Satisfying and robust in flavour, this vegetable-filled, all-in-one recipe needs only crusty bread and a beverage to complete the menu.

Preparation time: 30 minutes

Serves: 4

Cups of Fruits and Vegetables per Serving: 2

Ingredients:

Cut zucchini in quarters lengthwise and cut into 1/2-inch pieces. Place zucchini, onion, garlic, and olive oil with seasonings in large, deep skillet and sautee; over MEDIUM heat until soft. Stir often. Add prepared sauce, mix well, and let simmer for 5 minutes. Stir in 1/2 cup chopped tomato and allow to heat thoroughly.

In a separate pot, cook pasta as directed on package. Drain well and place in large serving bowl. Add sauce and mix gently. Top with the reserved 1/2 cup chopped tomatoes and chopped herbs. Serve hot.

*Optional ingredients are not included in dietary analysis

Each serving provides: An excellent source of vitamin A, vitamin C, folate and fiber, and a good source of calcium, magnesium and potassium.

From Fruits and Veggies More Matters

Our children don’t have a lunch program at their school. So, once a month, another lady and I volunteer to cook a hot meal for all 150 students. And, since the teachers don’t have a break in their schedules, twice a month we also make lunch for them—and sometimes prepare Milky Way Ice Cream for dessert! Every family has its traditions. We serve homemade ice cream for birthdays. I’m constantly looking for new recipes—that’s how I found this one.

Ingredients

• 16 ounces Milky Way candy bars
• 1 quart heavy whipping cream, divided
• 4 eggs
• 6 cups cold milk
• 1 package (3.9 ounces) instant chocolate fudge pudding mix
• 1 package (3.4 ounces) instant vanilla pudding mix

Directions

• In a large saucepan, melt candy bars with 2 cups cream. Beat eggs and remaining cream. Whisk into chocolate mixture. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat.
• Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. In a bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold into chocolate mixture. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.
• Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 3 quarts.

From tasteofhome

Very, very tasty recipe for Chocolate Eclair. Try it today!!

22 1/2 sheets (about 1 [14-ounce] box) low-fat honey graham crackers,
divided
Cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free vanilla instant pudding mix
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar

Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-inch
baking dish coated with cooking spray. Combine 3 cups milk, pudding mix,
and cream cheese in a large bowl, and beat at low speed of a mixer 1
minute or until thick. Fold in whipped topping. Spread half of the
pudding mixture over graham crackers, and top with 7 1/2 graham cracker
sheets. Repeat the procedure with the remaining half of pudding mixture
and 7 1/2 graham cracker sheets.

Combine 1/4 cup milk, softened margarine, honey, and unsweetened
chocolate in a medium bowl, and beat well with a mixer. Gradually add
powdered sugar to milk mixture, and beat well. Spread chocolate glaze
over graham crackers. Cover dessert and tent with foil; chill 4 hours.
Yield:  18 servings

CALORIES 234 (22% from fat); FAT 5.8g (sat 2.7g,mono 1.5g,poly 1.3g);
IRON 1mg; CHOLESTEROL 3mg; CALCIUM 105mg; CARBOHYDRATE 41.5g; SODIUM
352mg; PROTEIN 5.4g; FIBER 0.8g

From Fun Cool Recipe

Description: It’s a cupcake recipe version of Reese’s Peanut Butter Cup. Yum!

Preparation Time: 30mins

Cooking Time: 25mins

v This recipe is suitable for vegetarians

Ingredients Filling and Cupcakes:

2/3 cup(s) confectioners’ sugar
1/2 cup(s) creamy peanut butter
10 tablespoon(s) butter or margarine, softened
1 1/4 teaspoon(s) vanilla extract
1 2/3 cup(s) all-purpose flour
3/4 cup(s) unsweetened cocoa
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) sour cream
2 tablespoon(s) milk
1 1/2 cup(s) granulated sugar
2 large eggs

Butter Frosting:
3 cup(s) confectioners’ sugar
6 tablespoon(s) butter (no substitutions), softened
1 teaspoon(s) vanilla extract
3 tablespoon(s) milk Method

1.Prepare Filling: In bowl, with mixer on medium speed, mix confectioners’ sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don’t need to be perfectly shaped.) Place balls on waxed paper-lined cookie sheet; set aside.

2.Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with fluted paper liners.

3.Prepare Cupcakes: On waxed paper, combine flour, cocoa, baking soda, and 1/2 teaspoon salt. In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside. In large bowl, with mixer on low speed, beat granulated sugar and remaining 8 tablespoons butter just until blended. Increase speed to high; beat 1 minute. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.

4.Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.

5.When cupcakes are cool, prepare Butter Frosting: In large bowl, with mixer on medium-low speed, beat confectioners’ sugar, butter, vanilla, and 3 tablespoons milk until smooth and blended. Beat in additional milk as needed for easy spreading consistency. Increase speed to medium-high; beat until light and fluffy, scraping bowl often with rubber spatula. Makes 1 1/2 cups frosting. Spread frosting on cupcakes.

A fun suggestion: decorate your cupcakes with m&ms or sprinkles.

From Recipe Binder

A kind of cheats version of rum and raisin using leftover Christmas pudding.

From Love Food Hate Waste