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. 

Garden Ranch Pizza

If you like ranch flavor like I do you will LOVE this one! My kids like this one too!

Your favorite pizza dough (i like to make mine from scratch)
1/2 c. mayonnaise
1/2 package dry ranch dressing (2 Tbsp.)
1 clove garlic, pressed
2 c. mozzarella cheese
1 c. coarsely chopped broccoli
1/2 red bell pepper, diced
1 medium carrot, sliced
1/2 c. black olives, sliced
(I also like to put other veggies like chopped tomatoes on mine)
1/4 c. grated parmesan cheese

Preheat oven to 425. Roll out dough and place on lightly floured pizza stone or cookie sheet. In a small bowl combine mayo, ranch seasoning and garlic. Spread over dough. Top with 1 c. mozzarella cheese. Sprinkle broccoli, bell pepper, carrots, olives etc. over pizza and top with remaining cheese and parmesan cheese. Bake 18-22 minutes (may take a few minutes longer too) or until the edges are golden brown.

Easy Baked Tomatoes

4

tomatoes, halved crosswise

1/4

cup  balsamic vinaigrette dressing

1/4

cup grated parmesan cheese

HEAT grill to medium heat.

PLACE tomatoes, cut-sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese.

PLACE pan on grill grate; cover with lid.

GRILL 15 min. or until tomatoes are softened and cheese is lightly browned
.

Pineapple-Black Bean Enchiladas

This one takes a little prep work but WELL worth it!! Great for a family get together because it makes a lot. Everyone who I have ever made this for has absolutely LOVED it!

2 tsp. oil
1 large onion, chopped
1 red bell pepper, chopped
1 (20 oz.) can pineapple tidbits, drained but 1/3 c. juice reserved
1 (15 oz.) can black beans, drained and rinsed
1 (4.5 oz.) can chopped green chilies
1 tsp salt
1/2 c. fresh cilantro, chopped
1 1/2 c. monterey jack cheese, shredded
1 (10 oz.) can mild enchilada sauce (red or green-- I like green the best)
12 flour tortillas
3 chicken breast, cooked and shredded (I have used Costco's rotisserie chicken before)
1/2 c. sour cream
8-12 tsp. fresh cilantro (adjust to your liking)
1 block (8 oz.) cream cheese

Heat oven to 350. Spray 13x9 inch glass baking dish with cooking spray. In skillet, heat oil over medium heat. Add onion and bell pepper and cook 5 minutes or until softened. Stir in pineapple, beans, green chilies, and salt. Cook and stir until heated. Remove from heat and stir in 1/2 c. cilantro, cream cheese and chicken. Spoon and spread 1 tbsp enchilada sauce onto each tortilla. Spoon about 3/4 of the vegetable/chicken mixture over sauce on each tortilla. Roll up and place tortillas seam down in baking dish. In small bowl, mix reserved pineapple juice and remaining enchilada sauce and pour over the surface of enchiladas in dish. Sprinkle with cheese. Spray sheet of foil with cooking spray to put over the dish to prevent the cheese from sticking. Bake for 35-40 minutes, removing foil during the last 5-10 minutes of baking (until cheese has melted and sauce is bubbly). Top each baked enchilada with 1 tbsp sour cream and 1 tsp cilantro.

Pineapple Zucchini Bread

A little twist on your traditional zucchini bread!

3 eggs
1 tsp vanilla
2 c grated zucchini
1 tsp baking powder
1 c crushed pineapple, drained
1/2 c raisins (opt.)
1 1/2 c sugar
1 c oil
3 c flour
1 tsp. salt
1 tsp baking soda
1 c nuts (opt.)

Beat eggs until fluffy. Add sugar, vanilla, oil, then zucchini, flour, baking powder, salt and soda. Stir in pineapple, raisins and nuts. Bake in greased loaf pan at 350 for 40-50 minutes or until toothpick comes clean.

Tomato Pie

This one is for all you southerners (and those who are not)! My husband's side of the family grew up in Georgia and this recipe comes from my mother-in-law. Something a little different to use up those tomatoes! If you like tomatoes you will love this one! This is SO simple!!

1 baked pie shell
5 tomatoes peeled, sliced, and drained
3/4 c mayonnaise
1 1/4 c grated cheddar cheese
1 tsp chives
salt, pepper and basil to taste

Place tomatoes in bottom of cooled pie shell with salt and pepper. Sprinkle lots of basil over the tomatoes. Add chives. Mix mayonnaise and cheese together and pour over tomatoes. Bake at 400 degrees for 35 minutes. Put foil around the edges of the crust if the crust is getting too dark in color.

Easy Bruschetta

Great appetizer to bring to a party or family gathering!
6 Roma tomatoes, diced

1/4 cup olive oil

2 cloves fresh garlic, minced

S & P to taste

3 Tbsp. Balsamic vinegar

1/4 cup fresh basil, chopped

Mix and refrigerate all day or overnight. Toast baguette slices to light brown under oven broiler.

Top with veggie mixture, then top with a thin slice of fresh Mozzarella cheese (or can top with grated Pepper Jack or Mozzarella cheese). Broil until cheese melts.

Simple Marinara Sauce

If you are like me I like easy recipes! I don't have the time (nor the patients) to bottle fruits and vegetables. This recipe changed me! A friend of mine gave me this recipe. Now I bottle my spaghetti sauce every summer. Several people in our neighborhood last year asked me for this recipe. SO easy and SO yummy! 

18 c. pureed tomatoes (I just throw tomatoes quartered in my blender)
6 tbsp. onions, minced
3 tsp Bon Appetite (spice I found at Smith's)
2 1/2 tsp oregano, crushed
5 bay leaves
7 1/2 tbsp Arrow Root (I buy at Bountiful Nutrition by the pound)
5 (6 oz. cans) tomato paste
1 1/4 tsp pepper
7 tbsp sugar
10 tbsp salad oil (I use olive oil)
1/2 c lemon juice

Mix all ingredients EXEPT arrow root in large pot. Covered on low boil for 1 1/2 hours. Remove bay leaves. Thicken with arrow root and bottle. Makes 10 pints.

Tomatoes, Eggs and Tofu Saute

My sister in law is chinese and her parents run a chinese restaurant in Atlanta, GA. This recipe comes from their restaurant. It is almost like a thick soup. Sounds gross but is really tasty!

4 lg. ripe tomatoes, cut in cubes
2 stalks green onions (chopped seperating white from green)
8 eggs, beaten
2 (14 oz.) tofu, cut into small cubes
2 T. olive oil
1 T. salt, or to taste (I add some Mrs. Dash seasoning in mine)
2 T. sugar, or to taste

Directions:
Heat pan to medium heat. Spray with cooking spray or use 2 T. olive oil and add eggs. Don not disturb the eggs. Cook until bubbly. Remove and set aside. Add tomatoes and cook until soft. Add the salt and sugar. Add tofu. Cover and cook for about 5 minutes, stirring occasionally. Sprinkle with green onions and serve hot with rice.

Zesty Tomato Salad

Great summer side dish! Add as much or as little as you like of the following:

Tomatoes, diced
Avacado, diced
Onion, diced
Add Kraft brand Fat-Free Zesty Italian dressing and toss.

I have also added chopped raw zuchinni, mushrooms, and bell peppers. (If we have veggies to use up). This recipe is VERY forgiving!

Garlic Green Beans

This is what I like to do with my fresh green beans for an easy side dish….

Boil trimmed green beans in pot of water until crisp tender. Drain. In a frying pan on high heat, place 1 tbsp olive oil and 2 cloves minced garlic (2 tsp). Move garlic around the pan until garlic is golden brown. Add in your green beans. Sprinkle with salt. Toss to cook (probably about 5-10 minutes. Very flavorful!

Chocolate Zucchini Bread

I love the website www.ourbestbites.com. My mother-in-law made this and it was SO good! Its a good way to use up that garden zucchini. A sneaky way to get your kids to eat their vegetables! It tastes like a moist chocolate cake.

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9". Do one of each like I did!

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini. 
Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips. Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each.

Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. You never know how different ovens cook.

When it's done a toothpick or skewer should come out without goopybatter on it and the top will be gorgeous and cracked with sugar.


Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.

Best Fajita Sauce

There is a fajita sauce I absolutely LOVE that I wanted to share. The sauce is by World Harbor's. The only place I can find it is at Harmon's (near the BBQ sauces). Everyone that has tried this sauce has LOVED it!  This is what I do but you can adjust to your liking:

In a frying pan, place cut up chicken breasts into slices (or whatever kind of meat you want) and cook through. I have also used Costco's rotisserie chicken. Cut up bell peppers, red peppers, onions and place in pan. Pour fajita sauce over (with maybe a little water) and put lid on pan. Cook until vegetables are tender. Serve in tortillas with lettuce, tomatoes, cheese, avocado, and sour cream (we like to use plain greek yogurt). 

New Favorite Salad

California Chipotle Chopped Salad

4 T. olive oil
2 T. agave
4 T. apple cider vinegar
1/4 c. freshly squeezed lime juice
1 15 oz. can black beans, rinsed and drained
1 garlic clove, minced
1/4 t. chipotle chile powder
1/2 t. salt
1 head romaine lettuce, chopped up
1 large tomato, finely chopped
1 avocado, pitted, peeled and diced
1/2 c. cooked quinoa
2 T. finely chopped cilantro
chopped chicken (optional)

To make vinaigrette: Puree 3 T. of oil, vinegar, agave, and lime juice in blender. In a small pan heat remaining oil over medium heat with black beans, garlic, chile powder and salt for 5 min. Let cool. In a large bowl, combine lettuce, tomato, onion, avocado quinoa, black bean mixture and cilantro. Toss gently with vinaigrette to coat.

Crock Pot Balsamic Chicken

*This has quickly become one of my favorite dishes. Very flavorful and super easy! And not to mention pretty healthy. 

Ingredients:
1/2 bottle Kraft Light Balsamic Vinaigrette Dressing
3 or 4 tomatoes on the vine (cut up)
1 tub feta cheese
4 to 6 chicken breasts (frozen)

Directions: Place all ingredients in crockpot on high for 4 hours. I've found if you do it for 8 hours the chicken tends to dry out. Serve over rice.

Roasted Red Potatoes

Taken from Paula Deen and done to my liking.

1 1/2 pounds red potatoes 

4-6 cloves garlic 

About 1/8 c olive oil 

About 1 Tbsp fresh rosemary 

I cut the potatoes into about inch sized pieces. Then coat them in olive oil. I say about an 1/8th but I mostly eyeball it. Paula does 1/4 c but I think it's too much. I mince my garlic. Then toss the garlic, potatoes, and rosemary together. Put it all on a cookie sheet. Last I sprinkle it all with salt and pepper. Bake at 350 for approximately 35 minutes then broil another 10 or so.

From: Courtney Talbot

Roasted veggies

This recipe is nice because there are several veggies you can choose from and they all taste yummy. I have done it with cauliflower, radishes, carrots, potatoes and so on. I bet you could use bell peppers and others too. There really isn't a recipe for it so this is what you do…..

Preheat oven to 450. On cookie sheet place your prepared veggies.

Spray veggies with cooking spray

Sprinkle with salt and pepper (or other fresh seasonings and herbs)

Bake at 450 for about 30 minutes. I broil mine for 5-10 minutes after that. I like to turn off the oven and let them sit in there for another 30+ minutes. I love using cauliflower and drizzling with katchup- seriously tastes like french fries! My kids love it!

Kale Chips

• Believe it or not this one is SO yummy (my kids even like it)! Easy and healthy!
• 
  
• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F. Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.