Veggie Tostadas

Brett raved about these.  He loved them.  So did mom.  So did I.

• 10  ounces  button mushrooms, trimmed and quartered
• 2  zucchini (about 1 pound), thinly sliced
• 2  red bell peppers, cut into 1 1/2-inch pieces
• 3  tablespoons  olive oil
• kosher salt
• 8  corn tortillas
• 1  15-ounce can refried beans
• 4  ounces  Cheddar, grated (1 cup)
• sour cream, fresh cilantro leaves, and hot sauce, for serving

Directions

1. Heat oven to 450° F. On 2 rimmed baking sheets, toss the mushrooms, zucchini, and bell peppers with 2 tablespoons of the oil and ½ teaspoon salt. Roast, tossing once and rotating the sheets halfway through, until the vegetables are tender, 20 to 25 minutes. Transfer to a medium bowl.
2. Place the tortillas on the baking sheets. Dividing evenly, brush with the remaining tablespoon of oil, spread with the refried beans, and sprinkle with the Cheddar. Bake until the beans are warm and the Cheddar is melted, 5 to 7 minutes. Top with the vegetables, sour cream, cilantro, and hot sauce.

Chocolate Chip Zucchini Cookies

I am trying to hide veggies in Bens food, these were a hit. 

 

      1 cup butter, softened (I did 1/2 cup of butter and 1/2 cup applesauce)

2 cups granulated sugar  (I did 1 1/2 cups but I am sure you could get away with less)

2 eggs, beaten

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

2 small zucchini, grated (you want it to measure approximately 2 cups of grated zucchini)

2 cups semi-sweet chocolate chips

 

I put in a little vanilla also. 

1. First you will want to preheat your oven to 350 degrees. 
2. Spray cookie sheets with cooking spray or line with Parchment paper
3. Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy
4. Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well
5. Stir in the zucchini.
6. Fold in your chocolate chips.
7. Bake for 15 to 20 minutes, or until golden.

 

Chinese Chicken Salad

I made this last night it was really good. 

Chinese Cabbage Salad

Time: 40 minutes

Yield: 15 servings

 

2-2 1/2 pounds nappa cabbage (the nappa cabbage is kind of expensive so I used a mixture of regular cabbage, ice berg, and romaine lettuce. 

5 green onions

3 packages ramen noodles

1/2 C butter

1/4 C sliced almonds

1/4 C sesame seeds

The recipe didn't call for chicken but I put some in.

Dressing:

3/4 C peanut oil (or 3 T peanut butter + canola oil to equal 3/4 C)

1/2 C sugar

1/4 C rice vinegar

2 T soy sauce

 

1. Cut the tail end off of your cabbage and toss it in the trash. 

2. Thinly slice the rest of the cabbage and place it into a large bowl.

3. Slice your green onions and add them to your bowl.

4. Open up your packages of Ramen Noodles and place them in a gallon sized freezer zip lock bag and pound them into small pieces with a meat tenderizer.

 5. Heat a large skillet over medium high heat. Melt your butter and then add your almonds sesame seeds and ramen noodles.

 6. Cook the mixture stirring frequently until everything turns a nice toasty brown. Set the crunchy mixture aside to cool.

if you cannot find peanut oil than do this...

7. Place 3 T of peanut butter into a glass measuring cup pour Canola Oil into the cup, right over the top of the peanut butter. Your total measurement with the peanut butter and oil should be 3/4 C.

8. Put the peanut butter/oil mixture into the microwave and heat it for 30 seconds.  Stir it all around until the peanut butter dissolves.

 9. Into a medium sized sauce pan pour your sugar your peanut oil (or your peanut butter/oil mixture) soy sauce and rice vinegar.

 10. Bring the mixture to a rolling boil over medium high heat. Let it boil hard for one minute. Then set it aside to cool.

11. When you are ready to serve toss the cabbage and green onions with the crunchy ramen mixture and pour the dressing over the top to coat. Serve immediately.