Zucchini Yogurt Multigrain Muffins from Nicole

"I tried finding a recipe to get my picky toddler to eat her vegetables. Since I couldn't find a healthy one, I came up with this. Using one cup carrots and one cup zucchini is a nice way to get both the yellow and green veggies into the diet! Any type of nuts, raisins, etc. may be used in the recipe -- whatever is on hand and toddler approved."
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup oat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup plain yogurt
1 cup white sugar
3/4 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)

Directions:
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
2.In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
3.Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
NOTE: If making MINI MUFFINS, bake 9-10 minutes at same temperature!

(Look here: http://allrecipes.com/Recipe/Zucchini-Yogurt-Multigrain-Muffins/Detail.aspx in the review section to find alternate ideas for this recipe)

Nicole's Pretzel Surprise

 

2 15oz bags pretzels

1 envelope dry ranch dressing

2 T garlic powder

1 T dill

1 bottle Orville Redenbachers butter popcorn oil (find it by the popcorn in your grocery store)

Mix ingredients together and heat in microwave 1 minute. Pour over pretzels and stir. Keep in large sealed container and turn 4-5 times in 12 hour period to continue mixing & marinating flavor.

Microwave Caramel Corn from Nicole

2 batches of popcorn

1 cup margarine

½ cup light corn syrup

2 cups brown sugar

2 t baking soda

Mix the margarine, corn syrup and brown sugar in a bowl. Microwave 3 minutes, stirring after each minute. Add baking soda and microwave an additional 3 minutes, stirring after each minute. Pour popcorn into doubled-up paper grocery bag. Pour caramel mixture over popcorn, fold down the top and shake the bag. (CAUTION: HOT!!) Cut bag open and let cool a bit. Enjoy!

Peanut Butter Power Balls from Jen

* 1 cup peanut butter
* 1/2 cup powdered milk (optional)
* 1/4 cup honey
* 1/4 cup wheat germ (optional)
* 1/2 cup graham cracker crumbs (I used ground up wheat chex)
MAKES 24-36 depending on the size

Directions
Mix peanut butter, milk powder, honey and wheat germ (if using). Place the graham cracker crumbs in a shallow bowl. Shape teaspoonfuls of the peanut butter mixture into balls, then roll in the graham cracker crumbs. Place on cookie sheet or pizza pan, freeze for several hours, then move to resealable plastic bag. Store in freezer until ready to use, and thaw before eating.

I tested these out with the variations on Matthew (DS) and he enjoyed them. These are high protein and give you a shot of something sweet without messing up your calories too much. (For 2: 98 cals, 6 g. of fat, 8 carbs, 4 g of protein)