Chopped Broccoli with Pine Nuts

Recipe from: Bob Harper

Ingredients:
1 large stalk of organic broccoli (florets and stem cut into uniform pieces)
3 Tablespoons of pine nuts (toasted) - OMITTED
2 tablespoons of olive oil
2 garlic cloves smashed and skinned - I used 1/2 tablespoon of minced garlic
1 large shallot sliced - OMITTED
1 Tablespoon of red pepper flakes (less if you don't like spicy)
1 Teaspoon of chopped and grated lemon zest
Salt and pepper

Directions:
1. Heat a large pot with olive oil, add the pepper flakes, garlic, shallot, and season with salt and pepper. Once the garlic and shallot are "soft" add the portioned broccoli. Stir until evenly coated. 2. Add 1/2 a cup of water and put a lid on the pot. Cook the broccoli until the water evaporates about 6-8 minutes.
3. Once water is evaporated add the toasted pine nuts and lemon zest.
4. With an old school potato masher "mash" the broccoli.

**This was delicious and so easy to make. Not to mention healthy! I don't care for pine nuts and I didn't have a shallot; so, I omitted, but it still tasted great.

Stuffed Peppers

Recipe from: Cooking Light

Ingredients
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
4 medium red bell peppers
3/4 pound ground sirloin
1 cup chopped onion
1/2 cup chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground allspice
2 cups bottled tomato-and-basil pasta sauce (such as Classico), divided
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup dry red wine
Cooking spray


Directions:
Preheat oven to 450°.

Cook rice according to package directions, omitting salt and fat. Set aside.

While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.

Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.

While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.

Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.

Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops.

**I've made stuffed peppers before, but this was a great recipe. I loved the flavor of the peppers. Also, we had rice on the side instead of inside the pepper.

Zucchini Patties

Recipe from: Haystacks & Champagne

Ingredients:
3 medium zucchini
1 tsp. minced garlic
1 very small onion (or half a medium onion), diced
1-1 1/2 cups breadcrumbs (I used Panko)
½ cup Asiago cheese (or Parmesan/Romano)
4 eggs
1/2 tsp. Italian seasoning
Salt, to taste
Freshly ground black pepper, to taste
Olive oil

Directions:
Wash and cut the end off of the zucchini--do not peel. Shred the zucchini using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible. Or, alternately, you can put the shredded zucchini on several paper towels, lay more paper towels on top and pat down gently (repeat a couple times).

Place shredded zucchini into a medium sized bowl. Add garlic, onion, breadcrumbs, cheese (shredded), eggs, salt and pepper. Stir with a fork until well mixed.

Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat (I used a bit less and it turned out ok). When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit.

After about two minutes, turn the cakes over ( they should be a nice shade of golden-brown) and cook on the other side until done (about 2-3 minutes).

Place on paper towels (to absorb any oil). Serve with the dipping sauce of your choice and enjoy!

Serves 6.

**These were phenomenal. We loved them! And they were so easy.

Italian Spinach

Ingredients:

EVOO

1 tbsp. minced garlic (or add more if you like)

1 can of fresh spinach

1 can of petite diced tomatoes

Parmesan cheese (OPTIONAL)

Directions:

1. Warm EVOO and garlic in skillet. Do not burn the garlic.

2. Once garlic is browned, add spinach and tomatoes (be sure to drain both cans).

3. Heat all ingredients until warm (3-5 minutes) and serve.

It's really that easy and it's delicious!

Baked Zucchini Sticks

Recipe from: Simply Made with Love
3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white (I used 1/4 cup of Egg Beaters)
1/3 cup seasoned bread crumbs (I used Italian Panko bread crumbs)
2 tbsp grated Pecorino Romano cheese (OMITTED)
cooking spray
1/4 tsp garlic powder
salt
fresh pepper

Directions:
1. In a small bowl, pour Egg Beaters and season with salt and pepper.
2. In a shallow bowl, place breadcrumbs, garlic powder and cheese and mix.
3. Spray cookie sheet with cooking spray and set aside.
4. Dip zucchini sticks into eggs then into bread crumb and cheese mixture.
5. Place the breaded zucchini in a single layer and spray more cooking spray on top.
6. Bake at 425° for about 20-25 minutes, or until golden brown.

*These were so yummy and so easy to make.

Paula Deen's Italian Chicken and Vegetable Soup

Ingredients:
2 tablespoon olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pound)
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cups sliced zucchini (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) cans chicken broth
Grated Parmesan, (optional)

Directions

1. In a large Dutch oven, heat olive oil over medium-high heat.
2. Add chicken, and cook for 10 minutes, stirring frequently.
3. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes.
4. Top each serving with grated Parmesan cheese, if desired.


Recipe can be found here!