Tag Archives: zucchini

Vegetarian does NOT = Boring!

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Tofu chili, with a delicious “sweet” tamale.
My tummy is happy after eating this veggie chili. I grabbed a home made tamale out of the freezer and threw it on top of the chili, yum!!

TOFU CHILI
1 package of tofu, baked (see recipe below)
2 15 oz cans of pinto beans (or refried beans) (do not drain)
2 15 oz cans of red kidney beans (do not drain)
1 15 oz can of of diced tomatoes
1 medium sliced zucchini
1 2.25 oz can of sliced olives
1 packet of taco seasoning (1 tsp for tofu, the rest for the pot)
1/3 cup of whole grain brown rice (any rice is fine though)
1/2 tsp crushed garlic
2 green onions diced
3 TBsp olive oil.

Baked tofu:
Drain tofu and lightly press with paper towel to absorb a little of the water. Slice tofu length wise and place on greased cookie sheet. Using about 1 teaspoon of the packet of taco seasoning, Light dust top and sides of tofu with taco seasoning. Safe the rest of the taco seasoning for the cooking process. Place in pre-heated over 400 degrees, for 20 min. After 20 min, turn tofu to brown on another side, bake for another 15, repeat one more time. Total baking time about an hour. Let tofu cool and dice into small chunks. Set aside. You can bake up to a day ahead of time.

Heat olive oil on high, until hot. Toss in the onions, garlic, rice and cooked tofu. Stir constantly while browning, about 2 min. Turn heat down to medium heat. Put in all ingredients except the zucchini. Bring to a quick boil, then put on low heat. Cook for five minutes, then toss in the sliced zucchini, then turn off heat. DONE! Let sit for up to half hour before serving, it will thicken up nicely while waiting. Salt to taste 🙂 Even better the next day!!
Enjoy!

Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce

pasta with zucchini 10 27 13

I don’t eat pasta a lot, but when I do, I want a winner…..this recipe is a winner! This is a great dish to serve when you have your three best friends over for lunch 🙂

Adapted from Jillian Michaels’ “The Master Your Metabolism Cookbook”

Serves 4
8 ounces whole wheat linguine (or your pasta of choice)
1/2 cup nonfat plain Greek yogurt
1/4 cup grated Parmesan cheese
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
3 medium (8-ounce) zucchini, cut into thin strips (3 inches long and 3/4 inch wide, like a big stick of gum)
2 garlic cloves, thinly sliced
1/2 pint grape or cherry tomatoes, halved lengthwise

1.Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.

2.Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.

3.In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)

4.Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.

5.Mix the garlic into the zucchini.

6.Stir in the tomatoes and cook until softened, about 2 minutes.

7.Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve.

For more information visit the link below
http://www.ezrapoundcake.com/archives/13338

Lasagna Cups

lasagna cups

Photo Credit: http://www.laurenslatest.com
Lasagna Cups
yield: 12
Original Recipe: http://www.laurenslatest.com/lasagna-cups/

Another fun recipe for you! I can’t eat bell peppers because I have acid reflux, so I leave them out. If you like, you can replace with a different veggie, or just leave as is. 🙂 I hope you try this and love it.

Ingredients:
21 lasagna pasta sheets

for the sauce:
2 tablespoons olive oil
1/2 large onion
1/2 pound lean ground beef cooked and drained
1/2 red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1-6 oz. can tomato paste
1-8 oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5 oz. can diced tomatoes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 bay leaf
1 teaspoon sugar
salt & pepper to taste

for the cheese filling:
1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 cup grated parmesan cheese
3/4 pound mozzarella cheese, grated and divided
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg

Directions:

For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.

For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.

For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.

For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they don’t stay in on their own, that’s ok–the pasta will help with that. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce. Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot

Zucchini Crust Pizza

zucini crust

You know I love my veggies! Veggies aren’t just steamed an put on your plate. Sometimes they are turned into amazing elements of a main dish. That’s the case with this recipe. Yum ,yum, yum! Don’t make veggie’s out to be the bad guy. If you like them, your kids are more apt to at least try them. Or, don’t even say anything about the veggies, just serve them up.

http://www.toptenlook.com/2013/08/zucchini-crust-pizza.html

Life is good, eat your veggies
Audrey~