Zucchini…that’s delicious?!

These zucchini crips are the best! I followed the  Food Network‘s recipe, and they turned out great! I made them as a yummy after work snack, but they would be a great side with my Spicy Joes, or with just a good old fashion cheese burger! (using low-fat cheese and local, grass-fed beef of course;)

Zucchini Parmesan Crisps

Parmesan Crisps Parmesan Crisps Parmesan Crisps Parmesan Crisps Parmesan CrispsIngredients:

  • Cooking spray
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1/4 cup freshly grated Parmesan (I did not use fresh)
  • 1/4 cup plain dry bread crumbs
  • 1/8 teaspoon salt
  • Freshly ground black pepper (I did not use freshly ground)

Directions:

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Whole Wheat Hearty Italian Casserole

This year it’s all about easy….and what my 10 month old will eat. I need quick, I need healthy, and I need for it to be toddler friendly. This was just a case of A.C. (accidental casserole.) You know, you have a few leftovers lying around, you toss them into a 9 X 13, and see what you get! This time…it worked.

Whole Wheat Hearty Italian Casserole (serves 9)

italian 2Ingredients:

  • 16oz whole wheat pasta (shells or penne, or both)
  • 1lb ground beef (go for locally grown, grass-fed if you can)
  • 24oz pasta sauce (your choice)
  • 8oz ricotta cheese, part skim
  • 8oz shredded Mozzarella, park skim
  • 8oz shredded Italian Blend
  • 2 tablespoons Italian Seasonings (Penzey’s Spices used)

Directions:

  • Brown meat (in a large pan) and cook noodles (separately)
  • In meat pan, mix in sauce, seasonings and cooked noodles.
  • Mix ricotta and mozzarella in a bowl.
  • In a 3 quart pan, layer 1/2 the meat and noodles, then all the mixed ricotta and mozzarella, then other 1/2 of meat and noodles, then shredded Italian blend.
  • Bake at 350 for 25 min.
  • Enjoy!

Nutrition

  • 447 Calories
  • 16g Fat
  • 8g Saturated Fat
  • 69mg Cholesterol
  • 608mg Sodium
  • 45g Carb
  • 7g Fiber
  • 33g Protein

Pan Fried Quinoa Patties

When it comes to eating grains, your best bet is to eat “intact grains.” What does that mean? That means go for products that contain the grain in its whole, natural form.

Intact Grains:

  • Barley
  • Oats
  • Brown Rice
  • Quinoa
  • Millet
  • Buckwheat

Want to go a little more in depth? This is a reader-friendly article on Intact Grains – lots of good info!

Now, back to my favorite intact grain…quinoa! Technically a seed, you use it much like you would rice. Its gluten free, and…bonus…it has 8g of protein per cup!

Finally, an AMAZING quinoa recipe!

Modified from this Cheryl Style Recipe, these are easy, nutritious and delicious! Seriously, these are amazing! No joke, these are (proven) husband and kid friendly!

 Pan Fried Quinoa Patties (makes about 8 patties)

Quinoa Patties Ingredients:

  • 2 ½ cups cooked quinoa, cooled
  • 4 cups kale, cleaned, deveined, chopped small
  • 3 eggs, whisked
  • 1 tsp salt
  • ½ yellow (or white) onion, diced small
  • 1 bushel green onion, chopped
  • ½ cup Parmesan, grated
  • 2 tsp minced garlic
  • ¾ cup finely ground bread crumbs (use gluten free breadcrumbs to make this dish gluten free)
  • 2 Tbsp olive oil (plus more for frying)

 Directions:

  • Mix cooked quinoa, eggs, Parmesan, green onion and salt in large mixing bowl.
  • Heat 2 Tbsp olive oil in pan over medium heat. Sautee onion and garlic until soft, about 3 minutes. Add kale and cook until kale is bright green and soft.
  • Add kale mixture to quinoa mixture, then add breadcrumb. Mix well.
  • Form patties using ½ cup of mixture.
  • On clean pan over medium heat, add enough oil to coat bottom of pan.
  • Pan fry patties in oil approximately 5 minutes per side.
  • Enjoy!

 Nutrition: (per patty)

  • 228 Calories
  • 13g Fat
  • 3g Saturated Fat
  • 76mg Cholesterol
  • 502mg Sodium
  • 40g Carbohydrate
  • 13g Protein

Note: Per patty, you meet 106% of your Vitamin A needs for the day and 67% of your Vitamin C needs!

Frozen Breakfast Burritos

Need to squeeze breakfast in on the go? Now you can…and it’s delicious! The beauty of this recipe is that you can make it your own! You can remove anything you don’t like and add things that you do! I’ve made these a couple different ways now, and they always turn out delicious!

Frozen Breakfast Burritos (6 burritos)

Ingredients

  • 6 whole wheat tortillas
  • 1 tbls olive oil
  • 3 eggs + 2 egg whites, whisked
  • 1 cup diced fingerling potatoes (Rootbound Farm, St. Matthews Farmers Market)
  • 1/2 diced red pepper
  • 1 cup diced white onion
  • 1 cup black beans
  • 4oz low-fat shredded cheddar cheese
  • Pepper to taste

Directions

  • Heat olive oil over medium heat, sauté potatoes until soft (about 3-4 min).
  • Add in onion and pepper, sauté until soft (about 2 min).
  • Add in black beans.
  • Add in eggs, mix until cooked through.
  • Lay out tortillas on wax paper, spread mixture evenly. Sprinkle with cheese, pepper to taste.
  • Wrap burrito in wax paper, freeze immediately.

To Cook

  • Unwrap burrito and loosely wrap in paper towel. Microwave for 1 minute on each side. Let cool, enjoy!
Frozen Breakfast Burritos

Diced red pepper! Mix it up with any veggies you like!

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BEANS are an amazing food! Eat as many as you can!!!!!

 

Frozen Breakfast Burritos Frozen Breakfast Burritos

Frozen Breakfast Burritos

You can se the burrito before its wrapped in the back, I wrap in wax paper and tape closed.

Frozen Breakfast Burritos

My stash:)

Enjoying my protein packed burrito on the way to work!

Enjoying my protein packed burrito on the way to work!

 

Yummy Broccoli….seriously, this is actually good broccoli!

Guess what…I DO NOT LIKE BROCCOLI. I am not kidding. I really am not a fan. But guess who does randomly? My “I don’t like vegetables” husband. So, the other night when I asked him what side he wanted and he said broccoli, I had no choice! I had to figure out a way to make it taste good for me if he was willing to eat it, right?! I’m talking some serious vitamin C people!!

You’ll never believe it….but this recipe is SO GOOD….like French fries good….I’m not lying!!

Tastes Fried Broccoli (4 servings)

Ingredients

  • 2 bushels fresh broccoli
  • 4 tbls minced garlic
  • 2 tbls lemon juice
  • 1/3 cup olive oil (1 1/2 tbls set aside)
  • salt and pepper to taste
  • 1/3 cup shredded parmesan
  • 2 tbls dried basil

Directions

  • Preheat the oven to 425 degrees F.
  • Cut broccoli florets from stalk (discard stalks) and cut florets in half. Lay flat on baking sheet.
  • Mix garlic in olive oil and drizzle on broccoli. Salt and pepper to taste.
  • Bake for 20 minutes or until some of the floret tips are browned.
  • Toss hot broccoli in 1 1/2 tbls olive oil, lemon juice, parmesan, and basil. Serve warm.

Tastes Fried Broccoli Tastes Fried Broccoli Tastes Fried Broccoli Tastes Fried Broccoli

Nutrition

  • 211 Calories
  • 20g Fat
  • 4g Saturated fat
  • 7mg Cholesterol
  • 106mg Sodium
  • 4g Carbohydrates
  • 6g Protein