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Menu Plan

It is that time of year that I am in a cooking slump. I don’t feel like cooking and nothing really sounds good. Summer often does that to me.

I really just don’t feel like cooking this time of year. However, my family still wants to eat. Does anyone one else have this problem this time of year?

What is the solution when you feel this way about cooking?

Make really simple meals that are family favorites. Everyone wins when dinner is an easy meal that everyone loves. 

Also ask your family what they want to eat. I have found that they often come up with ideas or recipes that I haven’t thought about. 

It is also okay to allow yourself a night or two off cooking. This is the advantage of teaching kids to cook and keeping a well stocked freezer. It allows you to take a few nights off from cooking once in awhile. 

Now here is this week’s plan. I am going to try to stick to the plan even on days I don’t feel like it! 

Breakfast

Peaches and Cream Baked Oatmeal– I posted about peach recipes in my Facebook group and a reader reminded me about this recipe. I have not made it yet this year and was so thankful for the reminder. 

Chocolate-Granola-

Homemade Chocolate Granola

Peanut Butter Oatmeal Breakfast Cookies

Peanut Butter Breakfast Cookies-These freeze great so stock your freezer for back to school. 

Dinner

Crock Pot Sweet and Sour Chicken

Crock Pot Sweet and Sour Chicken

Easy 5 Ingredient Burritos_

5 Ingredient Burritos

Mom's Overnight Waffles

My Mom’s Waffles and fresh fruit- Make up the batter in the morning and it makes an easy breakfast for dinner

Grilled Honey Mustard Chicken

Honey Mustard Grilled Chicken

Bacon Cheeseburger Salad

Bacon Cheeseburger Salad

Dessert of the Week

Peach Pie Bars

Peach Pie Bars

Gluten Free Menu Plan

Gluten Free Blueberry Coffee Cake Muffins

It is summer which means that it is the perfect time to bake with berries. I plan to make a big batch of gluten free blueberry muffins for the freezer. The peaches and cream breakfast cookies also freeze well. 

I made notes next to the ingredients that need to be gluten free, but as always read labels to be sure the ingredients are safe for your family.

Breakfast

Peaches and Cream Oatmeal Breakfast Cookies

Gluten Free Pancakes without xanthan gum

Fluffy Gluten Free Pancakes

Gluten Free Blueberry Coffee Cake Muffins

Gluten Free Blueberry Coffee Cake Muffins

Dinner

Apple Bacon Cheese Frittata__

Apple Bacon Cheese Frittata 

Mexican Breakfast Pizza

Mexican Breakfast Pizza

Bacon Cheeseburger Salad 3 [Recipes]

Bacon Cheeseburger Salad

Summer Pasta Salad--

Summer Pasta Salad-Use gluten free pasta

Egg Roll In a Bowl with Noodles

Egg Roll In a Bowl with Noodles

Gluten Free Dessert of the Week

Gluten Free Chocolate Zucchini Bread

Gluten Free Chocolate Zucchini Bread

Zucchini Pizza

Need a quick and easy dinner that kids will love? Try zucchini pizza! Yes, zucchini pizza. Even the picky eater in our family loves this recipe.

Zucchini Pizza

I first shared the recipe for my zucchini pizza back in August of 2009. That was when my 6 foot 6 inch, seventeen year old, son was seven and still much shorter than me. 

A lot has changed in the last ten years. Blogging and social media has changed a lot. My two girls are now in college and my little boy is now basically a man. I can’t believe how quickly the years go. 

One of the things that hasn’t changed in ten years is our love of zucchini pizza. I made it last week for the first time in awhile and my daughter and husband both decided that I need to make it more often. 

Zucchini Pizza

I have a few readers that might remember this recipe from way back in 2009. If you have been following along on my kitchen adventures since 2009, thank you! 

I know I have a lot of new readers, that know nothing about zucchini pizza, so I decided it was time to share it again. 

Don’t let the title discourage you from making this. The crust is not just zucchini. It has all kinds of delicious things in it, including cheese. I shared this recipe way back before keto, zucchini, and cauliflower noodles and crusts were popular.

This recipe is gluten free, but it is not meant to fit a certain diet or need. It is just a delicious recipe and a fun way to get your kids to eat more vegetables. 

Zucchini Pizza Recipe

Now for my son’s thoughts from back when he was seven. 🙂 

This time of year I am always looking for new zucchini recipes. My family gets tired of seeing zucchini over and over. My friend told me about an old Taste of Home recipe that was in a cookbook we both have.

I thought it sounded like a fun, easy, and frugal dinner idea and decided to give it a try. 

The first time I made this “pizza” my family did not know what to think. The recipe calls it pizza, but it is not really like a real pizza. This is how the conversation with my son went the first time we had this.

Zucchini Pizza

While I was making dinner my son asked, “What is for dinner, mom?”

I said, “Zucchini Pizza”

He said, “Ok” and ran off.

Then at dinner he looked at it and said, “Mom, you said we were having pizza!”

I said, “We are, zucchini pizza.”

He said, “But you said we were having PIZZA.”

I said, “This is called zucchini pizza.”

Then during the meal he kept saying, “But if this is pizza, where is the crust?”

He finished eating dinner and said, “Mom, this is good, but it is not pizza!”

So, this dinner is really good, but if you serve it to your family you might want to rename it. Otherwise you might be having a similar conversation about this not quite being the same as real pizza. 

Now for the recipe! 

Zucchini Pizza

Zucchini Pizza

Zucchini Pizza

Zucchini Pizza is a quick and easy kid friendly dinner.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 4 cups shredded peeled zucchini, drained and squeezed dry
  • 2 cups cooked rice
  • 1-1/2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 eggs
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1-1/2 cups spaghetti or marinara type sauce
  • 2 cups shredded cheddar cheese

Instructions

    1. In a bowl, combine zucchini, rice, mozzarella cheese, Parmesan cheese and eggs until well combined.
    2. Press mixture into a greased 15-in. x 11-in. x 1-in. baking pan.
    3. Bake at 400° for 20-25 minutes or until the crust is set and lightly browned.
    4. Meanwhile, brown ground beef and onion until meat is no longer pink and onion is tender. Drain off any fat.
    5. Add spaghetti sauce to meat and mix well.
    6. Spoon beef mixture over crust.
    7. Sprinkle with cheddar cheese. Bake at 400° for 15 minutes.
    8. Let set/cool 5 minutes before serving.

Notes

As long as all your ingredients, like the sauce, are gluten free this is an easy gluten free dinner.

Need more zucchini recipes? Try one of our favorites. 

First posted August 2009. Updated August 2019. 

 

Menu Plan

Bacon Cheeseburger Wrap

It is summer and that means hot weather for most of us, especially those of us in the southern part of the U.S.

I don’t like to use my oven when it is really hot, so that means the menu plan this week is full of recipes that don’t require the oven. Except for the flourless cookies. You do have to turn on your oven for those, but they are worth it.

Since it is summer though and you may not want to turn on your oven for dessert, I also included an easy no oven peach cobbler on this week’s plan. It is a microwave peach cobbler and it is so good! 

Here is this week’s menu plan.

Breakfast

banana waffles

Banana Waffles

Breakfast Bowls

Breakfast Bowls

Microwave Omelet

Microwave Omelet

Dinner

Bacon Cheeseburger Wrap

Bacon Cheeseburger Wrap

Barbecue Sloppy Joes

BBQ Sloppy Joes

Ground Beef Stir Fry

Ground Beef Stir Fry

grilled tomato pasta

Grilled Tomato Pasta-A great recipe that is in need of new pictures. Please ignore the really old photos in this one. 🙂 

Taco Bowls__

Taco Bowls

Pizza Grilled Cheese 3

Pizza Grilled Cheese 

Desserts Of The Week

Microwave Peach Cobbler

Double Chocolate Flourless Peanut Butter Cookies__

Chocolate Flourless Peanut Butter Cookies

Gluten Free Menu Plan

Apple Chicken Salad

Here is the gluten free men plan. Since it is August and that means hot weather for many of us this week’s gluten free menu plan is full of meals that don’t require the oven.

I made notes next to the ingredients that need to be gluten free, but please read labels to be sure the ingredients are safe for your family.

Breakfast

Gluten Free Overnight Belgian Waffles

Gluten Free Overnight Waffles

fluffy gluten free pancakes

Gluten Free Pancakes

Instant Pot Hard Boiled Eggs

Instant Pot Boiled Eggs

Dinner

Easy Grilled Chicken

Apple Chicken Salad

Apple Chicken Salad

Bacon Cheeseburger Pasta Salad

Bacon Cheeseburger Pasta Salad-Use gluten free pasta

Bacon Salmon

Bacon Salmon

Mexican Scrambled Eggs

Mexican Scrambled Eggs

Tortilla Pizza

Tortilla Pizza– This one uses the oven, but is a quick recipe to make using gf tortillas

Gluten Free Dessert of the Week

No Bake Honey Cheesecake

No Bake Honey Cheesecake – Use a gluten free crust or make crustless

Zucchini Bread

Zucchini Bread

Zucchini bread is one of my favorite things to make during the summer. It is one of the few things I will use my oven for. We love it and it is a good thing.

If you garden you probably have the same problem that I often have during the summer. It is a zucchini problem. That is the problem of having a lot more zucchini than your family can actually eat. 

Zucchini is one of those things that is cheap to plant and you always get more than you need.

It is a very easy and inexpensive thing to grow in your garden. If you are new to gardening zucchini is a good thing to start with. 

The only problem with zucchini is squash bugs… If I could just figure out a way to keep the squash bugs off my zucchini I would be really happy. Anyone else have issues with squash bugs?

Back to the zucchini recipe.

Zucchini is nice right now, but in another few weeks my family will be begging me to stop serving zucchini. So, I have to be creative when serving it.

Zucchini bread though is a favorite in our house. My family will eat it anytime I make it. I like to make up large batches of the bread and freeze it for use later.

My family will love it when I pull out a loaf of zucchini bread in October.

If you have a lot of zucchini, stock your freezer with zucchini bread. Your family will thank you when they are enjoying zucchini bread in a few months. 

Zucchini Bread Loaves

I have tried several zucchini bread recipes over the years. I tried this recipe years ago and it was so good that for a long time it was the only zucchini bread recipe that I made. 

There are several things that are different about this recipe that makes it so good.

First it has yogurt in it. I have found that my favorite quick breads contain either yogurt or sour cream. Yogurt and sour cream just help give it a really good texture and flavor. 

The other trick that makes this recipe really good is that you drain the zucchini. Zucchini is really moist. If you are not careful the amount of liquid in zucchini will ruin a recipe. Don’t skip the draining step it really helps make the recipe better. 

One more thing that I do is to grate this on the smallest size on my grater. I find that my kids like it better when the zucchini is hardly noticeable.

Can zucchini bread be made gluten free? 

This works well in a gluten free version. All I do is use Bob’s Red Mill 1 to 1 gluten free flour blend and I have delicious gluten free zucchini bread.

Zucchini Bread

Yield: 1 loaf

Zucchini Bread

Zucchini Bread

Zucchini bread is a delicious way to use garden fresh zucchini.

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 small zucchini or 1 med to large = about 1 lb
  • 1 ½ cups sugar
  • 6 tablespoon butter, melted
  • 2 eggs
  • ¼ cup plain yogurt (I have used vanilla and it works fine)
  • 1 tablespoon lemon juice
  • 2 cups flour (Bob’s Red Mill 1 to 1 Gluten free flour blends works well for a gf version)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Instructions

  1. Grease a 9×5 inch loaf pan and set aside.
  2. Shred zucchini and squeeze liquid out of zucchini, by squeezing it in a towel or several paper towels. Squeeze well to release most of the liquid.
  3. Whisk together sugar, melted butter, eggs, yogurt, and lemon juice together in a large bowl.
  4. Stir in flour, baking soda, baking powder, cinnamon, and salt.
  5. Carefully stir in zucchini.
  6. Place in batter in loaf pan and bake at 375 degrees for 50-55 minutes. 

Notes

This bread can be made gluten free by using Bob's Red Mill 1 to 1 gluten free flour blend.

Adapted from Cook’s Illustrated

Originally published June 2009. Updated July 2019. 

Layered Taco Salad

Layered Taco Salad is a fun way to serve taco salad. It works great for serving a crowd.

Layered Taco Salad with Ground Beef

Taco salad is just about the perfect easy dinner because it contains ingredients that almost everyone loves.

It also makes a great meal to serve company or to take to a potluck dinner

One of my favorite ways to serve taco salad to a large group is in a 9×13 pan. 

For my family I normally just set out the ingredients for taco salad and everyone puts it together how they like it.

When serving a large group though, or taking it to a potluck or picnic, it is easier if your taco salad is all in one bowl. 

Layered Taco Salad with Ground Beef

I have served taco salad layered in a large bowl or trifle dish. It works great that way, but it can be hard to get all the way to the bottom of the bowl.

Often times when taco salad is layered in a bowl, you get a lot of one layer and not so much of another.

Layering it in a 9×13 type pan changes that. It makes taco salad an easy one dish type of meal. 

Layered Taco Salad with Ground Beef

This is also an easy gluten free dinner if you read labels to make sure all your ingredients are gluten free. It is normal food that is gluten free and that everyone loves. I love gluten free dinners like that! 

I like to serve the dressing on the side for this, but you can also pour it on top right before serving.   

Serve this with a bag or two of chips along with some salsa and sour cream and you have an easy dinner that everyone is sure to love! 

Need another easy taco salad recipe? Try my Layered Chicken Taco Salad

Layered Taco Salad with Ground Beef

Yield: 12 servings

Layered Taco Salad

Layered Taco Salad

Quick and easy lunch or dinner. Great for a potluck type of meal.

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Ingredients

  • 4-6 cups chopped or shredded lettuce
  • 1 pound ground beef
  • 1 package taco seasoning
  • 1 can kidney beans, rinsed and drained
  • 2 cups shredded cheese
  • 2 tomatoes chopped
  • guacamole or avocado if desired
  • ¾ cup catalina dressing
  • ¾ cup salsa, (mild, medium, or hot depending on how spicy you want it.)
  • Tortilla chips, salsa, sour cream, etc. for serving

Instructions

  1. In a pan cook ground beef until done. Drain off any fat and add taco seasoning according to package directions. Let meat cool completely.
  2. In a 9x13 pan or casserole style dish, layer lettuce, cooled meat, beans, cheese, tomatoes, (and guacamole if using)
  3. In a small bowl or jar combine Catalina and salsa. Pour over salad if serving right away. Serve on the side if making this ahead of time.
  4. Serve with tortilla chips, sour cream, additional salsa, etc.

Nutrition Information:

Yield:

12 servings

Serving Size:

1

Amount Per Serving:Calories: 500 Total Fat: 31g Saturated Fat: 11g Trans Fat: 2g Unsaturated Fat: 16g Cholesterol: 79mg Sodium: 907mg Carbohydrates: 30g Fiber: 8g Sugar: 12g Protein: 28g

Menu Plan

Chicken Bacon Salad

How is your summer going? Mine has been good so far, although summer weather has hit Oklahoma. I will admit that summer in Oklahoma is not my favorite time of year. Triple digit temperatures and triple digit heat indexes are just not my thing.

However I do love summer foods! Summer foods are some of my favorite because there are so many fresh fruits and vegetables available. 

Here is this week’s plan. It includes some great summer foods and a dessert that kids are sure to love! 

Breakfast

Chocolate Chip Zucchini Oatmeal Muffins

Chocolate Chip Zucchini Oatmeal Muffins and Eggs

Peaches and Cream Oatmeal Breakfast Cookies

Crispy Homemade Granola

Crispy Homemade Granola

 

Dinner

Slow-Cooked-Barbecue-Ranch-Chicken-

Slow Cooker BBQ Ranch Chicken

Roast Beef Sandwich

Easy Roast Beef Sandwiches

Mexican Pizza

Mexican Pizza 

Egg Roll In a Bowl with Noodles

Egg Roll In a Bowl with Noodles

Slow Cooked Pulled Pork with Mexican Cole Slaw

Slow Cooked Pulled Pork with Mexican Coleslaw

Chicken Bacon Salad

Chicken Bacon Salad

Dessert Of The Week

magic shell recipe

Homemade Magic Shell

Gluten Free Menu Plan

Gluten Free Overnight Belgian Waffles

This week’s gluten free menu plan includes two breakfasts that freeze great. So make extra gluten free muffins and gluten free waffles for the freezer. 

Here is this week’s plan. I made notes next to the ingredients that need to be gluten free, but as always read labels to be sure the ingredients are safe for your family.

Breakfast

Gluten Free Baked Oatmeal Muffins

Gluten Free Overnight Belgian Waffles

Overnight Gluten Free Waffles

Nut Free Homemade Granola

Dinner

Pan Cooked Salmon with Cilantro Lime Rice

Pan Cooked Salmon with Cilantro Lime Rice

Mexican Pork Chops

Mexican Pork Chops

grilled-nachos-

Grilled Nachos

Stir Fried Pork and Cabbage_

Stir Fried Cabbage and Pork

Easy Crock Pot Chicken Legs

Slow Cooked Chicken Legs

Mexican Pizza

Mexican Pizzas– Be sure your tostadas and taco seasoning are gluten free

Gluten Free Dessert of the Week

Coconut Raspberry Bars--

Coconut Raspberry Bars

 

Gluten Free Chocolate Zucchini Bread

Gluten Free Chocolate Zucchini Bread is a classic chocolate zucchini bread made gluten free. 

Gluten Free Chocolate Zucchini Bread

Gluten Free Chocolate Zucchini Bread is another one of those recipes that is so good no one will know that it is gluten free.

I have served this to family and friends that don’t need to eat gluten free and they loved it. 

Gluten free food can be food that everyone enjoys!

Gluten Free Chocolate Zucchini Bread

Zucchini bread is one of those recipes that reminds me of my childhood. We always had a big garden and it was a family project. Which meant that my parents did most of the work, but we helped as well. 

There is a reason that many gardeners joke about having too much zucchini. It is one of those foods that sometimes just grows and grows and you quickly have way more than you need. 

When this happens the solution is to make all kinds of things with zucchini. Gluten free zucchini cake, zucchini bread, zucchini pizza, fried zucchini, zucchini muffins, and more.

Desserts have always been my favorite way to use up extra zucchini though. 

Gluten Free Chocolate Zucchini Bread

Chocolate and zucchini go so perfectly together! They make a delicious combination is this gluten free chocolate zucchini bread. 

This recipe uses individual gluten free flours. You might be wondering if you can use a gluten free blend in zucchini bread. The answer is that it depends on what kind of results you want. 

Gluten Free Chocolate Zucchini Bread

You can use a blend in this recipe, but the texture will be different. I have tried many different recipes for this and the best results, both taste and texture wise, were when I used the individual flours instead of a blend. 

Can freeze chocolate zucchini bread? Yes, you can freeze it. Quick breads freeze really well. You can freeze the whole loaf or you can slice and freeze individual pieces for easy breakfast, lunches, or snacks. 

Now for the recipe!

Gluten Free Chocolate Zucchini Bread

Yield: 1 loaf

Gluten Free Chocolate Zucchini Bread

Gluten Free Chocolate Zucchini Bread

Chocolate and zucchini go perfectly together in this gluten free chocolate zucchini bread. It is so good no one will know that it is gluten free.

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1/4 + 2 tablespoons white rice flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1/2 cup dutch process cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 2 eggs
  • 1/2 cup oil
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini
  • 1 cup gluten free semi sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease a loaf pan and wet aside.
  3. In a bowl whisk together rice flour, potato starch, tapioca starch, cocoa, baking soda, salt, and xanthan gum. Set aside.
  4. In another bowl stir together eggs, oil, brown sugar, and vanilla. Stir until well combined.
  5. Stir dry ingredients into wet ingredients. Stir just until combined.
  6. Stir in shredded zucchini and chocolate chips.
  7. Pour batter into prepared loaf pan.
  8. Bake for 55-60 minutes or until toothpick inserted into the center comes out clean.
  9. Let cool in pan for a few minutes then remove to wire rack to cool.
  10. Slice and serve.

Notes

This bread freezes well. Wrap the whole loaf well and freeze or slice and freeze individual pieces for easy breakfast, lunches, and snacks.

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