Archive | July, 2012

Lemony Zucchini Orzo Feta Salad

30 Jul

Served with a lemon twist

Basically yesterday was a marathon of zucchini-related meals. First, zucchini morning glory muffins, then this pretty awesome orzo salad. We were so hungry, as we hadn’t eaten lunch yet and it was already 2:30pm. This meal got whipped together with what we had in the fridge in 15 min, and had us sated lickety-split.

Ingredients

  • one small box of orzo
  • 2-3 medium zucchinis, chopped into bite-size pieces
  • 1/2 c herbs– we used cilantro, but basil would be tasty too
  • 1/2 c grated parmesan
  • 3 tbsp crumbled fat-free feta
  • 2 tbsp pesto sauce
  • juice from one lemon
  • 1 tsp olive oil
  • Optional: pine nuts, halved cherry tomatoes

Method

  • Cook orzo according to box directions. Drain.
  • Chop zucchini. With 2 zucchinis, our version was more orzo-heavy than I thought it would be. Next time, we will use 3!
  • Pam a non-stick fry pan and sautee zucchini in the pan until tender and cooked through. Should be slightly brown. I would recommend lightly salting the zucchini as they sautee.
  • Toss the orzo, zucchini, cilantro, cheese, pesto, olive oil, and lemon juice together in a large serving dish. Serve warm.

An Embarrassment of Zucchini: Amazing Zucchini Tomato Feta Omelet

29 Jul

Yet another trip to the farmers’ market has yielded too many zucchinis… So yesterday, before Rafe’s friend Eddy came over, I whipped up a very quick, very healthy omelet with everything we had available, thus creating an Amazing Zucchini Tomato Feta Omelet…

Ingredients

  • 4 small/medium eggs
  • 1/3 c skim milk
  • 1 zucchini, grated
  • 1 small green bell pepper, chopped
  • 1 medium tomato, chopped
  • 2 tbsp fat-free feta
  • 1/2 tsp salt

Method

  • Pam a non-stick fry pan and sautee green pepper on medium heat until slightly cooked through but still crunchy. Put the green¬† peppers into a bowl once cooked.
  • Next beat the eggs, milk, and salt together with a whisk. Pour onto the fry pan. Drop the green peppers on top, along with the grated zucchin, tomato and feta.
  • Allow omelet to cook until crispy on the bottom. To flip (the zucchini may add moisture, rendering this difficult), take a plate and flip the omelet onto the plate, then slide back onto the fry pan.
  • Allow to cook another few minutes on this side, then serve warm. Enjoy all the farmers’ market goodies!

Spicy Asian Turkey Lettuce Wraps (super healthy)

26 Jul

Another day, another healthy recipe (trying to keep it light over here!). It hasn’t been too difficult at work, and at home, Rafe, who is instead fighting to keep the pounds on, basically takes whatever base I’m starting with and adds a fattier meat or carbier side. So it’s working because it’s good to have a good support system… ūüôā

These spicy lean turkey lettuce wraps were fantastic– filling, flavorful, and super low-cal (about 200 calories in each serving). The lettuce part of the wraps give it crispness, which is a nice contrast to the savory turkey. This recipe is for 2 servings.

Ingredients

  • about 8 oz of Jennie-O lean ground turkey (roughly half the packet– or double the recipe)
  • onion power, garlic powder, chili powder, and cayenne– all to taste
  • 1 inch fresh ginger cube, grated on microplane or otherwise chopped finely
  • 1-2 tbsp light soy sauce
  • 1-2 tsp Sriracha, to taste
  • 1/2 a zucchini, grated
  • romaine fronds
  • cilantro, for topping

Method

  • In a medium bowl, mix turkey and spices, including ginger, with a fork. I added a fair amount of onion and garlic powder, since I like them!
  • Heat a non-stick fry pan on medium, spray with Pam. Add the turkey to the pan and continue stirring and breaking up chunks of turkey until the meat has a nice ground consistency and is more or less cooked (~5-7 min). Add soy sauce and Sriracha to taste.
  • Add grated zucchini to turkey and continue stirring.
  • Once you’re done, let cook slightly and wash and pat dry your romaine.
  • Lay the turkey mix into the romaine fronds and top with cilantro.

Super Healthy Diet-worthy Tomato Soup

25 Jul

So after more than a few months of being injured and carrying a little more weight than I’m happy to, I decided to cut back on the calories a bit and try to stop eating the crap (I’m looking at you, Blue Bell ice cream).

This soup (made it last night), is not only super tasty and protein-enriched, but also very low-cal (230 for a large serving). And it includes one of my favorite veggies– cauliflower!

I have leftovers for lunch, and I’m psyched for them!

Ingredients

  • 8 small/medium tomatoes
  • Italian seasoning, salt, pepper
  • 3 cloves garlic
  • 1/4 onion, chopped
  • 1 head cauliflower
  • 1 c fat-free cottage cheese

Method

  • Roast tomatoes, onions, and garlic (whole) in a baking dish sprayed with Pam at 400 for ~1 hr, with Pam spray on top with the Italian seasoning, salt, and pepper to taste.
  • While this is roasting, steam the cauliflower until tender.
  • Once the tomatoes, onions, and garlic are done (this should make your house smell amazing), put them through a food mill, or if you don’t have one, just use the blender. Add the cauliflower and cottage cheese, and add a bit more salt if you’re feeling it.

Pumpkin Spinach Mac & Cheese

10 Jul

Cheesy and delicious

You can file this under the using-everything-in-the-cupboard-before-we-move category. Whipped this up super easy and fast, a day in advance so that our Monday night (and lunch Tues meals would be a snap).

Ingredients

  • one lb of pasta
  • 1 1/2 tbsp olive oil
  • 1/2 of onion, chopped
  • Italian seasoning/herbs
  • 1/4 tsp nutmeg
  • one large can of pumpkin
  • one brick of frozen chopped spinach
  • 1 tsp salt (or to taste)
  • 1 c grated cheddar (or your choice of cheese)
  • 1/2 c almond milk
  • 2 tbsp bread crumbs

Method

  • Cook pasta in water according to instructions. Drain and set aside.
  • Heat olive oil in deep pot on med/high. Add onion and sautee until glassy, stirring constantly. Add in Italian herbs, nutmeg, and salt and stir. Add in all of the pumpkin from the can. Taste, as you might want to add more salt…
  • Break up and stir in spinach (don’t bother thawing, as the pot will take care of that). Finally stir in the milk and all but a handful of cheese, so the sauce is smooth.
  • Dump the pasta in and stir, until all pasta is relatively evenly coated. Put all of this into a large rectangular glass dish. Top with bread crumbs and remaining cheese. You can let it all cool and store for a few days if you like, or eat tonight… If tonight, then you’ll want to preheat the oven to 400 and allow the breadcrumbs and cheese to get crispy.

Cranberry Coconut Bars

10 Jul

Not too many left…Since we’re moving this week, I’m making a desperate attempt to finish up everything in our freezer! Since we had some cranberries (and actually still have another bag!), I figured I’d whip up some cranberry bars. I wanted to use a different sort of recipe and try to make it a smidge healthier than this recipe¬†from the Food Network, so I reduced the sugar content and added some whole wheat flour. ¬†This recipe turned out amazingly! I love the sweet and crunchy accents of the coconut and walnuts.
Crust Ingredients
  • 6 tbsp unsalted butter, cut into pieces
  • 1/2 c brown sugar
  • 1/2 tsp salt
  • 1/2 c whole wheat flour
  • 1/2 c regular flour
  • 1/2 c chopped walnuts
Filling Ingredients
  • 1/2 c sugar
  • 1/2 c reg flour
  • 1/2 tsp baking powder
  • 2 eggs
  • 1-2 tbsp almond milk
  • 1 tsp vanilla
  • 1 1/2 c frozen cranberries, coarsely chopped (in half)
  • 1/2 c coconut flake
  • 1/2 c chopped walnuts (pecans would be okay too)
Method
  • Preheat to 350. Combine butter, sugar, and salt in a bowl and mix well. Gradually add flour and walnuts, pressing together with a fork. Press mixture into bottom of an ungreased square baking pan. Bake 20 minutes, until crusty and brown.
  • With a whisk, combine sugar, flour, and baking powder. Add eggs, milk, and vanilla with an electric mixer (or whisk the hell out of it). Fold in cranberries, coconut, and walnuts. Add a tbsp more milk the mixture is too thick. After crust is baked, remove from oven and spread filling on top, evenly. Return to oven and bake another 30-35 minutes. Cool on wire rack.

Zucchini Chocolate Chip Banana Bread

2 Jul

Before we snarfed more for breakfast…

Yup,¬†still working through those zucchinis from last week’s farmers’ market. We really overbought that week! We burned through half in a delicious frittata yesterday for lunch (with bell peppers and feta cheese), and I used the other half in this. Now we just have¬†one left, so I think we’ll make it before we go on our mini-vacation for July 4th.

Even though I made this bread in the evening, I had intended it to be our breakfast the next day, only I couldn’t help but try a slice out… quality assurance or something like that. We also had some for breakfast this morning. No way to start the day better than with a chocolatey zucchini bread.

Ingredients

  • 1 c whole wheat flour
  • 1 c regular (unbleached) flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch salt
  • 2 eggs
  • 1/4 c honey
  • 3 medium/small ripe bananas
  • 1/3 c brown sugar
  • 1/4 honey
  • 1 tsp vanilla
  • 1 1/2 c grated zucchini
  • 1/2 c chocolate chips

Method

  • Preheat at 350.
  • Whisk dry ingredients together (flour, baking powder, soda, cinnamon, salt) in a medium bowl.
  • With an electric beater, beat together the eggs, honey, bananas, brown sugar, honey, and vanilla. A little bit at a time, drop the flour mixture into the wet mixture, continuing to beat until smooth.¬†Then stir in the zucchini and chocolate chips.
  • Bake for ~45 minutes or until top is tan and cracked, and a knife comes out smooth.

Peach Oat Cobbler

1 Jul

With our bounty from the farmers’ market yesterday, we will have quite a lot of food to eat before we leave for our little July 4th mini-break. ¬†Peaches are at the top of the list (also on the list: zucchini, figs, melon).

This morning, after an evening of dealing with lots of boxes, I whipped up some peach cobblers. Delish! This would probably be amazing with cream, if we had anything else in the fridge. Regardless, total breakfast of champions here.

Ingredients

  • 3 peaches, pitted and chopped into bite-sized pieces
  • 4 tbsp sugar
  • 2 dashes nutmeg
  • 1 tbsp cornstarch
  • 1/2 c oat flour
  • 2 tsp baking powder
  • 2 tbsp quick oats
  • dash salt
  • 1 tbsp cold butter, cut up
  • 1/4 c almond milk

Method

  • Preheat to 350. Cut up peaches into itty bits, eatable chunks. Toss with 2 tbsp sugar, nutmeg, and cornstarch.¬†Separate out the peaches at the bottom of 4 ramekins.
  • Whisk together oat flour, baking powder, remaining sugar, salt, and oats. Mix in butter with a fork to try to get it smooth like pebbles. Then stir in milk, until just combined. Spoon the oat mixture on top of the peaches, sprinkle with sugar, and bake for ~15 minutes or until just cracked on the top.