Baked Squash Croquettes

I love the fact that these are baked instead of fried.  I have discovered so many versatile recipes for vegetables this year in my quest to lose weight.  This one is a favorite!
To make these delectable croquettes you will need:
2/3 cups coarsely chopped yellow squash (about 1 1/4 pounds)

1/2 cup chopped green onions

1 cup crushed saltine crackers (about 30 crackers)                

1/2 teaspoon salt

1/2 teaspoon sugar (I used Nectresse to reduce calories)                              

2 large eggs (I used a 1/2 c Egg Beaters to reduce calories)

Fresh herbs, chopped

1/4 c yellow cornmeal

Cooking spray                      

1.)   Steam squash and 1/2 cup onions, covered, for about 15 minutes or until tender (I used the microwave).  Drain well. Mash mixture with a fork. Stir in crackers and next 3 ingredients (through herbs). Cover and chill for 3 hours; drain well in a fine mesh strainer.
2.)  Heat oven to 375 degrees. Place cornmeal in a shallow dish. Divide squash mixture into 12 equal portions, shaping each portion into a 1/2-inch-thick patty. Lightly coat each patty with cooking spray.
3. Place patties on a sprayed baking sheet.  Bake for 20 minutes or until golden brown. Serve immediately.

            

Butternut Squash & Barley Salad with a Poached Egg

This is more of a fall meal. I've been trying to go for more meatless meals lately and this hit the spot!  Found this recipe on Pinterest and just had to try it!  
To make this dish you will need:

1 cup barley

2 1/2 cups water

Squash

1 small butternut squash, peeled and cut into large chunks

1 tsp cinnamon

pinch of nutmeg

1 tbsp olive oil

salt and pepper

Apple Cider Vinaigrette

3 tbsp apple cider vinegar

1 1/2 tbsp maple syrup

6 tbsp olive oil

salt and pepper

Remaining Ingredients

4 cups arugula

1/2 cup dried cranberries

4 eggs, poached

shaved parmesan

1.)  Preheat oven to 350 degrees F.

2.)  Combine barley and water in a medium pot. Bring to a boil over high heat. Reduce to a simmer, cover and cook until tender and the water is absorbed, about 45 minutes.

3.)  Toss cut butternut squash with cinnamon, nutmeg, olive oil and salt and pepper. Spread on a baking sheet and roast for 30 minutes or until tender.

4.)  Prepare vinaigrette by whisking together vinegar with maple syrup and olive oil. Season with salt and pepper.

5.)  Toss together barley with roasted squash, arugula, and dried arugula with vinaigrette. Divide onto 4 plates. Top with poached egg and shaved parmesan. Serve.

Cauliflower Potato Salad

I think that cauliflower has become my new best friend.  What a great diet solution this one is.  And, truthfully, you won't notice the difference!  To make this dish you will need:
1 1/4 cup cauliflower, cooked and chopped
1/4 cup celery, chopped
1 hard boiled egg, chopped
1 to 2 tbsp light mayo
1 tsp mustard
1/8 tsp salt
1/8 tsp onion powder
pinch of pepper
sprinkle of paprika
Directions: Steam cauliflower until it reaches the same texture as cooked potatoes. Rinse in cold water to cool and pat dry with a paper towel. Chop the cauliflower into small bites. Mix into a bowl with celery, eggs, mayo, mustard, onion powder, salt and pepper. Mix well. Sprinkle with paprika. Chill for 1 hour.

Grilled Greek Turkey Meatballs

This is so good and so low in carbs and fat.  It's a definite summer keeper at our house. Thank you Gina of Skinnytaste!  Great for the dieter!  To make this super delicious recipe you will need:

1.25 lbs 93% lean ground turkey
1 cup zucchini, grated with liquid squeezed out
2 sliced whole wheat bread (I used Weight Watchers)
1/4 cup seasoned whole wheat breadcrumbs
1 large egg
2-3 cloves garlic, grated
1/4 red onion, grated
2 tbsp fresh oregano, chopped
1/4 cup fresh parsley, chopped
2 tbsp chopped fresh spearmint, chopped
kosher salt and fresh pepper

about 1 tsp worth of olive oil cooking spray  
Directions:
1.)  Wet bread with water, squeezing excess out. Tear into small pieces and place in a large bowl. Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.

2.)  Using a 1/4 cup measure, form each meatball 1/4 cup in size. For best results, refrigerate before cooking to help hold their shape.  
3.)  On the grill: clean grill well before cooking and spray grate with oil. Cook on low until cooked through. Makes about 17 meatballs

Tzatziki8 oz fat-free Greek yogurt (I used Fage)

1 small cucumber, peeled and seeded (1 cup grated and drained)
1 clove garlic, crushed
1 tsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
kosher salt and fresh pepper

1.)Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.

2.)  Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor grate with a box grater.  Drain the liquid from the  cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
3.)  Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate for a few hours before serving.

Makes about 2 cups. Store in refrigerator for about a week.

Butternut squash fries!

Seriously, you'll think you are eating sweet potato French fries.  They are very low in calorie and very low carb.  A cup of these babies is under 100 calories and will definitely fix a sweet potato craving!  To make these all you will need are:
1 butternut squash
sea salt
Pam

1.)  First peel the squash.  Next cut into the shape of fries.  Place on a microwave safe plate.  Microwave for 4 to 5 minutes (or until the "fries" are softened a bit).  The length of time will depend on the size your squash was before you started.
2.)  Turn your oven on to broil.  Spread the "fries"  on a cookie sheet sprayed with Pam.  Make sure they are flat and not overlapping.  Spray the top of the "fries" and sprinkle with the sea salt.
3.)  Place under the broiler.  After they crisp up on the top side, flip them over.  Repeat until the fries have reached your desired level of crispiness.

"Fried" Tomatoes with Shrimp and Corn Salad

I recently had this at a seaside restaurant.  It was so delicious I knew I was going to try and recreate it.  It's a great summer recipe for when the tomatoes and the sweet corn are at their peak of flavor.  And I knew that I was going to find a way to reduce the calories!  This is my version, and my husband said it's a keeper!  To make this dish you will need:
2 medium tomatoes, sliced
1/2 cup egg beaters
1 cup whole wheat bread crumbs
1/4 cup corn meal
Pam
2 ears of corn, husked
1 pound of peeled and deveined shrimp
Old Bay seasoning
1 cup low fat Greek yogurt
1 teaspoon lime juice
2 teaspoon Sriracha
1 Tablespoon finely chopped parsley

1.)  Earlier in the day, on a paper plate mix together the bread crumbs and the corn meal.  Dip the tomatoes in the egg beaters and then press them into the crumb mixture.  Put on a plate and refrigerate for a few hours.  (This helps the crumbs to adhere to the tomato better.)
2.)  Also earlier in the day, wrap the ears of corn in saran wrap and microwave for 2 to 3 minutes.
Let them cool down, and then remove the kernels from the cob. 
3.)  Heat oven to 375 degrees.  Put the tomatoes on a foil-lined cookie sheet that's been sprayed with Pam.  Spray the top with Pam and bake them for 20-25 minutes until golden brown.
4.)  Heat the grill to medium, spray the shrimp with Pam and sprinkle with Old Bay.  Cook on the grill until the shrimp are translucent.  Cooking time depends on the size of your shrimp.  When finished remove them from the grill.
5.)  In a bowl mix the yogurt, lime juice, Sriracha and the parsley.  Mix in the corn and the shrimp.
6.)  To serve, place tomato slice on the plate and top with the shrimp and corn salad.

Zucchini Tots

Got lots of zucchini growing in your garden?  On a diet and missing potatoes?  Here is a delicious alternative that is a carb fake out!  They are healthy, tasty, low calorie, low carb goodness in two bites!  To make this recipe you will need:
Cooking Spray
1 cup packed grated zucchini
1 large egg
1/4 medium onion, minced
1/4 cup grated reduced fat cheddar cheese
1/4 cup seasoned breadcrumbs
1/4 tsp kosher salt and black pepper to taste


1.)  Preheat the oven to 400 degrees.  Spray a foil-lined cookie sheet with cooking spray.
2.)  Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini. There will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
3.)  Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden brown.

Grilled Panzanella Salad

Here's another great recipe for using up those garden zucchinis and squashes. I love a dish that can come out of the garden. This is a remake of the traditional Panzanella.  This is so delicious and filling.  It's also a great diet salad.  I made this for a second time last night.  My husband has requested it again!  To make this dish you will need:
1 medium zucchini squash, cut in half lengthwise
1 yellow squash, cut in half lengthwise
1 red pepper, cut in half lengthwise
1 red onion, cut in slices (leave the skin on)
1 sub roll cut in half (I only had little dinner rolls)
1 pint cherry tomatoes
Pam
Salt & Pepper
Garlic powder
4 tablespoons of Paul Newman Lite Balsamic Dressing
Lots of herbs, chopped finely (I used Basil, Parsley & rosemary)

1.)  Preheat your grill to medium high.  Place the squashes on a microwave safe plate.  Microwave for about 5 minutes or until the vegetables are semi soft.  Spray with Pam and sprinkle with salt & pepper.  Repeat this with the red pepper and the onion slices. Spray the bread and sprinkle a little garlic powder on them.
2.)  Put all the vegetables and the bread on the grill.  Look at my picture to get an idea of placement of the vegetables.  Close lid and cook for 4 minutes.  Check the vegetables.  When they have nice grill marks, flip them over and cook for another 4 minutes with the lid down.
3.)  Remove the vegetables from the grill.  Using tongs, hold the vegetables to cut them into bite size pieces.  Place them in a bowl.  Add the dressing and the herbs, toss to coat and enjoy.

*I used the Paul Newman dressing for calorie control.

Grilled Curry Turkey Cutlets

A nice switch from grilled chicken. This is a great, quick, tasty summertime BBQ meal.  It's a staple in our family!  To make this dish you will need:
1 can (about 14 ounces) light coconut milk
3 tablespoons curry powder
3 tablespoons lime juice
2 tablespoons honey
2 green onions, chopped
handful cilantro leaves
4 boneless turkey cutlets

 

1.)  Combine the coconut milk, curry powder, lime juice, honey, green onions, and cilantro. Rinse chicken and pat dry. Place in a large plastic/glass container or sealable food storage bag and pour the marinade over the turkey cutlets. Seal or cover and refrigerate for 2 to 4 hours.

2.)  Oil the grill and sear turkey cutlets over direct heat on both sides. Put over indirect low heat, close the lid, and grill until the turkey is cooked through, about 165° on an instant read thermometer stuck in the turkey cutlet.

Cheesy Cauliflower "Grits" and Shrimp

This recipe is so delicious!  I could eat it once a week!  It's extremely low cal and very low in carbs!
To make this dish you will need:
1 pound shrimp, peeled and deveined
1/2 cup low sodium teriyaki sauce
1 head of cauliflower
2 tablespoon mixed herbs (I used basil, parsley & oregano)
1/3 cup Weight Watchers Mexican blend cheese
Dashes of hot sauce
salt and pepper to taste
1 red pepper, diced
bunch of chopped scallions
1 tomato, diced
1.)  In a baggie, combine the shrimp and the teriyaki sauce.  Allow to marinate for a few hours.
2.)  Cut the leaves off the cauliflower.  Either steam the cauliflower until soft or cook in your microwave until tender.
3.)  Put the cauliflower through your food processor to puree.  Add the herbs, cheese, hot sauce, salt and pepper.  Set aside.
4.)  In a microwave safe dish put the red pepper, the scallions and the tomato.  Microwave for 2-3 minutes or until soft.
5.)  On a grill over medium heat, grill the shrimp until done for approximately 5 minutes.
6.)  Put a mound of the cauliflower on the plate.  Top with the grilled shrimp in the center.  Sprinkle with the peppers, scallions and tomato.  Enjoy!

Pasta alla Carbonara

Looking for a quick and easy dinner?  This recipes fills the bill (and the belly).  Serves up well paired with a salad.  
To make this dish you will need:

1 pound pasta (for this I prefer fresh)

2 tablespoons extra virgin olive oil

1 bunch scallions sliced

6 ounces prosciutto, sliced into small strips

4 cloves of garlic, finely chopped

2 large eggs

1 cup freshly grated  parmesan, plus more for serving

Freshly ground black pepper

1 handful fresh parsley, chopped

1.)  Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
2.)  Bring a large pot of salted water to a boil, add the pasta and cook according to package directions, drain well.  Saving 1/2 cup of the starchy cooking water to use in the sauce, if you wish.
3.)  Meanwhile, heat the olive oil in a deep skillet on medium. Add the prosciutto and scallions.  Saute for about 3 minutes, until the prosciutto is crisp. Toss the garlic in and saute for less than 1 minute to soften.
4.)  Add the hot, drained pasta to the pan and toss for 2 minutes to coat the strands in the fat. Beat the eggs and parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this doesn't happen). Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Summertime Orzo Salad - Vegan!

A delightfully different side dish.  Tasty, full of flavor and can be made vegan!  To make this dish you will need:

4 cups water

1 1/2 cups orzo

1 small can  sliced black olives

1 1/2 cups red and yellow diced peppers

3/4 cup finely chopped red onion

1/2 cup chopped carrots

1/2 cup chopped fresh basil leaves

1/4 cup chopped fresh cilantro

About 3/4 cup Red Wine Vinaigrette, recipe follows

Salt and freshly ground black pepper

Red Wine Vinaigrette:

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

2 teaspoons honey/agave nectar

2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 cup extra virgin olive oil

1.)  Pour the water into a large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.
2.)   Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
3.)  Toss the orzo with the black olives, peppers, carrots, onion, basil, mint, and enough vinairgrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette:

Mix the vinegar, lemon juice, honey/agave, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Bacon Wrapped Grilled Scallops

I kept waiting for scallops to go on sale in my local supermarket.  Finally!!!!!  This is an excellent dish as either an entrée or an appetizer.  Bacon does make everything better!  The combo of bacon, horseradish and scallops is delicious!  To make this you will need:

6 slices bacon

12  sea scallops

Horseradish

Terryaki Sauce

4  bamboo skewers, soaked in warm water for about 30 minutes

Freshly ground black pepper

 

1.)  Preheat a grill to medium-high heat.

2.)  Cut the bacon in half, dab with horseradish.  Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Put 3 scallops on each skewer.  Brush each skewer with terrayki sauce.
3.)  When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste.

Shrimp Romesco

We eat a lot of seafood at our house.  A lot of shrimp in particular.  This is a very flavorful dish.  Great served over grits or with a loaf of crusty bread that you can dip in the sauce.  To make this dish you will need:
2 tablespoons slivered almonds
1 thin slice French bread (about 4x3x1/4 inches)
1 large garlic clove
1 7-ounce jar roasted red peppers, drained
2 tablespoons olive oil
1 tablespoon sherry wine vinegar or red wine vinegar
1/4 teaspoon cayenne pepper
1 pound shrimp, peeled, deveined
1 tablespoon butter
1 tablespoon oil
1.)  Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer almonds to processor.
2.)  Place bread in same skillet and cook until lightly toasted, about 1 minute per side. Tear bread into pieces and add to processor.
3.)  With the processor running, drop garlic through the feed tube and process until almonds and garlic are finely chopped. Add red peppers, oil, vinegar and cayenne pepper and process until mixture is the consistency of mayonnaise, scraping down sides of bowl occasionally.
4.)  In the meantime, sauté the shrimp in the butter & oil.  Add the Romesco sauce and heat through.