DINNER IDEAS

Baked Zucchini with Tomatoes and Herbs

Ingredients:
5 small zucchinni
4 scallion, sliced, white and green part separated
1 small onion, chopped
2 plum tomatoes, coarsely chopped
2 TBS celery leaves (from inner stalks), chopped
4 TBS Basil leaves, chopped, plus extra for garnish
1/4 cup of olive oil
1 TSP sea salt
1/2 TSP. fresh ground pepper

Method:
Preheat oven to 425

Slice the zucchini in half crosswise. Cut each half again lengthwise and slice each of the halves into 4 equal  1/2 inch pieces. They should look like sticks.

In a bowl, mix together the zucchini sticks with the white parts of the scallions, onion, tomatoes and celery leaves and basil.

Mix in the olive oil, salt and pepper and toss to combine.

Pour into a 3 quart  baking dish and bake for 20 mins

Garnish with the sliced green tops of the scallions and the extra chopped basil.

SERVES: 4
CAL: 153
CARBS: 6 (5 mins fiber)

Herb Marinated Grilled Skewers

Ingredients:
2 Green Peppers
2 Zucchini
3 Onions
1/2 cup Olive Oil
4 Garlic Chopped
2 TBS white wine vinegar
1/2 TSP dried thyme or (1/2 cup fresh chopped)
1/4 TSP dried cilantro or (1/2 cup fresh cilantro chopped)
1/2 TSP dried chives or (1/2 cup fresh chopped)
1/4 TSP fresh ground black pepper
1/4 TSP sea salt
1/4 TSP oregano

Method:
Chop Garlic and leave on cutting board to air

Cut ends of zucchini then cut in half lengthwise. Cut into thick half moon shaped pieces.

Cut ends of onions. Peel, cut into fourths. Then cut each section into 2-3 big pieces.

Cut green pepper and remove seeds to top. Chop into big pieces.

Add marinade ingredients to a blender and set to low speed

Pour into big bowl

Add chopped veggies and coat them in the marinade.

Cover and refrigerate for 30 mins- 2 hrs while wooden skewers soak in water to prevent burning.

Remove veggies from fridge and skewer


Serves: 4
Cal: 250
Carbs: 10 (8 minus fiber)

Braised green beans with tomatoes and onions

Ingredients:
1 pound of trimmed, older green beans cut into uniform 2-inch pieces
14 ounce can of Muir Glen diced fire roasted tomatoes, drained
1 large onion, sliced thin
3 cloves of garlic, minced
2 tablespoons of butter
1-2 cups of low sodium chicken broth
Kosher salt and freshly ground pepper

Method:
Melt the butter in a large skillet over medium heat. 

Once the butter melts and the foam subsides, throw in the onions and some salt and sauté until translucent.

Add the minced garlic, green beans, tomatoes, and enough broth to cover everything. 

Increase the heat to high until the broth comes to a boil. 

Then, cover the skillet with a lid and reduce the heat to low to produce a constant simmer.

Let the beans simmer for 5-10 minutes (or as long as it takes) to get tender. Remove lid and simmer to reduce liquid for ~5 minutes. Check for seasoning and plate it up.


*NOTE: credit for this recipe goes to "http://nomnompaleo.com/post/1724078647/braised-green-beans-with-tomatoes-and-onions" THANK YOU!

Mexican Salsa Verde

Ingredients:
1/2 cup onion, chopped;
1 1/2 pound green tomatillos, husk removed;
1/2 cup cilantro, chopped;
2 tbsp lime juice;
2 jalapeño peppers, seeded and chopped;
Salt and pepper to taste.
Method:
Cut the tomatillos lengthwise and roast them either on the grill or for about 6 minutes under the broiler until the skin is a little dark.

Put the roasted tomatillos, onion, cilantro, lime juice and jalapeño in a blender or food processor.

Blend or process until you obtain a smooth puree.
Chill

*NOTE: credit for this recipe goes to "http://paleodietlifestyle.com/salsa-verde/" THANK YOU!

Cream of tomato basil soup

Ingredients:
4 tomatoes, peeled and seeded;
4 cups of tomato juice;
14 fresh basil leaves;
1 cup of coconut milk or heavy cream;
½ cup of cooking fat (butter, clarified butter and coconut oil are good choices here);
A few sprigs of fresh rosemary, chopped, for garnishing;
Sea salt and freshly ground black pepper to taste;

Method:
In a large saucepan over medium heat, combine the tomatoes and tomato juice. Allow it to simmer for 30 minutes.

Add in the basil leaves to the mixture and puree. If you are pureeing in a blender or food processor, pour the mixture back in the pot and on the stove again.

Over a medium heat, stir in the coconut milk or cream and cooking fat. Continue to stir until all the cooking fat is melted, making sure it doesn’t reach a boil.

Season to taste with salt and pepper.

Serve and top off with fresh rosemary sprig pieces if desired.



*NOTE: credit for this recipe goes to "http://paleodietlifestyle.com/cream-of-tomato-basil-soup/" THANK YOU!

Egg and pesto stuffed tomatoes recipe

Ingredients:
6 large tomatoes;
6 eggs;
½ cup extra-virgin olive oil;
6-8 romaine or boston lettuce leaves;
1 garlic clove;
¼ cup fresh parsley;
½ tsp sea salt;
3/8 tsp freshly ground black pepper;
Method:
Begin by making the pesto. 

Tear the romaine leaves into small pieces. 

Add the romaine, garlic, parsley, salt, pepper and olive oil to a blender or food processor. 

Process well until you obtain a pesto consistency.

Preheat your oven to 400 F.

Remove the core of tomatoes by cutting out a large cone from the top of each one with a paring knife. Using a spoon, remove all the pulp and seeds.

Place the tomatoes, face up, in a 9” baking dish. Fill each with the same amount of pesto; however, be sure to leave enough room for the egg as well. 

Crack an egg into each tomato.

Season with additional salt and pepper to taste, place in the preheated oven and allow to bake for approximately 20 minutes.

*NOTE: credit for this recipe goes to "http://paleodietlifestyle.com/egg-pesto-stuffed-tomatoes/" THANK YOU!

Zucchini Noodles

Ingredients:

1 tbsp black pepper
2 tbsps olive oil
2 medium zucchini

Method:

With a good potato peeler create long "noodles" by starting at the top of the zucchini and peeling wide ribbons down the length of the zucchini.

Continue making ribbons as you turn the zucchini to get all the green part off first.

When the center portion becomes too thin , set it aside to use for a salad and start a new zucchini.

Heat a large skillet on medium high.

Add the olive oil and zucchini "noodles."

Saute the "noodles" for 2 to 3 minutes.

Season with freshly grated black pepper and salt if desired to taste.

Serve with your favorite pasta sauce. I like to eat these with red sauce & meatballs!

*NOTE: credit for this recipe goes to "http://www.fatsecret.com/recipes/zucchini-noodles/default.aspx?dietid=192189" THANK YOU!

Roasted Parmesan Green Beans

Ingredients:

12 oz green beans, trimmed (make sure they are dry)
2 tsp olive oil
kosher salt + fresh cracked pepper to taste
1/4 tsp garlic powder
1 1/2 tbsp shredded parmesan

Method:

Preheat the oven to 425°F.

Line a baking sheet with aluminum for easy clean-up.

Lay green beans out on the baking sheet and drizzle oil over them. 

Season with salt, pepper and garlic powder and toss to evenly coat.

Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. 

Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. 

Remove from the oven and sprinkle with grated cheese.


**Prepared this 01/29/13... not bad!... some minor changes
- next time DO NOT put the oven at higher than 400! It started smoking and the detectors went off!! OOPS!
- Since you lower the heat... cook a little longer
- maybe try butter or coconut oil... the olive oil wasn't bad but it would be nice to see what other oils taste like

*NOTE: credit for this recipe goes to "http://www.skinnytaste.com/2011/11/roasted-parmesan-green-beans.html" THANK YOU!

Pepperoni Pizzas

Ingredients:

Pepperoni - Hormel Original - Giant
Mozarella Cheese
Tomato Sauce - Hunts 8 oz (Basil/Garlic or Oregano)
Optional: a pinch of Oregano and garlic salt

Method:

Place pepperonis on a cookie sheet.

Spoon about 3gm of tomato sauce in the center of each pepperoni.

Sprinkle Mozzarella Cheese on top.

Broil 2-3 minutes or until cheese begins to brown.

*NOTE: credit for this recipe goes to "http://www.charliefoundation.org/recipes/item/719-pepperoni-pizzas.html" THANK YOU!

Stuffed Peppers

Ingredients:

6-8 sweet bell peppers (green, orange, red or yellow)
2 (4 oz.) cans diced green chiles
1 pound ground turkey
1 cup cilantro, finely chopped
½ cup onion, finely chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon celtic sea salt

Method:
In a medium sized bowl mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt

Cut the tops off of the peppers and set aside

Place peppers in an 7 x 11 inch baking dish

Stuff the peppers with the turkey mixture; place tops on peppers to close

Bake at 350° for 1 hour

Serve

*NOTE: credit for this recipe goes to "http://www.elanaspantry.com/stuffed-peppers/" THANK  YOU!