Category Archives: Vegetables

Zucchini Avocado Tomato Salad

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Zucchini Avocado Tomato Salad

Zucchini Avocado Tomato Salad

Ingredients

  • For the sauce:
  • 1 lime, juiced
  • 1 ripe avocado, peeled and pitted
  • 2 tablespoons chopped cilantro
  • 1 teaspoon minced jalapeno
  • 1 small clove of garlic, minced
  • water to thin, if needed
  • salt and pepper
  • For the rest:
  • 2 teaspoons olive oil
  • 1 medium ear of corn, kernels shaved off
  • 1/2 teaspoon chili powder
  • salt and pepper, to taste
  • 2 medium zucchinis, Blade D, noodles trimmed
  • 1 cup halved cherry tomatoes

Instructions

  1. Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add the corn and season with salt, pepper, and chili powder. Cook for 5 minutes or until corn is cooked through and fork tender. Set aside when done.
  3. Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust, if needed.
  5. Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly.
  6. Divide the dressed noodles into two to three plates and top with corn and tomatoes.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 364Total Fat 31gSaturated Fat 4gSodium 57mgCarbohydrates 26gSugar 5gProtein 4g

Sweet Potato Creamy Casserole

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Sweet Potato Creamy Casserole

Ingredients

  • 3 medium sweet potatoes
  • 1/4 cup softened butter
  • 1/4 cup light brown sugar
  • 1/4 cup milk
  • 1 egg
  • 1/2 tsp. vanilla
  • For the topping:
  • 1/4 cup light brown sugar
  • 1/4 cup chopped pecans
  • 1 tblsp. all-purpose flour
  • 1 tblsp. softened butter

Instructions

  1. Place the potatoes in a deep pot with enough water to cover by 1 inch. Bring to a boil and cook 40-45 minutes or until tender. Remove the potatoes from the water and allow them to cool enough to handle. Peel the potatoes, place in a mixing bowl and mash.
  3. Preheat the oven to 350 degrees. Generously butter a baking dish.
  5. To the mashed sweet potatoes, add the softened butter, light brown sugar, milk, egg, and vanilla. Beat at medium speed with an electric mixer until smooth. Spread into the prepared baking dish.
  7. In a small mixing bowl, combine the ingredients for the topping. Sprinkle evenly over the sweet potato mixture.
  9. Bake for 30 minutes.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1221Total Fat 60gSaturated Fat 24gCholesterol 112mgSodium 358mgCarbohydrates 152gSugar 53gProtein 21g

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Sweet Potato Casserole

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Yield: 6

Sweet Potato Casserole

Sweet Potato Casserole
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 8 medium sweet potatoes
  • 1/3 cup packed brown sugar
  • 1/4 cup butter
  • 1/2 teaspon salt
  • 3/4 cup tiny marshmallows

Instructions

  2. Wash and cut up sweet potatoes into large chunks and cook in boiling water until just tender. Drain, peel and cut into 1/2 inch thick slices.
  3. In a 1 1/2 qt. casserole, layer half each of the potatoes, brown sugar, butter, and salt. Repeat layers.
  4. Bake, uncovered, in a 375 degree oven 30-40 minutes or till glazed. Sprinkle marshmallows over top. Bake about 5 minutes longer or till lightly browned.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 916Total Fat 46gSaturated Fat 29gCholesterol 122mgSodium 443mgCarbohydrates 128gSugar 104gProtein 1g
© Laurie

Stuffed Acorn Squash

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Yield: 2

Stuffed Acorn Squash

Stuffed Acorn Squash
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 acorn squash
  • 1/2 pound ground turkey
  • 1 small onion
  • 4 oz mushrooms
  • Parmesan cheese block
  • 1/2 tsp Italian seasoning
  • 1 tsp minced garlic
  • 1/4 tsp rubbed sage
  • 1/4 tsp fennel
  • 1/8 tsp black pepper
  • 1/2 tsp paprika
  • red pepper flakes (optional)
  • 3/4 tsp salt
  • olive oil

Instructions

  2. Preheat oven to 400 degrees.
  3. Split the acorn squash by trimming the “point” and stem off just enough to create a flat side. Then half the acorn squash to create two circle halves.
  4. Place halves on baking sheet pan, drizzle with a little olive oil, sprinkle with salt. Bake in oven for 30 minutes.
  5. While squash cooks, prepare meat mixture. Heat 1 tbs olive oil over medium to high heat in large skillet.
  6. Add ground turkey meat to pan. Season pan with all the seasonings and 1/2 tsp of salt. Break up meat and stir.
  7. While meat cooks, chop onions, add to meat pan. Then chop mushrooms and add to meat pan.
  8. Season veggies with another dash of salt.
  9. Cook all together until veggies are soft and meat is done.
  10. Once squash is finished in oven, divide the meat mixture between the 2 squash halves. Sprinkle each with parmesan cheese.
  11. Return back into oven. Bake an additional 10 minutes.
  12. Optional topping: Drizzle with a little traditional balsamic vinegar or Espresso Balsamic.
© Laurie

 

Green Beans Roasted with Parmesan

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Yield: 4

Green Beans Roasted with Parmesan

Green Beans Roasted with Parmesan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 lb. fresh green beans
  • 2 Tbsp. olive oil
  • 2 Tbsp. grated parmesan cheese
  • 2 Tbsp. panko bread crumbs
  • ½ tsp. kosher salt

Instructions

  2. Preheat oven to 400 degrees.
  3. Combine all ingredients in a large mixing bowl; toss to coat.
  4. Spread green beans on a large rimmed baking sheet.
  5. Roast for 15-20 minutes; stirring halfway through.
© Laurie

Tomato Pie

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Yield: 6

Tomato Pie

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • biscuits recipe
  • 2 large, perfectly ripe tomatoes, thickly sliced 1/4"
  • Kosher salt and freshly-ground black pepper
  • 1 tsp dill seed
  • 1/2 cup mayonnaise
  • 1/2 cup yogurt
  • 1 cup extra-sharp cheddar cheese

Instructions

  2. Preheat oven to 375 degrees. Lightly spray a 9-inch pie plate with non-stick spray. Then press the biscuits against sides and bottom of plate to form a crust. Layer thick slices from 2 large tomatoes on the dough, and give them a sprinkling of salt and pepper. Then toss on a handful of freshly-chopped basil. Top the pie with one cup mayonnaise combined with one cup shredded cheddar cheese. Bake for 30-35 minutes on the lower-middle rack of a preheated 375-degree oven. To insure a firm, not runny pie, let rest for 30 minutes before serving.
© Laurie

Link to biscuit recipe

Roasted Veggie Quinoa

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Yield: 4

Roasted Veggie Quinoa

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • For the roasted vegetables:
  • 2 zucchini squash, diced
  • 2 carrots, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ cup olive oil
  • For the quinoa:
  • ½ tablespoon olive oil
  • ½ cup quinoa
  • 1 cup water
  • ¼ teaspoon salt
  • ⅓ cup sliced almonds
  • For the garnish:
  • flat-leaf parsley
  • lemon zest

Instructions

  2. PREPARATION
  3. Preheat oven to 400°F/200°C.
  4. In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, carrots, lemon zest, salt, garlic powder, and olive oil until well-combined.
  5. Spread the veggie mixture evenly on a large baking sheet.
  6. Bake for 45-50 minutes.
  7. Prepare quinoa by heating olive oil in a small pan. Toast quinoa until fragrant, about 2 minutes.
  8. Add in water and salt. Simmer for 15-20 minutes until the quinoa is fully cooked.
  9. In a large bowl, combine the roasted veggies, quinoa, and sliced almonds. Serve in individual bowls and top with parsley and lemon zest.
© Laurie

 

Garlic Parmesan Yellow Squash Chips

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Yield: 4.servings

Garlic Parmesan Yellow Squash Chips

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4 yellow squash (small to medium), sliced into 1/4-inch to 1/2-inch rounds
  • 3 tablespoons olive oil
  • salt and fresh ground pepper, to taste
  • 1 cup panko crumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • cooking spray (I use Organic Olive Oil by Pam)
  • Serve with Non-Fat Plain Yogurt

Instructions

  2. Preheat oven to 450.
  3. Line 3 baking sheets with parchment paper and set aside.
  4. In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
  5. In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
  6. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
  7. Place the squash in a single layer on the previously prepared baking sheet.
  8. Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
  9. Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.
  10. Remove from oven and serve with a dollop of Non-Fat Plain Yogurt.
© Laurie

 

Zucchini Fries

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Yield: 4

Zucchini Fries

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 5 large zucchini, ends trimmed and cut into thick matchsticks
  • 1 c. flour
  • kosher salt
  • 2 large eggs, beaten
  • 1/4 c. whole milk
  • 2 c. panko breadcrumbs
  • 1/2 c. grated Parmesan, plus more for sprinkling
  • Freshly ground black pepper
  • Warm marinara, for dipping

Instructions

  2. Preheat oven to 425 degrees F. Season zucchini with salt and toss in flour in a shallow bowl or plate. Whisk beaten eggs with milk in a small bowl. In another bowl, add panko and Parmesan. Working in batches, dredge each piece into flour, egg (letting excess drip off), then panko, and transfer to a baking sheet. Drizzle with olive oil, season with pepper, and garnish with Parm.
  3. Bake until tender golden, 18 to 20 minutes. Serve with marinara.
© Laurie

 

Zucchini Pancakes

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Yield: 4

Zucchini Pancakes

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 pound zucchini, grated
  • salt to taste
  • 1/4 cup freshly grated Parmesan cheese
  • 2 eggs
  • 2 green onions, chopped
  • 3 cloves garlic, chopped
  • 4 leaves basil, chopped
  • 1 pinch ground nutmeg
  • 1 pinch onion powder
  • ground black pepper to taste
  • 1 tablespoon butter
  • 1 teaspoon olive oil, or as needed

Instructions

  2. Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
  3. Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
  4. Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side
© Laurie