vegetables
Stuffed Zucchini
3 zucchinis (I used 1 Extra Large - Alaska grown - & 1 medium zucchini)
1/2 large onion, chopped fine
1 Tbsp butter
5-6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 Roma tomato, seeded and chopped
1 tsp fresh thyme leaves
Freshly grated Parmesan cheese
Fresh cracked black pepper (you can also make these vegetarian and take the bacon out or use a meat substitute; replace with olives or another veggie of your choice)
Give the zucchini a quick wash for good measure. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges.
Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like. Finely chop half a sweet onion. Chop up some good smoky bacon. You could leave this out for a vegetarian side dish (add some chopped mushrooms or frozen diced hash browns)
Add the curry powder; cook onions until desired doneness and remove from heat. Add sour cream to the cut up zucchini. Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients. Taste and adjust seasoning.
Stir in the seeded tomatoes. Seeding reduces extra moisture in the filling. You don’t really want the filling to be all runny when you cut into it. Refill the zucchini shells with the mixture. Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. (or any other cheese you like)
Bake uncovered at 375°F for 30 minutes. Add more cheese on top if desired. Smokiness from the bacon. Salty from the Parmesan cheese. Soft and buttery zucchini. Lighten it up with light sour cream and light Parmesan. ~ SkinnyTown USA ~
3 zucchinis (I used 1 Extra Large - Alaska grown - & 1 medium zucchini)
1/2 large onion, chopped fine
1 Tbsp butter
5-6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 Roma tomato, seeded and chopped
1 tsp fresh thyme leaves
Freshly grated Parmesan cheese
Fresh cracked black pepper (you can also make these vegetarian and take the bacon out or use a meat substitute; replace with olives or another veggie of your choice)
Give the zucchini a quick wash for good measure. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges.
Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like. Finely chop half a sweet onion. Chop up some good smoky bacon. You could leave this out for a vegetarian side dish (add some chopped mushrooms or frozen diced hash browns)
Add the curry powder; cook onions until desired doneness and remove from heat. Add sour cream to the cut up zucchini. Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients. Taste and adjust seasoning.
Stir in the seeded tomatoes. Seeding reduces extra moisture in the filling. You don’t really want the filling to be all runny when you cut into it. Refill the zucchini shells with the mixture. Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. (or any other cheese you like)
Bake uncovered at 375°F for 30 minutes. Add more cheese on top if desired. Smokiness from the bacon. Salty from the Parmesan cheese. Soft and buttery zucchini. Lighten it up with light sour cream and light Parmesan. ~ SkinnyTown USA ~
Sweet Potato Pecan Balls
An extremely nutritious dessert and tastes good too!
by Diane
1 medium sweet potato, scrubbed
2 TBL whipped butter
8 pecan halves, chopped
1 or 2 packets artificial sweetener of fructose (1 use 2 tablespoons Organic Blue Agave nectar which is low glycemic (find in health foods - Fred Meyers)
1 tsp ground cinnamon
Salt to taste
Preheat the broiler.
Wrap the potato in a paper towel and microwave at full power for 4 to 5 minutes until soft to the touch. Slice open, remove the pulp with a spoon, and put into a bowl. While still hot, mix in the butter. Add the pecans, artificial sweetener fructose, or Agave nectar, and cinnamon. Mix thoroughly and form the mixture into 8 balls about 1 ½ inches in diameter. Place on a baking sheet that has been sprayed with nonstick cooking spray. Position about 4 inches from the heat source, and broil until somewhat crusty, 2 to 3 minutes. Turn the balls over and broil for about 2 minutes more to brown the other side. Sprinkle with salt and serve. Serves 2 to 4.
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An extremely nutritious dessert and tastes good too!
by Diane
1 medium sweet potato, scrubbed
2 TBL whipped butter
8 pecan halves, chopped
1 or 2 packets artificial sweetener of fructose (1 use 2 tablespoons Organic Blue Agave nectar which is low glycemic (find in health foods - Fred Meyers)
1 tsp ground cinnamon
Salt to taste
Preheat the broiler.
Wrap the potato in a paper towel and microwave at full power for 4 to 5 minutes until soft to the touch. Slice open, remove the pulp with a spoon, and put into a bowl. While still hot, mix in the butter. Add the pecans, artificial sweetener fructose, or Agave nectar, and cinnamon. Mix thoroughly and form the mixture into 8 balls about 1 ½ inches in diameter. Place on a baking sheet that has been sprayed with nonstick cooking spray. Position about 4 inches from the heat source, and broil until somewhat crusty, 2 to 3 minutes. Turn the balls over and broil for about 2 minutes more to brown the other side. Sprinkle with salt and serve. Serves 2 to 4.
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Garlic: Butter Parmesan Corn
(Taste of Home)
Prep: 15 min. + soaking Grill: 25 min.
Yield: 8 servings
8 medium ears sweet corn in husks
1/3 cup butter, cubed
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
Soak corn in cold water for 20 minutes. Meanwhile, in a small saucepan, combine butter, garlic and salt. Cook and stir over medium heat until butter is melted; set aside 2 tablespoons.
Carefully peel back corn husks to within 1 inch of bottoms; remove silk. Brush with remaining butter mixture. Re-wrap corn in husks and secure with kitchen string.
Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut the string and peel back husks. Drizzle corn with reserved butter mixture; sprinkle with cheese.
YIELD: 8 servings
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(Taste of Home)
Prep: 15 min. + soaking Grill: 25 min.
Yield: 8 servings
8 medium ears sweet corn in husks
1/3 cup butter, cubed
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
Soak corn in cold water for 20 minutes. Meanwhile, in a small saucepan, combine butter, garlic and salt. Cook and stir over medium heat until butter is melted; set aside 2 tablespoons.
Carefully peel back corn husks to within 1 inch of bottoms; remove silk. Brush with remaining butter mixture. Re-wrap corn in husks and secure with kitchen string.
Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut the string and peel back husks. Drizzle corn with reserved butter mixture; sprinkle with cheese.
YIELD: 8 servings
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Creamy Potato Casserole
by Stephanie
1 pkg. (30 oz.) frozen, shredded hash
brown potatoes, thawed
2 c. sour cream
2 c. (8 oz.) shredded sharp cheddar cheese
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1/2 c. chopped onion
1/4 c. butter or margarine, melted
2 Tbl. chopped fresh parsley
1/2 tsp. pepper
1/4 tsp. salt
Combine all ingredients in an ungreased 2-qt. baking dish. Bake uncovered at 350°F. for 1 hour or until heated through.
Yields 8-10 servings.
by Stephanie
1 pkg. (30 oz.) frozen, shredded hash
brown potatoes, thawed
2 c. sour cream
2 c. (8 oz.) shredded sharp cheddar cheese
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1/2 c. chopped onion
1/4 c. butter or margarine, melted
2 Tbl. chopped fresh parsley
1/2 tsp. pepper
1/4 tsp. salt
Combine all ingredients in an ungreased 2-qt. baking dish. Bake uncovered at 350°F. for 1 hour or until heated through.
Yields 8-10 servings.