Favorite Roasted Vegetables!!!

I went to make these roasted veggies again this week and realized I have never posted the recipe here...which is crazy because I make these all the time! I don't even remember where I initially found the recipe, but it was part of a complete meal and the veggies were what spoke to me so I make them as a side often now.

My favorite combo for the veggies is 2 zucchini, 1 russet potato, 1 red bell pepper and 1 red onion (or at least 1/2 of one).

We typically serve it with pork loin but they are good with any type meat or even by themselves!

photo found online

RECIPE:

Preheat oven to 450 degrees.

Mix together:

1 t salt

1/2 t onion powder

1/2 t oregano

1/2 t basil

1/4 t thyme

1/2 t sugar

some pepper

2 cloves garlic

2 T olive oil

2 T red wine vinegar

Chop up your veggies of choice and mix with marinade until well coated.

Spread on a lined baking sheet and bake 20 minutes.

Stir around the veggies and bake an additional 10-15 minutes.

Vegetable Lasanga Cupcakes

I was looking for a new meatless meal to try when I came across Yummy Mummy Kitchen's Lasanga Cupcakes and was intrigued! (her picture above) I did one tray as she directed and one with only veggies and no noodles and they were sooo yummy! Easy to put together, easy to clean up and super easy to devour. I wanted to be sure to save this recipe because I will definitely be making them again!

Original recipe, with more pretty pictures, HERE.

Ingredients:
1/2 package lasagna noodles
1 (15 oz) container ricotta cheese (my fam doesn't love this so I used about 2/3 of it)
1/3 cup grated Parmesan cheese, plus more for topping
1 egg
1/4 cup chopped fresh basil
1 ball of fresh mozzarella, sliced (the kind in water)
1 (24 oz) jar your favorite pasta sauce
1 (about 2″ wide) zucchini, sliced into 1/8″ rounds
1 Japanese eggplant, sliced into 1/8″ rounds (my grocery store was out of eggplant!!! I used 2 zucchini instead)

Directions:
Cook noodles according to package instructions. Set on a lightly oiled cookie sheet so that the sheets don’t stick together.
In a medium bowl, stir together the ricotta, Parmesan, egg, and basil until well combined. Set aside.
Spoon tomato sauce into 12 muffin cups to coat the bottom. Cut cooked lasagna sheets into 2-inch pieces, or 2-inch rounds if you have a cookie cutter. Place one piece of lasagna noodle in each cup over the sauce. Top with 1 tablespoon of ricotta mixture. Top ricotta with one slice of zucchini, mozzarella, and eggplant and press gently into the ricotta. Cover vegetables with a layer of tomato sauce. Top with a teaspoon of the ricotta mixture. Cover ricotta with a second sheet of pasta, then spread tomato sauce over the top. Sprinkle with Parmesan.
You may have enough ingredients left over to make about 5 more, so go ahead and do so in a second muffin tin!
Bake at 375 degrees F for 35 minutes. Let cool 10 minutes. Run a knife around the edge to release cups.

Super Healthy Turkey Vegetable Soup

I made this recipe expecting it to be something healthy I could have for lunches for a few days after everyone else in the family complained at dinner time. BUT it was surprisingly flavorful and quite a hit! I served it with garlic bread for everyone else to dip in the soup and we all loved it! I will definitely be making it again, especially in this cold weather. Thanks to The Lyons' Share Wellness for another great one! (my adaptations included in the recipe below)

Ingredients:
10 ounces 99% lean ground turkey
1 can diced tomatoes (14.5 ounces)
1 cup salsa (I used salsa verde)
1/2 cup corn kernels (I leave these out)
2 zucchini, chopped
1 yellow squash, chopped
2 large stalks of celery, diced
6-10 baby carrots, chopped (or 2-3 regular carrots)
1 onion, diced
1 can black beans, rinsed and drained
1/4 tsp chili powder
1/4 tsp salt
1 tsp garlic powder
1 tsp cumin
4-5 cups low-sodium chicken broth

Instructions:
Chop all your vegetables and add all ingredients (besides broth) to the crockpot.
Pour broth on top of all ingredients, allowing the spices to get mixed into the dish.
Give it a good stir. Set your crockpot on low for 6 hours or so.
(I had cooked a bunch of ground turkey and onion the day before so I left it out until the last couple hours and then added it in)
*Notes from Megan.. I usually stir once throughout the cooking process, but you really don’t have to. You shouldn’t stir TOO much, because it allows a ton of heat to escape from the crockpot. (If you don’t have a crockpot, brown the turkey first in a frying pan, then add all ingredients to a large pot, bring to a boil, and simmer for 30 minutes or so – the longer the better!).*
Ladle into bowls and add toppings of choice (she chose nutritional yeast and avocado, but suggests cheese, cilantro, Greek yogurt, sour cream, or tortilla chips). Enjoy!
If made according to these instructions (for 5 servings pre-toppings), each serving will contain 174 calories, 3g fat, 21g carbs, and 17g protein.

Greek Chicken Kebabs with Homemade Tzatziki Sauce

I have really been missing one of my favorite restaurants in Katy where we get the most delicious kebabs so this recipe really caught my eye and I couldn't wait to try it. The homemade Tzatziki sauce was easy to make and so delicious. Since we don't have a grill right now I baked ours in the oven (and also, baked the veggies about 5 minutes extra on their own before adding them to the skewers with the chicken for the rest of the cook time). The marinade for the meat was amazing as well and I have been enjoying the leftovers immensely! Thanks Mel's Kitchen Cafe for the recipe!

Ingredients:
Tzatziki Sauce:
2 cups plain Greek yogurt
1 English cucumber, shredded
1 clove garlic, pressed through a garlic press (or finely minced)
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

Marinade:
4 cloves garlic, finely minced
2 tablespoons fresh lemon juice (from about 1 large lemon)
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 tablespoons plain yogurt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried coriander
1/2 teaspoon salt
1/4 teaspoon pepper

Chicken and Vegetables:
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
3 small to medium zucchini, sliced 1/2-inch thick
1-2 red peppers, cut into squares
1 red onion, cut into squares
(I also used a can of artichoke hearts)

Directions:
For the tzatziki sauce, wrap the shredded cucumber in a kitchen towel and squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to blend.
For the marinade, in a liquid measuring cup or small bowl, whisk together all the marinade ingredients.
Place the chicken in a resealable gallon-size ziploc bag (or in a shallow dish) and pour in the marinade. Seal the bag (or cover the dish) and let marinade for 1-2 hours.
If using wooden skewers, soak them for 15-20 minutes prior to assembling.
Thread the chicken, zucchini, peppers and onion onto skewers. Give the kebabs a little sprinkle with salt and pepper on both sides.
Grill over medium to medium-high heat until cooked through, about 2-3 minutes per side.
Serve immediately with tzatziki sauce for dipping.

Healthy Crustless Quiche

I have made this quiche a multiple times now and love having it on hand all during the week for a quick, healthy and filling breakfast. I found it originally on The Lyons' Share Wellness. She has some great super healthy recipes.

Ingredients (6 servings)
9 eggs
1 cup liquid egg whites (or add an additional 4 eggs)
1/2 cup milk, unsweetened almond milk, or other unsweetened milk alternative
6 cups of vegetables (I always use onion, tomatoes and spinach plus various combos of broccoli, cauliflower, zucchini, asparagus, kale, etc)
1/2 cup salsa
(I like to sprinkle a little low fat cheese on top)


Instructions
Preheat oven to 400 degrees.
Grease or spray 9x13 casserole dish.
Chop veggies into bite-sized pieces, and lay in greased dish.
In a separate bowl, whisk together eggs, egg whites, and seasoning. Pour egg mixture on top of veggies.
Bake 45-50 minutes or until top is browned and middle of casserole has set.
Enjoy!

Healthy White Chicken Chili

I have been embracing the fact that I actually have time to cook again and it has been fun looking for new (and hopefully healthy) recipes to try! I love all kinds of chili but especially chicken chili. I found this healthy version on The Lyons' Share and changed up a couple things but it was great and made tons!

original recipe HERE, what I did below...

Ingredients:

1-2 lbs raw chicken breast

4 stalks celery

1 small yellow squash

1 medium zucchini

1 yellow/orange bell pepper

1 cup chopped onion

2 cups kale, cut in bite size pieces

2 T minced garlic

1 c salsa verde

1 t salt

2 cans beans (I used 1 great Northern and 1 cannellini)

1 carton chicken broth

Directions:

- Chop all vegetables except 3 stalks of celery into bite-sized pieces and place in crock pot

- Place chicken breasts, garlic, salt and 1 can beans on top of vegetables and pour salsa over top (I used great Northern)

- In a blender place remaining 3 stalks of celery, chicken broth and other can of beans (cannellini)and blend together

- Pour mixture on top of everything else in crockpot

- Cover and cook on low for 8 hours

- 30 minutes before serving shred chicken and add the chopped kale

Stuffed Enchilada Zucchinis

We loved this recipe from Mel's Kitchen Cafe! (original recipe here) It took a little more prep work than I am willing to do every night but it was well worth it. We had plenty of leftovers for me to have for lunches the next couple days :-).

Prep Time: 20 mins
Cook Time: 40 mins

Ingredients:
4 medium zucchini, halved
12 ounces lean ground turkey or ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped onion
2 cloves garlic, finely minced or pressed
1 jalapeno, finely chopped (seeds and membrane removed for want less heat)
16 ounces tomato sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon granulated sugar
1 teaspoon dried oregano
1/2 teaspoon ground coriander
15-ounce can pinto beans, rinsed and drained
2 cups shredded Monterey Jack
Chopped cilantro for garnish

Directions:
Preheat the oven to 425 degrees F.
Scoop out the center of each zucchini, discarding the seeds and leaving the outer zucchini flesh about 1/4-inch thick, forming little zucchini boats. Sprinkle the cut side of each zucchini with a little bit of salt (a pinch for each zucchini half). Set aside while preparing the filling.
In a large, 12-inch nonstick skillet, cook the ground turkey or beef over medium heat with the salt and pepper, breaking the meat into little pieces as it cooks. Once cooked all the way through, drain any excess grease, except for 1-2 teaspoons, and scrape the meat to a plate.
Return the skillet to medium heat and add the onion, garlic and jalapeno. Cook the mixture until the onion has softened and turned translucent, 4-5 minutes.
Stir in the tomato sauce, chili powder, cumin, sugar, oregano, and coriander. Bring the mixture to a simmer and cook for 5 minutes.
Lightly grease a 9X13-inch baking pan with nonstick cooking spray. Ladle in about 1/3 cup of the sauce and spread across the bottom of the pan.
Stir the cooked meat and beans into the remaining sauce in the skillet.
Scoop an even amount of the meat and sauce mixture into each zucchini boat, piling it on.
Cover the baking dish with a layer of lightly greased foil and bake for 15 minutes. Uncover and layer the cheese over the top. Bake for about 20 minutes more until the zucchini is fork tender.
Sprinkle the chopped cilantro on top and let the zucchini enchilada boats rest for 5 minutes before serving.

Recipe Permalink: https://www.melskitchencafe.com/stuffed-zucchini-enchilada-boats/

Pepperoni Pasta Bake

I love creamy cheesy pasta dishes, so even though I knew I wouldn't get to eat this recipe from Everday Foods magazine, since I've never seen jumbo gluten-free pasta shells, I still wanted to make it! Unfortunately the rest of my family doesn't love those types of pasta dishes quite as much as me. They liked these for the most part, but I know I would have appreciated them much more! I tried a little bite of the filling and I do think I would some salt next time. I also loved that I was able to get some extra veggies in the meal with the addition of zucchini to the cheesy filling.

Ingredients:
2 1/2 cups part-skim ricotta
1 1/4 cups grated zucchini (about 1 medium)
1/3 c chopped fresh basil leaves, plus more for serving
1 large egg, beaten
coarse salt and pepper
3 cups marinara, divided
28 jumbo pasta shells (7 oz), cooked according to package instructions
26 small pepperoni slices (2 oz)
3/4 cup shredded part-skim mozzarella

Directions:
Preheat oven to 400 degrees.
In a medium bowl, combine ricotta, zucchini, basil, and egg; season with 1/2 t each salt and pepper.
Spread 1 cup marinara in a 9x13 inch broiler proof baking dish.
Fill each shell with 1 heaping Tablespoon ricotta mixture and arrange in an even layer in dish.
Top with remaining 2 cups marinara, then pepperoni and mozzarella. Cover with foil and bake until sauce is bubbling, about 30 minutes.
Heat broiler, remove foil, and broil until cheese is browned in spots, about 3 minutes. Top with additional basil and serve.

Serves 4: 694 cal; 28g fat; 39g protein; 72g carb; 3 g fiber

Quinoa Salad with Zucchini, Arugula, Tomatoes and Mint Vinaigrette

While looking for new yummy quinoa recipes I came across the blog Authentic Suburban Gourmet and saw this yummy one. It looked delicious and incorporated lots of things I love, plus some new elements I was excited to try (raw zucchini, mint). I made it at the beginning of the week and ate it all week long for lunches. I just kept the arugula separate and mixed it in when I was ready to eat. It was amazingly fresh and light, yet so filling as well. Definitely a perfect combination of flavors for summer!

Salad
1 C. Quinoa
2 C. Chicken Stock (I had made a big batch with just water, and it was fine)
½ t. Salt
2 Medium Zucchini, one inch julienne slices
2 C. Tomatoes, small orange or cherry, halved
2 C. Arugula
½ C. Pine nuts, dry roasted or toasted
¼ C. Cilantro
Salt and Pepper to taste

In a medium sauce pan, add the quinoa and chicken stock plus ½ t. of salt. Quickly stir and bring the mixture to a boil. After it boils, reduce the heat to simmer and cover with a lid for about 10 minutes. Check and stir the quinoa. If liquid remains, check every 2 to 3 minutes until liquid has evaporated. Set aside to cool.
Once the quinoa is cooled, add to a large bowl to assemble the salad. Add the zucchini, tomatoes, pine nuts and cilantro. Toss gently and add the vinaigrette and toss again to combine. Right before serving, toss in the Arugula. Taste and then season with additional salt and pepper as desired.

Mint Vinaigrette
1 C. Fresh mint leaves, lightly packed
3 T. Red wine vinegar
2 t. Dijon mustard
2 Garlic cloves, minced
½ t. Sugar
½ t. Salt
8 Grinds pepper
½ C. Olive Oil

Add all of the above ingredients to a food processor. Pulse until well combined. Taste and adjust salt and pepper to your desired taste level. Set aside to strengthen the flavors for about one hour.

Calories...I divided it into 6 servings, which per my calculations would make it about 315 calories per serving

Mini Ham & Cheese Quinoa Cups

I found these little guys on Iowa Girl Eats and fell in love. They are just so cute...and sounded yummy and good for you at the same time. I left the ham out when I made mine this time, but I'm sure the salty ham is a nice addition to the flavors in the little quiches. These have been great to have on hand for breakfast for me, just heat some up and I'm ready to go! Plus, as she mentions, you could try any variety of ingredient combinations!

Makes 28 mini cups
Ingredients:
2 cups cooked quinoa (about 3/4 cup uncooked)
2 eggs
2 egg whites
1 cup zucchini, shredded
1 cup shredded sharp cheddar cheese
1/2 cup diced ham (I left out this time)
1/4 cup parsley, chopped
2 Tablespoons parmesan cheese
2 green onions, sliced
salt & pepper

Directions:
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin.

Brown Rice and Black Bean Casserole

(the end of my busy picture season is wrapping up so I'll hopefully be back to more frequent posting soon!)
This is a perfect meal for fall and winter! It's has the cheesiness I love in casseroles, but without the guilt because of all the added veggies and lowfat cheese. I saw this recipe on Peachtree Cooking and luckily I loved it enough to eat it for lunch and dinner for days in a row...the rest of my family were not fans :-). I would still make it again though! I think I would use a low-fat cheddar on top that melts a little easier and just use the swiss mixed in with the casserole itself.

Ingredients:
1/3 cup brown rice
1 cup vegetable broth (I used chicken broth)
1 Tbs. olive oil
1/3 cup onion, diced
1 medium zucchini, chopped or thinly sliced
2 chicken breasts, cooked and diced (I used 1 can chicken)
3/4 cup sliced mushrooms
1/2 tsp. cumin
Salt, to taste
Cayenne Pepper, to taste
1 (15 oz.) can black beans, rinsed and drained
1 (4 oz.) can green chilies
1/3 cup carrots, chopped small
2 cups shredded swiss cheese (I used 2% swiss slices and shredded them)

Directions:Mix the rice and chicken broth in pot on stovetop, bring to a boil. Reduce heat to low, cover and simmer 45 minutes, or until rice is tender. Preheat oven to 350 degrees. Lightly grease a medium-sized casserole dish (I used 9x9). Heat the olive oil in a skillet over medium heat and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt and cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through. In a large bowl, mix the rice, onion, zucchini, chicken, mushrooms, beans, chilies, carrots, and half of the swiss cheese. Transfer to the baking dish and sprinkle remaining cheese on top. Cover casserole dish loosely with foil and bake for 30 minutes. Uncover and bake 10 more minutes, or until bubbly and lightly browned.

Cheesy Zucchini Enchiladas

This is another recipe from Skinnytaste and it was another delicious one! I will admit that though I was initially really excited about these (zucchini + enchiladas was a fun new combo to me), as I started preparing them I got a little nervous. They are really simple when it comes to ingredients and I was worried that they were going to be bland and no one would like them, including me. Luckily I was wrong. They were full of flavor and absolutely delicious, especially with fresh avocado on top!

Ingredients:
* cooking spray
* 1 tsp olive oil
* 2 cloves garlic, crushed
* 2 medium scallions, chopped
* 1/4 cup cilantro, chopped
* 2 medium zucchinis, grated
* kosher salt and fresh ground pepper
* 1 1/2 cups grated reduced fat mexican blend cheese
* 4 Large La Tortilla Factory Low Carb tortillas (I just used 6 plain corn tortillas)
* chopped scallions
* chopped cilantro
Enchilada sauce:
* 1 garlic cloves, minced
* 1 tbsp chipotle chilis in adobo sauce, optional for more heat (I used 1 T of the liquid in jar, but not the actual peppers)
* 1 cups tomato sauce
* 1/4 tsp chipotle chili powder
* 1/4 tsp ground cumin
* 1/2 cup fat free vegetable broth (I used chicken broth)
* kosher salt and fresh pepper to taste

Directions:
For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.
In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.
Remove from heat and add 1/2 cup cheese; mix well.
Divide zucchini between in each tortilla, roll and place seam side down in baking dish.
Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.
Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!

Easy Asian Stir-Fry

This recipe was in the Sunday paper's Parade magazine not too long ago. It uses all my favorite veggies (asparagus, broccoli and zucchini) so I had to give it a try. It was surprisingly flavorful despite being pretty much veggies and soy sauce. I loved it and I loved that I felt good eating it! (and it makes lots, so be prepared for leftovers!)

Ingredients:
1 each green, orange and red bell pepper (I used yellow instead of green)
2 large zucchini
1/2 onion
1 head broccoli
15 asparagus spears
2 cloves garlic, minced
2 T olive oil (I used sesame oil)
2 T soy sauce (I used low-sodium)
salt and black pepper
(I also sprinkled some ground ginger on it)

Directions:
1. Chop or slice all of the vegetables into bite size pieces.
2. Lightly oil a wok or skillet; heat over low until very hot.
3. Add the garlic; saute to a golden brown.
4. Add all the vegetables. Sprinkle with salt and black pepper to taste. Increase the heat to medium and stir-fry for 3 minutes or until the veggies are crisp-tender.
5. Add the soy sauce and stir well to blend.
6. Transfer to a large bowl, adjust season and serve with rice (I used jasmine rice).

Zucchini Risotto

This was another recipe I found on Delicious Dishes. It is such a bummer when recipe sites you like stop posting, but at least you can always go back through the old ones! This was really yummy and could easily be a main course meal. I served it with some chicken just because I knew it wouldn't work as a meal for my family, but I would have been fine without anything else. I love zucchini and I love risotto so it was a great combination for me!

Ingredients:
1 cup arborio rice
2 Tbsp butter
1 onion, chopped
1 tsp garlic salt
3 cups chicken stock
1/2 red pepper, chopped
1 zucchini, chopped
1/2 cup milk
3/4 cup grated parmesan cheese
freshly ground pepper

Directions:
In heavy saucepan, saute rice in butter stirring constantly.
Add onion, red pepper, and garlic salt. Saute until onions and peppers are tender.
Add 1 cup chicken stock, stirring frequently.
As the liquid cooks down, continue adding 1/2 cup stock at a time until all the stock is used and the mixture is creamy. Keep stirring!
Add zucchini.
Stir in milk.
Fold in cheese.
Top with fresh ground pepper.
Serve immediately.

Mediterranean Spring Bowls

As soon as I saw these bowls on Favorite Family Recipes I couldn't wait to try them! They incorporate so many things we love and they didn't disappoint. It was fun to add some new and different flavors from our usual southwestern fare and I couldn't stop eating it! (there is lots of garlic, so be sure everyone eats some so you don't kill each other with your breath!) (it's a copy cat of White House Grill, but I have never been there so I'm not sure how it compares)

Ingredients:
1 bottle Lawry’s lemon pepper marinade
2 chicken breast halves (I used 3)
lemon pepper
1 onion, diced
1 medium-sized zucchini, diced
1 green bell pepper, diced
1/2 c. garbanzo beans (I forgot to get these so left them out)
12-15 cherry (or grape) tomatoes
feta cheese (used reduced fat)
For the rice:
1 c. long-grain, white rice
2 c. water
3 Tbsp. olive oil
juice of 2 lemons
4-5 cloves garlic, crushed (I used 6)
1/2 tsp. pepper
salt (to taste)

Directions:
Marinate chicken breast halves in lemon pepper marinade for at least an hour (sealed tightly in a plastic Ziploc bag works best). Remove chicken and discard marinade. Place chicken in a 9x13 glass baking dish and sprinkle with lemon pepper on both sides. Bake at 350-degrees for about 35 min or until juices run clear and chicken is completely cooked through. While chicken is cooking, heat a little bit of oil in a large skillet. Add diced onion, zucchini, bell pepper, and garbanzo beans. Saute until onions become clear. Add tomatoes and saute an additional minute or so until tomatoes become hot.
Chop up cooked chicken into smaller pieces and stir in with sauteed veggies.
For the rice:
Cook rice with water according to package instructions (or in a rice cooker). After the rice is cooked, combine remaining ingredients (from olive oil on...) and pour slowly over rice while fluffing with a fork. Add more lemon juice a little at a time if needed.
To serve: (I put it all in one big serving bowl this time)
Put a scoop or two of rice on a plate (or in a bowl). Add sauteed veggies and chicken. Top each bowl with about 2 Tbsp. feta cheese (or to taste).

Rumbi Rice Bowls

I have never been to Rumbi, but when I saw this recipe on Favorite Family Recipes I thought it looked really delicious and was intrigued by the combination of flavors and ingredients used. Her picture looks much more appetizing than mine though - I was in a hurry so I used my food processor to chop all the veggies, which left much smaller pieces. In my opinion the sauce makes this meal! I loved the rice and the chicken and veggies are just ok, but when you combine the two together and top it with the sauce it is heavenly! Loved it!!!

Ingredients:
1 Tbsp. vegetable oil (I used canola)
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes (I used pre-cooked and chopped chicken, like I said, I was in a hurry)
*Rumbi Rice (see recipe below)
**Spicy Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side.

*Hawaiian Coconut Rice with Red Beans aka Rumbi Rice
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (I used light)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

**Spicy Hawaiian Teriyaki Sauce:
3/4 c. teriyaki sauce
1 tsp. soy sauce (I used low sodium)
2 tsp. chili garlic sauce (aka: sriracha)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine teriyaki sauce, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the teriyaki sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (I just realized I didn't even cook mine, I just mixed it in a bowl and poured it on top and it was great)

Lemon-Herb Zucchini Fettucine

 

This is recipe came from Our Best Bites and was a perfect summer time dish...and it has been feeling like summer around here already :-). I loved it and I loved the leftovers the next day for lunch. I'll definitely be making this again and again over the next few months!

Ingredients:
2 large boneless, skinless chicken breasts
2 lemons
2 T Red Wine Vinegar
Olive Oil
1/2 lb Fettuccine (I used gluten-free spaghetti noodles)
2 medium zucchini
1 C shredded parmesan cheese
5-6 cloves garlic
Fresh Basil (about 1/2 C)
Fresh Oregano (about 1/4 C) (I used a couple dashes of dried oregano)
Olive oil
Salt and Pepper

Directions:
Prepare grill. You could also do this on the stove top in a skillet, or a grill pan. (I used my George Foreman grill)
Place chicken in a zip-lock bag with the juice of one lemon, a couple tablespoons of olive oil, and a couple tablespoons of red wine vinegar. Smoosh around and set bag aside while you get your other things ready.
Put the pot on the stove to boil water for the pasta. While you're waiting for the water to boil, slice the zucchini in half length-wise. Drizzle with olive oil and sprinkle with salt and pepper.
Press, or finely mince garlic cloves. In a small sauce pan on the stove, place 1/4 C olive oil and add garlic. Turn burner onto low-med heat. It shouldn't be popping and frying, it should just slowly warm, infusing the oil with the garlic and removing that zing fresh garlic has.
When water boils, add pasta and a spoonful of salt.
Remove chicken from bag and salt and pepper both sides. Place chicken, and zucchini on grill.
While chicken and zucchini are grilling and pasta is boiling, chop herbs and get out cheese. Zest both lemons and juice the one that hasn't been juiced.
When everything is done cooking mix it all together.
When zucchini and chicken are done take them off the grill and chop them up.
Drain pasta and immediately place in a big bowl. Place chopped zuch and chicken on top. Add lemon zest, lemon juice, cheese, herbs, and garlic-olive oil mixture.
Now take some tongs and give everything a big toss. If you feel it needs more moisture, add a little of the pasta water, or a little more olive oil. This will make 4 generous servings.
Garnish with a little more Parmesan on top and another squeeze of lemon if you have any left.

Gluten-Free Chicken Noodle Soup

 

(there is more broth than this, but it's hard to get a picture of all the yummy stuff when it is covered by broth)
I adapted this recipe is from a site I used to visit often but sadly isn't posting new recipes, Kill the Gluten. You can use whatever noodles you like and you could mix it up with any variety of vegetables as well. Leaving the noodles separate has helped make the leftovers stay delcious...and having the leftovers in the fridge has been an easy and healthy lunch to go to. Aaand my kids ate up every bite in their bowls!

Ingredients:

3 chicken breasts

6 cups water

6 GF chicken bullion cubes

8 oz. GF noodles (I use penne for pretty much everything because our Walmart has them for cheap)

2 t. minced garlic

1 large onion, finely chopped

4 large carrots, chopped

2 zucchini, chopped

2 tomatoes, chopped

1 t. kosher salt

1/2 t. pepper

1/2 c. parsley, finely chopped

Directions:

Boil chicken with water and bouillon. When chicken is mostly cooked, add all the vegetables and bring to a boil. I added vegetables as I chopped them and did them in order of those that needed more time to cook (garlic/onions, carrots, zucchini and then tomatoes). While this pot was cooking I cooked my noodles in a separate pot (gluten-free noodles fall apart easily, so it may not be necessary to do this with regular ones) When it was time to serve the soup I added noodles to each bowl. I have been storing them separately in different dishes in the fridge and it has worked perfectly!

Lemon Zucchini Mini Muffins

When I saw these little guys on My Favorites I was excited to try them. I have never made my own zucchini bread, muffins, etc. but they were one of my favorite treats growing up. These were super yummy...my kiddos LOVE them!

(I doubled the recipe for the batter, but not the icing)
Ingredients:
1/2 cup butter softened
1 cup sugar
1 egg
1 cup finely shredded zucchini (I used my food processor)
lemon zest from 2 lemons plus lemon juice from one of them
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
Lemon Glaze:
2 cups confectioner's sugar
2+Tbsp lemon juice (I had to use WAY more than that to get my icing creamy)

Directions:
In a mixing bowl cream butter and sugar. Beat in egg, zucchini and lemon zest. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture. Drop by Tbsp into mini muffin pan. Bake at 375 for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread drizzle over cooled muffins.

Sirloin and Summer Vegetable Kebabs with Chimichurri

This recipe came from the latest Martha Stewart magazine. I've been craving my favorite beef kabobs from a local restaurant, but haven't had the chance to go get any, so I decided to make my own to hold me over :-). I loved the flavor of the meet and the chimichurri was really good. I put a little less oregano than called for and would put even less the next time around (I felt like it overpowered the other flavors a little). Kebabs just always look so pretty and are a fun way to eat your veggies. I made a wild rice blend to go with it and loved it...I'm really loving wild rice lately!
Ingredients:
1 lb. beef sirloin tips, cut into 1 1/2 in pieces
2 T balsamic vinegar
1 T soy sauce
1/2 t freshly ground pepper
1 med zucchini
1 small yellow summer squash
1 onion
1 red bell pepper
For Chimichurri...
Whisk together:
1/2 c fresh flat-leaf parsley, chopped
1/2 c fresh oregano, chopped
2 cloves garlic, minced
1/4 c Extra Virgin Olive Oil
2 t fresh lemon juice
3/4 t coarse salt

Directions:
Marinate beef in vinegar, soy sauce and ground pepper for 30 minutes (also soak 4 wooden skewers in water during this time).
Slice veggies into 1 inch pieces.
Heat grill to med-high.
Thread beef onto skewers alternating with vegetables.
Grill for 7-8 min per side.
Drizzle/Dip with Chimichurri.