Zucchini Parmesan

 

 

 

 

 Ingredients:


1 medium zucchini squash

Tomato sauce, 26 oz

Parmesan or mozzarella cheese*

1 egg

1 Cup or more unseasoned bread crumbs (If you're Gluten-Free you can make you're own crumbs with your favorite GF bread.  White and brown rice flours also work well for coating.)

Several Tbls. olive oil

 

 

 

1. Peel and seed the zucchini if it's large then cut into 1/2-inch thick slices or strips.  (We cut our zucchini in length-wise strips because some of it needed seeded.)

 

 

2. Preheat oven to 350 degrees, also heat olive oil in a pan over medium heat.

 

 

3. Dip zucchini in egg and coat with bread crumbs.

4. Brown zucchini on both sides.

5. Coat the bottom of a high sided baking dish with sauce.

6. Place the zucchini in a single layer over the sauce, place a slice of cheese on each zucchini, top each with a fresh basil leaf.

7. Continue layering, sauce, zucchini, cheese, basil.

8. Cover with a lid or foil and bake for 20-30 minutes.

Serve over your favorite pasta with fresh crusty bread and grated parmesan on top! (If you're Gluten-Free use your favorite rice or quinoa pasta as well as bread!)

 

 

Serves 4

 

 

Grilled or Broiled Salmon

I always have frozen salmon on hand for a quick, healthy meal.
You may use either fresh or frozen. 

You'll need:
Fresh or frozen salmon (Frozen salmon comes in small individually wrapped portions OR large segmented pieces.)

Sea salt to taste

Chili powder to taste (no MSG)

Garlic granules to taste (optional)

Dried dill weed, about ¼ tsp. per serving

Butter OR non-dairy margarine (several Tbls.)

If using frozen salmon, thaw in refrigerator overnight OR poach salmon portions in boiling water for approximately 7 minutes just before grilling or broiling. Remove and drain.

Lightly grease a piece of foil using ½ Tbl. butter OR non-dairy margarine. Fold in edges of foil to form a makeshift baking tray. Tray will be about 10”x12”. Place fresh, thawed, or poached salmon on foil tray.

Sprinkle salmon with sea salt, chili powder, and garlic granules. Gently press seasonings into salmon with a butter knife. Sprinkle with dried dill weed.

Place tray with salmon on grill or under broiler on low, for approximately 5-7 minutes, if poached. If using fresh OR thawed salmon, adjust broiling or grilling time to approximately 12 minutes.

When salmon is done, place ¼ tsp. butter OR non-dairy margarine on each portion and spread with a butter knife.

It melts great this way. Fold foil around salmon sealing in heat and juices. Place foil pack in oven OR grill with heat off until ready to serve. Enjoy with Jasmine rice, parsley potatoes or steamed veggies.

Grilled Portabella Mushrooms

 

 

This is simple and fast!

Although, if time permits, a baked Russet or sweet potato goes well with this dish.

 

1. Preheat your grill.

2. Lightly brush Extra Virgin Olive Oil over a square of foil. Fold in sides of foil to create an edge.

3. Rinse and pat dry Portabella mushrooms. (Approximately 1 large or 2 medium sized per serving.)

4. Place mushrooms on foil, stem down, and brush tops of mushrooms lightly with olive oil.

5. Place foil on grill rack. (Low to medium setting on grill.)

6. Turn mushrooms over once to heat through, with total cooking time approximately 5 -10 minutes depending on size and quantity of mushrooms.

 

Place mushrooms on bed of salad greens, if desired, and drizzle with your favorite dressing (raspberry or balsamic vinaigrette tastes great with this), create a sandwich, or just sprinkle with a dash of sea salt.

 

Enjoy!

French Dressing

I love making my own dressings because I know exactly what's in them.  I don't have to worry about msg, food coloring, additives or preservatives.  Plus I can ensure they are gluten free and dairy free if needed, as well as sugar free.

This dressing is also great on our taco salad recipes!

Ingredients:

½ Cup expeller pressed canola oil

1 Tbl. Apple cider vinegar

1 Tbl. White vinegar

4 Tbls. Agave nectar

1 Tbl. Tomato paste Or 2 Tbls. natural ketchup

¼ tsp. sea salt

¼ tsp. garlic powder

¼ tsp xanthan gum

¼ tsp. ground ginger

¼ tsp. ground mustard

¼ tsp. paprika (optional)

Whisk together oil and vinegars until thoroughly incorporated.  (Mixture should be opaque.)

Whisk in remaining ingredients.

Serve over your favorite salad.  Enjoy!

Makes approximately 8 oz

Egg Rolls With Chicken

Egg Rolls take some time to make, but are very good! 

You can fill them ahead and keep them chilled until you're ready to eat.

Ingredients:

16-20 egg roll wrappers
2 Tbls. Olive oil, more for frying

1 lb. chicken, boneless skinless,

diced small
6 carrots, diced small
2 small zucchini squash, diced small

2 cups green cabbage, diced small
2 Tbls. Garlic flakes
7 Tbls. Bragg Liquid Aminos
Cracked black pepper, to taste
4 Tbls. flour

Making the Filling:

1. Heat wok or large nonstick pan with 2 Tbls. Olive oil.
2. Cook chicken for 10 minutes, then add the next 6 ingredients and cook for another 10 minutes, stirring often.
3. When the vegetables are tender sprinkle flour all over and stir well. Cook for about 15 minutes, until everything is thickened.
4. Let the filling cool a little before filling wrappers.

Filling the Wrappers:

1. Fill a small cup with water, for sealing the wrappers.
2. Place a wrapper on a dry surface and several spoons of filling in the center.

3. Fold 2 opposite sides in on each other, then fold up the bottom. Wet 2 fingers and rub the edge of the last corner to seal the wrapper on itself.

4. Repeat with each wrapper. Lay them out on a wax paper or plastic wrap lined cookie sheet. Place them in the refrigerator for 10 minutes then turn them over and let them sit for another 10 minutes. This will help them dry and harden a little. Otherwise they will fall apart while you're frying them.

Frying the Egg Rolls: 

1. Preheat several Tbls. Olive oil in the same pan you used for the filling (cleaned out from the last use.)

2. When the oil is hot lay the egg rolls down flat, side by side in the oil, they should sizzle. The rolls can be close together but not touching. Cook on the first side for 2 minutes then flip them over with a fork to brown the other side for another 2 minutes.

3. After the second side has browned, pour 2 Tbls. water in the center of the pan and immediately cover with a lid. Let it steam for a final 2 minutes. Then pull them out and lay them on a paper towel lined plate.

4. Repeat the same process until the egg rolls are all finished.

 

Serve over your favorite whole grain rice or noodles.

Cranberry Sauce

Try our take on traditional cranberry sauce and forget all the sugar!

 
Ingredients:

12 oz fresh or frozen cranberries

1 cup water

¼ cup orange juice

¾ cup Agave nectar

 Instructions:

1. Combine all ingredients in a medium sauce pan and bring to a slow boil.

Turn the heat down to medium-low and continue to cook the sauce slowly for 1 hour.

2. After an hour pour the sauce into a blender or food processor.  Blend until smooth.  Place in a storage container and refrigerate for several hours.  The sauce will thicken as it chills.

 

We like this cranberry sauce with Thanksgiving or Christmas dinner.

It's also very good as a dip for sliced apples!