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.
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
Preheat oven to 350F/180C. Spray an 8″ x 8″ baking dish with olive oil or non-stick spray. Wash the squash 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.
This kept well in the fridge overnight, but mine was gone the next day so I don’t know if it would last longer than that!
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.
- 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
- 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.
- When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.
The mastermind behind this recipe, Joanne Weir, describes it as taking all the flavors we love in enchiladas and creating something even fresher. Topped off with tomatoes and cilantro, this casserole recipe had my mouth watering instantly, truly love at first site Checkout the ingredients and cooking directions below, courtesy of bhg.com.
- 2 ears fresh corn on the cob
- 8 ounces lean ground beef
- 7 ounces uncooked chorizo sausage
- 115 ounce can pinto beans, rinsed and drained
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 large yellow sweet pepper, chopped
- 2 cloves garlic, minced
- 3/4 cup bottled chunky green salsa
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 4 8 – 9 inches flour tortillas
- 1 1/2 cups shredded cheddar or Monterey Jack cheese
Sour Cream (optional)
- Chopped tomatoes and cilantro (optional)
Preheat oven to 375 degrees F. Cut corn from cobs; set aside. Grease a 9-inch springform pan, large oven-going platter, or a 12-inch pizza pan; set aside.
2. In a large skillet cook beef and chorizo until brown and cooked through, breaking up any large pieces with a spatula; drain fat. Add beans to beef mixture and heat through. Cover and keep warm.
3. In another large skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic. Cook, stirring occasionally until tender, about 10 minutes. Add corn, salsa, chili powder, cumin, and cayenne. Cook 5 minutes, stirring occasionally.
4. Place two of the tortillas in prepared pan. Top with meat mixture. Reserve 1/4 cup of cheese. Divide the remaining 1-1/4 cups of cheese in half; sprinkle one half on the meat mixture. Add another tortilla, vegetable mixture, and remaining half of cheese. Add final tortilla. Cover loosely with foil. Bake 10 minutes. Uncover and sprinkle with reserved 1/4 cup of cheese. Bake 10 minutes more. Let stand 10 minutes. Remove sides if using springform pan. Top with sour cream, tomatoes, and cilantro. Slice with a serrated knife. Makes 6 servings.
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.
- 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
- 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.
- 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.
- 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.
- Spread lettuce on a serving platter. Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley, and chives in separate rows.
- 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.
This recipe from bakerella.com provides a flavor-filled break from the summer sun. Nothing beats creamy banana pudding, served cold on a hot summer day. With fresh banana slices, it is sure to provide some solid nutrition for the kids. Check out the recipe and cooking directions below.
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 1/2 cups cold water
1 (3.5 ounce) package instant pudding and pie filling
2 cups (1 pint) whipped cream, whipped*
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice
- In a large mixing bowl, combine sweetened condensed milk and water.
- Add pudding mix and beat until well blended.
- Chill 5 minutes in refrigerator.
- Fold in whipped topping. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)
- Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.
- Top with 1/3 each of wafers, bananas and pudding. Repeat twice.
- Garnish as desired.
- Chill thoroughly. Refrigerate any leftovers.
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 .
- 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
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
1 1/2 cups flour
1 tablespoon cocoa
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons shortening
1/2 cup wine
pistachio nuts, ground
Mix flour, cocoa, sugar, salt and baking powder. Work in the shortening and add wine a little at a time; knead well. Take a piece of dough the size of a nickel and roll it very thin, and put this loosely around a cannoli tube, and pinch ends together.Deep Fry in shortening or Crisco and when nicely browned, remove carefully and place on brown paper to cool. Carefully remove tubes from cannoli by pushing gently through so as not to break the pastry.Ingredients/Directions:
3 pounds ricotta cheese
2 1/2 cups milk
8 tablespoons cornstarch
1 tablespoon vanilla
1 cup semi sweet chocolate chips, ground
2 1/2 cups sugar (superfine sugar is best – use a little less, if desired)
Bring milk to boil over low heat (a double boiler may be used, or use a metal bowl over a saucepan).Mix cornstarch and sugar until combined, then stir in the milk and vanilla. Allow to cook for 30 minutes then set aside to cool. This will make a custard.Beat the cheese until creamy, add cornstarch custard (prepared above), and ground chocolate. Beat until fluffy. Fill the pastry shells on both ends, then dip ends in ground pistachio nuts and dust with powdered sugar.Cannoli can be kept indefinitely in a cool place and filled as needed. Cannoli tubes are available from kitchen supply stores or online
. If they are not available, a large wooden dowel may be used (historically, they were wrapped around broomsticks!)