Oven-Fried Green Tomatoes

Ingredients
  • Two large green tomatoes
  • Salt and Pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • A few dashes of hot sauce
  • 2 cups panko bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1 tbsp fresh thyme leaves
  • About 1/4 cup extra virgin olive oil
  • Marinara sauce, for serving
Instructions
  1. Preheat your oven to 400 degrees and spray a baking sheet with non-stick spray. Slice the green tomatoes about 1/4″ thick. Lay the slices on a tea towel or paper towel to dry them off. Create a “breading station” with a small plate with the flour, a bowl with the eggs that have been beaten with the hot sauce and a large plate with the breadcrumbs, the parmesan cheese and the thyme leaves. Sprinkle both sides of the tomatoes with salt and pepper, coat them with the flour, shake them free and dip them in the egg wash then coat them in the breadcrumbs. Place on the baking sheet and drizzle with the olive oil . Bake in the oven for about 20 minutes, flipping each slice about halfway through, until golden brown and crispy. Serve with marinara sauce.
Source

Seasoned Roasted Potatoes



Ingredients
  • 1 Russet potato
  • butter
  • Lawry's seasoning salt
  • grated parmesan cheese
Instructions
  1. Wash and pierce the potato all over with a fork. Cook in the microwave until the potato is soft all the way through – about 6-7 minutes total, flipping halfway through.
  2. Cut the potato in half, then cut each half into squares. Don’t cut all the way through, just down to the skin.
  3. Season with butter, parmesan cheese and Lowry’s seasoning salt, then place on a baking sheet under the broiler for 10-15 minutes, or until golden brown. 
Source

Meat, Tomato, and Mozzarella Stuffed Zucchini Cups



Ingredients:
  • 2 large zucchini or yellow squash, about 12 inches long
  • 2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
  • 1/2 cup finely chopped onion
  • 1 green pepper, finely chopped
  • 2 T finely minced fresh garlic
  • 1 lb. ground beef (10% fat or less)
  • 12 oz. ground turkey (10% fat or less)
  • (use any combination of ground meat you'd like, but use low-fat ground meat for the South Beach Diet.)
  • 1-2 tsp. Spike seasoning (optional but recommended)
  • 2 C flavorful tomato-basil pasta sauce
  • 2 cups low-fat mozzarella or other mild white cheese (I used low-fat blend of six cheeses called Italian blend.)

Instructions:

  1. Preheat oven to 350F/175C. Chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then saute onion and pepper for 3-4 minutes, until just starting to soften. Add minced garlic and saute about 1 minute more, being careful not to brown the garlic. Remove the onion, pepper, and garlic mixture to a bowl.
  2. Add 2 tsp. more olive oil to the pan. Crumble in the ground beef and ground turkey, season with Spike seasoning, and cook over medium heat until the meat is well browned. Tilt pan to see if there is any extra fat, and remove with a spoon if there is, then stir cooked vegetables and garlic back into the meat. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.
  3. While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak liquid when they cook.
  4. Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture (it doesn't need to be completely cool), then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini.
  5. Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.
Source

Sliced Baked Potatoes with Herbs and Cheese



Ingredients
  • 4 large baking potatoes
  • 1/4 cup melted butter (plan on 1 Tbs per potato)
  • 1 tsp coarse sea salt
  • 2-3 Tbs chopped fresh herbs (or 2-3 tsp dried):
  • try basil, thyme, oregano, chives, or Italian seasoning
  • 1/4 cup fresh grated Parmesan (other cheeses would be good as well)
Instructions

  1. Wash and dry potatoes; peel if desired. Cut into thin slices, but not all the way through the potato (use the handle of a wooden spoon placed alongside the potato to prevent cutting all the way through). Place potatoes in a baking dish. Sprinkle with butter, salt and herbs, getting some between each slice.
  2. Bake at 400°F for 45 minutes, or until potatoes are cooked through. Once or twice during cooking, spoon melted butter from the bottom of the pan over potatoes. Top with cheese and bake an additional 10 minutes.
Source

Loaded Chicken & Potato Skillet


Ingredients:
  • 3 medium potatoes, peeled & cubed
  • 4-6 strips of bacon, cooked & crumbled
  • 2-3 boneless, skinless chicken breasts, cubed
  • 1 tbsp. olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cups monterrey jack cheese, shredded 
Optional
  • sour cream
  • green onions
  • salt & pepper
  • cajun seasoning
Instructions

Twice-Baked Butternut Squash with Quinoa, Pecans, and Parmesan


Ingredients
  • 4 pounds of butternut squash (about 2 regular, or 4 small)
  • salt and pepper
  • ⅔ cup uncooked quinoa
  • ⅔ cup pecan halves, roughly chopped
  • 2 tsp. olive oil
  • 1 small shallot, minced
  • ½ tsp. dried oregano
  • ¼ tsp. salt
  • ¾ cups panko breadcrumbs
  • 3 Tbsp. unsalted butter, melted
  • 4 oz. (115g.) parmesan cheese
Instructions
  1. Preheat the oven to 450 degrees F. Wash the outside of the squash. Cut the squash in half lengthwise and scoop out the seeds (I use an ice cream scoop). Place the squash halves cut-side up in a large baking dish. Sprinkle the surface of the squash with salt and pepper. Pour ¼ inch of water in the bottom of the pan and cover the pan tightly with foil. Bake the squash until it is tender when pierced with a fork, 30-50 minutes depending on the size (my little ones were done in 30). Remove from the oven, discard foil, and allow the squash to cool.
  2. Reduce oven temperature to 400 degrees F.
  3. Meanwhile, cook the quinoa by bringing 1 and ⅓ cup water to boil in a small pot. Add the quinoa, reduce to a simmer and put a lid on the pot. Simmer for 15 minutes. Remove the pan from the heat.
  4. Heat a skillet over medium heat. Toast the pecans until fragrant, about 5 minutes. Set aside. In the same skillet over medium heat, combine the olive oil and shallots. Cook, stirring frequently, until the shallots soften, about 5 minutes. Remove the skillet from the heat.
  5. Using a spoon or an ice cream scoop, gently scrape the flesh out of the roasted squash halves, leaving a layer of about ¼ inch of squash remaining in the shell. (Leave the squash shells in the baking dish.) In a large bowl combine the squash, cooked quinoa, pecans, shallot, oregano, and salt. In another small bowl whisk together the panko breadcrumbs and butter.
  6. Finely grate the parmesan cheese. Add 2 Tbsp. of the cheese to the panko. Add the remaining parmesan to the squash mixture and stir to combine all of the ingredients.
  7. Gently spoon the squash mixture into the squash shells. Sprinkle the panko and parmesan over the top.
  8. Return squash to the oven and bake, uncovered, until the tops are golden brown, 20-25 minutes.
Source

Baked Spaghetti Squash with Garlic and Butter


Ingredients:
  • 1 small spaghetti squash (about 3-4 pounds)
  • 2 tablespoons butter
  • 2 cloves garlic, finely minced
  • 1/4 cup finely minced parsley (or basil)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup shredded parmesan cheese
Directions:
  1. 1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
  2. 2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
  3. 3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.
Source

Subscribe to: Posts (Atom)