Squash chips

Ingredients
One large zucchini or yellow squash
Salt
Other seasonings/spices of your choosing

Instructions
1. Slice up a zucchini or yellow squash and line the slices on a microwaveable plate without overlapping. You can make the slices as thick or thin as you want, but the microwaveable time will differ based on how thick you slice them. Mine are probably about 1/4 inch thickness.
2. Place a paper towl over the sliced squash and press down gently, dabbing away the moisture and dampness.
3. Gather any seasonings that you want on your squash chips. Use whatever you'd like - but you must have salt. I used garlic pepper salt and nacho cheddar seasoning.
An arms length away, lightly spray the squash chips with a nonstick oil spray. Then, lightly sprinkle salt and whatever else you chose over all of the chips.
4. Place plate in microwave and microwave on high power for at least five minutes. Check at five minutes, and microwave in one minute bursts after that if the chips are not done.
When done, the chips should be crispy, browned.

Letting them sit for a few minutes will make them more crispy. Store in an airtight container if not eating them all at once. Enjoy!

Nutritional info: 20 calories per one serving / one batch / one squash sliced

Zucchini Brownie Bread (mini loaves!)

I love myself right now for making this. I'm dying inside over this recipe. I'm making it again tomorrow.. or maybe tonight.. it's that good.
Warning: Your kitchen will smell like a chocolate factory.

Spread with any spread you like - be creative! I only spread half of mine (with a hazelnut spread), because I wanted everyone to taste how great they are plain, too.

 The recipe name was inspired by my mom - who could not believe these healthy little treats. I was originally going to call it 'chocolate zucchini bread' or 'snack cakes' or something, but she kept shrieking "it's a BROWNIE!" and my gosh, it sure tastes like one..

Moist, chocolate and buttery tasting -- no one will believe these are healthy. It's seriously crazy.

Perfect for breakfast, with coffee, or as a snack.

Obviously I couldn't stop taking pictures because this recipe is too good all belief.

I love portioned stuff, it's so cute, and that way, everyone gets their own!

You can make this recipe multiple ways:
I used an 8 well mini loaf pan, and divided my batter into 6, making 6 small mini loaves. You can make one medium size bread loaf, 3 regular size mini loaves, etc etc, you just need to change the baking time for the recipe. You could probably also make massive muffins out of this too. Hmm.. maybe next time :D
The short version of it is - each of these are only 100 calories (recipe divided by 6). Mini loaf to yourself for 100 calories? Yeah, worth getting one of those pans.. See bottom for more nutritional babbling.
Plus they're really cool just to make other single serving type stuff, decorate different ones in different ways.. possibilities are endless!


Ingredients
1 cup whole wheat flour (or all purpose)
1/4 cup unsweetened cocoa powder
1 cup splenda
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon baking powder

1/4 cup egg beaters
1/2 cup unsweetened applesauce
1 tbsp unsweetened almond milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 tsp butter extract

1 cup zucchini, grated (about 1 small or medium squash, about 189g)

Instructions
Preheat oven to 350. Omitting the squash until the end, combine wet and dry ingredients separately and whisk both well. Use an electric beater and beat the wet and dry ingredients together until you have a thick bread batter. STIR the shredded zucchini into the batter. Use a nonstick cooking spray and spray whatever pan you want to use. Divide batter into 6 wells (if using an 8 well mini loaf pan), or divide into other sprayed pan accordingly.
Bake for 25-30 minutes using mini loaves, or more if making a larger loaf. Check for doneness with a toothpick or knife, center should come out clean. Loaf should be risen and slightly firm to touch.
Let cool or eat warm. AMAZING reheated - microwave for 15 seconds.

Nutritional info is 585 for the whole recipe, I'm rounding up to 600 for varying ingredients in such things (such as unsweetened applesauce), so just divide it as you want depending on what you make.
If you make it the way I did, each one of your mini loaves is an 100 calorie portion. Add up how much spread you use (I used a 1/2 tsp of hazelnut spread on mine), and you've got your nutritional info for your portion. :)

Autumn Zucchini Mushroom Sauté

    1 Medium Zucchini (sliced, assumed 155 grams)
    1/2 Cup Campbell's Home Style - Butternut Squash Bisque
    1.5 oz White Sliced Mushrooms
  
Optional:
    Herb blend
    (italian seasoning, parsley, garlic powder, etc)
  

Optional (adds calories):
    - Tbsp of light margarine or butter on skillet for a more buttery flavor.
    - Gorgonzola cheese crumbles over top after cooked for a tangy cheese flavor that compliments the bisque sauce.

Instructions

    Slice a medium zucchini into about 1/3 inch thick round slices.

    Crumble mushrooms over top the zucchini and toss into skillet on medium heat. If you're not going to use spray butter or cooking butter, spray with a nonstick spray.

    Use about 1/4 cup of the bisque sauce to cook the veggies in after about five minutes. The leftover sauce will be poured over the veggies after they are more cooked.

    After the five minutes, pour the rest of the sauce over the veggies and turn to low heat. The vegetables should be soft by now and the flavor will continue to cook into them. Take off heat whenever the vegetables are to your liking.

Nutritional info: [90 calories]