White Bean Dip

Jennie served this White Bean Dip for me just about everyday. It is a great way to get in some veggies for a snack and it tastes really good! I love it after it’s been in the fridge for a few days because the garlic gets a little stronger, I love garlic!

White Bean Dip

1 can of Cannellini Beans, drained and rinsed

3 tablespoons olive oil

1/2 lemon, juice

3 cloves garlic, grated or finely chopped

Handful of chopped parsley, or 2 teaspoons dried oregano

salt and pepper

Put all the ingredients in a food processor until airy about 5 minutes.

1/4 cup=3 points

Ideal Sweeteners Review

                         

Ideal No Calorie Sweetener is different from other sugar substitutes. Finally, someone delivers on the promise sugar substitutes have made for decades! Unlike the leading no calorie sweetener, Ideal really does look, TASTE, cook and bake like sugar. In fact, the taste of Ideal® is actually PREFERRED over sugar*! With its main ingredient xylitol, Ideal maintains its sweetness in baking and cooking, AND delivers volume and texture other sweeteners do not. Ideal is great for people with diabetes and anyone trying to maintain a healthy lifestyle.

I was excited to try out the Ideal Sweeteners! Here’s the some of my favorite recipes made with all 3 types of Ideal~

This is a recipe my mom came up with and I really like them. They have the regular Ideal Sweetener in them. I like them better with the Ideal Sweetener than with Splenda.

Raisin Molasses Cookies

3/4 cup butter or shortening

1 cup Ideal No Calorie Sweetener

1 cup raisins

1 egg

1 cup oatmeal

1 cup flour

1 teaspoon soda

1/4 teaspoon salt

1/2 teaspoon cloves

1/2 teaspoon ginger

1/4 cup molasses

1 teaspoon cinnamon

1/2 cup Ideal No Calorie Sweetener

Heat oven to 350 degrees. In a bowl whisk the flour, oatmeal, soda, salt and spices with a whisk. Cream the butter and the Ideal Sweetener. Add the egg and molasses. Mix in the dry ingredients. Drop onto cookie sheets with a cookie scoop. Go back and roll  each ball in the Ideal Sweetener. Bake for 10-12 minutes. Cool on racks.

This is a recipe I found and it doesn’t have any flour in them. I love the peanut butter and oatmeal flavor. I used regular Ideal No Calorie  Sweetener and the Ideal Brown No Calorie Sweetener.

Oatmeal Cookies

1 cup Ideal Brown No Calorie Sweetener

1 cup Ideal No Calorie Sweetener

1 cup shortening

1 cup peanut butter

2 eggs

2 teaspoons soda

1 teaspoon vanilla

1 cup flax meal

1 cup whole oats

3 cups quick oatmeal

Heat oven to 350 degrees. In a bowl whisk the oats, quick oats, flax meal and soda. In a mixer cream the peanut butter and the shortening. Add the eggs and vanilla. Mix in the dry ingredients. Drop out onto cookie sheets with a cookie scoop. Flatten with your hands. Bake for 10 minutes.

I love peanut butter and I was trying to think of a candy that would satisfy the peanut butter craving. I love these and they are so simple to make! The Ideal Confectionery No Calorie Sweetener is wonderful!

Peanut Butter Candy

1 cup peanut butter

1 cup Ideal Confectionery Low Calorie Sweetener

1 scoop chocolate protein powder

Mix all together. Roll in balls, then roll in some Ideal Powdered Sweetener.

To find out where you can purchase Ideal, go here. You can also purchase Ideal online at Amazon.

I am now a big fan of Ideal Sweeteners and even though they don’t sell them in Utah, I know I can purchase them online.

You can also connect with Ideal on these social media’s, Facebook and Twitter. You can also find there blog here.

Go here to get a coupon for Ideal.

Go here for recipes!

~I received a product sample in order to write my review. I received no monetary compensation. All opinions expressed are mine.

 

 

 

 

 

 

 

 

 

 

~I received a product sample in order to write my review. I received no monetary compensation. All opinions expressed are mine.

Orzo Salad~Quick and Easy!

I saw something similar to this on a show on tv and decided to come up with my own version. They called it a grab and go meal. This salad makes a great lunch. I’ll be making it a lot in the summer too!

Orzo Salad

1 box orzo pasta

1 package baby spinach

2 cups chicken, chopped(I used left over roasted chicken from the store)

5 green onions, chopped

3~4 tablespoons olive oil

3~4 tablespoons balsamic vinegar

dash sea salt

1/2 teaspoon sugar

In a small bowl whisk the oil, vinegar, sugar and salt. In a large bowl toss the other ingredients. Toss with the dressing.

Turkey Sliders Recipe

 

I found this recipe over at Snack Girl and it sounded so yummy! I was craving meat, so I decided to give it a try. I don’t eat meat very often and I’m not a huge beef fan so turkey sounded perfect and low fat!

Turkey Sliders Recipe

(makes 11 sliders)
1 pound ground turkey
3/4 cup chopped scallions, I used green onions
3/4 cup chopped fresh cilantro leaves
2 1/2 teaspoons orange zest
2 1/2 teaspoons curry powder
1 teaspoon kosher salt
4 limes cut into quarters

Place all of the ingredients (except the lime) in a small mixing bowl and, using your hands, gently mix until everything is evenly incorporated. Form into a patty and make a small indentation about the size of a dime in the middle of each side; handle as little as possible: do mot work more than necessary.

Place a cast iron skillet over high heat and when it is hot but not smoking, add the burger to the dry pan. Cook until well seared on both sides, about 5 minutes. Garnish with the lime quarter.

For one slider: 104 calories, 5.7 g fat, 21.8 g carbohydrates, 11.8 g protein, 0 g fiber, 400 mg sodium

Homemade Protein Bars

These protein bars are super simple to make and are really good and filling. I decided that Chauncey wasn’t getting enough protein, very important for a swimmer and he loves these bars. They make a great snack or meal on the run!

Homemade Protein Bars

3 cups quick oats

1 1/4 cup chocolate whey powder

1 cup mini chocolate chips

2 cups natural peanut butter, 1 16 oz jar

1 3/4 cup agave nectar or honey

Spray a sheet pan with Pam

In a large bowl whisk the oatmeal, protein powder and mini chips.

In a second bowl measure the agave nectar and peanut butter, microwave for 90 seconds. Stir. Add to the oatmeal mixture.

Pour into prepared pan and chill for 2 hours. Cut into bars and put in snack bags. I patted a little extra oatmeal on mine.

Get Fit For 2011~Low Calorie Banana Bread~Mmm!

Do you follow Snack Girl? Lisa shares lots of tips and recipes for maintaining a healthy lifestyle. I signed up for her emails a while back so I won’t miss anything! Here’s a recipe she shared for Banana Bread. I’ve been looking for a good low fat banana bread recipe for a while, and I can’t wait to try this one. I’m just waiting for my bananas to turn brown!

Oh, Lisa said I used just white whole wheat flour instead of the mixture of white and whole wheat (1 3/4 cup white whole wheat flour).

Buttermilk Banana Bread Recipe

(Makes 4 small loaves or 1 large loaf)
2 large eggs
1/2 cup sugar
3 mashed ripe bananas
1/3 cup buttermilk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 1/4 cups all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 325 °F. Lightly grease a loaf pan. Using a whisk or a fork beat eggs and sugar in large bowl until thick and light. Mix in mashed bananas, buttermilk, oil and vanilla. Add flour, baking powder, baking soda and salt. Mix until just blended. Pour batter into prepared pan. Bake bread until golden brown on top and butter knife inserted into center comes out clean, about 1 hour (40 minutes if you are using the small loaf pans). Turn bread out onto rack and cool.

184 calories, 2.8 g fat, 35.9 g carbohydrates, 4.2 g protein, 1.5 g fiber, 204 mg sodium (one slice of 10 in large loaf)

For one small loaf, I divided the calories into 4 -

460 calories, 6.9 g fat, 89.7 g carbohydrates, 10.4 g protein, 3.8 g fiber, 510 mg sodium

probably about 6 small slices in the small loaf -77 calories per slice. I hope this is helpful.

Chocolate Zucchini Cookies

                      

These cookies have a little less fat than a lot of cookies and with the zucchini and chocolate, you can’t go wrong! The family loved them!

Chocolate Zucchini Cookies

1/2 cup butter flavored shortening

1 cup sugar

1 egg

1 teaspoon vanilla

2 1/4 cups flour

1/3 cup cocoa

1 teaspoon soda

1/2 teaspoon salt

1 3/4 cup zucchini

Heat oven to 350 degrees. Whisk all the dry ingredients in a bowl.

In a mixer cream the shortening and sugar. Add the egg and vanilla. Mix in the zucchini and the dry ingredients. Scoop onto cookie sheets with a cookie scoop. Bake for 12 minutes. Remove to racks to cool.

Low Fat Pumpkin Muffins

 

 With fall in the air I was thinking pumpkin. Don’t you just love pumpkin? We do! I came up with this great low fat pumpkin muffin and the kids just loved them. Next time I’m going to add chocolate chips! 

Low Fat Pumpkin Muffins

1 cup all-purpose flour

1/2 cup whole wheat flour

1/4 cup flax meal, ground

1/4 cup oats

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon  cloves

1/4 teaspoon nutmeg

1 teaspoon Chai Seasoning, if you don’t have it leave it out

1/2 cup brown sugar

1 cup pumpkin puree

1/2 cup nonfat plain yogurt

3 eggs

3 tablespoons molasses

3 tablespoons unsweetened applesauce

1 tablespoon olive oil

1 teaspoon vanilla 

Heat oven to 400 degrees. Spray a 12 cup muffin tin with Pam.

In a bowl whisk together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.

In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.

Divide the mixture into the prepared muffin tins and bake  until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.

Joyful Heart Muffins

These are the best muffins, full of chocolate flavor and low in fat!

Joyful Heart Muffins

nonstick cooking spray
1 cup unsweetened applesauce
1/2 cup raw sugar
1 teaspoon vanilla
1 teaspoon almond extract
1 teaspoon canola oil - I only had olive oil
3/4 cup oat flour(I just ground some oatmeal in the blender)
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
dash of cinnamon
1/2 cup semisweet vegan chocolate chips

Heat oven to 375. Spray a 25 hole mini muffin tin with non~stick cooking spray. (You can use a regular muffin tin~you'll only need 8 holes, fill the rest with water for even baking) In a bowl whisk the dry ingredients.

In a bowl measure the applesauce, flavorings, oil and sweetener. Whisk well to dissolve the sugar. Add the dry ingredients and then mix in the chips. Scoop into muffin tins. Bake 12-15 minutes.

Healthy Blueberry Muffins

I found this recipe in my July Shape Magazine. I was able to catch up on some of my magazines while we had our 3 hour layover at JFK on our way to Maine. This recipe caught my eye because it's low fat and heart healthy! Love that! So, I whipped them up for everyone this morning and they were a big hit!

Healthy Blueberry Muffins

1 1/2 cups whole wheat flour
1/2 cup sugar
1/2 cup quick oats
2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons buttermilk
1 egg
2 tablespoons oil
1 teaspoon vanilla
1 1/2 cup blueberries (I used frozen)
*2 teaspoons sugar

Topping

1/4 cup blueberry all fruit spread
24 blueberries (I used frozen)

Heat oven to 375. Spray a 12 cup muffin tin with Pam.

In a bowl whisk the dry ingredients. Mix in the blueberries to the dry ingredients and toss well to coat. In a small bowl whisk the wet ingredients. Combine the dry and wet ingredients and mix well. Scoop into muffin tins with a 1/2 cup ice cream scoop. Sprinkle with the *2 teaspoons of sugar. Bake for 12-15 minutes. Revove from the oven and make a small indentation on the top of each muffin. Add a teaspoon of the fruit spread and top with 2 blueberries. Return to the oven and bake for 5 minutes. Cool in the pan for 10 minutes, if you can wait that long! We didn't, but be careful, the blueberries are hot!

My morning and a healthy low fat treat!

I am linking up with One 2 Try for Friday Follow. If you want to find some different blogs to follow head on over and see all the links!


I like to get up early in the morning....
... I like my quiet time.

Every morning,

I crawl out of bed at 4:30 a.m.

It's so much cozier in my warm bed, but I know that if I don't steal away now...

I will not have another opportunity at quiet, uninterrupted time.

I pull on my workout clothes and a hoodie...

...stuff my toes into my soft warm slippers...
...and make myself a nice hot cup of herb tea.

The house is dark. Quiet. Still.

You can hear the water trickling in the fish tank. But nothing else.

My cup warm between my palms.

Husband. Daughter. Son. Dogs. All in bed.

I sit down at the table, say a little prayer....

...and open my scriptures...

...I'm coming to love this time with my scriptures...

...The time slips by so fast! ...

I put on my running shoes, jacket, headband, gloves and running watch

I slip out of the house to the dark quiet street, lit by the moon and street lamps for a quick run.

I love the quiet, the solitude, the peace.

My steady breathing, my quiet footfall....

...I finish my route and return to the quiet, dark, still house...

The sun starts to come up...

and rustling can be heard in the rooms.

Husband is still sleeping, he stays up way to late...

...Sloan is popping into the shower...

...Chauncey is wandering down to the other shower...

The day, whether I like it or not, it about to begin.

And it won't be for another 23 hours that it will be this quiet and dark and still again.

But no matter how tired I am...

I find a way to crawl out of bed before the rest...

...because if I don't...

...I *feel* it.






I'm going to share a little secret with you. I don't eat the baked goodies I make. I taste them, then I put them under glass for my kids and sweet hubby to eat. So, I'm going to share one of my favorite almost fat free snack with you! If you're use to eating the high fat popcorn, you'll have to make this a few times before you really start to enjoy the taste of the popcorn and not butter. I remove the un-popped corn kernels that's left in the bottom of the bowl, then I reuse the sugar and cinnamon mixture. It doesn't stick really well to the popcorn, and I don't want to use a lot of Pam.

Carol's Cinnamon Popcorn

1/4 cup popcorn
3 tablespoons Splenda
1 teaspoon cinnamon
Pam

I use an air popper to pop the popcorn. Pop it into a big bowl.

Mix the Splenda and cinnamon in a small bowl. Spray the top of the popcorn in the bowl with the Pam and sprinkle with the Splenda mixture. Toss with a spoon, then spray and sprinkle again, toss and spray and sprinkle again. Now enjoy this nice treat!




Don't forget to enter my giveaway for a Chunky Bling Ring! You can find all the details here!

Traci over at Beneath My Heart is doing a great giveaway! You could win a $25 gift card to Garnish, a really fun online store that has lots of fun containers for packaging food.

You can also win a $50 e-card to Slim Perfect, an online fitness clothing store. Stop by Today's Giveaway for all the details!

Spiced Pumpkin Bars (non fat bars!)

This is a great cake without fat! Yup, that's right, there is no fat, just pumpkin and applesauce! Of course if you want to keep it non fat, don't put the frosting on it! You could just sprinkle it with a little powdered sugar or use a dollop of Cool Whip.

Spiced Pumpkin Bars

2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cloves
4 eggs
1 3/4 cups pumpkin
1 cup applesauce

Heat oven to 350 degrees. Spray a 9x13 pan with Pam.

In a large bowl whisk all the dry ingredients.

In another bowl whisk all the wet ingredients. Mix this into the dry ingredients. Pour into prepared pan. Bake for 30 minutes or until a wooden pick comes out clean. Cool and frost.

Vanilla Frosting

4 cups powdered sugar
1/2 cup butter, room temperature
1 teaspoon vanilla
Milk

Put the powdered sugar in the mixer and add the butter, start mixing while you drizzle in the milk. Just add a little at a time until you get the right consistency.

Baked Oatmeal, cake for breakfast!

This is one of my favorite things to have for breakfast. It tastes just like cake. It's super easy to make too! Just mix everything up and bake. You can change it up a bit by adding dried cranberry's, nuts or you can even add chocolate chips! I think it would be yummy with brown sugar too!

Baked Oatmeal

1 egg, lightly beaten
1 1/2 cups quick-cooking oats
1/2 cup sugar, I used spenda
1/2 cup milk
1/4 cup chopped nuts, I left the nuts out
1/4 cup raisins
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon

Combine all ingredients in a bowl. Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 25 minutes. Cut into squares.

Work For Me Wednesday and Chocolate-Chippy Cheese Danish

I'm going to share a little tip I learned a long time ago. I use coffee filters to cover things in the microwave. They are so cheap! I buy a big package of them at the dollar store and I just keep them in the cupboard above the microwave. Once in a while I have to use two to cover something, but most of the time one will do the job. We don't drink coffee, so they last a long time.

Be sure and stop by We Are That Family and see what great ideas other are sharing for Work For Me Wednesday!






Chocolate-Chippy Cheese Danish

This is a recipe I got in my Hungry Girl Newsletter. It looked so yummy I had to try it. I looked at two stores and I couldn't find the Pillsbury Crescent Recipe Creations Seamless Dough Sheets so I finally gave up and just bought two tubes of Reduced Fat Pillsbury Crescent Rolls. Here's what Hungry Girl says about the danish- Is it breakfast? Dessert? A snack? YES!!!! Check out our latest guilt-free wonder, the Chocolate-Chippy Cheese Danish! It is really yummy.
I'm not sure of the calorie count if you substitute the reduced fat crescent rolls, but I included it below and I put mine together a little different, but I included her directions too.


For Icing

1 1/2 teaspoon Splenda No Calorie Sweetener (granulated)
1 teaspoon powdered sugar
1 teaspoon cornstarch
1 drop vanilla extract
1 tablespoon Jet-Puffed Marshmallow Creme
1 tablespoon Cool Whip Free, thawed

For Danish

Half an 8-oz. tub fat-free cream cheese, room temperature
2 tablespoons Splenda No Calorie Sweetener (granulated)
1 tablespoon light vanilla soymilk, I used skim milk
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 cup old-fashioned oats
2 tablespoons mini semi-sweet chocolate chips
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet, I used 2 tubes of reduced fat crescent rolls, I couldn't find the sheets

Preheat oven to 350 degrees.

To make the icing, combine Splenda, powdered sugar, and cornstarch in a small microwave-safe bowl. Add vanilla extract and 1 1/2 tsp. cold water, and mix until ingredients have dissolved. Add Marshmallow Creme and microwave for 5 seconds, or until creme is soft enough to combine with mixture. Stir until smooth. Add Cool Whip and stir again, until evenly combined. Refrigerate until you're ready to ice the Danish.

In a medium bowl, combine cream cheese, Splenda, soymilk, vanilla extract, and cinnamon, and stir until thoroughly mixed. Fold in oats and chocolate chips, and set aside. This is your filling. Open the other tube of crescent rolls and lay it over the top.

Here's what I did for the crescent rolls- spray a cookie sheet with Pam. Lay out 1 tube of crescent rolls on the cookie sheet and pinch it together to make one sheet. Spread with the filling. Open the other tube of crescent rolls and lay it over the top. Bake for 15-20 minutes.

Here are the directions if you use the sheets.

Spray a large baking sheet with nonstick spray. Lay out your dough on the sheet and (using a rolling pin, a can, or your hands) lightly roll it out into a long rectangle of even thickness. Arrange baking sheet so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon filling lengthwise across the middle third of the dough, leaving 1-inch borders on the left and right of the filling.

Starting from the top, make vertical cuts -- about 1 inch apart -- along the top section of the dough, stopping about 1/2 inch above the filling. Repeat with the bottom section of the dough, cutting upward toward the filling. This will create 1-inch-wide strips of dough on both the top and bottom of the filling.

Alternate folding the 1-inch strips from the top and the bottom sections over the filling, covering it completely and creating a criss-crossed or "braided" appearance. After all the strips have been folded, fold the left and right sides of the dough in toward the filling, so filling cannot escape, and press firmly to seal.

Bake in the oven for 15 - 20 minutes, until pastry is crispy and light golden brown. Allow to cool completely.

Just before serving, drizzle entire Danish with icing. Cut into 8 slices and indulge! (P.S. Refrigerate leftovers.)

MAKES 8 SERVINGS


Serving Size: 1 slice
Calories: 141
Fat: 6g
Sodium: 313mg
Carbs: 18.5g
Fiber: 0.5g
Sugars: 6g
Protein: 4g

POINTS® value 3*

Aebelskivers and a Contest

I wanted to make aebelskivers for the kids for breakfast this morning, but I forgot to call my mom to get her recipe. I've been wanting to make her recipe because it has sour cream in it, and I had some that needed to be used up. So, I came up with this recipe. These were so good! Chauncey even ate the leftovers cold.

Aebelskivers

1 1/2 cups flour
1/2 cup whole wheat flour
1/2 teaspoon salt
3 tablespoons brown sugar
4 eggs, separated
1 cup milk
1 cup sour cream or yogurt
chocolate chips

Whisk the dry ingredients in a bowl.

Beat the egg whites until they form peaks. Whisk the milk, sour cream and egg yolks in a bowl. Add the milk mixture to the dry ingredients and mix well, fold in the egg whites.

Scoop by tablespoonfuls into a hot Ebelskiver pan that has been sprayed with Pam. I like to poke a few chocolate chips into some, just make sure you don't see them sticking up when you flip them with a fork.

Would you like to try to win some pearls? Head over to Bungalow for a Pearl of a giveaway!

Here's another giveaway at Just for Me...And You for a gift certificate to Mia Bellina!

My Saturday Morning Run, Low Fat Black Bottom Muffins and 4 contests!

Don't forget to sign up for my contest, you can find the rules here.

There's another contest over at Melissa's Heart and Home.

And one more at Blue Cricket Design.

One more at Room To Inspire!

This is where we started our run, not much snow.


A little further up we found more snow.


Lots of snow and evergreen trees!


There's lots of evergreen trees once you get up high in the mountains in Utah!


And this time of year, there's more snow!


This part was really steep with about a foot of snow, we had to practically crawl up it!
This is the view from the top, Mantua.

Another view, Perry




A view from the other side, Eden


Going down the other side of the mountain.





We had to go up again when we got to Williard Peak Road. Then we had some downhill.




I found this recipe in a cookbook I got from the library. They turned out really good, but I think I'll use cupcake liners next time. You'd never know they were low fat!


Low Fat Black Bottom Cupcakes

1 cup flour
1/4 cup whole wheat flour
1 cup sugar
1/3 cup cocoa
1/2 teaspoon soda
3/4 cup buttermilk, I soured milk with 1 tablespoon vinegar
1/3 cup applesauce
2 egg whites, beaten
1 teaspoon vanilla

Filling

8 oz reduced fat cream cheese, softened
1/3 cup sugar
2 egg whites, beaten
1/3 cup mini chocolate chips

Heat oven to 350. Grease a 12 cup muffin tin plus one large custard cup or 2 small.

Whisk dry ingredients in a bowl.

Beat the egg whites, applesauce, buttermilk and vanilla. Mix in the dry ingredients. Scoop muffin tins half full.

Filling

Beat all the ingredients except the chips. Fold in the chips. Put a heaping tablespoon over chocolate batter. Cover with another tablespoon of chocolate batter. Bake for 30 minutes. Let sit for 10 minutes, then remove to a plate.

Zucchini Burgers

I still have zucchini hiding in my refrigerator so I decided to try making some Zucchini Burgers or Patties. I thought they were wonderful! They have a nice onion, zucchini flavor. They would be good with cheese melted on top in a bun too!


Zucchini Burgers

2 cups zucchini, grated
1/4 cup onion, finely chopped
2 slices whole wheat bread, make into fine breadcrumbs
1 egg
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 teaspoon seasoning salt
1/4 teaspoon smoky paprika, or regular paprika
1/2 cup whole wheat flour

Heat a griddle and spray with Pam.

Mix all the ingredients except the whole wheat flour in a bowl. Make into patties. Put the whole wheat flour in a bowl or plate and coat the patties. Fry on both sides until brown.