Zucchini Recipes!

Tis the season for zucchini!  Before you doorbell ditch your extras to your neighbors try these recipes:

Baby Zucchini Pies
4 cups shredded zucchini
(2-3 small to med zucchinis)
2tbs butter/margarine
1/2 tsp salt
1/4 tsp basil
1/4 tsp garlic powder
(Or fresh minced garlic)
1 cup shredded onion
2 tsp parsley
1/4 tsp oregano
Salt and pepper to taste

Sauté' all the above for about 10 minutes (until most the juice cooks out).  Add 1lb cooked hamburger or sausage (I like hamburger- my husband prefers sausage- sometimes I do half and half).  Mix in 8oz shredded mozzarella.  Open 2 packages of Pillsbury crescent rolls. Flatten them out into their triangles.  Brush them very lightly with yellow mustard (if you hate mustard you can skip this step).  Spoon a tablespoon or two of the filling onto each triangle and then pick up each corner and pinch closed into little pockets.  Bake on a cookie sheet at 375 for 13-15 minutes or until light golden brown.  Let sit for 5 or 10 minutes before serving.
You can also use this same amount to make one large pie in a pie tin using only one package of crescent rolls as a bottom crust.


This is a summer tradition I grew up loving.  My mom always made the big pies but my kids love the little pockets better.  These are actually really tasty as leftovers for some reason- the way they set up in the fridge or something.  Also I avoid using large zucchinis- too juicy!

Summer Delight
(I am sorry this isn't an exact recipe- you just sort of throw in what you have- but it is fast and really tasty!)
Fill you pan with cubed yellow squash, zucchini, onions, etc.  Sprinkle with parsley, basil, and oregano (garlic, salt and pepper optional).  Sauté' for about 10 minutes.  Add cooked sausage and cubed tomatoes and cook just until hot.  Serve.  I use the precooked sausage links for this recipe and then just slice them up into circle chunks to add (I warm them up separate first).


An Easy Summer Dessert
1 large vanilla yogurt
1 large cool whip
1 small box instant vanilla pudding
1 bag frozen raspberries

Mix the yogurt, cool whip, and pudding powder.  Stir in the frozen raspberries and serve in cups.  Would also be tasty in a graham cracker pie crust. 

Shared by Brenda

Dutch Oven Potatoes

1/2 package of spicy Jimmy Dean's sausage or other kind of spicy sausage

1 onion sliced thin

12 red potatoes sliced thin (I use a Cuisinart to slice the onion and red potatoes)

salt and pepper to taste

1 can of Mt. Dew

shredded cheddar cheese

Directions: 

Preheat oven at 375 degrees

Brown sausage in Dutch oven on the stove top.  Add the onions and red potatoes, Salt and Pepper potatoes.  Pour the can of Mt Dew on top.  Cook Potatoes for about 45 min or until done.  Add shredded cheese liberally to top and cook for about 10 more minutes or until cheese is melted. 

Shared by Marti- This recipe works well for camping with the cast iron Dutch ovens but I also make it in the oven all the time.

Spring Salad, Summer Chickpea Salad, and Tandoori Chicken

Spring Salad

This is what Spring tastes like.

Ingredients:

3/4 cup pecans

2 T sugar

8 cups baby greens or spring mix lettuces

4 large or 8 medium strawberries, cut into bite-sized pieces

2 mandarin or clementine oranges, peeled, cut in half horizontally, and sectioned (you should have half-sections when you're done)

A small handful of Craisins

2 T herbed chevre (goat cheese), crumbled

Poppy seed dressing

Leftover grilled or Rotisserie Chicken (optional)

Lay out a sheet of parchment or wax paper.  In a small nonstick skillet melt the sugar over medium-low heat.  For a few minutes it will look like it's not doing anything, then all the sudden it will turn liquid, and then will start to brown.  Just as it's become liquid but before it's brown, toss the pecans into the melted sugar.  Using a spatula, stir until the pecans are coated in the brown carmelly sugar.  Pour out onto the wax or parchment paper and let cool for about 15 minutes (you can put it in the fridge to speed it up).

Meanwhile, toss the greens in a serving bowl.  Add the strawberries, oranges, chicken (if using), craisins, and chevre.  Break up the cooled caramelized pecans and sprinkle on top.  Serve with poppy seed dressing.

Serves 4 as a dinner salad, 6-8 as a side salad.

Summer Chickpea Salad

Recipe by Jamie Oliver

I love this salad.  It's so different from an average salad (read: no lettuce!), and is light and flavorful and perfect for a summer day.  Or a day where you're wishing it felt like summer!  The addition of fresh herbs is not completely mandatory, but it really does make a difference in the flavor, and appearance, of the salad, so I highly recommend using the real (fresh) thing.

Ingredients:

1 small red onion, peeled, halved, and thinly sliced

1 jalapeno or other chili pepper, deseeded and thinly sliced

1 large tomato, roughly chopped

1 lemon, juiced

Extra virgin olive oil

Sea salt and freshly ground black pepper

1 14-oz jar of chickpeas, drained

1 T fresh mint, chopped

2 T fresh basil, finely ripped or cut

7 oz feta or goat cheese (chevre)

In a large bowl combine red onion, jalapeno, and tomatoes.  Measure the lemon juice, then add it to the bowl. Add three times as much olive oil as you had lemon juice.  Season with salt and pepper to taste.  Add in most of the chickpeas, reserving about 10 percent.  Mash up the 10 percent, then add them to the bowl as well.  Stir everything together, and you can let it sit in the bowl at room temperature for awhile if you'd like.

Just before serving, add in the mint and basil, then top with the cheese.  Serve at room temperature.

Makes 6 side dish servings.

Tandoori Chicken

This is my mother-in-law's recipes.  She serves this often when we have big summertime gatherings with the whole family.  It's easy to multiply if you're serving a big crowd, and can be prepared the night before to save time.  You can also adjust the amount of hot pepper if you prefer it less spicy (I generally use 1/4 tsp instead of the given 1/2 tsp).  We like to serve this with rice, Cucumber and Vinegar Salad and MangoChutney.  Delicious!

Ingredients:

2-3 chicken breasts, cut into 1/2" strips

1/2 tsp hot chili powder, such as Cayenne or Chipotle (you can use less to make it not so spicy)

1 tsp salt

2 T fresh lemon juice

4 T melted butter

3 T plain yogurt

1 T chopped raisins

2 inches ginger root, peeled and grated (or finely chopped)

1/2 tsp ground cumin

2 tsp ground coriander

1/2 tsp red food coloring (optional)

Combine all ingredients in a Ziploc bag and shake well.  Let marinate in refrigerator for at least 2 hours, or up to overnight.  Thread meat onto skewers if desired, and grill over medium-high heat for 9-12 minutes, turning every three minutes, or until cooked through.

Makes 6 servings.

Shared by Holly.

Healthy Baked Chicken Nuggets and Chocolate Oreo Cream Cake

Chicken Nuggets

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces

Salt and pepper to taste

2 tsp olive oil

6 tbsp whole wheat Italian seasoned breadcrumbs

2 tbsp panko

2 tbsp grated parmesan cheese

Olive oil spray

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turnover then cook another 4 - 5 minutes or until cooked through.

I found this recipe on pinterest, and it can be located here: http://www.skinnytaste.com/2011/04/healthy-baked-chicken-nuggets.html.  It is very good and I didn't have Italian breadcrumbs on hand so I added Italian seasoning to the crumbs and it worked perfectly.

Chocolate Oreo Cream Cake

1 pkg chocolate cake mix

Ingredients needed to make the cake on the back of the box

Filling:

8 oz.  Cream cheese, softened

1/2 cup sugar

2 cups Cool whip

12 Oreo cookies, coarsely crushed

Frosting:

1/3 cup plus 1 Tbsp. cocoa powder

6 Tbsp. butter, softened

4 1/2 cup powdered sugar

1 1/2 tsp. vanilla

5 to 6 Tbsp milk or more if needed

Prepare cake mix according to package directions for 2 9-inch round cakes.  For easy removal from the pan, grease the bottom of the pan, and then line it with a piece of parchment that has been cut to fit the bottom of the pan.  Place the parchment in the pan and then grease the parchment and sides of the pan.  Cook Cake according to the package.  Allow to cool for 10 minutes and remove from the pan.  Then allow cake to cool completely.

    Once cakes are completely cooled, prepare the filling by beating the cream cheese and sugar together with a hand mixer until well blended.  Fold in the cool whip until almost blended then fold in the crushed Oreos.

    In another bowl, make the frosting by whisking together the cocoa powder and powdered sugar.  Then add the butter, vanilla, and milk.  Blend with a mixture until smooth.  Add additional milk if needed to make the frosting spreadable.

    Now it’s time to assemble the cake.  Place one round on your serving platter or cake plate.  Top with half of the filling mixture and spread evenly.  Top with the other cake round.

    Now use the reaming filling to fill in the center filling section of the cake so that the filling layer is completely even with the cake layers.  You may not need all of the filling.  Then cover the top and sides of the cake with the chocolate frosting.  You may have some leftover frosting.

I did use a cake mix for this one, but it could easily be done with a cake from scratch.  I intend to do that the next time I make it.  It was divine.  I found this cake originally on Kraft foods website, but have seen it various other places as well.  Enjoy!!

Submitted by Anne-Marie

Two Salads and a Dessert

Greek Salad
Bag of Spinach
1/2 head of lettuce of your choosing (so far I have tried iceberg, romaine, and a spring mix)-all great
Chicken (I have been buying roasters from Costco)
1/4 cup feta (or more depending on if you want more or not)
1 English cucumber
1-2 roma or heirloom tomato-cut in wedges
Kalamata olives (optional-if you use these rough chop them and make sure there are no seeds in them then place on top of salad)

Grape seed Vinaigrette:
3 tbsp Grape seed oil
1 tbsp white wine vinegar (although red wine vinegar would be good as well, in my opinion)
1 tsp Dijon mustard
Salt and pepper to taste

Cut the lettuce of your choosing into appropriately sized pieces and mix with the spinach. (I chop the spinach so my kids eat it) Peel the chicken from the roaster and quickly chop it up. Peel and slice your cucumber and place that around your bowl. Place the wedges of tomato around your bowl as well. Sprinkle the feta on top.

Lately I have been making my own vinaigrette for my salads. This one is on the back of the grape seed oil can (I didn't put as much oil in it though). I take a pint sized mason jar and place the ingredients inside. Screw the lid tight and shake. (Addie shakes it for me and she has a great time doing that) Then drizzle it over the whole salad or spoon it out for your own servings. I didn't put any sugar in it and this salad is a nice savory salad. If you want something sweeter, then place some Splenda in it; or whatever sweetener you would like (yes that totally works).

Steak Salad
Flank steak
Bag of spinach
Bag Spring Mix of lettuce
1/4 cup of feta
Tomato- cut into wedges

Balsamic Vinaigrette:
3 tbsp olive oil
1 tbsp balsamic vinegar (I always use 2 though because I REALLY love balsamic vinegar)
1 tsp Dijon mustard
Salt and pepper to taste
1 tsp brown sugar or your choosing of sweetener

I grill the flank steak with for about 5-7 minutes on each side then let it sit under foil for about 10 minutes. This grill time is also dependent on how you liked your meat cooked (there is no need for over-cooking your meat). While that is on the grill (or in a pan on your stove), start by prepping your salad. This salad I chop the spinach and the spring mix together. I only do a few chops (these items are pretty delicate). Then top with feta and place the tomatoes around your bowl. Your steak should be nearly ready to rest at this point. Get out your mason jar and mix the ingredients for the dressing together. Let your steak rest. It needs to cool for many reasons, so let it rest. Also, you don't want hot meat on your feta-that isn't good. After is rests take your knife and make nice, THIN, slices. Place on top of your salad. Now pour that dressing over the whole bowl and divide it up.

These salads made enough for my two oldest who are 9 & 6 and Doug and I. I know that salads aren't typically a main dinner item, but with these meats they are filling. For the Greek salad you could also get some garbanzo beans or chickpeas and toss in there as well. I don't like to use the stove during the summer because it makes the house too hot. I tend to grill about 90% of my meals during the summer because I don't care if the outside heats up- it's usually hot outside anyway.

Grilled Peaches
8 peaches-sliced and pit removed
Honey
1/4 cup Fat free cream cheese
1/4 cup Low fat Greek yogurt or regular yogurt
1/4 tsp Cinnamon (optional)

When buying peaches for this recipe you want them ripe and still just a little firm. If they are too squishy it will mush on the grill. Place the peaches on low or on indirect heat and cook for about 2-4 minutes. Place the cut side down on the grill. Mix cream cheese and yogurt together. You can put a little bit of honey or cinnamon in that mixture as well. Take the peaches off the grill and quickly place 1 tbsp of mixture in the center of the peach. Drizzle the honey over the top. The warm peach will melt the honey. Enjoy a really healthy dessert even your kids will love.

Submitted by Shasta

Roasted Chicken Lasagna with Ricotta and Spinach

1 cup light ricotta cheese
1 cup low fat cottage cheese
1/2 package frozen spinach, thawed, squeezed dry and chopped (I use a whole box)
1 egg
1/2 tsp. dried oregano
1/8 tsp. ground black pepper
12 uncooked whole wheat lasagna noodles
1 small fully cooked rotisserie chicken
4 cups chunky vegetable pasta sauce (2 jars of Ragu comes out to about that)
1 cup crumbled light feta cheese
1-1/2 cups packed shredded light mozzarella cheese
1/4 cup chopped black olives (I use the whole can because I like 'em)
2 Tbsp. chopped fresh parsley (optional) (I use dried)

Directions:
In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano, and black pepper. Cover and refrigerate until ready to use.

Prepare lasagna noodles according to package directions. Drain. Rinse with cold water and drain again. Set aside.

While noodles are boiling, Remove skin from chicken and chop meat into bite-sized pieces. You should end up with about 3-1/2 cups chicken. Set aside.

Spray a 9in. x13in baking pan with cooking spray. To assemble lasagna, spoon 1 cup sauce over bottom of pan; arrange 4 lasagna noodles, 3 length wise and 1 across, over sauce; top noodles with another 1 cup sauce, followed by 1/3 chicken, 1/3 feta, 1/3 mozzarella and 1/3 olives. Arrange 4 more noodles over top, followed by 1 cup sauce, 1/3 chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella and 1/3 olives. Repeat layering with remaining noodles, sauce,
chicken, feta, mozzarella, and olives. Sprinkle parsley over top.

Cover loosely with foil and bake at 375 Degrees for 40 minutes. Remove foil and bake for 5 more minutes. Let stand for 10 minutes before serving.

Submitted by Lyndsey

Four Recipes: Broiled Tilapia Parmesan, Fajitas, Yummy and Easy Granola, Crock-pot Black Bean Taco Soup

Broiled Tilapia Parmesan
Ingredients
1/3 cup Parmesan cheese
2 T Olive Oil
1-2 tablespoons light mayonnaise
1-2 tablespoons fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
4 tilapia fillets

Directions
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.

I served this with rice pilaf and a fresh green salad. So yummy! - Brighten

Steak (Or Chicken) Fajitas
Ingredients
3/4 lb top sirloin steaks
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic cloves, finely minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
8 flour tortillas ( 8 inch/20 cm)
1 -2 onions depending on size ( however much you like, enough to make a good mix with the peppers)
2 small sweet peppers ( green, red, or yellow)

Directions
Slice steak/chicken into thin strips.
In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
Add beef strips and stir to coat, set aside.
Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
Return onions and peppers to skillet; stir for about one minute.
To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.

Top with salsa, sour cream, shredded cheese, chopped tomatoes, guacamole, etc. We even ate this on a bed of lettuce the next day. Enjoy! - Brighten

Yummy & Easy Granola
3 cups Minute Oatmeal
1 cup slivered almonds
1 cup cashews
¾ cup shredded sweet coconut
¼ cup plus 2 TB brown sugar (Or less if you want it healthier.)
¼ cup plus 2 TB maple syrup (I use honey)
¼ cup vegetable oil (Or less)
¾ tsp salt
1 cup Raisins (I add craisins too)

DIRECTIONS:
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

*This recipe is very versatile. I prefer pecans over cashews. I also add the berries 15-20 minutes before it’s finished because I like how they plump up. This is awesome with milk especially right out of the oven and ice cream. Yogurt is great too. It’s crumbly so it’s not so great as a snack by itself. Enjoy! - Brighten

Crock-pot Black Bean Taco Soup
1 lb ground beef; browned and drained (Shredded Chicken is also a favorite!)
1 can small red beans; not drained
1 can black beans; not drained
1 can white corn; not drained
1 small onion diced (I use minced dried onions)
1 pkg Hidden Valley Ranch dressing mix
1 pkg Taco Seasoning
28 oz can crushed tomatoes, not drained

Directions:
Combine all ingredients in crock pot and cook on low 4-6 hours. Can top with grated mozzarella cheese, sour cream, cottage cheese, tortilla chips.

I serve with rolls and salad. Sometimes I put it on top of lettuce for a taco salad. It’s an easy go-to meal and one of our family favorites. Hope you enjoy! – Brighten