Category: Recipes


Image result for pictures of zucchini pie

Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine  from Cooking Light 2017  Anne Taylor Pittman

Active Time:
35 Mins
Total Time:
2 Hours
Yield:
Serves 6 (serving size: 1 wedge)

 

How to Make It

Step 1

Using the large holes of a spiralizer, cut zucchini into noodles, or cut zucchini into long noodles using a julienne peeler. Place zucchini in a colander in sink. Toss zucchini with 1 teaspoon salt. Let stand 20 minutes.

Step 2

Heat oil in a large skillet over medium-high. Add tomatoes, oregano, and garlic; cook, stirring often, until tomatoes are wilted, 3 to 4 minutes. Remove mixture from pan; cool slightly.

Step 3

Preheat oven to 375°F. Place half of zucchini noodles on a clean kitchen towel. Wrap towel around zucchini; twist and squeeze until all liquid is extracted. Repeat with remaining zucchini. Cut zucchini into manageable lengths.

Step 4

Whisk eggs in a large bowl until lightly beaten. Whisk in milk, flour, pepper, and remaining 1/2 teaspoon salt. Add tomato mixture, cheeses, and zucchini; toss.

Step 5

Wrap bottom plate of a 9-inch springform pan tightly with foil. Assemble pan; coat bottom and sides with cooking spray. Pour egg mixture into pan. Bake at 375°F until set in the middle, 50 minutes to 1 hour. Cool 10 to 15 minutes. Remove sides from pan; cut zucchini pie into 6 wedges.

Nutritional Information

 

 

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Roasted Chicken & Winter Squash over Mixed Greens

 

 

  • 2½ pounds delicata or acorn squash 
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons whole-grain mustard, divided
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 teaspoon grated lemon zest
  • 2 tablespoons lemon juice, divided
  • 1 teaspoon ground pepper, divided
  • ½ teaspoon salt, divided
  • 1 pound boneless, skinless chicken breast
  • 1 tablespoon pure maple syrup
  • 1½ teaspoons fresh thyme leaves
  • 8 cups mixed salad greens (I use tuscan kale, iceberg lettuce, fresh spinach and touch of romaine)
  • 4 teaspoons grated Parmesan cheese
  • 4 teaspoons salted roasted pumpkin seeds

Preparation

  • Prep 25 m

  • Ready In 45 m

  1. Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
  2. Cut squash in half lengthwise and remove seeds. Cut crosswise into 1-inch slices.
  3. Combine 1 tablespoon oil, 1½ tablespoons mustard, garlic, rosemary, lemon zest, ½ tablespoon lemon juice, ½ teaspoon pepper, and ¼ teaspoon salt in a large bowl. Add chicken and the squash and stir to coat. Arrange in a single layer on the prepared pan.
  4. Bake, without stirring or flipping, until the squash starts to brown and the chicken reaches an internal temperature of 165°F, 20 to 22 minutes. Transfer the chicken to a clean cutting board and slice.
  5. Meanwhile, whisk the remaining 2 tablespoons oil, ½ tablespoon mustard, 1½ tablespoons lemon juice, maple syrup, thyme, and the remaining ½ teaspoon pepper and ¼ teaspoon salt in a medium bowl. Add greens and toss to coat.
  6. Divide the greens among 4 serving plates. Top with the chicken and squash, Parmesan, and pumpkin seeds.
  • Tip: You can find delicata and acorn squash in the produce section of many grocery stores. Delicata squash has an edible rind, but acorn squash does not, so you can remove the rind of acorn squash before serving or simply eat around it.

Nutrition information

  • Serving size: 2 cups salad, 3 ounces chicken and 2 slices squash
  • Per serving: 415 calories; 17 g fat(3 g sat); 7 g fiber; 39 g carbohydrates; 31 g protein; 189 mcg folate; 84 mg cholesterol; 10 g sugars; 4,118 IU vitamin A; 54 mg vitamin C; 191 mg calcium; 4 mg iron; 566 mg sodium; 1,767 mg potassium
  • Nutrition Bonus: Vitamin C (90% daily value), Vitamin A (82% dv), Folate (47% dv), Iron (22% dv)
  • Carbohydrate Servings: 2½

Green Chile Chicken Tortilla Casserole

From Eating Well

9 servings

Ingredients

  • Nonstick cooking spray
    Pam Butter Flavor No-Stick Cooking Spray
  • 1 pound tomatillos, outer husks removed, rinsed
  • 1 teaspoon vegetable oil
  • ½ cup onion, chopped
  • 1 fresh poblano chile pepper, seeded and chopped (see Tip)
  • ¼ cup snipped fresh cilantro
  • 1 teaspoon sugar
  • ½ teaspoon ground cumin
    • ¼ teaspoon salt
    • 12 (6 inch) corn tortillas, halved
    • 3 cups shredded, cooked chicken breast meat
    • 1¾ cups shredded reduced-fat Mexican-style four cheese blend (7 ounces)
    • 1 (16 ounce) jar salsa 
    • Chopped tomato, chopped onion, sliced fresh jalapeño chile peppers, sliced green onion, and/or snipped fresh cilantro (optional)

Preparation

  • Prep 45 m  Ready in 9 h 55 m.

  1. Preheat broiler. Lightly coat a 2-quart square baking dish with cooking spray; set aside. Line a 15x10x1-inch baking pan with foil. Place tomatillos in the baking pan. Broil 4 to 5 inches from the heat for 6 to 8 minutes or until softened and charred, turning occasionally. Set aside to cool slightly.
  2. In a large skillet heat oil over medium heat. Add onion and poblano chile pepper; cook and stir for 4 to 5 minutes or until tender and onion starts to brown.
  3. In a blender or food processor combine tomatillos, onion mixture, cilantro, sugar, cumin and salt. Cover and blend or process until smooth, stopping and scraping down sides as necessary.
  4. Spread ¾ cup of the tomatillo mixture in the prepared baking dish. Arrange six of the tortilla halves over the tomatillo mixture, overlapping slightly. Top with 1 cup of the chicken, ½ cup of the cheese, and half of the salsa, spreading evenly. Add six more tortilla halves and top with 1 cup chicken, ½ cup cheese, and half of the remaining tomatillo mixture, spreading evenly. Add six more tortilla halves, the remaining 1 cup chicken, and the remaining tomatillo mixture. Top with the remaining six tortilla halves and the remaining salsa, spreading to cover completely.
  5. Cover the dish with plastic wrap and chill for at least 8 hours or up to 24 hours. Cover and chill the remaining ¾ cup cheese until needed.
  6. Preheat oven to 375°F. Remove plastic wrap. Cover dish with foil and bake for 40 minutes. Remove foil then sprinkle with the remaining ¾ cup cheese. Bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving. If desired, garnish with chopped tomato, chopped onion, sliced jalapeno, sliced green onions, and/or snipped fresh cilantro.
  • Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • Salsas vary greatly in sodium content. Read nutrition labels and choose the salsa with the lowest amount of sodium.

NUTRITION INFORMATION

  • Serving size: 1 serving
  • Per serving: 224 calories; 8 g fat(3 g sat); 2 g fiber; 16 g carbohydrates; 22 g protein; 12 mcg folate; 53 mg cholesterol; 5 g sugars; 564 IU vitamin A; 46 mg vitamin C; 284 mg calcium; 1 mg iron; 538 mg sodium; 323 mg potassium
  • Nutrition Bonus: Vitamin C (77% daily value), Calcium (28% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ lean protein, 2 vegetable, ½ fat, ½ starch

Ingredients

  • Kosher salt
  • 1  or 2 large clove garlic
  • 1 tablespoon garden dried oregano
  • 8 oz. dried whole-wheat linguine or spaghetti
  • 1 Tbs. olive oil
  • 4 oz. thinly sliced pancetta, finely diced (about 1 cup)
  • 1/4 tsp. crushed red pepper flakes
  • 1 pint grape tomatoes, halved
  • 6 cups (lightly packed) small tuscan kale  (about 2 bunches trimmed of stems), torn into bite-size pieces
  • 1/2 cup lightly packed finely grated Pecorino Romano

Preparation

  • Bring a large pot of well-salted water to a boil. Meanwhile, crush the garlic, sprinkle with 1/4 tsp. salt, and mash to a paste in your mortar and pestle  Set aside.

    Cook the pasta according to the package directions until al dente. Reserve about 1/3 cup of the cooking water, drain the pasta in a colander, and return to the pot.

    While the pasta cooks, heat the oil in a 12-inch cast-iron or nonstick skillet over medium heat until hot. Add the pancetta  and cook, stirring frequently, until the fat is rendered, 4 to 6 minutes.

  • Stir in the garlic and pepper flakes and dried oregano and cook, stirring constantly, until fragrant, about 30 seconds.
  • Stir in the tomatoes and cook, stirring frequently, until softened, 3 to 5 minutes. Remove the skillet from the heat and add the kale; stir until wilted, 1 to 2 minutes.

    Add the  pecorino to the pasta. Stir to combine, adding the reserved water 1 Tbs. at a time as needed to moisten.

  • Season to taste with more salt and serve.

Crispy Seared Chicken

from 2014 by Ingrid Beer  in Cozy Apron

 

 

Eggplant Shepherd’s Pie

Vegetarian Shepherd’s Pie

From Real Simple

How to Make It

Step 1

Heat oil in a large skillet over medium-high. Cook eggplant, onions, and carrots, stirring, until tender and starting to brown, 10 to 15 minutes. Stir in broth, tomato paste, parsley, pepper, and 3/4 teaspoon salt; bring to a simmer. Cook, stirring often, until thickened, about 15 minutes. Cover and keep warm.

 

Step 2

Preheat broiler with rack 5 inches from heat. Place potatoes in a medium pot and cover with salted water by 1 inch. Bring to a boil and cook until very tender, about 15 minutes. Drain and return potatoes to pot; mash with cheese, milk, and remaining 1/4 teaspoon salt.

Step 3

Spread potatoes evenly over eggplant mixture. Broil until golden brown, about 5 minutes. Top with parsley.

Nutritional Information

  • Calories 362
  • Fat 15g (5 g saturated fat)
  • Cholesterol 18mg
  • Fiber 8g
  • Protein 11g
  • Carbohydrate 47g
  • Sodium 1070mg
  • Sugar 13g

 

Turnip and Kale Gratin

Image result for pictures of kale and turnip gratin recipe

INGREDIENTS

  • 5 garlic cloves, thinly sliced
  • 2 cups heavy cream
  • ½ teaspoon dried thyme
  • 2 tablespoons unsalted butter, divided
  • 3 medium onions, thinly sliced
  • Kosher salt
  • 3 bunches Tuscan/Dinosaur  kale, ribs and stems removed, leaves torn
  • 4 medium turnips (about 1¾ pounds total), trimmed, peeled, cut into ½-inch pieces
  • 3 large eggs, beaten to blend
  • 4 ounces Fontina cheese, grated (about 1 cup)
  • 1 ounce Parmesan, finely grated (about 1 cup)
  • 8 ounces day-old white country-style bread, cut into ½-inch pieces
  • Freshly ground black pepper

RECIPE PREPARATION

  • Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let cream simmer 30 minutes. Let cool.

  • Meanwhile, heat 1 Tbsp. butter in a large skillet over medium-low. Add onions, season with salt, and cook, stirring occasionally and adding a splash or two of water if onions begin to stick to pan, until caramelized and amber colored, 45–60 minutes. Transfer to a large bowl and let cool. Wipe out skillet.

  • Heat remaining 1 Tbsp. butter in same skillet. Working in batches, add kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, 5–8 minutes; transfer to bowl with onions.

  • While kale is cooking, cook turnips in a large pot of boiling well-salted water until crisp-tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain; pat dry. Transfer to bowl with onions.

  • Preheat oven to 375°. Whisk eggs, Fontina cheese, Parmesan, and cooled cream mixture in a large bowl to combine. Add onion mixture and bread; season with salt and pepper. Transfer to a 13×9″ baking dish and press down on mixture with your hands to form a tight, even layer. Bake gratin, uncovered, until well browned, 40–50 minutes. Let rest 10 minutes before serving.

  • Do Ahead: Gratin can be assembled 12 hours ahead. Cover and chill.

Calories (kcal) 470 Fat (g) 33 Saturated Fat (g) 20 Cholesterol (mg) 165 Carbohydrates (g) 33 Dietary Fiber (g) 5 Total Sugars (g) 9 Protein (g) 15 Sodium (mg) 470

image

Courtesy of  Good Housekeeping

Serves 6

Ingredients
1 1/4 lb. red potatoes, cut into 1-in. chunks
2 tbsp. olive oil
lg. eggs
1/4 c. half-and-half
2 c. shredded Gruyère cheese
1/4 c. chopped fresh basil, plus more for garnish
1/4 c. chopped fresh parsley, plus more for garnish
cloves garlic, finely chopped
3 c. packed fresh spinach, sliced
med. bulbs fennel, cored and thinly sliced 
Directions
  1. Preheat oven to 450 degrees F. Toss potatoes with oil and 1/4 teaspoon each salt and pepper; arrange in single layer on rimmed baking sheet. Bake 20 to 25 minutes or until golden brown and tender. Reduce oven temperature to 375 degrees F.
  2. Meanwhile, whisk together eggs, half-and-half and 1/2 teaspoon salt; stir in Gruyère, basil, parsley and garlic. In large bowl, toss potatoes, spinach and fennel with egg mixture until well combined. Transfer to 2-quart. baking dish; cover with foil.
  3. Bake 30 to 35 minutes or until custard has set. Uncover; bake another 5 minutes. Garnish with additional basil and parsley, if desired

 

Cheesy Asparagus Gratin

Cheesy Asparagus Gratin

Courtesy of Antonis Achilleos     Cooking Light

Hands-On Time 25 Min     Total Time 35 Mins      Yield 8 servings

This family-friendly side dish is a delicious new take on potatoes au gratin. Yes, it’s still cheesy comfort food, but the fresh asparagus means it won’t leave you in a food coma. If you’ve ever made homemade macaroni and cheese, this technique will be familiar: you’ll make a bechamel sauce and top it with buttery breadcrumbs. In fact, you could double the sauce, toss it with pasta, stick it in the freezer and have mac and cheese ready to go whenever you need a quick dinner. For this dish, look for thick asparagus spears (not the pencil-thin ones) which will hold up better when served.

Idle Not Ground Beef and Vegetable Casserole

 

Ingredients

  • 3 cups new potatoes
  • 1 medium onion
  • 1 pound lean ground beef
  • 1 or 2 cloves of grated garlic
  • 1/4 cup low fat sour cream
  • 2-1/2 cups water
  • 3 cups fresh shelled green peas
  • 2 cups low-sodium beef broth
  • 2 tablespoons cornstarch
  1. Peel and cube potatoes and place in a large pot of water; bring to a boil. Remove from heat, drain water and add fresh room temperature water. Bring potatoes to a boil and cook for 10 minutes. Drain.
  2. Chop onion. Simmer ground beef, onion and 1/2 cup of water in a 3-quart pan until meat is crumbled and brown.
  3. Add potatoes, green peas, fresh grated garlic and remaining 2 cups of water to ground beef mixture. Continue to simmer for 10 minutes, until peas are tender.
  4. Mix 1/4 cup of beef broth with cornstarch and stir until cornstarch is dissolved.
  5. Add cornstarch mixture to pan along with remaining broth, and simmer until casserole is thick.
  6.  Add sour cream, stir and serve.
  7. Serve hot and enjoy!

 

Nutrients per serving

Calories 268

Protein 21 g

Carbohydrates 28 g

Fat 8 g

Cholesterol 50 mg

Sodium 154 mg

Potassium 632 mg

Phosphorus 270 mg

Calcium 44 mg

Fiber 5.2 g

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