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.