Veggie Oatmeal Chocolate Chip Cookies

Prep: 15 minutes     Set: 30 minutes      

Bake 15-17 minutes a tray

If you could not already tell by my posting, one of my favorite things to make is desserts! I found this recipe in an Every Day with Rachael Ray magazine and I thought it was so cleaver with adding a secret hidden ingredient that you normally do not fine in oatmeal cookies; zucchini. If any of you have zucchini growing in your garden you are probably like me and thinking at this point… what the heck and I going to do with all of this zucchini?? Well folks I have an answer! Shred up zucchini and put it in your cookies. When I gave these cookies to my family they could not even tell that I added it and continued to eat mass quantities. Once the secret was revealed they were a little confused and semi-weirded out that I would put vegetables in cookies but they continued to eat them all =)   

Ingredients

1 cup flour

½ tsp. baking soda

½ tsp. salt

6 oz. room temp. butter

¾ cup light brown sugar

¾ cup granulated sugar

1 egg

3 cups rolled oats

1 packed cup of shredded zucchini

¾ cup chocolate chips

¾ cup cream cheese, optional

The Process

* Heat oven to 350*

1. In a bowl combine flour, baking soda, and salt.

2. In the mixer, beat butter and sugars at high speed until fluffy.

3. Beat in egg at medium speed, then add flour mixture.

4. Stir in oats, zucchini, and chocolate chips, Let it sit for 30 minutes.

5. Bake about ¼ cupfuls on two cookie trays at 350*, switching the trays half way through, until golden brown.

6. You can now eat the cookies as is or sandwich each with a spoonful of cream cheese. YUM!!

French Dip Sandwiches

Prep: 5 minutes   Cook: 8 Hours

The traditional French Dip Sandwich will always be a crowd pleaser, wither you are going to a picnic or thinking of something outside of the box to make for dinner. As I have said many times before I love any recipe that can be thrown together in minutes and then forgot about until it is ready to serve. This French Dip recipe is perfect for an on the go parents who really does not have time to whip up a gourmet meal every night. Since I just started by first year of teaching I am going to live on these types of recipes for awhile until I adjust to my new routine. Enjoy!!  

Ingredients

3 pound beef boneless chuck roast

1 ½ cup water

1/3 cup soy sauce

1 tsp. dried rosemary leaves

1 tsp. dried thyme

1 clove garlic, finely chopped

3 or 4 peppercorns

1 loaf French bread

The Process

1. Trim excess fat from beef. Place beef in a slow cooker.

2. Mix all ingredients in a small bowl; minus the bread.

3. Cover and cook on low heat setting 7 to 8 hours or until the beef is tender

4. Skim fat from the surface of juices in slow cooker; discard the peppercorns. Remove beef from slow cooker.

5. Cut beef into thin slices. Cut bread into about 5 pieces, cut horizontally in half. Fill bread with beef.

6. Serve with the remaining juices in the slow cooker for dipping.

7. Enjoy!

Roasted Pepper Salad with Cherry Tomatoes

Prep: 20 minutes   Broil: 20 minutes

The best part about making this recipe was the fact that I had most of the ingredients in my garden! Yes… It’s FINALLY starting to produce. While the list of ingredients is rather long, trust me this recipe is not one to pass up. It brings such a colorful and irresistible addition to the table it will even catch the eye of non-veggie eaters in your house. This Italian style salad is designed to be a wonderful side dish to your favorite Italian inspired meal. So toss out that boring cesar salad and step up your veggie intake by trying out this recipe!     

Ingredients

2 each large sweet yellow, red and green peppers

1 small red onion

6 Tbsp. Olive Oil

3 Tbsp. Balsamic Vinaigrette

1 Tbsp. each minced oregano, rosemary, basil and parsley

1 garlic clove

½ tsp. garlic powder

½ tsp. cayenne pepper

½ tsp. pepper

¼ tsp. salt

1 cup cherry tomatoes, cut in half

8oz. fresh mozzarella crumbled

5 fresh basil leaves

The Process

1. Turn your oven to a broil. Place all the bell peppers on a cookie sheet and place them into the boiler. Once the peppers start to blacken and bubble, use tongs to rotate to each side until all the sides are blister and black.

2. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.

3. Peel off and discard the skin on the peppers. Remove the stems and seeds. Cut the peppers into thin strips and place in a large bowl. Add the onion.

4. In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt.

5. Pour the oil mixture over the peppers and toss to coat. Cover and refrigerate for up to 4 hours. 

6. When you are ready to serve, allow peppers to come to room temperature. Place on a serving plate and top with tomatoes, cheese and basil leaves.  

Pair this dish with your favorite Italian recipe!