That’s right! It’s National Sneak a Zucchini onto your Neighbor’s Porch Day! AND. If you can’t sneak one onto your neighbor’s porch, let me know, I can get you the address of MY porch!
I’ve been freezing Zucchini the last few days for fall and winter meals (and treats!). If you’ve never frozen zucchini before, it’s SUPER easy! Start by washing/cleaning your zucchinis. Then:
Slice your zucchini. I’ll be using these thin slices for a Zucchini Lasagne this fall/winter. Maybe even these Zucchini Enchiladas. YUM! I can hardly wait! This Vegetable Peeler is ideal for getting thin, wide ribbon-type noodles. If you’ve never used Pampered Chef’s knives or cutters (basically anything with a blade), I’m going to warn you….They are SHARP! Don’t ask how I know this…..
You can also grate your zucchini. I’ve mentioned in a few posts now, but this Multi-Grater & Slicer might be one of my new favorites. (I should probably mention that I’m a Pampered Chef consultant and I don’t love it because I sell it, I sell it BECAUSE I LOVE it!) . Use the grated zucchini this fall/winter in this FABULOUS Low-carb Chocolate Cake Recipe (or just sneak it into soups and sauces).
Now, put your prepared zucchini into freezer bags (or a vacuum sealer is handy too!), press as flat as possible to get out as much air as you can. Label, date and freeze. When you’re ready to use your zucchini, thaw in the refrigerator the night before.
Then you’re all ready to make your favorite casserole (or whatever….). Enjoy!
Yesterday was my birthday. And. I made this Low-Carb Chocolate Cake. I’m happy to report, it was AMAZING! Worth every one of the 5.7 carbs I consumed!
Grated the zucchini using my Multi-Grater & Slicer (yep! really loving this gadget!).
Mixed all the ingredients up together (in my Kid’s Cookie Baking Set, I use this set all the time….even though I don’t have any kids….). Here’s where I should mention, I cut the recipe in half and I also used Xyla as the sweetener (instead of the Pyure which I didn’t have on hand). I didn’t have any monkfruit either, so I just omitted it (there was NO WAY I was going to town on my birthday!).
Here’s the cake ready to be baked.
And, after it was baked.
I wanted to make a cream cheese frosting for the cake and I figured why even bother looking one up, how bad could I mess this up? That’s probably why it looks a little lumpy.
Here was the “recipe” I used:
- 8 oz. package of cream cheese, softened
- 1/3 cup Xyla (Xylitol) sweetener
- 1-2 Tbsp. warm water
Dissolve Xyla sweetener in warm water (otherwise, I think it would be grainy), then mix into the softened cream cheese (I’m sure I would have gotten a smoother frosting if I had used my mixer, but I didn’t….).
This cake goes perfectly with a cup of coffee!
Yep! It’s my birthday. AND. I bought myself a new gadget!
This Multi-Grater & Slicer. So far, I LOVE IT! (Here’s where I should mention, I’m a Pampered Chef consultant. And. I haven’t really found a product I don’t LOVE….)
Since I don’t have to work (at work anyway) today, I decided I wanted to make these for breakfast. Hey! It’s MY birthday, I should be able to choose what I want for breakfast. right?
I didn’t have round ham slices (I guess I could have made them round….), so I just cut ham slices in quarters.
Poured in beaten eggs (about 8, I think, I wasn’t really counting….). Topped with my shredded cheese (from my new handy-dandy Multi-Grater & Slicer!).
Then baked at 350F for about 10 minutes (who was really paying attention? Then I wonder why sometimes I burn stuff…..) until the cheese was melted and firm. Oh My! They were SO GOOD!
Want to know what I’m doing later today? Baking this Low-Carb Chocolate Cake! I’ll let you know how it comes out, but it sounds AMAZING!!!!
It’s been awhile (again) since I’ve written a post. I think I’ve mentioned, this is a crazy time of year for me. This year has been EXTREMELY crazy for me. Without going into detail, let me just say, not everyone in management understands what goes into running a garden center. Cutting back on your labor costs is not the best place to cut your budget. You know, unless you don’t care if your nursery is full of dead plants……Rant over.
Needless to say, I’ve been busy. Busier than usual. And. Breakfast is not always something I take the time to do (I know. I know!). But. In March, I bought this cool little Ceramic Egg Cooker and in around 2 minutes, I can cook a 2 to 4 egg omelet in the microwave! Okay, you can also cook an omelet in any mug…..BUT. There’s something about the lid (with a hole to let steam escape) that keeps the eggs from getting rubbery tasting like they do in a mug.
I’ve also done blueberry muffins. So good!
And. Oatmeal. I didn’t have any bananas, so, I just cooked the oatmeal without the bananas and added strawberries and dark chocolate chunks. It was AMAZING!
Want cake for breakfast? This Chocolate Mug Cake is really good (especially with whipped cream!) Or. Duncan Hines has a new line of cake/muffin mixes! I can’t wait to try them all! What’s for breakfast at your house?