet; cook until they caramelize to a golden brown color. Add a dash of salt while caramelizing to draw out the flavor.
4. Coat the bottom and sides of a pie pan with either spray or liquid olive oil. Layer the caramelized onions onto the bottom of the pan to create a "crust."
5. Scoop roasted vegetables into the pie pan creating an even layer on top of the onions. The pie pan should look fairly full.
6. In a medium bowl, whisk together the eggs, milk, cheese, salt and pepper. Eggs should be slightly beaten. Pour mixture over the vegetables and onions. Be sure to fill all open spaces with egg mixture.
7. Bake quiche in the oven for 1 hour until the entire surface is lightly bronzed.
8. Allow quiche to cool for 20 minutes. Finally, slice into wedges and serve!
Servings = 8;  Prep Time: 35 minutes; Cook Time: 1 hour; Serving Size = 1 slice

 

Simple Spaghetti Squash

Spaghetti Squash

Simple Spaghetti Squash

Switch up your pasta dinner with spaghetti squash! Substituting spaghetti squash for spaghetti noodles saves you about 180 calories per serving. This is a low-calorie but filling dish packed with good-for-you potassium, Vitamin C and fiber. If desired, add cooked lean ground beef or turkey for more protein and iron.
Ingredients 
1 spaghetti squash
1 cup spaghetti sauce (use low-sodium if available)
Other spices as desired, such as basil, sage, rosemary, oregano, pepper, etc.
2 tbsp grated Parmesan cheese
Directions:
1. Cut squash lengthwise and scoop out seeds with a large spoon.
2. If cooking in microwave:
A. Place squash halves with flesh facing down in a large microwave-safe dish and add 1/2 to 1 inch of water to dish.
B. Cook on high for 10-12 minutes or until a fork pierces the skin of the squash easily.
3. If cooking in oven:
A. Preheat the oven to 375 degrees Fahrenheit.
B. Place the squash flesh side down in a 9x13-inch pan and add 1 inch of water. Bake 40-45 minutes or until a fork pierces the skin of the squash easily.
4. Heat spaghetti sauce in microwave or in a saucepan.
5. Scrape the flesh of the squash with a fork and place in a bowl.
6. Rub spices over the top of the spaghetti squash, top with spaghetti sauce, sprinkle with Parmesan cheese and enjoy!
Servings = 2;  Prep Time: 5 minutes; Cook time: 10-12 minutes in microwave, 40-45 minutes in oven; Serving Size = 1 1/2 cups

 

Sriracha Buffalo Cauliflower Bites

 

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Sriracha Buffalo Cauliflower Bites

Ingredients: 
2 small or 1 large head cauliflower, cut into florets1 teaspoon salt + pepper
3 eggs, beaten 1/2 cup sriracha
1 1/4 cups panko bread crumbs (may use a gluten free bread crumb if needed)1/4 cup hot sauce
1/2 cup grated parmesan cheese6 tablespoon butter melted
1 teaspoon paprika1 teaspoon low-sodium soy sauce OR fish sauce
Directions:
1. Preheat the oven to 400 degrees F. Line a large cookie sheet with cooking parchment paper.
2. Add the beaten eggs to a bowl. In another separate bowl combine the bread crumbs, Parmesan, paprika, salt and pepper.
3. Dip each cauliflower floret though the egg and then dredge though the bread crumbs, making sure to cover the cauliflower completely in the bread crumbs. Place on the prepared baking sheet and repeat with the remaining cauliflower.
4. Bake for 25 minutes, turning the cauliflower halfway through cooking.
5. Meanwhile, whisk together the sriracha, hot sauce, butter and soy sauce (or fish sauce) until smooth. Once the cauliflower are done roasting, gently toss with the sriracha buffalo sauce and then return each piece to the baking sheet. Place back in the oven to warm through, about 5 minutes.
6. Transfer to a serving plate and garnish with fresh cilantro or parsley. Serve with Yogurt Ranch or favorite dipping sauce.
Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Servings = 6

 

Tasty Halloween Popcorn

Tasty Halloween PopcornTasty Halloween Popcorn

Snacking on Halloween doesn’t always include chocolate and candy. This incredibly easy, tasty & affordable snack is a great way to grab a bit in between meals without spoiling your dinner!

Tasty Halloween Popcorn

Ingredients:
2 cups popped popcorn (try Boom Chicka Pop White Cheddar!)
2 tablespoons Olive Oil
1/2 tablespoon Paprika
1/2 teaspoon Cayenne Pepper

Directions:

Combine all ingredients and enjoy!

Toasted Green Beans with Almonds

Toasted Green Beans 3

Toasted Green Beans with Almonds

This side dish is a quick and delicious addition to any holiday meal. Serving as a healthy substitute to green bean casserole, this recipe is filled with vitamins, minerals and fiber. The crunchy almonds also provide a boost of protein packed with flavor.
Ingredients 
1 pound fresh or frozen green beans
1/4 cup slivered almonds
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon lemon juice (optional)
2 cloves chopped garlic (optional)
Directions:
1. If using fresh green beans, bring a medium saucepan of water to boil. Cook green beans for 7-10 minutes on medium-high heat until tender-crisp. Then strain water and set aside.

If using frozen green beans, cook using package instructions.
2. In a large skillet, cook almonds in olive oil over low heat. If desired, add garlic and cook until golden brown, about 2 minutes. Stir in lemon juice and cooked green beans until well combined.
3. Season with salt and pepper. Enjoy while hot!

Servings: 6; Prep Time: 5 minutes; Cook Time: 20 minutes; Serving Size: 1/2 cup

Tomato Basil Panini

Melty Panini

Tomato Basil Panini

This simple grilled sandwich is quick, cheap and full of flavor! It is an excellent source of bone-building calcium and will keep you full with its fiber and protein. Serve with fresh vegetables and fruit to have a perfectly balanced meal!
Ingredients:
4 100% whole wheat sandwich thins or 8 whole wheat bread slices
1 cup shredded or 4 slices low-moisture part-skim mozzarella cheese
1 large tomato, sliced
1/2 cup packed fresh basil leaves or 2 tablespoons dried basil or 1/2 cup of your favorite pesto
Directions:
1. Preheat oven broiler, griddle or electric grill (e.g. George Foreman) on medium-high heat. If using pesto, spread 1 tablespoon on each half of sandwich thin. Sprinkle 2 tablespoons of cheese on the bottom half of each sandwich thin.
2. Layer tomato slices, 6 basil leaves (or ½ tablespoon dried basil), and 2 tablespoons of cheese onto each thin.
3. Place the other piece of sandwich thin on top. Place under broiler for 2 minutes, or onto griddle or electric grill. If using a broiler or griddle, turn over after two minutes and cook for another 2 minutes or until cheese is melted and bread is browned. Serve while warm.
Prep Time: 10 minutes; Servings = 4; Serving size: 1 panini

 

Veg-Out Taco Supreme

Now THAT'S a tasty taco

The "Veg-Out" Taco Supreme

Relax while eating this tasty taco. It's filled with a variety of vegetables and super rich in Vitamin C. High in fiber and wrapped in Whole Grains, this dish is both delicious and nutritious.
Ingredients 
6 6-inch flour or corn tortillas2 tablespoons olive oil
1 small head broccoli, chopped into florets (2 cups)1 cup mild salsa
1 small yellow onion, diced2 teaspoons chili powder
1 small zucchini, chopped1 teaspoon cumin
1 red pepper, diced1/2 teaspoon salt
1 small sweet potato1/2 teaspoon pepper
1 15-ounce can low-sodium black beans, drained and rinsed1 1/2 teaspoons minced garlic (optional)
1 jalapeño, diced1 10-ounce can of chicken, drained
1 lime, juicedCheese, cilantro and plain yogurt for serving
Directions:
1. Wash sweet potato. Using a fork or knife, poke 6 holes into the sweet potato and then place it in the microwave for 5 minutes. Larger sweet potatoes may need extra time. Once removed from microwave, allow sweet potato to cool and then cut is into ½-inch cubes.
2. Heat olive oil over medium-high heat in a large skillet. Add onions, jalapeño and garlic if desired; cook 2-3 minutes until onions are a bit clear.
3. Add the vegetables to the skillet in the following order: broccoli, zucchini, red peppers and sweet potatoes. Sauté vegetables until tender-crisp, about 5-10 minutes.
4. Add black beans and chicken if desired. Then stir in salsa, chili powder, cumin, lime juice, salt and pepper. Cook on low heat for 2-3 minutes for flavors to combine.
5. Scoop vegetable mixture onto tortillas. Top with cheese, cilantro and plain yogurt. Finally, eat up!
Prep Time: 10 minutes; Cook Time: 20 minutes; Servings = 6; Serving Size = 1 taco

 

Whipped Pumpkin Delight

Whipped Pumpkin Delight

Enjoy this delicious lighter version of pumpkin pie! This no-bake recipe is quick, simple and a good source of Vitamin A.
Ingredients: 
1 3/4 cup pumpkin puree or one 15 oz can of 100% pure pumpkin¼ teaspoon ground ginger
1 One-ounce sugar free, fat-free butterscotch instant pudding mix (unprepared)*1/8 teaspoon ground nutmeg
1 Eight-ounce tub light whipped topping, thawed¼ teaspoon almond extract***
½ teaspoon ground cinnamon**36 graham cracker squares

Directions 
1. In a large bowl, mix pumpkin and pudding mix until combined.
2. Add the rest of the ingredients and continue to mix until well combined. Don’t over mix! This would decrease the airiness of the pumpkin delight.
3. Serve with graham crackers or apples.
Servings = 12;  Prep Time: 10 minutes; Serving Size = 1/4 cup pumpkin delight with 3 graham cracker squares

Whole Grain Grins

Whole Grain Grins 2

Whole Grain Grins

Get creative while eating your vegetables and whole grains! If you're having a bad day, make your veggies grin at you and you'll grin too!
Ingredients 
Assorted raw vegetables
1 100% whole-wheat sandwich or bagel thin or two slices toasted whole-wheat bread
1-2 tablespoons hummus or one wedge of light cheese spread
Directions:
1. Chop vegetables you will use to create your veggie face.
2. Pull sandwich or bagel thin into two halves.
3. Spread hummus or cheese onto both halves.
4. Start creating your artwork on the hummus or cheese with chopped vegetables!
Prep Time: 15 minutes; Servings = 1; Serving Size = One sandwich thin

 

Zesty Sweet Potato Fries

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Zesty Sweet Potato Fries with Sriracha Dipping Sauce

Baked -not fried- and rich in vitamin A, this recipe is a healthy alternative to regular ol' french fries.
Ingredients 
For Sweet Potato Fries:
2 tablespoons olive oil1 teaspoon sriracha sauce
2 large sweet potatoes, cut 1/4-inch thick fries or wedges1 teaspoon ground cumin
1 teaspoon chili powder1 teaspoon paprika
1 teaspoon salt1 teaspoon black pepper
Sprinkle of garlic powder (optional)Sprinkle of cayenne pepper (optional)
For Dipping Sauce:
1 cup Greek yogurt1 garlic clove, minced
1 tablespoon freshly squeezed lime juice2 teaspoons chili powder
1⁄2 teaspoon salt1⁄2 teaspoon fresh ground black pepper
2 teaspoons sriracha sauce (or to taste)
Directions:
1. Preheat oven to 425 degrees.
2. Whisk olive oil and sriracha together in a small bowl. In a large bowl, pour mixture over sweet potatoes and toss to coat.
3. Combine cumin, chili powder, paprika, salt and pepper in a separate small bowl. Then, add spices to the potatoes and toss to coat. Arrange potatoes in one layer on a dry baking sheet.
3. Bake on lowest rack 10 minutes. Turn potatoes with a spatula and bake 10 more minutes, or until golden brown on all sides.
4. While potatoes are cooking, whisk dipping sauce ingredients together in a small bowl.
5. Remove potatoes from the oven and serve with sriracha dipping sauce.
Prep Time: 10 minutes; Cook Time: 20 minutes; Servings = 2-4

Recipe adapted from www.food.com.

Zucchini Coleslaw

Zucchini Coleslaw 2

Zucchini Coleslaw

All of the vegetables in this recipe grow easily in your garden and are not costly at the grocery store. With only 41 calories per serving and one-third of the vitamin C you need in a day, this coleslaw is a healthy way to feature your favorite salsa.
Ingredients:
2 small zucchini
1 medium carrot
1/4 medium head of cabbage
3 medium radishes
2 green onions
1/3 cup reduced fat mayonnaise
1/2 cup mild salsa
Directions:
1. Using a box grater or peeler, shred zucchini and carrot into a large bowl.
2. Next, shred cabbage by removing outer leaves, cutting out the core, slicing in two halves, and cutting through the cabbage diagonally in small slices. Rinse slices in a colander and pat dry with paper towel. Add to zucchini mixture.
3. Thinly slice the radishes and green onions and add to bowl.
4. Add mayonnaise and salsa. Stir well to combine.
5. Cover and refrigerate. Stir to combine prior to serving.
Prep Time: 25 minutes; Servings = 8; Serving size: 1 cup

Zuchinni Monster Bread

Download Recipe Here

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This delicious treat is packed with one and a half cups of zucchini. Great for kids & adults!

Zucchini Monster Bread

A delicious treat that still packs in one and a half cups of zucchini.
Ingredients: 
1 1/2 cups all-purpose flour2 eggs, lightly beaten
1 1/2 cups whole wheat flour*1 1/2 cups sugar
1 tablespoon baking powder2 medium zucchini, unpeeled & coarsley shredded (about 1 1/2 cups)
1 tablespoon plus 1 teaspoon ground cinnamon, divided 2/3 cup canola oil or olive oil
1/2 teaspoon salt1 cup water
1 tablespoon vanilla extract1 cup chopped walnuts or pecans (optional)
2/3 cup raisins or chocolate chips (optional)*if you do not have whole wheat flour use all-purpose flour
Directions:
1. Preaheat oven to 350 degrees. Grease & flour 2 loaf pans; set aside.
2. In a large bowl, stir together flour, baking powder, 1 tablespoon cinnamon and salt. Make a well in the center of the flour mixture; set aside.
3. In a medium bowl, combine eggs, sugar, shredded zucchini, oil, water & vanilla. Add zucchini mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Optional: fold in nuts & raisins or chocolate chips. Spoon batter into prepared pans. Sprinkle the remaining 1 teaspoon of cinnamon over the top of the loaves (1/2 teaspoon each).
4. Bake 55 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove from pan and cool completely on a wire rack. Slice & eat! (wrap the second loaf in plastic wrap and freeze for later.)
Servings = 24;  Prep Time: 25 minutes; Bake time: 55 minutes; Serving Size = 1 slice