Last night we tried two new recipes.
The first is the VEGETABLE UPSIDE-DOWN CASSEROLE and because of some circumstances the kids didn’t get to eat any (last minute bball pizza party!), but I know that they would have loved it. It has lots of vegetables in it and the options of what you put in are limitless. We did broccoli, onion, red pepper, zuchinni, and spinach.
3-4 cups cut-up vegetables of your choice (I didn’t measure mine and honestly next time will use a lot more. What we made would not have fed our whole family)
2 tbsp light olive oil
1 cup whole wheat pastry flour
1/4 cup wheat germ
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup low-fat yogurt or soy yogurt (we went dairy free on this and so I used soy yogurt)
3/4 cup low fat milk, rice milk, or soy milk (we used soy)
1 tbsp vegetable oil
1/2 cup grated cheese or nondairy cheese (I used soy cheese since we were doing dairy free)
1. Saute the veggies in the olive oil until just tender. Set aside.
2. Preheat the oven to 375. Lightly oil a shallow round 2-qt casserole or a 9×13 baking pan.
3. Combine the flour, wheat germ, baking powder, baking soda, and salt in a mixing bowl. Make a well in the center and add the yogurt, milk & vegetable oil. Stir together until well mixed.
4. Pour the vegetables in the prepared pan. Sprinkle with the cheese, if using, then pour the batter evenly over the vegetables (mind didn’t really pour – more like lumped down and then I spread), gently smoothing it out with a spatula.
5. Bake for 30-35 min, or until the top is golden and firm. Let stand about 10 min, then cut into wedges or squares to serve.
We liked this. If your kids are weary of veggies I think they would like this because of the breading on the top. Yes I would make it again. Super easy. Super fast. Super healthy.
Last night I also made ZUCCHINI-RAISIN MUFFINS and today instead of the regular pb&j sandwiches my kids had muffins in their lunches. Super cool and they are healthy, so that made me happy!
1 3/4 cups whole wheat pastry flour
1/4 cup wheat germ or ground flaxseed (i used both to equal 1/4 cup)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup natural granulated sugar (i used the regular sugar in my pantry, but when that runs out I’m gonna look for some of this)
1 cup vanilla low-fat yogurt, soy yogurt, or applesauce (i used regular soy yogurt)
2 tbsp safflower oil
1/3 cup low-fat milk, rice milk, or soy milk, as needed (we used soy to keep with the dairy free night)
1 cup firmly packed grated zucchini
3/4 cup raisins, or other chopped dried fruit
1/3 cup chopped walnuts, optional (I didn’t have walnuts so I threw in some sliced almonds)
1. Preheat over to 350. Plaice foil liners in 12 standard sized muffin cups. (mine must not be standard b/c I made 18)
2 Combine flour, wheat germ, baking powder, baking soda, cinnamon, and sugar in mixing bowl and stir together.
3. Make a well in the center and pour in the yogurt, oil, and enough milk to make a smooth, slightly stiff batter. Stir until completely mixed, then stir in the zucchini, raisins and walnuts if using.
4. Divide the batter among the muffin cups. Bake 20 to 25 minutes, or until a knife inserted into the center of one tests clean.
5. Transfer to a plate or rack when cool enough to handle, and serve warm or at room temperature.
My kids really liked these and thought it was so cool that they had muffins for lunch! They are not sweet muffins, but that makes them even better for lunches!
Look what this lady did over at the Vegan Lunch Box did with this muffin for her son! Super cute!