Roasted Onion and Zucchini Bake

Wow! I have been away for a while I have not blogged here or on my craft blog in a while.

I'm trying again after gaining weight last year, getting frustrated, spinning my wheels going nowhere.

It's a new year although were three months in,  it's try , try again.

My friend Ashley is a Beachbody Coach and so I'm doing Beachbody on demand. It's pretty cool, the first month is free after that it's $40 every 3 months or $99 for the year which is actually the better bargain and I get to try all of their available DVDs online, so if you're into bootcamp they  got that. Yoga? They have that . Tai Cheng they have that.  I do a little bit of Brazil Butt and slim in 6 which is a milder cardio since I'm not 20 anymore. I also do rockin body.

I tried a new recipe today it's a baked onion and zucchini casserole.  I found it on Pinterest it's pretty good. I am not a big zucchini person I don't really like the greenness of it, although I have made zucchini patties and zucchini bread in the past with some success, kind of Hit and Miss if you know what I mean,  but this is good because I can hide the taste of the zucchini in the onion.

  Recipe here:

http://www.climbinggriermountain.com/2016/02/french-onion-zoodle-bake.html

6 WBMO - Italian Chicken

Recipe from here:

                                 Italian Chicken

 3 Whole Chicken Breasts, Cut into Strips
1 - 2 Red or Green Bell Peppers
 1 Cup Dry White Wine 1 - 2 Sweet Onions, Chopped
 1 - 2 Garlic Cloves, Minced
3 - 4 Zucchini, Sliced
 1 lb Mushrooms, Sliced
5 Cans Chopped Tomatoes (14½oz each)
 1 Can Tomato Paste
 1 Pkt Very Low Sodium Chicken Bouillon
1 Cup Water Italian Seasoning

Mix Pepper Marinate chicken, onions, garlic and bell peppers in wine for about 30 minutes. Pour into large pre-heated skillet and sauté until chicken is cooked through Add remaining ingredients, seasoning with desired amounts of Italian seasoning mix and pepper; simmer for about 30 minutes. Servings: 10 - 12 (depending on cooked weight of chicken)

servings containing 2 oz. Protein B and Free Vegetables (or count as Veg A) Serve over rice or potatoes to include Carb A

6 WBMO - Zucchini Mustard

http://www.geocities.ws/mt6wbm/recipes/zucchinimustard.txt

Zucchini Mustard   (4 servings) 

2 Zucchini 
Dry Mustard to taste (1Tablespoon or More) 
1-7 Tablespoons lemon juice (fresh) 

Slice and cook zucchini (about 20 minutes - should smoosh real easy) 
Blend until smooth in blender or food processor 
Add dry mustard and lemon juice; blend 


(Originally posted by N2Food) 

Body Makeover Specialist - BJ 
Provida Life Sciences, Inc.   

6 WBMO - Zucchini Bread Muffins

From member ....... I took the recipe for Oatmeal Pumpkin Muffins and tweaked it a bit to create my own zucchini bread muffins. These are very good!

BMOS Note: The use of ground oat flour may cause one to lose slowly, or for progress to stop.  Please see ingredient link for more information. 

• ¾ cup oats, ground into flour in blender, food processor, Magic Bullet or coffee grinder
• ½ cup finely grated zucchini (I processed mine in my Magic Bullet) 
• 6 egg whites (I used ¾ cup All Whites) 
• ½ teaspoon cinnamon (or more if you really like the cinnamon like me) 
• ½ teaspoon nutmeg 
• 5 packets Sweetleaf Stevia Plus (or 5 packets Splenda) 
• ½ teaspoon baking powder **
• 1 teaspoon vanilla extract

Topping:

• 2 tablespoons Splenda 
• ½ teaspoon cinnamon
• 2 tablespoons oatmeal (not ground)

Bake in foil cupcake papers and the muffins do not stick.

Mix all the ingredients together well. Pour equally into six muffin cups. Mix together the topping ingredients and sprinkle evenly on all 6 muffins. Bake in a preheated oven at 350 degrees for approximately 20 minutes. (I live at 5,000 miles above sea level and needed to add another 5 minutes to my bake time.)

I am a female Body Type B, so two muffins equal one serving for me.

** ingredient is not recommended for use during the reduction phase of program.  See "General Food and Cooking" FAQ for more detail. 

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D 
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Protein A, Carb B, Free Veggie

6 WBMO - Preworkout Moist Zucchini Bread

___________________________

From member ....  I don’t cook often and I need things simple.  I took the PWO pineapple upside down cake recipe and made some revisions and this is now a staple in my freezer. 

 Note:  This recipe may be used by all body types at breakfast, morning snack or afternoon snack if working out directly afterward.  Since the quantity of fruit per serving is insufficient to constitute a full serving, please remember to augment your fruit serving when enjoying this recipe. 

•  3 cups oatmeal (not ground)
•  1 teaspoon nsa baking powder**
•  1-2 teaspoons cinnamon (to taste)
•  ½ teaspoon nutmeg
•  ½ cup Splenda
•  12 fresh egg whites  
•  3 cups shredded or grated zucchini (less if you want it dry, more if you want it more moist.  I don't measure the zucchini, I just use 6 medium.  If they're huge I use less, if they're small I use more. I like mine really moist.)
•  1 cup unsweetened applesauce
•  3 teaspoons vanilla extract

Optional topping: 

• 2 tablespoons Splenda  
• ½ teaspoon cinnamon
• 2 tablespoons oatmeal (not ground)

Preheat oven to 350 degrees. Blend dry ingredients in a medium bowl. Set aside. In a large bowl, first put in the egg whites. Then mix the applesauce, zucchini and vanilla extract into the egg whites. Blend in the dry ingredients with the egg white mixture. Pour into a 13" x 9" pan that is lined with Reynolds’s Release Wrap, cooking parchment or use a silicone pan. 

For topping; mix ingredients in a bowl and sprinkle on top before baking.

Bake in the oven for 45-55 minutes or until dry in the center when you stick with a toothpick. Allow to cool completely in the pan, and then remove the entire cake by lifting it out by the wrap or use a rubber spatula to cut into your slices and remove and wrap to freeze.

Slice into 6 individual servings and store in airtight containers the refrigerator. Can also be made into muffins.  Less cooking time is needed; use the toothpick method to determine when they are done.

It is very good eaten cold, hot, or room temperature.

** ingredient is not recommended for use during the reduction phase of program.  See "General Food and Cooking" FAQ for more detail.

(As a Preworkout Snack) Compatible with Body Type:

Breakfast A-B-C-D-E

Morning Snack A-B-C-D-E

Lunch

Afternoon Snack  A-B-C-D-E

Dinner

PM Snack  

This Recipe Contains:  Protein A, Carb B, Scant Amount Fruit B, Free Veggie

6 WBMO - "Fried" Zucchini Bread

From member .... It is excellent especially now in zucchini season when you get tired of the same old things. 

• ¼ cup uncooked oatmeal
• ½ cup grated zucchini
• 2 egg whites, slightly beaten
• 1 tablespoon Splenda
• ¼ teaspoon cinnamon

Mix all ingredients together. Pour into non-stick pan at medium heat and cook until slightly brown on one side. Turn and repeat. Tastes kind of like a big, fluffy pancake. 

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D 
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Protein A, Carb B, Free Veggie