Creamy Tomato Soup

4 cups peeled and diced tomatoes
2 tsp chicken bouillon powder (2 cubes)
1/2 tsp seasoning salt
1/8 tsp crushed red pepper flakes
black pepper, to taste
1 1/2 T sugar
1/2 cup onion, finely chopped
2 cloves garlic, minced
4 T butter, divided
3-4 T flour
2 cups milk
cream, opt

Add tomatoes and seasonings to a large pot and bring to a boil, then simmer for about 20 minutes. Meanwhile, cook onion in saucepan in 1 T butter until softened, then add garlic and cook until fragrant. Add onions and garlic to tomato mixture. Then make a white sauce: Melt remaining 3 T butter in saucepan and once melted, stir in flour (enough to make a paste, it depends how much was left when you poured the onions and garlic out). Cook for a minute or two, then slowly add and stir in milk. Stir constantly and in between adding milk to avoid lumps. Cook until thickened. Pour into tomato mixture. Taste and adjust seasonings. Add cream, if using--though I thought it was creamy enough without. Enjoy!

Recipe adapted from: http://www.littledairyontheprairie.com/fresh-creamy-tomato-soup/

Flourless PB Chococolate Chip Muffins

We gobbled these up! They are a great, healthy snack. (Or they would be if you didn't eat them with ice cream, like Andy did!)

• 1 medium ripe banana, peeled
• 1 large egg
• heaping 1/2 cup creamy peanut butter 
• 3 T honey
• 1 T vanilla extract
• 1/4 tsp baking soda
• pinch salt, optional and to taste
• heaping 1/2 cup semi-sweet chocolate chips

Preheat oven to 400 F. Add all the ingredients except chocolate chips to a blender and blend until combined, about 1 minute. Stir in chocolate chips. Spoon by the heaping tablespoon into greased and floured mini-muffin tins. Bake for 8-9 minutes or until nicely domed and spring back when touched. A toothpick should come out with only a few crumbs and no dough. Let cool for 10 minutes for easy removal.

From http://www.averiecooks.com/ 

Zucchini Boats

• 1 zucchini, cut in half lengthwise and seeds removed*
• 1 lb ground beef
• 1 onion, chopped
• 1 tsp minced garlic
• 1 1/2 tsp Italian seasoning
• 1/2 tsp chicken bouillon
• 3 T tomato paste + 1/4 water, or some tomato sauce
• 1 cup diced tomatoes 
• 1 cup fresh bread crumbs
• 1/2 cup Parmesan cheese
• 1 egg, beaten
• shredded cheddar cheese

Preheat oven to 425 F and place the zucchini halves on a cookie sheet (lined with parchment paper for easier cleanup!). Cook for about 5 minutes or until zucchini begins to soften. Remove from oven and reduce heat to 375 F. Meanwhile, brown beef with onions and garlic. Season with Montreal Steak Seasoning (optional) as you cook it. Add Italian seasoning, bouillon, tomato paste, and tomatoes. Season to taste with salt and pepper. Mix in bread crumbs and Parmesan cheese, then mix in the egg (I mix it in last so the mixture cools a bit before I add it. You don't want the egg to cook in the hot mixture!). Spoon mixture into zucchini shells and bake for 15-20 minutes or until the zucchini is tender. Sprinkle with shredded cheese and bake 5 minutes more. Enjoy!

*If it's a very large zucchini, you can remove some of the flesh to make the boat sides about 1/2 inch thick. Dice up the flesh you removed and add it in with the tomatoes, etc.