A Roasted Zucchini & Pesto RECIPE FOR YOU TODAY

Roasted Zucchini & Pesto
Makes: 4 servings, about 1 cup each
Active Time: 5 minutes
Total Time: 25 minutes

INGREDIENTS
2 pounds zucchini, (about 4 medium), trimmed and cut into 1-inch chunks
1 tablespoon extra-virgin olive oil
2 tablespoons prepared pesto
Salt to taste
Freshly ground pepper to taste

PREPARATION
Place a baking sheet on the middle rack of the oven. Preheat oven to 500°F.

Toss zucchini with oil in a large bowl.

Spread the zucchini on the preheated baking sheet in a single layer.

Roast until beginning to brown, 5 to 7 minutes.

Turn the zucchini and continue roasting until just tender, 7 to 9 minutes more.

Return the zucchini to the bowl. Add pesto, salt and pepper; toss to coat.

NUTRITION
Per serving: 107 calories; 7 g fat (2 g sat, 5 g mono); 3 mg cholesterol; 8 g carbohydrates; 4 g protein; 3 g fiber; 119 mg sodium; 617 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value), Potassium (18% dv), Folate (16% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 vegetable, 1 fat
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A Fruit and Vegetable Salad RECIPE FOR TODAY

Fruit and Vegetable Salad
Ingredients
1 cup Celery (chopped)
1 Green pepper (chopped)
1 cup Cabbage (shredded) 
¾ cup Unpeeled red apple (chopped)
½ cup Red grapes (seedless and halved)
¼ cup Reduced fat-mayonnaise
Lettuce leaves
Salt, To taste

Tools Required
Spatula
Deep bottomed pan
Serving dish

Preparation Method
In a mixing bowl, combine the celery, red apple, cabbage, grapes and green pepper together.

In another bowl, mix the salt and mayonnaise together.

Then add the mayonnaise-salt mixture into pepper mixture.

Now cover it and refrigerate for around one hour.

Serve on lettuce leaves.

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A Old-Fashioned Chicken & Dumplings RECIPE FOR YOU TODAY

Old-Fashioned Chicken & Dumplings
From EatingWell
Makes: 6 servings (1 1/3 cups stew & 3 dumplings each)
Active Time: 45 minutes
Total Time: 1 hour

INGREDIENTS
1 3/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
2/3 cup all-purpose flour
2 tablespoons canola oil, divided
2 large carrots, diced
2 stalks celery, diced
1 large onion, diced
1 tablespoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 14-ounce cans reduced-sodium chicken broth
1 cup water
1 1/2 cups frozen peas, thawed

DUMPLINGS
1 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup nonfat buttermilk, (see Tip)

PREPARATION
Toss chicken with 2/3 cup all-purpose flour in a medium bowl until coated.

Heat 1 tablespoon oil in a Dutch oven over medium-high heat.

Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes.

Transfer the chicken to a plate.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pot.

Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt and pepper.

Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes.

Sprinkle the reserved flour over the vegetables; stir to coat.

Stir in broth, water, peas and the reserved chicken.

Bring to a simmer, stirring often.

To prepare dumplings:
Meanwhile, stir whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda and 1/4 teaspoon salt in a medium bowl.

Stir in buttermilk.

Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings.

Adjust heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes.

TIPS & NOTES
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

NUTRITION
Per serving: 463 calories; 15 g fat (3 g sat, 7 g mono); 91 mg cholesterol; 45 g carbohydrates; 34 g protein;6 g fiber; 629 mg sodium; 412 mg potassium.
Nutrition Bonus: Vitamin A (100% daily value), Selenium (36% dv), Iron (20% dv), Vitamin C (15% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

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HAPPY BIRTHDAY TO A LITTLE PRINCESS WHO RULES MY HEART

May God bless you today and always!!! You are a wonderful ray of sunshine in y life. Thank you for bringing back to the land of smiles and laughter. I love you with all my heart!!

ANOTHER DEVILED EGGS RECIPE

Bacon Cheddar Deviled Eggs

12 egg

1⁄2 cup mayonnaise

4 slice bacon

2 tbsp cheddar cheese, finely shredded

1 tbsp mustard Prep 30 min Cook 10 min Ready 40 min Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

A BREAKFAST PANCAKES SPECIAL

Potato, Zucchini & Scallion Pancakes with Chived Sour Cream

by TRE TAYLOR

INGREDIENTS: 

1 large potato

2 large zucchini

¼ cup of scallions chopped

2 eggs

½ cup flour

4 Tablespoons oil

1 cup sour cream

1 Tablespoon chives minced

PREPARATION:

Clean and scrub, but do not peel, the potato and zucchini. Using a box grater, grate potato and zucchini into a colander and toss with a teaspoon of salt. Let sit for about 10 minutes, and then scoop up about a handful into a clean dishcloth. Wring out over the sink. Place dried grated vegetables into a large bowl. Repeat, switching to a clean dry dishtowel if need be, until you’ve dried all the grated vegetables. You want the potato and zucchini to be pretty dry at this point.

Slice the scallions into ¼ inch slices, and add to grated veggies in bowl. Add the flour, beaten eggs, and pepper to taste and stir to combine. Add in a few extra dashes of salt if you like.  Chop chives and combine with sour cream in a separate bowl. Heat 1 tablespoon of oil in non-stick skillet over medium heat. Pick up about a handful of veggie mixture, and shape into a ball in your palm. Shape it into a cake by flattening it with your other hand, and add to skillet.

Cook on medium low heat until the bottoms are golden, and the cakes have set, being careful not to burn the bottoms. Then flip ‘em over, and continue cooking approx. another 2-3 minutes. Remove to a plate lined with a paper towel. Adding more oil to the pan as needed, repeat until all the pancakes are cooked. If not serving immediately, these keep very well in a warm oven. Serve topped with dollops of sour cream and chives. Great with fried eggs for breakfast!!!!

A Breakfast Soufflé for Today

Luscious Broccoli & Brie Soufflé

by Tre Taylor 

INGREDIENTS: 

1½ cups finely chopped broccoli florets

1 tablespoon butter

1 tablespoon extra-virgin olive oil

2 tablespoon all-purpose flour (low carb or a gluten free flour will work too)

1¼ cups milk

1 teaspoon Dijon mustard

¼ teaspoon salt

1 cup brie cheese

3 large eggs, separated

2 large egg whites

¼ teaspoon cream of tartar

PREPARATION:

Preheat oven to 375°F. Coat 2 1/2 -quart soufflé dish with cooking spray and place them on a baking sheet. Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.

Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, to make a light colored roux. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of light caramel. Add milk, mustard, and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in brie cheese and 3 egg yolks until well combined. Transfer to a large bowl.

Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish.

Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, 30 minutes in a soufflé dish. Serve immediately. Dammit this is good!!!!!!