Zucchini Chips- Keep This One Handy

True story- my five-year-old begged for more of these. So I made more two nights later... 4 zucchini's worth, and James, Quincy and Adrian ate them all. It takes just a little time, but for the calorie/kids will eat it factor, it's TOTALLY worth it.

Cooking spray
1LB zucchini (about 2 medium)
1TBS olive oil
1/4 c. freshly grated parmesan cheese
1/4c. plain dry bread crumbs
1/8tsp salt
black pepper

Preheat oven to 450. Coat baking sheet with cooking spray. Slice zucchini into 1/4inch-thick rounds. In medium bowl, toss the zucchini with the oil. In a small bowl, combine the parm cheese, bread crumbs, salt & pepper. Dip each round into parm mixture, coating evenly on both sides and place in single layer on the prepared baking sheet. Bake zucchini rounds until browned and crsip, 25-30 minutes. Serve immediately.

Hearty Chili- Crock Pot Recipe

Well, the weather is cooling off, and I have to admit that having the crock pot cook something all day really is nice. The house smells delicious when you get home and in theory all you have to do is spoon the goodies on a plate. I haven't tried out this recipe yet, from a healthy crockpot cookbook... so we'll experiment together. This has the calories per serving listed below.


1.5lbs beef chuck roast, cut into 1" cubes 2c. low-sodium veggie or tomato juice 2c. chopped onion 2 15oz red kidney beans, rinsed drained 1 14.5oz can no-salt-added diced tomatoes, undrained 1.5c. chopped red bells 1 10oz can diced tomatoes & green chile peppers, undrained 1 tsp ground chipotle chile pepper 1 tsp ground cumin 1tsp dried oregano 3 cloves garlic, minced

In 4.5-6 quart slow cooker, combine everything. 

cover and cook on low-heat for 9-10 hours or on high for 4.5 to 5 hours. serve with reduced fat shredded cheddar or low-fat sour cream 2 veggie, 1 starch, 3 lean meat per serving: 226 cal, 4g fat, 8g fiber, 26g. protein makes 8-10 servings.

Portobello Burgers

8 large portos, stems removed 2tbs balsamic 4c. arugula leaves, washed 2 jarred roasted red peppers, seeded 4 slices prosciutto de parma 4 slices fresh mozz

(I haven't made this recipe yet, and will likely modify these ingredients- prosciutto is not cheap. Delicious, but not cheap.)

preheat to 450. Place mush caps on cookie sheet. Season with salt & pepp. Arrange with gill side up. Drizzle w/EVOO and bals vinegar. Transfer them to oven and roast 12 min. While mush are roasting, chop arugula and peppers. combine in bowl. season. Top 4 of the cooked caps with arugula and peppers, a slice of prosciutto and cheese. Return to oven to melt cheese, 2-3 min. 

Top with other cap.

Fish Tacos

9tbs evoo 1tsp chili powder zest and juice of 2 limes salt 4 halibut steaks or fillets (i use tilapia) 1 large yellow onion, chopped 3 garlic cloves, chopped 1 jalapeno, seeded & chopped black pepper 10box frozen corn kernels 1/2c. chicken stock shredded lettuce- your choice. 1/4 c. cilantro, chopped 2 ripe avocados flour tortillas 2tbs red wine vin shakes of hot sauce

I admittedly modify this recipe quite a bit. BUT I have made it exactly according to these directions, and it is fantastic. So give it a whirl this way, and then make your own adjustments if you want to.

preheat large skilled over med-high with 2tbs evoo. 

add onions, garlic, jalapeno Cook 3 min, stir frequently. Add corn, and chicken stock, bring to bulbble and then cook 2 min. Put lettuce and cilantro in bowl. Transfer corn mixture to bowl. Mix so corn wilts the lettuce. Wipe skillet clean. heat 2tbs evoo. Add halibut to skillet and saute until cooked.

Flake fish into large chunks, add to lettuce.

While fish is cooking, make avocado dressing. In food processor, blend avocado, zest and juice of limes, red wine vin and salt. 

Stream in 3tbs of evoo and shakes of hot sauce. Adjust seasoning to taste.

Heat tortillas and take all to table- assemble while eating. (OR, if cutting back on starches, just eat as a salad without tortillas. Still yummy.)

Spinach Salad w/Fabulous Basil Dressing

This dressing recipe is compliments of my good friend (and amazing cook) Cara. For the actual salad, just make it how you like it. Below are suggested ingredients.
Spinach or mixed greens Grilled chicken  
Granny Smith Apple slices  
bleu cheese or other cheese pecans, pine nuts, if wanted craisins or raisins- it really makes the salad better, i promise.
If you REALLY want a treat, cut up small pieces of bread, drizzle with EVOO, toast em and then dribble bleu cheese on top and melt that under the broiler. YUM-MEEEE. But not low-fat.

Dressing: 1 small package fresh basil, 
1/2c. sugar 1/2 c. apple cider vin 
1c. extra virgin olive oil 1 clove garlic  
salt & pepp

Dressing Directions- In food processor or blender, chop up the basil and garlic. Add the apple cider vin, sugar, S&P. Blend. Slowly drizzle in the EVOO while blending until nice and frothy. Will keep for a few days in the fridge.

Spaghetti Squash w/Bolognese Sauce

1 med spag squash tomato sauce of your choice add meat if you want (was going to give directions to make your own sauce, but really, why?)


Slice spag squash in half, length-wise (no small feat- be careful.) Scoop out seeds. Season with salt. 
Spray cookie sheet or baking dish. Place squash halves face down in pan. Roast at 350 for 50-70 mins. let cool slightly. Use a fork to scoop out all the flesh in spaghetti-like strands. Serve with warmed sauce.

This really is very yummy. We don't really do much pasta anymore because the appropriate starch portion is so small it's not worth it. It's nice to have something to serve a nice, meaty sauce on. :)

Chicken W/Apple- Mushroom Sauce & Asparagus

1TBS EVOO

4 boneless,skinless chicken breasts

salt & pepper

1tsp. dried thyme

1tsp poultry seasoning

1LB thin asparagus (ends trimmed)

juice of 1/2 lemon

2TBS unsalted butter

8 button mushrooms, thinly sliced

2 shallots, finely chopped

1 small green apple, peeled, cored & thinly sliced

1/4 c. apple cider or juice + 1tsp sugar

1c. chicken stock

1/4c. sour cream

Preheat skillet over medium-high heat with EVOO. Season chicken breasts with S&P, thyme & poultry seasoning. Toss them in the skillet. Cook on each side for 5-6 minutes, till cooked.

While chicken is cooking, fill medium skillet with about 1/2 inch water. Place over high heat, cover and bring to quick boil. Add asparagus- cook 'til tender but green. Drain water, season asparagus with S&P and lemon juice.

Remove chicken from skillet to plate and loosely cover with foil. Return skillet to heat and add butter; once melted, add the sliced mushrooms and season with pepper. Cook until lightly browned. Add shallots and sliced apples, season with salt. Continue to cook for another couple of minutes. Add the cider/juice and cook 1 minute more. Add stock, bring to boil and simmer 3-4 minutes. Add sour cream, stir to incorporate and heat through, 1 min. IF sauce is too thick, add more stock. Spoon over chicken to plate.