Zucchini Oatmeal Chocolate Chip Bars

 If you have an over abundance of zucchini from your garden or just find a good deal at the farmers market, this is a great recipe to use it for! It's also a great way to sneak a little extra veggie into your kids. :) I just took some out of the oven and gave them a taste. I haven't even drizzled the chocolate on top yet and they still taste really yummy! Make a batch and let me know what you think.


Zucchini Oatmeal Chocolate Chip Bars

3/4 cup all-purpose flour
1 teaspoon ground cinnamom
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup packed light brown sugar
6 tablespoons canola oil
1 egg, beaten
1 egg yolk
1 teaspoon of Vanilla extract
1 cup shredded zucchini ( 1 to 2 small )
1-1/4 cups chocolate chips, divided
3/4 cup old fashioned oats
1/2 cup fineloy choped walnuts, toasted

1. Heat oven to 350 degrees. Spray 13 x 9
inch baking pan with cooking spray.

2. Whisk flour, cinnamon, baking soda,
and salt in medioum bowl. Beat brown
sugar and oil in large bowl at medium
speed until smooth. Add egg, egg yolk
and vanilla; beat until creamy. Stir in
flour mixture. Stir in zucchini 1 cup
of the Chocolate chips, oats and
walnuts. Spread in pan.

3. Bake 20 minutes or until top is lightly
browned and springs back when lightly
touched. Cool in pn on wire rack.

4. Melt remaining 1/4 cup Chocolate chips
in small microwave-safe bowl on medium
1 to 1-1/2 minutes or in small bowl
placed over saucepan of hot but not
simmering water. Drizle over bars;
refrigerate bars a few minutes or let
stand stan until chocolate is set.

Buttermilk Southwestern Grilled Chicken

  I was trying to think of something I could make to use up the buttermilk I bought to make who knows what the other day! I starting searching recipes and I found this. It was pretty tasty. I didn't brush the chicken with oil and I would definitely recommend doing so! Otherwise it sticks. I learned the hard way. It still came out okay, but would have been easier with the oil. It came out very tasty!
 

Buttermilk Southwestern Grilled Chicken (Bobby Flay)

   2 cups buttermilk
   1 lime, zested and juiced
   3 cloves garlic, chopped
   2 tablespoons ancho chili powder (or any pure chili powder)
   2 teaspoons ground coriander
   2 teaspoons ground cumin
   1 teaspoon turmeric
   Hot sauce, to taste
   1/4 cup coarsely chopped fresh cilantro leaves
   Salt and freshly ground black pepper
   4 bone-in or boneless chicken breasts (I used BSCB tenders because that is what I had on hand)
   Canola oil

Directions

Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander, cumin, turmeric, hot sauce, cilantro, and salt and pepper, to taste, in a large bowl. Pour the marinade into a large resealable plastic bag, add the chicken, seal the bag and refrigerate. Marinate bone-in chicken up to 12 hours, boneless up to 4 hours, chicken legs or breasts, up to 24 hours. If using fish, marinate white fish such as snapper, halibut or bass up to 30 minutes.
Preheat the grill pan over medium-low heat for boneless breasts and fish, and medium heat for bone-in breasts, thighs and legs. Remove the meat/fish from the marinade and pat dry with paper towels. Brush with oil and season with salt and pepper, to taste, on both sides. Grill until golden brown and charred on both sides and just cooked through.

Crunchy Ranch Chicken

This is really easy and yummy! If your kids love chicken tenders, make them healthier at home with this recipe!

Crunchy Ranch Chicken

Servings | 4

Ingredients
1/3 C. crushed corn flakes crumbled ( I used panko bread crumbs and it turned out great!)
1/4 c. parmesan cheese (crumbs in the refrigerated can)
1 pkg. dry ranch dressing mix
4 chicken breasts


Instructions
Preheat to 350- in 9x13 pan combine mix- spray chicken w/ pam and roll in crumbs Bake 25-35 minutes. Quick and easy, but the flavor will blow your socks off!

Italian Chicken Roll-Ups

Italian Chicken Roll-Ups

Serves 4

Ingredients:

4 (4 oz.) boneless skinless chicken breasts
1 tsp. dried basil
1/4 tsp. pepper
1/4 tsp. salt
4 (1 oz.) pieces string cheese
cooking spray
1 cup spaghetti sauce of your choice

Directions:

Place each chicken breast half between 2 slices of heavy-duty plastic wrap, pound to ¼ inch thickness, using a meat mallet or rolling pin. Combine basil, salt, and pepper: sprinkle half of mixture evenly over both sides of chicken. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken jelly roll fashion, starting with short end. Place chicken rollup, seam side down, in an 11x7 inch-baking dish sprayed with cooking spray. Sprinkle with remaining half of spice mixture.

Preheat oven to 350 degrees. Pour tomato sauce over chicken. Bake uncovered, at 350 degrees for 35 minutes or until chicken is done and tomato sauce is thoroughly heated.

Per Serving: 283 Calories; 12g Fat (37.5% calories from fat); 33g Protein; 11g Carbohydrate; 2g Dietary Fiber; 84mg Cholesterol; 712mg Sodium.

My adaptations: I didn't have any spaghetti sauce on hand, so I used 1/2 can of diced tomatoes in garlic and olive oil (drained) with 1/2 can of tomato sauce. I also just used some Italian seasoning, instead of basil. It is definitely a keeper!