Stuffed Avocados

Avocados are amazing.  Not only are they a good source of fiber and heart healthy fat, they are delicious!  I found a recipe HERE and made some modifications.  Here is the recipe I came up with:

Ingredients

1 large ripe avocado

1/2 cup bread crumbs (mind happened to be Italian style)

1/2 - 1 tsp garlic powder (to taste)

1/4 tsp basil

1 T lemon juice

2 tsp olive oil

1 T red wine vinegar

1/2 tsp salt

Pepper, to taste

2 roma tomatoes, diced

Directions

Mix tomatoes, garlic powder, basil, lemon juice, olive oil, vinegar, salt, and pepper in a small bowl. Add bread crumbs and continue to mix.  

Cut avocado in half and throw away the pit.  Place half of the tomato mixture in each half of the avocado.  Place filled avocado halves on a baking sheet.  Bake at 450 degrees for 6 minutes.  Then turn your oven to broil on high.  Cook an additional 5-8 minutes, or until the top is slightly browned.  

Avocados will be hot when get them out of the oven, so be careful!  You might want to wait a few minutes for them to cool before you dig in!

Roasted Lemon Thyme Asparagus with Sea Salt and Black Peppercorn

I never knew I liked asparagus until I was in my 20's.  I had never even tried asparagus until then.  The first time I tried it I thought, What is this amazing vegetable and why have I not discovered it until now!  From that moment I decided to learn how to cook it and make it as delicious as the first time I tried it.  This is my favorite way to eat it.  (And it is super easy)  I hope you enjoy!

What is your favorite way to eat asparagus?

Ingredients
Fresh asparagus
2 lemons
Fresh thyme (you can also use dried if you don't have fresh, but I like it better with fresh thyme.  You don't need to use as much if you are using dried spices.)
Sea salt
Black peppercorn, ground
Olive oil

Directions
Preheat oven to 375 degrees.  Wash asparagus and place on a baking sheet lined with parchment paper.  Spritz asparagus with olive oil.  Cut one lemon in half.  Squeeze the juice of both halves of the lemon over the asparagus.  Sprinkle sea salt and black peppercorn over the asparagus.  Places 4-5 twigs of fresh thyme on the asparagus.  Cut the second lime into slices.  Place slices on top of asparagus.  Bake for 9 minutes or until roasted, but not burned.

Death By Chocolate Zucchini Bread

This is my first time growing zucchini.  I only planted two plants.  Little did I know that my zucchini would magnify its calling in life and produce more zucchini than I would know what to do with!  It is a good think I love zucchini!

Since zucchini bread uses a lot of zucchini I decided to experiment with chocolate zucchini bread. Because everything tastes better with chocolate, right?  I made some changes and adapted this recipe from the Lion House Cookbook I found HERE.

Beware:  Chocolate overload!  If it has a whole zucchini in it does it count as a serving of vegetables?  No?  Well, it does make a nice treat as we head into the Fall season!

Ingredients
3/4 C canola oil
2 C sugar
3 eggs
3 tsp vanilla
2 C shredded raw zucchini
1 C Softasilk cake flour
1 2/3 C all-purpose flour
1/2 C unsweetened cocoa
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3 tsp cinnamon
1 bag chocolate chips
1 tablespoon flaxseed  (I add this for the health benefits.  It is completely optional.)
If you want you can add 1/2 C chopped nuts.  However, I did not add nuts to my bread.


Directions
Preheat oven to 350 degrees.  Combine oil, sugar, and eggs in large bowl.  After well mixed add in the vanilla and then zucchini.  Combine the flour, soda, salt, cinnamon, and baking powder and add to the wet ingredients.  Divide the batter into two greased and floured loaf pans.  Bake for 50-60 minutes, depending on your oven, or until a toothpick comes out clean. 

Spaghetti Squash Casserole

This year I attempted my hand at growing spaghetti squash.  I have looked through many recipes containing spaghetti squash, but have not found one that I love.  This one was better than most.  I took THIS recipe and adapted it and enjoyed it.

Ingredients

1 spaghetti squash, halved lengthwise and seeds removed 
olive oil
1 small onion, chopped  
2 cloves garlic, chopped or 1 tsp garlic powder
1 teaspoon dried basil  
2 plum tomatoes, chopped or 1 can mild diced Rotel tomatoes
1 cup (8 ounces) ricotta cheese 
1 cup shredded low-fat mozzarella cheese  
1/8 cup chopped parsley  
1/4 teaspoon salt 

1/4 cup (1 ounce) grated parmesan cheese

1/2 cup seasoned dry bread crumbs
1 pound chicken, shredded (optional)
1 packet ranch seasoning mix 

Directions

Preheat oven to 400 degrees.  Cut spaghetti squash in half, wrap each piece in microwave safe plastic wrap.  Microwave each half individually for 4-6 minutes depending on your microwave.  After it has cooled down, with a fork, scrape the squash into a large bowl.  

Meanwhile, saute the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is not runny.  

To the bowl with the squash, add the ricotta cheese, mozzarella, parsley, salt, chicken, ranch mix, and the onion mixture. Stir to mix. Pour into a 9x13 baking dish. Sprinkle the Parmesan and bread crumbs over the top. 

Bake for about 30 minutes, or until bubbly and heated all the way through.

Zucchini Boats

Oh my goodness!  I have so much zucchini.  And I was worried about not getting anything to grow!  I have been scouring Pinterest for zucchini recipes.  I found one I LOVE.  You can find the recipe over at Our Best Bites HERE.  They are so good! (It seems I usually only have my cell phone around when I am making dinner!)

Fresca Salsa

My friend was so generous and gave me some fresh produce from her garden.  I made this salsa with some of it and loved it!  Much better than the stuff in the jar.  Another bad cell phone pic...sorry!  The measurements on this are approximate.  Feel free to add them to your own taste.

Ingredients
2 Anaheim peppers, diced
1 small onion, diced
2 Roma tomatoes, diced
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon garlic
1 dash of cumin
1 tablespoon lime juice

Instructions
Combine all ingredients and mix.  Refrigerate 1 hour before serving. 

Southwestern Quinoa Stuffed Peppers

I have always loved a good stuffed pepper!  I had some fresh green bell peppers and some quinoa I needed to use.  So, I threw these together.  They were delish!  Here is the recipe.  I know this is a bad cell phone picture, but you get the idea.

Ingredients
4 medium bell peppers
2 cups cooked quinoa
1 can corn
1 can black beans, drained
1 small onion, diced
1/2 cup shredded cheese
1 can tomato sauce
1/2 lb. 96% lean ground beef if desired
Salt and pepper to taste

Instructions
Cut off tops of peppers and clean out the inside.  Boil peppers for 2-3 minutes.  Set aside.  Cook 1 cup quinoa according to directions using 1 1/2  cups water and 1 can of tomato sauce.  Brown ground beef.  In a bowl mix ground beef, corn, black beans, cheese, onion, cooked quinoa, and salt and pepper.  Fill peppers and top with shredded cheese if desired.  Cover with foil.  Cook at 350 degrees for 20-25 minutes or until cooked through. Remove foil and cook for another 5 minutes to melt cheese.  Enjoy!