Cheesy Zucchini Bake

Hi! How's it going? I've been on a bit of a "hiatus" from blogging, but I'm back! Its zucchini season and I've been trying new recipes to use up my harvest. Here's something a little different from the usual. Great for breakfast, lunch or dinner!

1 can refrigerated crescent rolls
2 tbsp butter
1 cup chopped onion
4 cups chopped zucchini
3 eggs
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp dried mustard
1/2 tsp salt
1/4 tsp pepper
1 cup shredded mozza cheese

Press crescent rolls into a greased 8x8 pan.

Melt butter in a medium skillet; add chopped onion and chopped zucchini and saute over medium heat 5 minutes (or until tender-crisp).

In a medium bowl, beat eggs and stir in spices. Add a small amount of the onion/zucchini mixture to the eggs to temper them. Then add remainder of mix and stir together.

Stir in shredded mozza cheese and pour mixture into the unbaked crust. Bake at 400 degrees for 25-30 minutes.

*From http://www.lemontreedwelling.com/

Vanilla Yogurt Chia Seed Pudding

Good morning! If you're looking for a new (easy) breakfast idea, you've come to the right place. I've recently starting making chia pudding and I'm quite enjoying it. I didn't know what to expect, but it was all over Pinterest, so I thought I'd try it out. Plus it's super good for you!

3/4 cup milk
1 cup plain yogurt
2 tbsp pure maple syrup
1 tsp vanilla extract
pinch of salt
1/4 chia seeds

Add all ingredients, except chia seeds, to a medium bowl and whisk until smooth. Add chia seeds and whisk to combine. Cover with plastic wrap and refrigerate overnight. In the morning it should be fairly thick like pudding. Give it a good stir and then scoop a portion into a bowl and top with granola and fruit. Leftovers will keep for 2-3 days in the refrigerator. Makes about 4 servings.

*From http://www.littlebroken.com/

Belgian Waffles

2 eggs

2 cups all-purpose flour

1/2 cup vegetable oil

1 3/4 cups milk

1 Tbsp sugar

4 tsps baking powder

1/4 tsp salt

Heat waffle iron. Beat eggs with whisk or hand beater in medium bowl until fluffy. 

Beat in remaining ingredients just until smooth. Pour about 2/3 cup batter onto centre of hot waffle iron and lower the lid.

Bake about 5 minutes or until the ready light on the waffle iron comes on. Remove waffle carefully. Makes about ten 4-inch waffle squares. 

Top with fruit, syrup, or with whatever you desire. Enjoy!

Breakfast Cookies?!?

If you put enough "healthy" ingredients in these cookies I think you can jusifiably eat them for breakfast. I will at least! This is a modified version of Kim's "Big Chewy Raisin Cookies".

1 1/2 cups cranberries (divided in two)
1/3 cup water
1/2 cup margarine
1 egg
1 1/4 cups brown sugar
2 tsp vanilla
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup ground flax
1 1/4 cup rolled oats (not instant)
2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup coconut

Pre-heat oven to 275F. Lightly grease two cookie sheets. Set aside.

In blender, combine 1/2 cup of the cranberries with the water and blend until pureed. Mix together the puree, margarine, egg, brown sugar and vanilla until smooth.

In another bowl, stir together the flours, ground flax, oats, baking soda, cinnamon and salt. Add the dry ingredients to the puree mixture and beat until all the ingredients are evenly mixed. Stir in remaining cranberries and the coconut. You could also add nuts, sunflower seeds, etc. Be creative!

Roll into golf ball sized balls and place on cookie sheet 2 inches apart. Bake 18-20 minutes or until lightly browned on bottom, but still soft in the middle.