Zucchini Skillet Lasagna

3 zucchini
1 onion
3 cloves garlic
5 roma tomatoes
1 can tomato sauce (optional)
1 Tbsp olive oil
fresh basil
1/2 container ricotta cheese
1/4 c. shredded mozzarella cheese
2 c. cooked noodles

These are all just guesstimates.  I just kind of add as I go.

Chop the onion and garlic.  Saute in olive oil til onions are soft (about 5 min).  Dice the tomatoes into tiny little squares (think pico de gallo small).  Add to pan.  Add tomato sauce if you want to make a larger batch.  I like to add it, then when the sauce is all done, I put about 1 cup into a pyrex to save for spaghetti another night.  bring the tomato mixture to a boil.  Simmer.  (this is where I would reserve the sauce).  Add ricotta cheese.  Add zucchini, cook until desired texture (I like my zucchini to have a little crunch).  Add mozzarella and cooked noodles.  Hope you like it as much as we do!

Berry Muffins

Super yummy muffins.  We all love them.  (I haven't made the streusel yet.. still great plain!)

1 cup white flour
1/2 cup spelt flour (or add another 1/2 cup white)
1 cup whole-wheat flour
1 cup oats
1 T baking powder
1 tsp baking soda
1/2 tsp sea salt
1 cup honey (or sugar)
1 1/2 cups plain yogurt
1 6 oz container raspberry or blueberry yogurt
1/2 cup milk
3 T canola oil
2 tsp vanilla extract
1 large egg
1 cup each fresh blueberries and raspberries

Streusel
1/4 c flour
3 T brown sugar
1/4 cup chopped, lightly toasted walnuts, pecans, or almonds
1 1/2 T butter, melted

Prepare muffin tins with paper or oil.  Prepare steusel first and set aside.

For muffins:  Mix dry ingredients well.  In a separate bowl, mix all wet ingredients except berries, and beat together well. Pour the wet ingredients into the dry mix and beat firmly and quickly just until thoroughly moistened.  Add berries and fold in gently.  Divide batter into greased or paper-lined muffin tins and bake at 400 degrees for 15 minutes.  Cool for 15 minutes in the pan to set the berries, remove from pan, and cool on wire rack.