Zucchini, fresh basil, and cheese provide layer upon layer of rich flavor in today’s easy-to-make recipe.This Zucchini bake is a perfect meal to serve during family gatherings, it’s not only very tasty, but a healthy choice as well (make sure to use low-fat cheese!). We found this recipe on kalynskitchen.com, check out the ingredients and cooking directions below.

Ingredients:

Ingredients:
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
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 cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Cooking Directions:

Kick back with a glass of classic Spanish Sangria this summer for some personal mom-time. While the kids are out enjoying the hot sun, go ahead and soak it all in–you deserve it. This recipe we have found just for you from allrecipes.com should do the trick. But of course, as always, we love nothing more than to hear what you have to offer for all of our mom friends Check out the ingredients and directions below.

Ingredients:

• 1 lemon
• 1 lime
• 1 orange
• 1 1/2 cups rum
• 1/2 cup white sugar
• 1 (750 milliliter) bottle dry red wine
• 1 cup orange juice

Directions:

1. Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
2. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

Courtesy of wholeliving.com

Salads recipes may be the most subjective of the food world–and that’s a good thing! The great thing about salads is their flexibility. Toss in your favorite veggies, dressings, and anything else you can think of for a wholesome and tasty meal. Today, we bring you this delicious Cobb Salad recipe from wholeliving.com. Check out the ingredients and cooking directions below.

Ingredients:

• 1 boneless and skinless chicken breast half
• 2 large eggs
• 3 slices turkey bacon
• 1 head romaine lettuce, stalk and tough outer leaves removed, sliced crosswise into 3/4-inch-wide strips (about 6 cups)
• 1 cup chopped fresh watercress
• 3 tomatoes, chopped into 1/2-inch pieces (about 1 1/2 cups)
• 1/2 small ripe Hass avocado, peeled, pitted, and cut into 1/2-inch pieces (about 1/2 cup)
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh chives
• 1 ounce blue cheese, crumbled
• 3 tablespoons red-wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon freshly ground pepper

Cooking Directions:

1. Bring a medium saucepan of water to a boil. Add chicken; cook at a bare simmer until it is cooked through, about 15 minutes. Transfer to a plate, and cut into 1/2-inch cubes; set aside.
2. Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover; let stand 11 to 12 minutes. Transfer to a small bowl, and cover with cold water; let cool, and peel. Slice eggs in half lengthwise. Discard one yolk, and pass the other through a fine sieve into a small bowl; set aside. Slice each egg white into six wedges; set aside.
3. Cook bacon in a medium saute pan over medium-low heat until browned and fat is rendered, turning once, about 3 minutes per side. Transfer to drain on paper towels. Let cool; roughly chop.
4. Spread lettuce on a serving platter. Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley, and chives in separate rows.
5. Make the vinaigrette: In a small bowl, whisk together cheese, vinegar, and mustard. Slowly whisk in the oil. Season with pepper. Drizzle vinaigrette over salad, and serve immediately.

Courtesy of myrecipes.com

Ready to shape up that summer body? That commitment often involves choosing ‘healthy’ over ‘tasty’. But let I’m Proud of My Kids help you keep the ‘tasty’ while still enjoying the ‘healthy’. Check out the ingredients and cooking directions for this all-inclusive salad that will be sure to not only keep your hips looking pretty, but also keep your taste buds happy .

Ingredients:

• 3 tablespoons fresh lime juice
• 2 tablespoons grapeseed or vegetable oil
• 1 tablespoon sugar
• 2 large firm-ripe mangoes (2 lbs. total)
• 2 medium firm-ripe avocados (1 lb. total)
• 2/3 cup each thinly sliced green onion and chopped cilantro
• 1 tablespoon minced fresh hot red or green chile (or 1/2 tsp. dried red chile flakes)
• 1 pound (70 to 110 per lb.) peeled cooked shrimp

Cooking Directions

1) In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves

2) Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.

Note: Nutritional analysis is per serving.

recipe courtesy of cooks.com

Time for a classic Italian pastry dessert: the infamous Cannoli. Although these tasty delights have a reputation of being tough to make, we’ve found a recipe that breaks down the ingredients and cooking direction into two parts, one for the outer shell (tube), and one for the creamy frosting inside. Check them out below, courtesy of Cooks.com

Ingredients/Directions:

Directions: