Thursday, February 16, 2012

Recipes & Update


With summer coming to an end, you probably have an overabundance of zucchini from your garden that you are trying to find recipes for. Or maybe you know someone who is trying to find homes for all of their excess zucchini! You'd be amazed at all the meals you can create with zucchini. Here are just a few ideas.


Stuffed Zucchini
Ingredients:
5 medium zucchini
1/4 c. brown rice, uncooked
1/2 c. boiling water
1 small onion, chopped finely
1 clove garlic, minced
1/2 c. parsley, chopped finely
1/4 c. olive oil
1/2 c. bread crumbs (try seasoned crutons)
1 lemon
1 egg, separated
1 c. mushrooms, chopped finely (optional)
1/2 c. cheddar cheese, grated (Low Fat)
Salt and pepper
Preparation:
  1. Hollow out zucchini with a spoon. After scooping out zucchini, chop insides into small pieces.
  2. In a medium-sized saucepan, cook rice with water, onion, garlic, salt, pepper, and oil for about 15 minutes.
  3. Add chopped zucchini and cook 5 more minutes. Add bread crumbs, parsley, juice from the lemon, the egg white, mushrooms, and cheese.
  4. Preheat oven to 350 degrees. Place filling into zucchini shells. Arrange the zucchini in a baking dish. Spread extra filling around the shells in the bottom of the pan. Cover with foil.
  5. Bake about 40 minutes.

    Zucchini and Rice Casserole
    Ingredients: 3 tbsp. olive oil 5 or 6 fresh basil leaves, chopped 2 cloves garlic, minced 1 medium onion, chopped 2 c. brown rice, cooked 2 medium zucchini, sliced 1/4 c. bread crumbs (Try Seasoned Crutons) 4 oz. Monterrey jack cheese, grated (Low Fat) if available Salt and pepper
    Preparation:
    1. Preheat oven to 375 degrees.
    2. In a medium-sized bowl, combine olive oil, salt, pepper, basil, and garlic.
    3. Spread the rice in the bottom of a 13x9x2-inch baking dish.
    4. Arrange half of the zucchini on top of the rice. Sprinkle with bread crumbs and cheese. Spoon some of the sauce on next. Sprinkle with the chopped onion. Add a layer of the remaining zucchini slices. Top with remaining sauce.
    5. Bake, uncovered, until vegetables are tender (about 1 1/2 hours). 
    Don't know about all the crazy lines but still learning how to use this new system. Bare with! Things are going well. I am now down 154 pound and walking 1.6 miles a day. A long wat from that 50 feet in the beginning. If you are just starting take your time and do not get discouraged. I started at a "painful" 50 feet and added a little each week. 
    Starting in April, warmer weather I hope, I will be starting a walk for life program to Second Chance Life.  More to follow. I would urge everyone to join in where ever you live. Stay tuned for exciting info. 
    Do not forget about the Walk From Obesity coming March 24th locally. Go to their website to find an activity close to where you live.  www.walkfromobesity.com
     
    Stay Healthy Mentally, Spiritually, and Physically every day!
    May The Lord Find Joy In Every Step You Take!
    Tom

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