Cheesy Zucchini Pizza

Courtesy of EatLiveRun

Ingredients:

Whole Wheat Pizza Dough - 1 crust

1 c ricotta cheese

2 c shredded mozzarella cheese

2 med zucchini squash, grated and drained

2 cloves garlic, minced

sea salt and pepper to taste

1. Mix ricotta cheese, garlic, s and p.

2. In a new bowl, mix drained zucchini and mozzarella cheese.

3. Roll pizza dough out to desired size and thickness.

4. Spread ricotta cheese mixture on crust.

5. Sprinkle zucchini/cheese mixture on top.

6. Bake at 425 degrees for 15 min.

Butternut Squash, Parmesan & Pasta

By: erin, taken from NaturallyElla

Details

• Prep Time:
  10 min
• Cook Time:
  45 min
• Ready In:
  55 min

Servings: 2 servings

Ingredients

• 2 cups butternut squash 1/2" cubes
• 1 medium onion cubed
• 1 tablespoon rosemary
• 1/2 tablespoon olive oil
• 1/4 cup walnut pieces
• 1 tablespoon butter
• 4 ounces pasta
• 1/3 cup parmesan cheese

Directions

• Pre-heat oven to 425˚. Toss butternut squash, onion, rosemary, and olive oil together in a bowl. Spread on a sheet tray and roast until tender-about 25 minutes.
• Cook pasta according to box (or use fresh pasta). In a small skillet over medium heat, toast walnuts for 2-3 minutes. Add butter and let melt. Toss together pasta, butter, walnuts, and roasted veggies together. Place in serving bowls and grate parmesan over pasta mixture.

Butternut Squash Ravioli with Maple Sage Cream Sauce

By: erin, found at NaturallyElla

Details

• Prep Time:
  45 min
• Cook Time:
  30 min
• Ready In:
  1 hour, 15 min

Servings: 4 servings

Ingredients

• 1 recipe for whole wheat pasta dough link below

Filling

• 2 cups butternut squash
• 1 cup summer squash
• 1 clove garlic
• 1 tablespoon olive oil
• salt and pepper
• 1/4 cup caramelized onions (or quickly saute some onions until soft)
• 1 cup parmesan cheese

Sauce

• 1 tablespoon butter
• 1 clove garlic
• 1 tablespoon flour
• 2 tablespoons Nuefchatel cheese
• 1/2 cup milk I used skim
• 1 tablespoon fresh sage minced
• 1 tablespoon maple syrup
• salt and pepper to taste

Directions

• Pre-heat oven to 375˚. Peel and cube the butternut squash, dice yellow squash, and roughly chop the garlic. Toss squash mixture in olive oil and spread out on a sheet tray covered in tin foil. Sprinkle a pinch of salt and pepper over and bake for 25-30 minutes until squash in tender. Place squash in food processor and let run until squash is pureed. Stir in parmesan cheese and onions, set aside.
• While squash is roasted, make one recipe of whole wheat past dough.Once pasta is ready to go, divide in half and roll out each on a floured surface into a rectangles, 1/8" thick. Spoon 1 Tablespoon of squash mixture into rows on one piece of the pasta. Make sure as you create your rows you are leaving enough room to press the edges together. Once you have the first side ready, lay the second piece of pasta over the filling. press down lightly around each ravioli and then cut out squares.
• In a large pot, bring water to a boil.
• While waiting for water to boil, begin to make sauce. Melt butter in a small sauce pan and add in garlic. Saute until garlic becomes soft and fragrant. Whisk in cheese, sage, and flour until mixture is smooth. Continue to cook for 1-2 minutes. Pour milk into the pan while whisking and continue to whisk until sauce is smooth. Add in maple syrup and continue to whisk until sauce begins to think. Taste, add salt and pepper, then remove from heat.
• Once water in the large pot is boiling, add in ravioli, making sure to not crowd the pan. Let boil until ravioli float to the top. Remove with a slotted spoon, plate, and drizzle sauce on top.
• 

Whole Wheat Applesauce Muffins

Whole Wheat Applesauce Muffins (courtesy of Tanya Keeping)



Applesauce Muffins
(Here is my slightly altered version)

Topping:
2/3 cup oats
1/8 cup brown sugar
1 tsp cinnamon
2 Tbsp melted butter

Muffin batter:
1 1/2 cups whole wheat flour
1 cup oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp pure vanilla extract
1/2 cup unsweetened applesauce
1/2 cup carrot or sweet potato puree NOTE: small jars of baby food = 1/2 cup of puree
1/2 cup milk
1/3 cup brown sugar
1/4 cup veg oil
1 egg

Preheat oven to 400 F and grease muffin tin; I got 16 muffins out of my batch.

Combine topping ingredients in small bowl and set aside.

Combine ingredients top to bottom and stir just until mixed.

Poor into muffin tins and top with streusel; I pushed the streusel down with back of spoon before baking. Bake 18 to 20 minutes.

Whole Wheat Banana Bread

Whole Wheat Banana Bread (courtesy of Tanya Keeping)



SECRET INGREDIENTS:
1 1/2 cups whole wheat flour
1/2 cup of apple sauce
1/2 cup of sugar
1/4 cup of vegetable oil
1 teaspoon baking soda
1 teaspoon baking powder
1 egg
3 ripe bananas

HOW TO:
Preheat oven to 350 degrees. Grease pan.
In a bowl, mash bananas; add sugar, apple sauce, oil, baking soda, baking powder and egg until well blended.
Stir in flour. Mix well. Pour into prepared pan.
Bake until a toothpick inserted in center comes out clean.
I immediately remove from the pan and cool on a wire rack