Best Zucchini Bread Ever

I am about to start a major kitchen renovation, which means I will be oven-less for a month.  Pair that with a growing vegetable garden chock-full of zucchini and you'll get an amateur/hobbyist baker trying to get all her baking in before construction.  Fast forward a couple hours and you have 4 loaves of zucchini bread cooling.  Whether you have a garden of zucchini waiting to be baked into bread, or you pick a couple up from the grocery store, you'll want to try out this foolproof recipe.  It is extremely easy to make and having a food processor makes it even easier.  I used Wildtree products since I had them on-hand, but you don't need those products to make the bread.  

Tammy's Best Zucchini Bread Ever

• 3 eggs, beaten
• 1 cup white sugar
• 1 cup brown sugar, packed
• 1 cup oil (I used Wildtree grapeseed oil, but use what you have)
• 3/4 tsp salt
• 2 cups shredded zucchini
• 3 cups flour
• 1Tbsp vanilla 
• 1 tsp baking soda
• 1 Tbsp cinnamon (or 1 Tbsp Wildtree Hearty Oatmeal Mix-In Sugar & Spice) 
  
  Using a mixer, cream together the beaten eggs, brown sugar, white sugar, oil and salt. Add shredded zucchini and remaining ingredients.  Mix well until flour is well incorporated. Divide batter between two prepared loaf pans. Bake for 50-60 minutes at 350 degrees.  I would check the oven starting at 50 minutes, especially if you are using a dark non-stick pan.  Bread is ready when a toothpick or butter knife inserted in the center comes out clean.  Allow bread to cool completely in the pan before removing.  

Recipe modified from: http://blog.ljcfyi.com/ljcsProjects/cooking/zucchini_recipes.html

Jalapeno Pepper & Corn Dip

 I think I have pinned so many dip recipes that I need to create a board just dedicated to dips.  I may even need to subdivide that board into hot and cold, fruit and veggie.  However you pin, you'll definitely want to add this "Jalapeno Pepper & Corn Dip" to your recipes.  People will love it.  You will make it again.  You will love how easy it is.  I had a new seasoning I wanted to try out from Wildtree, so in place of the jarred jalapenos, I substituted the Wildtree Jalapeno Pepper Blend.     

You can adjust the seasoning to make it hotter if your taste buds can handle it.  My favorite vehicles for this dip are Fritos Scoops.    

Gather the Goods:

• 2 cans Mexicorn, drained
• 1 cup mayonnaise
• 1 cup sour cream
• Tops of 1 bunch of green onions, sliced
• 1 can diced green chilies, drained (mild or hot depending on your taste)
• 2 tbsp Wildtree Jalapeno Pepper Blend (or substitute 1/3 cup jarred Jalapenos, diced)
• 8 ounce package of Shredded Mexican Blend or Colby Jack Cheese
• Tortilla chips for serving (...Fritos Scoops are divine)  

Preparation:

Drain the Mexicorn and green chlies.  Combine all of the dip contents together and place in the fridge for 12 hours.  This dip gets better as it sets.  The struggle comes with not eating it beforehand.  Serve with tortilla chips

This recipe was modified from Blog: An Affair From the Heart's post.

Bacon Cheddar Ranch Dip

The only thing that can make bacon and ranch even better is adding cheese.  I'm always looking for a crowd pleasing dip recipe.  This is a great recipe for tailgating, parties, and gatherings.  The original recipe (below) is delicious, but the fiesta variation I just tried takes it up to a whole new level of yum.

Original Version
16 oz sour cream
4oz Hormel real bacon bits (the kind in the bag)
1 packet Ranch dressing mix
1 cup shredded cheddar cheese

Mix together all ingredients.  Refrigerate overnight.  Serve with tortilla chips, Frito Scoops, or veggies.  

I really didn't think this dip could get any better.  But it did... 

Fiesta Bacon Cheddar Ranch Dip
16 oz sour cream
4oz Hormel real bacon bits (the kind in the bag)
2 tbsp Wildtree Spicy Chipotle Ranch
1 cup shredded cheddar cheese

Mix together all ingredients.  Refrigerate overnight.  Serve with tortilla chips, Frito Scoops, or veggies.  
 

Mediterranean Fajita Salad

I came across this recipe and wanted to give it a try.  Instead of wrapping it in a tortilla or pita, I decided to put it over a bed of romaine lettuce.  It was delicious and it didn’t even need dressing thanks to the flavors and hummus.  The original recipe can be found here: Mediterranean Fajitas  My modified version is listed below and I halved the recipe.  I used the seasonings I had on hand.  If there is a shortcut to take, take it! 

Gather the goods:

1 pound chicken breast, cut into strips or chunks

1 tbsp oil (I used natural grapeseed oil)

1 tbsp Opa! GreekSeasoning

½ cup Kalamata olives, minced

1 garlic clove, pressed or minced

½ tsp grapeseed oil (I used Wildtree’s garlic grapeseed oil)

½ cup hummus (or enough for 1 serving per salad)

1 plum tomato, diced

¼ cup roasted red peppers, diced (I roasted one red pepper on the stove, but buying a jar would be a great shortcut)

Romaine lettuce, chopped (I used bag salad for this to save a step)

Add the chicken, oil, and greek seasoning in a large resealable bag.  Smush around the ingredients so the chicken is completely coated.  Let marinade in the fridge for added flavor.  I let it sit in the fridge overnight since I was meal prepping.  Preheat the grill or grill pan to medium high.  Remove the chicken from the bag and place on the grill or grill pan.  Cook the chicken until it is cooked completely.  Meanwhile prepare the olive tapenade by combining the olives, garlic, and ½ tsp oil.  Set aside.  Place romaine lettuce in a salad bowl and top with chicken, tapenade, diced tomato, roasted red peppers, and a single serving of hummus.  Serves 4.

Not feeling the salad?  Put it in a pita or a tortilla that is spread with the tapenade and hummus!  My husband enjoyed the “fajita version” as I was devouring the salad.  Both were a hit and made great leftovers. 

Why I Love it:  It’s an easy dinner that is so flavorful.  It’s also a great recipe to mix and match with the seasonings you have on hand. 

Your turn:  Share your version!  We want to see it.  #tammytastes 

Interested in learning more about Wildtree and the products used?  Click here to browse and shop online. 

 

Baked Avocado Fries with Chipotle Ranch Dipper

Dip lovers will know what I mean.  I am a fan of dips and sauces.  Really, anything is just a vehicle for the Holy Grail of all dips - - - ranch.  When I saw this recipe on the Wildtree site I knew I had to try it.  I followed the recipe but cut the amount of flour in half and did not add the coconut oil to the panko crumbs.  I just used plain panko crumbs.  The baked fries were absolutely delicious.  When avocados are warmed, they become very creamy.  The panko crust will fool you into thinking these are fried.  The dip alone is worth replicating again...and again...and again.  I ended up using it as a dip for carrots.  I immediately associated it with the Outback Blooming Onion sauce, which is the ultimate dip (second only to ranch of course).  One serving with dip, will "cost you" 6 if you are tracking.  The recipe below is from the Wildtree website.

Gather the Goods

• 1/2 cup mayonnaise, light
• 2 tablespoons plain Greek yogurt (if you don't have this on hand, I wouldn't worry about it, just add more mayo)
• 2 tablespoons water
• 1 tablespoon Dijon mustard
• 1 teaspoon Wildtree Garlic Galore Seasoning Blend
• 1 tablespoon Wildtree Spicy Chipotle Ranch
• 2 avocados
• 1/2 cup flour (I barely used the flour)
• 2 eggs, beaten
• 1 1/2 cups panko (you won't use all of it) 
• 2 teaspoons Wildtree Organic Coconut Oil, melted (I skipped this step)

Recipe In a bowl, whisk together to mayonnaise, yogurt, water, Dijon mustard, Garlic Galore Seasoning Blend, and Spicy Chipotle Ranch. Refrigerate until you are ready to serve. Preheat oven to 450°F, line a baking sheet with foil, and place a wire rack on the sheet pan; set aside. Halve and pit avocados. Slice avocado halves into wedges. Set up three bowls for breading. In the first bowl, place the flour; in the second bowl, place the beaten eggs; in the third bowl, combine the breadcrumbs and Organic Coconut Oil (if you're using that). Coat each avocado slice with flour, egg, and breadcrumbs and place on the wire rack on the sheet pan. Bake for 15 minutes or until the coating is lightly browned. Serve with prepared Chipotle Ranch dipping sauce.

Wildtree products used: Garlic Galore, Spicy Chipotle Ranch

Why I Love It: Bottom line - it was delicious.  You'll want to try this recipe. 

Your Turn: Share your version of this recipe!  We want to see it.  #tammytastes 

Freezer Friendly Mediterranean Egg Sandwiches (or Egg Muffin Cups)

You can have your convenience and freeze it too!

The frozen food section has rows beyond rows of boxed convenience.  There's an entire section dedicated to early morning convenience.  Those frozen breakfast sandwiches are so easy to pop into the microwave each morning, but they can be a little costly and the sodium is pretty high.  I wanted something that was tasty and easy for my morning routine.  I get up early enough already, so I would rather not cook breakfast in the morning.  Here’s one version that I’ve tried out.  Bonus - they are freezer friendly!   

Gather the goods:
8 eggs
½ cup chopped baby spinach
4 sundried tomatoes, chopped
¼ cup kalamata olives, chopped
¼ cup Feta cheese
1 teaspoon Greek seasoning (I use Wildtree Opa!)
6 Light Multigrain English muffins, split 

Preheat oven to 325°. In a large bowl whisk 8 whole eggs.  (I used a large Pyrex measuring bowl so I could pour it easily).  Add chopped spinach, olives, sun dried tomatoes, feta, and Opa! Greek Seasoning; stir to combine.   

Prepare a Whoopie Pie or muffin pan with nonstick spray.  Add the egg mixture to the prepared pans.  If you are using a Whoopie pie pan, do not fill to the brim because the eggs will expand.   If you are using a muffin pan you can fill them to about a half-inch thickness.  Divide the mixture amongst the 12 portions of the pan.   

Bake for approximately 12-15 minutes, or until eggs are not runny.  The eggs will be puffier when you remove them from the oven.  They will “fall” just a little bit once cooled.


As they cool, place the 6 split English muffins on your work surface.  Once the eggs are completely cooled, place two portions on each sandwich bottom.  Place the top on the sandwich.  Wrap tightly in plastic wrap and store the 6 sandwiches in a large freezer bag.   

When you’re ready to enjoy, remove from plastic wrap.  Wrap in a paper towel and microwave for about 1 minute 15 seconds.  Flip over and microwave again for about 20 seconds or so.  Microwave times will vary but it is important to keep the sandwich wrapped so the muffin stays soft.  Enjoy!  6 servings, 6 WW points each

“Egg Muffin Cup” Variation:  Skip the English muffins completely and just fill up 6 sections of your muffin pan with the egg mixture.  This will lower the points to about 3  per muffin cup according to the recipe builder.  Once cooled, wrap tightly in plastic wrap or place in a small plastic baggie with air removed.  Store in freezer.  When you’re ready to reheat them, place them on top of a folded paper towel to catch the extra moisture while in the microwave. 

Why I Love It:  It’s convenient.  It’s tasty.  It’s easy to modify.  There are many options for these sandwiches.  You can bake just plain eggs, add a slice of Canadian bacon, and a slice of cheese.  I’ve made these using fat free pepper jack cheese and a Jimmy Dean turkey sausage patty with a egg whites.      

Your turn:  Share your version.  We want to see it!  #tammytastes

Blueberry Coconut Overnight Oats

Part of a healthy journey starts with preparation and planning.  We’ve all heard that breakfast is the most important meal of the day, but often times it’s the one we grab whatever is packaged and head out the door.  A few minutes the night before and you’ll have an easy  “grab and go” breakfast for the morning.  Overnight oats require just throwing everything in a container and letting it set in the fridge overnight.  I’ve done many versions of overnight oats.  Here’s my newest edition thanks to trying out Wildtree Hearty Oatmeal Mix-In Coconut.  The recipe below will “cost you” 6 if you are tracking. 

• 6 oz nonfat Greek yogurt, plain  (I use Fage’s 0%)
• ½ cup blueberries (I always have frozen blueberries in the freezer)
• ¼ cup quick oats, uncooked
• 1 tsp coconut (I used Wildtree Hearty Oatmeal Mix-in Coconut – it is DELICIOUS)

In a container layer Greek yogurt, quick oats, coconut mix-in, and blueberries.  I’ve layered these in mason jars or have thrown all the ingredients in a plastic container – there is no need to have perfect layers.  Let it sit in the fridge overnight.  Grab a spoon and enjoy your breakfast.  1 serving, 6 WW

Meal Prep:  Overnight oats are something I look forward to in the morning, so I don’t mind having it on repeat 5 times through the week.  To make life easier, I do all the prep work on Sunday so I can enjoy it Monday-Friday.  I buy a large container of the plain Fage yogurt and divide it out into 5 containers.  I measure out the other ingredients and keep those separated in small baggies so it makes it even easier to assemble the night before.  You’ll have a little bit of liquid in the container of plain yogurt if you measure it out into 5 separate plastic containers.  There is no need to strain it!  The liquid will be mopped with all that deliciousness you’re adding. 

Why I Love It: It is so easy to change up the recipe and substitute whatever you have on hand.  The combinations are endless.

Your turn:  Try it out and share your version!  #tammytastes

Shrimp Scampi with Spaghetti Squash

Shrimp Scampi.  I can hear the sizzling butter just at the mere mention of the words.  I wanted to try out the Wildtree Shrimp Scampi seasoning and a new recipe.  We know how much shrimp scampi loves linguine, but would it settle for spaghetti squash?  I set out to answer this question by modifying a recipe.  This recipe will “cost you” 10 if you are tracking.  

Gather the Goods::
1 medium spaghetti squash
6 tablespoons olive oil, divided
8 tsp Scampi seasoning (I used Wildtree’s Scampi Blend)
1 pound large shrimp, peeled and deveined
½ cup white wine
12 sun dried tomatoes, thinly sliced
1 ½ cups baby spinach

Preheat oven to 400°.  Prepare the spaghetti squash by slicing it in half length-wise.  Clean out seeds and guts.  Fill baking pan with water so that it just covers the bottom of the pan.  Place squash cut side down in the baking pan.  Bake for approximately 30 minutes.  Remove and allow for it to cool before handling.  Scrape the insides (the “spaghetti” portion) with a spoon.  Set “spaghetti” aside.

Mix together 2 tablespoons of olive oil and 2 teaspoons of your scampi seasoning in a cold, non-stick skillet.  Add the shrimp to the skillet and toss to coat.  Turn the heat on low.  Cook shrimp until pink, turning often while cooking.  Remove shrimp from the skillet, leaving the cooking juices in the pan.  Increase the heat to medium and add the remaining 4 tablespoons of olive oil, white wine, and 6 teaspoons of scampi seasoning.  Stir to combine and simmer for 1 minute.  Add the sundried tomatoes and spaghetti squash to the pan, tossing to combine ingredients.  Add spinach and stir until lightly wilted.  Serve spaghetti squash with cooked shrimp.  Optional: top with grated Parmesan cheese.  Serves 4.  10 Points per serving.  (Approximate serving was about 1 ½ cups of spaghetti squash and about 3.5 oz of cooked shrimp) 

To answer the question – Shrimp Scampi adores Spaghetti Squash.     

Why I love it: Not a stick of butter was harmed in the making of this dish.  This recipe could be made even lighter if you play around with the amount of olive oil used.  

Your turn: Snap a pic and share your version!  #tammytastes