sautéed zucchini, yellow squash & onion

This hardly qualifies as a recipe, but I want to remember it for future reference. It was really yummy! I stole the idea from Brittney, who served it as a side to grilled chicken when we stayed with them recently. Because we eat too much meat (and were lazy), we decided to serve it as our main entree with a side of (Cal Rose) rice. It was surprisingly satisfying! And budget friendly! We intend to make this again!

RECIPE: Sautéed Zucchini, Yellow Squash and Onion

Ingredients:

4 small zucchini squash 

2 small yellow squash

2 med onions

Olive oil (EVOO)

Mrs. Dash

S&P 

Directions:

Julienne/slice onion. Wash and slice (in little rounds) the squash(es?). In a wok or large skillet, heat the oil over med-high heat. Add onions, then squash. Season to taste. Cook, covered, stirring occasionally, until veggies are soft. Serve (over or just with) rice. And enjoy!!

zucchini bread

I told you, we have lots of zucchini around here! :) This recipe is my friend Brittney's. I don't know if it's hers originally or if she got it somewhere (though she probably altered it to make it milk-free; she tends to do that), but it's yummy. I've made it a few times in the past few months. Hm... probably not the best dieting technique. Anyway- try it out. Let me know what you think.

RECIPE: Zucchini Bread

Ingredients:

3 eggs

2 c. sugar

1 c. oil

1 Tbsp. vanilla

2 c. shredded zucchini {I did 3.}

3 c. flour

1 tsp. baking soda

3/4 tsp. nutmeg {I'd do 1/2.}

1 Tbsp. cinnamon

1 tsp. salt

2-4 tsp. flax seed meal {My addition- to bump up the Omega3. I swear you can't taste it!}

Directions:

Preheat oven to 350F.

Mix wet ingredients {first cluster} until frothy. Add zucchini. In separate bowl {nice theory; I never do}, mix dry ingredients {last cluster}. Mix all together until just wet- don't overstir.

Grease pans {Pam-spray them}. Sprinkle sugar and cinnamon around the pans. Pour the batter mixture into two loaf pans. Sprinkle the tops with sugar and cinnamon.

Bake at 350F for 1 hour.

(If making muffins, bake for about 20 min or until a toothpick inserted in the middle comes out clean.)

spaghetti with zucchini and parm

We have a good deal of zucchini in our garden right now. Also, I'm pregnant and have an aversion to almost everything. This lil' concoction, however, I came up with one night and have craved it several times since. I love it. Somehow it just hits the spot.

It's very, very simple and super flexible. I'm not even going to attempt to put quantities in the recipe, since really truly you can throw in as much or as little of all of it. I honestly don't think you can go wrong. Try it. Like it. Crave it.

RECIPE: Spaghetti with Zucchini and Parm

Ingredients:

spaghetti noodles

olive oil

zucchini, seeded and chopped/diced

onion, diced

garlic (okay- quantity: I do only 1-2 cloves, grated/minced)

parmesan cheese (fresh, shredded)

salt/pepper

Directions:

Cook spaghetti according to package directions. Meanwhile, saute the zucchini, onion and garlic in olive oil. Salt and pepper to taste. When all of it's done (spaghetti al dente, or to your prefered done-ness... zucchini and onion soft and cooked through), drain the pasta and toss it all together. Add parmesan cheese and toss to coat lightly {don't go too heavy on the cheese or you'll only taste parmesan}. Serve warm. Mmm... enjoy!

lasagna soup

This recipe is not mine in any way. I saw it on Studio5, loved it, and "brought it home" with me. I really do love this soup. It's a hearty soup, full of wonderful goodness. It's rediculously easy (a few cans of this, a couple of these, add this mix and BOOM). I make it fairly often and love it each time. Hats off to you, Ms. Cherise Cragun!

RECIPE: Lasagna Soup

Ingredients:

1 lbs. Italian Sausage
1/2 cup onion, chopped
1 pkg. Lasagna Dinner Mix (Hamburger Helper)
5 cups water
2 cans corn, undrained
1 can diced tomatoes, undrained
2 tlbs parmesan cheese
3 small zucchinis, chopped

Directions:

Brown sausage with onion and drain. Add lasagna sauce mix (not noodles), water, tomatoes, corn and cheese. Bring to a boil and reduce heat. Cover and simmer for 10 minutes. Add noodles and zucchini. Cook 10 more minutes or until zucchini is done. Serve with shredded Parmesan cheese.

Serves: 12

Calories: 389

*Photo courtesy of Studio5.