Zucchini Fries

We had BLT's for dinner last night and I wanted a side to go with them that was kinda sorta healthy, but also fit the bill for sitting next to a sandwich full of bacon. These did the trick!

Serves 4

INGREDIENTS:
1 large zucchini (about 1 lb.)
3/4 cup of bread crumbs
3 tbsp of flour
2 eggs
Cooking spray
Salt and Pepper

DIRECTIONS:
1. Preheat oven to 450*
2. Cut zucchini into "matchsticks" that are about 2 inches long and 1/2 inch wide.
3. Make an assembly line starting with the flour, beaten eggs, and then the breadcrumbs. Dip zucchini into each in that order.
4. Spray cookie sheet with cooking spray and place coated zucchini onto pan. Spray zucchini with spray.
5. Season with salt and pepper and then bake for about 20 minutes.

Portobello Mushrooms

I'm a big mushroom fan. Throw 'em in a pasta dish, use them as a side, make them into a main dish....they're just so versatile. Here's are a couple of ways to incorporate them into your eating life.

Grilled:

INGREDIENTS:
4 Portobello mushrooms
8 tbsp olive oil
Montreal seasoning
Garlic powder
Lemon pepper

DIRECTIONS:
Pour one tbsp of oil on each mushroom. Season to your preference.
Place mushrooms on grill. Cook over medium flame for 5-7 minutes.
Flip and baste each mushroom with remaining olive oil.
Cook an additional 5-7 minutes.

Baked Mushroom Parmesan

INGREDIENTS:
4 Portobello mushrooms
2 cups of mozzarella cheese
1 jar of pasta sauce
1/2 cup of Parmesan cheese
Olive oil

DIRECTIONS:
1. Preheat oven to 350*.
2. In a frying pan, saute mushrooms in olive oil for 3 minutes per side.
3. Spread some pasta sauce on the bottom of a 9x12 casserole dish.
4. Place mushrooms into casserole dish, top side down.
5. Add mozzarella to the inside of each mushroom.
6. Spread sauce over each mushroom.
7. Sprinkle Parmesan over mushrooms and bake for about 30 minutes.

Veggie Casserole

My family has this every holiday. It's just one of those good, comfort food recipes that reminds you of home.

Serves 8

INGREDIENTS:
2 bags of frozen mixed vegetables (carrots, peas, broccoli, Lima beans)
1 cup of sour cream
1 can of cream of mushroom soup
2 cups of cheese, shredded
1 cup of Ritz crackers, crumbled
4 tbsp butter, melted

DIRECTIONS:
1. Preheat oven to 350*
2. Cook veggies according to package directions
3. Mix veggies, sour cream, soup, and half of the cheese. Place in large casserole dish.
4. Top with remaining cheese and crumbled crackers. Drizzle butter over top.
5. Bake for 40 minutes or until hot and bubbly.

Roasted Vegetables

This is a Racheal Ray recipe. She uses broccoli as her vegetable, and while that is delicious, I've also tried this with squash, mushrooms, cauliflower and bell peppers. Every type of veggie I've done this with has been good!!

Serves 4

INGREDIENTS:
1/4 cup extra virgin olive oil
5-6 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning blend (such as Montreal Steak Seasoning by McCormick brand Grill Mates)
1 large head broccoli, cut into thin, long spears

DIRECTIONS:
1. Pre-heat oven to 425°F.
2. Place olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet
3. Roast the broccoli until ends are crisp and brown and stalks are tender, 17-20 minutes.

Artichoke and Spinach Au Gratin

This is my take on a Weight Watchers recipe that I recently tried. If you like artichoke spinach dip, you'll love this!

Serves 6

INGREDIENTS:
3 cups of artichoke hearts, roughly chopped
1 package of frozen spinach, thawed and drained
2 cups of Swiss cheese, shredded
1/2 cup of Parmesan cheese, grated
Desired seasoning (I used salt, pepper, garlic powder and a little paprika)

DIRECTIONS:
1.Combine spinach and artichoke hearts in casserole dish
2. Sprinkle Swiss over top
3. Broil on low for about 15 minutes
4. Add Parmesan and broil for an additional 3-5 minutes