Egg cream smoothie

It has been so hot here I just couldn't drink a steaming cup of coffee this morning. I was in the mood for a smoothie,  my favorite is from Sugar free Sheila's websight here. I use the S.O.S Shake recipe. I prefer using 2 pasteurized eggs instead of eggbeaters, instructions on how to pasteurize eggs is here She has so many terrific ideas.

This shake is so satisfying and keeps me content all day.

Macafoni and cheese

I was skeptical when I first came across this recipe here but I am telling you it's so good! Yeah it's not macaroni and cheese but it's such a good substitute. Be sure to drain the tofu very well, I have used firm and medium both worked well. Pair with a salad it's a great dinner or lunch.

Lemon pepper roasted chicken

Lemon pepper roasted chicken is one of my favorite things to prepare. I slathered the chicken with softened unsalted butter then sprinkled a generous amount of lemon pepper, salt, garlic powder( crushed garlic if I'm not lazy), and squeezed a whole lemon over it then roasted it in a 425 oven for 45 minutes to 1 hour. I always roast my chickens upside down so the juices run into the breast keeping it succulent and moist, it does look kind of funny, you won't even know it when you cut it up for serving. I love roasted chicken so much I make one at least once sometimes twice a week they're economical, super yummy, and oh so good for leftovers. The flavorings you can use are endless.

BLT lettuce wrap

My lunch today a blt lettuce wrap with zucchini oven fries.

My Son made lunch today. He came and asked me how to make zucchini oven fries and I recited this recipe I posted before here. For the blt lettuce wrap just layer bacon and tomatoes on lettuce leaves he used green leaf lettuce, I also love butter lettuce top with some mayo and lots of cracked pepper. A nice surprise!

Zucchini cake

This recipe is one of my favorite ways to use the abundant zucchini from my garden. I found the recipe here. The original recipe is a carrot cake, I have made it several time with carrots and it's delicious I thought it would work well with zucchini too. I grated the zucchini and squeezed the moisture out, you may not have to squeeze out the moisture if it's store bought, my garden fresh zucchini has a lot of moisture in it. I cut down the raisins to just a few and adjusted the sweeteners to 2 tablespoons of xylitol, 2 tablespoons of sugar free torani syrup, 2 tablespoons sugarfree maple syrup and a few drops of stevia. I used only 1/2 teaspoon of salt. I had to bake it for 10 extra minutes. It makes great cupcakes too.

Here is what the cake batter looks like with the green flecks of zucchini

When I checked it in the oven it wasn't quite done it took 10 extra minutes.

I made a cream cheese frosting for it.

Cream cheese frosting

8oz cream cheese softened
1 stick of butter softened
1 teaspoon vanilla
2 tablespoons sugar free vanilla torani syrup
2 tablespoons xylitol
couple drops of liquid stevia

Beat together, frost cake, store in the fridge

So yummy!

Fried cheese

I get the most lovely fresh cheese curds from a local cheese maker at the farmers market. My favorite way to prepare them is fried in butter. It's so easy. Saute over medium careful as to not crowd the pan. I prefer them plain but you could add a dip.

Ratatouille

In late summer when there's an abundance of vegetables from my garden and a few more from the farmers market I love to make this vegetable stew called ratatoulle.

Ratatouille

2 zucchini sliced
2 japanese eggplants sliced
4 hot wax peppers (diablo)
1 onion chopped
handful of green beans cut
2 cups tomatoes cut cherry tomatoes I left whole
1 yellow pepper cut
4 cloves garlic crushed
1/4 cup olive oil
salt to taste I used a couple pinches

Add everything except the tomatoes in a soup pot cook on medium for about 5 minutes then add tomatoes and cook another 10 minutes or till cooked to your liking. You can use any veggies you have, this is what I used this time every time it's different.

It's finished!

We ate this big pot of veggie stew all weekend.