Chicken Zoodle Soup

I have tweaked my favorite chicken noodle soup with added spirilized zucchini noodles.  It tastes just as delicious and it adds more veggies!

12 cups chicken broth
1 1/2 Tb salt
1 tsp poultry seasoning
1 large onion, chopped
4 stalks celery, chopped
4 large carrots, chopped

1/3 cup cornstarch
1/4 cup water

Cooked chicken meat, I used a rotisserie chicken
3-4 medium zucchini, spirilized into noodles

1.  In a large pot, combine broth, salt, onion, poultry seasoning, celery, carrots.  Bring to boil, then simmer 15 minutes.

2.  In a small bowl, combine cornstarch and water until cornstarch is completely dissolved.  Gradually add to soup, stirring constantly.  Stir in chicken and raw zucchini noodles.  Heat through 5 minutes and serve.

This recipe will serve my whole family.

Chocolate Zucchini Bread

I didn't have a garden this year so I had to buy zucchini's to make this...that is just unreal to me.  Usually they are growing like crazy in my garden and I can't give them away fast enough.  Anyway, this recipe my kids approved although one time I forgot to add the chocolate chips and then it didn't seem to turn out so moist.  So add those chocolate chips and maybe a little more applesauce!  I found this recipe on Six Sisters Stuff that can be found HERE


Ingredients:
-1 1/2 cups sugar
-1 cup unsweetened applesauce (can substitute 1 cup canola oil)
-3 eggs
-3 teaspoons vanilla extract
-2 1/2 cups all-purpose flour (I used 1 1/2 cups all-purpose and 1 cup whole wheat flour)
-1/2 cup baking cocoa
-1 teaspoon salt
-1 teaspoon baking soda
-1 1/2 teaspoons ground cinnamon
-1/4 teaspoon baking powder
-2-3 cups shredded zucchini
-1 cup chocolate chips (optional, but they taste amazing!)

Directions:
In a large bowl, beat the sugar, applesauce, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Fold in chocolate chips. Transfer to two 8-in. x 4-in. loaf pans coated with non-stick cooking spray.

Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Zucchini Cupcakes

We had these at our RS Meeting (Enrichment) last night and they were delicious. The recipe comes from Taste of Home.

Ingredients

3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

Directions

In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.