Zucchini/summer squash bake

We've been eating zucchini like crazy and keep trying different recipes. I made zucchini bread, panko breaded zucchini crisps, zucchini pizza and now this. The recipe was simple and tasted great. I prepared the topping in a separate bowl and dumped it on top but I definitely recommend seasoning it as you go for more flavor. It took longer to cook than I thought. I covered it with foil and next time I definitely won't.

Ingredients:
Summer squash and zucchini (I used two medium of each)
1/2 cup grated Parmesan cheese
1/3 cup breadcrumbs
Olive oil
1/2 tsp black pepper
1/2 tsp salt
1 tsp thyme
1 tsp basil

Directions:
Thinly slice your veggies (about 1/4 inch thick)
Toss in olive oil (I used a little over a tbsp)
Arrange slices in a baking dish (mine was 8x11)

Sprinkle all the seasonings (salt, pepper, basil, thyme, Parmesan and breadcrumbs) evenly over the zucchini and squash.
Bake at 350 for 30 mins or until top starts to brown.
Enjoy!!!!

Thursday tip for tastier meals

Ok I know, two in a day, right? I had a few extra minutes and both of these weren't too in depth.

I figured besides just putting recipes I could pass on a little wisdom that has worked well for us, especially now with a little one.

Plan your meals for the week, the entire week, and factor in leftovers. We had a roast chicken the other night and thinking of leftovers I planned on making chicken quesadillas with the chicken. Write down a "menu" of the meals you are going to have and on which day.
Make a separate grocery list and get everything you'll need. Your wallet will thank you and you'll be out of the store with your whole day ahead of you, no aimless wandering down aisles.

We started doing this and it works so well for many reasons.
1. There are no more "what do you want for dinner?" " I don't know what do you want?" Exchanges
2. You can plan the week how you want to. Grill on Thursday? Perfect, pick something for that day. Hubby's working late? No problem, find a crock pot recipe that he can enjoy when he gets home if you need to eat before, it is so much better than a plate in the microwave.
3. You can be prepared. How many times is it 3pm you don't know what to make so you frantically try and thaw a chicken breast for dinner. Now I just take it out the night before and put it in the fridge. You can also take the extra step of doing things ahead of time. We had steak last week and I marinated them overnight so when they were grilled the next night they were so juicy and tender I could hardly put my fork down.
See? Doesn't that look good?

We have totally switched meals around, sometimes according to weather for grilling or sometimes just because we want to but overall making dinner is so much more enjoyable now that I know what I'm making and look forward to it.

Hopefully this makes meals and grocery shopping less hassle for you and gives you more time and energy for the things you love, for me it's spending time with the little guy!

Summer Sangria

Wow it's been awhile since I've posted! Babies keep you busy!! I've definitely still been cooking and trying new things so hopefully I can post more soon!!! This recipe was so easy and fun and the perfect drink for a hot summer day.

Ingredients:
1- 1.5L bottle white Zinfandel
1 bottle triple sec
1 cup peach schnapps
1- 2L bottle ginger ale
2 limes, sliced
2 lemons, sliced
2 oranges sliced
1 carton strawberries, sliced
1 cup orange juice

Directions:
Mix all ingredients in a big pitcher and let chill overnight or for a few hours. If you do chill overnight I wouldn't add the strawberries until the morning as they get pretty soggy. Also feel free to add more fruit or switch it up however you like. The next sangria I'm going to try is a peach one and I can't wait!!!

Coconut Cream Flake Cake

I came across this recipe reading my People magazine and it's from jello.com. It seemed so simple and the perfect Easter cake so I couldn't resist making it. It turned out wonderful and delicious and the cake was as moist as can be. It was a little tricky getting coconut to stay on the sides and I also think in the future I would put more frosting in the middle, I was just nervous I wouldn't have enough to cover the top and sides. Overall I would make this again and my husband who ate 3/4 would agree.

Ingredients:
1 pkg yellow cake mix
2-2/3 cup flake coconut (7oz pkg)
1-1/4 cups cold milk, divided
1 pkg coconut cream instant pudding (3.4 oz)
1 pkg vanilla instant pudding (3.4 oz)
1/4 cup powdered sugar
1 tub cool whip, thawed (8oz)

Directions:
Preheat oven to 350
Prepare cake batter as directed on box for 2-9 inch round layers. Stir in 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into the batter.
Bake both cakes, when finished let cool completely
While the cakes are baking best dry vanilla pudding mix, sugar and remaining milk in a medium bowl with a whisk for 2 minutes. (Pudding will be thick) Stir in cool whip until completely mixed. Refrigerate until ready to use
Stack cakes putting 1 cup pudding (frosting) mixture and 3/4 cup coconut flakes in between. Use the remaining to frost the top and side. Press remaining coconut on top and on the sides.
Refrigerate for 1 hour and then enjoy!!!!

I definitely need a cake stand because this plate does not do justice and you can't see how tall the cake really is.

Frittata

For Easter I decided to try something new and make a frittata. Our grocery store had a special where you could get a free dozen eggs with a purchase so we had plenty of eggs. The cool thing about a frittata is that you can add almost anything to it. I kept it simple with what we had, onions, peppers and cheese but in the future would probably add mushrooms and you could also add any variety of meat.
It turned out really well and the eggs were perfectly fluffy. I would definitely make this again and the nice thing is that you can pretty much make it different every time.

Ingredients:
8 eggs
1tbsp butter
1/2 cup milk
3/4 cup cheese ( I used cheddar, Parmesan and Monterey Jack)
1 bell pepper, 1/2 cup onion (or whatever toppings you choose)
1/2 tbsp each rosemary, basil and thyme
Salt and pepper to taste


Directions:
Preheat oven to 350
On the stove heat 1tbsp butter in a cast iron skillet
Once butter is melted add your toppings (I used 1/2 cup onions and a diced bell pepper)
Sauté until done.
In a bowl beat 8 eggs well. Mix in milk and spices.
Pour egg mixture over sautéed veggies and stir to mix.
That is the last time you will stir it. Let it set for about 5 minutes adding cheese around 3 or 4 minutes.
Place the skillet in the oven and cook for 8-10 minutes until eggs are done (shouldn't jiggle)
Cut into slices and enjoy!!!!

Tuesday Treats

Been awhile since I've done this. I guess with Easter coming up and candy on every aisle my brain is constantly thinking sweets. Our local donut shop Amy's must have the same mindset because they've been coming up with all kinds of donuts like twix, Reese's, oatmeal creme pie, butterfinger, Oreo and kit kat. Yummmmmm

Gooey Oreo brownies

Nothing better than fulfilling a sweet tooth!! I had the totally brilliant idea to use my double stuf Oreos in brownies. My husband and I ate them warm with cookie dough ice cream and it was delicious on so many levels! Luckily I only made 12 so we can't go too crazy on sweets. Also the recipe is so simple you can do it half asleep.

Ingredients:
12 Oreos (double stuf preferably)
1 package brownie mix (whatever you prefer or your own mix)
1/2 cup mini marshmallows (or more if you prefer)

Directions:
Preheat oven to 350
Make brownie mix according to package.
Stir in marshmallows.
Place a spoonful of mixture in each muffin tin. Then place an Oreo on top.
Use the rest of the mixture to cover each Oreo.
Bake for 15-18 minutes.
Enjoy, preferably with ice cream.

 The after pics are definitely a little messy, that would be the marshmallows, but they still tasted great!