Baked Parmesan Zucchini Crisps

Prep time: 15 min
Cook time: 15 min

Ingredients:

• 1 cup all-purpose flour
• 2 cups Panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 small zucchinis or 1 large zucchini, thinly sliced to about 1/4-inch thick rounds
• 3 large eggs, beaten, 
• 1 teaspoon dried oregano
• salt & pepper

Directions:

1. Lay out a couple paper towels and place the zucchini rounds on the paper towels, Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down on them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices pretty dry.
2. Preheat oven to 400°F. Line a large baking sheet with parchment paper or wire rack.
3. In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper.
4. In a 3rd plate beat eggs, with salt and pepper.
5. Start dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet.
6. Repeat until all zucchini slices are done. One large baking sheet was enough for me.
7. Bake 15 to 30 minutes, or until the zucchini rounds are golden and crispy.
8. Serve with your favorite dip.

Recipe from Stephanie via jocooks.com

Honey Thyme Carrots

Ingredients:

• 16 ounce bag baby carrots
• 2 Tablespoons butter
• 2 Tablespoons brown sugar
• 1 Tablespoon Thyme
• Salt & pepper, to taste

Directions:

1. Melt butter in a medium saucepan on medium heat.
2. Add brown sugar, thyme and salt and pepper.
3. Stir to combine and dissolve brown sugar.
4. Add carrots and cook until you can prick carrots with a fork.

~recipe from Mikaila

Pea and Lemon Risotto

Ingredients:

• 1 cup Arborio rice
• 1/2 cup peas
• 1/4 cup lemon juice
• 1/2 cup Parmesan
• 3 cups vegetable stock
• 2 Tablespoons butter

Directions:

1. Warm stock in a small sauce pan.
2. Heat a large sauce pan on high. Add butter and rice. Cook till the rice starts to brown and smells nutty.
3. Add a couple ladles of stock into rice, stir around a few times. Let sit until liquid is mostly absorbed. Add another ladle of stock and stir to combine, let sit until liquid is mostly absorbed. Continue this until you use all the stock and the rice is cooked. (If you find the rice to not be completely done, go ahead and add water until using the same process until rice is cooked through). Note: do not stir contentiously or you'll end up with a starchy mess.
4. When rice is cooked through, add peas (they can be frozen), lemon juice and Parmesan. Stir to combine and serve!

~Recipe adapted from sayrecipes.com

Broccoli Salad

Ingredients:

• Salad:
• 5 cups broccoli florets, (I blanched them so it was easier for my toddler to eat it)
• 1/2 pound bacon, fried & crumbled
• 2/3 cups raisins
• 1 small red onion, chopped
• Dressing:
• 1 cup mayonnaise
• 1/2 cup sugar
• 1 1/2 Tablespoons white vinegar

Directions:

1. Combine broccoli florets, bacon, raisins, and onions in a large bowl.
2. In separate bowl, whisk together mayo, sugar, and vinegar. Give sugar time to dissolve.
3. Pour the dressing over the broccoli mixture. Stir well.
4. Chill in refrigerator for at least 1-2 hours before serving.

*This serves a large group as a side.

~Recipe adapted from twotwentyone.net

Sesame and Mushroom Soba Noodles

Ingredients:

• 4-6 ounces soba noodles
• 1 Tablespoon toasted sesame oil
• splash of olive oil or vegetable oil for the pan
• 1 cup sliced mushrooms (recommended: shiitake)
• 2 cloves of minced garlic
• 2 cups chopped napa cabbage
• 1/2 cup chopped scallions
• 1 Tablespoon soy sauce
• 1-2 teaspoons of mirin
• splash of rice vinegar
• splash of ponzu (optional)
• sriracha (optional)
• a few Tablespoons sesame seeds for garnish

Directions:

1. Cook the soba noodles on salted boiling water for about 8-12 minutes, or until they're done but still al dente.
2. When soba noodles are done, rinse under cold water. Drain well and transfer to a large bowl. Toss the noodles with a tablespoon of sesame oil and chill the noodles in the fridge. The sesame oil will keep them from becoming gummy.
3. Meanwhile, in a large skillet heat the olive oil. Add mushrooms and cook, stirring occasionally until they begin to wilt down. Add garlic, cabbage, half the scallions and soy sauce and cook for another few minutes. Add the mirin and cook until everything is soft. Remove from heat and set aside to cool for a few minutes.
4. Toss the veggies with the soba noodles, a splash of rice vinegar and the rest of the scallions.
5. Taste and adjust seasonings with your choice(s) of ponzu, more soy sauce and/or sriracha.
6. Serve at room temp, or chill until ready to serve. Top with sesame seeds.
7. Store in the fridge in an airtight container for up to a few days.

~recipe adapted from loveandlemons.com

Mediterranean Couscous

Ingredients:

• 1 cup dry couscous
• 1.5-2 Tablespoons olive oil
• 1/4 cup chopped green onions (scallions)
• 1 lemon, juiced
• Handful of spinach, chopped
• Fresh basil leaves to taste, chopped
• 1 tomato, diced
• 1/2 cucumber, diced
• 2 full grinds of pepper
• 3-4 ounces feta cheese, crumbled

Directions:

1. Boil 1 cup of water in a saucepan. Remove water from heat and immediately put dry couscous in pan. Stir and cover the saucepan and let sit for 8-10 minutes, until water is fully absorbed (but couscous should not be too dry).
2. Add all of the ingredients, substituting, increasing or decreasing to taste.
3. Mix well. Either serve immediately warm, or put in the fridge to cool and eat as a cold salad.
4. Enjoy!

~Recipe from Stephanie M.

Red-Leaf Salad with Roasted Sweet Potatoes

Serves: 4
Prep: 15 minutes
Total Time: 40 minutes

Ingredients:

• 2 sweet potatoes, peeled & cut into 1-inch chunks
• 1 medium red onion, quartered
• 2 Tablespoons olive oil
• course salt & ground black pepper
• 1 package (10 ounce) frozen cut green beans, thawed
• 1/3 cup walnuts
• 1 cup plain low fat yogurt
• 2 Tablespoons white-wine vinegar
• 1 garlic clove, minced
• 1 head (10 ounce) red-leaf lettuce, torn bite size

Directions:

1. Preheat oven to 450°F.
2. On large rimmed baking sheet, toss together sweet potatoes, onion, and oil, season with salt & pepper. Roast until sweet potatoes are tender, about 20 minutes.
3. Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
4. Meanwhile, in a small bowl, whisk together yogurt, and garlic; season dressing with salt & pepper. 
5. Top lettuce with roasted vegetable mixture; drizzle with dressing.

~Recipe from Real Food Magazine, 2008

Hasselback Potato

Ingredients:

• 1 medium size potato per person (Any potato will work)
• 2 Tablespoon fat of choice: olive oil, butter, coconut oil, lard or tallow
• seas salt & black pepper, to taste

Directions:

1. Preheat oven to 425°F.
2. Wash & dry potatoes
3. Cut straight slits in the potatoes, leaving the bottom intact. Try to evenly space the slices 1/8-inch to 1/4-inch apart. 
4. Bruch the potatoes with approximately half your fat choice. (Don't worry about getting oil between the slices yet.
5. Place potatoes into a baking dish, and season with sea salt and pepper.
6. Bake the potatoes for 30 minutes, then remove the pan from oven and brush the potatoes again with fat - make sure some of the fat drips down into the space between the slices.
7. Bake another 30-40 minutes, until the potatoes are crispy on the edges and easily pierced in the middle with a knife.

~Recipe from paleoeatsandtreats.com (courtesy of Stephanie M)

Raw Kale Salad

Ingredients:

• 3 Kale leaves (raw)
• 1/4 orange
• 1 Tablespoon olive oil
• 1 Tablespoon champagne vinegar
• 1/8 cup feta cheese
• 1/8 cup almonds
• Handful dried cranberries

Directions:

1. Chop kale, removing hard stems.
2. To make dressing: squeeze orange and mix the juice with olive oil and champagne vinegar. 
3. Sprinkle feta cheese, almonds and cranberries over kale.
4. Top with dressing and enjoy!

~Recipe from Stephanie M.

Cheese Sticks (Baked)

 

Ingredients:

• 12 cheese sticks
• 2 Tablespoons Flour
• 5 Tablespoons breadcrumbs (you can also use Panko bread crumbs)
• 2 Tablespoons Parmesan Cheese
• 1 egg, whisked together
• Cooking spray
• 2 teaspoons dried parsely
• salt & pepper, to taste

Directions:

1. Cut the 12 cheese sticks in half horizontally. Place in freezer bag and freeze completely.
2. Preheat oven to 400°F. Prepare baking sheet with foil or silicon mat.
3. Prepare dredging dishes: 1 bowl flour, 1 bowl egg, 1 bowl breadcrumb combined with Parmesan, dried parsley, salt, pepper.
4. To bread the cheese sticks: roll one frozen cheese stick half in flour, egg, then breadcrumb mixture. Place on baking sheet and repeat covering all cheese sticks.
5. Spray top of cheese sticks with cooking spray (this gives them a more golden appearance when they are done).
6. Place in oven for 4 minutes. Watch closely, so they don't melt completely.

~Recipe adapted from trusper.com

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

Ingredients:

• 8 ounces mushrooms, sliced 1/2-inch slices
• 1 lb green beans (I used frozen French style)
• 1 1/2 Tablespoons olive oil
• 2 Tablespoon balsamic vinegar
• salt & black pepper, to taste
• 2 Tablespoons finely grated Parmesan cheese

Directions:

1. Preheat oven to 450°F. Prepare a large cooking sheet with foil or silicon mat.
2. Put green beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour into Ziploc. Close bag, shake and squeeze bag until beans and mushrooms are lightly coated. 
3. Arrange on the prepared large cookie sheet. Spread them out so mixture is not crowded. 
4. Roast for 20 minutes. Season with salt and pepper, then sprinkle with finely grated Parmesan.

~Recipe adapted from kalynskitchen.com

Meatballs

Ingredients:

• 1 pound ground beef (I used a mixture of beef & turkey)
• 1 small onion, diced or grated
• 1 egg
• 1/4 cup milk
• 1/2 cup Panko breadcrumbs
• 1/2 teaspoon pepper
• dash salt
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon parsley (I used dried) (optional)
• 1/4 cup Parmesan cheese (optional) 

Directions:

1. Preheat oven to 400°F.
2. Mix all ingredients in a bowl.
3. Form the meatballs - any size will do, just note it will change cooking time.
4. Lay meatballs onto a cookie sheet lined with parchment, silicon mating or foil and cook. You should cook until the internal temperature is 165°F.
5. Place meatballs onto a paper towel to soak up any excess grease. You can freeze the meatballs for later use.
6. Enjoy!

~Recipe from Mikaila

Oriental Salad

Ingredients
2 packages beef Ramen noodles, crumbled
3/4 Cup sunflower seeds, toasted
3/4 Cup almonds, slivered
2 Tbs butter (or oil/cooking spray)
16 oz pkg shredded cabbage (or one small cabbage)
1/2 Cup onion, chopped small
1/2 cup radish, chopped
1/2 Cup red pepper, chopped
1 Cup Safflower Oil
1/3 cup vinegar
1/2 Cup sugar
2 Tablespoons Soy Sauce
2 Beef flavor packets from the Ramen noodles.

Directions:

1. Spread Ramen noodles, sunflower seeds, almonds and butter/oil on cookie sheet. Bake 350°F for 15 min or until golden brown. Let cool.
2. Place Ramen noodle mixture, cabbage, onion, radish and red pepper in a large bowl.
3. In a medium bowl whisk together safflower oil, vinegar, sugar, soy sauce and beef packets.
4. Thirty minutes prior to serving add dressing and serve well chilled.

~Recipe via Briana

Fried Rice

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Ingredients:

• 3 Tablespoons butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled rice
• 3 green onions, thinly sliced
• 3 Tablespoons soy sauce
• 2 teaspoons oyster sauce (optional)
• 1/2 teaspoon sesame oil

Directions:

1. Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg and transfer to a separate plate.
2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft.
3. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined.
4. Continue stirring for an additional 3 minutes to fry the rice. 
5. Then add in the eggs and stir to combine. 
6. Add the sesame oil, stir to combine, and remove from heat.
7. Serve warm.

~Recipe from gimmesomeoven.com

Smashed Potatoes

Ingredients:

• 4 Red potatoes
• 2 ounces cheddar cheese, shredded
• 1 teaspoon dry basil
• salt & pepper, to taste

Directions:

1. Place potatoes in a pot of boiling water until just tender about 15 minutes.
2. Place boiled potatoes on a sheet pan. Take a flat bottomed drinking glass and press down on each potato, to flatten the potato.
3. Sprinkle with salt, pepper, basil and cheese. 
4. Place under the broiler until cheese melts.

~Recipe from Nora

Spring Quinoa Side

Ingredients:

• 2 cups dry quinoa
• 1 bell pepper. diced (I used 1/2 red & 1/2 orange)
• 1 medium red onion, diced
• 1 zucchini, chopped
• 5 ounces grape tomatoes, halved
• 1 teaspoon olive oil
• 2 teaspoons garlic powder
• salt & pepper, to taste

Directions:

1. Cook quinoa following package directions, set aside.
2. Heat olive oil in a medium saute pan over medium heat. Saute onions and bell peppers for 5 minutes.
3. Add zucchini &grape tomatoes and saute for 3 minutes.
4. Stir in cooked quinoa to pan along with garlic powder and salt & pepper to taste. 
5. Can be served warm or cold.

~Recipe from Mikaila

Shanghai Cucumbers

Ingredients:

• 1 large cucumber, cut into chunks
• 3 Tablespoons soy sauce
• 1 teaspoon white vinegar
• 1/4 teaspoon sesame oil
• 1/2 teaspoon toasted sesame seeds

Directions:

1. Mix together sauces
2. Mix sauce with cucumbers
3. Sprinkle sesame seeds over all

* Let the cucumbers sit in the sauce for at least 10 minutes before serving for better flavor.

~Recipe from Mikaila