Baked Zucchini Chips Recipe

Baked Zucchini Chips Recipe

• 1/4 cup dry breadcrumbs
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fat-free milk
• 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
• Cooking spray
• 
  

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk.
Place milk in a shallow bowl.
Dip zucchini slices in milk, and dredge in breadcrumb mixture.
Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet.
Bake at 425° for 30 minutes or until browned and crisp.
Serve immediately.

Crockpot Vegetable Soup Recipe

Crockpot Vegetable Soup Recipe

Ingredients

• 1 1/2 lb. beef stew meat
• 1 small bell pepper, chopped (1/2 C.)
• 3/4 C. 1-inch pieces green beans
• 3/4 C. chopped onion
• 2/3 C. uncooked barley
• 2/3 C. fresh whole kernel corn
• 1 1/2 C. water
• 1 tsp. salt
• 1 tsp. chopped fresh thyme leaves or 1/2 tsp dried thyme leaves
• 1/4 tsp. pepper
• 2 14 oz. cans beef broth
• 2 14 oz. cans diced tomatoes with garlic, undrained
• 1 8 oz. can tomato sauce

Directions

Mix all ingredients in a 3 1/2 to 6-quart crockpot. Cover and cook on low heat setting for 8-9 hours (or high heat setting for 4-5 hours) or until vegetables and barley are tender.

Turkey Stuffed Bell Peppers Recipe

Turkey Stuffed Bell Peppers Recipe

1 lb extra lean ground turkey
1.5 med onions, diced
2 med carrots, diced
4 cloves garlic, minced
1 can diced tomatoes in juice
1 tbsp olive oil
.25 cup dry couscous
1 chicken bullion cube
.5 tsp salt (optional)
spices (fresh ground pepper, chipotle chili powder, tumeric... your favorites)
8 bell peppers
.5 cup colby jack cheese

Preheat oven to 400 degrees. Saute carrots, onion, garlic until soft over med-high heat. Remove from pan; brown turkey, breaking up as it cooks. After turkey is browned, add veggie mixture, can of tomatoes (with juices), bullion, couscous and cook for 10 more minuets, or until mixture is thick. Chop off top of bell peppers and remove membranes and seeds. Fill with cooked mixture, arrange in baking dish. Add some water to the bottom of the dish to maintain moisture. Cover with aluminum foil and bake for 45 min. Remove, uncover and top with cheese. Bake for an additional 15 minuets, until desired tenderness of peppers. Makes 8 servings.

OVEN-BAKED ZUCCHINI FRIES RECIPE

OVEN-BAKED ZUCCHINI FRIES RECIPE

3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix (or Gluten Free Bread Crumbs)
1 small egg

Heat oven to 450ºF. Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini. Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to bake evenly

Garden Lasagna Recipe

Garden Lasagna Recipe 

Ingredients For the basil puree: 1 cup packed fresh basil leaves 1/2 cup spinach leaves 2 teaspoons minced garlic 1/2 cup, plus 1 tablespoon extra-virgin olive oil 1/4 cup Parmigiano-Reggiano cheese (or Parmesan), grated Salt and pepper, to taste 32 ounces ricotta cheese (One 2-pound container) 1 large egg For the vegetables: 4 tablespoons (1/2 stick) unsalted butter 1/2 cup shallots, finely chopped 1/4 cup all-purpose flour 3 cups milk 8 ounces cremini mushrooms, sliced 1 8-ounce jar of roasted red bell peppers, drained 1 pound baby spinach 9 ounces of no-boil lasagna noodles 4 and 1/2 cups mozzarella cheese, shredded For garnish: 1/4 cup fresh basil leaves, thinly sliced

Cheesy Vegetable Chowder Recipe

Cheesy Vegetable Chowder Recipe

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 celery stick, finely chopped 

1 Tablespoon minced garlic

4 cups chicken broth 

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

*If you're looking for crockpot directions, several commenters have left their instructions in the comments section below!

Clean Eating Vegetable Quinoa Stir Fry Recipe

Clean Eating Vegetable Quinoa Stir Fry Recipe

Ingredients

1 large red bell pepper, chopped
1 1/2 cups chopped, raw broccoli
1 cup sliced, brown mushrooms
1 tsp. garlic powder OR 1 tbsp. chopped, fresh garlic
1 tsp. onion powder OR 1/2 a chopped, red onion
1 tbsp. virgin coconut oil
3 cups cooked quinoa
Low sodium, organic Tamari or Soy sauce for topping

Directions

Step 1 – In the coconut oil, sauté all of the vegetables until cooked to your liking. Al dente is typically best for retaining nutrients.

Step 2 – Serve over the cooked quinoa and top with a little tamari or soy sauce.

Eat and Enjoy!

Squash Casserole

Squash Casserole

Ingredients

• 4 pounds yellow squash, sliced
• 1 large sweet onion, finely chopped
• 1 cup (4 oz.) freshly shredded Cheddar cheese
• 1 cup mayonnaise
• 2 tablespoons chopped fresh basil
• 1 teaspoon garlic salt

• 1 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 2 cups soft, fresh breadcrumbs, divided
• 1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
• 2 tablespoons butter, melted
• 1/2 cup crushed French fried onions

Preparation

1. Preheat oven to 350°. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or just until vegetables are tender; drain squash mixture well.

2. Combine squash mixture, freshly shredded Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.

3. Stir together melted butter, French fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.

4. Bake at 350° for 35 to 40 minutes or until set.

(Source)

Pesto Stuffed Roast Tomatoes

Pesto Stuffed Roast Tomatoes

Ingredients

• 6 tomatoes, cut in half diagonally (or a bunch of cherry tomatoes)
• 1/4 cup basil leaves
• 2 cloves of garlic
• A small handful of pine nuts
• A large handful of freshly grated parmesan
• Olive oil
• Salt

Instructions

1. Preheat oven to 350 degrees.
2. Hollow out a small bit from each tomato, just enough to create a little room for the pesto.
3. On a cutting board chop garlic and basil together for 1 minute. Add a little oil and the pine nuts and continue to chop for 1 more minute. Add parmesan cheese, a dash of salt and a little more oil and chop till mixed well.
4. Divide pesto evenly among each tomato half.
5. Cook tomatoes in an oven proof pan for 10-15 minutes, or until they are soft.
6. Enjoy!

Notes

Can be made with store bought pesto. Just add the parmesan cheese and continue to step 3.

(Original Recipe)

Healthy Sweet Potatoes

This is a very easy and quick, healthy meal that you can put together. I love sweet potatoes, but tend to make them more unhealthy with tons of butter and sugar. I was very pleased to try out this recipe and discover that I loved it! Even if you're a skeptic, give it a go. I bet you won't be disappointed!

Healthy Sweet Potato Skins Ingredients 2 medium or large sweet potatoes 1 1/2 tablespoons butter 1 shallot, minced 1 bag fresh baby spinach 1/4 cup light sour cream 2 ounces light cream cheese 1 cup chickpeas 1/4 cup shredded mozzarella cheese salt and pepper to taste

Instructions

1. Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
2. Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
3. Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
4. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.