Pasta with zucchini, tomatoes and creamy-lemon-yogurt sauce

Sooo Yummy!

• 8 OUNCES WHOLE WHEAT LINGUINE (OR YOUR PASTA OF CHOICE)
• 1/2 CUP NONFAT PLAIN GREEK YOGURT
• 1/4 CUP GRATED PARMESAN CHEESE
• 1 TEASPOON GRATED LEMON ZEST (also put about 1/2 the lemon's juice in as well)
• 1/4 TEASPOON SALT
• 1/4 TEASPOON GROUND BLACK PEPPER
• 1 TABLESPOON OLIVE OIL
• 3 MEDIUM (8-OUNCE) ZUCCHINI, CUT INTO THIN STRIPS (3 INCHES LONG AND 3/4 INCH WIDE, LIKE A BIG STICK OF GUM)----You could use any veggie really (yellow squash, spinach, mushrooms, ASPARAGUS...)
• 2 GARLIC CLOVES, THINLY SLICED
• 1/2 PINT GRAPE OR CHERRY TOMATOES, HALVED LENGTHWISE

1. Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.
2. Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)
4. Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.
5. Mix the garlic into the zucchini.
6. Stir in the tomatoes and cook until softened, about 2 minutes.
7. Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve.

Baked Zucchini Chips

Ingredients:

• 1/4 cup Homemade Breadcrumbs
• 1/4 cup grated Parmesan cheese (optional)
• 1/8 tsp black pepper
• heaping 1/2 cup flour
• 1 cup cold milk
• 1 tsp apple cider vinegar
• 2 1/2 cups sliced zucchini (about 2 small zucchinis)

Preparation:

1. Preheat oven to 425 degrees.
2. In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.
3. In separate bowl add flour, milk and vinegar.  Gently stir until combined but do not over stir but be sure it is all combined well.
4. Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
5. Place coated zucchini slices on a baking sheet (I line mine with non stick foil for easy clean up!) and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.

Stuffed Shells with sausage and spinach-easy!

Ingredients

• 16-18 jumbo pasta shells
• 1 pound fresh Italian sausage (can buy links and remove casing but I just bought the bulk 1lb package)
• 1 tablespoon minced garlic
• 1 (14-ounce) can diced tomatoes with the juice
• 1 cup frozen spinach, thawed and squeeze dry (or a few good handfuls of fresh spinach rough chopped)
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• salt and freshly ground pepper
• Italian Seasoning

Method

1. Preheat oven to 350 degrees F and fill a large bowl with cold water and ice, set aside. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions. Drain well then add to ice water until ready to stuff.
2. Heat a large skillet over medium-high heat. Add pork sausage then use a wooden spoon to break up the sausage-like cooking ground beef, cook 5-6 minutes until browned.
3. Add garlic and cook 30 seconds then add tomatoes and spinach-I used fresh....easier but if you use frozen make sure the thawed frozen spinach has been squeezed dry-want the spinach not the water; cook 1 minute or until leaves are wilted down.  Add pepper and Italian seasoning to taste. Remove pan from heat and stir in ricotta cheese.
4. Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch baking dish works well). Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.
5. Wonderful!
   

Grilled chicken tzatziki- this was very GOOD and easy!

This looks like a lot but it was actually very simple and can prepped in the morning or night before!  I made a deconstructed sandwich for Ev and he LOVED dipping his chicken in the greek yogurt.


Ingredients

• pitas
• Extra greek plain yogurt for garnish

For chicken marinade:

• 1/2 cup plain greek yogurt

• 2 tbsp honey

• 2 tsp fresh lemon juice + 1 lemon zested

• 2 tsp hot sauce (1 used just 1tsp b/c of Evan)

• 1 to 2 garlic cloves, minced

• 1 tsp dried oregano

• 1/2 tsp ground cumin

• 1/4 tsp freshly ground pepper

• Pinch salt

• 4 boneless, skinless chicken breasts

For cucumber relish:

• 1 English cucumber, halved lengthwise and thinly sliced (about 4 cups)

• Pinch salt

• 1 cup seeded, finely diced tomato

• 1/2 cup finely diced red onion

• 6 tbsp coarsely chopped and pitted black olives

• 4 tbsp coarsely chopped fresh parsley

• 2 tbsp coarsely chopped fresh dill

• 1 garlic clove, minced

• 4 tbsp extra virgin olive oil

• 4 tsp fresh lemon juice

Directions
1 To prepare chicken marinade, whisk all ingredients except chicken breasts together in a bowl. Combine marinade with chicken breasts in a large zip-lock bag, seal and gently shake to evenly distribute marinade over chicken. Place in refrigerator and chill for 2 to 4 hours.

2 Meanwhile, prepare the cucumber relish. Lay cucumber slices in a sieve placed over a bowl and sprinkle with pinch of salt. Leave for about 30 to 40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. Stir occasionally.

3 Combine the tomato, onion, olives, parsley, dill, garlic, olive oil and lemon juice in a medium bowl. Stir in drained cucumbers, then cover the bowl and refrigerate for 1 to 2 hours.

4 Grease grill and preheat to medium-high. Remove chicken from zip-lock bag and discard marinade. Grill chicken breasts until cooked through, about 15 to 18 minutes. Remove chicken from grill, let rest for a few minutes and slice thinly on the diagonal. Lay chicken slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and serve.

Avocado and grilled corn salad...have to try it was great!

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife

2 Avocado’s, diced and sprinkled with lemon juice to prevent browning

2 C. Tomatoes, red and yellow cherry variety or equivalent

1 Small red onion, finely diced (we used white)

¾ C. Feta, crumbled

3/4 of a cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil

2 T. Sherry vinegar (we used apple cider)

1 t. Garlic powder

2 T. Fresh cilantro, minced

½ t. Salt

10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.

When ready to serve salad, add the dressing and gently toss.

summer gnocchi-so good

Boil water to cook gnocchi.  In a skillet heat up a few tbls. evoo, saute garlic on low, rinse a can of cannelli beans and add to skillet, add a can of diced tomatoes (juice and all).  Add some black pepper, Italian seasonings and then heat till warm through then toss chopped swiss chard or another dark leafy green and cooked gnocchi.  Stir and plate.  Top with slices of fresh mozzarella.

Crockpot Italian Chicken

I found a new recipe online.  It was really good, very basic and easy to make.  I did not bake it in the oven as the recipe instructs, just put cheese over top once I took it out of the crockpot.  It gave the same effect.  Hope you enjoy.

Crockpot Italian Chicken
boneless, skinless chicken breasts (use as many as you need, depending on your family size)
1 jar of your favorite spaghetti sauce, or homemade
1T minced garlic
parmesan cheese
mozzarella cheese
spaghetti noodles (or whatever your family enjoys - I used spiral noodles)

Spray interior of crock pot with cooking spray. Pour some spaghetti sauce on the bottom, enough to cover the bottom of the pot.  Lay chicken breasts in.  Sprinkle garlic over the chicken breasts and pour remaining sauce in, enough to cover the chicken.  Cook on low for 6 hours or high for 4 hours.

This is where I stopped, I made the noodles and put shredded mozz and parmesan cheese on top of chicken, sauce and noodles. 

But the recipe goes on to instruct this:

When chicken is done, pour the spaghetti sauce out of crock pot and into a baking pan.  Lay chicken breasts in pan, sprinkle with parmesan cheese and cover with sliced mozzarella cheese.  Bake for a few minutes until cheese is melted/golden.

Serve with spaghetti. 

Enjoy!

Angie Scott