Bruschetta-Stuffed Mushrooms (Chef Meg's Makeover)

Bruschetta-Stuffed Mushrooms (Chef Meg's Makeover)

Submitted by: CHEF_MEG

All the flavor of bruschetta, in a mushroom! All the flavor of bruschetta, in a mushroom!

Minutes to Prepare: 5

Minutes to Cook: 10

Number of Servings: 2

Ingredients

2 portabella mushrooms (or 6 baby portabella mushrooms)
1 shallot, diced
1/4 C red pepper, diced
1/4 C zucchini, diced
2 C baby spinach, stems removed
1 clove garlic, smashed
2 T flax seed meal
1 T olive oil
1 T balsamic vinegar
1/2 Roma tomato, sliced
SAVE NOW!

1 oz mozzarella cheese
2 t Parmesan cheese, shredded

Directions

Using a spoon, remove the stems and gills from the mushrooms, which are the dark ridges on the underside of the mushroom. Preheat the oven to 450 degrees. Heat the olive oil in a skillet set over a medium flame. Add the shallot, red pepper, zucchini and saute for 1 minute. Add the cleaned and trimmed spinach and cook until tender, about 2-3 minutes. Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet pan. Place in the oven for 1-2 minutes just to heat the mushrooms. Rub each mushroom with the smashed garlic. Sprinkle with the flax seed meal. Divide the vegetable mixture between the two mushrooms, then top with tomato and cheese. Bake for 6 minutes or until cheese is melted and bubbly. Drizzle vinegar over cooked mushrooms before serving.

Number of Servings: 2

Recipe submitted by SparkPeople user CHEF_MEG.

NO Bean Hummus Recipe

Try this awesome bean-free hummus recipe!

You’ll need:

■1.5 cups zucchini, peeled and chopped
■1 Tbs Lemon juice
■2 Tbs tahini
■2 cloves garlic
■pinch of cayanne
■sea salt to taste

Place all ingredients in a food processor and blend until smooth. That’s it!!

Health begins in the gut, and a happy gut is bean free! With this delicious recipe you won’t even miss those beans!
You can carrots, celery any veggi you like to dip.
From: http://lindawagner.net/blog/2011/04/simple-hummus-recipe/

Zucchini Pancakes Gluten-free

Zucchini Pancakes (Gluten-free)

---

• 1 medium stalk zucchini, ends removed and coarsely grated
• 2 eggs
• 2-3 tablespoons virgin coconut oil or expeller-pressed coconut oil
• 1 teaspoon red onion, chopped
• freshly ground black pepper
• 2 teaspoons asiago cheese, grated (or to taste)
• 2-3 fresh basil leaves, minced
• 1 teaspoon coconut flour
• Himalayan salt, to taste

Grate zucchini into a bowl. Add eggs and mix thoroughly.

Start heating oil in a large skillet.

Add onion, black pepper, asiago cheese and basil to the zucchini. If the batter looks too liquidly, add a bit of coconut flour just to thicken slightly.

When the oil is hot but not smoking, put a forkful of batter into the pan, immediately mashing it down with a fork to spread the batter and form thin pancakes that can crisp easily. Repeat till pan is full. It's OK if the pancakes run together.

When the pancakes are golden brown or deeper brown on the underside, flip them over and cook on the second side. If they have stuck together, cut them in the skillet and flip them individually. When golden brown on the second side, remove pancakes. Drain on paper towels.

I like to add salt at the table rather than in the batter.

Recipe submitted by Simi, Los Angeles, CA

Chicken with Whole-Grain Mustard & Zucchini in Packets

Chicken with Whole-Grain Mustard & Zucchini in Packets

4 servings Active Time: 30 minutes Total Time: 1 hour

Ingredients:
4 boneless, skinless chicken breasts, (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)
2 tablespoons whole-grain mustard
2 small zucchini, thinly sliced
2 sweet banana peppers, or cubanelle peppers, cut into 1-inch pieces
2 shallots, thinly sliced
1 1/2 cups halved grape or cherry tomatoes
4 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparation:
Preheat oven to 400°F (or see Grill Variation, below).
To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
Place a chicken breast on one side of each open heart fairly close to the crease and leaving at least a 1-inch border around the edges for folding and spread with mustard.
Toss zucchini, peppers, shallots, tomatoes, oil, thyme, salt and pepper in a large bowl. Place about 1 1/4 cups of the vegetable mixture on top of each piece of chicken.
Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 25 minutes. (Carefully open one package to check for doneness"be cautious of the steam.) Let the packets rest unopened for 5 minutes before serving.

Nutrition Per serving : 243 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 78 mg Cholesterol; 7 g Carbohydrates; 30 g Protein; 2 g Fiber; 522 mg Sodium; 619 mg Potassium
1/2 Carbohydrate
Serving Exchanges: 1 vegetable, 4 lean meat, 1 fat

Tips & Notes:
Make Ahead Tip: Equipment: Parchment paper or foil
Tip: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”
Grill Variation: Cooking in packets is great for the grill, but it's not safe to put parchment paper over an open flame, so use foil. To prepare packets for grilling, start with eight 20- to 24-inch-long pieces of foil. Layer two sheets for each of four packets (the double layers will help protect the contents from burning). Arrange the ingredients on one half of each double layer. Fold the foil over the ingredients and tightly seal the packets by crimping and folding the edges together. Grill over medium heat for 14 to 16 minutes, rotating the packets to another spot on the grill about halfway through to ensure even cooking.

Chocolate Chip Zucchini Cookies

Chocolate Chip Zucchini Cookies

1 Cup butter or margarine, softened
1 Cup sugar
1 Cup brown sugar
2 eggs, beaten
4-1/2 Cups flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
pinch of nutmeg
1 tsp. salt
2 Cups steamed & pureed zucchini
2 Cups chocolate chips

Cream the butter and sugar. Add eggs, flour, baking soda, baking powder, cinnamon, nutmeg and salt. Mix well. Stir in the zucchini & chocolate chips.

Bake at 350 degrees for 15-20 minutes until golden brown.

This recipe comes from my friend I hope you like it!

Lemrick's Zucchini Browies

1 egg
1 1/2 cups of white sugar
1/2 cup oil

Mix Well.

1 tsp salt
1/2 tsp soda
2 cups peeled, graded zucchini
2 cups flour
1/2 cup cocoa
2 tsp vanilla
1/2 cup chopped walnuts

Mix well. Pour into a greased 13x9 pan. Bake 350 for 30minuts or until done. Let the bronies cool, then frost with chocolate frosting & ground nuts.

***I made these today they were moist & yummy.***

Chocolate Zucchini Snack Cake

Chocolate Zucchini Snack Cake                   

• • Facebook
  • Del.icio.us
  • StumbleUpon
  • Digg
  • Reddit
  • Twitter

  
  

Shredded zucchini keeps cake moist without affecting the flavor. Skip the frosting...sprinkle the top with chocolate chips and nuts.

PREP TIME: 15 Min

TOTAL TIME: 1 Hr 50 Min

SERVINGS: 6

1/2    box Betty Crocker® SuperMoist® German chocolate cake mix (about 1 2/3 cups)                                           

1        cup shredded unpeeled zucchini (about 1 medium)

1/2     teaspoon ground cinnamon

1/8     teaspoon ground cloves

1/4     cup buttermilk

2        tablespoons vegetable oil

1        egg

1/4     cup chopped nuts

1/4     cup miniature semisweet chocolate chips                                           

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 9- or 8-inch round or square cake pan with baking spray with flour.
• 2 In large bowl, beat cake mix, zucchini, cinnamon, cloves, buttermilk, oil and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle evenly with nuts and chocolate chips.
• 3 Bake 9-inch pan 27 to 35 minutes, 8-inch pan 32 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Expert Tips:

Out of buttermilk? Use 3/4 teaspoon lemon juice or vinegar plus milk to make 1/4 cup. Let stand for about 5 minutes before using.

Bake and serve the cake in a pretty, oven-safe ceramic pan.

Freeze Ahead Minestrone Soup

Freeze Ahead Minestrone Soup

Minestrone -- the quintessential Italian soup. This is one of the few make-ahead soups that can be considered perfect for all seasons. It's also light (if you use defatted stock) for the health conscious and is perfect for using up fresh produce from your summer gardens. Minestrone tastes best when given a chance for the flavors to blend at least overnight, making this a great make-ahead dish. To keep the veggies fresh and flavorful, they are added just before serving.

Ingredients

1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1 tbs extra-virgin olive oil
1 clove garlic, minced
5 cups chicken stock
14 oz canned chopped tomatoes (or fresh garden tomatoes, stewed with seeds removed)
16 oz canned red kidney beans
For last minute prep:
1 cup packed, chopped escarole
1/4 cup orzo or ditalini pasta
1/ cup sliced (1/2" pieces) fresh green beans
1/2 cup diced fresh zucchini
Freshly shredded parmesan cheese (optional)

Make Ahead Prep:

In a medium saucepan over mean heat, saute the onions, celery and carrots in the heated olive oil for approx. 5 minutes or until very lightly browned. Add the garlic and continue to cook for approx. 1 minute stirring constantly to ensure that the garlic does not brown.

Add the chicken stock, tomatoes (with the juice) and kidney beans. Bring to a boil over high heat and let boil for one minute. Remove from heat and let cool.

When fully cooled, transfer to a freezer-safe container leaving at least 1" of headspace. Cover. Freeze for up to one month.

Last Minute Prep:

The night before serving, transfer soup in its container to the refrigerator to defrost.

Put the soup back into a 3-quart saucepan and bring to a boil over high heat. Add in the escarole and orzo or ditalini pasta. Reduce heat to medium and simmer for 10 minutes.

Add in the green beans and zucchini. Cover and simmer for 5 minutes or until the green beans are tender but not soggy.

Serve topped with freshly shredded parmesan or fresh basil leaves. Great with a side salad and slice of crusty, grilled Italian bread.
http://makeaheadmeals.blogspot.com/2008/07/freeze-ahead-minestrone-soup.html

summer-squash-pancakes

Summer Squash Pancakes
These savory pancakes make a wonderful vegetarian summer meal. I have to admit that I don’t know the exact source of this recipe. I scribbled down the basics from a library book, but I’ve changed so many details that I’m not sure the original author would recognize his or her recipe anymore anyway. Use smaller squash for this recipe for the best result. These are very tasty served with maple-lime sweet potatoes!
From Weekly Greens

3 small yellow squash
3 small zucchini
1/2 yellow onion
1 teaspoon kosher salt
2 large eggs, lightly beaten
2 garlic cloves, pressed
2 tablespoons whole wheat flour
1 tablespoon chopped fresh oregano
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
Greek yogurt, for serving


Trim the ends from the squash and zucchini. I like to leave the peel intact because it provides a bit of extra fiber and gives the pancakes beautiful color. Using a food processor fitted with the shredding blade, run the zucchini through the machine. My machine required me to halve the squash and zucchini lengthwise to get it through the feed tube. Trim the onion, then run it through the machine as well.
Place the shredded squash, zucchini and onion in a large colander set over a bowl or in the sink. Sprinkle the kosher salt over the vegetables, then toss gently. Allow the vegetables to sit for about 15 minutes to release their water. You can help squeeze out some of the water with your hands. When the vegetable mixture is fairly dry, place it in a large bowl.
Add the eggs, garlic, flour, oregano and pepper to the vegetables, stirring to blend completely.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Drop a few tablespoons of the squash mixture onto the hot skillet. You will have to use a spoon or your fingers (careful not to burn) to gently shape the dollops into pancakes. Allow them to cook just long enough to brown one side, then carefully turn them over with a spatula. My first batch didn’t hold together very well, but each batch thereafter did a little better. You may have to reform the patties just a little after the flip. They push back together quite nicely. When both sides are nicely browned, transfer the pancakes to a plate and keep warm while you work with the rest of the vegetable mixture. Add the remaining tablespoon of oil if the pan seems dry.
Serve the pancakes hot with the Greek yogurt on the side.
Quick Tips
1. These pancakes are perfect for the lunch box! I enjoyed our leftovers the next day with a small salad and sweet potatoes.
2. If you are concerned that your kids won’t touch them with the colorful green flecks, try peeling the zucchini and see if they look more appealing to the little ones. All they need do to is taste! My 5-year-old snatched one from the counter while I was still working on the last batch and his exact words were, “These are delicious. Can we have these every day?” No kidding.

Preparation time: 30 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield) 4

Lemon-Thyme Chicken with Sauteed Vegetables

Lemon-Thyme Chicken with Sauteed Vegetables
Recipe developed by Anna Berman

Makes: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:
4 tablespoons lemon juice
1 tablespoon chopped garlic, divided
1 tablespoon chopped fresh thyme, divided
Salt
Freshly ground black pepper
1 pound chicken breast tenders, lightly pounded
4 teaspoons canola oil
1 medium shallot, sliced
1 1/2 cups frozen shelled edamame, thawed
11/2 cups grape tomatoes, halved
2 medium zucchini
1/3 cup crumbled feta

Directions:
1. In a ziplock bag, combine 3 tablespoons lemon juice, 2 teaspoons garlic, and 2 teaspoons thyme; season to taste with salt and black pepper. Add chicken tenders, seal the bag, and gently turn to coat. Set aside.
2. Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame, and tomatoes; saute 4 minutes.
3. Use a vegetable peeler to slice zucchini into long ribbons. Add zucchini and remaining lemon juice and thyme to vegetables in skillet; saute 2 to 3 minutes. Transfer to a serving bowl, stir in feta, and season with salt and black pepper to taste.
4. Add remaining oil to skillet. Remove chicken from marinade and saute 2 to 3 minutes a side or until cooked through. Serve with vegetables.

Nutrition facts per serving: 327 calories, 28g protein, 16g carbohydrate, 13g fat (3g saturated), 5g fiber

Zucchini Mint Frittata

Zucchini Mint Frittata
Makes one 8-inch square pan.

1 tablespoon extra virgin olive oil
1 medium onion, diced
1 medium zucchini, cut in 1/8-inch-thick half moons
10 eggs
¾ cup cream (or substitute unsweetened soy milk)
¼ cup parmesan cheese (optional)
¼ cup finely sliced mint leaves
1 teaspoon salt
Pinch of black pepper

Heat oil in a sauté pan over medium heat, add onions and sauté until caramelized. Add zucchini and sauté 1 minute, until zucchini begins to soften. Transfer vegetables into an oiled baking dish. Lightly beat the eggs with the cream, cheese, mint, salt, and pepper. Pour egg mixture over vegetables. Bake at 325 degrees until eggs are set, about 15 to 20 minutes. Serve immediately, or cool and serve chilled with a salad or fruit.

Oven-Fried Zucchini Sticks

From EatingWell: August/September 2005, EatingWell for a Healthy Heart Cookbook (2008)

4 servings
Active Time: 20 minutes
Total Time: 40 minutes

Ingredients
Canola or olive oil cooking spray
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds zucchini, (about 3 medium), cut into 1/2-by-3-inch sticks
2 large egg whites, lightly beaten

Preparation
Preheat oven to 475°F. Coat a large baking sheet with cooking spray.
Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray.
Bake on the center rack for 10 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 8 to 10 minutes more. Serve hot.

Nutrition
Per serving: 127 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrates; 7 g protein; 4 g fiber; 427 mg sodium; 524 mg potassium.
Nutrition Bonus: Potassium (15% daily value).
1 1/2 Carbohydrate Serving

Muffin Recipes from Tuesday Sept 2009 Enrichment

I had these & had to ask for the recipe from Sara.

Here's the recipes for the muffins. Gentry made the pumpkin orange ones so you'll have to get that one from her.
The zucchini recipe is actually a bread recipe but I just put it in muffin tins and it works great. I freeze a bunch and pull them out for a quick snack for my kids. Also, milk chocolate chips make it extra good. :)
Thanks for coming to our activities and supporting us!
Have a good week.
-Sara

Zucchini Bread/Muffins:
2 cups coarsely shredded zucchini
3 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 cup applesauce
1/2 cup egg substitute (1/4 cup of egg substitute = 1 large egg)
1/3 cup vegetable oil
1 tablespoon vanilla extract
optional: milk chocolate chips
Directions:Preheat oven to 350 degrees.
Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.
Combine dry ingredients in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.
For bread:
Divide batter evenly between 2 (7-1/2 x 3-inch) loaf pans coated with cooking spray.
Bake at 350 degrees for 45-55 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
For muffins:
Spoon batter into muffin tins, 2/3 full. Bake at 350 degrees for 15-18 minutes, until a wooden pick inserted in center comes out clean.

Pear Muffins: (Gentry's recipe)
2 cups flour (you could use all wheat or half and half to make them healthier or all white)
1/4 cup brown sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup melted butter (Gentry uses half butter, half plain yogurt)
zest of 1 lemon
1 c. diced, peeled pears
chopped nuts
Directions:
Mix dry ingredients. Add wet. Combine and stir in pears.
Bake at 400 degrees for 15-18 minutes.