I wanted to call these cookies “harvest cookies,” but I just did harvest muffins and that’s a bit too much. Then I thought “veggie cookies” and figured no one would click on the link. Same as “good for you cookies” and “garden cookies.” If I called them “everything but the kitchen sink” cookies you would have expected chocolate and that’s just wrong to mislead people like that. I’d never do that 🙂 In all honesty though, these are really good cookies that just happen to have some ssh, good for you ingredients, in them as well.

So, moving on. Whether you hit the stores for the ingredients or are like me and trying to use up the last bites of vegetables from your garden, these are worth a try. Toss in some raisins for extra sweetness and chewy factor and you’ll have the kids, big ones and little ones, heading towards the kitchen once they are out of the oven.

Zucchini Carrot Cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 3/4 baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 cup old fashioned oats
• 1 cup grated zucchini, with excess water squeezed out
• 1/2 cup shredded carrot
• 1/2 cup raisins

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Pre-heat oven to 350 F. Lightly grease cookie sheets or use a silpat.

In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together; set aside.

In the bowl of your stand mixer, add the butter and both sugars. Cream the butter on medium-high speed until well combined. About 1 to 2 minutes. Turn the speed to low and add the vanilla and eggs and beat until just combined.

Gradually, add the flour mixture to the butter mixture, scraping down the sides as needed, until combined.

Stir in the oats, zucchini, carrot, and raisins.

Using a 2 tablespoon cookie scoop, drop the dough on the prepared cookie sheets, leaving 2 inches of space between each cookie. Bake for 12 to 14 minutes, or until golden brown. Allow to cool on the cookie sheet for 2 minutes and the move them to a cooling rack.

Yields 30 cookies

Store in an airtight container for up to 1 week.

The Way to His Heart Original

If your household is like mine then you are looking for quick, satisfying meals. The “school year” situation is new to us this year, but it always seems this time of year is busy. We’re getting the yard and house “summer” free and ready for the fall and winter. We are trying to squeeze in every last bit of summer harvest, yet start taking advantage of the fall harvest as well. Enjoy those last few hot days by the water, yet make sure we go to fairs, the pumpkin patches etc. Phew! Then, we have the extra thing of preparing for baby!

So, times like these call for shortcuts in the kitchen! Using store bought ravioli and a few fresh ingredients you can have a wonderful meal on the table in no time and still feel like you are enjoying a meal you labored on forever! The only part that takes some time is roasting the tomatoes, but you can set the table, etc. while they are roasting. Or, do what I do, and crank up the heat a little more or use smaller grape tomatoes, which will speed up the roasting time!

Roasted Tomato Ravioli

Ingredients

• 1 lb cherry tomatoes
• 2 shallots, cut into wedges
• Cooking spray
• 3 Tbsp extra-virgin olive oil, divided
• 2 tbsp balsamic vinegar
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 12 oz cheese ravioli
• 2 Tbsp chopped fresh basil

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Pre-heat oven to 425 F.

Halve half of the tomatoes. Arrange cut tomatoes, whole tomatoes, and shallots on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Bake at 425 F for 35 minutes. Make sure to keep an eye on your tomatoes! Depending on size and sweetness, they may cook faster.

Add 2 tablespoons oil, vinegar, salt, and pepper to pan. Bake for 10 minutes.

Cook ravioli according to package directions, omitting salt and fat. Drain ravioli, reserving 1/4 cup cooking liquid. Add ravioli to tomatoes; toss. Add cooking liquid if needed. Garnish with chopped basil.

Nutritional Information

Serves 4 (serving size: about 6 ravioli and 1/2 cup tomato mixture)

Calories 406, Fat 18.7g, Protein 13.4g, Carbohydrates 47.8g, Fiber 3.9g, Cholesterol 49mg, Iron 2.3 mg, Sodium 572mg, Calcium 138mg.

Source: Cooking Light, August 2013

We’ve hit that season, you now, the time of year when everything on blogs contains pumpkins? I’m partaking as well, we love pumpkin and can’t get enough of it. What’s better than pumpkin? Mixing it in with a little Mexican flair! We love enchiladas here and are always looking for new varieties. I’ve also just started the process of stocking my freezer for the baby’s impending arrival. I’m getting an early start since my daughter came five weeks early and my refrigerator was full, but my freezer was not that time around!

I tweaked this recipe a bit, while I am not a fan of too much spice or heat, I felt it needed a little kick so the pumpkin wouldn’t overwhelm the sauce it make it bland. I also cut down the onions because we’re just not big fans of a lot of onion. If you’re looking for something a little different or perhaps you went crazy in the store and bought way too many cans of pumpkin puree, go ahead and try this out. You’re going to love it and your family and/or friends will think you’re oh so clever.

Chicken & Black Bean Enchilada with a Pumpkin Enchilada Sauce

Ingredients

Chicken & Black Bean Enchiladas

• 1 chicken breast, cooked and shredded
• 15 oz can reduced sodium black beans, rinsed and drained
• 1 bell pepper, diced
• 1/2 onion, diced
• 1 tsp cumin
• 1 tsp cayenne pepper
• 1/2 tsp salt
• 1 Tbsp chili powder
• 1/2 cup chicken broth
• 8 tortillas
• 1/4 cup shredded Monterry Jack cheese

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Pumpkin Enchilada Sauce

• 15 oz canned pumpkin puree
• 1 jalapeno
• 2 tsp chili powder
• 3 cloves garlic
• 2 cups vegetable broth
• salt and pepper to taste

Pre-heat oven to 350 F. Lightly spray a 9×13″ casserole dish with cooking spray.

In a large skillet, combine all of the ingredients down to the chicken broth and simmer on low heat for approximately 10 minutes or until the peppers have softened and most of the broth has evaporated.

Meanwhile, add all of the ingredients from the pumpkin enchilada sauce in a food processor and pulse until a smooth sauce is reached.

Place about 1/3 cup of the chicken and bean mixture on to each tortilla and roll. Place seam-side down in the prepared dish. Pour the pumpkin enchilada sauce over the tortillas and bake for 20 minutes. Sprinkle the cheese over the top of the pumpkin sauce and cook for an additional 5 to 7 minutes, until the cheese has melted.

Adapted from Branny Boils Over

In the chaos that is life right now, I am always trying to find healthy snacks, especially something that easy to eat for breakfast. We don’t do “breakfast on the go,” but I need something that my three-year old will eat quickly. Translation, it has to be delicious! What first caught my eye with these muffins is that they use everything I had in my kitchen, minus the chia seeds. I committed those and also used regular milk. I loved being able to use a lot of the vegetables I already had on hand and know my family loves, all in one tasty little package. It was a great way to get some vegetables in our diet first thing in the morning! While this was accidental, I loved that these were vegan. We don’t follow the vegan diet, but it is healthy so why not incorporate a few recipes into your daily diet when you can? Plus, with it being egg free I could limit my daughter’s egg intake, she teeters back and forth with an allergy and I’m trying not to consume too much now that I’m in my third trimester.

Don’t worry about your family catching on to you with the flecks of green and orange, by the time they’ve noticed it they’ve already gobbled down half the muffin and accept that it’s good for them!

Harvest Muffins

Ingredients

• 1 lemon
• 1 tsp apple cider vinegar
• 1/3 cup canola oil
• 1 cup rice milk or soy milk (or milk if you don’t mind it being non-vegan)
• 3/4 cup sugar
• 2 cups all-purpose flour
• 1 tsp salt
• 1 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 Tbsp chia seeds or ground flax seeds (optional)
• 1/2 cup shredded apple
• 1/2 cup shredded carrot
• 1/2 cup shredded zucchini
• 1/4 cup raisins (optional)

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Pre-heat oven to 375 F. Spray 12 cup muffin pan with cooking spray.

In a large bowl or the bowl of your stand mixer,  add the zest of the lemon and then squeeze the juice from the lemon and add it into your bowl. Whisk in the vinegar, oil, milk, and sugar.

In a medium bowl, combine the flour, salt, baking soda, and cinnamon. Add the flour mixture to the wet mixture, until just combined. Stir in the apple, carrot, zucchini, and raisins.

Divide the mixture evenly among the 12 muffin cups. The cups will be full. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool on a wire rack for 5 minutes, then remove from tin and serve warm or at room temperature.

Serves 12

Nutritional Information

180 Calories, 29g Carbohydrates, 2g Protein, 7g Fat, 0mg Cholesterol, 370mg Sodium, 1g Fiber

Source: Hannaford Fresh May/June 2013