Recipes

July 14, 2007

Volume 4

Triple Threat Fruit Smoothie

INGREDIENTS

·  1 kiwi, sliced

·  1 banana, peeled and chopped

·  1/2 cup blueberries

·  1 cup strawberries

·  1 cup ice cubes

·  1/2 cup orange juice

·  1 (8 ounce) container peach yogurt

DIRECTIONS

1. In a blender, blend the kiwi, banana, blueberries, strawberries, ice, orange juice, and yogurt until smooth.

 

Health Nut Blueberry Muffins

INGREDIENTS

·  3/4 cup all-purpose flour

·  3/4 cup whole wheat flour

·  3/4 cup white sugar

·  1/4 cup oat bran

·  1/4 cup quick cooking oats

·  1/4 cup wheat germ

·  1 teaspoon baking powder

·  1 teaspoon baking soda

·  1/4 teaspoon salt

·  1 cup blueberries

·  1/2 cup chopped walnuts

·  1 banana, mashed

·  1 cup buttermilk

·  1 egg

·  1 tablespoon vegetable oil

·  1 teaspoon vanilla extract

DIRECTIONS

 

Grilled Zucchini

INGREDIENTS

·  1 large zucchini

·  1/4 cup Italian-style salad dressing

DIRECTIONS

1. Slice zucchini in to 1/4 inch slices. Toss is a bowl with Italian dressing.

2. Place on a hot grill and grill about 4 to 5 minutes or until nice grill marks appear and the zucchini is slightly limp. Serve and enjoy

 

 

Zucchini Souffle

INGREDIENTS

·  1 cup flour

·  1 teaspoon baking powder

·  4 eggs

·  1/2 cup vegetable oil

·  1 onion, chopped

·  2 pounds zucchini, peeled and diced

·  salt and pepper to taste

·  paprika

·  chopped fresh parsley

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Sift flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and zucchini, and season with salt and pepper. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.

3. Bake in preheated oven for one hour.

 

Zucchini Relish

INGREDIENTS

·  1 cup chopped zucchini

·  1/2 cup chopped onion

·  1 tablespoon white sugar

·  1 tablespoon chopped fresh basil

·  2 tablespoons chopped red bell pepper

·  2 tablespoons lemon juice

·  1/4 teaspoon salt

·  1/4 teaspoon pepper

DIRECTIONS

1. In a medium bowl, stir together the zucchini, onion, sugar, basil, red pepper, lemon juice, salt and pepper. Cover and refrigerate until serving.

 

The Best Zucchini Fritters Ever

INGREDIENTS

·  1 large zucchini, finely chopped

·  1 small onion, chopped

·  3 eggs, beaten

·  1/2 cup freshly grated Romano cheese

·  1 cup 2% milk

·  2 cups all-purpose flour

·  salt and pepper to taste

·  garlic powder to taste

·  onion powder to taste

·  dried parsley (optional)

·  1/4 cup vegetable shortening

DIRECTIONS

1. In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley.

2. Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.

 

Zucchini Parmesan

INGREDIENTS

·  2 large zucchini, thinly sliced

·  2 tablespoons olive oil

·  1 large onion, diced

·  2 cloves garlic, minced

·  1 (16 ounce) jar spaghetti sauce

·  1 cup shredded mozzarella cheese

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).

2. In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.

3. Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).

4. Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

 

Black Pepper Beef and Cabbage Stir Fry

INGREDIENTS

·  2 tablespoons vegetable oil

·  4 cloves garlic, chopped

·  1/2 pound ground beef

·  1/2 small head cabbage, shredded

·  1 red bell pepper, cut into strips

·  2 tablespoons soy sauce

·  1 teaspoon cornstarch

·  1/2 cup water

·  1 teaspoon ground black pepper

DIRECTIONS

1. Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper. Cook, stirring, until sauce has thickened.

 

Chinese-Style Cabbage

INGREDIENTS

·  1 1/2 cups shredded Chinese cabbage

·  1/2 cup sliced celery

·  1/3 cup chopped onion

·  1 tablespoon vegetable oil

·  1/8 teaspoon salt

·  Dash pepper

·  1 1/2 teaspoons soy sauce

DIRECTIONS

1. In a small skillet, saute the cabbage, celery and onion in oil for 4-5 minutes or until crisp-tender. Sprinkle with salt, pepper and soy sauce.

 

Sauteed Swiss Chard with Parmesan Cheese

INGREDIENTS

·  2 tablespoons butter

·  2 tablespoons olive oil

·  1 tablespoon minced garlic

·  1/2 small red onion, diced

·  1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

·  1/2 cup dry white wine

·  1 tablespoon fresh lemon juice, or to taste

·  2 tablespoons freshly grated Parmesan cheese

·  salt to taste (optional)

DIRECTIONS

1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

 

Simple Swiss Chard

INGREDIENTS

·  2 tablespoons extra-virgin olive oil

·  4 cloves garlic, minced

·  1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons

·  1/4 cup balsamic vinegar

·  salt and pepper to taste

DIRECTIONS

1. Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

 

Swiss Chard with Garbanzo Beans and Fresh Tomatoes

INGREDIENTS

·  2 tablespoons olive oil

·  1 shallot, chopped

·  2 green onions, chopped

·  1/2 cup garbanzo beans, drained

·  salt and pepper to taste

·  1 bunch red Swiss chard, rinsed and chopped

·  1 tomato, sliced

·  1/2 lemon, juiced

DIRECTIONS

1. Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.

 

Chicken with Garlic, Basil, and Parsley

INGREDIENTS

·  2 tablespoon fresh parsley, divided

·  2 tablespoon  fresh basil, divided

·  4 skinless, boneless chicken breast halves

·  4 cloves garlic, thinly sliced

·  1/2 teaspoon salt

·  1/2 teaspoon crushed red pepper flakes

·  2 tomatoes, sliced

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.

2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.

3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.