3 medium size zucchinis, grated
2 eggs, beaten
1/3 cup panko crumbs
1/3 cup grated parmesan cheese
1 tsp garlic powder
salt and pepper, to taste
olive oil (or oil of choice for frying)
Place grated zucchini in a clean hand towel and wring moisture out. Place zucchini and other ingredients in a bowl and mix well. Scoop heaping tablespoons of mixture and form into small patties. Heat oil in a frying pan to medium and place patties in oil until browned, about 5 minutes, then flip to brown other side. Place patties on paper towel to seep excess oil. Serve with sour cream or ranch dressing if desired but great on it’s own!
The boys in my house are not fans of spaghetti squash. My daughter and I love it, so I was thinking of a way to change their minds. Pizza, of course! The whole family loved this.
One spaghetti squash, cooked and shredded
About 1 cup tomato sauce of choice
1 tbsp butter (optional)
1 tsp garlic powder
1 tsp Italian seasoning
2 cups shredded mozzarella cheese
12 turkey pepperoni slices
fresh basil for garnish
Cook squash as desired. I stab it several times and place it in microwave for 12 minutes, turning it once half way through. Then cut it in half and allow to cool.
Once it is cool, scoop out seeds and shred it. Place it in a 9 x 13 casserole dish. Add tomato sauce and butter (if desired), garlic powder, Italian seasoning and stir until well blended.
Top with shredded cheese and pepperoni. You could omit the pepperoni and make it a vegetarian dish if you’d like. Bake at 350 degrees for 15 minutes, until cheese is all gooey. Serve with fresh basil and enjoy!
What could be better than a bowl of wholesome, comforting soup on a stormy day? The best part is how easy it is to toss everything in the slow cooker and dinner is done!
1 lb boneless skinless chicken breast
4 cups chicken broth
1 cup water
(1) 8.5 oz bag of Uncle Ben’s Ready Whole Grain Medley, Brown and Wild Rice Blend
2 celery sticks, chopped
1/2 cup carrots, chopped
1 small zucchini, chopped
1/4 cup onion, diced
1 tsp garlic powder
1 tsp dried parsley
salt and pepper to taste
cilantro, chopped, for garnish
Add all ingredients to slow cooker except rice and cilantro. Cook on high for 4 hours or on low for 6 hours. Remove chicken to shred it, then return it to slow cooker and stir. Add rice and stir until well blended. Serve with fresh chopped cilantro and dinner is done!
My neighbor introduced me to cucuzza squash. I’d never heard of it until she gave me one, straight from her garden. I did a little research on the internet and learned they should be peeled and the seeds should be removed if they are large. Mine had tiny seeds so I didn’t remove them. My neighbor also gave me fresh tomatoes and peppers so I thought a casserole would be perfect. I’m not going to lie, my kids didn’t care for this dish. That’s fine though because my husband and I devoured it and there were no leftovers!
- 4 cups cucuzza squash. peeled and cubed
- 1/2 cup onion, diced
- 1 tomato, chopped
- 1/2 cup tomato sauce
- 1 tablespoon organic extra-virgin olive oil
- 3 cloves garlic, diced
- 1/2 jalapeno, seeded and diced
- 1 pinch red pepper flakes
- 1/2 lb ground Italian sausage
- 1 cup Italian blend shredded cheese
- 1/2 mozzarella shredded cheese
- salt to taste
Some vegetables from my neighbor’s garden, aren’t they beautiful?
Brown the sausage in a skillet. Drain fat and set aside.
In the same skillet, add the cucuzza, olive oil, jalapeno, onions, tomato, garlic, salt and red pepper flakes and saute on medium heat for 8- 10 minutes, or until the onions and cucuzza are soft.
Remove from heat and add to an 8 x 8 baking dish.
Add the sausage, tomato sauce and 1 cup of shredded Italian blend cheese and stir until everything is well combined.
Sprinkle the shredded mozzarella on top.
Bake at 350 degrees for 15 – 20 minutes, or until the cheese is melted.
Garnish with fresh chopped parsley and enjoy!
My healthier version of green bean casserole is SO tasty and SO very easy! It was a hit with the whole family.
About 1 lb fresh green beans
1 small sweet potato
3 oz cream cheese
About 1 cup milk of choice (I used organic skim)
1/4 cup french fried onions (optional)
1 tsp nutmeg
Salt and pepper to taste
Wash green beans and remove stems and snap in half. Place green beans in boiling water for about 8 minutes until tender. Drain well and place beans in an 8 x 8 casserole dish.
Peel potato, chop into chunks and place in boiling water for about 8 minutes until tender. Drain well and return potato to pot. Cut up cream cheese and add it to potato along with milk, nutmeg, salt and pepper. Stir well until cheese is melted. Blend with hand mixer until smooth. Depending on the size of the potato, you may add extra milk to desired consistency.
Pour sauce over green beans. Sprinkle french fried onions over top and bake at 350 degrees for about 15 minutes. Bacon bits would be another topping option. Enjoy!
These meatballs are so tasty and tender, they will melt in your mouth!
- 1 lb lean ground turkey
- 1 tsp ginger paste
- 1 tsp curry powder
- 2 tsp ground basil
- ¼ tsp ground ginger
- ½ tsp garlic powder
- ¾ cup almond flour
- 1 egg, beaten
- 1/2 tablespoon curry powder
- 1 heaping tbsp peanut butter
- 2 cloves garlic, minced
- 1 tsp ginger paste
- 1 can coconut milk (I used regular, but lite works great)
- 3 tablespoons red curry paste
- ½ tablespoon cornstarch dissolved in 2 tablespoons cold water
Preheat oven to 375 degrees. Mix meatball ingredients together and form into balls about 1 1/2 inch in diameter. Place meatballs on baking sheet covered with non stick spray. Bake meatballs for 25 minutes.
While meatballs are baking, add sauce ingredients (except for cornstarch mix) in a sauce pan on medium heat and stir until heated and well blended. Turn heat to low and add cornstarch, stirring to combine and thicken.
Serve meatballs covered in sauce and maybe with asian slaw. I cheated and got chopped asian bbq salad bag from Walmart, it is so good!