Zucchini Bread with Pineapple

Zucchini Bread with Pineapple

Ingredients

3 eggs

1 cup olive oil

2 cups sugar

2 teaspoons vanilla

2 cups coarsely grated zucchini

1 can (8oz) crushed pineapple, drained

3 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoon cinnamon

3/4 teaspoon nutmeg

1 cup chopped walnuts

1 cup raisins

Method

1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.

****I didn't have any nutmeg or nuts. I also added craisens instead of raisens and it turned out so yummy!

Ricotta Stuffed Zucchini

Ricotta Stuffed Zucchini

Ingredients

•             2 zucchini, halved lengthwise

•             1/2 teaspoon salt

•             1/2 teaspoon ground black pepper

•             1/2 cup part-skim ricotta cheese

•             1/4 cup shredded part-skim mozzarella cheese

•             2 tablespoons grated Parmesan cheese

•             1 teaspoon fresh lemon juice

•             2 teaspoons dried basil

•             1/2 teaspoon salt

•             1/2 teaspoon ground black pepper

Directions

1.            Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.

2.            Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.

3.            Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.

4.            Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

Zesty Zucchini Skillet

Ingredients

• 2 tablespoons vegetable oil
• 4 cups diced zucchini
• 1 cup chopped onion
• 1 cup chopped carrots
• 1/2 green pepper, sliced thin
• 3/4 cup chopped celery
• 1/2 teaspoon garlic powder
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1/4 teaspoon salt
• Pepper to taste
• 1/3 cup picante sauce
• 2 teaspoons prepared mustard
• 1 medium tomato, diced
• 1/2 cup shredded Monterey Jack cheese

Directions

• In a skillet, heat oil over medium. Cook and stir the next six ingredients until vegetables are crisp-tender. Combine basil, oregano, salt, pepper, picante sauce and mustard; pour into skillet. Cook and stir for 3 minutes. Gently stir in tomatoes; heat through. Sprinkle with cheese and serve immediately. Yield: 8 servings.

Easy Pleasing Meatloaf

Easy Pleasing Meatloaf

2 eggs

2 lbs Hamburger

1 pkg Chicken flavor stuffing mix

1 cup water

½ cup BBQ sauce divided

Mix ¼ cup BBQ sauce and rest of ingredients together in a bowl.  Put mixture in a 13X9 pan pour the remaining BBQ sauce on top and bake for 1 hour at 375.

Easy Beef Teriyaki

Easy Beef Teriyaki

1 pound boneless beef sirloin steak cut into strips 3/4 inch thick
1 tablespoon oil
1  can Golden mushroom soup
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1 bag 16 oz frozen oriental stir fry vegetables
4 cups hot cooked rice

In a skillet over medium heat cook beef  in oil until browned and juices evaporate. Add soup, soy sauce and sugar. Heat to a boil, reduce heat to medium add vegetables. Cover and cook 5 minutes until vegetables are tender-crisp, stirring occasionally. Serve over rice.

Simple Hamburger Hot Dish

Simple Hamburger Hot Dish

I

3	cups uncooked rotini pasta (8 oz)
1	lb lean (at least 80%) ground beef
1	large onion, chopped (1 cup)
1	teaspoon garlic powder
1/2	teaspoon salt
1	can (14.5 oz) diced tomatoes, undrained
1	can (15 oz) tomato sauce
1	tablespoon sugar
1	cup shredded American-Cheddar cheese blend (4 oz)

1.    1 Heat oven to 350°F. Cook and drain pasta as directed on package.

2.    2 Meanwhile, in 10-inch skillet, cook beef, onion, garlic powder and salt over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

3.    3 Stir in tomatoes, tomato sauce, sugar and pasta. Pour into ungreased 8-inch square (2-quart) glass baking dish.

4.    4 Cover dish with foil. Bake 30 to 40 minutes or until bubbly around edges. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

E

****Slightly undercook the rotini for perfect al dente pasta in casseroles.

Like things spicy? Use 1 can (14.5 oz) diced tomatoes with green chiles instead of plain diced tomatoes.

NOTE: I used stewed tomatos and a can of green chiles.