Zucchini Stuffed with Pine Nuts and Cranberries

Serves 4

Ingredients:
4 medium zucchini
2 tsp olive oil
2 onions, minced
¼ cup dried cranberries, chopped
3 garlic cloves, minced
¼ cup + 2 tbsp bread crumbs
3 tbsp pine nuts, chopped
¼ cup Parmesan cheese, grated
¼ cup fresh parsley, chopped
1 tbsp anchovy paste
Pepper to taste

Instructions:
Preheat the oven to 375° F.

Cut the ends off each zucchini. Then cut about ½” slice off the top and hollow out the zucchini, leaving a ½” shell. Chop the cut off pieces as well as the inside flesh.

Heat the olive oil in a frying pan and gently sauté the chopped zucchini pieces and onions for about 10 minutes or until golden. Then add the garlic and sauté for a further few minutes. Take off the heat and add all the remaining ingredients. Stir well and fill into the zucchini.

Line a baking sheet with foil. Place the zucchini onto the baking sheet, cover with foil and bake for about 20 minutes. After 20 minutes remove the foil and bake for a further 10 minutes or until the top is nicely browned.

Zucchini Pasta Bake

Ingredients:
2 zucchini, sliced
12 oz. tomato sauce
3 cups Rigatoni
6 oz. Mozzarella cheese, sliced
1 tsp olive oil
Handful of shredded cheese

Method:
Preheat oven to 350F.

Cook pasta according to package instruction, then set aside.

In a small saucepan, boil a small amount of water. Add zucchini and cook until tender. Grease a baking dish and layer 1/3 of the Rigatoni, tomato sauce, cheese and zucchini. Continue layering until you have three of each. Cover with shredded cheese and add a sprinkle of olive oil.

Bake in the oven for about 30 minutes or until cheese is melted.

Yummy Egg and Cheese Toast

Ingredients:

1 can (10 3/4 ounces) condensed Cheddar cheese soup
1/3 cup milk
6 hard-cooked eggs
6 slices bread, toasted
1/3 cup bacon bits or chips

Instructions:

Place soup in pan. Add milk. Cook, stirring continuously until heated through. Remove eggshells. Thinly slice each egg. Place 2-3 slices on a piece of toast. Cover eggs and toast with soup and sprinkle bacon bits over top.

Warm Broccoli and Cauliflower Salad with Walnuts

Ingredients:
2 tbsp olive oil
1 small head cauliflower, cut into florets
1 small head broccoli, cut into florets
2 red onions, cut into thick slices
2.5 cups canned coconut milk
1 tsp soy sauce
1 tsp sugar
2 tbsp red curry paste (from a jar)
Handful of walnuts
Handful of fresh cilantro, chopped

Instructions:
In a large non-stick skillet, heat the olive oil and sauté the onion slices, until starting to soften. Stir in the curry paste and cook for about 30 seconds. Then add the broccoli and cauliflower florets and stir-fry for a few minutes. Pour in the coconut milk, soy sauce and add the sugar and a sprinkle of salt. Stir well and bring to a boil. Quickly reduce the heat and allow to simmer for about 3 minutes or until all the vegetables are tender, but not soft. Remove from the heat. Stir in the nuts and cilantro. Stir well and enjoy immediately.

Wake Me Up Vanilla Oatmeal with a Cherry Twist

Ingredients:

1 3/4 cups water
1 cup Old Fashioned Oats, or Quick Cooking Oats
1/8 teaspoon salt
1/4 cup dried cherries
1/2 teaspoon vanilla extract
2 tablespoons cherry jam
1/4 cup 1 percent low-fat milk

Instructions:

Bring water, oats, salt and cherries to a boil. Reduce heat. Simmer until oats reach desired consistency. Remove from heat adding the vanilla extract and cherry jam. Add desired amount of milk. Serve warm.

Sweet Turkey Sandwiches for My Sweetie’s Lunch

Ingredients:

1/3 cup apricot jam
1 tablespoon Dijon mustard
1/2 cup whipped cream cheese
2 tablespoons chopped dried apricots
16 slices cinnamon raisin bread
8 slices whole wheat bread
1 pound thinly sliced smoked turkey or fully cooked ham

Instructions:

Fold together the dried apricots and cream cheese until fully blended. Add the mustard and mix well. Stir in the apricot jam being sure to blend all ingredients together well. Start with the cinnamon raisin bread. Spread the cream cheese mixture evenly on one side. Place the meat (as much as you like) on top of the cream cheese mixture. Spread the cream cheese mixture on one side of the whole wheat bread and place on top of the meat. Take one more piece of the cinnamon raisin bread and spread mixture on one side. Place face down on sandwich. Continue with each new sandwich until all the bread is used. Cut in half, wrap in foil and place in your child’s lunchbox for a healthy sandwich they will enjoy.

The Flip Side of Peanut Butter and Jelly

Ingredients:

2 teaspoons butter
2 slices bread, white or wheat
1 teaspoon peanut butter
2 teaspoons any flavor fruit jelly

Instructions:

Place butter in a skillet. Allow butter to melt completely. On a piece of beard spread peanut butter just on one side. Place bread in heated skillet with the peanut butter face up. Take another slice of bread and spread one side with jelly. Place the jelly side down on bread in skillet. Grill sandwich until brown, flip and grill other side until done.

Swordfish with Penne and Eggplant in White Wine

1 pound penne pasta
1/3 cup extra virgin olive oil, plus 2 tablespoons
3 garlic cloves, minced
1/2 teaspoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf parsley
4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish steaks, skin removed, cut into 1-inch cubes
1/3 cup white wine
2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh flat-leaf parsley

Instructions:

Boil a large pot of salted water over high heat. Place pasta in boiling water and cook until pasta is tender, but still a little bit firm and then drain. While cooking the pasta, cook the 1/3 cup extra virgin olive oil, garlic, 1/4 cup parsley, and red chili flakes in a large skillet over medium-high heat. Cook for 2 minutes stirring often. Then place the eggplant in the skillet and cook an additional 5 minutes. Remove from the pan and set aside. Place the remaining 2 tablespoons of extra virgin olive oil into the skillet. Now place the swordfish seasoned with salt and pepper in the same skillet and cook about 5 to 7 minutes. Add the white wine and cook until almost evaporated. Remove from heat. Combine all the ingredients, stir, and sprinkle with salt and pepper to taste.

Sweet Corn and Cooked Ham Pita Pizza

Serves 4

Ingredients:
4 pita breads
4 tsp red pesto
3 plum tomatoes, diced
½ red onion, thinly sliced
4 slices of cooked ham, shredded
1 cup of sweet corn kernels
¼ cup pineapple chunks
½ cup mozzarella, grated

Instructions:
Preheat oven to 350 Fahrenheit.

Place the pita breads onto a baking sheet. Spread each pita with 1 tsp of red pesto. Layer with the shredded ham, red onion, sweet corn, pineapple chunks and sprinkle with cheese.

Bake in the oven for about 10 minutes or until the cheese is melted and the pitas are no longer soft.

Serve immediately with a tossed green salad.

Sweet and Tangy Banana Smoothie

Ingredients:
2 bananas
Juice and rind of 1 lemon
Juice and rind of 1 lime
½ cup of Orange juice

Instructions:
Combine all ingredients in a blender until smooth.

Enjoy!

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