Zucchini Quiche

Grandma Maries Zucchini Quiche is always a hit and its pretty simple to make. Perfect for when you have company over it makes quite a lot of food. We had this Saturday for lunch while we watched the West Virginia game and then again for breakfast on Sunday!  

What you'll need
- 3 or 4 cups diced Zucchini
- 4 eggs
- 1 cup Bisquick (I used gluten free to make this recipe gluten free)
- 1 medium onion, diced
- 1/2 cup olive oil
- 1/2 cup grated italian cheese
- 1 cup mozzarella, diced
- Paprika
- 1 tbl basil 
- Salt and pepper


What to do
Mix all ingredients in a large bowl until the zucchini is coated

Pour into a greased 8 by 12 inch pyrex baking dish and sprinkle paprika over the top. Then bake at 350 degrees for about 35-45 minutes or until golden brown. 

WVU Apron

I went to Hobby Lobby the other day to look around for a new project to do while Steve watches football (theres only so much football I can watch). I saw these blank aprons next to all different colors of puffy fabric paint and thought they would be perfect. I needed a new apron and since it's football season I figured I needed to make it a West Virginia Apron- you can never have too much Mountaineer gear. I would paint my house West virginia colors if I could but were renting :( Anyway I just bought the blank apron and drew on the West Virginia logo and then painted it- it was very simple and I love the way it turned out! 

Funfetti Cake Dip

I saw this recipe on Pinterest and have been thinking about it ever since. My girlfriends are getting together tomorrow night for a girls night Pinterest Party! Everyone has to bring a dish from Pinterest so it was only fitting for me to make this funfetti dip. My college roommate and bff made this and she said it was amazing so I had to try it and she was right it is DANGEROUSLY good. I wish I waited until tomorrow to make it because I have a feeling not much will make it to tomorrow night. Heres the recipe.

What you'll need:
- One box funfetti cake mix
- Low-fat plain yogurt (2 cups)
- Lite Cool Whip (1 cup)

What to do:
Mix together all ingredients until smooth and refrigerate. Serve with fresh strawberries or fat free animal crackers! 

Servings: 24

Serving Size: 1/4 cup

Calories: 105

Fat: 2 g

Carbs: 20.2 g

Fiber: 0.3 g

Protein: 1.4 g

Old Points: 2.2 pts

Points+: 3 pts

Crock Pot Beef Pot Roast

So despite Steve's disapproval and the ninety degree Texas weather I made a pot roast for dinner! Steve says its a winter meal but I have been making summer meals all summer and I was craving something hearty and wholesome. Also it's never really going to feel like winter here so why not. Heres the recipe it was really easy and really delicious! Perfect fall meal even if it feels like summer haha 

Crock Pot Beef Pot Roast

Ingredients: 
- Small to medium size rump roast
- 1 envelope onion soup mix
- 1 envelope brown gravy mix
- 1 individual size serving apple sauce
- 2 cups water
- Small bag carrots (I used baby carrots)
- 1 onion sliced
- Potatoes (I used 8 little red potatoes cut in fourths)
- Salt and Pepper to taste

Directions: 
 Sear the roast in a frying pan with a small amount of oil, sear it well on all sides then put the roast in the crock pot and top with veggies. Mix envelope mixes with water and apple sauce then pour over everything. 

Set the crock pot to low and let cook for at least 8 to 10 hours. You can make stew out of the left overs thats probably what ill end up doing.