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Old 10-31-2007, 01:55 AM   #14
mandalinn82
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Join Date: Dec 2005
Location: Woodland, CA
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20. Amanda Style Green Beans

6 cups fresh green beans, trimmed
2 cloves garlic, minced
1/4 tsp pepper
1/2 tsp salt
1 lemon, zest and juice
1/3 cup low sodium chicken broth

Spray a large skillet with cooking spray. Add the green beans over medium high heat, toss to coat. Cook about 5 minutes, add chicken broth, and cover. Allow to steam until green beans are almost cooked through.

Meanwhile, on your cutting board, sprinkle the minced garlic with the salt. Using the side of your knife, mash the garlic and salt together until they make a paste. Add the lemon zest, mash again, then sprinkle with the pepper.

When the green beans are almost done, add the paste and toss. Squeeze with the lemon juice and serve.

21. Quick Italian Zucchini
6 medium zucchini, sliced lengthwise into long strips
2 tbsp parmesan cheese, freshly grated
1/2 tsp italian seasoning
salt and pepper
cooking spray.

Spray a large sheet pan with cooking spray. Lay out the zucchini slices in a single layer. Spray very lightly with cooking spray, then sprinkle with the cheese, italian seasoning, salt and pepper. Bake 10-15 minutes at 375, until the zucchini is cooked through.

22. Squash Bake

(makes 4 generous servings)
2-3 lb summer squash, cut into bite-sized pieces no more than 1/3 in. thick
1 cup diced fresh tomato (squeeze them first to get most of the seeds/water out, then dice the flesh)
2 cloves garlic, minced
2 tbsp fresh basil, minced
8 tbsp grated parmesan
1/2 cup reduced fat or part skim mozzarella cheese
salt and pepper (to taste)

Combine the squash, tomato, garlic, basil, 4 tbsp of the parmesan, and salt and pepper - mix well. Pour into a PAM-sprayed (optional) casserole dish big enough that the squash layer is about 2 inches thick. Sprinkle the top with the mozzarella and remaining parmesan.

Bake in a 400 degree oven for 40-45 min, until cheese on top is bubbly and golden, and squash is cooked through.

23. Stuffed Zucchini (2-4 servings, depending on size of zucchini)

1 extra-large zucchini (if only smaller zucchini are available, use 2 medium zucchini instead)
3/4 c. cooked whole wheat couscous
1/4 c. minced fresh tomato
1 clove garlic, minced
1 tbsp fresh minced basil
salt and pepper
4 tbsp fresh minced parmesan cheese

Cut zucchini in half lengthwise. Using a spoon, scoop out some of the zucchini insides, leaving 1/4 in. or so of the flesh attached to the skin. Chop removed flesh finely.

Mix the chopped zucchini flesh with the couscous, tomato, basil, and half of the parmesan cheese. Salt and pepper the zucchini "shells" and the filling mixture to taste. Fill both halves of the zucchini with the filling mixture, and sprinkle 1 tbsp grated parmesan cheese on each.

Bake at 400 degrees until zucchini shells can be easily pierced with a fork (this depends a lot on the zucchini thickness/variety, but generally about 25-30 min).

24. Basic Roasted Asparagus

1 lb asparagus, trimmed
1 tsp olive oil
salt and pepper

Lay the asparagus in a single layer on a sheet pan. Toss with olive oil, salt, and pepper. Roast in a single layer for 10-15 min, depending on asparagus thickness, at 400 degrees. Simple and delicious.
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