LOW CARB ZUCCHINI DISH

zucchini
olive oil
garlic powder or minced fresh garlic
sliced tomatoes
mozzarella or Parmesan cheese
salt and pepper, to taste

Slice the zucchini in half. Slice off the bottom to keep it stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend. 

Bake 375 for 20 to 30 minutes until soft.

file photo

BUTTERNUT SQUASH AU GRATIN WITH BACON

1 butternut squash

4 slices bacon, cut up
1 small sweet onion, sliced thin
2 tbsp flour
1/4 tsp freshly ground black pepper
1 cup chicken or vegetable broth
1 1/2 cups shredded Cheddar cheese, divided

Preheat oven to 350 degrees.

Cut the squash in half lengthwise; discard seeds.  Peel and cut each half into thin slices.

Place the squash slices in a saucepan with enough water to just cover squash.  Bring to a boil over high heat; turn heat to medium-low and simmer for 8 to 10 minutes until tender.

While squash cooks, fry the bacon in a skillet until crisp.  Drain, reserving 1 tablespoon of the drippings.  Set bacon aside and return the tablespoon of drippings to the skillet; add the onion and cook while stirring for about 5 minutes.  Stir in the flour and pepper; cook, stirring for 1 minute.  Add the broth, cook and stir about 3 minutes until thickened.  Remove from the heat and stir in 1 cup of the cheese.

Drain the squash.

Spray a square baking dish very lightly with nonstick cooking spray.  Arrange half of the squash slices in the bottom of the dish; cover with half the sauce.  Repeat the layers and top with the bacon then the remaining half cup of cheese.

Bake at 350 degrees for 25 to 30 minutes or until heated through.

The file photo.

GARDEN FRESH MACARONI & HAM SALAD

1 pkg (7-oz) elbow macaroni

2 cups diced cooked ham
1 cup diced cheddar cheese
1 cup frozen peas, thawed
1 cup torn or shredded lettuce
1 medium tomato, chopped
1/2 cup diced green bell pepper
1/4 cup minced onion
3/4 cup bottled Italian or Ranch salad dressing (depends on your preference)
1 tsp salt, optional
dash freshly ground black pepper

Prepare the macaroni according to the package directions, omitting any oil or butter; drain well.

Pour the macaroni into a large mixing bowl; add the remaining ingredients and toss to coat well.
Chill until serving time.

stock photo for reference only

CHEESY CORN CASSEROLE

I consider this a quick fix recipe because it goes together in less than 5 minutes. It does, however, bake for 50 minutes.

3 cups frozen corn
1 medium tomato, chopped
1 medium green bell pepper, chopped
2 jalapeno peppers, seeds removed and finely diced
1 1/2 cups milk
5 tablespoons butter, melted
5 eggs, whisked
6 tablespoons white whole-wheat flour
1 cup shredded cheddar cheese
1 teaspoon salt

Preheat oven to 350 degrees.. In an 8-by-12 casserole baking dish that has been sprayed with nonstick cooking spray, add all the ingredients.

Stir with a spoon to mix everything up.

Bake for 50 minutes.

Allow to cool for 5 minutes before serving.

Adapted from Cooktop Cove

FRESH VEGGIE PIZZA

2 tubes refrigerated crescent rolls

2 pkgs (8-oz each) cream cheese, softened
1 cup mayonnaise
1 packet ranch dressing mix
assorted fresh vegetables of your choice, washed, cut up
grated cheese (choose your favorite to go with the vegetables you use)

Press the crescent dough onto the bottom of a cookie sheet that has sides.  Press the dough to close all openings and make a solid dough.  Bake at temperature on directions until lightly browned.

While the dough cools, combine the softened cream cheese, mayonnaise, and dressing mix together until well blended.  Spread over the cooled dough.

Arrange the fresh cut-up vegetables over the cream cheese mixture.  Sprinkle the grated cheese over the veggies.

To serve, cut into squares.

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BLUEBERRY COBBLER SMOOTHIE

• 1/4 cup rolled oats
• 2 tsp ground flax seed
• 1 frozen ripe banana, sliced
• 2 cups blueberries, fresh or frozen
• 3/4 cup unsweetened vanilla almond milk
• 1/2 cup fat free plain Greek yogurt
• 2 tsp maple syrup
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp pure vanilla extract

Process all ingredients in a blender until smooth. Divide evenly between two tall glasses.

280 calories each

Basic recipe and photo from Everyday Health a few years ago.

CONFETTI MACARONI SALAD

1 pkg (7-oz) elbow macaroni

3 hard-boiled eggs, chopped
1 cup medium-fine chopped celery
1/4 cup chopped bell pepper
1 pkg (10-oz) frozen peas, thawed
2 tbsp chopped pimiento
3/4 tsp salt
2 tsp sugar
1/2 cup mayo-type salad dressing
2 tbsp lemon juice

Cook the macaroni according to package directions, omitting any salt or butter; drain.

In a large mixing bowl gently combine all ingredients,tossing well.  If necessary, add up to another 1/4 cup mayo-type dressing.  Chill for at least 1 hour before serving.

Yield: serves 6 to 8

This is a file photo for reference only.

MAY YOU HAVE A SAFE AND HAPPY HOLIDAY

HUNT'S BEEFY SKILLET RAVIOLI

Prep 15 min Cook 15 min

1 lb lean ground beef
1 can (26 oz) Garlic & Herb Spaghetti Sauce
1 can (14.5 oz) Diced Tomatoes with Sweet Onion
9 oz pkg refrigerated cheese-filled ravioli
2 tbsps shredded Parmesan cheese
1 tbsp chopped fresh Italian parsley

Brown ground beef in a large skillet, drain. Stir in the spaghetti sauce and tomatoes; blend well. Bring mixture to a boil. Add the ravioli to the skillet and spoon the meat and sauce over the ravioli until it is well coated. Reduce the heat, cover and simmer over medium heat for 15 minutes or until the ravioli is tender. Sprinke with the cheese and the parsley.

 

This is a file photo.

HAPPY EASTER