Tuna Tapenade

Here's another recipe I saw on the Food Network.

I don't have exact quantities.  Do it according to your own taste.

Green olives
Black olives
Capers
Tuna
Olive oil

Chop the olives in a food processor or blender.  Don't make it smooth.  Be sure to leave it a little chunky.  Drain the tuna and add the flaky tuna to the olive mixture.  Add some capers and a little olive oil.  Put in the fridge to let the flavors blend.  Serve with crackers, chips, etc.

Butternut Squash Soup

I was watching the Food Network and was inspired to make this soup.

Cubed butternut squash (I bought mine at Costco in cubes but you could cook it and cube it on your own)
Green Apples, peeled
Yellow Onion
Chicken Broth
Curry

I cut the squash, apples and onion into cubes and roasted at 425 degrees for about 45 minutes on a cookie sheet.  Then I pureed the fruit/veggies in a blender, adding chicken broth for liquid.  I warmed the mixture on the stove and added curry for flavor.

My family hated this soup, but I loved it.  Guess you have to like squash to appreciate it.  My family would rather eat meat.

Carrot Zucchini Oat Muffins

3 cups wheat or white flour (or mix of both)
2 cup Coach's oatmeal (or regular oatmeal)
1 3/4 cup sugar
1/4 cup honey
4 teaspoons baking soda
1 1/2 or 2 cups shredded carrots
1 1/2 or 2 cups shredded zucchini
2 teaspoon vanilla
1 cup skim milk
2 eggs
4 tablespoons Canola oil

Frosting: (I don't measure, I just guess on quantities until I get the texture and taste I like)
Cream Cheese
Greek Yogurt
Honey
Powdered Sugar

Directions:
 1 Preheat oven to 350.
2 Mix all wet ingredients including veggies and oats in a bowl and let sit for a while.
3 Add all dry ingredients.
4 Spray a 12 hole muffin pan with cooking spray.
5 Fill muffins 3/4 full and place in oven for 12-13 minutes or until not gooey.

They aren't a super sweet muffin so if you want more sweetness, add more sugar or I may try adding some applesauce next time.  Makes about 24 muffins.

Delicious Raw Broccoli Salad

2 heads broccoli, cut into small chunks

1 cup craisins
1 cup sunflower seeds or cashews

1/2 cup red onion finely chopped

Dressing: mix together then stir into above
1/2 cup plain greek yogurt
1/2 cup light mayo
2 T apple cider vinegar
1/4 cup sugar

Low-Fat Strawberry Banana Oat Muffins

1 1/2 cups wheat or white flour (or mix of both)
1 cup Coach's oatmeal (or regular oatmeal)
1/2 to 3/4 cup sugar
2 teaspoons baking soda
2 ripe bananas, mashed
1 teaspoon vanilla
1/2 cup skim milk
1/4 cup egg substitute or 1 egg or 2 egg whites
2 tablespoons Canola oil
1 cup strawberry, diced

Directions:
 1 Preheat oven to 350.
2 Mix all wet ingredients and oats in a bowl and let sit for a while.
3 Add all dry ingredients.
4 Spray a 12 hole muffin pan with cooking spray.
5 Fill muffins 3/4 full and place in oven for 12-13 minutes or until not gooey.

Everyone LOVED these muffins, even my picky eater.  They are moist because of the bananas and strawberries.