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Posts Tagged ‘zucchini’

Sunday Night Dinner

I will have the race recap back up this week! But until then, we had some delicious Sunday dinner food last night. After lunch, we asked the boys what they wanted for dinner and they both said spaghetti. This sounded like an ok suggestion (don’t worry, we would let them know if we didn’t like their suggestion) so we went with it! It seemed like a good refuel meal.

During the day, my mom and I shopped while my dad and Brady did leaves and watched football. It felt like a fun fall Sunday because the sun was shining, but it was still freezing cold.

After our shopping trip for: Halloween costume materials, random dinner ingredients, extremely necessary pair of pants, and a few good fall tops, we made it home.

I was starving so we go started with dinner right away. In the meantime, we ordered our favorite pizza as an appetizer. This pizza is basically a very very thin cracker with pizza toppings on top! I pick off the cheese and peps and chow down on the tomatoey cracker.IMG_5513.JPG

We had:

  • chicken and beef tomato sauce – started from a can of tomato sauce and modified to make it our own with seasonings and meat
  • mushroom and squash/zucchini stir fried veggies
  • spaghetti squash
  • fresh ciabatta and whole grain bread
  • Barilla Pasta Plus – angel hair

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My plate:

  • baked tofu for protein
  • Barilla Pasta Plus – angel hair
  • veggies
  • spaghetti squash
  • whole grain bread

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My dad’s plate.

And a birthday plate full of warm bread!

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For dessert we had homemade apple pie that my mom baked! It was devoured before a picture could be taken. Don’t worry, there are more of these in my future!

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This week has flown by! I can’t believe it is already the weekend. I spent a lot of my time this week in my classroom, getting it ready for my kids to come next week. It’s almost done! Other activities this week included a work happy hour with Brady and a girl’s night – HERE! Everything was fun!

A new recipe I tried this week included the vegetable stock that Foodbuzz sent me last week and an old Cooking Light recipe that I found in my recipe book. (More on the recipe book later )

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I followed the recipe for the most part – adding veggie stock instead of chicken broth. I also omitted the onions and the olive oil.

This mushy side was served with a zucchini boat filled with tomatoes, lentils and brown rice.

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a close up

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Brady’s boat contained a little lean ground beef too!

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Thanks again Emeril and Foodbuzz!IMG_5392.JPG

Overall: I would make the zucchini boats again and I would make the polenta again. I think the polenta would be better in the winter as it is warm and mushy. Brady thought they went great together!!

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Farmer’s Market Quinoa

  • 1 c. quinoa cooked as directed
  • 1 can chickpeas
  • 15 baby carrots – cut into pieces
  • 1 zucchini cut into pieces
  • 1 ear of corn – raw, kernels cut off the cob
  • balsamic salad dressing
  • reduced fat feta cheese
  1. Make quinoa as directed.
  2. While quinoa is cooking, cut carrots, zucchini and corn.
  3. Open can of chickpeas and drain liquid from can.
  4. When quinoa is done cooking add all veggies to the quinoa. You can keep the dish like this for a day or so before serving and then you can serve cold or heat up.
  5. Right before serving, drizzle as much dressing as desired on dish and add feta.
  6. Sprinkle with salt and pepper!
  7. Enjoy!


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It’s been another busy week! I can’t believe my summer is half way over – I know I shouldn’t complain, but I am not ready to go back to school yet! 🙂 A lot has been going on and I have been a bad blogger but I will have a week of recipes coming up!

I am making this “try a new recipe” week! I thought it would be a good week to do this because Brady and I will be home all week. I will be writing o328403984 million papers for grad school and he will be studying for a test to get an extra certification for work. We will both be done on July 31st!

So anyways, last week when I went to visit my mom for the night while my dad was out of town we made these…

Portobello Burger with Artichokes and Zucchini

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Balsamic Bello Burger

  • Good Seasons Italian dressing packet mixed with balsamic vinegar instead of reg.
  • portobello mushroom
  1. Marinate the mushroom in the dressing
  2. Grill the mushroom until cooked how you like it

A/ Z Veggie Mix

  • artichoke hearts
  • onions – sliced
  • zucchini
  • garlic wine seasoning from The Melting Pot
  1. Slice onions and zucchini
  2. Open or thaw artichoke hearts – not in oil
  3. Spray a frying pan with cooking spray
  4. Place onions, zucchini and artichoke in pan.
  5. Cover with garlic wine seasoning.
  6. When veggies begin to cook and stick to the pan, add water and keep cooking until they have reached desired doneness!
  7. Serve with the burger or on the side, on a bed of mixed greens

We dined outside with these:

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Happy Monday!

🙂


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Last night’s dinner was so delicious and summery.

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It was also so easy I was able to make it while doing a grad school chat.

  1. Slice zucchini, eggplant, and tomatoes
  2. Place zucchini and eggplant on a foiled cookie sheet, sprayed with pam, and sprinkle with my favorite seasoning, Garlic Wine Seasoning from The Melting Pot restaurant.
  3. Broil for about 10 min, or until browned how you like them. I would have had Brady grill them but he was playing basketball after work and I didn’t want to wait until 9pm to eat!
  4. When veggies are done, slice some fresh mozzarella and fresh basil.
  5. Layer eggplant, zucchini and tomatoes. Add cheese and basil. Drizzle with balsamic and EVOO!
  6. Enjoy

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I forgot how much I love my sprializer until I broke it out a few times this week! For this delicious creation I sprialized some raw zucchini.
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I then took the raw zuc. noodles and covered them with Almost Oil-less Pesto and mixed in a diced tomato and some thawed artichoke hearts. I then topped it with fresh parmesan cheese.

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Isn’t it pretty?! It was one of the most fresh tasting dinners I have had in a while and I loved how most of it was raw! I have been reading a lot about the raw diet and while I am not going to ever eat completely raw, I really believe there are a lot of benefits to this eating approach. Summer is the perfect time for preparing raw foods!

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Spiralizing Success!

For dinner last night I broke out the spiralizer. My parents, Brady and I, my grandma, papa, my great aunt and my cousin Erin ate together in NY. We had a full table of great fresh food – watermelon, corn, zuc. salad, grilled chicken and rice. It hit the spot.

I tried a new thrown together recipe for this dish. It turned out great! I can’t wait to make it again.

It tasted better than it looks. 🙂

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Zucchini Strand Tomato Salad

  • 2 small zucchinis
  • 3 Roma tomatoes
  • garlic salt
  • pepper
  • feta
  • fresh basil
  1. Spiralize all of the zucchini.
  2. Stir fry zuc. strands in a pan until warm.
  3. Chop tomatoes and add to pan.
  4. Add garlic salt and pepper.
  5. Stir together and then add chopped basil and feta.
  6. Let feta melt for a minute and serve!

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