Cheesy Zucchini Bake

After a great harvest of zucchini this year, I was looking for great new ways to serve it to my family.  I found this recipe and it was a hit with the hubby and kids.

Ingredients:
  3medium-sized zucchini, cut in slices or half-moon slices
2-4 T chopped fresh basil (I suppose you can use dry...but truly the fresh makes it taste heavenly)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheeses (I used mozza Cheese and Parmesan - NOT the dried canned kind either!) divided - reserve 1/4 cup of mixture for topping later.
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the zucchini and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

Original Recipe found on Kalyn's Kitchen

Chipotle Cauliflower Bake

1 head Cauliflower
3/4 cup miracle whip
3/4up sour cream
3/4 tsp chipotle pepper
1/2 tsp paprika
1/2 cup mozza cheese, grated

Directions

• Preheat over at 375
• wash cauliflower and cut into small pieces.
• Steam cauliflower (in pot of microwave)
• mix together all ingredient except for mozza cheese
• pour over steamed cauliflower and mix until coated
• Bake uncovered for 30 mins
• 5 mins before its complete, sprinkle grated mozza cheese over the top.

Curried Cauliflower

1 large head cauliflower, broken into small florets
1  can condensed cream of chicken soup
3/4 cup mayonnaise
1/4 cup milk
2 teaspoons curry powder
12 wheat crackers (I use premium plus)
1/4 cup melted butter

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.

In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower. 

Bake in preheated oven for 30 minutes.

Beef & Veggie Stir Fry

3/4 - 1 lb steak (I use flank or sirloin), cut into slices
1/2 purple onion, sliced
2 C fresh mushrooms, sliced
1 med red pepper, cut in strips
1 Zuchinni, sliced
2 cloves garlic, sliced in 4
2 tsp. beef bouillon or 2 cubes
1/3 c. water
1/4 c. soy sauce
2 tbsp. cider vinegar
2 1/2 tsp. cornstarch
1 tsp. sugar
4 Tbsp oil, divided

Stir together soy sauce, vinegar, cornstarch and sugar. Disolver bouillon in water and pour into soy sauce mixture. Set aside.

In large skillet or wok, heat 2 tablespoons oil over high heat; add garlic and cook a few seconds. Add meat and stir-fry 2 minutes (meat will be slightly pink in center). Remove meat and juices.

In the same pan, heat 1 tablespoon oil. Add vegetables and stir-fry 2 minutes over high heat. Add remaining 1 tablespoon to the edge of the skillet; add meat and juices, then bouillon mixture. Stir; cover and cook 2 minutes. Stir to serve over rice or noodles.

Cream Corn

This is by no means a low fat recipe but it has become a quick favorite at our family gatherings. It has been added as a side dish for our traditional Christmas Dinner.

5 cups frozen corn (let stand at room temp for about 30 mins)
1 cup whip cream*
1/2 cup milk*
1 tsp salt
6 tsp sugar
1/4 tsp pepper
add all these ingredients together and bring to a boil

Mix 2 Tbsp butter and 2 Tbsp flour together. Stir into the corn mixture, simmer to thicken. Serve hot.

* or 1 1/2 cups half and half

Sechwan Green Beans

4 tsp sesame oil
2 Tbsp minced fresh ginger
4 cloves finely chopped fresh garlic
saute together for 2 mins

1/2 tsp crushed red pepper flakes
add to above and cook for one more minute

2 Tbsp soy sauce
3 Tbsp brown sugar (or sugar substitute)
3 Tbsp Oyster sauce
add to ginger and garlic and cook until thick.  


Add green beans (about 2 cups)***


***If using frozen beans, rinse to thaw. If you use fresh, Blanche them first