Pineapple Zucchini Bread

3 Eggs
2 C. Shredded Zucchini
1 C. Vegetable Oil
1 Can (8oz) crushed pineapple, drained
2 tsp. vanilla
3 C. Flour
2 C. Sugar
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
3/4 tsp. ground nutmeg
1/2 tsp. baking powder

In a bowl combine eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistned. Pour into 2 greased 8in X4X2 loaf pans. Bake at 350 for 50-60 minutes or until toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks.

Apple Kielbasa Coins Recipe | Taste of Home Recipe

Apple Kielbasa Coins Recipe | Taste of Home Recipes

I made these for breakfast this morning. It was a great addition to our menu. We all loved them.

Broccoli with Garlic Sauce

1/2 C. chicken broth
3 TB sake or rice wine
2 TB soy sauce
2 TB oyster sauce
1 TB cornstarch
2 tsp. sugar
1 TB canola oil
3 garlic cloves minced
1 LB Broccoli crowns cut into florets (4 Cups)

1. Combine the broth, sake or rice wine, soy sauce, oyster sauce, cornstarch, and sugar in a small bowl; set aside.
2. Heat a nonstick wok or a large, deep skillet over medium high heat until a drop of water sizzles. Swirl in the oil, then add the garlic. Stir-fry until fragrant, about 10 seconds. Add the broccoli and stir-fry until crisp-tender, about 3 minutes. Add the broth mixture and cook, stirring constantly until the mixture boils and thickens, about 1 minute.

Warm Apple-Buttermilk Custard Pie

Crust
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Or
Any basic single pie crust recipe
Streusel
1/3 C. All purpose flour
1/3 C. packed brown sugar
1/2 tsp. ground cinnamon
2 1/2 TB chilled butter cut into small pieces
Filling
5 Cups sliced peeled Granny Smith apple (about 2LBS)
1 C. sugar, divided
1/2 tsp. ground cinnamon
2 TB all purpose flour
1/4 tsp. salt
3 large eggs
1 3/4 C. buttermilk
1 tsp. vanilla extract

1. Preheat oven to 325
2. To prepare crust, roll dough into a 14 inch circle and fit into a 9-inch deep-dish pie plate coated with cooking spray. Fold edges under, and flute. Place pie in refrigerator until ready to use.
3. To prepare streusel, lightly spoon 1/3 C. flour into a dry measuring cup, and level with a knife. Combine 1/3 C. flour, brown sugar, and 1/2 tsp butter with pastry blender until the mixture resembles coarse meal. Place streusel in the refrigerator.
4. To prepare filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add sliced apple, 1/4 C. sugar, and 1/2 tsp. cinnamon; cook 10 minutes or until apple is tender, stirring mixture occasionally. Spoon apple mixture into prepared crust.
5. Combine remaining 3/4 C. sugar, 2 TB flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over the apple mixture. Bake at 375 for 30 minutes. Reduce the oven temp to 300 (do not remove pie from the oven); sprinkle streusel over pie. Bake at 300 for 40 minutes or until set. Let stand 1 hour before serving.

Vegetable Lasagna

1 tsp. olive oil
3/4 C. sliced mushrooms
3/4 C. chopped zucchini
1/2 C. sliced carrot
1/2 C. chopped red bell pepper
1/2 C. thinly sliced red onion
1 (26 oz) bottle fat-free tomato basil sauce
2 TB commercial pesto
1 (15 oz) carton part skim cottage cheese
Cooking spray
6 hot cooked lasagna noodles (about 6oz uncooked), cut in half
3/4 C. shredded mozzarella cheese

1. Pre-heat oven to 375
2. Heat oil in a medium saucepan over medium heat. Add mushrooms and next 4 ingredients; cook for 5 minutes; stiring frequently. Add pasta sauce; bring to a boil. Reduce heat; simmer for 10 minutes.
3. Combine pesto and cottage cheese in a small bowl. Spread 1/2 C. tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of cottage cheese mixture and 1 C. tomato mixture. Repeate the layers ending with noodles. Spread remaining tomato mixtureover noodles; sprinkle with mozzarella.
4. Cover and bake at 375 for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.

Turkey-Bean Chili

1 LB skinless boneless turkey breast, cut into 1-inch cubes
1 Onion, chopped
1 TB chili powder (I use 2 because Chris and I like spice)
1 (15 1/2 oz) can pinto beans, rinsed and drained
1 (14 1/2 oz) can diced tomatoes with jalapeno peppers
1 (11 oz) can mexican-style corn kernals
1/3 cup chopped fresh cilantro

1. Spray a nonstick dutch oven with olive oil nonstick spray and set over medium-high heat. Add the turkey and onion; cook, stirring frequently, until the turkey is no longer pink, about 5 minutes. Stir in the chili powder.

2. Add the beans, tomatoes, and corn; bring to a boil. Reduce heat and simmer; covered, until the turkey is cooked through and the flavors are blended, about 15 minutes. Stir in the cilantro. Garnish each serving with 1 TB of sour cream and extra chopped cilantro.