Roasted Vegetable Lasagna

This is from one of my favorite blogs: http://healthifiedkitchen.blogspot.com/

½ pound tomatoes, cut in ¼ inch slices
½ pound zucchini, cut in ¼ inch slices
½ pound yellow squash, cut in ¼ inch slices
½ red bell pepper, cut in 1-inch strips
½ yellow or green bell pepper, cut in 1 inch strips
¼ pound mushroom caps, cut in ¼ inch slices
1 tsp salt
1 tbsp minced garlic
2 tsp olive oil
2 - 4 tbsp fresh basil, chopped
1 to 1 ½ cups spinach
1/2 tsp dried oregano
Salt and black pepper, to taste
1/2 c. fat-free ricotta cheese
1 egg
2 tbsp parmesan cheese
6 no-boil lasagna noodles
3/4 c. mozzarella cheese, shredded (divided)
3 cups low-calorie spaghetti sauce (1 28 oz. jar)

Preheat oven to 475. Toss tomatoes, zucchini, squash, peppers, mushrooms, salt, garlic and oil in a bowl. Place vegetables on a baking sheet coated with cooking spray. Spray cooking spray over top of vegetables. Roast for 22 minutes, until golden brown. In a medium-sized bowl, add ricotta, egg, 1/3 c. of mozzarella cheese, parmesan cheese, oregano, basil, salt and pepper. Combine until mixed thoroughly. Layer an 8 x 8 inch baking pan with one cup spaghetti sauce. Lay two noodles on top. Spread half of ricotta mixture on the noodles. Then spoon half of vegetable mixture on top and finish by layering on spinach leaves. Repeat with one cup sauce, two noodles, remainder of ricotta mixture, remainder of vegetable mixture and remainder of spinach leaves. Top with last two noodles. Then top with remaining sauce and remaining 1/2 c. of cheese. Bake covered** in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.

This is from one of my favorite blogs: http://healthifiedkitchen.blogspot.com/

Zucchini Fries

I just saw this recipe on Studio 5. 

Zucchini

Sour cream 

Parmesean cheese

garlic salt

Dip sauce (shrimp cocktail sauce, ranch dressing or catsup)

Cut the fairly young tender zucchini into strips (use a french fry cutter if you have one)
· Place in a plastic bag, with about 2 T. sour cream (or you can use plain greek yougurt for substitute)
· Massage the bag to coat the fries. 
· Transfer the fries to another plastic bag with the crumbs and parmesan cheese and garlic salt.
· Shake to coat.
· With tongs, transfer fries to a greased parchment paper on a cookie sheet
· Bake at 450 degrees for 30 min. until browned and crispy.
· Serve with shrimp cocktail sauce, ranch dressing or catsup.

Restaurant Style Salsa

2 pickled jalapeño peppers, chopped 3 garlic cloves, peeled and halved 2 cups diced tomatoes 1/2 cup diced green chiles 1/2 yellow onion, peeled and roughly chopped 4 quarters artichoke hearts, from a can 1 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon cumin 1 teaspoon chili powder Juice from 1 lime Small handful (about 1/4 cup loosely pack) cilantro leaves In a food processor, process the jalapeño peppers and garlic cloves until finely chopped. Add the rest of the ingredients and process for 10 to 20 more seconds. Transfer to a large container, cover and refrigerate for at least 1 hour to allow the flavors to blend before serving. Notes This recipe is only a little bit spicy, but you can still reduce the heat by seeding the  This is from http://penniesonaplatter.com/

Zucchini Brownies

I was looking for a way to use up a big zucchini I had and I found this recipe on www.Allrecipes.com. I made them yesterday and they were SO good!

Ingredients

• 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

• 1/2 cup chopped walnuts (opt.)

•  

• 6 tablespoons unsweetened cocoa powder

• 1/4 cup margarine

• 2 cups confectioners' sugar

• 1/4 cup milk

• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

1. 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.

1. Bake for 25 to 30 minutes in the preheated oven, until brownies spring 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 brownies before cutting into squares.

Sweet Apple BBQ Chicken

Attention crockpot lovers…….this one is for you!


1 1/2 lb. raw boneless skinless chicken breast, cut into 1-inch cubes
3/4 tsp. salt
1/4 tsp. black pepper
3 cups chopped Fuji apples
1 1/2 cups chopped onion
1/2 cup BBQ sauce (I like Sweet Baby Ray's brand)
2 tsp. chopped garlic
1 tbsp. cornstarch

Season chicken with 1/4 tsp. each salt and black pepper and place in a crock pot. Top with apples and onion.

In a medium bowl, thoroughly mix garlic into BBQ sauce. Pour sauce mixture over contents of the crock pot, and lightly stir.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Turn crock pot to low (if needed). In a small bowl, stir to dissolve cornstarch in 1 tbsp. cold water. Stir mixture into the contents of the crock pot, along with remaining 1/2 tsp. salt.

Let sit, uncovered, until slightly thickened, about 10 minutes. Stir and enjoy! 

Bow Tie Pasta Salad

I am not a huge pasta salad fan but this one is AMAZING!! This recipe makes a big bowl so its great for a family get together.

1 box bow tie pasta, cooked and cooled
1- 16 oz. spiral pasta (multi-colored kind)
20 oz. can pineapple tidbits, drained
1 c. celery, chopped
1 bunch green onions, chopped
2 cups red grapes, halved
1 small can cashew pieces
3 cups chicken breasts, cooked and diced (optional)
1 cup mayonnaise
12 oz. Lighthouse brand coleslaw salad dressing

Mix dressing and mayonnaise together for sauce. Add all other ingredients EXCEPT cashews and toss. Refrigerate for about an hour before serving. Add cashews right before serving.

Best Chicken and Veggie Kabobs

My sister in law gave me this recipe several years ago. It came in a booklet she got when she purchased her treadmill. This is THE BEST marinade for kabobs. Delicious! 


1 lb. chicken breasts, cut into small cubes
1 pint cherry tomatoes
1 pint button mushrooms
1 green bell pepper
1 red bell pepper
1 red or white onion


Marinade:
1/2 c. lemon juice
1/2 c. olive oil
1 tsp. minced garlic
1 onion, quartered
1 tbsp fresh thyme (1 tsp. dried)


Let chicken and veggies marinade 2-3 hours or longer (I like to put mine in a gallon size freezer bag and marinade overnight). Thread onto metal skewers or if you use wood like me let them soak in water 15 minutes right before threading. Grill or broil 10 minutes or until chicken is cooked.