How To Prepare
Spray or wipe an oven safe pan with a VERY thin coat of olive oil. Set burner to medium heat. Add zucchini and onion to skillet; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mush…3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon garlic powder and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
2
Whisk 5 egg whites, the remaining 1/8 teaspoon garlic powder and a grinding of pepper in a large bowl until blended. Add the zucchini mixture; stir to combine.
3
Preheat the broiler.
4
Wipe out the pan and coat with olive oil and place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg whites will flow to the edges.
5
Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.
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Zucchini Frittata
How To Prepare
Directions:
Preheat oven to 375°. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed.
Arrange on a baking sheet in a single layer and roast for about 30-35 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don’t burn. They will be golden brown and crunchy on the inside when done, not moist.
In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil spray. Immediately toss with spices while hot. Eat at room temperature.
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Roasted Chickpeas
How To Prepare
1.
Heat a large pot of water to boiling. Add broccoli to water and cook 3 minutes. Scoop broccoli from water and transfer to a 12-inch skillet, along with oil.
2.
Return water to boiling and cook pasta as package directs. Drain and transfer to a serving bowl. Toss with 2 tablespoons of the lemon juice and the garlic powder. Keep warm.
3.
Meanwhile, heat broccoli and oil over medium-high heat until sizzling. Add garlic and shrimp. Cook for 3 to 4 minutes, or until shrimp is cooked. Add remaining 2 tablespoons lemon juice and pepper. Stir in seasoned potato flour and serve over pasta.
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Broccoli-Shrimp Scampi
How To Prepare
Preheat oven to 450°F.
Toss broccoli with 1 tablespoon oil in a large bowl. Spread out on a baking sheet and roast, stirring once halfway though, until just soft and browned in spots, about 15 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add beef and onion and cook, breaking up the beef with a wooden spoon, until the beef is browned and the onion is softened, 10 to 12 minutes. Stir in Worcestershire, and garlic powder. Set aside.
Spread the beef mixture in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the broccoli.
Combine potatoes, egg, pepper in a medium bowl. Sprinkle evenly over the casserole. Coat the top with cooking spray.
Bake the casserole until it is bubbling and the potatoes are beginning to brown, about 40 minutes. Sprinkle with paprika. Let stand for 10 minutes before serving.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 6; cover and refrigerate for up to 1 day or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes before baking (Step 7).
Note: Precooked shredded potatoes can be found in the dairy section of most supermarkets or near other fresh prepared vegetables in the refrigerated produce section. To make your own, halve 1 pound unpeeled baking potatoes; cook in lightly salted boiling water until slightly tender but still firm in the center, 7 to 10 minutes. Let cool on a clean cutting board. Shred using the large holes of a box grater.
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Broccoli, Beef Potato Hotdish
How To Preparec
Combine marinade ingredients. Mix well. Pour over chicken and allow to stand for 1 hour.
Leaving the skin on, cut potatoes into 3/4-inch cubes. Microwave in water for 5 minutes (or cook in water for 10 minutes), and thread onto skewers.
Cook the potato skewers on the barbecue for 10 minutes, basting occasionally with the chicken marinade. Place the chicken breasts on the barbecue and cook for 10 to 15 minutes, basting frequently.
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Barbecue Chicken Breasts with Potato Kebobs
How To Prepare
For the chicken
Combine the 1 Tbl grapeseed oil, 1 Tbl balsamic vinegar, garlic powder, and pepper in a small bowl. Trim the chicken breasts if necessary, and slice into cutlets about 3/4 inch thick. Place in a non-reactive bowl (plastic, ceramic, or glass) and pour the marinade over the chicken. Mix to ensure the chicken is well coated. Cover and marinate for at least an hour, or overnight. Grill (or saute) the chicken breasts until fully cooked (no longer pink or at 165 degrees F).
For the Mediterranean Salsa
Combine the artichoke hearts, sun dried tomatoes, and parsley in a medium-sized bowl. In a small bowl, whisk together the grapeseed oil and balsamic vinegar. Pour over the salsa and toss to coat. Season with pepper as desired.
To Serve
Arrange the chicken on an oven-proof plate or platter. Spoon the salsa over the top of the chicken. Warm in the oven at 350 for 10 minutes if desired, or serve cold – it’s delicious either way!
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Balsamic Grilled Chicken with Mediterranean Salsa
Ingredients
For the Mediterranean Salsa
Ingredients
For the Mediterranean Salsa
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How To Prepare
Heat oven to 400 degrees F. Toss together the celery, carrots, leek and oil in flameproof 13 x 9 x 2-inch baking pan.
2.
Roast vegetables in 400 degree F oven 20 minutes, stirring once or twice. Add tomato. Roast 10 minutes. Remove mixture from pan and reserve.
3.
Mix garlic and onion powders and pepper in small cup. Season skinned side of each fish fillet with half of the garlic and onion powder mixture. Place in baking pan.
4.
Place one-sixth of sauteed vegetable mixture over center of each fillet . Top with one-sixth of basil. Fold ends of fish over filling; turn fillets over, seam side down. (Or place filling over one half of each fillet; fold other half over.) Drizzle with wine. Season fillets with remaining garlic and onion powder mixture. Place sprig of thyme on top of each fillet. Cover pan with foil.
5.
Bake in 400 degree F oven for 12 minutes or until cooked through. Remove fish to platter; cover.
6.
Boil pan juices in pan on stove top, about 3 minutes, until reduced by half. Whisk in butter and lemon juice until creamy. Serve with fish.
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Baked Stuffed Flounder
How To Prepare
In a medium pot, bring water to a boil.
Add squash, onion, and honey.
Reduce heat to medium, cover, and simmer for 25 minutes.
Transfer the mixture to a bowl, add cucumbers and mash into a paste.
Return past to pot, add garlic and pepper and simmer over medium heat for 10-15 minutes.
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Yellow Squash Soup
How To Prepare
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
2.
Meanwhile, in a medium bowl stir together lime juice, cabbage; toss to coat. Spoon some of the coleslaw mixture into a butter lettuce leaf; add fish slices and top with Mango Salsa.
3.
Makes 4 servings
Peach Salsa
1.
In a medium bowl combine peach; red sweet pepper; green onion; jalapeno chile pepper; olive oil; lime peel; lime juice; vinegar; and black pepper.
