No Fat Ranch Dressing

I also received this recipe at that Relief Society Meeting.  It was pretty good!

1 C Cottage Cheese
3-4 tsp Buttermilk Ranch Dressing packet
2-4 T Water

Blend ingredients in blender and enjoy as a dip or over salad.

Protein Balls

Received this recipe at a Relief Society Meeting.  They called them Tone it Up Protein Balls.  She said to eat 1-2 after working out.....but no more.  I'm sure you can substitute any dried fruit for the apricots.  I had to guess if you didn't want to add the protein powder you don't need to.

1 C Peanut Butter
1 C Honey
1 C Oats
1 C dried Apricots
1 C Sliced Almond
3 Scoops of Vanilla Protein Powder
Cinnamon to taste

Heat P.B. & Honey until runny. Stir in all ingredients and cool in fridge. Roll into bite sized balls.

Zucchini Cakes

Never had anything like this before.  Hope they are good!

Found on www.justputzing.com

- 1 large zucchini, grated
- 1 large egg
- 1 cup panko bread crumbs
- Salt/pepper to taste
- 1 tbsp Adobo spices
- 1/2 cup Parmesan cheese, grated

(1) Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing.   

** There will be a LOT of excess liquid, so I suggest you squeeze over the sink.
 

(2) In a large bowl, combine all the ingredients. Mix thoroughly.
 

(3) Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-inch (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown.
 

(4) Finish the cakes off in the oven — stick them on a baking pan and broil them for 1-2 minutes.

** Note from website: I skipped this step when I made my cakes, so the sides were still kind of soft — not really a problem in terms of taste, but if you want a nice crust to form on the sides too, finishing them off in the oven should do the trick.
 

(5) Serve hot, alone or with ranch dressing.

Lemon Zucchini Muffins

Found this recipe on allrecipes.com 1 3/4 cups all-purpose flour 3/4 cup white sugar 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 zucchini, shredded 1 (8 ounce) container lemon yogurt

6 tablespoons butter, melted 1 egg, beaten 1 tablespoon lemon juice 1 tablespoon lemon zest 1/3 cup lemon juice 1/4 cup white sugar 2 teaspoons lemon zest

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2.	Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.
3.	Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
4.	While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.
5.	Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. *Some suggestions: Instead of 6 T butter use: half oil and half butter, use half oil and half applesauce, or use 5-6T of applesauce and 1/8 c (flaxseed) oil Add 1 t baking powder to rise more Use 2 cups of zucchini