This bread qualifies as a treat because it is sweeter than my Hearty Zucchini Muffins. However, I just can’t make ANYTHING without substituting some whole ingredients for the more processed ones. You will love the way this bread fills the kitchen with the heavenly scent of cinnamon as it bakes. Enjoy! Hearty Zucchini Bread 2 Cups grated Zucchini 1 Cup Sugar 1 egg 2 Tablespoons Ground Flaxseed with 6 Tablespoons water (egg substitute) 1/4 Cup Butter, melted 1/4 Cup Unsweetened Applesauce 1 teaspoon Vanilla extract 1 1/2 Cups Whole Wheat Flour 1 1/2 Cups All-Purpose Flour 1 tsp. Salt 1/2

Health Signs and Symptoms Almost 10 years ago my 50-year-old father started experiencing some strange symptoms: unquenchable thirst, blurry vision, and unexplained weight loss. He was hardly getting any sleep at night, because just as fast as he could drink any fluids they were all coming back out of his system. After explaining this all to me, I suggested he see a doctor right away. Blood tests revealed his post-prandial (after meal) blood glucose levels at 506 mg/dl. Normal levels should be under 140 mg/dl. Diagnosis After all the tests came back, it was determined that Dad had Type-2 Diabetes,

On a cool Autumn Day, this casserole is the perfect comfort food that won’t leave you feeling overstuffed. It is full of vegetables and whole grains that add flavor and nutrition to nourish your body at the end of the day. For a complete meal, serve with roasted butternut squash or Spinach Salad. Cheesy Wild Rice and Vegetable Bake Wild Rice and Vegetables1 1/2 Cups Wild and Brown Rice Blend3 Cups Water1 1/2 Cups Carrots (chopped)1 1/2 Cups Zucchini (chopped)1 Cup Celery (Chopped)1/2 Cup Yellow Onions (minced)1/2 Cup Chick Peas (optional)3/4 Cup Cooked Chicken (shredded)1/4 Cup Shredded Cheddar Cheese (for

Homemade Cheese Sauce Tastier and more wholesome than the canned stuff! 1/4 Cup Onions (minced)2 Tablespoons Butter1/4 Cup Whole Wheat Flour2 Cups Milk (2% milkfat)1 1/2 Cups Cheddar Cheese (shredded)1/4 teaspoon pepper1/2 teaspoon salt In a medium saucepan over medium-high heat, cook the onions in the butter until tender and transluscent.Mix in the flour to form a paste. Pour in half of the milk and whisk until well combined with a wire whisk.Add the rest of the milk and continue to stir until the mixture begins to bubble. At this point, remove from the heat and add the shredded cheese.Stir

Something about roasting carrots makes them taste sweeter and more flavorful. Certainly, there’s nothing than picking these orange treasures straight from the garden and preparing them as a side dish to dinner. Enjoy!   Roasted Carrots with Parsley 1 Lb. (8 Large) Raw Carrots, Julienned Cooking Spray 1 1/2 tsp. Seasoning Salt 3 Tbsp. Fresh Parsley Preheat oven to 420 degrees F. Line a large cookie sheet with tin foil. Spray the foil with cooking spray. Lay the julienned carrots in a single layer on the sheet. Sprinkle with the seasoning salt. Roast the carrots for 10-15 minutes until crisp

Tuesdays are for Mexican food at our house, and these fajitas are a crowd favorite! Paired with homemade refried beans and guacamole, it’s impossible to eat just one! Hearty Vegetable and Chicken Fajitas 12 Corn Tortillas (warmed)1 cup Shredded cheese (for topping)15 oz Fat-Free Refried Beans (see notes)1 cup Plain, Unsweetened Greek Yogurt (for topping)Fajita Mix2 large large Green Bell Peppers (sliced)1 large Yellow Onion. (sliced)4 medium Vine Ripe Tomatoes (chopped coarsely)1/2 cup Rotisserie Chicken (shredded)1 Tablespoon Chili Powder1 teaspoon Garlic Salt1 teaspoon Ground CuminGuacamole4 Avocadoes (Ripe when soft)2 Tablespoons Lime Juice1 teaspoon Garlic Salt1/4 teaspoon Ground Cumin1/4 Cup Green

Have you ever compared the price of a raw fryer chicken versus a fully cooked, ready-to-eat rotisserie chicken? For some reason, the rotisserie is always a fraction of a price of the raw chicken. I like to get my rotisserie chickens at Costco where they cost about $5. Sometimes, I just get them at my local grocery store, but they cost about $2 more, and the chickens are a bit smaller. By the time I get the chicken home, it is cool enough to handle. I get to work with a paring knife and my fingers to peel all the

Fridays are pizza night at our house, and we never get sick of it because it is so versatile. We put everything from sausage to squash on our pizzas and we have a lot of fun doing it, too! It has taken me years to finally get the dough right. If it doesn’t turn out just right for you the first time, keep trying! However, this recipe is pretty well tried-and-true, and it's hard to fail if you are using the Bosch Mixer. Whole Wheat Pizza Dough 2 Cups Water at 80°F2 teaspoons Active Dry Yeast1/4 Cup Olive Oil2 teaspoons

Talk about a party in your mouth! These black bean enchiladas should be called “kitchen sink” enchiladas because there’s a little bit of everything stuffed inside them! Topped with a homemade (mild) enchilada sauce and sharp cheddar cheese, these are sure not to disappoint! My six-year-old likes to pack the leftovers for his school lunch the next day. Enjoy! Black Bean Vegetable Enchiladas 24-28 Flour Tortillas1 1/2 to 2 Cups Sharp Cheddar Cheese (shredded)Filling3 1/2 Cup Black Beans (cooked and drained*)3 small zucchini squash ((3 1/2 Cups) chopped)1 large sweet potato (chopped)2 Red Bell Peppers (chopped)1/2 large Yellow Onion (chopped)1

I will never buy canned enchilada sauce again. After realizing how easy it is to make my own sauce with even more flavor than the can, this is my go-to enchilada sauce! Homemade (Mild) Enchilada Sauce 1 Tablespoon Olive Oil 1/3 Cup Onion, chopped fine 2 cloves fresh Garlic, minced 1 1/2 Tablespoon Chili Powder 1 teaspoon Ground Cumin 1/2 teaspoon Salt 1/4 teaspoon Oregano 15 oz. Tomato Sauce 1 Cup Chicken Stock = 1 teaspoon Better than Bouillon (Affiliate link) mixed with 1 cup water Directions: 1. In a large saucepan over medium-high heat, sauté the onions in olive oil. Add the