Zucchini Chocolate Chip Cookies

Ingredients
Combine in large bowl:
2 eggs, beaten
2 sticks butter, softened
1/3 cup brown sugar
2/3 cup honey
2 teaspoons vanilla

Combine in medium bowl
2 cups white flower
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Blend dry ingredients with wet. Add:

2 cups finely shredded zucchini
12 oz chocolate chips

Drop by spoonfuls onto greased baking sheet. Bake at 375 for 9 minutes.

Lentil Tacos

Ingredients
1 cups lentils
1 onion, diced
1 clove garlic, minced
1 Tbs. chili powder
2 tsp. cumin
1 tsp. oregano
2 1/2 cups chicken broth
1 cup salsa
a bit of oil to saute the onion and garlic
taco shells and toppings

Directions

1. Rinse the lentils and drain them.
2. In a large skillet, saute the onion and garlic together. Add the lentils and spices, cook for a minute.
3. Add the broth and bring to a boil. Reduce the heat, cover and simmer for about 30 minutes.
4. Uncover and cook a few more minutes to thicken. Add the salsa.
   

Squash Muffins

Ingredients

2 lbs. yellow squash (about 5 medium)
2 eggs, beaten
1 cup melted butter
1 cup sugar
3 cups all purpose flour
1 tbsp and 2 tsp baking powder
1 tsp salt

Directions

1. Preheat oven to 375. Wash squash, trim off ends, cut into slices. Cook in boiling water 15-20 minutes or until tender. Drain WELL and mash.
2. Measure out 2 cups of squash and mix with eggs and butter, set aside.
3. Combine remaining ingredients in large bowl, add remaining squash and the squash mixture, stir just until evenly moistened.
4. Spoon into greased muffin cups, filling 3/4 full. Bake for 20 minutes or until golden brown on edges (not whole muffin).

This recipe makes 18-24 muffins.

Yellow Squash Dessert

Ingredients

3 -4 medium yellow squash, cooked (peal, remove seeds, and cook in boiling water for 20 minutes)
3/8 cup margarine
1 cup sugar
2 tablespoons vanilla
1/4 teaspoon salt
3/4 cup flour
4 large eggs
12 ounces evaporated milk
1 (8 ounce) container whipped topping

Directions

1. Add margarine, sugar, vanilla, salt, flour, eggs, and milk to squash and mix well.
2. Pour mixture into a buttered 9" X 13" casserole dish.
3. Bake in 375 degree oven for 25 minutes, or until slightly golden brown and a knife inserted in center comes out clean.
4. Serve slightly warm with whipped cream.

Crispy Bean & Cheese Burritos

Ingredients

1 cup brown rice
1 cup salsa
1/3 cup chopped cilantro
6 soft taco flour tortillas
1 cup shredded pepper jack cheese
1 can black beans, drained and rinsed

Directions

1. Prepare rice according to package directions. Once cooked, place in a medium size bowl. Stir in salsa and cilantro; set aside.
2. Place tortillas on work surface and sprinkle 2 tablespoons of cheese in center of each. Evenly divide black beans and rice mixture among the 6 tortillas. Fold like an envelope.
3. Heat a large nonstick skillet over medium-high heat. Spray burritos with nonstick cooking spray. Place seam-side down; cook 1-2 minutes or until lightly browned and crisp Turn burritos over and cook another 2 minutes. Repeat with remaining burritos.

Serves 6

Mexican Beans and Rice

Ingredients
2 cans of dark red kidney beans
1 onion, chopped
1 clove garlic, chopped
oil
1 cup salsa
1 Tbs. chili powder
1 tsp. cumin
brown rice, cooked
cheese and sour cream, for toppings

Directions

1. Cook the brown rice according to the package directions. You can cook it in chicken broth or vegetable stock for extra flavor.
2. Chop up the onion and garlic. Saute the onions and garlic in the oil until the onions are translucent.
3. Add in the beans, chili powder, cumin and salsa. Stir it all up and heat it through.
4. Serve it over the rice with shredded cheese and sour cream, if you like.

Easy Bistro Chicken

Ingredients

2 tsp. oil

3 cups sliced fresh mushrooms

1 Onion, chopped

1 can (15 oz.) stewed tomatoes, undrained

1/4 cup Zesty Italian Dressing

3 Tbsp. Tomato paste

4 small Boneless skinless chicken breast halves (1 lb.)

1 cup Shredded Mozzarella Cheese

Directions

1. Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
2. Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done.
3. Top with cheese; simmer, uncovered, 5 min. or until cheese is melted. Serve over pasta or rice.