My Menu Blog

1 lb. sliced mushrooms (white or brown), divided
2 medium zucchini or yellow squash, diced (about 2 cups)
2 cloves garlic, finely chopped
½ cup hot salsa, divided
8 corn tortillas

1. Heat an oiled skillet, preferably iron, over med. high heat.
2. Add half the mushrooms and sprinkle with salt and pepper. Cook, without stirring, for 5 min., until golden brown on the side, about 5 min.
3. Remove the mushrooms, and repeat the process with the remaining half. Return the cooked mushrooms to the pan, add the zucchini and garlic, and cook, stirring occasionally, until squash is just tender, about 2 min. Stir in half the salsa.
4. Stack the corn tortillas on a microwave-safe plate, cover with a paper towel and heat in the microwave for 30 sec., or until warm.
5. Serve the tortillas, filling and remaining salsa separately and let everyone assemble their own tacos.

3 Italian eggplants
1 large zucchini quartered
6 fresh baby artichokes prepared*
½ yellow pepper sliced thin
3 fresh cherry peppers cut in half
4 cloves garlic cut in half
¼ cup marsala
¼ cup olive oil
½ tsp. salt
½ tsp. red pepper flakes
2 tbs. chopped thyme
4 or 5 green and black olives

1. Preheat oven to 400°.
2. Combine marsala, olive oil, salt, pepper flakes and thyme in a large bowl. Add veggies and marinate for 15 min.
3. Remove veggies from marinade  and spread evenly on roasting pan. Roast 15-20 min. until veggies are tender.
4. Remove veggies and place on serving platter. Scatter olives around plate. Garnish with fresh thyme if desired.

1 1/2lbs. boneless, skinless chicken breast
1/4 tsp. salt
1/4 tsp. pepper
2 tbs. EVOO
7-8 sprigs fresh Italian parsley (rinsed)
1 tsp. Italian seasoning
1/2 cup dry white wine
2 med. yellow squash
1 med. zucchini
1 cup fresh green beans
3 fresh garlic cloves
1 cup matchstick carrots
1 cup pre-diced onions
1 (14.5oz) can diced fire -roasted tomatoes (undrained)

1. Preheat large saute apn on med-high 2-3 min. Season chicken with salt and pepper on plate. Wash hands. Place 1 tbs. oil in pan, swirl to coat.
2. Add chicken to pan, cook 2-3 min. on each side or until browned. While chicken cooks, chop parsley coarsely.
3. Add parsley, 1/2 tsp. of the Italian seasoning  and wine to chicken. Reduce heat to med-low; cover and simmer 6-8 min. or until internal temp. reaches 165 degrees F.
4. Meanwhile, cut squash and zucchini in half lengthwise; then cut into 1/4-in-thick slices. Trim ends of green beans and discard; but beans into 2-in.-long lengths. Chop garlic coarsely.
5. Remove chicken from pan and set aside. Add remaining 1 tbs. oil and 1/2 tsp. Italian seasoning along with garlic, to pan; cook 1 min. Stir in remaining ingredients (except tomatoes); cook 5-7 min., stirring often, or until vegetables begin to soften.
6. Stir in tomatoes; cook 4-5 min. more or until vegetables are desired tenderness.
7. Transfer vegetables to serving dish. Slice chicken, arrange over vegetables, and serve with pasta.

2 lbs zucchini, ends trimmed
1 teaspoon salt
3 egg substitute, lightly beaten
1 small onion, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon hot pepper flakes
7 ounces low-fat monterey jack cheese, grated

1. shred zucchini, salt and let stand in colander to drain for 30 minutes
2. squeeze out extra moisture from zucchini
3. preheat oven to 325 degrees
4. combine all ingredients and pour into greased pie plate
5. bake for 25-30 minutes until golden and well-set

2 cups cubed peeled eggplant (½ in. cubes)
1 cup cubed sweet red pepper
1 cup cubed green pepper
1 cup cubed zucchini
3 garlic cloves, minced
2 tbs. olive oil
1 large tomato, cut into ½ in. cubes
2 tbs. cider vinegar
1 tbs. dried basil
1 tsp. dried thyme
½ tsp. sugar
½ tsp. salt
¼ to ½ teaspoon coarsely ground pepper
Toasted bread rounds.

1. In large skillet, saute eggplant, peppers, zucchini and garlic in oil for 8 min.

2. Add tomato, vinegar, basil, thyme, sugar, salt and pepper. Cook 4-5 min. longer or until veggies are tender.

3. Cover and refrigerate for 4 hours.

1 cup sliced carrots
1 cut thinly sliced zucchini
¾ cup chopped onion
½ cup chopped sweet red pepper
1 tbs. olive oil
2 cans (14 ½ oz. each) vegetable broth
1 can (16 oz.) kidney beans, rinsed & drained
1 can chili beans, undrained
1 can (15 oz.) garbanzo beans, rinsed & drained
1 can (14 ½ oz.) stewed tomatoes, cut up
1 cup frozen corn
4 tsp. ground cumin
¼ tsp. cayenne pepper
2 tbs. minced, fresh cilantro or parsley

1. In dutch oven, saute carrots, zucchini, onion and red pepper in oil until crisp-tender.

2. Add broth, beans, tomatoes, corn, cumin and cayenne; bring to boil.

3. Reduce heat, simmer uncovered 30-35 min. stirring occasionally.

4. Stir in cilantro.