Asian-Style Stir Fried Green Beans

I love green beans. They're one of the most versatile vegetables. You can roast, saute, steam or stir fry them and they can take on flavors so easily.

This recipe is perfectly balanced with just enough salt and a little heat. It is the perfect side dish that complements everything from fish to poultry.

Asian-Style Stir Fried Green Beans

Ingredients:

1 bag frozen green beans, thawed and drained (Obviously, fresh would be better. But if you’re short on time, the frozen stuff is great.)
1/4 cup soy sauce
1 tbsp minced garlic
1/2 tsp red pepper flakes
2 tbsp brown sugar
 1/2 tbsp sesame oil

DirectionsIn a large bowl, mix soy sauce, 1/2 tbsp garlic, pepper flakes, and brown sugar. Stir until sugar is dissolved and mixture is uniform.

Add drained/dried green beans, and toss to coat in sauce

Heat sesame oil in a pan/wok on medium-high heat. When tiny bubbles start to form in the oil, add remaining minced garlic and cook until fragrant.

Pour green beans/sauce into the heated, oiled pan. Using a spatula, spread green beans out in a more or less even layer in the pan. Cover, and let cook for about 3-5 minutes.

Stir/toss green beans to avoid burning, then cover and cook for another 3-5 minutes, until your green beans get soft and you start seeing browned bits at the tips.

Enjoy immediately.

Zucchini Pancakes

What do do with all that zucchini you have in the refrigerator this summer? How 'bout whipping up these zucchini pancakes? They make the perfect side dish or a satisfying main course. Besides, they're perfect for Meatless Mondays.

• 
  
• Zucchini Pancakes
• 
  
• Ingredients
• 2 medium zucchini (about 3/4 pound)
• 1 extra-large egg, lightly beaten
• 1/4 cup all-purpose flour
• 1/4 cup panko bread crumbs
  1/4 cup Parmesan cheese
• 1 teaspoon red chili pepper flakes
• 1 teaspoon minced garlic
  1/2 teaspoon freshly ground black pepper
• Unsalted butter and oil oil
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  Directions
  Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the minced garlic and egg. Stir in flour, bread crumbs, Parmesan cheese, red chili pepper flakes and pepper. 

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2-4 minutes on each side, until browned. Serve hot.

Fresh Berry Phyllo Tarts

Fourth of July is coming up and for a festive and celebratory dessert try these fresh berry phyllo tarts. They are mini phyllo shells that are filled with a blend of cream cheese and honey, and topped with fresh berries. 

Simple and delicious, these tarts can be made with any berry you like, and if you buy the phyllo shells in advance, you can easily assemble them for a last-minute event. Bonus – this recipe only involves 5 minutes of baking time, which is ideal on a hot day!

Fresh Berry Phyllo Tarts
Makes 45 tarts

Ingredients
3 packages mini phyllo shells (such as Athens)
4 sheets honey graham crackers
2 Tbsp butter, melted
2 tsp sugar
4 Tbsp honey
8 ounces fat-free cream cheese, softened
1 pint fresh berries

Directions
Preheat oven to 350°F and place shells on a baking sheet; bake for 5 minutes or until crisp. Cool completely on a wire rack.

Pulse graham crackers in a food processor until crumbly, then combine with melted butter and sugar in a small bowl. Spoon 1/2 teaspoon crumb mixture into each prepared shell.

Combine honey and cream cheese in a food processor; process until smooth. Spoon 1 teaspoon cheese mixture into each shell and top with fresh berries. Sprinkle remaining crumb mixture over tops of tarts. Store in an airtight container in the refrigerator up to 2 days.

Grilled Broccoli with Chipotle-Lime Butter

I love grilling season. During the summer, my vegetable of choice is grilled corn. My grilled corn usually comes slathered with butter and an ungodly amount of Tabasco. So, when I saw this recipe for grilled broccoli with chipotle-lime butter, I was completely smitten. You'll be amazed how the broccoli gets lightly charred and smokey. And the chipotle-lime butter adds volumes of flavor and just a little heat.

Grilled Broccoli with Chipotle-Lime Butter

Ingredients
6 T. butter, softened
1 lime, zested and juiced plus additional wedges for serving
1 canned chipotle, minced plus small spoonfuls of adobo sauce
1 tsp. honey
1 garlic clove, minced
Salt
Pepper
3 heads of broccoli, cut into florets
Olive oil, for spraying or drizzling
1 cup queso fresco, crumbled

Directions
Heat grill to medium-high.

Stir together all ingredients for the chipotle-lime butter and add a pinch of salt and pepper.

Spread broccoli on a large baking pan and drizzle/spray with olive oil.

Season with salt and pepper and then transer to the heated grill.

Grill for 10 minutes, flipping halfway through (the pieces should have nice3 grill marks but not be too charred).

Transfer to a serving bowl and top with spoonfuls of chipotle-lime butter.

Serve warm, topped with crumble cheese.

Mini Cauliflower Pizza Bites

Want kids to eat their vegetables? Try this deceptively healthy recipe. These cauliflower bites taste like a yummy combination of pizza and a breadstick all wrapped into a mini little bite. Plus, they are perfect for dipping! These pizza bites would make a delicious snack, side or lunch. Not to mention they are kid-approved.

Mini Cauliflower Pizza Bites
Makes 14 mini muffins 

Ingredients
2 cups cauliflower (about 1/2 head of cauliflower)
1/4 cup egg whites (or 1 large egg white)
1/8 cup low fat cottage cheese
1/4 cup Parmesan cheese
1//2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. garlic powder
1/4 mini turkey pepperonis

Directions
Preheat oven to 425 degrees. Line 14 mini muffin cups with silicone liners,or foil muffin liners with paper liners removed. Spray liners with non-stick cooking spray. Set aside.

Wash cauliflower, and cut in half (save the rest for later). Break cauliflower into segments, and place in food processor. Pulse until it reaches a rice-like texture.

Place cauliflower in a microwave bowl and microwave for 8 minutes. (do NOT add water or cover).
remove cauliflower from microwave and add the rest of the ingredients. Stir to combine. Place back in microwave for 2 minutes . Mix again.

Scoop cauliflower mixture into muffin liners, dividing evenly between the 14 mini liners. Fill to the top and press filling down so it's compact in liner.

Place muffin tin in the oven and bake muffins of 30-35 minutes, or when top starts to become golden brown. Remove from the oven, let cool completely before popping the muffins out of the liners. Serve warm with pizza sauce for dipping!

Turkey Taco Cups

One day I made lasagna "cupcakes" and the kids thought I was the bomb-diggity-bomb. Ever since then, I've been searching for other savory cupcakes to make. To my utter delight, I found one for turkey tacos. Pure genius! And totally tasty. As you'd expect, these tasty treats went over really well. So much for having leftovers for my lunch tomorrow. Oh well, I guess that's a good thing.

Turkey Taco Cups
Makes 24 cups

Ingredients

1 Tbs. extra-virgin olive oil
1/2 red onion, finely diced
3 cloves garlic, minced
1 pound ground turkey
1 (14.5 oz) can black beans, drained and rinsed
4 Tbs. favorite taco seasoning
1 pint cherry tomatoes
2 cups shredded cheddar cheese
24 Won Ton wrappers
2 avocados
1/3 cup freshly chopped cilantro
Juice from 1 lime
Coarse salt and freshly ground pepper

Directions

Preheat oven to 350.

Heat oil over medium-high in a skillet. Add the onion and saute for 3 minutes. Add the garlic and saute 1 more minute.

Add in the ground turkey and cook until browned, 5 minutes. Add the taco seasoning and cook another minute. Add in the black beans and cook 2 more minutes. Season with salt and pepper.

Lightly coat each won ton wrapper with oil and nestle into a muffin tin.

Stick in the oven for 3 minutes, to start the crisping.

Remove from oven and fill each cup with the turkey mixture and tomatoes. Top with cheese and stick back in the oven for about 8 more minutes, until the cheese melts and the won tons crisp up. Keep an eye on them!

While they’re baking, whip up your quick guacamole. Mash the avocado and then add in the cilantro and a good squirt of lime juice. Season with salt.

Top each turkey cup with a dollop of guacamole and garnish with a sprig of cilantro. Give a nice squeeze of lime over each cup and serve immediately!

Chicken Gyros

Newsflash! I have a new favorite go-to dinner - chicken gyros. Not only are these a treat to eat, but they are really fun to make as well. I love the cool garlicky, cucumbery sauce, the flavorful chicken and the soft pita. It all combines to make one phenomenal culinary experience. And if you're lucky, you may even manage to have some leftovers for the next day. That is, if you're lucky enough to have any leftovers.

Chicken Gyros

Serves 4 to 6

Ingredients
For the tzatziki:
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1¼ lbs. chicken pieces (I use boneless, skinless chicken breast halves)


To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Directions
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.

Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.

Heat pitas, top with chicken breast, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Caramel Swirl Cream Puffs

The holidays are here and that means cakes, cookies, pies and sweet treats will be tempting you everywhere. You won't believe how incredibly good this dessert recipe is or that it is a mere 120 calories per serving! Yes, you read that right! 120 calories! For a dessert! And it tastes good! So, what are you waiting for?

Caramel Swirl Cream Puffs
Makes 12

Ingredients

1 package refrigerated Pillsbury Crescent

2 1/2 cups Cool Whip Free, thawed

3 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding mix

1 sugar free chocolate pudding snack (60 calories or less)

1/4 cup plus 2 tbsp. fat free or light caramel dip

Directions

Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray and set aside.

Roll dough out into a 12"x9" rectangle. Using a knife or pizza cutter, cut dough into 12 squares. Place each square of dough into a muffin cup, and press it into the bottom and up along the sides to form a little dough cup.

Bake in the oven until golden brown, about 12 minutes. Remove and let cool.

Put whipped topping in a large bowl and add instant pudding mix. Stir until blended, thickened and uniform.

Add chocolate pudding in dollops, and then gently swirl into the whipped topping mixture - do not mix until uniform.

Remove dough cups from the muffin pan and evenly distribute pudding mixture among them.

Drizzle each with 1/2 tbsp. caramel dip and the use the end of a spoon or fork to swirl it into the pudding mixture. Serve with berries, if you'd like.

Spicy Thai Noodles

Here’s the perfect lunch that can be made the night before. It tastes especially good served cold. The dish is called spicy Thai noodles so if you use two tablespoons of crushed red pepper, it will be spicy. Don’t say I didn’t warn you. But mark my words; this dish is absolutely dee-licious!

Spicy Thai Noodles
Serves 4

Ingredients
1 box linguini or angel hair pasta
1 – 2 tbsp. crushed red pepper
¼ vegetable oil
½ cup sesame oil
6 tbsp. honey
6 tbsp. soy sauce
Green onions, cilantro, peanuts and toasted sesame seeds, for garnish

Directions
Boil noodle; drain.

Chop green onions, cilantro and peanuts.

Heat both oils and crushed red pepper over medium heat in a small pan. (Note: 2 tbsp. makes the dish very spicy.)

Strain out pepper and reserve oil.

To oil, whisk in honey and soy sauce.

Toss mixture with noodles.

Refrigerate overnight or until cold.

Before serving, top each individual serving with green onions, cilantro, peanuts and toasted sesame seeds.

Serve cold. 

Creamed Spinach

A creamy blend of spinach, shallots, Parmesan cheese and Boursin Light makes a rich and flavorful side dish. This is a low-fat version of a steakhouse favorite. Your family and friends will love this and you won’t feel guilty eating this.

Creamed Spinach
Makes 6 ½ cups

Ingredients
2 tsp. butter
½ cup shallots, minced
1 clove garlic, minced
2 tbsp. flour
1 ½ cups fat free milk
2 tbsp. Parmesan cheese
½ tsp. nutmeg
¼ tsp. fresh pepper
Salt to taste
1.4 oz. Boursin Light
16 oz. bag frozen chopped spinach, thawed and drained of moisture

Directions
In a large sauté pan melt butter.

Add shallots and garlic and cook on medium about 5 minutes. Add flour to shallots, mix well and cook one more minute.

Reduce heat to low and slowly add milk, whisking well.

Add Parmesan cheese, nutmeg, salt and pepper and mix well.

Add Boursin Light and mix until smooth.

Add spinach and combine well with sauce, cook one minute, until heated through. Adjust salt and pepper if necessary.

Roasted Cauliflower Soup

Baby, it's cold outside and there’s only one thing that would make this day perfect – soup! With an assortment of curious ingredients – cauliflower, chicken stock, thyme, and pancetta – this actually turned out to be a hearty, rustic, awesome-tasting soup.

Roasted Cauliflower Soup
Serves 3 to 4

Ingredients
1 head of cauliflower, trimmed and chopped into florets
1 tablespoon olive oil
sea or kosher salt
fresh ground black pepper
several thyme sprigs, whole, plus 2 teaspoons minced thyme leaves
2 garlic cloves, peeled, plus 2 garlic cloves, minced
1 ounce pancetta, finely diced
1/2 cup minced shallot
1 quart chicken stock
sour cream, optional

Directions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. On the lined baking sheet, toss the florets with the oil and season with salt and pepper. Add the whole thyme sprigs and garlic cloves to the pan. Roast for 30 minutes, or until the florets are tender and browned in spots. Discard the thyme sprigs.

While the cauliflower roasts, heat a large, heavy pot over medium heat. Add the pancetta to the warmed pot and cook until the pancetta is crisp. Using a slotted spoon, remove the pancetta from the pot and reserve. In the pancetta drippings, sauté the minced shallot, garlic and thyme leaves for several minutes, until the shallot has softened. Add the stock to the pot and bring to a boil. Reduce the heat to a simmer.

Add the roasted cauliflower and garlic to the stock and simmer for 10 to 15 minutes. Remove the soup from heat and, in batches, puree the soup in a blender or food processor.

Serve with a dollop of sour cream (if desired) and the reserved pancetta.

Fettuccini Alfredo with Zucchini Ribbons

My husband loves fettuccine alfredo and while I do as well, my thighs and butt do not. Thank goodness for this recipe then. It saves the day. It is a good, low fat version of the classic. Yet, it still feels like you’re indulging. Now, you can save the guilty version for a special occasion or splurge. But in the meantime…

Fettuccini Alfredo with Zucchini Ribbons
Serves 4

Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
2 medium zucchini (about 8 ounces each)
12 ounces fettuccini pasta, preferably whole wheat
1 tablespoon all-purpose flour
1 cup cold 1% low-fat milk
½ cup evaporated skim milk
½ teaspoon salt, plus more to taste
¾ cup freshly grated Parmesan cheese
¼ cup finely chopped fresh parsley leaves

Directions

Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices. Stack the slices and cut with a kni]fe lengthwise into 1/4 inch-thik ribbons.

Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat. Add 1 clove of the garlic and cook for 30 seconds. Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes. Transfer the zucchini to a bowl.

Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta water and set aside. Drain the pasta and return it to the pasta pot.

Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put the remaining tablespoon of olive oil in the skillet and heat over a medium-high heat. Add the remaining clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt and the cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste.

Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen.

To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley.

Shrimp Tacos with Grilled Poblano Salsa

Okay, I’m done with the pumpkin recipes… for now. Even though fall is here, you can always use one more barbecue recipe and this is definitely it! I mean, by the end of the week we’ll be back up to the ’90s again. What the?!?! Anyhow, I’ve made these countless times this past summer and it’s my go-to recipe for when I need a great healthy meal.

The real kicker in this recipe isn’t the shrimp though—it’s the salsa! By grilling all of the ingredients in the salsa, it really ramps up the flavor big time. In it, fresh corn, cherry tomatoes and poblano pepper are grilled and tossed with creamy diced avocado, cilantro and lime juice. I promise this will be a favorite for years to come!

Shrimp Tacos with Grilled Poblano Salsa

Ingredients

For the salsa:
1 ear corn, husked
6 scallions, white and light green parts only (about 5 inches)
1 poblano Chile
1 cup cherry tomatoes, halved
1 large (or 2 small) haas avocado
1 small bunch cilantro, minced
Juice of two small limes
1 clove garlic, minced
1/2 teaspoon salt
1 tablespoon olive oil

For the tacos:
1 lb. shrimp
Corn or whole wheat tortillas

Directions
Heat your grill up to medium high. Brush corn, green onions and poblano Chile with olive oil and place on grill. You want everything to have a nice char to it—to Chile should be black and the corn and onion should be charred. This will take about five minutes, flipping occasionally with tongs.

When done, remove veggies from grill and let cool on a plate. When cool, peel the now black skin off the pepper, remove the seeds and chop into small dice. Run your knife down the corn to remove the kernels from the cob and place into a bowl with the pepper. Chop onion and place into bowl as well. Add chopped avocado, cherry tomatoes and cilantro to the bowl and add lime juice and salt. Season to taste and set aside while you prepare the shrimp.

Wash and devein if necessary then grill only a few minutes until pink. Be careful because shrimp cook extremely quickly! When done, place into tortillas, top with salsa and eat immediately.

Pumpkin Granola

Obviously, you can see a theme here. This week it’s all about the pumpkin. I love homemade granola. Not only does it taste good, but it makes the house smell amazing. This batch has a fall theme. Pumpkin, applesauce and maple syrup bind the oats together so there is no need for butter or oil. When you make this, the pumpkin spice aroma travels throughout the house and lingers for hours – much better than a pumpkin candle!

Pumpkin Granola

Ingredients
5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
¼ teaspoon nutmeg
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
¾ cup dried cranberries
½ cup pepitas

Directions
Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside. In a large bowl, combine oats, spices, and salt. Mix well.

In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.

*Note: Serve granola with yogurt, milk, or enjoy plain.

Eggplant “Bruschetta”

My husband loathes eggplant. I’ve tried a variety of recipes in the hopes that one day he’ll fall in love with this vegetable like I have, but to no avail. I things it’s really a textural thing. Anyhow, that hasn’t stopped me from trying out even more recipes with this ingredient.

This recipe is like eggplant bruschetta, topped with a Mediterranean summer salsa of a salad. It’s totally addictive and not-so-heavy.

Eggplant “Bruschetta”
Serves 4

Ingredients
1 to 2 tablespoons plus 4 teaspoons olive oil
1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices
2 ounces (1/2 cup) chopped or crumbled ricotta salata
2 tablespoons capers, drained
1/3 cup finely diced red onion
3 seeded, diced medium tomatoes (1 1/2 cups)
3 tablespoons minced fresh mint leaves
2 teaspoon red wine vinegar
Freshly ground black pepper.

Directions
Preheat oven to 425 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Arrange eggplant rounds in a single layer. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Once flipped, sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 to 12 minutes or so, until the undersides match the tops.

Meanwhile, mix your ricotta, capers, onion, tomatoes, mint, vinegar and remaining 4 teaspoons olive oil in a small bowl. Taste for seasoning; ricotta salata tends to be quite salty so I don’t find that this dish needs more than a pinch of salt, if that. Add more vinegar, if desired. Add freshly ground black pepper, to taste.

When the eggplant discs are done, arrange them on a serving platter. Scoop a spoonful of the salad over each round. Eat immediately.

Crock Pot Veggie Lasagna

One of my most frequent dinnertime complaints is lack of time. It’s tough trying to get a balanced, nutritious meal on the dinner table when you only have a limited amount of time in which to make it. That is why whenever I need an easy-to-prepare meal I can be sure the whole family will love, I get out my crock pot. From prep to clean up, it is the biggest time saving appliance I own. I’d actually marry it if my husband wasn’t already in the picture.

This Veggie Lasagna is one of my biggest recent crock pot success stories and it only took me a few minutes to put the whole thing together. No sautéing or stove-watching required. Just chop your veggies, mix the cheeses and layer everything into the pot. By the time you get home from picking up the kids at school and an afternoon of errands, this delicious dinner will be waiting for you — just take the lid off and serve.

You may not want to marry your crock pot, but you might consider it after tasting this lasagna.

Crock Pot Veggie Lasagna
Serves 6 to 8

Ingredients
2 cups zucchini, broccoli, cauliflower, mushrooms and/or spinach
1 15 oz. container ricotta cheese
1/2 cup Parmesan cheese, grated
1 tbsp. dried Italian herbs
1/2 tsp. garlic powder
1 tsp. kosher salt
1 large egg
1 25 oz. jar pasta sauce
1 box lasagna noodles (uncooked)
2 cups mozzarella cheese, grated

Directions
Place the vegetables in a food processor and pulse to roughly chop.

Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.

Pour half of the pasta sauce in the bottom of a crock pot.

Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.

Layer half of the ricotta mixture on top of the noodles, followed by 1 cup of the chopped vegetables and then one cup of mozzarella cheese.

Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.

Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.

Cook on low for 4 hours. Serve.

Baked Zucchini Fries

My kids love fries. So one day I tried to fool them and tried this recipe for baked zucchini fries. Now let me tell you, I wasn’t fooling them. They knew by the look alone, these weren’t your McDonald’s golden French fries. In fact, when I asked them if they wanted some, they turned up their nose. But, lo and behold, after giving them one to try, they asked for another and another.

If you are looking for a healthy alternative to fries, give these a try. We dipped them in marinara sauce. These fries make a great side to any meal or a fun snack.

Baked Zucchini Fries

Ingredients
3 medium zucchini, sliced into skinny sticks
2 large egg whites, beaten
½ cup whole wheat bread crumbs (we make our own)
2 T grated Parmesan cheese
¼ tsp. dried basil
Pinch of dried oregano
¼ tsp. garlic powder
Salt and pepper, to taste

Directions
Preheat oven to 425°. Spray a baking sheet with cooking spray. Set aside.

In a small bowl, beat egg whites with a fork until frothy.

Put the breadcrumbs, basil, oregano, garlic powder and cheese on a plate-I used a pie tin. Mix well.

Dip the zucchini sticks in the egg whites and then into the bread crumb mixture, make sure all sides get coated well. Place the sticks on the prepared baking sheet. I did the sticks one by one.

Bake at 425° for about 20 minutes or until golden brown and a little crispy. I turned over the fries half way through. Serve warm. We like to dip ours in marinara sauce.

Creole Chicken Wraps

I have one word for these wraps: de-lish! This is a great dish to get the kids involved once all the initial ”prep” work is done. Call the kiddies in the kitchen and get an assembly line forming and voila! Chicken wraps in a snap! Tasty, spicy and delicious!

Creole Chicken Wraps
Makes 4 wraps

Ingredients
For the Rub:
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon chili powder
1 teaspoon ground cumin
Sea salt and freshly ground black pepper

For the Wraps:
1 cup mayonnaise
1 pound skinless, boneless chicken breasts
Vegetable oil, for the grill
4 pieces flatbread (use store-bought)
1 cup shredded mozzarella cheese
4 plum tomatoes, sliced
8 romaine lettuce leaves

Directions
Make the rub: Mix all of the ingredients in a small bowl with 2 teaspoons salt and 1 teaspoon black pepper.

Prepare the wraps: Whisk the mayonnaise and 1 tablespoon of the rub in a bowl. Cover and refrigerate until ready to use.

Preheat a grill or grill pan to medium high. Toss the chicken with 3 tablespoons rub. Oil the grill; grill the chicken until marked, about 6 minutes. Turn and grill until cooked through, about 4 minutes. Transfer to a cutting board.
Wipe the grill clean and brush with more oil. Lay the bread on the grill, then brush with the spiced mayonnaise and top with mozzarella. Grill until the bottom is marked, 1 to 2 minutes. Transfer to a cutting board.
Cube the chicken and arrange down the center of each piece of bread. Top with the tomatoes, and lettuce. Roll up and wrap with parchment paper or foil to seal.

Quinoa and Shrimp with Fresh Corn and Cherry Tomatoes

I love farmers markets. They are bursting with inspiration. So when I returned home from one of my visits, I surveyed my finds and thought: OK it’s gotta be something with sweet corn and cherry tomatoes, because they go together like milk and sugar. And what’s summertime without some fat shrimp and sweet basil? The result: A dish that tasted like a breezy, blue-skied August day.

Quinoa and Shrimp with Fresh Corn and Cherry Tomatoes
Serves 2 to 4

Ingredients
1/2 cup dry quinoa
2 cups water
1 tablespoon, plus 2 teaspoons olive oil, divided
The juice of 1 lemon (about 1 1/2 tablespoons)
1/8 teaspoon salt (or more if you prefer it saltier)
¼ teaspoon cayenne pepper
½ cup diced red onion
8 extra-large shrimp, peeled and de-veined
1 ear of sweet corn, kernels cut off from cob
1 cup halved cherry or grape tomatoes
2 tablespoons fresh finely chopped basil

Directions
Bring quinoa and water to a boil in a small saucepan over high heat. Reduce; partially cover, until the water is absorbed, about 15 minutes. The quinoa will be done when it turns partially white and the spiral-like germ of the grain is visible.

In a small bowl, whisk 2 teaspoons olive oil, lemon juice, salt, and cayenne pepper. Set aside.

In a large skillet over medium-high heat, add remaining 1 tablespoon olive oil. Add onions and sauté 2-3 minutes, just until wilted. Add shrimp and sauté until they turn bright red and are lightly browned on the edges. Add the corn and tomatoes, and heat through for 2-3 minutes, just until the tomatoes begin to wrinkle.

Add cooked quinoa directly into the skillet and toss with the shrimp mixture. Add the basil and the olive oil and lemon juice mixture. Toss gently.
Serve hot or at room temperature.

Garlic Chicken Spring Rolls

Food blogging can make me chunky if I'm not careful and every now and then my jeans can barely zip up. When that’s the case, I like to make dishes that make my body, eyes and stomach happy. And nothing makes me happier than fresh spring rolls. Loaded with fresh vegetables, light proteins and fresh herbs which are rolled in a rice paper is like eating a salad in a roll. It helps keep my meals interesting, versatile and my mental state happy.

Garlic Chicken Spring Rolls

Ingredients
2 pounds of boneless chicken
4 tablespoons vegetable oil
2 medium cloves of garlic, minced
2 teaspoons of sesame oil
4 teaspoons soy sauce or fish sauce
Fresh basil, mint or other herbs
Fresh lettuce, chopped or torn in small pieces
Carrots, celery, cucumbers, daikon radish or bell peppers
Rice paper

For Garlic Soy dip:
4 tablespoons light soy sauce
1 medium clove of garlic, minced
1 tablespoon lime juice
¼ teaspoon sugar
¼ teaspoon of sesame oil

Directions
For the Chicken: In a large bowl, combine chicken, vegetable oil, sesame oil, garlic and soy sauce. Cover well and allow marinating for about 20 minutes.
Heat frying pan and cook chicken. Slice in chicken in thin slices, about 1/4 inches for rolling.
Gather vegetables, rice paper, and board surface to roll on and bowl of hot water.

For the Dip: Combine all ingredients well.

For the Rolls: In large bowl, fill it with water and make it warm by adding hot water. Gently dip each rice paper wrapper in warm water for a few seconds till damp. Don’t over soak the rice paper. Place rice paper on plate, or working surface. As rice paper begins to absorb the water and become more soft and pliable (10-30 seconds, depending on wrappers and water temp.), begin to add the fillings.

On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, herbs, chicken and vegetables.

Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.
Serve immediately with soy dip, or cover with plastic wrap to eat a few hours later.