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Baked Parmesan Zucchini Marinara

/ Jodi / 30 Comments

Baked Parmesan Zucchini Marinara.

It’s Zucchini time of year!

Though this is one vegetable folks usually get an abundance of when they plant it, we have had a little “challenge” in our garden this year…

His name starts with a “C” and ends with an “E.”   He has stubby eyebrows, floppy ears, and a white-tipped brown tail….

Have you guessed yet?

None other than the infamous Charlie, who has figured out a way to wiggle through the locked gate of our fenced-in garden during the day while we are at work!

We have barely been able to harvest a handful of cucumbers and tomatoes from our tiny little garden this year.  As soon as I see a blossom, then the fruit/vegetable begins to ripen, and I anticipate a few more days until it is ready to pick, it is gone!

Charlie sure has been enjoying some healthy treats this summer!

I did manage to grab two zucchini so far, so was very excited to be able to enjoy one the other evening for dinner.

I simply cut it into spears, drizzled with some olive oil, sprinkled with some Parmesan cheese, seasonings, and my new go-to secret ingredient – Trader Joe’s Everything but the Bagel Seasoning.  I baked them until tender-crisp, then dunked/smothered them in marinara sauce.

Not the prettiest dish to photograph, but it was a super simple, delicious, healthy, light, filling vegetarian dinner for a hot, summer evening.  I loved it!

Here is how I made it.

How do you like to prepare your zucchini?

Baked Parmesan Zucchini Marinara

  • Servings: 1 as main course, 2-4 as side
  • Print

Ingredients:

Directions:

Preheat oven to 350 degrees F.

Combine Parmesan and seasonings in a small bowl.

Cut zucchini in half, then each half into 6-8 wedges, depending on size of zucchini.  Place on stoneware baking sheet or cookie sheet.  (I always using baking stones!)  Drizzle with olive oil.  Sprinkle with Parmesan and seasoning blend.

Bake for approximately 15 minutes until tender.

Raise heat in oven to 450 and bake for 5-10 more minutes until crisp and brown.

Dunk or smother in marinara sauce.

Enjoy!

Cheers & Hugs,
Jodi

Marinated Cauliflower Salad

/ Jodi / 36 Comments

Marinated Cauliflower Salad.

Looking for a unique healthy, yummy, fresh, light summer salad?

Especially after all those cookies recipes last week! 

This one was a crowd pleaser with my family at the function I recently made it for.  It’s a great different way to serve cauliflower, which we eat at least once a week in our house.

Hope you will give it a try and let me know.  Here is how I made it.

Marinated Cauliflower Salad*

Ingredients:

Marinade

  • 6 Tbsp. freshly squeezed lemon juice
  • 2 Tbsp. Dijon mustard
  • 3 cloves garlic, minced
  • 2 tsp. olive oil

Salad

  • 4-5 cups bite-sized cauliflower florets (approx. 2 small heads cauliflower)
  • 2 cups diced red bell pepper
  • 4 Tbsp. chopped fresh parsley
  • Salt and Pepper to taste
  • 1/2 cup shaved Parmesan cheese

Directions:

Whisk marinade ingredients together in a small bowl.  Add to cauliflower in a large glass or plastic bowl and marinade in refrigerator for 4-8 hours or overnight.

Stir bell pepper and parsley into marinated cauliflower when ready to serve.  Season with salt and pepper and sprinkle with shaved Parmesan.  

Enjoy!

Cheers & Hugs,
Jodi

*Original recipe from Vegetarian Times powered by Clean Eating

Homemade Sweet Potato Chips

/ Jodi / 39 Comments

Homemade Sweet Potato Chips.

I’ve been trying to eat a bit healthier and make better food choices.

It’s hard.

While some people crave chocolate and sweets, I am a salty, savory girl.  I will take a crunchy pretzel or chip any day over a Hershey’s Kiss or cookie.

So when I heard about making homemade sweet potato chips, I had to try.

And HOORAY!  They totally satisfied my salty, crunchy chip-loving craving.

These are so easy to make, so delicious to eat, and healthy enough to not feel guilty!

The only tricky part is baking them long enough to get crispy without burning them.

This recipe is what works in my oven in my area.  I have an electric convection oven.  Your baking time may vary.  Just keep watching – and tasting – until you achieve your best results.

The batch pictured here is ONE sweet potato!

Here is how I made them:

Homemade Sweet Potato Chips

Ingredients

  • 1 large sweet potato
  • 1-2 Tbsp. Olive Oil
  • 1 tsp. coarse sea salt
  • 1 tsp. chili powder or dry rub or your favorite seasoning (optional)

Directions:

Preheat oven to 400 degrees F.

Thinly slice sweet potato with a mandoline slicer and layer on a baking stone or cookie sheet.  Drizzle with olive oil and combine to coat well.  Sprinkle with salt and seasoning.  Re-spread evenly on the baking sheet.

Bake 20 minutes.  Toss and flip slices.  Continue baking for 10 minutes.  Toss and flip slices.  Bake 10 more minutes or until edges are browned and chips become crisp.  Remove to paper towels to dry and drain off any excess oil.   Serve immediately and enjoy!

TIP:  Some type of mandoline slicer is really a must as well to get super thin, even slices.

Hope you enjoy!

Cheers & Hugs,
Jodi

P.S.  Do you see a familiar furry, four-legged friend in the first photo who also loves these sweet potato chips?  (Charlie says “Hi” and wants you to know how good these are!)

Roasted Turkey, Bacon, & Avocado Club Sammie

/ Jodi / 37 Comments

Roasted Turkey, Bacon, & Avocado Sammie.

Warmer weather means lighter meals and sometimes even sandwiches for dinner.

Here is a yummy fave I made this past Sunday.

Often times on Sundays, we have a bigger, late breakfast, skip lunch, and have an early dinner.

After enjoying hearty breakfast omelets hubby made with our leftover prime rib from dinner out the night before, we made a light sandwich supper.

On a sweet onion bun thickly slathered with mayonnaise, we sliced some roasted turkey, topped it with crispy, smokey bacon, creamy avocado slices, juicy ripe tomatoes and peppery arugula and spinach.  It was yum on a bun.

Do you enjoy sandwiches for warm weather suppers?  What is your fave?

Cheers & Hugs,
Jodi

 

 

Lightened Up Vinaigrette Broccoli Salad

/ Jodi / 37 Comments

Lightened Up Vinaigrette Broccoli Salad.

I love broccoli  – cooked or raw.
And I love broccoli salad.

The traditional version has a creamy mayonnaise-based dressing, and it is delicious!

But I was looking for a way to “lighten it up” a bit when making dinner one day this week, so I tried it with a vinaigrette dressing instead.

And it is DELISH too!

It is lighter and fresher tasting, and it is about half the calories of the traditional version!

This really is a nice twist on a classic that is healthier and just as yummy.

Here is how I made it.

Lightened Up Vinaigrette Broccoli Salad

Ingredients:

  • 4 cups fresh fresh broccoli florets, cut into bite-sized pieces
  • 1/4 thinly sliced, chopped sweet onion
  • 1/2 large sweet red pepper, thinly sliced and cut into bite-sized pieces
  • 1/3 cup golden raisins
  • 1/4 cup raw sliced almonds
  • 1/4 cup shredded cheddar cheese
  • 3 slices bacon, diced and cooked
  • Vinaigrette:
    • 2 Tbsp apple cider (or your favorite – red wine, white, etc.) vinegar
    • 2 Tbsp sugar
    • 2 Tbsp olive oil
    • 1 tsp salt
    • 2 Tbsp freshly ground pepper

Directions:  Combine first seven ingredients in large bowl.  Whisk together vinaigrette ingredients in a small bowl.  Pour over salad and toss to coat well.  Refrigerate for several hours before serving.

Enjoy!

Cheers & Hugs,
Jodi

Snow at Daybreak

/ Jodi / 53 Comments

Snow at Daybreak – Mars, PA – January 2018

Snow at Daybreak.

I stumble through
the early morning darkness
heading to the kitchen
for that first cup of coffee
to help prop open
my bleary eyes.

On my way,
I flip the switch
that turns on
the flood light
shining out
into the backyard.

What could be
more beautiful
than bright white
fluffy snowflakes
fluttering down
on a cold January morning?

Snow at Daybreak.

Cheers & Hugs,
Jodi