Cauliflower "Breadsticks"

I thought these were interesting when i saw them on tumblr last week i had to make them i love cauliflower and i love breadsticks of course they are low calorie and you get your veggies in too. I found the recipe on a tumblr called Healthier Every Day.

4 servings (two slices per serving) 95 calories; 6 g carbs; 5 g protein; 4 g fat 

1/2 head of cauliflower, grated 

1 whole egg, plus one egg white, lightly beaten

1/4 cup 2% shredded mozzarella cheese

Dried basil,oregano and parsley

1 teaspoon olive oil

Directions:

Preheat oven to 350 degrees.

Mix all ingredients together (except oil) in a large bowl until evenly distributed.

Line a baking sheet with parchment paper and use olive oil to grease the parchment paper.

Spread and flatten the cauliflower mixture on the parchment paper evenly - about 1 inch thick. Square off the edges so it looks like a rectangle or square.

Bake for 40 minutes until slightly dried out, browning, and firm to the touch.

Remove from oven and using a spatula carefully peel away from parchment paper. Flip over and return to oven for 10 more minutes. serve with dipping sauce i used some marinara sauce on the side.

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Zucchini Cakes

Well here is the 1st post of the daylight savings time i usually get my dinner started around 4pm to get the shots and good lighting today i did have different lighting i started around 3:30pm that's so early for me, last year i didn't have a nice fancy DSLR camera so we shall see how this works out! 

This will probably be my last zucchini recipe of the year which makes me sad i got the very last one at the store since the season is over now i decided to make little zucchini cakes they are kinda like fritters i adapted the recipe from here i did not deep fry them i just cooked them in a skillet which makes them better for you.

1 large zucchini, grated
1 large egg
1 cup panko bread crumbs
Salt/pepper
1/2 cup Parmesan cheese, grated

 Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing.
 In a bowl, combine all the ingredients. Mix thoroughly.

 Heat a large pan on medium, and spray with cooking spray. Shape spoonfuls of the zucchini batter into patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown.

 Finish the cakes off in the oven put them on a baking pan and broil on high bake for 1-2 minutes.

I added some sauce on top.

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Southwest Red Pepper Nachos

Time for a healthy recipe post, i got this recipe from Chris Freytag's cookbook Choose This she sells a lot of her products on QVU. I love her upbeat attitude during workouts she just came out with a new workout plan called 10 pound slimdown Xtreme I've been doing it for about 2 weeks i love it! I'm really into weight lifting and she uses weights for a lot of the workouts too. There are a lot of great recipes in her cookbook this one is amazing i love red peppers i would love to do a green pepper one too soon, this would also be another great football appetizer instead of tortilla chips.

Calories 118, Carbs 18, Fat 4, Protein 6, Sugar 9, Fiber 6, WW points 2, WW Points Plus 5

6 red bell peppers

8 oz. Pepper Jack Cheese, shredded

½ (15oz.) can black beans, drained and rinsed

½ cup frozen corn kernels, thawed

½ cup fresh salsa

4 green onions, thinly sliced

Fat-free sour cream if desired

1. Preheat broiler to high. Slice bell peppers into bite-sized pieces, discarding stems and seeds.
2. Spread the cut bell peppers across a large sheet pan and cover with ½ of the pepper-jack cheese.
3. Place sheet pan under broiler and broil until cheese is melted, about 2 min.
4. Top with the black beans, corn, and remaining cheese, and return to broiler to melt the second layer of cheese. Cook until cheese is completely melted and edges of pepper are beginning to brown. About 3 min.
5. Remove from oven and sprinkle with the sliced green onions before serving alongside salsa for dipping. You may also serve with fat-free sour cream if desired. 

Baked Zucchini Fries

I can't believe I'm so behind on making these. I've seen them all over the Internet, i have no idea who came up with this amazing snack, but i must of eaten half the plate in 2 mins after i took the photos! I know a lot of you have plentiful gardens right now, this is the prefect little snack to make anytime of day Crispy,tender,flavourful dipped in marinara sauce,fries that taste like fried zucchini, only so much better for you and low in calories. 

2 or 3 organic zucchini (depending on size)

1 Large Egg White

1/4 cup Milk (i use organic fat free)

1/2 cup Parmesan Cheese

1/2 cup Panko Bread Crumbs or regular breadcrumbs

Olive Oil Spray

Preheat oven to 425°. Cut 2 zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add 1⁄4 cup milk. Combine 1⁄2 cup shredded Parmesan and 1⁄2 cup Panko breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with olive oil spray, and place zucchini on sheet spray again with olive oil spray. Bake for 25–30 minutes or until golden brown. serve with a side of marinara sauce. 

Calories 64-Fat 2g-Protein 4g-Sugars 2g-Fiber 1g-Sodium 232mg

Black Bean and Sweet Potato Enchiladas

I know this sounds a little weird but it is very good and low in calories if you use low calorie torts like la factory tortillas i love them only 100 cals! i know the pumpkin pie spice sounds weird too but i didn't even taste it and it goes well with the sweet potatoes too.

Calories per serving- 170 carbs-39 Fat-14 protein-69

3 can enchilada sauce (i used Hot)
1 teaspoon cumin
1 teaspoon pumpkin pie spice
1 can black beans drained and rinsed
1 can tomatoes with basil and oregano
8 tortillas (i use la factory tortillas)
2 sweet potatoes (you can also use canned)
reduced fat Mexican cheese (optional) i did not have any on hand

1. preheat oven to 350F. in a microwave safe bowl,stir together enchilada sauce,cumin and pumpkin pie spice. cover and microwave for 90 seconds. remove divide 1/2 a cup and spread on the bottom of a baking pan;set aside. pour 1 1/2 cups of enchilada sauce mixture into pie plate; set aside.
2. in a medium, combine black beans and tomatoes.
3. to assemble each enchilada, dip a tort into enchilada sauce mixture in pie plate, place on cutting board. place 1/3 cup of the black bean mixture,2 tablespoons of the sweet potatoes in the center of tort. roll tightly seam side up in baking pan. repeat cover loosely with foil.
4. bake enchiladas in oven for 40 to 45 mins top with cheese last 10 mins of baking (optional)
5. meanwhile place remaining 1 1/2 cups of the enchilada sauce in microwave bowl. cover for 2 mins serve with enchiladas.

Pesto Penne Primavera

this is an amazing dinner! i was totally shocked how fresh pesto can make something taste so good. i finally got to make my own now that i have a food processor/blender. this dish can be made with any veggies you like. i added zucchini and red pepper. i would of loved to add aspragus,roasted red peppers and greek olives with feta maybe! 
i linked this recipe up with eat at home she has a post about fresh herbs which i love and i'm going to start growing my own again.

Basil-

1 cup fresh basil leaves
2 cloves garlic, minced
1/4 cup pine nuts
1/2 cup Parmesan cheese
1/4 cup olive oil
2 tablespoons lemon juice

4 cups mini penne pasta

1 tablespoon olive oil

1 tablespoon olive oil

1/4 cup pine nuts

1/2 cup sliced zucchini

1/2 cup red pepper

Directions:

1. Combine the basil, garlic, 1/4 cup pine nuts, 1/2 cup Parmesan cheese, 1/4 cup olive oil, and lemon juice in a food processor and blend until well combined and has the texture of fresh pesto; set aside.

1. Bring a pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked yet firm to the bite, about 11 minutes; drain. Transfer the pasta to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat; set aside.

1. Heat 1 tablespoons olive oil in a large skillet over medium heat. Roast the pine nuts in the skillet until lightly browned; remove to a plate and set aside. Add the zucchini and red pepper to the skillet; cook and stir until hot, 5 to 7 minutes. Stir the pine nuts into the vegetable mixture. Add the pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine. 

Fried Zucchini Spaghetti

this past week i found this nifty site called stumbleupon! i know i've seen it before but never tried it. i am in love it just set it on food/cooking and i get a bunch of different recipe sites and ideas. i found this one which is from Gwyneth Paltrow's new cookbook called My Father's Daughter. 

i loved this dish since its not to heavy its a light parmesean olive oil sauce. of course i forgot to save a little bit of pasta water! i just used regular water instead.

1 box spaghetti

kosher salt

3 zucchini, sliced thick rounds ( i did zucchini ribbons)

1 tablespoon unbleached all-purpose flour

1/4 cup plus 2 tablespoons olive oil

1 cup finely grated Parmesan cheese

1/4 cup pasta water

Freshly ground black pepper

1/3 cup roughly chopped fresh basil

1. Cook the spaghetti in heavily salted water until just al dente. While it is cooking, toss the zucchini rounds with the flour in a large bowl. Heat 1/4 cup of olive oil in a large non-stick frying pan over high heat and add the zucchini in batches so that they fit in one single layer. Cook the zucchini, stirring and flipping occasionally, until the zucchini is browned and crispy. Remove the zucchini to a large plate and sprinkle with a large pinch of kosher salt.

2. In a small mixing bowl whisk together the Parmesan and remaining olive oil. Then add 1/4 cup of the pasta water to thin it out into a smooth, creamy sauce. Drain the spaghetti and toss it with the sauce, fried zucchini and basil. Top it with some extra cracked pepper and serve.

Buffalo Chicken Ranch Wraps

tonight dinner was really easy i decided to try those morning star Chic'n nuggets and use them in the wraps. they taste really good! i adapted this recipe from eating well i changed it up a little.

 9″ flour tortillas (i used flat out flatbread light its 90 cals)

1 cup of previously breaded frozen chicken strips (Morningstar’s Chic'n Nuggets)

1/2 tomato (any variety), chopped

1/2 cup lettuce

1/2 cup shredded cheese 

1 tablespoon Buffalo Hot Sauce (i use franks red hot)

1 tablespoon Ranch dressing

Prepare chicken strips as directed.  Let sit for a few minutes to cool, then chop into bite-size pieces.

Put Buffalo Hot Sauce in bowl and mix chicken strips in sauce to coat.

Spread Ranch dressing in a thin layer over tortilla.

Add chicken strips.

Assemble wrap by adding the additional ingredients in layers.  Roll up the tortilla.