Mexi-Corn Zucchini Soup

Another recipe from Set for Life.  This is a hearty soup that reminds me a lot of Tomato Florentine Soup, but with meat and without pasta and spinach.  It has very good flavor!

Ingredients:
1/2 pound extra-lean ground beef [I used natural sausage]
1 medium onion, chopped or 1 tablespoon instant minced onion
1/2 green pepper, chopped
3 cups sliced zucchini, 1/2 inch thick
1 8-ounce can tomato sauce
2 to 3 fresh tomatoes, chopped [didn't have any on hand, used 1 can diced tomatoes]
1 to 2 cups whole-kernel corn
1/2 teaspoon salt [I used garlic salt]
1 teaspoon mild chili powder

Saute beef, onion and green pepper in a medium pot.  Drain if you have excess beef fat.  Add tomatoes, vegetables and spices.  Simmer on low for about 15 to 20 minutes until zucchini is tender.

Recipe from Set for Life. "Mexi-Corn Zucchini". Merrill, Jane P. and Karen M. Sunderland.  Salt Lake: Sunrise, 1995. 221.

A Healthy Cookie: Applesauce

In my new favorite cookbook Set for Life (Merrill, Jane P. and Karen M. Sunderland), there is a section of low fat desserts.  Yesterday I baked Applesauce Cookies for the first time, and a healthy recipe of it too.  They aren't what I expected, but they are growing on me!  The day after, I can't get enough of them.

Ingredients:
1/2 cup oil
3/4 cup honey or 1 cup sugar
1 egg
1 cup applesauce
2 cups whole wheat flour
1 cup quick oats
1 tsp soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup chopped dates or raisins
1/2 cup chopped nuts

Combine oil, honey and egg; mix until light and fluffy.  Add applesauce.  Mix in remaining ingredients thoroughly.  Drop by tablespoons onto a nonstick baking sheet.  Bake in a 350 degree oven for 10-12 minutes or just until set.  There aren't any dates, raisins or nuts in these cookies:

Tuna and Rice Quiche

If you like a good tuna casserole and want something different, you will probably want to try this.  It has a lot of healthy ingredients with brown rice, vegetables and a few eggs.  It has the traditional tuna and cheese, too. 

1 10-ounce package frozen chopped broccoli
1 1/2 cups cooked brown rice
1/2 cup finely shredded cheese [I used in a total 1 cup of mozzarella]
3 eggs
1/3 cup skim milk
1/4 teaspoon salt [I substituted garlic salt]
1 6-ounce can water-packed tuna, drained

In a mixing bowl, combine brown rice, 1/4 cup (or more) cheese, and 1 egg.  Pour rice mixture into a 9-inch baking- or quiche dish.  Spread the mixture over the bottom of the dish, like a crust.  Heat broccoli in the microwave according to package's cooking instructions. Layer drained broccoli and tuna over the crust.  Using the same mixing bowl for the rice mixture, whisk the two eggs, milk, salt and remaining cheese.  Pour egg mixture over broccoli and tuna.  Cover and bake for 25-30 minutes at 350 degrees.

Recipe from Set for Life. Merrill, Jane P. and Karen M. Sunderland.  "Tuna and Rice Quiche".  Salt Lake: Sunrise, 1995.  Method altered by Becky.

Potato Boats

Here is a healthy recipe for twice-baked potatoes.  Although it's simple, it does take time and effort.  These potatoes are nice because you can adjust the flavor accordingly. 

Potato Boats
4 large baked potatoes
1/3-1/2 cup hot skim milk [with three potatoes, I needed more than a half cup of milk for it to become moist.  I just heated up the milk in the microwave (with the small amount 30 seconds was plenty).]
4 green onions, finely minced
1/2 tsp salt
dash pepper
paprika and parsley flakes
1/2 cup finely grated cheese (optional)

Scrub potatoes and bake them, allow to cool.  Cut potatoes lengthwise and scoop out potato.  Place potato skins on a baking sheet and put them in the oven to crisp.  Mix potato, milk, onion, salt, pepper, paprika, and parsley in a bowl.  Whip for a few minutes until smooth. Take potato skins out of the oven and spoon potato mixture into them.  Top with cheese.  Bake in a 400 degree oven for 5-7 minutes.

Ingredients/recipe from: Merrill, Jane P. and Karen M. Sunderland.  Set for Life.  "Potato Boats".  Salt Lake City: Sunrise, 1995.  Method altered by Becky.

Butternut Squash Roll

I'm eating this right now.  It's even been a couple of days and it's even better after chilling!  Butternut Squash Roll is only a bit different than a Pumpkin Roll, but it's just as delicious!  Maybe even, dare I say... better!?

List of Ingredients:

3 eggs

1 cup sugar

2/3 cup mashed cooked butternut squash

3/4 cup flour (If you like, you can use 3/4 cup wheat flour.  I used 1/2 cup wheat and 1/4 cup all purpose.)

1 tsp baking soda

1/2 tsp ground cinnamon

1 cup finely chopped walnuts (optional)

powder sugar

Mix three eggs in a large bowl

Gradually beat in 1 cup of sugar

Add 2/3 cup of butternut squash

Combine until well mixed

Mix together 3/4 cup flour, 1 tsp of baking soda and 1/2 tsp of cinnamon

Combine with the squash mixture and mix well.
Line a 15x10x1 baking sheet with parchment paper.  (You may want to grease and flour it).  Spread squash roll batter onto the sheet.  If you want to add crushed walnuts, do so now. 

Bake in a 375 degree oven for 13 to 15 minutes.
Cool on a wire rack for 10 minutes

Dust clean kitchen towel with powder sugar

Turn over the cake onto towel and peel off the parchment paper

Roll it up

Unroll the cake when you're ready to fill it with icing

Greek Yogurt Icing
(This makes a little too much.  It would be better to try 3/4 cup Greek yogurt and 1/2 cup powder sugar)
Ingredients:
1 cup Greek yogurt
1/2 cup powder sugar
1 tsp vanilla

Measure out 1 cup of Greek yogurt

Mix with 1/2 cup powder sugar and 1 tsp vanilla

Spread evenly onto cake

Roll it up and place it in a nice dish.  Chill before serving.

Here is the final result of yumminess!

Usually the filling consists of cream cheese, which is the best, but I wanted to try something different.  My first attempt failed because I didn't use Greek yogurt; I only used vanilla no-fat yogurt.  No good, the Greek yogurt is a must because it's thicker. 

Butternut Squash Cake Roll is from the Taste of Home Annual Recipes, 2007.  The icing is from the Cupcake Project: "Greek Yogurt Frosting- A Healthy Frosting".

A Becky Omelet

I like adding spinach to "regular" soups and dishes to make them healthier and more special.  I add spinach to potato soup, lasagna soup, tomato Florentine soup, lasagna, egg casserole, quesadilla, and in this case: omelets! 

Egg, cheese, spinach, potato, and turkey bacon

Now, there's a BIG-Becky omelet!

P.S.  Today is the first anniversary of Good Food!  I look forward to posting more pictures of good food!

Good ol' new green bean casserole

Taking the standard green bean casserole + changing it a little = Thomas' favorite!  This recipe is adapted from Classy Green Bean Casserole found on www.allrecipes.com.  Here are the changes: 1. I used fresh green beans, 2. I used 1/2 cup of non fat plain yogurt instead of sour cream, and 3.  I used breadcrumbs instead of French onions.

I made it a heartier, one dish meal by adding chicken

Ingredients

1 pound of green beans (or 3 cans)
1/2 cup sour cream or plain yogurt
1 can cream of mushroom soup
Diced chicken or turkey (optional)
1 tsp (approx) garlic salt
1/2 tsp black pepper
Lots of Italian seasoning and Parsley
1 T melted butter
1/2 cup of crushed crackers or breadcrumbs

Directions
Wash and cook green beans.  In an 8x8 pan (or 2 quart dish), mix cream of mushroom soup and yogurt.  Stir in green beans, salt and pepper and seasonings until incorporated.  Make your own breadcrumbs or smash crackers, adding the melted butter.  Top casserole with (slightly) buttery bread topping.  Bake in a 350 degree oven for 30 minutes.

Are you curious about my drink?
Rooibus Raspberry Soda
Basically combine 2 cups Rooibus tea, stir in a little sugar or honey (we just stocked up on some more in Germany, so we're good to go!) with 2 cups raspberry juice; however, I used grape juice and 2 cups sparkling water.  Chill.