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
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)
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)
16oz whole wheat pasta (shells or penne, or both)
1lb ground beef (go for locally grown, grass-fed if you can)
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)
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
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.
Unwrap burrito and loosely wrap in paper towel. Microwave for 1 minute on each side. Let cool, enjoy!
Diced red pepper! Mix it up with any veggies you like!
BEANS are an amazing food! Eat as many as you can!!!!!
You can se the burrito before its wrapped in the back, I wrap in wax paper and tape closed.
Enjoying my protein packed burrito on the way to work!
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)
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
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.