Woofer Treats

ingredients:

• 2 cups whole wheat flour
• 1 tbsp baking powder
• 1 cup peanut butter
• 1 cup milk

preparation:

1. Preheat oven to 375.

2. In a bowl, combine flour and baking powder. In second bowl, mix peanut butter and milk until blended (a whisk will work). Add dry ingredients to wet and mix well.

3. Place dough on a lightly floured surface and knead.

4. Roll dough to 1/4" thickness and use a cookie cutter to cut out desired shape(s).

5. Bake for 15-20 minutes on a baking sheet until lightly brown.

6. Cool on a rack and then store in an air-tight container.

notes to self:

-baked perfectly in about 14 minutes

-could have used more flour mixed into the wet ingredients, the dough was a bit too sticky

-bought tiny dinosaur shaped cookie cutter from bulk barn

Eagerly awaiting his freshly baked dino-shaped cookies.

Mexican Beef & Veggies

ingredients:

• 12 ounces lean ground beef (1 small package)
• 1 butternut squash, peeled, seeded and cubed (about 3 cups)
• 2 cloves garlic, minced
• 1.5 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 19 oz can diced tomatoes, undrained (used a mix with celery and onions)
• 1 medium zucchini, halved lengthwise and sliced 1/4 inch thick
• 1/4 cup water
• 2 to 3 cups hot cooked white or brown rice
• hot pepper sauce (for topping once cooked)

preparation:

1. In a large skillet cook ground beef, and squash over medium heat until beef is brown (about 10 mins). Drain off fat.

2. Put back in skilled and garlic, cumin, salt and cinnamon. Stir.

3. Stir in undrained tomatoes. Bring to boiling: reduce heat. Simmer, covered, about 8 minutes or until squash is just tender. Stir in zucchini and the water. Cover and simmer until zucchini is tender. Serve over hot cooked rice.

notes to self:

Veggies could easily be switched up, although this combo was pretty good.

Roasted Vegetable Pizza

original recipe

ingredients:

• 1 package whole wheat pizza dough
• 1 small can pizza sauce (garlic & basil flavored)
• 4 tablespoons extra virgin olive oil
• 8 cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 medium zucchini, sliced into discs
• 1 medium eggplant, diced into 1" pieces
• 1 small red onion, thinly sliced (about 2 cups)
• 1 cup shredded mozzarella (skim or regular)
• 1 small cube feta, crumbled

preparation:

1. Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F.

2. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13x9-inch rectangle (or use circular baking pan). Brush with 1 tablespoon oil.

3. Place eggplant, bell pepper, zucchini, and onion on baking tray, drizzle with olive oil and season with salt & pepper. Mix with hands and spread vegetables out evenly.

4. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13-15 minutes.

5. Remove from oven. Spread pizza sauce on crust and sprinkle with mozzerella. Top with vegetables and add the cherry tomatoes and crushed feta.

6. Bake until cheese is melted and bubbly, about 5-10 minutes.

notes to self:

-baked the second time for 15-20 minutes and the crust was a good crunchy

-mushrooms would be good to add