"Meatless Monday" Recipe of the Week - ZUCCHINI PARMESAN FRITTERS

This week's "Meatless Monday" Recipe of the Week is - ZUCCHINI PARMESAN FRITTERS. Fritters the healthy way! Only 159 calories and 5 carbs per serving! The recipe is off one of my favorite sites, the Diabetic Gourmet Magazine. At the Diabetic Gourmet site you'll find a huge selection of Diabetic Friendly Recipes so be sure to check it out! Enjoy and Make 2019 a Healthy One!  https://diabeticgourmet.com/

ZUCCHINI PARMESAN FRITTERS

Ingredients

4 large eggs, separated
2 medium zucchini, trimmed and grated
1/2 cup grated Parmesan cheese
1/2 cup shredded whole-milk mozzarella cheese
1/4 cup parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup coconut-flax flour blend (To make, mix equal parts coconut flour with ground flaxseed and refrigerate in an airtight container)
1/2 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Canola or olive oil cooking spray
3 teaspoons canola or virgin olive oil

Directions

1 - Place egg whites in large mixing bowl. Using electric mixer, beat on high speed until stiff peaks form and whites cling to sides of bowl when tilted. Set aside.
2 - Place egg yolks, zucchini, Parmesan, mozzarella, parsley, basil, coconut-flax flour blend, baking powder, nutmeg and salt in another large bowl. Stir well until zucchini is coated with flour. Using rubber spatula, gently fold in egg whites until just combined. There will be streaks of egg whites.
3 - Coat large skillet with cooking spray. Warm skillet over medium-high heat and add one 1 teaspoon of oil. Using 1/4-cup measure, pour out 4 fritters. Cook 2-3 minutes on each side, until lightly browned. Transfer to plate. Repeat twice, using 1 teaspoon of oil and four 1/4 measures of batter each time.
4 - Serve immediately or refrigerate, covered in aluminum foil and reheat when ready to serve.

Recipe Yield: Yield: 6 (2-fritter) servings

NUTRITIONAL INFORMATION PER SERVING:

Calories: 159
Fat: 11 grams
Protein: 11 grams
Carbohydrates: 5 grams

https://diabeticgourmet.com/diabetic-recipes/zucchini-parmesan-fritters

It’s Chili, Chowder, or Stew Saturday – Cannellini Bean Soup

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Cannellini Bean Soup. This week's recipe uses Cannellini Beans along with Onion, Zucchini, Ham, Diced Tomato, Spices, and more! The recipe is from the Diabetes Self Management website. At the Diabetes Self site you'll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and much more so check it out today! Enjoy and and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Cannellini Bean Soup
Preparation time: 5 minutes. Cooking time: 20 minutes.

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Ingredients
1 teaspoon olive oil
1 tablespoon margarine
1/4 cup chopped onion
1 six-inch zucchini
1 ounce lean ham, finely chopped
1/2 cup diced tomato
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups low-fat, low-sodium chicken broth
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 cup chopped fresh parsley

Directions
In a medium saucepan, combine olive oil and margarine over medium heat. Add onions and sauté until slightly softened. Cut ends off zucchini and cut into slices, about 1/4 inch thick, then cut each slice into quarters and add to onions in pan, stirring frequently. Add remaining ingredients and stir well. Bring to a low boil, and then simmer 15 minutes over low heat.

Yield: 4 servings.

Serving size: 1 cup.

Nutrition Facts Per Serving:

Calories: 147 calories, Carbohydrates: 21 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 3 mg, Sodium: 437 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/cannellini-bean-soup/

Healthy Zucchini Noodle Recipes

From the EatingWell website and Magazine its Healthy Zucchini Noodle Recipes. Delicious and Healthy Zucchini Noodle Recipes with recipes like; Thai Tofu and Vegetable Curry with Zucchini Noodles, Simple Vegan Pesto Zoodles, and Shrimp Piccata with Zucchini Noodles. Find these recipes and more all at the EatingWell website. So Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Healthy Zucchini Noodle Recipes

Find healthy, delicious zucchini noodle recipes, from the food and nutrition experts at EatingWell.


Thai Tofu and Vegetable Curry with Zucchini Noodles
For this quick Thai curry recipe, we've combined tofu and plenty of veggies with a flavorful sauce made with red curry paste, lime juice and coconut milk. Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner. Bonus: Everything is cooked in one skillet, so there's only one pan to wash after dinner...........


Simple Vegan Pesto Zoodles
Zucchini noodles, or "zoodles," are a gluten-free, low-calorie substitute for traditional pasta in this easy and fresh vegan dinner. For best results, toss the zucchini pasta with the basil pesto sauce and serve right away..............


Shrimp Piccata with Zucchini Noodles
The tangy lemon-caper sauce in this healthy Italian makeover recipe is a natural with shrimp. Serving it over zucchini noodles (aka zoodles) keeps the dish summery and low-cal, but it's also delicious with whole-wheat spaghetti............



* Click the link below to get all the Healthy Zucchini Noodle Recipes
http://www.eatingwell.com/recipes/23151/ingredients/vegetables/squash/zucchini/noodles/

Kitchen Hint of the Day!

Buying Zucchini.............


When buying Zucchini make sure that the skin is smooth and thin. You should be able to easily scrape it off with your fingernail. Pitting is a sign of old age.

Jennie - O Turkey Recipe of the Week - Italian Turkey Minestrone Soup

This week’s Jennie - O Turkey Recipe of the Week is Italian Turkey Minestrone Soup. Let the Comfort Food Soup begin, Italian Turkey Minestrone Soup! Using JENNIE-O® Extra Lean Ground Turkey Breast along with Onion, Yellow Squash, Zucchini, Green Bell Peppers, Carrots, Pinto Beans, Kidney Beans, and Seasoning! You can find this week’s recipe on the Jennie – O Turkey website. So Enjoy and Make the SWITCH IN 2019! https://www.jennieo.com/

Italian Turkey Minestrone Soup
Sometimes only a classic Italian soup will do — and this one does wonders. Heat up lean turkey breast, simmer with a delightful blend of veggies, then let the slow-cooker take over.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup diced onion
1 cup diced yellow squash
1 cup diced zucchini
1 medium green bell pepper, diced
1 cup shredded carrots
6 cups water
2 tablespoons HERB-OX® Beef Bouillon Granules
1 tablespoon dried Italian seasoning
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, rinsed and drained

DIRECTIONS
1) In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add onion, squash, zucchini, bell pepper and carrots; cook 5 minutes or until onions are tender.
3) Place the turkey and vegetables in slow cooker. Add water, bouillon granules, Italian seasoning and beans. Cover and heat on low heat setting 4 hours
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 230
Protein 26g
Carbohydrates 26g
Fiber 8g
Sugars 4g
Fat 2g
Cholesterol 35mg
Sodium 510mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/297-italian-turkey-minestrone-soup

"Meatless Monday" Recipe of the Week - Cheese and Vegetable Pie

This week's "Meatless Monday" Recipe of the Week is - Cheese and Vegetable Pie. Made with Swiss Cheese and Zucchini. Perfect dish for Brunch or Dinner. It's from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html


Cheese and Vegetable Pie
This delicious Swiss cheese and zucchini quiche makes a great dish for brunch or supper.

Recipe Ingredients:

1 tablespoon butter
1 cup frozen onion seasoning blend or sliced onion
1 tablespoon butter
Salt and pepper
2 tablespoons all-purpose flour
1 1/2 cups shredded Swiss cheese
1 (9-inch) unbaked pastry shell* (partially baked)
2 large eggs (beaten)
1 cup half-and-half (light cream)
1 cup zucchini (sliced)

Cooking Directions:
1 - Sauté onion and zucchini in butter in skillet until tender, about five minutes; season with salt and pepper and stir in flour. Cool; toss with cheese and arrange in bottom of crust.
2 - Mix eggs and half-and-half; pour into crust.
3 - Bake in a preheated oven at 350°F (175°C) until pie is browned and set, 40 to 45 minutes.
Makes 6 servings.

*Use store bought ready-to-use, or homemade pastry using your favorite recipe.

Nutritional Information Per Serving (1/6 of recipe):    347 Protein: 13.8 g Fat: 23.8 g Carbohydrate: 20 g.
https://www.cooksrecipes.com/mless/cheese_and_vegetable_pie_recipe.html

"Meatless Monday" Recipe of the Week - Crescent Zucchini Pie

"Meatless Monday" Recipe of the Week - Crescent Zucchini Pie    MONDAY

This week's "Meatless Monday" Recipe of the Week is - Crescent Zucchini Pie. Zucchini like you've never had before, baked in Crescent Rolls into a pie! Along with the Zucchini you'll add; Onion, Mushrooms, Eggs, Italian Seasoning, Dijon Mustard, and 2 types of Cheese. Bake for about 25 minutes and done. It's 132 calories and 7 net carbs per serving! No Meat needed here! The recipe comes from one of my favorite recipe sites, CooksRecipes. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy through the Holidays!  https://www.cooksrecipes.com/index.html

Crescent Zucchini Pie

Recipe Ingredients:
1 (8-ounce) container refrigerated crescent rolls

2 tablespoons butter or olive oil
3 cups thinly sliced zucchini
1 cup chopped onion
1 (4-ounce) can sliced mushrooms, drained
4 large eggs
1 tablespoon Italian seasoning
2 teaspoons Dijon mustard
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese

Cooking Directions:
1 - Preheat oven to 375°F (190°C).
2 - Coat a 9-inch deep-dish pie plate with cooking spray.
3 - Separate crescent rolls into eight triangles and arrange in the pie dish with points toward center. Press to seal seams.
4 - In a large skillet over medium-high heat, melt the butter (or heat oil if using oil); add the zucchini, onions and mushrooms, and sauté until tender, about 5 minutes.
5 - In a large bowl, beat together eggs, Italian seasoning and mustard; beat to mix.
6 - Add vegetables to egg mixture, mixing thoroughly; pour over crust.
7 - Bake pie until a knife inserted near the center comes out clean, about 20 to 25 minutes.
Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories: 132; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 10g; Fiber: 3g; Protein: 9g; Sodium: 93mg.

https://www.cooksrecipes.com/mless/crescent_zucchini_pie_recipe.html

It’s Chili, Chowder, or Stew Saturday – Vegetable, Bean and Pasta Soup

This week's It’s Chili, Chowder, or Stew Saturday is a recipe for Vegetable, Bean and Pasta Soup. Penne Pasta along with Onions, Fennel, Stewed Tomatoes, Zucchini, Cannellini Beans, and Spices make up this sure fire Comfort Food Soup! It's from one of my favorite recipe sites, CooksRecipes (https://www.cooksrecipes.com/index.html) The Cooks site is loaded with a wide assortment of recipes so check it out today! Enjoy and Eat Healthy in 2018!


Vegetable, Bean and Pasta Soup
This thick and hearty Italian-style bean soup is perfected with a sprinkling of freshly grated Parmesan cheese.

Recipe Ingredients:
4 cups vegetable or chicken broth

1 cup dry vermouth
1 large white onion, chopped
1 medium fennel bulb, trimmed, chopped
3 large garlic cloves, finely minced
1 (14.5-ounce) can Italian-style stewed tomatoes
8 ounces penne or other tubular pasta
1 medium zucchini, diced
1 large yellow crookneck squash, diced
1 (15-ounce) can cannellini (white kidney beans), rinsed and drained
4 green onions, chopped
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for accompaniment

Cooking Directions:
1 - Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about 10 minutes.
2 - Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes.
3 - Add beans and green onions. Cook until pasta and vegetables are tender and soup is thick, about 10 minutes. Season with salt and pepper. Ladle into bowls and garnish with a sprinkling of Parmesan cheese.
Makes 6 servings.
https://www.cooksrecipes.com/soup/vegetable-bean-and-pasta-soup-recipe.html

"Meatless Monday" Recipe of the Week - Zesty Vegetarian Chili

This week's"Meatless Monday" Recipe of the Week  is a Zesty Vegetarian Chili. A perfect recipe for the Fall and Winter! Warm up those cold nights with this week's recipe. Made using Red Bell Peppers, Zucchini, Salsa, Red Kidney Beans, Tomatoes, Tofu, and Spices. The recipe is from one of my favorite sites, the Diabetes Self Management website. The Diabetes site is loaded with delicious and Diabetic Friendly recipes along with current Diabetes News, Exercises Tips, and Diabetes Management. So check it out today! So Enjoy and Eat Healthy in 2018!  https://www.diabetesselfmanagement.com/


Zesty Vegetarian Chili

Ingredients
1 tablespoon canola or vegetable oil

1 large red bell pepper, coarsely chopped
2 medium zucchini or yellow squash (or 1 of each), cut into 1/2-inch chunks
4 cloves garlic, minced
1 can (about 14 ounces) fire-roasted diced tomatoes
3/4 cup chunky salsa
2 teaspoons chili powder
1 teaspoon dried oregano
1 can (about 15 ounces) no-salt-added red kidney beans, rinsed and drained
10 ounces extra firm tofu, well drained and cut into 1/2-inch cubes
Chopped cilantro (optional)

Directions
1 - Heat oil in large saucepan over medium heat. Add bell pepper; cook and stir 4 minutes. Add zucchini and garlic; cook and stir 3 minutes.

2 - Stir in tomatoes, salsa, chili powder, and oregano; bring to a boil over high heat. Reduce heat to

low; simmer 15 minutes or until vegetables are tender.

3 - Stir in beans; simmer 2 minutes or until heated through. Stir in tofu; remove from heat. Ladle into bowls; garnish with chopped cilantro.

Note: Tofu is made from the curds of soybean milk. It has a bland, slightly nutty taste, but readily takes on the flavor of foods it’s cooked with. It’s available in 3 forms: soft, firm, and extra-firm. Cover any leftover tofu with water and refrigerate.

Yield: 4 servings. Serving size: 1 1/2 cups.

Nutrition Facts Per Serving:
Calories: 231 calories, Carbohydrates: 28 g, Protein: 15 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 432 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/zesty-vegetarian-chili/

Wild Idea Buffalo Recipe of the Week -BUFFALO PASTRAMI and ZUCCHINI LINGUINI

This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Pastrami and Zucchini Linguine. Can it get much healthier, Buffalo Pastrami and Zucchini Linguine! It uses Wild Idea Buffalo Pastrami. Another good one from Jill O’Brien of Wild Idea Buffalo. You can find this recipe and purchase the Wild Idea Buffalo Pastrami online at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018!  http://wildideabuffalo.com




 BUFFALO PASTRAMI and ZUCCHINI LINGUINI

Ingredients:

1/4 lb. Wild Idea Buffalo Pastrami, julienned

4 oz, linguini, cooked al dente
(reserve 1 cup pasta water)
1 medium sized zucchini
4 Tb. basil pesto
1/2 cup cherry or pear tomatoes
grated parmesan
Cooking Directions:

1 - Prepare Buffalo Pastrami and linguini as suggested. Using vegetable peeler, peel zucchini in flat ribbons and then slice ribbons in half, lengthways.
2 - In heavy bottomed pot, bring 1/2 cup of pasta water to gentle boil.
3 - Add zucchini and cook for two minutes. Remove zucchini from water and set aside.
4 - Add prepared pasta to pot, adding more pasta water if necessary. Cover and let heat through, about 2 minutes.
5 - Add basil pesto and toss lightly.
6 - Add zucchini back to pot and julienned pastrami. Gently toss together. Cover and let heat for an addition minute or two.
7 - Using large fork, twist pasta into desired serving and transfer to pasta dish. Garnish with tomatoes, and sprinkle with parmesan. Season with a pinch of salt and a twist of fresh cracked pepper.
Simply Delicious! You might also like my recipe for a Zucchini Salad, found in the “Various Recipe” section.
https://wildideabuffalo.com/blogs/recipes/93465857-buffalo-pastrami-zucchini-linguini



BUFFALO PASTRAMI
We are excited to reintroduce our Buffalo Pastrami. Loaded with flavor and super tender, our Buffalo

Pastrami will change the way you think of this old classic. Guaranteed to make the best Rueben Sandwich you've ever had!

Pastrami comes pre-sliced in a 4 oz. or  8 oz. package.

Buffalo Pastrami & Zucchini Linguini
Buffalo Pastrami and Peach Sandwiches with Orange Aioli
Ingredients: 100% Grass-fed Buffalo,Water Sea Salt. Organic: Pure Cane Sugar, Black Pepper. Cultured Celery Powder, Garlic Juice, Organic Coriander

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/charcuterie/products/8-oz-buffalo-pastrami

Moroccan Peppers with Turkey Sausage

I passing along another Fall Recipe with Peppers and Jennie - O Turkey, Moroccan Peppers with Turkey Sausage. Peppers with JENNIE-O® Lean Turkey Bratwurst and a Moroccan flair. You'll be using JENNIE-O® Lean Turkey Bratwurst, Bell Peppers, Zucchini, Raisins, Almonds, and more! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Moroccan Peppers with Turkey Sausage
Tired of eating peppers that AREN’T stuffed full of savory Moroccan flavor? We know the feeling. Take your dinner on a Middle Eastern excursion with lean turkey sausage, mint, fresh zucchini and garlic.

INGREDIENTS
8 bell peppers, any color combination

1 tablespoon olive oil
1 (19.5-ounce) package JENNIE-O® Lean Turkey Bratwurst
½ cup diced red onion
2 small or 1 large zucchini, cut into ¼-inch dice
1½ teaspoons minced garlic
1½ cups chicken broth
¼ teaspoon powdered saffron or turmeric
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
⅛ teaspoon ground cinnamon
1 cup uncooked couscous
2 tablespoons chopped fresh mint or basil
½ cup currants or raisins
½ cup toasted almonds

DIRECTIONS
1) Heat oven to 375ºF. Cut peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins. Place in 9 x 13-inch baking dish. In large deep skillet over medium heat add oil and turkey; Add onions and saute until turkey is well-done, 165°F as measured by a meat thermometer.
2) Add zucchini and garlic; continue cooking 2 minutes. Add broth, saffron, cumin, cayenne pepper, salt and cinnamon; bring to a boil. Stir in couscous. Cover; turn off heat under skillet. Let stand covered 5 minutes or until liquid is absorbed. Stir in mint, currants and almonds; spoon into bell peppers. Cover with aluminum foil; bake 20 minutes or until peppers are tender and filling is hot.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 440
Protein 30g
Carbohydrates 45g
Fiber 5g
Sugars 7g
Fat 14g
Cholesterol 90mg
Sodium 930mg
Saturated Fat 4g
https://www.jennieo.com/recipes/231-moroccan-peppers-with-turkey-sausage

"Meatless Monday" Recipe of the Week - SOUTHWESTERN ROASTED VEGETABLES

This week's Meatless Monday" Recipe of the Week - SOUTHWESTERN ROASTED VEGETABLES. Sweet Potatoes, Zucchini, Portabella Mushrooms, and Taco Seasoning make up this hearty meatless dish! It's off the Diabetic Gourmet Magazine website which has a huge selection of Healthy and Diabetic Friendly Recipes. So check it out today and also subscribe to the Diabetic Gourmet Magazine, one of my favorite Recipe Magazines. Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/

SOUTHWESTERN ROASTED VEGETABLES

Ingredients

4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
1 1/2 cups zucchini, cut into small chunks
1 small red onion, cut into small chunks
1 6-ounce package portabella mushroom slices, halved
2 tablespoons olive oil
3 tablespoons reduced-sodium taco seasoning mix (about half a 1.25-ounce packet)
Salt to taste (optional)

Directions

Preheat oven to 425F. Coat baking sheet with nonstick cooking spray or line with foil.
In large bowl, combine sweet potatoes, zucchini, onion and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.
Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.

Recipe Yield: Yield: Makes 8 (1/2-cup) servings

NUTRITIONAL INFORMATION PER SERVING:

Calories: 110
Fat: 4 grams
Sodium: 209 milligrams
Protein: 2 grams
Carbohydrates: 17 grams
https://diabeticgourmet.com/diabetic-recipes/southwestern-roasted-vegetables

"Meatless Monday" Recipe of the Week - Heavenly Layered Veggie Bake

"Meatless Monday" Recipe of the Week - Heavenly Layered Veggie Bake  MONDAY

This week's "Meatless Monday" Recipe of the Week is  - Heavenly Layered Veggie Bake. Angel Hair Pasta, Ricotta Cheese, and Zucchini are just 3 of the ingredients that make up this week's recipe. It's from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines! Check it out today. So Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Heavenly Layered Veggie Bake

Recipe Ingredients:

8 ounces angel hair pasta
4 large egg whites
1 cup freshly grated Parmesan cheese
1/2 cup low fat Ricotta cheese
1 tablespoon dried basil
1 tablespoon olive oil
2 cups sliced zucchini
1 cup coarsely chopped onion
2 cups coarsely chopped tomatoes
1 1/2 tablespoons Italian seasoning
4 slices reduced-fat provolone or mozzarella cheese

Cooking Directions:
1 - Prepare angel hair pasta according to package instructions.
2 - In a large bowl, combine egg whites, Parmesan cheese, Ricotta cheese and basil; stir to mix; set aside.
3 - When pasta is completely cooked; drain, but do not rinse; toss in egg white mixture.
4 - In a large skillet over medium-high heat, heat olive oil; add zucchini and onion; sauté until crisp tender; about 5 to 7 minutes, stirring regularly. Add tomatoes and Italian seasoning; continue cooking for another 3 minutes, stirring regularly.
5 - Pour half of pasta in an 8-inch square baking pan. top with half of vegetable mixture ; half of both cheese. Repeat layers of pasta, vegetables and cheese.
6 - Bake in a preheated 350°F (175°C) oven for 30 to 35 minutes.
7 - Cut baked dish into 4 squares and serve immediately.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 506; Total Fat: 17g; Cholesterol: 38mg; Total Carbs: 58g; Protein: 33g; Sodium: 604mg.
https://www.cooksrecipes.com/mless/heavenly_layered_veggie_bake_recipe.html

Ohio Festivals August 29 - September 3, 2018

A lot going on this weekend in Ohio!


August 29-September 1, 2018

The Sweet Corn Festival
Millersport, Ohio
Come enjoy hot butter flavored sweet corn served fresh on the cob and piping hot. Bring the whole family to experience a wide variety of delicious foods, large midway, tractor pulls, square dancing, contests galore, farm animals, historical exhibits and top-name country music entertainers while strolling the shady Historic Lions Park.
http://www.sweetcornfest.com/

August 29-September 3, 2018
Van Wert County Fair
Van Wert, Ohio
Includes Apple Festival, Rib Fest, Old Fashioned Farmers Days, and much more.
http://vanwertcountyfair.com/

August 31-Sept 1, 2018
PigMania Lebanon State Championship BBQ & Music Festival - Lebanon, Ohio
Great BBQ festival featuring a professional BBQ contest, Live music, FREE BBQ samples during our Peoples Choice contest on Saturday, plenty of the nations best BBQ vendors onsite, KCBS Judging class and a kids BBQ contest.
https://pigmaniabbq.com/

August 31-September 3, 2018
Obetz Zucchinifest
Obetz, Ohio
The festival continues to celebrate the wonder that is the zucchini. Experience the first-class entertainment, great food and fun rides.
http://www.obetzzucchinifest.com/

September 1-3, 2018  West Jefferson Annual Ox Roast
West Jefferson, Ohio
Held annually over Labor Day weekend, our festival is the only festival that cooks 5,500 lbs. of beef underground. Join us for family oriented entertainment, food, rides, arts & crafts, parade, pageant, bike tour, car show, watermelon, hot dog and ice cream eating contests, and much more.
http://www.westjeffoxroast.org/index.html

September 2-3, 2018  Taste of Hudson - Hudson, Ohio
Join us for the NEW Taste of Hudson over Labor Day Weekend.  Featuring more than a dozen local restaurants offering “tastes” of their menus; an interactive children’s area; wine & beer garden; more than 75 exhibitors and artists and much more!
https://tasteofhudson.com/

Light Vegetable Soup

I came across a Light Vegetable Soup recipe at the CooksRecipes website (https://www.cooksrecipes.com/index.html). I love the Cooks site, they have a an incredible selection of recipes covering all Cuisines, Tastes, and Diets. So check it out today! On to the recipe. Enjoy and Eat Healthy in 2018!

Light Vegetable Soup
When the onion, carrot, zucchini and even the pasta is unusually thin, this shortens the cooking time and makes this healthy soup look light and lithe too.

Recipe Ingredients:
1 onion, thinly sliced
1 zucchini, washed and thinly sliced

1 carrot, peeled and thinly sliced
1/8 teaspoon dried thyme
4 cups chicken broth
2 ounces fine egg noodles
2 ounces sugar peas, trimmed

Cooking Directions:
1 - Spray a large saucepan with vegetable cooking spray. Heat over medium-high heat and add onion, zucchini, carrot and thyme; sauté for 5 minutes or until vegetables are tender-crisp.
2 - Stir in chicken broth, cover and bring to a boil over high heat. Add pasta and sugar peas. Return to a boil and cook for 5 minutes or until noodles are tender.

Makes 2 servings.
https://www.cooksrecipes.com/soup/light_vegetable_soup_recipe.html

Jennie - O Turkey Recipe of the Week - Smoky Turkey and Zucchini Ramen Noodles

This week's Jennie - O Turkey Recipe of the Week is - Smoky Turkey and Zucchini Ramen Noodles. You'll be using JENNIE-O® Turkey Thighs to make this recipe along with Red Sweet Peppers, Green Onions, Zucchini, Assorted Raw Vegetables, Spices, and Herbs. The recipe is only 300 calories and 13 net carbs per serving! You can find this recipe at the Jennie - O Turkey website. So Enjoy and Make the Switch in 2018!  https://www.jennieo.com/

Smoky Turkey and Zucchini Ramen Noodles
This is a Gluten Free Recipe

INGREDIENTS
1 pound JENNIE-O® Turkey Thighs

1½ teaspoons ground ginger
½ teaspoon garlic powder
¼ teaspoon kosher salt
1 tablespoon olive oil
4 cups chicken stock
1 tablespoon coconut oil
½ cup sliced red sweet peppers
½ cup sliced green onions
2 small zucchini, spiraled
3 cups assorted raw vegetables
1½ teaspoons ground ginger
½ teaspoon garlic powder
¼ teaspoon kosher salt
cilantro, if desired

DIRECTIONS
1) Cook turkey thighs as specified on the package. Always cook to well-done, 180°F as measured by a meat thermometer. Shred and place in medium bowl. Combine with 1½ teaspoons ginger, garlic powder, salt and olive oil.
2) In kettle, over medium high heat, bring chicken stock to boil.
3) In wok or large skillet over high heat, add coconut oil, red peppers, green onion, zucchini spirals, assorted raw vegetables, 1½ teaspoons ground ginger, ½ teaspoon garlic powder and ¼ teaspoon kosher salt. Sauté 2 minutes.
4) In bowls or cups, evenly divide turkey mixture, vegetable mixture and broth. Garnish with cilantro, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 300
Protein 25g
Carbohydrates 17g
Fiber 4g
Sugars 8g
Fat 15g
Cholesterol 85mg
Sodium 660mg
Saturated Fat 6g
https://www.jennieo.com/recipes/1119-smoky-turkey-and-zucchini-ramen-noodles

Soup Special of the Day.............Italian Pasta Soup with Fennel

This week's Soup Special of the Day is - Italian Pasta Soup with Fennel. The name alone tells you it's a Soup Comfort Food! Fennel, Shell Pasta, Tomatoes, Squash, Zucchini, and Basil are just some of the healthy ingredients that you'll need to make this Week's Soup. You can find this recipe at the Diabetes Self Management website along with all the other Diabetic Friendly Recipes, Diabetes News, and Diabetes Management. So Enjoy and Eat Healthy in 2018!  https://www.diabetesselfmanagement.com/

Italian Pasta Soup with Fennel

Ingredients
1 tablespoon olive oil
1 small fennel bulb, trimmed and chopped into 1/4-inch pieces (1 1/2 cups)

4 cloves garlic, minced
3 cups vegetable broth
1 cup uncooked small shell pasta
1 medium zucchini or yellow summer squash, cut into 1/2-inch chunks
1 can (about 14 ounces) Italian-seasoned diced tomatoes
1/4 cup grated Romano or Parmesan cheese
1/4 cup chopped fresh basil
Dash black pepper (optional)

Directions
1 - Heat oil in large saucepan over medium heat. Add fennel; cook and stir 5 minutes. Add garlic; cook and stir 30 seconds. Add broth and pasta; bring to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in zucchini; simmer 5 to 7 minutes or until pasta and vegetables are tender.

2 - Stir in tomatoes; heat through. Ladle into shallow bowls; top with cheese, basil, and black pepper, if desired.

Yield: 6 servings. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 126 calories, Carbohydrates: 17 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 430 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/italian-pasta-soup-with-fennel/

"Meatless Monday" Recipe of the Week - Baked Rice Primavera

This week's "Meatless Monday" Recipe of the Week is - Baked Rice Primavera. A Italian-Style Baked Rice and Vegetable Casserole Dish. It's from the CooksRecipes website. You can find this recipe and variations of it on different sites but I went with this one at the Cooks site. The Cooks site is loaded with delicious and healthy recipes so check it out today! Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Baked Rice Primavera
A hearty, Italian-style baked rice and vegetable casserole.

Recipe Ingredients:
10 large mushrooms, cleaned and quartered

2 medium zucchini, cut into 1 inch cubes
2 red bell peppers, seeded and cut into 1 inch cubes
1 medium onion, coarsely chopped
5 teaspoons olive oil
4 cups cooked rice
1 (15-ounce) can chunky Italian-style tomato sauce, or 2 cups homemade sauce
1 1/2 cups (6 ounces) shredded Wisconsin Swiss cheese
1/3 cup chopped fresh Italian parsley (flat-leaf)
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Wisconsin Parmesan cheese

Cooking Directions:
1 - Lightly butter a 13 x 9 inch baking dish; set aside.
2 - In large roasting pan, toss vegetables and oil until ingredients are lightly coated. Roast at 425°F (220°C) for about 35 minutes, or until vegetables are nicely browned, stirring occasionally.
3 - Reduce oven temperature to 325°F (160°C).
4 - In large mixing bowl, combine roasted vegetables and remaining ingredients, except Parmesan cheese.
5 - Spoon mixture into reserved baking dish; smooth to make an even layer. Sprinkle Parmesan over the top. Cover with aluminum foil, and bake for 20 minutes, or until heated through.
Makes 4 servings.
https://www.cooksrecipes.com/mless/baked_rice_primavera_recipe.html

Soup Special of the Day..........Summer Squash and Corn Stew

This week's Soup Special of the Day is a Summer Squash and Corn Stew. 2 types of Squash, Zucchini, Corn, Spices, and Herbs are some of the ingredients making up this week's recipe. It's from one of my favorite recipe websites, the CooksRecipes website. At the Cooks site you'll find a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Summer Squash and Corn Stew
The secret ingredient to this summer squash stew is half-and-half steeped with a potent mixture of fragrant spices and fresh herbs.

Recipe Ingredients:
6 black peppercorns

6 coriander seeds
6 whole cloves
4 tablespoons chopped fresh cilantro - divided use
1 jalapeño chile, seeded and sliced into sixths
1 cinnamon stick
1 tablespoon coarsely chopped mint leaves
1 cup half-and-half (light cream)
1/2 pound summer squash
1/4 pound crookneck squash
1/2 pound zucchini
2 ears corn, shucked
2 tablespoons vegetable oil
1/2 onion, chopped
1 teaspoon salt
1 tomato, seeded and chopped

Cooking Directions:
1 - Bruise peppercorns, coriander seeds and cloves with a mortar and pestle and add, along with half the cilantro, half the jalapeño, cinnamon stick and mint, to the half and half. Gradually bring to a boil in a small saucepan. Remove from heat and let steep while prepping the vegetables.
2 - Cut summer squash and crookneck squash into rounds 1/2 inch thick. Quarter zucchini lengthwise and then cut quarters into 1/2 inch chunks. Cut corn kernels off cobs. Combine all in a large bowl and set aside.
3 - Heat a large skillet over medium-high heat. Add oil and when hot, but not smoking, add onion. Sauté for 2 minutes. Add reserved vegetables, remaining jalapeño and salt. Continue to sauté for 5 more minutes. Pour the half-and-half directly into pan through a strainer and add tomato. Simmer for several minutes, until sauce has reduced a little and squash are tender. Garnish with remaining cilantro and serve.

Makes 4 servings.
https://www.cooksrecipes.com/soup/summer_squash_and_corn_stew_recipe.html

Diabetic Dish of the Week - BEEF AND ZUCCHINI APPETIZER MEATBALLS

This week's Diabetic Dish of the Week is - BEEF AND ZUCCHINI APPETIZER MEATBALLS. A combination of Ground Beef and Grated Zucchini along with Salt and Pepper make up these Meatballs. The recipe is from the Diabetic Gourmet Magazine website. I love this site, having Diabetes 2 myself, it's full of Diabetic Friendly Recipes! You can find Appetizers, Soups, Salads, Entrees, and Dessert recipes. Along with Diabetic News and Diabetes Management. So check it out today! Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/


BEEF AND ZUCCHINI APPETIZER MEATBALLS
Here’s an interesting combination for a meatball. This simple recipe is surprisingly great – and a real crowd-pleaser at parties and holiday get-togethers. It is also keto diet friendly.

NOTES:
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of Ground Beef doneness.


Recipe Yield: 4 servings.

Ingredients

1 lb Ground Beef (93% or leaner)
1 cup grated zucchini
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

1 - Preheat oven to 400F.
2 - Combine all ingredients in medium bowl, mixing lightly, but thoroughly.
3 - Shape into 24 meatballs.
4 - Place meatballs, 1-inch apart, on rack in aluminum foil lined broiler pan.
5 - Bake in 400F oven 22 to 25 minutes or until instant-read thermometer inserted into center of meatball registers 160F.


NUTRITIONAL INFORMATION PER SERVING:
Calories: 163

Fat: 8 grams
Unsaturated Fat: 3 grams
Saturated Fat: 3 grams
Fiber: 0.3 grams
Sodium: 225 milligrams
Cholesterol: 75 milligrams
Protein: 23 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/diabetic-recipe/beef-and-zucchini-appetizer-meatballs