Zucchini Coconut Brownies
1/2 cup coconut oil
1 1/2 cups sugar
2 tsp vanilla extract
1 egg
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup shredded coconut
Mix first four ingredients until creamy. Add dry ingredients. Fold in zucchini. Sprinkle coconut on top. Pour into lightly greased/floured 8x12 pan. Bake at 350 for 25-30 mins

So, we have a lot of eggs... I mean, A LOT... so, we've been having eggs of some sort for dinner about once a week.  Below is my "go to" recipe for quiche.  In the photo, it is crustless, but usually I use a roll of pie crust from the refrigerated biscuit section of the grocery store.

  • 2 small or 1 large frozen box of creamed spinach, thawed
  • 4 slices of American cheese
  • 1/2 onion, sauteed in olive oil
  • 1 cup shredded cheese (cheddar or may substitute other type)
  • 6 large eggs
  • 1 cup whole milk (or part half-n-half)
  • salt, pepper, garlic powder to taste

For crustless version, spray deep dish pie pan with non-stick cooking spray.  For traditional version, start with pre-made crust or rolled crust dough in deep dish pie plate.  Dot half the spinach and half the onion. Top with sliced cheese.  Add remaining spinach and onion. Sprinkle with shredded cheese.  Mix eggs and milk along with salt, pepper & garlic powder.  Pour into pie plate.  Bake at 375 for 45 mins.

Options:  Add bell pepper (saute with onions) and/or sundried tomato or any other veggie left-overs you may have.


The Chicken Chick

Ok, so maybe this is something that is more likely to cause you to say "Yum."  Modified from my 30-year-old Betty Crocker cookbook recipe for Cranberry Orange Bread, this is my version of Strawberry Bread that I've been making for 25 years.  Definately YUM!

The Chicken Chick

I know, not many of you say "Yum" when it comes to tofu, but I acquired a taste for it about 15 years ago and have never turned back.

Grilled Tofu with Mustard Sauce

  • 1 package extra firm tofu
  • 2 tbl stone ground mustard
  • 2 tbl extra virgin olive oil
  • 1 clove crushed garlic
  • 1 tsp lemon juice

Rinse tofu and pat dry. Slice into 8 pieces. Add 1 tbl olive oil to hot grill pan (preferable cast iron). Cook until brown grill marks appear.  Flip and cook until second side is browned. Brush with mixture of remaining ingredients. Flip briefly to caramelize mustard sauce.  Serve over bed of cooked greens, lettuce or along side rice.

1 comment:

  1. I love a new recipe and I've never made strawberry bread. I'll sure try this recipe, it looks delicious. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Kathy Shea Mormino
    The Chicken Chick