Peanut Butter Chocolate Chip Muffins

Yum! I was looking for some things to make ahead and stash in the freezer to have as easy things to eat after the baby comes. I came across a blog post that had a link to the recipe for these muffins at Annie's Eats. I will definitely be making at least one more batch to freeze. The thing I really like is that they aren't too sweet. Just right! They are very pretty, too. If I wasn't so darn lazy, I would post a picture. :) Make a batch yourself and enjoy!

Tex Mex Summer Squash Casserole

• I can't believe I haven't ever posted this recipe! It's a great summer/fall side dish, especially for Mexican food. I do recommend making sure your squash is as dry as possible. I usually use some extra flour with it to make sure it's not too mushy. It can be a bit on the spicy side, so adjust jalapenos and chiles to taste. Enjoy!
• Tex Mex Summer Squash Casserole (Eating Well)
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• 2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
• 2/3 cup finely chopped yellow onion
• 1 4-ounce can chopped green chiles
• 1 4-1/2-ounce can chopped jalapenos, (about 1/2 cup), drained
• 1/2 teaspoon salt, or to taste
• 2 1/4 cups grated extra-sharp Cheddar cheese, (about 7 ounces), divided
• 1/4 cup all-purpose flour
• 3/4 cup mild salsa
• 4 scallions, thinly sliced, for garnish
• 1/4 cup finely chopped red onion, for garnish

1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat, covered, at 350°F for about 40 minutes. Garnish just before serving.

Nutrition

Per serving: 101 calories; 5 g fat ( 3 g sat , 0 g mono ); 15 mg cholesterol; 9 g carbohydrates; 5 g protein; 3 g fiber; 217 mg sodium; 265 mg potassium.
Nutrition Bonus: Vitamin C (30% daily value).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1/2 high-fat meat

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Fiesta Meatloaf

Okay, I usually do not post things I haven't actually tried before, but I made one of these this morning to freeze for after baby comes. It sounds yummy, so I thought it couldn't hurt. In my quest to prepare some freezer meals I found out that you can freeze meatloaf raw or cooked, so why not try it?! As I find freezer meals I'm trying, I will post them for you. I know how to cook, but was baffled by how to do freeze ahead meals. I have found some good blogs and articles, so here goes!

FIESTA MEATLOAF

Prep Time: 10 minutes
Total Time: 1 hour 10 min. 6 servings

1 lb. lean ground beef

1 cup oatmeal

1 cup frozen corn

2 eggs, lightly beaten (or 1/2 c eggbeaters)

1/2 - 1 tsp. chili powder

1 cup Taco Bell Thick 'N Chunky Salsa, divided or favorite brand

1 cup Kraft Mexican Style Shredded 2% Cheese

PREHEAT oven to 375°F. Mix all ingredients except 1/4 cup of the salsa and 1/2 of the cheese.

SHAPE into loaf in 8x8 -inch baking dish; top with the remaining 1/4 cup salsa.

BAKE 1 hour or until cooked through (internal temp 160°F). Sprinkle evenly with the remaining cheese; continue baking 5 min. or until cheese is melted. Let stand 5 min. before cutting into six portions to serve.




If you want to make this and freeze it, you can either freeze it raw or cooked. For raw, just line your meatloaf pan with foil and form into a loaf and place it in the foil lined pan. Place in the freezer covered for a few hours or overnight. Remove foil wrapped loaf and wrap again in foil and place in a ziploc bag. Mark on the outside the baking instructions and take it out when you are ready to eat. Top with salsa and cheese as per directions before and during baking. Enjoy!