#2,669: Fried Zucchini (GF)

I like any veggie fried.  I mean, who doesn't?!?!  But I was not successful with this recipe!  Those big zucchini rounds look pretty good, and I'm all for coconut flavoring, but this tasted too coconutty for my liking and just got mushy, rather than crispy.  This wasn't worth making and I even had to get a second pan to try and finish frying these up because the breading kept falling off and just burning in the pan.  Maybe if you actually dropped these in a deep fryer it would work out better?!

3 medium zucchini or yellow squash

2 eggs

1 tablespoon water

1/3 cup coconut flour

1/4 cup grated Parmesan cheese

vegetable oil, for frying

ranch dressing, for serving (optional)

Wash and slice the zucchini into thin rounds, about 1/8-1/4 inch thick.

Heat a 1/4 inch of oil in the bottom of a large skillet over medium heat.
In a shallow bowl, beat together the egg and water.  Set aside.  In a second bowl combine the coconut flour and parmesan cheese. 

Coat the zucchini in the egg and then dredge in the coconut mixture to coat.  Add a single layer of zucchini to the hot oil, being careful not to crowd the pan. 

Fry for 1-2 minutes on each side, until golden brown. Repeat with remaining zucchini.

Drain on a paper towel lined plate. Sprinkle with salt, if desired.

Serve with ranch dressing for dipping.

#2,664: Instant Pot Popcorn

It's not too often that I post a recipe that I don't like.  And it's not that I didn't like this popcorn (I personally enjoyed it, although my family thought it was a bit of a chewier texture), I just don't think this is worth it!  I had A LOT of un-popped kernels in this and I even pulled out the popped pieces of popcorn and tried to let it keep going to get more of the kernels to pop.  Maybe I'm doing something wrong, so if you have great success making popcorn in the Instant Pot message me and give me some tips!!  This was the recipe I tried to follow.

1/2 cup unpopped popcorn kernels

2-3 TBS coconut oil

1-2 TBS butter

Push the sauté button, then push 'adjust' to move the temperature control to 'more.'

When the pot display reads 'HOT,' add the butter and coconut oil. Stir for about one minute or until it begins to simmer.

Add popcorn kernels. Stir to ensure all pieces are coated in the butter-oil mixture.

Put the lid on the pot.  When the popping slows down, turn the pot to 'off.' Allow kernels to finish popping before removing lid.

#2,722: Peach Cottage Cheese Smoothies

See that smile...it has a look of uncertainty on it doesn't it?!  HA!  She was a bit nervous to try this smoothie when she realized that it was made with cottage cheese.  Sadly none of my kids would drink more than a sip of this.  Personally I didn't think it was that bad, but didn't enjoy it enough to want to keep drinking the entire glass of it.  Most of the time we find recipes we love, but this wasn't one of them.  Surprisingly, this recipe was from Food Network....I think they have a miss with this one. 

2 pitted peaches (I used canned peaches)
1 c cottage cheese

1/2 c milk

3 tbsp honey

2 tbsp lemon juice

Combine all of the ingredients in a blender and blend until smooth.  

#1,824: Cloud bread

I really, really had high hopes for this no-carb "bread" but this was a huge flop in my house.  I'll admit, we all thought it had a really interesting, super light, and fluffy texture, but the taste....it's basically eating an underdone, eggy puff.  But it has no taste.  Maybe if I'd been off bread completely for a really long time I would have a different opinion.  But this "bread" is not for us.  

3 cage-free eggs, separated

1/4 teaspoon cream of tartar

3 Tablespoons dairy-free cream cheese, room temperature (or regular cream cheese, or sour cream, or whole-milk ricotta cheese)

1/2 dropper of liquid stevia (or one packet stevia or 1 teaspoon honey)

dried rosemary (I used dried garlic and rosemary blend)

Preheat oven to 300° and line two cookie sheets with parchment paper. Separate three eggs. 

Mix 3 yolks, cream cheese, and sweetener together by hand or by mixer until blended well. 

Whisk together 3 egg whites and cream of tartar until stiff peaks form. 

Fold yolk mixture into egg white mixture carefully and spoon onto parchment-lined sheets. Sprinkle rosemary on top. Bake for 25 minutes or until golden brown. (Watch time carefully as all ovens and cookie sheets differ).

#1,820: Blender Pancakes

I found this recipe by Katie Lee for a super simple Blender Pancake recipe.  I had semi-high hopes for this recipe because my kids do love pancakes, but they are not fans of cottage cheese (no surprise there).  They were not fans of these pancakes at all.  There is a gummy consistency to the centers of these, almost like they were slightly underdone, but I cooked these on a lower heat and definitely long enough that these should have been cooked through.  It's too bad my kids didn't like these, because they certainly were easy. 

1 cup cottage cheese 

2 large eggs

1 cup rolled oats
I added blueberries for sweetness

Preheat griddle over medium-high heat.

In a blender, add oats, eggs, and cottage cheese and blend until smooth. Spray griddle with nonstick spray and pour pancake mixture onto griddle in whatever size you would like.  (I added the blueberries into the pancake batter after I poured each pancake).  One batch should make about 4-6 pancakes (mine made about 12 smaller pancakes). Cook until bubbles start to form in the batter, 1-2 minutes, then flip and cook for about 1 minute more. 

#1,797: Tamale meatballs

I had super high hopes for this recipe, but I had to admit, I didn't love this.  I liked it, and if you told me I had to eat it I would, but I certainly will not be voluntarily making this again.  Chloe ate one thinking it was a regular meatball (which she likes) and wasn't a fan of this either.  Not bad, just not great.  Maybe if you baked these in the oven, and not in a crockpot they would be better because they would have a little crispy/crusty coating to it.  I didn't like these enough to give them a second try. 

1 pound ground beef

1 pound ground pork

1½ cups cornmeal

¾ cup tomato juice

½ cup flour

4 cloves finely chopped garlic

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon dried oregano

2 teaspoons salt

Sauce

5 cups tomato juice

1 tablespoon chili powder

2 teaspoons salt

In a large bowl, combine all of the meatball ingredients. Form into balls the size of a golf ball. Place in the bottom of a slow cooker.

Combine the tomato juice, chili powder and salt. Pour over the tamale balls.

Cook in the slow cooker on low for about 6 hours, or until cooked through. Serve over rice.

#1,773: Reese’s Bottom Cheesecake Muffins

I've had this recipe pinned on one of my pinterest boards for 3 years, and since it was so simple, I figured it would be a great recipe to make for book club and get off my boards.  Here's the bad news about this recipe...it tastes artificial.  Now granted, I should not be surprised since I used a box cheesecake mix...but I was following the original recipe and going for speed not quality.  Don't make this unless you have a real cheesecake filling you can make/use.  These did not go over well...even though they were super simple to make.  I was not a fan.  

1 Box of JELLO instant NO-Bake Cheesecake Mix
12 Reese’s Peanut Butter Cups (one per each Cheesecake)
1 Cup of Mini Chocolate Chips (optional...for sprinkling on top)
Approx. 1 Cup of Graham Cracker Crumbs (use the enclosed bag of crumbs from the boxed No-Bake Cheesecake Mix)
Paper Cupcake Liners

Mix up the no-bake Cheesecake according to the box directions.  Set aside. 

Place a paper muffin liner into each of the muffin tins. 

Unwrap the Reese’s and remember to remove the bottom paper liner!  Drop one Peanut Butter Cup down into each paper liner and pour the Cheesecake Mix onto it.  Sprinkle with graham cracker crumbs and chocolate chips.  Place into the fridge and chill for at least one hour.

#1,714: Stuffed Acorn Squash

Blech!  I love squash and I loved stuffed squash but yuck, I could not eat this one at all.  This was way to "meaty" tasting for my liking and needed way more flavor to overpower the ground meat.  Not a fan at all...and a waste of some really nice ingredients. 

1 large acorn squash

1 pound ground beef (I used ground turkey)

1 onion

1 apple, any variety

6 slices bacon

1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)

2 tsp dried thyme

2 tsp fennel seeds

1 tsp ground sage

1 tsp black pepper

½ tsp cinnamon

½ tsp sea salt

¼ tsp nutmeg

Preheat oven to 375ºF. Line a baking sheet or dish with foil or parchment paper.

Cut the squash in half and scoop the seeds out. Place on the baking sheet and roast until the flesh is tender, approximately 45 minutes. Remove and allow to cool to the touch. 

Dice the apple and onion into medium-sized pieces. Slice the bacon into pieces.

In a large skillet over medium heat, brown the bacon. Add the onion and cook for 5-10 minutes until softened and translucent. Add the apples and cook for another 5-10 minutes. Remove the bacon-onion-apple mixture to a large bowl.

In the same skillet over medium-high heat, brown the ground beef.  Add all spices and herbs: rosemary, thyme, fennel seeds, sage, pepper, cinnamon, salt and nutmeg. Pour the ground beef into the same large bowl. Stir to combine.

When the squash is cool to the touch, use a spoon to scoop out some of the flesh and mix into the beef.  Use a spoon to fill the squash boats with the beef mixture.

Return the squash to the oven and bake another 15 minutes at 375ºF (185ºC) until everything is heated through.

#1,691: Homemade Ketchup

I'm trying to slowly cut back on the amount of sugar my kids consume (thanks to the movie Fed Up!), so I thought one way we would try to reduce our sugar was by making homemade ketchup.  Fail.  Huge fail.  This stuff is disgusting.  We don't eat a ton of ketchup in our family thankfully (we go in stages depending on what we are eating), and this might be one area this just isn't worth trying to change yet.  Blech!!

1 - 6 oz can tomato paste

¼-1/2 cup apple cider vinegar

½ teaspoon salt

½ teaspoon dried oregano

½ teaspoon cumin

⅛ teaspoon pepper

1 teaspoon mustard powder

Combine all ingredients in a small bowl and mix well.

If you use less than ½ c cider vinegar, add water to a total of ½ c liquid. We like the full ½ c, but you may prefer t less vinegary.

Recipe keeps well in the fridge, so it can easily be doubled and stored for a few weeks.

#1,598: Grapefruit smoothie

Let me state, I am not a grapefruit fan.  It is one fruit that I really, really find the taste of too strong and bitter.  Recently though I got one from my order via Home Chef (love that company by the way!) and I seriously debated just throwing it out.  Knowing that there had to be an easy, healthy recipe to use it in, I decided to give it a try by using it in this recipe.  Isn't it pretty?!!?  This is a super healthy fruit smoothie, and if you like grapefruits, you will probably like this recipe as well.  I however, was only able to drink half of it before the grapefruit flavor became too much for me.  Hey, half is better than nothing!  

I used frozen organic strawberries which made this smoothie a little thicker ...which I liked!  I loved the texture of this drink, just not the aftertaste.  I tried adding a packet of stevia to my drink and it helped a little to sweeten it up, but not enough for me to want to make this again.  Overall not bad, just not my thing. 

2 cups hulled strawberries
1 peeled, seeded and chopped grapefruit
1 cored and chopped sweet apple
1 cup water
1 inch piece fresh ginger, peeled and chopped

Place all of your ingredients into a blender and process until smooth. Serve immediately. 

#1,569: Grilled Scallions with Soy-Sesame Drizzle

Here is a simple recipe I found in a recent issue of Weight Watchers.  I sadly have to add it to my "never again" category because I couldn't eat this at all.  I like grilled onions...a lot.  But this was too much for me.  The bottoms were under-cooked while some of the tops were overcooked.  The soy-sesame dressing was pretty bad too.  I'm all for eating and grilling veggies, but this one I will pass on.  

32 medium uncooked scallion(s), trimmed  
1 1/2 Tbsp low sodium soy sauce  
1/2 Tbsp toasted sesame oil  
(I added a few sesame seeds on top)

Preheat grill to medium heat.  In a small bowl, whisk together soy sauce and sesame oil; set aside.  Grill scallions over direct heat, turning once, until marked and softened a bit, 2 to 2 1/2 minutes.   Transfer to a serving platter; drizzle with soy mixture.

#1,566: Creamy Quinoa, Kale & Almond Milk Smoothie

As you can tell from the posts on this blog, there aren't too many recipes that we absolutely hate and end up going in to the "never again" category, but this recipe is definitely headed there.  Yuck.  This was not only not good, it was gross.  I made it for the kids and they all tried it and would not drink any more of it.  It is too liquid-y so it's almost like a watered down smoothie, yet the quinoa doesn't mix it so it makes it gritty.  Blech.  Don't waste your time (or ingredients) on this one.  

3/4 cup cooked quinoa
1 cup leafy greens (kale/spinach)
1 cup filtered water
1 cup almond milk
1/4 tsp. stevia
optional: a Tbsp. of extra-virgin coconut oil

Blend all ingredients thoroughly and enjoy. 

#1,545: Balsamic, Tomato, and Avocado Tuna Salad

I really wanted to love this recipe, because it was so simple to make and would be a great way to use up leftover avocado, but I really disliked this recipe.  I think it was the texture of the tuna.  Personally I think this would be much better with chicken, and will probably try it with chicken next time.  As is though, I was not a fan.  

1 can of tuna packed in olive oil
splash of balsamic vinegar 

1/2 tomato, diced 

1/2 medium avocado, mashed
I also added: 

1/4 of a red onion, diced
about 1/4 c of chopped cucumber
salt

pepper
chopped fresh basil

In a small bowl combine all of the ingredients.  

#1,524: Pineapple-Citrus Punch

I really thought my kids were going to love this recipe, as one (ahem, Matthew) love orange juice and would drink it all day if I let him.  But my kids weren't really into this and when I asked them if they wanted more, I got a resounding no!  :(  Bummer.  I ended up dumping it b/c lord knows I don't need the sugar or calories!  (And let's be honest, neither do they).  I thought it was good, but this is going on our "never again" list. 

4 cups unsweetened pineapple juice
2 cups orange juice
juice from 1 lime
juice from 1 lemon
2 cups seltzer

Combine all ingredients in a large pitcher. 

#1,511: Fruit-free Green Smoothie (Paleo)

In an attempt to keep fruit out of my smoothies, I decided to try this green smoothie made with (what else) green veggies.  I do like spinach and avocado in my smoothies, but will admit, I was scared of the cucumber.  Although I drank SOME of this smoothie, I certainly didn't finish it and nor did I love it.  It sure is healthy though.  Would I make this again, definitely not.  But I'm glad I tried it at least once.  

½ organic cucumber, chopped

¼ cup parsley

½ lemon, peeled

½ avocado, pitted and peeled

2 cups organic, raw spinach

1 cup coconut water

6 ice cubes

Add all ingredients to a blender and blend until smooth. Enjoy immediately.

#1, 504: Paleo Egg White Muffins

I really, really, really wanted to like this recipe.  If you love eggs, then maybe you will be a fan of this one, but I hated it.  I actually threw it all away, I couldn't even finish one.  I'm sure it's my preferences/tastes and not the recipe itself, but blech!  This was super simple to make though and would be a great way to use up leftover veggies you have in your fridge and is great for paleo/whole 30/protein meals.  

6 eggs (I used egg whites) 1 zucchini peeled and chopped

1/4 jar sun dried tomatoes

4 ounces cooked ground beef (I used cooked and crumbled bacon)

1/2 onion chopped

Salt and pepper

Preheat oven to 350F.  In a pan sauté the onion and minced beef until the beef is cooked.  Remove from pan and combine with the remaining ingredients and whisk together.  Scoop the batter into a greased muffin tin.  Bake for 20 minutes.

Preparation time: 15 minutes | Cook time: 20 minutes | Number of Servings: 12 muffins

#1,450: Crock Pot Spaghetti Squash Curry

I decided to try this spaghetti squash curry (curry is newer for me!) and was excited, but skeptical.  Sadly, I don't like this recipe at all.  I don't know if it's the texture of the squash (it is quite soft) or the flavor or the combo of the two, but I could only eat one bite at a time and then had no desire to try another bite (I tried several times!).  I'm going to be sharing this with a co-worker in hopes that she likes it and I don't totally have to dump it all.  Never again for me though. 

1 medium spaghetti squash, 3 to 4 pounds

1 can of coconut milk, room temperature, well shaken

1/4 cup of water if using a full-fat coconut milk

1 to 2 Tbsp of red curry paste

4 to 6 whole garlic cloves, optional

Cut your spaghetti squash in half the short way. A serrated knife helps if you are unsure about cutting a hard squash.  Scoop out the seeds from the inside of your squash halves. 

Poke holes into the tops of your squash halves with a fork, at about 4 different points.

Pour your coconut milk (and water if using full fat coconut milk) into your crock pot, and add your curry paste and garlic cloves. Mix your curry paste into your coconut milk until it is dissolved.

Place your squash halves open/cut side down into your coconut curry mixture.

Cover and cook on low for 4 to 5 hours. Remove your squash halves from your crock pot and use a large fork to scoop them out and return them to your slow cooker and stir well.

#1,445: Crockpot Kielbasa and Potatoes

With the help of the hubby washing potatoes, I think I got this in the crockpot literally within 7 minutes!  Now that's an easy, "set it and forget it' type of dinner.  HOWEVER we hated this recipe.  Like it was so bad, I couldn't even serve the kielbasa.  The sausage was MUSH.  :(  Thankfully, I had another package of sausage in the fridge, so we quickly threw it on the grill.  I liked the potatoes and the GRILLED sausage together, but I would not make this again for my family.  This might be a recipe made better on the stovetop or oven. 

12 oz package smoked sausage, cut into bite sized pieces

8 small Yukon gold potatoes (peeled or unpeeled)

3 cloves garlic, minced

2 medium onions, sliced (I only used half of one)

1 red bell pepper, seeded and sliced

1 green bell pepper, seeded and sliced (I omitted)

1 tsp salt

½ tsp oregano

1 tsp basil

3 sprigs of thyme (or ½ tsp dried)

3/4 cup chicken broth

Scrub potatoes well and cut into 2" pieces. (I left the smaller ones whole, and cut some of the larger ones in half). Place potatoes into slow cooker and add garlic, sliced onions and bell peppers. Season with salt, oregano, basil and thyme. Add chicken broth.  Stir ingredients to distribute seasonings.

Add smoked sausage to top of vegetables. Cover and cook 4 hours (high) or 8 hours (low). 

#1,412: Crockpot Mexican Quinoa with Butternut Squash

Since starting on FoodFuels, I greatly limited the amount of carbs I consumed over the last six months, and plan to re-start back on my plan as soon as the holidays are done.  One carb that I rarely eat anymore, but do enjoy is quinoa.  So I figured I would take the time time week to make a quinoa recipe for lunch or dinner.  This recipe was super appealing to me because of the addition of the butternut squash as well.  I've been dying to make one of my squash that I got from my garden this summer.

Sadly, I hated this recipe.  There is WAY too much enchilada sauce in this recipe and I cut in down in half AND upped the amount of chicken broth to dilute it even more.  All you taste is the enchilada sauce.  I sadly dumped the entire batch...there goes my saved garden butternut squash!  :(  Big sad face.  Oh well...not every recipe I try/make, I like.  Sigh.... 

1 and 1/2 pounds (~4 cups) butternut squash

1 cup frozen corn
1 can (15.25 ounces) black beans
1 cup uncooked quinoa, rinsed
1 teaspoon minced garlic
1 can (14.5 ounces) fire-roasted petite diced tomatoes (I did not use fire-roasted)
1 small jalapeno, diced
2 cans (19 ounces each) red enchilada sauce (I used ONE can)
1 cup vegetable or chicken broth (I used about 4 cups…I thought it really needed to cut down on the amount of enchilada sauce)
1 packet (1.25 ounces) taco seasoning (I used ½ of a packet)

Optional toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped cilantro

Spray your slow cooker with nonstick spray. 

Peel and de-seed the butternut squash. Cut it into cubes and place in the slow cooker.

Add in the corn, drained and rinsed black beans, rinsed quinoa, minced garlic, undrained fire-roasted petite diced tomatoes, diced jalapeno, the 2 cans of enchilada sauce, the vegetable or chicken broth, and the packet of taco seasoning.  Give everything a really good stir, cover and cook on high for 3-4 hours or until the quinoa is cooked and the butternut squash is tender.

Remove the lid and stir everything together really well. Allow the liquid to absorb while on low for another 30 minutes or until mostly absorbed.

Season with any additional spices and/or salt and pepper if desired.

Top bowls with optional toppings - some shredded cheese, fresh lime juice, sour cream, and cilantro is what we love

#1,303: Chipotle Bacon Sliders

I was for sure that I would absolutely love this recipe, but shockingly I was not a fan at all.  I don't know if it's because I used turkey bacon instead of delicious regular bacon, but it was just too much meat flavor and not enough flavoring in the burgers.  Thumbs down for me with this recipe.  

1 large yellow onion, sliced into thin rounds
2 TBS butter, ghee, or coconut oil
1 pound ground meat (I used ground turkey)
4 strips of precooked bacon
1 tsp unrefined sea salt
1/2 tsp chipotle chili powder
1/2 tsp chili powder
1 tsp cumin powder
1 TBS butter, ghee, or coconut oil for cooking burgers
1 avocado
lime juice
unrefined sea salt

OPTIONAL: a few dashes of your favorite hot sauce
lettuce for garnish

To make carmelized onions: Melt the ghee, butter, or coconut oil on medium heat.  Add onion rounds and saute slowly until golden brown.  Push the onions around a bit to make sure they cook evenly.  You can add a tablespoon of water if they begin to stick to pan (20-25 minutes).

Mash together avocado, lime, and salt in a small bowl.  Add optional hot sauce for some heat. Set aside.

Combine ground meat, chopped bacon, salt, and spices in a medium bowl.  Mix to combine.  Form into 9 small patties.

Heat 1 tbsp of fat of choice in skillet on medium to medium high heat.  Cook patties 4-5 minutes on each side, or until cooked the way you like it.

Serve over a bed of fresh lettuce.  Top with caramelized onions and avocado.