Blueberry Zucchini Muffins

I am always trying to find recipes that will be fun for my kids to help with me. And, I figured if sneaking in some veggies would help them eat them...then why not?
I found a few recipes and combined them to what I had in my pantry and what I wanted in my muffins.

You can also make these into loaves. I prefer mini loaves and muffin tins!

 

Ingredients:

3 eggs, beaten

1 cup unsweetened apple sauce

3 teaspoons vanilla extract

2 cups white sugar

2 cups shredded zucchini

3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon cinnamon

1 pint fresh blueberries

 

Directions:

* Preheat oven to 350. Line muffin tins or lightly grease tins or loaf pans. I like the cooking spray that has flour in it =)

 

*  In a large bowl, beat together the eggs, applesauce, vanilla, and sugar. Fold in the zucchini in the same bowl as sugar mixture. In a separate bowl, mix the flour, salt, baking powder, baking soda, and cinnamon. Slowly add the dry mixture to the wet mixture and beat until smooth. Slowly fold in the blueberries. Go ahead, lick the spatula. YUM.

* Transfer the mix to the muffin tins or the loaf pan. I like fluffy muffins and breads so I filled them up 3/4 full.

 

Bake the muffins for 20 minutes and let them cool for about 5 before moving them to a cooling rack.

Bake the mini loaf for 25 minutes and let it cool for about 5 minutes before removing the loaf from the pan onto the cooling rack.

 

These are delish. You can add brown sugar, oil instead of apple sauce, strawberries, and even a little nutmeg!

 

Enjoy!

Lettuce boats

I am cutting back on my carbs, so I put tuna on romaine lettuce. These were delish!!!!! I usually would put my tuna on bread or crackers and this is so much tastier! 

1 can albacore tuna in water (drained) 

1/2 ripe avacado

Romaine lettuce

Lemon

Flake the tuna. Mash the avacodo into the tuna. Place desired amounts on lettuce. Squeeze some lemon juice over the tuna. Roll up and eat like a taco :)

Roasted Sweet Potatoes

I found a recipe for spicy roasted sweet potatoes, but since we don't like too spicy...I changed it up a bit. 

They were delicious, easy, and cheap! 

It was just two adults, so you can double the recipe. We had left overs so 1 large sweet potato was enough! 

1 Large sweet potato. Skinned and cubed into bite sized pieces

About 1 tablespoon of Olive oil

1 teaspoon brown sugar

1/4 teaspoon black pepper

1/4 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon creole seasoning

(Or substitute onion powder, Ceyenne, and salt)

Preheat oven to 425.

Toss the cubed taters in the Olive oil. Then toss coated taters with seasonings. Spread evenly on cookie sheet. Bake at 425 for 15 minutes. Toss the taters around and bake for another 10. 

You can add or subtract the amounts of seasonings as desired. I might add extra spice to mine next time and maybe some cinnamon! 

Once again, this recipe was for two people and there was atleast a serving left over. Enjoy!