Posts Tagged “Healthy Eating”

Last week I went to cook dinner, but decided I didn’t want what I had planned. So I just threw something together and it turned out sooo good!!

Turkey & Portabellos in Garlic-Wine Sauce

  • a pound of turkey, cubed
  • 3 portabello mushrooms, cubed
  • 1/2 c cooking sherry
  • 1/4 to 1/2 c of flour
  • dash of nutmeg
  • couple dashes of oregano
  • granulated garlic
  • pepper
  1. Brown turkey, until just cooked through. Add mushrooms, cook for just a couple minutes.
  2. Season with garlic (plenty), nutmeg, oregano and pepper, then lower heat.
  3. In a small bowl, mix sherry and flour. Pour over turkey.
  4. Let simmer for a couple more minutes until the flavors infuse.

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A while ago, I found a food blog that had a dinner plan for portobello burgers and sweet potato fries. I asked for the seasoning on the fries (cuz I’ve never done the fries before) and she posted the recipe. It looks so good! This is our dinner tonight. So much healthier than a beef burger and fried fries…not that I have anything against burgers and fries. It’s my winter jeans that do. So if it looks good to you, too, go check it out.

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Yes, another zucchini recipe! Luckily this one is a main dish. I heard someone mention doing this once, so I thought I’d give it a shot. I didn’t use a recipe, but just threw it together, so the measurements are kind of a guess.

  • 1 1/2 lbs low-fat ground turkey or beef
  • 32 oz sugar-free pasta sauce
  • lg container low-fat ricotta cheese
  • 1 very large zucchini (medium ones), sliced lengthwise, 1/4 in. thick
  • 2 c shredded mozzarella cheese
  • 2 eggs
  • 1 tsp each basil, oregano, and parsley
  • salt and pepper
  1. Brown meat; add garlic, salt and pepper to taste. Add sauce.
  2. Mix 1 c mozzarella cheese, ricotta, eggs, basil, oregano and parsley.
  3. Pour enough sauce in a baking dish just to cover bottom. Layer zucchini, cheese, then sauce. Repeat until all used.
  4. Top with remaining mozz. cheese.
  5. Bake at 375 F until bubbling and zucchini is soft.

It’s surprisingly good. The only thing I would do differently is broil the zucchini slightly before cooking. Some of the pieces of my zucchini were still a bit more crisp than I would have preferred. I made a HUGE pan becuase I had a ginormous zucchini from the garden, so you may want to buy more zucchini than you think you’d use, just in case. I even had a couple slices leftover; I cubed them and threw them on top.

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I decided to take some snacks to the beach with us, so I made some healthy banana bread and this one. It’s a whole wheat, sugar free zucchini bread.  It went so fast, it was gone before I knew it! I’m planning on making more today, since we have so many zucchini in the garden.  The recipe makes 2 loaves, so I always freeze one and save it for winter when squash is so expensive. The other loaf disappears within 24 hours. It’s really great with a little low fat cream cheese. So here it is!

  • 3 eggs
  • 1 3/4 c splenda
  • 1 c applesauce*
  • 1 T vanilla
  • 3 c shredded zucchini
  • 3 c whole wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon

In a large bowl, mix eggs, splenda, oil and vanilla. Stir zucchini in. In a separate bowl, mix dry ingredients. Stir into large bowl and combine until just moist. Pour batter into 2 greased loaf pans. Bake for 50-60 minutes.

*if you really want this “no sugar”, use unsweetened applesauce. I’ve also used cinnamon applesauce, and it works deliciously, too.

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We decided to try our hand at a garden this year. First one ever. There’s quite a few foods that grow well in the area, so we figured we’d better get those first, then expand next year. We planted zucchini, pumpkins, cantaloupe, sweet potatoes and tomatoes. And a couple watermelon plants.

The zucchini, pumpkins, and cantaloupe plants are absolutely huge. We’ve began harvesting our zucchini, which Pierce finds very fun. He loves carrying these 18-inch zucchini up to the house. Our neighbors came by a couple days ago with a bag of the same vegetable; they have way more than they can eat (2 adults, a small child and a baby).

Sooo….I’m left with more zucchini than I want to eat plain! I checked out some recipes and found one that appeared appealing, so I thought I’d try it out. I’m all for experimenting with recipes and trying something new. It was actually a chocolate zucchini brownie recipe, but it came out more cakey. But quite good!!

Here’s the recipe in case anyone’s interested. I tweaked it to fit my lifestyle (used ww flower for white, splenda for white sugar, and applesauce for oil).

  1. 2 c ww flour
  2. 1 tsp salt
  3. 1 1/2 tsp baking soda
  4. 1 c splenda
  5. 1/3 c unsweetened cocoa powder
  6. 2 c shredded zucchini
  7. 1/2 c unsweetened applesauce
  8. 2 eggs
  9. 1 tsp vanilla

Preheat oven to 350 F. Mix the dry ingredients. In a separate bowl, mix the wet. Then combine them and mix well. Pour into a 8×10 baking dish and bake for about 20 minutes.

And, I assure you, you can’t taste the zucchini; great way to make a healthy dessert!

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