Butternut Squash & Parmesan Bread Pudding

Recipe from Cooking Light

Butternut Squash is in season.  I found a few of these lovelies at my grocery store on Saturday.  I really love Butternut Squash in Chicken and Thyme Soup.  I'll have to post that recipe for you one day this fall.  ;)  It's a very cozy soup for a chilly day; this casserole also looks like a great recipe for crisp weather.  Try pairing it with a side of sauteed kale greens.  Enjoy!




Ingredients:
3 cups (1/2-inch) cubed peeled butternut squash
Cooking spray
1/2 teaspoon salt, divided
1 teaspoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 cups 1% low-fat milk
1 cup (4 oz) grated fresh Parmigiano-Reggiano cheese, divided
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 large eggs
2 large egg whites
8 oz (1-inch) cubed day-old French bread (about 9 cups)

Directions:  Preheat oven to 400°.
Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350°.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.

Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.

Pasta with Lemon Cream Sauce Asparagus and Peas

Recipe from Cooking Light

Ingredients:
8 oz uncooked long fusilli (twisted spaghetti)
1 3/4 cups (1 1/2-") slices asparagus (about 1/2 lb) 
1 cup frozen green peas, thawed
1 tablespoon butter 
1 garlic clove, minced
1 cup organic vegetable broth 
1 teaspoon cornstarch
1/3 cup heavy cream
3 tablespoons fresh lemon juice (about 1 lemon)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground red pepper
Coarsely ground black pepper (optional)
Lemon slices (optional)


Directions:
Cook pasta according to package directions, omitting salt and fat. Add asparagus during last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside.


Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.


Note:  If long fusilli is not available in your market, linguine works just as well. Garnish with chopped parsley or chives, if desired.

Red Pepper Hummus

Recipe from Cooking Light

Ingredients:

1 red bell pepper

2 1/2 tablespoons fresh lemon juice

1 tablespoon tahini (sesame seed paste)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 teaspoon ground cumin

1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained

1 garlic clove, quartered

Directions:

Preheat broiler.  Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel.

Place bell pepper and remaining ingredients in a food processor; process until smooth.

Zucchini Casserole

This is a recipe of my mom's.  I'm not sure where she got it, but it is delicious.  I haven't made it yet this season, so I don't have an actual picture of the finished dish.  The one to the left is close.

Ingredients:
2 lg Zucchini, chop in med-size chunks (or enough to fill casserole dish 1/2 way)
1 lg onion, diced
1-8oz can of cream of chicken soup
2 sleeves of Ritz crackers
2 sticks of butter
Salt/Pepper to taste

Directions:
Preheat oven to 350 degrees.
Boil peeled, chopped zucchini and onion until begins to soften. Drain well.  
Pour zucchini mixture into greased casserole dish. Stir in can of soup.  
(Note: I strain the chicken chunks out first, but that's optional.) 
Add salt and pepper to taste.  Stir well, and set aside.

In a pan, melt the sticks of butter on low/med heat.  Add Ritz crackers and toast.  Stir often or they will burn.  It doesn't take long for the crackers to toast.  Top zucchini mixture with the crackers.  Top casserole dish with aluminum foil so the crackers don't burn.

Bake casserole at 350 degrees for about 30 minutes or until bubbly.

Zucchini Tips

A bit about Zucchini: 
For those of you who were listening today, you heard me mention that zucchini is one of my favorite vegetables.  I did plant some in my small garden this year, but I've not harvested any yet.  The plants don't even have any blooms just yet.  Thankfully, a friend gave me three huge zucchinis, which means I've been experimenting with new recipes all week.  First for those of you who aren't familiar with zucchini, here's some tips.  I'm still working on posting the recipes.


Zucchini and Summer Squash Basics
Zucchini is simply an elongated, cylindrical, usually green variety of summer squash.  Zucchini and other summer squash are in season during the summer, peaking at the end.


What to Look For: Look for zucchini and summer squash that are firm and heavy for their size; the skin should be brightly colored and blemish-free. Because they are harvested earlier, smaller squash are more tender than larger ones and have thinner skins; choose squash that are less than eight inches long.  The larger the zucchini the larger the seeds; seeds tend to be harder to eat when the zucchini is large.  Personally, I use medium size zucchinis for grilling, baking dishes where I will be using thinly sliced rounds.  I use the large zucchinis for recipes that I will be dicing or grating and avoid the large seeds.


How to Store: Do not wash until ready to use.  If the zucchini has been uncut, it will be fine sitting on the counter.  If you have cut the zucchini, refrigerate in a plastic bag for up to four days.  

Baked Ziti and Summer Vegetables

from Cooking Light

Ingredients:
4 oz uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion 
2 cups chopped tomato 
2 garlic cloves, minced
1 cup (4 oz) shredded mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 oz) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray


Directions: Preheat oven to 400°
Cook pasta according to package directions, omitting salt and fat; drain.
Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

Penne with Zucchini Pistou

Recipe from Cooking Light

How impressive will this sound on your next menu!  With great fresh ingredients that are packed with nutrients, you can also feel good about serving this to your family.  However, the pasta does increase the calorie content.  Everything in moderation, right?


Ingredients:
4 teaspoons extra-virgin olive oil, divided
2 1/2 cups (1/4-inch-thick) slices small zucchini (about 3/4 pound)
1 cup packed basil leaves
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
2 tablespoons pine nuts, toasted
4 garlic cloves, chopped
2 cups chopped Vidalia or other sweet onion (about 1 large)
6 quarts water
1 3/4 teaspoons kosher salt, divided
8 ounces uncooked penne pasta
1/4 cup heavy whipping cream
1/2 teaspoon freshly ground black pepper


Directions:

1. 1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add zucchini to pan; sauté 5 minutes or until tender and golden. Remove from pan; cool.
2. 2. Place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor.)
3. 3. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion to pan; sauté 10 minutes or until golden. Return remaining cooked zucchini to pan. Remove from heat.
4. 4. Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid. Add pasta to vegetables.
5. 5. With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt, and pepper; stir. Top with remaining cheese.
6. 
   

Nutritional Information

Amount per serving

• Calories: 420
• Fat: 17.2g
• Saturated fat: 6.1g
• Monounsaturated fat: 6.6g
• Polyunsaturated fat: 2.6g
• Protein: 13.9g
• Carbohydrate: 52.9g
• Fiber: 3.4g
• Cholesterol: 29.2mg
• Iron: 2mg
• Sodium: 575mg
• Calcium: 173mg

Greek Style Picnic Salad

Recipe from Cooking Light

Ingredients:
2 cups uncooked white rice
1 cup boiling water
3/4 cup sun-dried tomatoes, packed without oil
1 1/2 tablespoons olive oil, divided
8 cups bagged prewashed spinach (about 8 ounces)
2 garlic cloves, minced
2 cups (8 ounces) reduced-fat feta cheese, crumbled
1/4 cup chopped pitted kalamata olives
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
3 tablespoons pine nuts, toasted
10 lemon wedges (optional)


Directions:

1. Cook rice according to package directions, omitting salt and fat. Cool to room temperature; set aside.
2. Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and cut into 1-inch pieces.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add spinach and garlic; sauté 3 minutes or until spinach wilts. Combine rice, tomatoes, spinach mixture, cheese, and next 5 ingredients (through chickpeas). Drizzle with remaining 1 tablespoon oil; toss gently to coat. Sprinkle with nuts; serve with lemon wedges, if desired.

Grilled Veggie & Hummus Wraps

Recipe from Cooking Light

Ingredients:
4 (1/2-inch-thick) slices red onion
1 red bell pepper, seeded and quartered
1 (12-ounce) eggplant, cut into 1/2-inch-thick slices 
2 tablespoons olive oil, divided
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon kosher salt
1 (8-ounce) container plain hummus
4 (1.9-ounce) whole-grain flatbreads (such as Flatout Light)
1/2 cup crumbled feta cheese
Avocado-Butter Lettuce Salad


Directions:

1. 1. Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.
2. 2. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.

Black Bean Burrito

Recipe from Humane Society

Ingredients:
1 15-ounce can black beans, drained and rinsed
1/2 cup salsa
1 cup cooked brown rice
12 6-inch flour tortillas
1 cup shredded leaf lettuce or spinach
1 tomato, diced




Directions:
Combine the black beans, salsa, and rice in a saucepan and simmer gently for 3 minutes, stirring occasionally. Remove from heat, cover, and let sit for 5 minutes.


In an ungreased skillet, heat a tortilla until warm and soft, then spread a line of the bean mixture down the center. Top with lettuce, tomato, and more salsa, if desired. Roll the tortilla around the filling, then repeat with the remaining tortillas.


Nutrition: All figures are per serving (assumes six servings).
Calories: 268, Fat: 6 grams, Fiber: 4 grams, Carbs: 50 grams, Protein: 7 grams

Roasted Vegetable and Ricotta Pizza

Ingredients:
1 lb refrigerated fresh pizza dough
2 cups sliced cremini mushrooms
1 cup (1/4-inch-thick) slices zucchini
1/4 teaspoon black pepper
1 medium yellow bell pepper, sliced
1 medium red onion, cut into thick slices
5 1/2 teaspoons olive oil, divided
1 tablespoon yellow cornmeal
1/3 cup tomato sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 teaspoon crushed red pepper
1/3 cup part-skim ricotta cheese
2 tablespoons small fresh basil leaves


Directions:

1. 1. Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 500°.
2. 2. Remove dough from refrigerator. Let stand, covered, for 30 minutes.
3. 3. Combine mushrooms and next 4 ingredients (through onion) in a large bowl; drizzle with 1 1/2 tablespoons oil. Toss. Arrange vegetables on a jelly-roll pan. Bake at 500° for 15 minutes.
4. 4. Punch dough down. Sprinkle a lightly floured baking sheet with cornmeal; roll dough out to 15-inch circle on prepared baking sheet. Brush dough with 1 teaspoon oil. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella and red pepper over zucchini mixture. Dollop with ricotta. Slide pizza onto preheated pizza stone. Bake at 500° for 11 minutes or until crust is golden. Sprinkle with basil.

Veggie Grilled Pizza

Recipe from Cooking Light

Ingredients:
1 cup warm water (100° to 110°), divided
10 oz bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
10 teaspoon olive oil, divided
1 teaspoon kosher salt, divided
Cooking spray
2 tablespoons yellow cornmeal
12 oz baby eggplant, cut crosswise into 1"-thick slices
1 medium zucchini, cut crosswise into 1-inch-thick slices
1 large red bell pepper, quartered and seeded 
3 garlic cloves, minced
2/3 cup Basic Pizza Sauce
1/4 teaspoon freshly ground black pepper
1 cup (4 oz) shredded fontina cheese
1/4 cup small mint leaves
2 teaspoons fresh thyme leaves

Directions:

• 1. 1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
  2. 2. Prepare grill to high.
  3. 3. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch oval on a lightly floured baking sheet sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
  4. 4. Brush eggplant, zucchini, and bell pepper with remaining 2 tablespoons oil. Grill eggplant 4 minutes on each side or until tender; place in a bowl. Grill zucchini 3 minutes on each side or until tender; add to eggplant. Place pepper quarters, skin side down, on grill rack; grill 6 minutes or until blistered. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers; add to vegetable mixture. Coarsely chop vegetables. Add garlic to vegetables; toss to combine.
  5. 5. Place pizza dough, cornmeal side up, on grill rack coated with cooking spray, and grill for 4 minutes or until blistered. Turn dough over; grill 3 minutes. Remove from grill. Spread Basic Pizza Sauce evenly over top side of crust, leaving a 1/2-inch border. Arrange vegetable mixture evenly over sauce; sprinkle evenly with remaining 1/2 teaspoon salt and black pepper. Top with cheese. Return pizza to grill rack, and grill for 4 minutes or until thoroughly cooked. Cut pizza into 10 pieces; sprinkle with mint and thyme.

Strawberry Mango Salad

from Pillsbury

Ingredients:
Strawberry Dressing
1 container (6 oz) Yoplait® Greek Fat Free strawberry yogurt
1/2 cup fresh strawberries
1/4 teaspoon poppy seed
Salad
6 cups bite-size pieces mixed salad greens
1 1/2 cups halved or sliced fresh strawberries
1 cup mango chunks
1/4 cup thinly sliced red onion, separated into rings
1/2 cup pecan halves, toasted


Directions:
In blender, place dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth.


On 4 salad plates, arrange salad greens, strawberries, mango and red onion. Pour dressing over salads; sprinkle with pecans.



Tips & Tricks:
Need help cutting a mango? Score the skin lengthwise into fourths with a knife, and peel like a banana. Cut the peeled mango lengthwise close to both sides of the seed, then dice.  Use jarred mango if ripe mango is not available.


To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.

Pea Feta & Prosciutto Salad

from RealSimple.com

If you are looking for a delicious way to incorporate more  green veggies at your next picnic or cook out, this is a simple but tasty recipe.


Ingredients:

• 2 thin slices prosciutto (2 oz)
• kosher salt and black pepper
• 2 cups frozen peas 
• 2 tablespoons olive oil
• 2 oz Feta, crumbled (1⁄2 cup)
• 2 scallions, thinly sliced

Directions:

1. Heat oven to 450° F. Place the prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.
2. Meanwhile, bring a large saucepan of salted water to a boil. Add the peas and cook until tender, about 1 to 2 minutes if frozen. Drain and rinse under cold water to cool.
3. In a large bowl, toss the peas with the oil, Feta, scallions, prosciutto, and ¼ teaspoon each salt and pepper.

French Potato Salad

from Martha Stewart

Thyme is one of my favorite herbs.  It's amazing in Chicken soup with potatoes.  When I saw this  recipe, I got really excited.  I can't wait to try this.  
Ingredients:
2 1/2 lbs fingerling or small new potatoes, halved (quartered if large)
Coarse salt and ground pepper
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons sherry vinegar
1 small shallot, minced (2 tablespoons)
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1/4 small red onion, sliced


Directions:

1. Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
2. Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature.

Tips and Tricks:
If you don't have sherry vinegar, try cider or champagne vinegar instead. Use your favorite fresh herbs in this potato salad to make it your own.

Dijon Potato Salad

from Martha Stewart

Here is a simple yet delicious recipe for your next picnic or cookout.  


Ingredients:
1 1/2 lbs red new potatoes, halved (quartered if large)
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup chopped fresh parsley




Directions:
Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally.
In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.
Add oil and parsley to cooled potato mixture. Season with salt and pepper, and toss.

Blueberry Gorgonzola Salad

Recipe from Southern Living

Ingredients:

• 1 (5-oz.) package mixed salad greens 
• 2 cups fresh blueberries
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1 cup loosely packed basil leaves
• 1 cup roasted, salted almonds*
• 3/4 cup sliced fresh chives (about 1-inch pieces)
• 3/4 cup crumbled Gorgonzola cheese
• 3/4 cup bottled raspberry-walnut vinaigrette
• 1/2 cup loosely packed fresh tarragon leaves

Directions:

1. Toss together all ingredients in a large serving bowl.
2. *Glazed walnuts may be substituted for almonds

Quinoa Salad Jars

From Fat Girl Trapped in a Skinny Body

Ingredients:

Balsamic Vinaigrette
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1-2 tbsp water (more or less depending on the consistency you want)
2 tbsp honey (can be replaced with agave or brown sugar)
1/4 tsp sea salt
1/4 tsp black pepper

Directions
You can also add any ‘flavorings’ to the dressing that you like including Roasted garlic, basil, shallots, onions.  This is a great dressing as is, or use this as a base for adding additional flavors.  Place all ingredients into a small jar (canning jar). Anything with a lid works well.  Shake to mix thoroughly. Stores in fridge for 1-2 weeks.
Or to make things easier and to keep the oil and vinegar from separating, blend ingredients for about 30 seconds, then store in a jar for 1-2 weeks.

Salad Ingredients  

Makes 2 salads in 32 oz mason jars

1 cup cooked quinoa

2 big handfuls spinach

1 cup chopped mushrooms

1 cup cherry tomatoes

1/2 red onion, diced

4 tbsp balsamic vinagrette

Directions:

Layer the ingredients in the jar as follows:

dressing

onion

mushrooms

tomatoes

quinoa

spinach

The most important part of the layering is making sure the dressing and the spinach (or whatever ‘leaf’ you choose) don’t touch. As long as they stay separate, these salads can be made up to 4 days in advance and will stay fresh in the fridge with a lid on. 

This is a great way to have a salad everyday for lunch at work. Just make a few jars on Sunday night and grab one to bring to work. When you’re ready to eat, just shake it up.  They should stay fresh for about 4 days.

Spring Pea Salad

Ingredients:
1/2 cup fresh mint leaves, torn
1 tablespoon capers, roughly chopped
1 small shallot, thinly sliced
1 teaspoon grated lemon zest
1/4 cup extra-virgin olive oil
1/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound green peas, blanched (if fresh) or thawed (if frozen)
1/2 cup (4 ounces) crumbled goat cheese






Directions:
In a medium bowl, combine the mint, capers, shallot, zest, oil, salt, and pepper.

Add the peas and goat cheese and toss gently. Serve at room temperature.