July: Week 3

I hope you all enjoyed the recipes from last week, especially the spinach and artichoke pasta! I got some great comments and reviews of it. In my opinion, the leftovers were almost better than the fresh pasta. But maybe I’m just a little weird like that.

Since you all can see my grocery list every week, you may have noticed that we get ice cream almost every time we hit up the commissary. It is J’s one vice- he loves ice cream and he eats ALOT of it. This past week, however, we didn’t get any. We are both trying to eat a little healthier so we’ve laid off the treats and sodas quite a bit. Nevertheless, we still have a large sweet tooth in this house. So, I decided to try and find something a*little* healthier to make but also satisfy our cravings.

After a painfully long search on Pinterest (kidding, nothing is painful on Pinterest. Unless you think that every person is 1000times more creative/motivated/and better at managing their time than you), I found this awesome chocolate zucchini cake from Six Sister’s Stuff. Ok, so its not *the* healthiest dessert on the planet but it has zucchini in it so that makes it kind of healthy, right? Right? Bueller?

Chocolate Zucchini Cake from SixSistersStuff.com  #Recipe #Dessert

Photo credit: Six Sisters Stuff


  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini- this is about 2 zucchinis. I didn’t know what to do to shred them so I just chopped them up very finely in the food processor.
  • 1/2 cup chopped walnuts (optional- I didn’t use any)
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup margarine
  • 2 cups confectioners’ sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • A couple of spoonfuls of Greek yogurt (see my notes below)
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until cake springs back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled cake before cutting.

I wish I had taken a picture of the end product but alas, it was gone to fast. I didn’t make the “frosting” that went with it because I didn’t have enough confectioner’s sugar, but each night we would drizzle some chocolate syrup on the top…so good! Also, after I mixed all the cake ingredients together, it still seemed a little dry so that’s where the Greek yogurt came in- I added a few heaping spoonfuls until it looked moist, then baked it. It took a little longer to bake, maybe 35 minutes, but it turned out great! Let me know if you give it a try and what you think!


If this is the first time you are using my meal plan read the notes below. If you have questions, feel free to comment or email me at barefootandboots at gmail dot com. If you’ve been here before, you know what to do.


  • I linked the recipes I found online. Most are on my Pinterest page, so click the button to the right to follow me. If you have questions about any of the recipes, feel free to email me at barefootandboots at gmail dot com.
  • If you’re using my grocery list, I only put things on there that *I* need. So be sure to double check it for things that you need. And some stuff has nothing to do with the recipes, just stuff our family needs. Just double check it, ok?
  • Feel free to leave any of your meal ideas or yummy recipes you’ve found in the comments section. Its like high-school, we all just want to copy someone else!

 Menu/Meal Plan

Thursday- Sweet corn chicken quesadillas with black beans and rice- I add chicken to give it a little protein, but you don’t have to if you’re into the vegetarian thing

Friday– Leftovers

SaturdayPulled apricot pork sandwiches with roasted potatoes and green beans- I used chicken instead of pork and this was still my favorite meal of the week! We had extra left over so I added to it spinach and arugula with grape tomatoes and mozarella to make a salad and it was really good!

Sunday- BBQ with friends: Spinach and artichoke dip , BBQ chicken with sautéed peppers/onions, homemade mac n cheese, corn on cob, and salad- If you need the recipe for the mac n’ cheese, feel free to email me or leave a comment below. For the salad, I made a fresh summer salad with spinach, arugula, strawberries, and feta cheese and served it with buttermilk ranch dressing on the side.

Monday- Cream cheese chicken with mixed vegetables and rice

Tuesday- Caprese rigatoni with garlic bread

Wednesday-Chicken lo mein

Thursday- Taco soup with fried tortilla strips- I know what you’re thinking- soup in the summer?! Yes. It may be hot outside but this is too good to pass up. To make the tortilla strips, all I do is slice up whole wheat tortillas and fry them in some oil and salt in a pan. They only take a few minutes to make and they add a nice crunch to the soup!

Click here to see my editable/printable grocery list for this week!


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