Zucchini Lasagna

 

Ingredients:

3 large zucchini

1 ¾ t. kosher salt

2 T. olive oil

1 (20-ounce) package cremini mushrooms, sliced

2 garlic cloves, minced

¾ t. ground black pepper

15 oz. spinach, rinsed and drained

3 C. cottage cheese

2 T. flat-leaf parsley, finely chopped

6 fresh basil leaves, cut in chiffonade

2 large eggs, beaten

1 C. freshly grated parmesan cheese

1 (32-ounce) jar marinara sauce

4 C. shredded low-moisture mozzarella

Directions:

1. Preheat the oven to 350°F.
2. Trim the ends of the zucchini. Carefully slice the zucchini lengthwise into thin strips, about ⅛- to ¼-inch thick. 
3. Place the slices on a paper towel-lined baking sheet and season with 1 teaspoon salt. Allow to sit 10 minutes before patting dry.
4. Remove the paper towels, drizzle the zucchini with 1 tablespoon of the olive oil, and roast until just tender, about 10 minutes.
5. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. 
6. Add the mushrooms and sauté until lightly browned, about 10 minutes. 
7. Stir in the garlic. Add ¼ teaspoon of the pepper, ½ teaspoon of the salt, and the spinach, a handful at a time; cook, stirring, until the liquid evaporates, 3 to 5 minutes. Remove from the heat and set aside.
8. In a medium bowl, combine the cottage cheese, parsley, basil, eggs, ½ cup of the parmesan, and the remaining ½ teaspoon pepper and ¼ teaspoon salt; stir well.
9. To assemble the lasagna, spread a third of the mushroom mixture over the bottom of a 13x9-inch baking dish. 
10. Spoon about 1¼ cups of the marinara sauce on top. 
11. Arrange half of the zucchini strips over the top, carefully overlapping the edges. 
12. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. 
13. Sprinkle with half of the mozzarella. 
14. Repeat the layers once. 
15. Top with the remaining mushroom mixture. Dollop on a final layer of the remaining marinara.
16. Sprinkle the top of the lasagna with the remaining ½ cup parmesan. 
17. Bake until the lasagna is hot and bubbly, 40 to 45 minutes. 
18. Allow to stand for approximately 30 minutes before cutting into squares.

Moist & Tender Chicken Breasts

 

Ingredients:

Boneless, skinless chicken breasts

Salt

Freshly ground pepper

Olive oil

Directions:

1. Pound the chicken to an even thickness.
2. Season with salt and pepper on both sides.
3. Set a large sauté pan over medium-high heat and heat until hot. 
4. Coat the pan evenly with approximately 1 tablespoon of olive oil.
5. Place chicken breasts into the pan in a single layer.
6. Cook for about 1 minute, untouched, just until the underside develops some pale golden color, but not deep browning.
7. Turn each breast over and lower the heat immediately to low.
8. Cover the pan tightly with a lid and simmer for 10 minutes.  Note:  It is important to keep the steam trapped in the pan.
9. After 10 minutes, turn off the heat and move the pan off a hot burner on electric stoves, but do not remove the lid. Leave the chicken, covered, for another 10 minutes to finish cooking with residual heat.
10. After another 10 minutes, remove the lid.  Chicken should be 165°F at this point.
11. Let chicken rest for a few minutes before serving.

Homemade Italian Seasoning

Ingredients:

2 T. dried basil

2 T. dried oregano

2 T. dried thyme

2 T. dried marjoram

1 T. dried rosemary

½ T. dried sage

Directions:

1. Combine all spices in a bowl and mix together thoroughly.
2. Place mixture in a sealable jar.

Crustless Ham and Cheese Quiche

 

Ingredients:

5 large eggs

1 C. heavy cream

¼ t. salt

½ t. black pepper

1 C. ham , diced

1 C. shredded cheese (anything that melts except mozzarella)

1 green onion, sliced

Directions:

1. Preheat oven to 350°F. 
2. Grease a 9" pie dish with butter or spray lightly with oil.
3. Whisk eggs, cream, salt and pepper.
4. Sprinkle most of the ham, cheese and green onion in the pie pan.
5. Pour in egg mixture. 
6. Top with remaining ham, cheese and green onion.
7. Bake 35 minutes until golden on top and center barely wiggles. Don't overcook.
8. Remove from oven, rest 5 minutes and watch it deflate!

Pulled Pork Lettuce Wraps

 

Ingredients:

2 C. slow-cooked pulled pork

8 large, crisp butter lettuce leaves

½ C. mayonnaise

2 T. barbecue sauce

¼ C. red onion, finely chopped

¼ C. cilantro leaves

1 t. lime juice

½ t. garlic powder

¼ t. coarse kosher salt

¼ t. ground black pepper

Directions:

1. In a medium bowl, combine 2 cups of tender, slow-cooked pulled pork, ½ cup of mayonnaise, 2 tablespoons of barbecue sauce, 1 teaspoon of lime juice, ½ teaspoon of garlic powder, ¼ teaspoon of coarse kosher salt, and ¼ teaspoon of ground black pepper.
2. Mix thoroughly with a spoon until all ingredients are well incorporated and the pork is evenly coated.
3. Rinse 8 large, butter lettuce leaves under cold water and pat them completely dry with a clean towel to prevent sogginess.
4. Spoon the pork mixture evenly into the center of each lettuce leaf, dividing it among all 8 leaves.
5. Top each wrap with red onion and cilantro leaves.
6. Serve immediately for best results.

Zesty Lemon Herb Chicken Thighs

Note:  Pictured Boneless/Skinless thighs

Ingredients:

6 bone-in, skin-on chicken thighs

2 T. extra virgin olive oil

3 cloves garlic, minced

2 T. freshly squeezed lemon juice

1 T. dried oregano

1 t. coarse kosher salt

½ t. black pepper

1 lemon, thinly sliced into bright rounds

2 T. fresh parsley, chopped

Directions:

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels for crispy skin.
3. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
4. Rub the marinade evenly over all sides of the chicken thighs.
5. Arrange the chicken thighs skin-side up in a 9×13-inch baking dish.
6. Tuck the lemon slices around and under the chicken thighs.
7. Bake for 35 minutes.
8. Check that the internal temperature reaches 165°F using a meat thermometer.
9. Switch your oven to broil on high for 2-3 minutes to brown the skin.
10. Remove from oven and let rest for 5 minutes before serving.
11. Sprinkle with fresh parsley right before serving.

Stuffed Zucchini

 

Ingredients:

4 medium zucchini

½ t. dried Italian seasoning

salt and pepper to taste

2 t. olive oil

1 lb. mild Italian sausage, casings removed

½ c. onion finely diced

1 t. minced garlic

2 c. marinara sauce

¾ c. shredded mozzarella cheese

1 T. chopped parsley

cooking spray

Directions:

1. Preheat the oven to 400° F. 
2. Coat a large rectangular baking dish with cooking spray.
3. Trim the ends off the zucchini, and cut in half lengthwise. 
4. Use a spoon to carefully scoop the flesh out of the zucchinis.
5. Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. 
6. Arrange the zucchini in the baking dish.
7. Heat the olive oil in a large pan over medium high heat. 
8. Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula.
9. Add the onion and cook for an additional 4 minutes or until onion is softened. 
10. Add the garlic and cook for 30 seconds.
11. Season the sausage and vegetable mixture with salt and pepper.
12. Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.
13. Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.
14. Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
15. Sprinkle with parsley, then serve.

Bang Bang Coleslaw

 

Ingredients:

Sauce

½ C. mayo

½ C. sweet chili sauce

1 lime juice

1½ t. sriracha sauce

12 oz. Coleslaw mix

Directions:

1. Combine the sauce ingredients in a small bowl.
2. Add coleslaw mix to a large mixing bowl.
3. Pour sauce over mix and stir to make sure all of the cabbage is covered with sauce.
4. Coleslaw may seem somewhat "dry" at first.  Let the mixture sit for 15 minutes or so before serving.

Stuffed Bell Peppers

 

Ingredients:

6 whole bell peppers

3 T. olive oil, divided

1 lb. lean ground beef

Salt and pepper, to taste

1 medium onion, chopped

3 cloves garlic, finely chopped

1 large zucchini, diced

4 Roma tomatoes, diced

2 c. Monterey Jack cheese, divided

Directions:

1. Preheat oven to 350° F.
2. Cut the tops off the peppers. 
3. Remove and discard the stems, then finely chop the tops; set aside. 
4. Scoop out the seeds and as much of the membrane as you can. 
5. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. 
6. Add the beef, season with salt and pepper, and cook, breaking up the lumps, until the meat is cooked through. 
7. Remove to a plate.
8. Add the remaining tablespoon of olive oil to the pan. 
9. Add the onion and chopped peppers, and cook until they begin to soften, 3 to 4 minutes. 
10. Add the garlic and zucchini, and cook for another minute. 
11. Add the tomatoes and season with more salt and pepper. 
12. Cook until everything is heated through, then stir in the beef. 
13. Taste and adjust the seasonings. 
14. Stir in 1 ½ cups of the cheese. 
15. Place the peppers, cut-side up, in a baking dish just large enough to hold them upright. 
16. Fill the peppers with the meat mixture and top each with a sprinkle of the remaining 1/2 cup of cheese. 
17. Pour a small amount of water into the bottom of the baking dish. 
18. Cover with foil and bake for 30 minutes. 
19. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, 15 to 20 minutes more.