Healthy Chocolate Zucchini Bread

You know those giant chocolate muffins from Sam’s Club – that’s what this bread taste like. You can’t even taste the zucchini. We are growing zucchini in our garden this summer so I’m going to need to find more of these recipes.

Healthy Chocolate Zucchini Bread by Wyldflour Blog
IMG_10861 c. flour
1/2 c. unsweetened cocoa powder
3/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. semi-sweet chocolate chips
2 large eggs
1/4 c. canola oil
1/4 c. plain Greek yogurt
1/2 c. sugar
1 tsp. vanilla
1 1/2 c. shredded zucchini

Shred on zucchini on a grater. Absorb some of water with a paper towel.

In a large bowl, combine flour, cocoa, baking soda, baking powder, and salt. In another bowl, combine eggs, oil, yogurt, sugar, and vanilla. Pour into flour mixture and integrate with fork. Fold in chocolate chips with a spatula. Then, fold in zucchini until well combined. Pour into a greased bread pan. Bake at 350 degrees for 45-50 minutes.

 

 

Better Than Lasagna Casserole

For about 6 years of my life, I worked for domestic violence agencies. I had the pleasure of meeting some of the most amazing women who are life long friends. I was also blessed to meet so many amazing survivors. I was lucky enough that they allowed me to help them share their stories with other to help people better understand the issue of domestic violence. For about a year of my life, I also volunteered with women who were domestic violence survivors that were incarcerated. You may not know that 89% of women who are incarcerated for substance abuse issues have also experienced domestic violence. I still think about these women – especially in times like this. As we are all quarantined at home, how many women (and yes, some men) and children are scared for their lives? May you continue to support your local domestic violence shelters as your budgets allow. Their critical services will be used significantly in the weeks and months ahead.

IMG_1004Although I didn’t have the opportunity to work with SAFEHOME Chef Sarah, I have had the pleasure of working with many incredible chefs at SAFEHOME and Hope House. Trust me, their work is so much harder that it seems. They have to prepare two meals everyday, plus also help prepare food ahead for the weekend staff to heat up between answering the hotline and assisting shelter residents. Our chef was out for a while once and some of us offered to take turns cooking. Just making a casserole, salad, and dessert for 39 people was quite the undertaking.

SAFEHOME shared this recipe on their Instagram page recently. It doesn’t feed 39 people but it does make one hearty dish. May you enjoy this easier than lasagna recipe.

If you or someone you know needs help, please call the Kansas City metro-wide crisis hotline at 816-HOTLINE. The phone number is answered 24 hours a day by trained professionals who can help you safety plan and access resources to help keep you safe.

Better Than Lasagna Casserole by SAFEHOME Chef Sarah
IMG_10054 c. cooked egg noddles (8 oz. dry)
1/3 c. minced onion
1 lb. ground beef
1/4 c. diced green pepper (optional)
16 oz. tomato sauce
1 tsp. oregano, dry
1 c. cottage cheese
1 tsp. basil, dry
8 oz. cream cheese, softened
1/2 tsp/ garlic, granulated
8 oz. sour cream
salt and pepper to taste

Cook noddles. Cook onion and ground beef. Mix together tomato sauce, ground beef mixture, garlic, basil, and oregano. Mix together cheeses. Spray a 2 quart baking dish. Put half the noodles on bottom. Top with cheese mixture. Place remaining noddles in dish. Top with meat mixture. Refrigerate for at least 1 hour. Bake at 375 degrees for 45 minutes.

Notes:

  • I did not use the peppers.
  • I did not refrigerate it before baking.
  • You can use any kind of pasta – broken spaghetti, rotini, or elbow macaroni. 
  • I would have liked a little more sauce. I think maybe using a 24 oz. would have allowed me to put a little on the bottom of the dish or over the cheese.
  • I added fresh basil and oregano to this recipe from my indoor herb garden. 

Baked Tilapia

In our adventures in the freezer, we fold bunch of tilapia. That sent Jeremiah searching for recipes to make. This one is very flavorful.

Mouth Watering Baked Tilapia as modified by Jeremiah Slater
IMG_0881 (1)2 cloves of garlic
1/4 c. of soy sauce
1/4 c. lemon juice
1 T. Olive Oil
1 T. Worcestershire sauce
1/4 c. shallot
salt & pepper
1/2 tsp. paprika
1/2 tsp. Italian Seasoning
1 slice of pears on each (dice rest of pear and add to dish)
2 T. butter
2 tilapia fillets
parsley

Mix wet ingredients plus onion, mashed garlic, and diced pear in a small bowl. Spray baking dish and place tilapia inside. Sprinkle with salt, pepper, paprika, and Italian seasoning. Pour liquid over fillets. Place a slice of pear and 1 T. of butter on each. Bake at 425 degrees for 14 minutes. Remove sliced pear and sprinkle with parsley.

 

 

Chocolate Chip M&Ms Cookies

Amber Angel

Angel outfit (including a wire hanger halo wrapped in black electrical tape and gold tinsel pre-Pinterest days) created by mother for the church Christmas play. She also made the plastic canvas gingerbread house on the console stereo. The painting was done by my Great Grandpa Reith. The ceramic Christmas tree was created by my Grandma Fletcher. 

M&Ms are the best. When I was a little kid, my family had those Christmas stocking that went from big to small. My stocking was tiniest and all my parents could fit in it was snack sized bag of M&Ms.

As an adult, I’ve always had a jar of M&Ms in my home. We usually buy one of big jars from Sam’s Club. It was getting low in quarantine so we ordered the biggest bag HyVee sells for home delivery. FYI – it is about half the size. For Easter, we bought a box of Christopher Elbow Chocolates through Shatto Home Delivery. I have to say, that has helped me curb my M&Ms eating. For that reason, I spared a few for this cookie recipe. I made some chocolate chips cookies the next weekend and Jeremiah said this cookie recipe was way better.

M&M Chocolate Chip Cookies from Mom Time Out Blog
IMG_08713/4 c. butter, softened (1 1/2 sticks)
1 c. brown sugar
1/2 c. sugar
1 egg
1 T. vanilla
2 1/2 c. flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
12 oz. chocolate chips
1 c. M&Ms

Cream together butter and sugars. Beat in egg and vanilla. In another bowl, mix flour, cornstarch, baking soda, and salt. Gradually mix into butter mixture. Fold in chocolate chips and M&Ms. Refrigerate for at least and hour before baking. Line a cookie sheet with parchment paper and preheat oven to 350 degrees. Cook for 10-12 minutes.