Zucchini Primavera

This has always been one of my favorite pasta sauces my mom makes because I love zucchini and olives. This recipe is from her first cookbook she published. You can buy my mom's cookbook(s) from her website here. Enjoy! 

Zucchini Primavera
Source: Lori Bakes Gluten Free Cookbook
-------------------------------------------------------------------
Makes: 4 dozen
   
Ingredients:
2 tbs olive oil
1/2 cup onion, chopped
1 clove garlic, minced
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 cup water
1 chicken bouillon cube
1 cup zucchini, diced
1/2 cup slicked black olives
1/2 tsp salt
1/2 tsp Italian seasoning
Grated Parmesan cheese

Instructions:
1. In a large deep skillet, heat oil and saute onion and garlic until tender (about 1 minute). 
2. Add remaining ingredients; bring to a coil. Reduce heat and simmer uncovered for 15-20 minutes. 
3. Serve over hot, cooked pasta and sprinkle with Parmesan cheese before serving.

Zucchini Primavera

You can also substitute the cup of water and chicken bouillon for a cup a vegetable stock to make it vegetarian.

Cloverleaf Cookies

Cloverleaf Cookies
Source: Best of Country Cookies Cookbook
-------------------------------------------------------------------
Prep: 10 min (refrigerate dough for 2 hours)
Bake: 10-12 minutes
Makes: 5 dozen

Ingredients:
1/2 cup butter or margarine, softened
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 1/2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup miniature semisweet chocolate chips
1/4 cup chunky peanut butter
1 ounce unsweetened chocolate, melted and cooled

Instructions:
1. In a mixing bowl, cream butter, shortening and sugars. Beat in egg and vanilla.
2. Combine flour, baking soda and salt; gradually add to the creamed mixture. 
3. Divide dough into thirds. Add chocolate chips to one portion, peanut butter to another and melted chocolate to the third portion.
4. Cover and refrigerate for 2 hours or until firm. Roll 1/2 teaspoonfuls of dough into balls. For each cookie, place three balls (one of each dough) with edges touching on ungreased baking sheets to form a cloverleaf. Place cookies 2 inches apart. 
5. Bake at 375 degrees for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

Cloverleaf Cookies

Chocolate Chip Cookie Dough Truffles

My mom got me "The Cookie Dough Lover's Cookbook" for Christmas. (You can buy a copy of the book off of Amazon here.)  I finally had some time to try a recipe from it and these truffles were delicious and didn't require baking!

Chocolate Chip Cookie Dough Truffles
Source: The Cookie Dough Lover's Cookbook by Lindsay Landis
-------------------------------------------------------------------
Active Time: 1 hour
Total Time: 2 hours
Makes: about 30 truffles

Ingredients:
**Cookie Dough**
1 stick (1/2 cup) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tbsp milk or cream
1/2 tsp vanilla extract
1- 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup mini semisweet chocolate chips
**Chocolate Coating**
8 ounces dark-chocolate candy coating

Instructions:
1. In a large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated  Stir in chocolate chips. Cover and chill dough for 30 minutes or until firm enough to handle.
2. Form dough into 1-inch balls and arrange them on baking sheets lined with parchment paper. Place sheets in the freezer for at least 15 minutes. Meanwhile, melt chocolate candy coating in a double boiler or microwave according to package directions, being careful not to overheat it. Using a fork or dipping tool, dip truffles one at a time in candy coating to cover. Tap fork on the edge of the bowl to shake off excess coating, and return truffles to baking sheets to set.
3. Refrigerated in an airtight container, truffles will keep for up to 1 week.

Chocolate Chip Cookie Dough Truffles

Potato Chip Cookies

My mom made these cookies for her sister's wedding and they have been one of her favorites ever since! 

Potato Chip Cookies
Adapted from: Better Homes and Gardens (LINK)
-------------------------------------------------------------------
Prep: 20 min
Bake: 10 min
Makes: about 40 cookies

Ingredients:
1 cup butter, softened
1 cup shifted powdered sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup crushed fresh potato chips

Instructions:
1. Preheat oven to 350 degrees. 
2. Combine butter and the 1 cup powdered sugar in a large mixing bowl; beat with an electric mixer on medium speed for 3 minutes. Add vanilla and beat until well mixed. Gradually beat in flour. Stir in potato chips with a wooden spoon.
3. Drop by rounded teaspoons onto a greased cookie sheet. Press down gently to slightly flatten dough before baking. Bake in oven for 10 minutes.
4. Transfer cookies to a wire rack. While cookies are still warm, roll in powdered sugar. Cool completely

Potato Chip Cookies

Garlic Parmesan Roasted Chickpeas

Chickpeas are my favorite so I tried out this recipe from Modern Parents Messy Kids. Again, it's another simple and healthy snack. I hope to try their recipe for the honey cinnamon roasted chickpeas soon and I will let you know how they turn out!

Garlic Parmesan Roasted Chickpeas
Source: Modern Parents Messy Kids (LINK)
-------------------------------------------------------------------
Prep: 10 min
Bake: 45-60 min

Ingredients:
2 cans of chickpeas (garbanzo beans)
2 tbs olive oil
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1/4 tsp fresh cracked pepper
1/2 tsp sea salt

Instructions:
1. Preheat oven to 375 degrees. 
2. Prepare the beans for roasting by draining and rinsing them, then letting them dry on a towel until most of the excess moisture is absorbed. Spread on a baking sheet lined with parchment paper. Roast the chickpeas in the oven for 45-60 minutes or until the beans are crunchy throughout (just test one- if they are still mostly soft on the inside and there's no crunch, keep baking). 
3. Immediately (while beans are still hot), toss with olive oil and seasonings. Serve hot or at room temperature. They are best the first day, but can be kept in an airtight container for up for 4 days.

Garlic Parmesan Roasted Chickpeas

Garlic Parmesan Roasted Chickpeas

I took my chickpeas out of the oven 15 minutes early and seasoned them. Then, I put them back in to bake the rest of the time. I thought this worked well because the seasonings stuck to the chickpeas instead of sliding off! They were soooo good! I hope you like them too!

Flatout Pizza

This recipe is extremely simple but I posted it anyways to tell you about the brand "Flatout" crust I used. They sell a variety of flat breads that are healthy and delicious. They're high in protein and fiber but are low in calories. The one I used for this pizza (Thin Crust Artisan Pizza - Rustic White) had 7 grams of protein, 3 grams of dietary fiber, and was only 140 calories. You can bake them, grill them, roll them, or make sandwiches out of them. They're very versatile so you can be creative with how you use them!


"Flatout" Pizza
-------------------------------------------------------------------
Prep: 5 minutes
Bake: 10-15 minutes

Ingredients:
1 Flatout Thin crust Artisan Pizza - Rustic White
3 tbs pizza sauce
1 1/2 cup shredded mozzarella cheese
Any other toppings you prefer (I used black olives and tomatoes)

Instructions:
1. Preheat oven to 350 degrees.
2. Spread pizza sauce on Flatout crust to the edges. Add cheese and other toppings.
3. Place pizza in preheated oven for 10-15 minutes o r until cheese is fully melted. Remove from oven and cut into slices.

Flatout Pizza

Flatout Pizza

Chocolate Peanut Butter Banana Smoothie

This is a really simple recipe for a snack or breakfast because the protein in the Greek yogurt will keep you full for a while. You can adjust the measurements to how you like it. If you like peanut butter, add more. If you want it to be thicker, add less milk but more ice. Experiment until you find the right proportions for you! Enjoy! :)

Chocolate Peanut Butter Banana Smoothie
-------------------------------------------------------------------
Prep: 5 minutes
Makes: 1 serving

Ingredients:
1 large banana
2 tablespoons peanut butter
1/2 cup (4 oz) of Oikos chocolate Greek Yogurt
1/4 skim milk
3 ice cubes

Instructions:
1. Place banana, peanut butter, Greek yogurt, milk, and ice cubes in blender and blend until smooth.

Chocolate Peanut Butter Banana Smoothie

Chocolate Peanut Butter Banana Smoothie

Fluffer Nutter Cookies

My sister, Mallory, is a dietetics major and loves the Snack Girl blog with healthy recipes that tend to be pretty simple. Mallory made these cookies from Snack Girl while I was still at school. Although they don't look very pretty, they were really good and gluten free!

Fluffer Nutter Cookies (GF)
Source: Snack Girl (LINK)
-------------------------------------------------------------------
Prep: 10 minutes
Bake: 10-12 minutes
Makes: 24 cookies
Calories: 99 per cookie

Ingredients:
1 cup all natural peanut butter (creamy or crunchy)
1 egg
3/4 cup brown sugar
1/2 tsp baking soda
1 tsp vanilla extract
1/2 cup miniature marshmallows

Instructions:
1. Preheat oven to 350 degrees. Mix peanut butter, egg, brown sugar, baking soda, and vanilla extract until well blended. Fold in marshmallows.
2. Drop spoonfuls on baking sheet about one inch apart and bake for 10-12 minutes until brown on the edges.
3. Remove from baking sheet immediately (or the marshmallow will stick) and cool on a plate

Fluffer Nutter Cookies

Fluffer Nutter Cookies

Enjoy!