Zucchini or Pumpkin Bread

 Ingredients

3 Cups Shredded Zucchini (about 3 medium) or 2 Cups Pumpkin Purée (1 can 16oz)

1 2/3 Cups Sugar

2/3 Cup Vegetable Oil

2 tsp Vanilla

4 Large Eggs

3 Cups All-Purpose Flour (or whole wheat flour)

2 tsp Baking Soda

1 tsp Salt

1 tsp Ground Cinnamon 

1/2 tsp Ground Cloves

1/2 tsp Baking Powder

1 Cup chocolate chips

Directions 

Preheat oven to 350*F.

Grease loaf pans (or prepare muffin pans). Mix zucchini (or pumpkin) with sugar, oil, vanilla, and eggs in a large bowl. Stir in remaining ingredients.

Bake for 50-60 minutes in a loaf pan, or 25-30 minutes for muffins.

Allow to cool for 5-10 minutes.

Creamy Tuscan Chicken

 

Ingredients

2 Skinless Boneless Chicken Breasts

3 TBS Lemon-Pepper Seasoning

2 TBS Olive Oil

1/2 Onion Diced

1/2 Cup Chicken Broth

2 TBS Minced Garlic

1 Cup Heavy Cream

1/2 Cup Grated Parmesan Cheese

1 tsp Garlic Powder

1 tsp Dried Italian Seasoning

3 Cups Fresh Baby Spinach

5 ounces Sun-Dried Tomatoes, cut in julienne strips

Directions

Season the chicken with lemon-pepper seasoning.

In a large skillet, warm the olive oil over medium-high heat. Add the chicken and cook, turning once, until cooked all the way through (8-12 minutes per side, or until internal temperature of chicken is 165°F). Transfer to a plate and set aside.

To the same skillet, add the onion and cook stirring occasionally, until translucent, 3-5 minutes. Add the stock and garlic and cook, using a spoon to scrape up any brown bits that may have stuck to the bottom of the pan. Pour in the cream and add the Parmesan cheese, garlic powder, and Italian Seasoning. Stir until the cheese melts and the ingredients are incorporated.

Lower the heat to a medium-low and add the spinach and sun-dried tomatoes, letting the spinach wilt and the sun-dried tomatoes heat through for 3-5 minutes. Add the chicken to the mixture and serve! This can be served over rice, or as is!