Kid Tested, Mother Approved. 

Butternut Squash Mac & Cheese


  • 1 box whole wheat elbow pasta
  • 1 medium butternut squash
  • 2 cups of milk ( I think I mixed mostly skim with a little 2% but you can use whatever)
  • 1/2 cup part-skim ricotta cheese
  • 2 cups grated cheese (I recommend a sharp cheese to balance the sweetness of the squash I used sharp cheddar)
  • 1/2 cup of parmesan cheese, split in half
  • 1/4 cup of panko bread crumbs
  • pepper to taste (optional)


  1. Preheat oven to 375 degrees
  2. Cook pasta according to package directions or 1 minute less
  3. Drain cooked pasta and set aside in large bowl
  4. In large saucepan, cook milk and butternut squash. Stir occasionally. Bring to a boil
  5. When butternut squash is tender, transfer to a blender or food processor and puree
  6. Transfer butternut squash puree back to saucepan and add in the ricotta, half the parmesan cheese, and grated (cheddar) cheese. Mix until melted
  7. Pour melted cheese mix over pasta. Stir to combine
  8. Spoon mixture into cupcake liners or baking dish
  9. Sprinkle with panko bread crumbs & remaining parmesan cheese
  10. Bake for 20 minutes or until the tops are lightly browned
  11. Cool & enjoy! Or cool more and then freeze for later enjoyment!*

* I cooled them completely then put them into a ziplock bag and either thaw in the fridge overnight or defrost in the microwave

Crunchy Peanut Butter Granola…Bars?*


  • 4 cups rolled oats
  • 1/2 cup unsalted peanuts, chopped
  • 2T wheat germ (optional)
  • 3/4 cup natural peanut butter, melted
  • 1/2 cup brown rice syrup (or honey)

additional optional mix-ins:

chocolate chips

peanut butter chips

other nuts


dried fruit



  1. Preheat oven to 350ºF
  2. In a large bowl, mix all ingredients together
  3. Add in any additional add-ins
  4. Place in a greased baking dish
  5. Push down to compact granola
  6. Bake for 20-25 minutes
  7. Cool, cut, Enjoy!

*Mine didn’t exactly come out as granola bars, some broke upon removing them from the pan. It was more like 75% irregular bars and 25% granola chunks. They were still a hit regardless.

Zucchini Fries 


  • 2 medium zucchini
  • 1 egg, beaten
  • about 1/4 cup panko bread crumbs
  • 1/8 cup of parmesan cheese
  • pinch of italian seasoning (optional)


1. preheat oven to 425°F

2. on a plate or other flat surface mix panko crumbs, parmesan cheese, and italian seasoning

3. wash & cup zucchini into “fries”

4. dip each zucchini stick into the beaten egg

5. roll into panko & parmesan mixture until all sides are coated

6. place zucchini sticks onto parchment lined baking sheet

7. bake for 10-12 minutes; flip and bake for another 10-12 minutes

They are amazing!!

Potato Zucchini Carrot Pancakes


  • 1 medium potato, rinsed & peeled
  • 2 medium zucchini, rinsed
  • 1 large carrot
  • 1/4 cup of diced or grated onion
  • 1 egg
  • 1/4 cup grated cheddar cheese
  • 1/3 cup whole wheat flour
  • 1/2 tsp. salt
  • canola oil


  1. Grate potato, zucchini, carrot and onion into a large bowl
  2. Place mixture in a colander. Place 2 paper towels over mixture and press down to drain as much moisture as possible
  3. Return vegetable mixture to a large bowl. Add egg, cheese, flour, and salt. Mix well.
  4. In a skilled over medium heat, heat enough canola oil to cover the bottom of the pan
  5. Form pancakes about 1/4 cup each flattened and place in skillet
  6. Cook for about 5 minutes each side or until golden brown
  7. Remove from pan and drain on plate or baking sheet lined with paper towels. Repeat with remaining mix adding more canola oil to pan if needed.

 Banana Oatmeal Bread


  • 3/4 cup brown sugar
  • 1 egg
  • 2 egg whites
  • 7t canola oil
  • 3 ripe bananas, mashed (about 1 1/3 cups)
  • 1 cup old fashion oats
  • 1/2 cup fat-free milk
  • 2 cups whole wheat flour
  • 1T cinnamon
  • 1T baking power
  • 1/2t salt
  • 1/2t baking soda
  • 1/4 cup walnuts (optional)


  1. Preheat oven to 350 degrees F
  2. Combine first 4 ingredients together in mixer. Beat well @ medium speed.
  3. In small bowl combine mashed bananas, oats, and milk. Add to sugar mixture; beat well
  4. Combine remaining dry ingredients (flour to baking soda) in separate bowl. Mix together then slowly incorporate it into mixer. Beat until moist.
  5. Mix in walnuts.
  6. Pour into bread pan or muffin tins coated with cooking spray
  7. Bake for 65-70 minutes for bread or 18-20 for muffins (or until wooden tooth pick inserted into center of either comes out clean)
  8. Cool & Enjoy!

Butternut Squash Risotto


  • 1/2 cup chopped onion
  • 1T unsalted butter
  • 1T olive oil
  • 1/2 cup basmati rice
  • 2 cups boiling water
  • 1 medium butternut squash, peeled and chopped
  • 3 tomatoes, seeded and chopped
  • 1/3 cup grated cheddar cheese


In large pan, saute the onion in 1T olive oil until softened. Stir in the rice. Pour in the boiling water, cover, and cook for 8 minutes over high heat. Stir in chopped squash, reduce heat and cook covered for 12 minutes or until the water has absorbed.

Meanwhile, melt the butter in a small sauce pan and add tomatoes. saute for 2 to 3 minutes. Stir in cheese until melted. Combine the tomato cheese sauce with the rice. ENJOY!


Chocolate-Zucchini Muffins with Walnuts


  • ½ cup (1 stick) unsalted butter, melted and cooled
  • ¾ cup sugar
  • 1 large egg
  • ¼ cup walnuts, chopped
  • 1 cup whole wheat flour
  • 1 cup finely grated zucchini (about 1 medium zucchini)
  • ¼ cup unsweetened cocoa powder
  • ½ cup chocolate chips
  • 3T light sour cream
  • ½ t coarse salt
  • 1/2t vanilla extract


  1. Preheat oven to 350 degrees. In large mixing bowl, stir together butter, sugar, salt, and egg until combined. Add vanilla, zucchini, and sour cream and stir until incorporated. Mix flour and cocoa powder in separate bowl then mix into wet ingredients and stir until combined. Stir in chocolate chips and walnuts.
  2. Spray two mini muffin pans with cooking spray. Fill each cup with 2T batter. Bake for about 15 to 17 minutes or until a toothpick inserted in center of muffin comes out clean. Cool. ENJOY!

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