Friday Foodday

Can we talk about how it is almost mid-August? Goodness. Now here are my favorite recipes for the week.


Baked Zucchini Tots
c/o Skinny Taste

Ingredients

• 1 cup zucchini, grated
• 1 large egg
• 1/4 medium onion, diced
• 1/4 cup reduced fat sharp cheddar cheese, grated
• 1/4 cup seasoned breadcrumbs
• salt and pepper to taste
• cooking spray

Directions

Preheat oven to 400°.  Spray a mini muffin tin with cooking spray.

Grate the zucchini into a clean dish towel.  Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin.

Bake for 16-18 minutes, or until the tops are golden.

Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Enjoy!!


Pineapple Gimlet 
c/o Five 'o Clock Cocktail Blog

Ingredients
1/2 ounce triple sec
3/4 ounces freshly squeezed pineapple juice
1/2 ounce lime juice
1/2 of the raw white of a large egg
Confectioner’s sugar, for the rim
Lime slice, to garnish

2 ounces Akvinta Vodka

Directions
Rim a cocktail glass with confectioner’s sugar and set aside. Pour all liquid ingredients into a shaker and shake vigorously for about 30 seconds (aka, a dry shake). Then fill with ice and do so again. Strain into your glass and add garnish.

Blackberry Yogurt Muffins

c/o Lauren's Latest

Ingredients

3 tablespoons coconut oil/butter
3 tablespoons softened butter
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup non-fat plain greek yogurt
2 tablespoons milk
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
1 1/4 cups all purpose flour
1 cup fresh blackberries


Directions

Preheat oven to 350 degrees. Line 12 muffin tin cups with paper liners and set aside.

In large bowl, mix coconut oil and butter together. Cream with sugar until light and fluffy. Stir in vanilla, eggs {1 at a time}, yogurt and milk. Scrape edges and mix again until smooth. Pour in all dry ingredients and mix until just combined. Scrape edges and mix by hand to ensure batter is evenly mixed. Stir in blackberries gently. Scoop by the tablespoon into prepared muffin tins evenly.

Place into preheated oven and reduce temperature to 325 degrees. Bake 20-25 minutes or until toothpick comes out clean when inserted. Cool 10 minutes and serve.