Bok Choy Salad with Sesame Dressing

Ingredients
For the sesame dressing:

  • 1/4 cup light brown sugar

  • 1/4 cup olive oil

  • 2 tablespoons red wine vinegar

  • 2 tablespoons toasted sesame seeds

  • 1 tablespoon soy sauce

For the salad:

  • 2 tablespoons olive oil

  • 1 package ramen noodles crumbled, seasoning packet discarded

  • 1/4 cup sliced almonds

  • 1 Large Bok Choy, chopped into bite sized pieces

  • 5 scallions chopped

Instructions 

To make the dressing:

  • In a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.

To make the salad:

  • Heat olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.

  • In a large bowl, combine bok choy, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.

Recipe adapted from culinaryhill

Sauteed Brussel Sprout Leaves with Bacon, Onions and Garlic

Ingredients

  • 4-5 cups of brussel sprout leaves, rinsed thoroughly

  • 1/2 medium yellow onion, finely diced

  • 1 cloves of garlic, finely minced

  • 3 slices of bacon.

  • 1 tablespoons Extra Virgin Olive Oil

  • 1/2 cup of Vegetable Stock

  • Pinch of Red Pepper Flakes

  • Lemon zest

  • Juice of 1/2 lemon

  • A splash of Red wine Vinegar (to taste)

  • Salt and pepper to taste.

Instructions

  1. Heat the oven to 350 degrees and cook the bacon for 15 minutes on a rack. Cool and dice.

  2. Add the olive oil to a pan and saute the diced onion until slightly translucent.

  3. Once the onions start to turn translucent, add the garlic and continue to cook until the onions are soft and the garlic is slightly browned.

  4. Add the vegetable stock to the pan and bring it to a simmer.

  5. Add the Brussels sprout leaves to the pan and cover the pan with a lid, allowing the leaves to be steamed .

  6. Once the leaves have slightly wilted down, add the pinch of red pepper flakes and the lemon zest.

  7. Continue to saute the ingredients together, stirring occasionally until they reach the texture/consistency you desire

  8. Remove from heat and stir in a small splash of red wine vinegar and lemon juice.

  9. Season with salt and pepper. Stir in the diced bacon.

  10. Serve hot.

Recipe adapted from thegardeningcook

Chicken and Cheese Stuffed Anaheim Chili Pepper

Ingredients

  • 4 Anaheim chili peppers

  • 1 teaspoon olive oil

  • 1 medium-sized chicken breast, chopped

  • 1 teaspoon Creole seasonings

  • Salt and pepper to taste

  • 1 small onion chopped

  • 4 cloves garlic chopped

  • 4 tablespoons crumbled feta cheese

  • 2 tablespoons dried oregano

  • 1 lemon

  • Chopped cilantro for serving

  • Hot sauce if desired

Instructions

  • Heat an oven to 400 degrees.

  • Place Anaheim peppers on a baking sheet and bake about 20-25 minutes, flipping once through, or until the skins become charred and puffy. Or, you can char them over open flame on the stovetop.

  • Remove from heat and cool slightly, then place into a plastic baggie to steam for several minutes. Once cooled enough, peel off the skins and discard. Set the peppers aside until ready to use.

  • While peppers are baking, heat an oven proof pan to medium heat and add olive oil.

  • Season chicken breast with Creole seasonings, salt and pepper. Sear the chicken on each side 3-4 minutes to blacken. Add about 1/4 cup of water or chicken stock to the pan and allow to steam.

  • Set the pan into the oven at 400 degrees F. and bake 8-10 minutes, or until chicken is cooked through. Remove.

  • Shred or chop the chicken and place into a mixing bowl.

  • While the chicken is baking, cook the onion in the same pan, about 5 minutes, or until softened. Add garlic and cook 1 more minute, stirring. Remove from heat and add to mixing bowl with chicken.

  • To the mixing bowl, add feta cheese and oregano. Mix well.

  • Slit each pepper down the center and scoop out the insides.

  • Spoon the chicken-cheese mixture into the peppers and set them into a baking dish.

  • Bake for 15 minutes.

  • Remove from heat and set onto serving plates.

  • Slice the lemons and squeeze lemon juice over the stuffed peppers.

  • Top with cilantro and hot sauce, if desired.

Recipe from chilipeppermadness

Cilantro Jalapeño Hummus

INGREDIENTS

  • 1 15 oz Can chickpeas drained

  • 2 Tbsp Cilantro roughly chopped

  • 2 Cloves of garlic peeled

  • 1 Tbsp jalapeño roughly chopped (about 1/2 a jalapeno)

  • 1/2 Tbsp Fresh lemon juice

  • 1 Tbsp Fresh lime juice

  • Pinch of Salt and Pepper

  • 1 1/2 Tbsp Olive oil

  • 1 Tbsp Water

INSTRUCTIONS

  • Place all ingredients, up to the olive oil and water in a small food processor and blend until smooth.

  • With the machine running, stream in the Olive oil and water and continue processing until super creamy and smooth.

Recipe from foodfaithfitness

Baked Jalapeño Poppers

INGREDIENTS

  • 12 jalapeño peppers, sliced in half lengthwise

  • 4.5 oz light cream cheese

  • 5 medium scallions, green part only, sliced

  • 2 oz shredded low fat sharp cheddar

  • 1/2 cup egg whites, beaten

  • 1/2 cup panko crumbs

  • 1/8 tsp paprika

  • 1/8 tsp garlic powder

  • 1/8 tsp chili powder

  • salt and fresh pepper

INSTRUCTIONS

  • Preheat oven to 350°.

  • Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.

  • Combine cream cheese, cheddar and scallions in a medium bowl.

  • Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.

  • Fill peppers with cheese filling with a small spoon or spatula.

  • Dip peppers in egg whites.

  • Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.

  • Bake in the oven for about 20-25 minutes, until golden and cheese oozes out. Remove from oven and serve immediately. Serve hot.

    Recipe from skinnytaste

Cherry Tomato Pasta with Ricotta

INGREDIENTS

  • Kosher salt

  • 1 pound cherry tomatoes

  • 1/4 cup extra-virgin olive oil

  • 12 ounces spaghetti, bucatini, or linguine

  • 1 fat garlic clove, thinly sliced

  • 1/2 teaspoon crumbled red chili

  • Black pepper from a pepper grinder

  • 1 cup whole milk ricotta cheese

  • 1/2 cup grated fresh parmesan cheese

  • Fresh thyme and/or basil leaves, roughly chopped

INSTRUCTIONS 

  • Preheat the broiler to high, with a rack positioned 6-inches from the heat source.

  • Bring a large pot (6 quarts) of water to a boil and season with 2 tablespoons salt. Cook the pasta until al dente.

  • Put the tomatoes, olive oil and 1/2 teaspoon salt in a large (10 or 12-inch) ovenproof skillet. Place the pan under the broiler and cook until the tomatoes brown and begin to burst, shaking the pan once or twice so they cook evenly, 5 – 10 minutes depending on the power of your broiler

  • Remove the pan from the broiler and stir in the garlic, chili and about 10 twists of black pepper. Gently smoosh the tomatoes with the back of a spoon so that they release their juices.

  • Drain the pasta and toss with sauce. Spoon 2 generous tablespoons of ricotta into each serving bowl and sprinkle with the parmesan. Divide the hot pasta into the bowls and sprinkle with the herbs.

Recipe from familystylefood

Fire Roasted Tomatoes

Ingredients

  • Tomatoes

  • Olive Oil

Instructions

  • Wash tomatoes. Cut off the stem ends, then cut tomatoes in half lengthwise.

  • Place tomatoes cut side down on a baking sheet and drizzle them lightly with olive oil. Broil on high for 20 minutes or until tomatoes are nicely charred, rotating the pan halfway through for more even baking.

  • Let tomatoes cool for a bit until they are easier to handle, then chop the tomatoes along with their skin to maximize that fire roasted flavor and get the blackened bits in there.

  • Freeze your chopped fire roasted tomatoes in a quart freezer bag for up to six months.

Recipe from mashupmom

Herbed Potato Salad

INGREDIENTS

  • 2 pounds small red or gold potatoes, scrubbed and sliced into ¼-inch thick rounds

  • 1 tablespoon fine sea salt

  • ¼ cup olive oil

  • ⅓ cup lightly packed fresh parsley, roughly chopped, plus about 2 tablespoons more for garnish OR Fresh basil, roughly chopped

  • ⅓ cup chopped green onions, plus about 2 tablespoons thinly sliced for garnish

  • 2 tablespoons fresh lemon juice

  • 2 teaspoons Dijon mustard

  • 2 cloves garlic, roughly chopped

  • Freshly ground black pepper, to taste

  • 3 stalks celery, chopped

INSTRUCTIONS

  1. In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.

  2. Reserve ¼ cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.

  3. In a small food processor or blender, combine the olive oil, ⅓ cup parsley (or basil), ⅓ cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)

  4. Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.

  5. Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.

  6. Serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

Recipe adapted from cookieandkate

German Potato Salad

INGREDIENTS

  • 2 pounds medium-sized red potatoes

  • 1 tablespoon + 1/2 teaspoon kosher salt, divided

  • 1 pound thick-cut bacon, cut into 1/2" pieces

  • 1 large yellow onion, diced

  • 3 large cloves garlic

  • 3/4 cup apple cider vinegar

  • 1 tablespoon whole-grain mustard (use a bit more if you really like mustard)

  • 1 tablespoon Dijon mustard

  • 3 tablespoons sugar

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 cup chopped fresh parsley

INSTRUCTIONS

    1. Cut any larger potatoes in half so that all potatoes are approximately the same size. Place potatoes in a large pot and cover with cold water by 1". Bring to a boil and stir in 1 tablespoon of the salt. Reduce heat to medium, so the water is just gently bubbling. Cook potatoes until they are easily pierced with a fork, about 10 to 15 minutes. Immediately drain the water so they don't overcook. Leaving the potatoes in the pot, return the pot to the still-hot burner. With the lid off, let the potatoes steam-dry for a few minutes.

    2. In a large skillet with tall sides, fry the bacon pieces over medium heat until chewy-crisp. With a slotted spoon, transfer cooked bacon to a plate.

    3. Return skillet with bacon grease to the stove top, over medium heat. Add onion and stir to coat. Cook for about 4 minutes, or until onion is nicely softened, stirring regularly. If onion starts to brown, turn heat down a little bit and continue cooking until softened. Stir in garlic and cook 1 minute more.

    4. Remove skillet from heat and stir in whole grain mustard, Dijon mustard, sugar, salt, and pepper. Then slowly pour in the vinegar and stir to combine. Return skillet to medium heat and bring mixture to a simmer. Cook for 2 to 3 minutes, stirring occasionally.

    5. Remove skillet from heat and add cooked potatoes. Fold the potatoes until nearly all the dressing is absorbed. Then fold in the bacon. Add remaining 1/2 teaspoon of kosher salt (use more or less, to taste) and parsley, and fold again.

    6. Sprinkle with additional freshly ground black pepper, if desired. Serve straight from the pan or transfer the salad to a serving bowl. This dish is known for being served warm or at room temperature, but can also be served chilled.

Recipe from afarmgirlsdabbles

Avocado, Corn & Chery Tomato Salad

Ingredients

  • 2 Corn on the cob

  • 1 ripe avocado

  • 8 oz cherry tomatoes, cut into halves

  • ½ red onion sliced

  • ½ cup fresh cilantro chopped

For Dressing-

  • 3 tablespoon extra virgin olive oil

  • 2 tablespoon lime juice freshly squeezed

  • 2 clove garlic minced

  • 1 ½ teaspoon lime zest

  • Salt and pepper to taste

  • ¼ teaspoon cumin powder

Instructions

  • Cook summer sweet corn on the cob the way you like it – boil, bake in oven or grilled on BBQ.

  • Once cooked, let it cool.

  • Meanwhile get the salad dressing ready. Into a jar pour in good quality olive oil, lime zest, freshly squeezed lime juice, salt and pepper to taste, minced garlic and cumin powder. Mix it well until combined. Keep aside until use.

  • Cut the corn kernels off the cob.

  • Add corn kernels into a large wide salad bowl. Add in rest of the ingredients as well – halved cherry tomatoes, sliced red onions, ripe avocado cubes, and fresh chopped cilantro.

  • Pour salad dressing over.

  • Gently toss.

  • Serve!

Recipe from currytrail

Zucchini Mushroom Chicken Stir Fry

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into bite sized cubes (you can also use boneless, skinless chicken thighs)

  • 2 tablespoons cornstarch

  • 2 tablespoons vegetable oil

  • 1 tablespoon minced garlic

  • 1/2 tablespoon fresh minced ginger OR 1/2 teaspoon ground ginger

  • 8 ounces white button mushrooms, sliced

  • 1 zucchini, sliced into 1/4-INCH thick half moons

  • 3 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 2 teaspoons sugar

  • sprinkle of toasted sesame seed oil, for garnish, optional

  • sesame seeds, for garnish

  • scallions, for garnish

Instructions 

  • Place chicken pieces in a bowl and sprinkle with cornstarch; toss to coat.

  • Heat vegetable oil in a large skillet or a wok over medium-high heat; add chicken pieces to the hot oil and cook for 6 to 8 minutes, or until browned on both sides and cooked through.

  • Remove chicken from wok or skillet and set aside.

  • Turn down heat to medium-low and add garlic and ginger to the skillet; cook and stir for 20 seconds, or just until fragrant.

  • Turn up the heat to medium-high and stir in the mushrooms and zucchini; cook for 4 minutes, or until fork tender and browned. Stir frequently.

  • In the meantime, in a small mixing bowl whisk together soy sauce, rice vinegar, and sugar.

  • Stir chicken back into the skillet.

  • Add in the prepared soy sauce and stir to coat chicken and veggies.

  • Stir and cook for 30 seconds to 1 minute, or until everything is heated through and sauce has slightly thickened.

  • Remove from heat; sprinkle with sesame oil and sesame seeds.

  • Garnish with scallions and serve.

Recipe from diethood

Fennel Apple Celery Salad with Walnuts

INGREDIENTS

  • 3 tablespoons lemon juice, plus more to taste

  • ½ teaspoon fine sea salt, plus more to taste

  • Freshly ground black pepper

  • ¼ cup extra-virgin olive oil

  • 1 large fennel bulbs, thinly sliced on a mandoline

  • 2 Granny Smith apples, halved and cored, thinly sliced on a mandoline

  • 3 celery stalks, thinly sliced on a mandoline

  • ⅓ cup fennel fronds or roughly chopped parsley leaves

  • ½ cup toasted walnuts

  • 2 ½ ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

PREPARATION

  1. In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.

  2. In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Recipe from nytimes

Apple Cinnamon Zucchini Muffins

Ingredients

  • 1 3/4 cup all purpose flour (regular or gluten free)

  • 2 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/4 cup butter, softened (or coconut oil, for dairy-free)

  • 1/2 cup brown sugar

  • 1/2 cup applesauce

  • 1/2 cup milk of choice (skim, 2%, whole or almond)

  • 1 tsp vanilla

  • 2 eggs

  • 1 cup zucchini, shredded

  • 1 cup apple, shredded or finely diced (granny smith, fuji or gala)

Cinnamon Sugar Topping

  • 2 tbsp sugar

  • 1/4 tsp cinnamon

Instructions

  1. To begin, preheat your oven to 425 and spray a muffin tin with no-stick spray.

  2. To a small mixing bowl, add your flour, cinnamon, nutmeg, baking soda and salt and stir them together.

  3. To a large mixing bowl, add your butter, brown sugar and applesauce and whisk them together till well combined (or beat them lightly with a hand mixer). Add your milk, vanilla and eggs and whisk again till well combined.

  4. Pour your dry ingredients into your wet ingredients and stir together till you have a smooth, even batter. Add your zucchini and apple and gently fold them into your batter. Fill each muffin tin about 3/4 full with the muffin batter.

  5. In a small mixing bowl, add your cinnamon sugar topping ingredients and stir them together. Sprinkle the topping evenly across the tops of your muffins (about 1 overflowing teaspoon of topping for each muffin).

  6. Bake in the oven for 5 minutes, then reduce your oven to 350 and bake for another 17-19 minutes, or till the tops are springy to touch and a toothpick inserted comes out clean.

  7. Devour!

Recipe from milehighmitts

Italian Sausage Stuffed Zucchini Boats

INGREDIENTS

  • 4 medium zucchini

  • 1/2 teaspoon dried Italian seasoning

  • salt and pepper to taste

  • 2 teaspoons olive oil

  • 1 pound mild Italian sausage casings removed

  • 1/2 cup onion finely diced

  • 1/2 cup green pepper diced

  • 1 teaspoon minced garlic

  • 2 cups marinara sauce

  • 3/4 cup shredded mozzarella cheese

  • 1 tablespoon chopped parsley

  • cooking spray

INSTRUCTIONS

  • Preheat the oven to 400 degrees F. Coat a large rectangular baking with with cooking spray.

  • Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.

  • Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking dish.

  • Heat the olive oil in a large pan over medium high heat. Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula.

  • Add the onion and pepper and cook for an additional 4 minutes or until softened. Add the garlic and cook for 30 seconds.

  • Season the sausage and vegetable mixture with salt and pepper.

  • Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.

  • Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.

  • Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.

  • Sprinkle with parsley, then serve.

Recipe adapted from dinneratthezoo

Taco Stuffed Zucchini Boats

Ingredients

  • 4 - 5 medium zucchini, stem trimmed, sliced into halves through the length

  • 2 Tbsp olive oil, divided

  • 3/4 cup chopped yellow onion

  • 1 lb. lean ground turkey or ground beef

  • 2 tsp minced garlic

  • Salt and freshly ground black pepper

  • 1 Tbsp chili powder

  • 1 tsp ground cumin

  • 1/2 cup tomato sauce

  • 1/2 cup low-sodium chicken broth

  • 3/4 cups drained and rinsed canned black beans

  • 3 Tbsp minced cilantro, divided

  • 1 Tbsp fresh lime juice

  • 1 1/4 cups shredded Mexican cheese

  • 1 medium tomato, diced

  • Sour cream, Mexican hot sauce or red onion for serving (optional)

Instructions

  • Preheat oven to 400 degrees.

  • Using a spoon, scoop centers from zucchini while leaving a little over 1/4-inch rim to create boats.

  • Place zucchini in two baking dishes (I used one large and one medium), brush lightly with 1 Tbsp of the olive oil and season lightly with salt.

  • Roast in preheated oven until nearly tender, about 18 - 22 minutes.

  • Meanwhile, heat olive oil in a 12-inch non-stick skillet over medium-high heat, add onion and saute 2 minutes.

  • Add ground turkey and garlic season with salt and pepper and cook, tossing and breaking up occasionally until just cooked through.

  • Add in chili powder and cumin and cook and toss 20 seconds.

  • Stir in chicken broth, tomato sauce and black beans and bring to a simmer then reduce heat to medium-low and let simmer until sauce has reduced, about 5 minutes.

  • Spoon in 2 Tbsp cilantro and the lime juice.

  • Spoon turkey taco filling into roasted zucchini, sprinkle top with cheese then return to oven and and bake until cheese is melted and zucchini are tender, about 5 minutes longer.

  • Sprinkle with tomatoes and remaining 1 Tbsp cilantro then serve immediately.

Recipe adapted from cookingclassy

Cucumber and Celery Salad with Tuna

Ingredients

  • 2 teaspoons poppy seeds

  • 3 tablespoons rice vinegar

  • 1 tablespoon sugar

  • 2 tablespoons extra-virgin olive oil

  • 2 cucumbers, halved lengthwise and cut into 1/4-inch half-moons (6 cups)

  • 3 celery stalks, cut into 1/4-inch pieces, inner leaves reserved

  • 2 cans (5 ounces each) solid white tuna in water, drained and flaked

  • Coarse salt and ground pepper

Directions

  1. In a medium bowl, stir together poppy seeds, vinegar, sugar, and oil. Add cucumbers, celery, and tuna; season with salt and pepper. Toss well to coat. Sprinkle with celery leaves and serve immediately.

Recipe from marthastewart

Apple, Grape, Celery Salad

Serves 4

Ingredients

  • 1/4 cup coarsely chopped pecans

  • 2 celery stalks, thinly sliced on the diagonal, plus leaves for garnish

  • 1 Granny Smith apple, cored, halved, and thinly sliced

  • 1 cup seedless red grapes, halved

  • 1 tablespoon white-wine vinegar

  • 1 tablespoon extra-virgin olive oil

  • Coarse salt and ground pepper

Directions

  1. Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes.

  2. In a large bowl, combine celery, apple, grapes, vinegar, and oil. Season with salt and pepper, and toss to combine. Garnish with celery leaves.

Recipe from marthastewart

Summer Squash Casserole

Ingredients

  • 2 lbs. summer squash zucchini and/or yellow squash, cut into ¼-inch slices

  • 2 ½ Tbsp. olive oil

  • 1 ¼ tsp. salt divided

  • ½ tsp. pepper

  • ⅓ cup Parmesan cheese, grated

  • ⅓ cup Panko breadcrumbs gluten-free

  • ¼ tsp. garlic powder

  • 2 Tbsp. fresh parsley finely chopped

Instructions

  1. Preheat oven to 350 degrees.

  2. Cut yellow squash and zucchini into thin, ¼-inch slices.

  3. Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.

  4. Spray a 9-inch square baking dish with non-stick cooking spray.

  5. Alternatively, overlap the zucchini and squash in a row. You should be able to form 4 rows.

  6. Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.

  7. In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.

  8. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.

  9. Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.

  10. Serve immediately with fresh parsley and enjoy!

Recipe from evolvingtable

Broccoli, Chicken, Wild Rice Casserole

Ingredients 

  • 1 cup uncooked wild rice

  • 2 cups broccoli, cut into bite sized pieces, the stalk is good too!

  • 1/2 cup diced onion

  • 1 clove of garlic, minced

  • 3/4 pound chicken breasts, cut into bite sized pieces

  • Kosher salt and fresh ground black pepper to taste

  • 1 tablespoon butter

  • 1 1/2 tablespoons flour

  • 1 1/4 cups milk

  • 1/2 cup shredded sharp cheddar cheese

  • 3/4 cup shredded Swiss cheese

  • 1/4 cup plain non-fat Greek yogurt

Instructions

  • Cook the wild rice according to package instructions.

  • Preheat oven to 375 degrees and spray a 2 quart casserole dish (or similar size) with cooking oil. Set aside.

  • Heat a large non-stick skillet over medium-high heat. When the skillet is hot add in the broccoli and sauté for 1 minute. Add in 1/4 cup of water and cover with a lid. Let the broccoli steam for approximately 3 minutes then remove it from the skillet onto a plate.

  • Return the skillet to the stove and spray with cooking oil. Add in the onion and garlic and sauté for 2 minutes. Add in the chicken and season with salt and pepper. Sauté the chicken until it is cooked through then remove the mixture from the skillet and onto the plate with the broccoli.

  • Lower the heat to medium and melt the butter in the skillet. Whisk in the flour, let it cook for 1 minute. Slowly whisk in the milk until the flour mixture is dissolved and the sauce starts to thicken. Season with salt and pepper and continue to whisk until the sauce is thick enough to coat the back of a spoon.

  • Add in the cheese, reserving 1/4 cup and whisk until melted and smooth. Remove the skillet from the heat and whisk in the Greek yogurt. Add the chicken, broccoli and wild rice to the sauce and stir together until everything is combined.

  • Pour into the prepared casserole dish and top with the remaining shredded cheese. Cover loosely with foil and bake for approximately 20-30 minutes or until bubbly and the cheese is melted.

Recipe from spoonfulofflavor

Healthy Zucchini Bread

INGREDIENTS

  • 2 cups grated zucchini (from 1 large zucchini)

  • 4 tablespoons unsalted butter (or coconut oil)

  • ½ cup unsweetened applesauce (or mashed ripe banana)

  • ½ cup honey or pure maple syrup

  • ¼ cup milk (whichever kind you prefer)

  • 1 teaspoon vanilla extract

  • 2 eggs

  • 1 ½ teaspoons ground cinnamon

  • ½ teaspoon ground nutmeg

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 ¾ cups white whole wheat flour

  • ¾ cup chopped walnuts or pecans (optional)

INSTRUCTIONS 

  • Preheat oven to 350 degrees F.

  • Spray a 9x5-inch loaf pan well with cooking spray and lightly flour the pan.

  • Wrap the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture. Set aside.

  • Place the butter (or coconut oil) in a large bowl and melt in the microwave. Let cool slightly if very hot. Add the applesauce, honey or maple syrup, milk and vanilla. Whisk until well combined. Whisk in the eggs.

  • Sprinkle on the cinnamon, nutmeg, baking powder, baking soda and salt. Whisk until well combined.

  • Add the white whole wheat flour and mix with a rubber spatula until almost combined. Gently fold in the zucchini and nuts (if using), being careful to not over-mix.

  • Transfer the batter to the prepared pan. Bake for 55 minutes to 1 hour, until a tester inserted into the center of the bread comes out clean. Let cool in the pan for 20 minutes and then remove to a wire rack to cool completely.

  • To store zucchini bread, wrap airtight and store at room temperature for up to 3 days, in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Recipe from kristineskitchenblog