LEMONY TUSCAN SOUP (Parents)

3 carrots, peeled and chopped
1 onion, chopped
2t garlic
2T olive oil
2 cans any beans (red lentils, white northern, etc)
2 cans chicken broth
salt and pepper
1T fresh oregano
1 t rosemary
lemon zest
1T lemon juice
shredded chicken (optional)

Saute carrots, onion, and garlic in olive oil over med-high heat for 3-5 min. Add beans, broth, salt and pepper, and chicken. Simmer as long as desired. Add oregano, rosemary, zest, and lemon juice before serving.

PUMPKIN CREAM CHEESE MUFFINS (Annie's Eats)

Makes 24 muffins For the filling: 8 oz. cream cheese, softened 1 c powdered sugar For the muffins: 3 c all-purpose flour 1 t cinnamon 1/2 t nutmeg 1 t cloves 1 T plus 1 t pumpkin pie spice 1 t salt 1 t baking soda 4 large eggs 2 c sugar 1 can (15oz) pumpkin puree 1¼ c oil For the topping: ½ c sugar 5 T flour 1½ t cinnamon 4 T cold unsalted butter, cut into pieces Directions: To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer. To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients until the mixture is coarse and crumbly. To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to push the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature.

MARGARITA PIE (Stonyfield Oikos Yogurt)

This is an awesome and easy healthy twist on a classic summer pie. If you love the flavors of margarita or key lime, this is sure to be a hit.

• 1 graham cracker pie crust
• 8oz light cream cheese, softened
• 1c vanilla Greek yogurt
• 1/4c sweetener of your choice (stevia, splenda, sugar, etc)
• 1/4c liquid margarita mixer (frozen works, too)
• 3T lime juice

Beat cream cheese until smooth and fluffy. Add sugar, margarita mixer, and lime juice and blend well. Add yogurt and beat until just blended. Pour into pie crust and freeze overnight or until firm.

TRIPLE CHOCOLATE COCONUT-FILLED CUPCAKES (Lauren's Latest.com)

Cake:
1/4 cup butter
1/2 cup semi sweet chocolate chips
1/3 cup coconut oil
1 1/4 cup granulated sugar
2 whole eggs
1/2 teaspoon vanilla extract
1/2 cup cocoa powder
1/4 teaspoon salt
3/4 teaspoon baking soda
1 cup all purpose flour
1/2 cup sour cream
1/2 cup milk
Filling:
1/2 cup white chocolate chips or melting discs
4 oz. cream cheese, softened
1/2 cup shredded sweetened coconut 
Frosting:
3/4 cup butter, softened
1/2 cup cocoa powder
1/2 teaspoon vanilla
2 cups powdered sugar
1/4 cup milk
1 1/2 plain whipped cream (3/4c heavy creamed whipped with a mixer)
Topping:
1/3 cup shredded sweetened coconut, lightly toasted

Preheat oven to 350*. Line cupcake pans with 16 paper liners, set aside.

Place butter and chocolate chips in a small bowl. Microwave until butter has melted. Stir mixture until residual heat from the butter has melted chocolate chips completely. Stir in coconut butter to melt. Pour melted mixture into a larger bowl and whip with granulated sugar. Stir in eggs and vanilla. Sift cocoa, salt, baking soda and flour. Slowly stir dry ingredients to wet ingredients until barely incorporated. Carefully fold in sour cream and milk. Batter will be thick. Scoop into prepared pans to be 3/4 full. Bake 25-30 minutes or until toothpick comes out clean. Remove from oven and set aside to cool.

To make the filling, melt white chocolate chips in a small bowl. Once chocolate is melted thoroughly, whip with cream cheese and then stir in coconut.

Once cupcakes are cooled completely, scoop small hole into top of cake {about 3/4 inch in diameter and 1/2 inch deep}. Spoon coconut filling evenly into the small holes. Set aside.

For the frosting, whip butter, cocoa, vanilla and powdered sugar together. While mixer is on low speed, stream in milk. Scrape sides and bottom of bowl and whip on high speed for 2 minutes. Carefully fold in whipped cream. Frost cupcakes and top with toasted coconut. Store in refrigerator until ready to serve.

CARAMELIZED ONION QUICHE (Southern Living)

We LOVE caramelized onions in just about anything- eggs, pizza, tacos, chicken, burgers, etc.- so when I saw this recipe I knew it was a must try. It did not disappoint and has quickly moved to the top of the favorites list.

1 refrigerated pie crust
3 sweet onions, sliced in strips
2T olive oil
1/2c fresh parsley, chopped
5 bacon slices, cooked and crumbled (or ham)
2c shredded cheese (gruyere, swiss, or colby-jack)
1c milk
1/2c half-and-half
4 eggs
1/2t salt
1/4t pepper
1/4t nutmeg

Preheat oven to 425* Put pie crust in a pie plate and prick bottom with fork. Top with foil and beans (or some other item to weight). Bake 8 min. Remove foil pouch and bake 5min. Cool 15 min and reduce oven to 350* Cook onions in olive oil over med high heat for 15-20min, stirring often. Remove from heat and stir in parsley and bacon. Put half of mixture into pie shell, top with half of cheese and repeat. Whisk together remaining ingredients and pour over top. Bake 40-45min until set. Cool 15min before serving.

NO-BAKE ENERGY BALLS

These yummy bites are all the rage with moms and kids alike. They are so easy, offer a nutritious punch, and taste like cookie dough!! We always double the recipe when we make them. A sports team can devour a double batch in seconds. Great for a nourishing snack between double headers!

1c old-fashioned oats
1c rice krispies
2/3c coconut flakes
1/2c peanut butter
1/2c ground flaxseed or wheat germ
1/4c chia seeds
1/2c chocolate chips (or any kind)
1/3c honey
1t vanilla

Stir together all ingredients. Chill in refrigerator for minimum of 1-2hrs. Roll into balls about 1in in diameter. Store in fridge. Makes 15-20 balls.

Substitutions abound for this recipe. As long as you keep the ratio of dry to wet the same, you can change it however you wish. For the oats you can use any grain. For the peanut butter, any nut butter will do. Can also add chopped nuts, dried fruit, cocoa powder, or sunflower seeds. Agave nectar does not work in place of honey because of its thinner consistency. Can also add protein powder or brewers yeast.

PINEAPPLE ZUCCHINI CAKE (Tasty Kitchen)

It has been a banner summer for zucchini and if your garden is like ours your are up to your ears in humongous veggies! We just tried this new cake recipe and it was a big hit. It could easily be made into a bread using a loaf pan, too.

CAKE:
1c flour
1/2c whole wheat flour (or use all-purpose for all)
1c sugar (or stevia)
1/2c sweetened coconut flakes
2t baking soda
1t salt
2t cinnamon
1/4t nutmeg
1/4t ginger
3T oil (we use coconut oil)
2 eggs
2c grated zucchini (scrape out seeds)
20oz crushed pineapple, drain (save juice)

FROSTING:
3T butter, softened
8oz cream cheese
2c powdered sugar
2t vanilla
1T of juice from pineapples

Preheat oven to 350* Combine oil, eggs, vanilla, pineapple, and zucchini- stir well. Add dry ingredients and stir to combine. If it seems dry add some of reserved pineapple juice. Pour into greased 9x13 baking dish or two cake rounds. Bake 33-35min. Cool and frost. Keep in refrigerator.