Recipe Source

Wow – it’s been awhile since I’ve posted anything other than a meal plan.  I just haven’t had the motivation lately, I guess.  Maybe I just needed a blogging break. 

However, my garden has kicked into high gear in this past week.  And the one thing that we always (never fails) have an over-abundance of?  Zucchini!  With only two of us in the house, I’m always struggling to find different ways to use it, or begging my friends and family to take some off our hands!  I know there are so many ways that zucchini can be used.  So, this year, I’m going to try to explore them all. (Okay, maybe not all, but a lot!)

Yesterday I really wanted to find a different recipe for zucchini for dinner.  For some reason the fact that we had a can of butter beans was sticking in my mind, so I put the two together, and found this!  I guess this is basically like a quiche (though, TBH, I’ve never made or actually had quiche) without the pie crust.

J and I both thought it was very good.  And it was quite filling!  It’s also very easy to make.  Just mix everything together, pour into a pie tin and bake!

2 c grated zucchini (try to squeeze out as much water as you can)
1 small onion, finely diced (about 1/4-1/2 c)
1 can butter beans, drained and rinsed
1/4 c shredded cheese (I used colby and monterey jack)
1/2 c self-rising flour
3 eggs
2 T olive oil
1/4 t salt

Preheat oven to 350 and lightly grease a pie pan or 9″x9″ baking dish.

In a large bowl, mix the zucchini, onion, beans, cheese and flour.

In a small bowl, whisk together the eggs, olive oil and salt.  Then pour your egg mixture into the zucchini mixture, and stir well.

Pour into your pie pan and cook for about 30 minutes, until top is lightly golden.  Cut into 8 triangles and enjoy!


Recipe from Pink Parsley

I love granola.  It’s healthy and a great snack!  This recipe was delicious with the pumpkin pie spices and maple mixture.

I used homemade pumpkin puree for this recipe, which is really simple to make.  Just roast some pumpkin and put it in your blender! 🙂

When I make granola, I do have some trouble knowing when to take it out of the oven, so this was just slightly overdone.  I’ve noticed it doesn’t actually get crunchy in the oven, but begins to crunch as it cools. I think next time I may try to turn the temp down and cook it low and slow and maybe this will avoid overcooking.

I made a few changes from the original recipe, skipping the flax seeds, pepitas, raisins and figs.  I didn’t have any on hand (not exactly sure what pepitas are), but it still tasted delicious!

3/4 c pumpkin puree
1/2 c pure maple syrup
1/4 c canola oil
2 T honey
3 c old-fashioned oats
1/2 c whole almonds (I did almond slivers)
1/3 c sunflower seeds
2/3 c coconut
2 T cinnamon
1/2 t nutmeg
1/4 t ground ginger
1 t salt
1/2 c dried cranberries

Preheat oven to 350, and line a baking sheet with parchment paper.

Mix the puree, syrup, oil and honey in a large bowl.  Add the remaining ingredients except the cranberries and mix well.

Pour mixture onto the baking sheet and spread out to uniform thickness.  Cook about 30-40 minutes, mixing every 10 minutes, until granola is golden brown and crispy.

Cool to room temperature and then mix in the cranberries.  Store in an airtight container.

Recipe from

Brinner!  Or is it Dinfast?  Whatever… I love breakfast for dinner.  Breakfast is definitely my favorite meal of the day… honestly, I could live off of egg and cheese bagel sandwiches.  Just ask J! 🙂

This casserole was really good, flavorful and extremely easy to put together.  Perfect for a weeknight meal.  It has sausage, garlic, shallots, eggs, cheese, sun-dried tomatoes, and my addition of sweet peppers and mushrooms.

1 lb Italian sausage
1/4 c shallots, chopped
2 cloves garlic, minced
1 sweet pepper, diced
3-4 button mushrooms, chopped
1/2 c sun-dried tomatoes (oil-packed), chopped
2 t dried parsley
5 large eggs
3 large egg yolks
1 c half n half
1 c whipping cream
2 c shredded mozzarella
1/2 t salt

Preheat oven to 375 and lightly grease a 13×9 baking dish.

Saute sausage in skillet for about 3 minutes.  Add the shallots, garlic, pepper, mushrooms and cook for about 3 more minutes, until sausage is cooked through and veggies are tender. 

Stir in the sun-dried tomatoes and 1 t parsley and cook one more minute.  Spread sausage mixture in baking dish.

In a large bowl, whisk together eggs, egg yolks, half n half, whipping cream, 1 1/2 c mozzarella and salt.  Pour over sausage.

Top with the remaining parsley and mozzarella.  Bake for about 30 minutes, until knife inserted in the middle comes out clean.  Let sit for 5 minutes and serve hot.

I love tailgating. 🙂 There’s just something about hanging out with your friends, grilling out and having a few beers before you enter a sporting event.

This past weekend, J and I took a trip out to Bristol, TN for the Nascar race.  If you’ve never been to one, these things are an experience!  The amount of people there is insane.  And everyone is super nice.  It’s really a lot of fun.

The race Sunday started at 1:00, so we decided to get there around 9:00 in the morning, and grill us up some breakfast.

J picked up a little charcoal grill before we left, and we’ll use it again in September when we go to a race in Richmond. 🙂  We decided to do sausage and eggs.  It was so delicious!  You got that great smoky taste from the charcoal.  After the race, since it takes a while to empty out, we decided to wait around and grill us some marinated pork chops, which we accompanied with macaroni salad.  Yum! 🙂

And, don’t forget the beer!  Our beer of choice this week… Blue Moon! 🙂

Recipe from Lynsey Lou’s 

These pancakes were delicious!  And I love that I now have a dry mix that I can throw together with a few ingredients to make pancakes at any time. 🙂

This mix recipe makes a ton!  The pancake recipe made about 12 4 inch pancakes.

Dry Mix:
4 c rolled oats
2 c ap flour
2 c whole wheat flour
1 c packed brown sugar
1 c instant nonfat dry milk powder
3 T baking powder
2 t cinnamon (or to taste – I like a bit more)
1/2 t cream of tartar
5 t salt

2 c dry mix
2 eggs
1/3 c canola oil
1 c water

Mix the dry ingredients together until well blended.  Store what you don’t use in an airtight container.

To make pancakes, mix dry ingredients with eggs, oil and water until well blended.

Cook on a skillet or griddle until lightly browned on both sides.  I just served these with butter and syrup.

I got this recipe from my friend, Bobby – I have no idea where it is originally from.  This is one of those recipes that can really be adapted to your personal tastes and preferences.  And I love that it’s no bake! 🙂

This is my first attempt with this recipe, and I stuck pretty close to what Bobby sent me.  I think next time I’ll cut back just a bit on the wet ingredients, but, otherwise, I thought these were really good!

If you make these, I’d love to know what changes you made, and what flavors you really like. Play around with the wet/dry increments to get a consistency that you like.

1 c oats
1/2 c wheat germ (I used flax seed)
1/2 – 1 c protein (you can use any flavor, or powdered milk, coffee, cocoa powder or a combination)
1 c peanut butter (Bobby said chunky, but I used Natural creamy)
1 c dried fruit (I went with cranberries)
1/2-1 c unsweetened chocolate chips, or grate down a square or two of unsweetened baking chocolate (I did the baking chocolate)
1 c honey (or molasses, or half and half – maple syrup would probably work as well)

Mix dry ingredients first, then peanut butter, then honey (or whatever you’re choosing to use).  Mix well and place in a very lightly greased 9×9 (what I used) or 9×13 baking dish (depends on how you want to them to be).  Press down into the dish.  Refrigerate for a couple of hours to set. 

Cut to size and enjoy.  I just leave the whole dish in my refrigerator covered in plastic wrap and grab one when I want one.

Recipe from $5 Dinners

Recipe 3 using the Ingredient of the Month: Butternut Squash!! 

My first 2 Butternut Squash recipes were of the savory variety – this one is sweet.  I really like how these turned out!  I saved about 4 of them (wrapped individually in plastic wrap) in a ziplock bag on the counter.  Since after a couple of days muffins tend to get bad if left out, I froze the rest.  Just take one out the night before, and it’s ready the next morning to be thrown in the microwave or toaster oven.  Definitely better warm! 🙂


The cooking technique for the Butternut Squash in this recipe involved roasting it, then using a mixer to mix it into the batter.  No need to puree it beforehand.

1 banana, mashed
1 c cooked butternut squash (I cubed and peeled mine, tossed with a tiny bit of olive oil, and roasted for about 25 minutes at 400 degrees)
4 eggs
1/3 c applesauce
1/3 c white sugar
6 T canola or vegetable oil
1 t salt
1 t baking soda
2 t baking powder
2 t cinnamon
1 c whole wheat flour
1 c white flour
1 t cinnamon and 1/4 c light brown sugar (optional topping)

Preheat oven to 350 and grease muffin tins.

Mix banana, butternut squash, applesauce, sugar, eggs, oil and salt in a large mixing bowl with a hand mixer (or in the bowl of a stand mixer).

In a smaller bowl mix the baking soda and powder, cinnamon and flours.

Pour the dry ingredients into the wet, and mix until a batter forms.

Pour the batter evenly into muffin tins (I ended up with 12 ‘regular’ sized muffins).  If you would like, combine the brown sugar and 1 t cinnamon, then sprinkle it over the muffins.

Bake for about 18 minutes, until a toothpick inserted in the center comes out clean.

I love these warmed with a bit of butter, or drizzled with honey!