Category: Vegetables

Roasted Sweet Cherry Tomatoes

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Okay folks!  Do you still have tomatoes producing out of your garden like crazy?  I do and this is one of my most favorite things to make with my cherry tomatoes.  If I’m being honest, my most favorite way to eat our cherry tomatoes is straight off the vine.  But, this recipe comes in at a close second.  Slow roasting these really brings out the flavor.  And, what makes these go beyond greatness is the fact that you roast them in a little onion/shallot, olive oil, garlic, a tiny bit of sugar to help bring out their sweetness, some red pepper flakes for a slight kick, and then balsamic vinegar!  I tell you what, these make a beautiful side dish and it’ll help you use up those cherry tomatoes that seem to never stop producing.  And, if you’re in the mood to make these shine as the main course . . . well, then cook up some pasta and toss it with these.  I do that on occasion, adding grilled chicken, fresh basil, and a little Parmesan cheese.  Either way, I cannot possibly see how you could be disappointed.

Roasted Sweet Cherry Tomatoes
Recipe Source:  Adapted slightly from “The America’s Test Kitchen Healthy Family Cookbook”

3 cups cherry tomatoes (about 1 pound), halved
1/2  shallot, halved and sliced thin (or 1 T. red onion, diced)
1 tablespoon olive oil
1-1/2  teaspoons balsamic vinegar
2 garlic cloves, minced
1/2 teaspoon sugar
pinch of red pepper flakes
salt and pepper, to taste

Adjust an oven rack to the middle position and heat the oven to 350 degrees.  Toss the tomatoes with the shallot, oil, vinegar, garlic, sugar, red pepper flakes, salt, and pepper in a bowl.

Spread the tomatoes out over a rimmed baking sheet.  Roast until the tomato skins have shriveled slightly but the tomatoes still retain their shape and the shallot edges are beginning to brown, 35-40 minutes (do not stir the tomatoes during roasting).  Let the tomatoes cool for 5 to 10 minutes.

Serves 4.

Nutritional Information Per Serving
Calories:  71.4
Protein:  0.2g
Carbs:  9.7g
Fat:  3.5g (0.5g = Sat.)
Fiber:  0g
Sugars:   4.8g

Crunchy Tomato Bread

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Oh, how I love to eat bread!  Bread is a serious weakness of mine.  There are times when I would rather have bread than dessert.  So, when I came across this recipe and stopped to considered this for my carbohydrate for dinner (instead of rice, potato, etc.), I pretty much didn’t hesitate one bit!  It reminds me SO much of bruschetta that it was hard NOT to love it.  The crusty bread, coated in fresh garlic, topped with tomatoes, Italian spices, and cheese . . . uh, you had me at crusty bread!  This is a cinch to pull together and such a wonderful treat this time of year.  The recipe calls for canned plum tomatoes (or diced tomatoes is how we commonly see them on our grocery shelves), but you can easily swap those canned tomatoes out for fresh tomatoes while you have them.  With that said, I’m going to shock several of you when I say that the canned tomatoes are usually better here.  I know . . . I’m gasping right alongside of you!  But, the beauty of this is that you can eat this treat year-round without any hesitation!  Oh!  And, if you’re a balsamic vinegar lover like me, drizzle that over the finish product and you’ll love this even more!

Crunchy Tomato Bread
Adapted from Rocco Dispirito’s “Now Eat This! Diet Recipes”

8 ounces whole wheat baguette
1 garlic clove, peeled and left whole
1 cup canned peeled plum tomatoes, roughly chopped
1/2 teaspoon dried oregano
pinch of red pepper flakes
1/4 grated Parmesan cheese
1 teaspoon extra-virgin olive oil
salt
freshly ground black pepper

Cut the bread in half lengthwise.  Place it in a toaster oven (or under the broiler in your oven) and toast.

Rub the toasted halves with the clove of garlic.  Divide the tomatoes in half, and distribute them over the bread pieces.  Sprinkle the oregano, red pepper flakes, and cheese over the bread.  Top with a few drops of olive oil, and then season with salt and pepper to taste.

Transfer the bread back to the toaster oven (or broiler) and toast until the tomatoes are warmed through and the cheese is melted, about 5 minutes (watch carefully to ensure your bread does not burn).

Slice into 6 separate pieces.  Serve immediately.  Serves 6.

Nutritional Information (Per Serving)
Calories:  112
Protein:  5.3g
Carbs:  19g
Fat:  2g (0.6 = Sat.)
Fiber:  2.7g

Beach Salsa

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I love my beautiful aunt Jodie, and my love for her grew even more when I snatched this recipe from her.  I knew it would be a keeper for at least three good reasons:  1) It’s from Jodie, 2) It has “beach” in the title and you all know how I love the beach, and 3) It’s salsa and I also love salsa . . . especially freshly made salsa!

If that isn’t enough to convince you that this salsa is the best ever, then let me tell you that every time I have ever taken this salsa to a party, pot luck, family event, etc., I am begged for the recipe.  So, if you’re looking to score friends, impress your family, or just want to make your loved ones happy . . . this is a no-fail way to do it!

Now, I know you’re going to wonder what an Italian dressing mix is doing in salsa, but go with me here.  You’re going to be amazed, simply amazed!  The way the lime mixes with that dressing and then coats everything in this salsa leaves a flavor that is indescribable.  While your tomatoes are coming fresh off the vine, make sure you throw this EASY salsa together before your garden dries up.  The hardest part about making this salsa is chopping the tomatoes.  That’s how easy the recipe is.

THANKS JODIE!

Beach Salsa
Adapted from Aunt Jodie

7 Roma tomatoes, chopped
1 can chopped olives
cilantro (to taste), chopped
1 can black beans, drained & rinsed
1 can corn, drained
4-5 green onions, chopped
juice from 2 limes
1 package dry Italian dressing

Dilute dry dressing mix in lime juice.  Mix all other ingredients and add to it.  That’s it!  So easy and so good!

Makes approximately 8 cups.

*I’ve used fresh tomatoes (not Roma) out of my garden when they are in season.  They work well too.  They are juicier than Roma tomatoes, so you may want to chop them, place them in a strainer, let some of the liquid drain off of them, and then add them to your bowl.

*For less carbohydrates leave out the corns & beans.

Nutritional Information (Per Serving = 1/4 Cup)
Calories:  27.7
Protein:  1.0g
Carbs:  4.7g
Fat:  0.7g (0.2g = Sat.)
Fiber:  1.0g
Sugars:  0.9g

Nutritional Information (Per Serving without Corn/Beans)
Calories:  16.7
Protein:  0.3g
Carbs:  1.8g
Fat:  0.7g (0.2g = Sat.)
Fiber:  0.4g
Sugars:  1.1g

Cheese Stuffed Grilled Zucchini Rolls

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Wondering where I’ve been the last week!?  Well, I’ve been around but my computer hasn’t!  It got sick and contracted a virus and has been MIA for seven days now!  Don’t worry; it’s in the process of getting fixed.  However, I’m able to bring you this post while borrowing another computer.  Let’s all cross our fingers that I get my own computer up and running soon so I can continue to bring you regular recipe posts.

Here’s another recipe for my fellow zucchini lovers (or those of you who have so much zucchini on hand that you’re looking for new ways to prepare it).  I got the idea from Real Mom Kitchen and modified it in a way to trim it down a tad, but keep fabulous flavor!   These make a great appetizer or side dish.  I love the way that the grill brings out a smoky flavor in the zucchini and when it’s paired with garlic and cheese . . . YUM!  You can totally play around with the flavors of the Laughing Cow Cheese.  I used the Creamy Swiss, but I’m guessing the Garlic & Herb one would be divine (although I would cut down on my garlic seasoning if I went that route).  The beauty of these, besides that they taste great, is that they are simple to prepare and can be made ahead of time.  So, what’s holding you back?  Keep that zucchini comin’!

Cheese Stuffed Grilled Zucchini Rolls
Adapted from Real Mom Kitchen

1 medium zucchini
cooking spray (such as Pam)
garlic seasoning mix, to taste (such as Johnny’s or Santa Maria)
2 wedges Light Laughing Cow Cheese

Slice zucchini into 1/4 thick slices lengthwise, discard the two outer slices that are mainly skin (the goal here is to have 6 usable slices to put on the grill).

Place the remaining 6 slices on a baking sheet and spray both sides with cooking spray.  Lightly sprinkle one side with garlic seasoning mix of your choice.

Place directly on a grill that has been preheated to medium.  Grill the slices until grill marks show on both sides and zucchini is tender, about 3-4 minutes per side.

Remove the slices from the grill and place on the baking sheet.  Allow to cool.

Once cooled, place 1/3 of the cheese found in a Laughing Cow Wedge at one end of each zucchini slice.  Roll the slice up beginning with the end where the cheese spread is and secure with a toothpick.  Serve immediately or refrigerate until ready to serve.  These can be made up to a day in advance.

Serves 2.

Nutritional Information (Per Serving = 3 Rolls)
Calories:  71
Protein:  3.4g
Carbs:  10.9g
Fat:  1.6g (1g = Sat.)
Fiber:  3.2g
Sugars:  4.8g

Sautéed Summer Squash

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Still looking for ways to use up that zucchini that’s pouring out of your garden?  Well, here’s one more recipe you can add to your mix.  I loved how the garlic and fresh herbs powered the flavor up of the summer squash in this recipe!  The flavors bounced off the tongue.  I also loved the method of removing some of the liquid from the squash before throwing it in the skillet.  The end result left me with a texture that was fabulous . . . not too soggy, but not too crispy.  Just perfect!

Here are a couple of extra tips for you before you make the recipe.  You’ll want to avoid using large squash here, because they will be filled with lots of big seeds.  Go for small-to-medium sized squash.  Also – if you do not have Kosher salt and want to substitute table salt (in step 1), then you will want to reduce the amount of salt to 3/4 teaspoon.  If curious, the reason why you will want to salt before sauteing is that this helps to remove excess moisture before the squash ever hits the skillet.  This allows us to use minimal amounts of oil to achieve golden brown results, plus you won’t end up with stewed, overcooked squash sitting in a pool of water.

As for the herbs . . . I also grow a few varieties of herbs every summer.  So, I used what I had on hand which was parsley and chives.  This combination was super delicious.  I thought both of these herbs complimented the garlic perfectly.  I’m sure any of the herbs suggested in the recipe will be delicious.  And, quite honestly, if you don’t have fresh herbs, you’ll probably even be happy with just the garlic.

Sautéed Summer Squash
Recipe Source: The America’s Test Kitchen Healthy Family Cookbook

1 1/2 pounds summer squash or zucchini
Kosher salt and pepper
4 tsp. extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons minced fresh parsley, basil, mint, tarragon, and/or chives

Slice the squash/zucchini crosswise into 1/4-inch rounds.  Toss the squash and 1 ½ teaspoons salt together in a colander and let sit until about ¼ cup water has been released from the squash, about 30 minutes.  Pat the squash dry with paper towels and wipe off any remaining salt.

Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering.  Add the squash and cook until golden brown, 5-7 minutes.

Clear the center of the skillet and add the remaining teaspoon oil and garlic.  Cook, mashing the mixture into the pan, until fragrant, about 30 seconds.  Stir it into the squash.

Off the heat, stir in the fresh herb(s), season with salt and pepper to taste, and serve.

Serves 4.

Nutritional Information (Per Serving = 1/2 Cup)
Calories:  70
Protein:  2g
Carbs:  6g
Fat:  5g (0.5g = Sat.)
Fiber:  2g

Fit Asian Cabbage Salad

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I’m back from Hawaii & ready to start the recipe flow again!  I had a great time, but it is always good to come home!

Here’s a flavorful way to get those veggies in!  I love making cabbage salads because they are low in calories and usually packed with flavor.  This salad is no exception.  This kind of reminds me of a common salad I see at pot-luck socials that has Top Ramen noodles in it.  If you’ve had that before, then you’ll know what to compare this to.  The main difference with this version is that I’ve left out those processed, calorie-induced noodles, and used fresh ingredients for the dressing.  Thus, I think this version of the salad tastes fresher.  Also, If you don’t have sweet red Thai chili sauce (which is found in the Asian section of most grocery stores) you can substitute low-sodium soy sauce instead and have good results.

Fit Asian Cabbage Salad
Mimi Original

16-oz. package cole slaw mix
1/2 cup diced red pepper
1/2 cup diced green onion (white & light green parts only)
1 Tbsp. extra light virgin olive oil
1 Tbsp. sesame oil
3 Tbsp. rice vinegar
1 Tbsp. white wine vinegar
1 Tbsp. freshly-squeezed lime juice
1 Tbsp. granulated white sugar (or sugar substitute)
1-3 tsp. sweet red Thai chili sauce (more or less, depending on your spice preference)
1 tsp. kosher salt
1 tsp. freshly-ground black pepper

In a large bowl combine cole slaw mix, red pepper, and green onions.  In a separate small bowl, whisk together the remaining ingredients.  Pour over the cabbage salad, and toss again to coat the salad evenly with the dressing.  Refrigerate this salad until you are ready to serve it.

Serves 6.

Nutritional Information (Per Serving)
Calories:  88.4
Protein:  1.2g
Carbs:  11g
Fat:  4.6g (0.7g = Sat.)
Fiber:  2.2g

Roasted Red Potatoes

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This is such a tasty way to enjoy potatoes for dinner!  The roasting really helps to bring out the flavor of these.  You just lightly coat the potatoes in olive oil, salt, and pepper and then pop them in the oven.  I’ve seen many methods of preparing these, but none have brought out the right texture and flavor as the method I’m giving you here.  It involves a couple of steps (which are SUPER easy), but it really is worth it because it turns out the BEST potatoes.

Stay tuned as I will be giving you some flavor variations in the coming weeks (hint:  rosemary, thyme, garlic, lemon. YUM!).  However, I thought it best to start out with the basic recipe and then we’ll add from here.  Enjoy!

Roasted Red Potatoes
Adapted from “The America’s Test Kitchen Family Cookbook”

1.5 pounds red potatoes (about 4 medium), scrubbed and cut into 3/4-inch wedges.
1 tablespoons olive oil
Salt & pepper

Adjust an oven rack to the middle position and heat the oven to 425 degrees.  Toss the potatoes with the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.  Arrange the potatoes cut-side down in a single layer on a large rimmed baking sheet and cover tightly with foil.  Roast for 20 minutes.

Remove the foil and continue to roast until the bottoms of the potatoes are crusty and golden, about 15 minutes.  Flip the potatoes and continue to roast until crusty and golden brown on both sides, about 8 minutes longer.  Season with salt and pepper to taste and serve.

Serves 4.

Nutritional Information (Per Serving)
Calories:  152.6
Protein:  3.2g
Carbs:  27.1g
Fat:  3.7g (0.5g = Sat.)
Fiber:  2.9g
Sugar:  1.7g

Baked Zucchini with Mozzarella

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Our garden is FINALLY starting to produce some delicious veggies and Zucchini is in full swing!  I get so excited for our garden every year (props to my husband for doing most of the work) and zucchini is one of my favorites.  I love finding new ways to enjoy it (since we can practically eat it every night if we wanted).  This way is one of my favorites! The spices enhances the flavor of the zucchini and the cheese is just an added bonus (who doesn’t love cheese on their veggies?!).  The recipe calls for “Johnny’s Garlic Spread & Seasoning” and this can usually be found at Costco or Sam’s Club.  However, you can also make your own little blend if you prefer.  That is typically what I do.  I use salt, pepper, garlic salt, and little bit of dried parsley (for those in my family . . . Santa Maria Seasoning is the BEST here).  The great thing about the recipe . . . you don’t have to be exact in your measurements.  Just make sure you get each of your spices on every slice of zucchini and you’ll be golden.

Beau and I like our cheese a little more charred, so my picture above reflects that.  But, you can broil it for the amount of time that gives you the desired level of golden brown.

I always make this using my Demarle Silpat liner so that the zucchini and the cheese do not stick to my cookie sheet.  If you do not have this life-changing kitchen tool, I may suggest lightly spraying your cookie sheet with non-stick cooking spray to avoid a not-so-fun pan to wash later.

Let’s get cooking that zucchini!  We have a LOT to eat!

Baked Zucchini with Mozzarella
Adapted from Real Mom Kitchen

  • 2 medium sized zucchini (about 1-1/2 pounds – enough to cover one large cookie sheet), sliced in ¼-inch thickness
  • Johnny’s Garlic Spread & Seasoning (Found it at Costco or Sam’s)
  • 1/2 cup shredded part-skim mozzarella cheese

Lay sliced zucchini out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning (or other similar blend).

Bake in the oven at 350 for about 10-15 minutes or until crisp tender.

Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, throw that cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Be careful here. Broiling things in the oven can get out of control in a fast hurry. (A good tip for broiling is to not move the rack up. . . just keep it in the middle of the oven and things are less likely to burn.  It may take a minute longer, but no burnt food)

Serves 5.

Nutritional Information (Per Serving)
Calories:  53.8
Protein:  3.7g
Carbs:  5.7g
Fat:  2.1g (1.4g = Sat.)
Fiber:  1.9g
Sugars:  2.3g

Roasted Garlic Cauliflower

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Is it REALLY August today!?  How is it that summer breezes by me so quickly.  I’ve got full plans to continue to enjoy the summer weather throughout this month!  How about you!?  Come on . . . we must make the best of it!!

Back to the recipe . . . This is SUCH a wonderful way to prepare cauliflower!  Roasting the cauliflower really helps bring out its flavor, and the garlic mixture that you use to coat this cauliflower really makes it even more tasty.  It’s a really low maintenance recipe and it’s easy to prepare, throw in the oven, and finish fixing the rest of dinner while the cauliflower roasts.  It’s fabulous!  I’ve played around with this recipe where I’ve decreased the oil and the cheese (for less calories and fat) and it still comes out great.  So, for those of you looking for such results – do not hesitate to give it a whirl.  However, note that the nutritional information is for the recipe as it is written below.

I hope you’ll enjoy this version of cauliflower as much as I do!

Roasted Garlic Cauliflower
Adapted from The Sister’s Cafe

3 cloves minced garlic
2 T. olive oil
1 T. lemon juice, freshly squeezed
1 large head cauliflower, washed and separated into small florets
1/4 cup grated parmesan cheese
salt and pepper to taste
1 T. chopped fresh parsley

Preheat oven to 450.  Spray a large casserole dish or a rimmed cookie sheet with non-stick cooking spray.  (I use a rimmed cookie sheet pan and then put my Demarl silpat on it so I don’t have to grease it at all.)

Place cauliflower in a large bowl.  Combine olive oil, lemon juice, and garlic in a separate bowl.  Pour wet mixture over cauliflower and toss to coat well.  Pour into the prepared baking sheet.  Bake for 25 minutes, stirring halfway through.  Top with parmesan cheese and parsley and broil for 3 minutes.  (I usually don’t broil, but just stick it back in the oven for a few minutes longer)

Serves 6.

Nutritional Information (Per Serving = 1 Cup)
Calories:  80.7
Protein:  3.3g
Carbs:  5.8g
Fat:  5.9g (1.2g = Sat.)
Fiber:  3.4g
Sugars:  1.8g

Tangy Apple-Cabbage Coleslaw

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This was such a perfect addition to one of our most recent summer BBQ’s.  We needed one more side dish and this fit the bill!  It offers such a nice balance of sweetness and tang.  I loved the addition of the Granny Smith apples and I’m pretty sure that’s what made this salad unique.

The recipe calls for 1 head of cabbage.  You’ll achieve the best flavor if you buy the head of cabbage and cut it down yourself.  However, the day I made this salad just happened to be a day of craziness and I opted for a shortcut and used a bag of precut cabbage.  The salad was still VERY delicious.

If you haven’t ever cut apples (or anything else for that matter) into matchsticks, it is pretty darn simple.  A quick way to core and slice apples if you don’t own an apple corer is to cut the sides of the apples squarely away from the core.  Then, cut each piece of apple into 1/4-inch thick slices.  Stack the planks and cut them into thin matchsticks.  This video may be helpful for you to watch if you would like further insight.

There is a little bit of prep time that you’ll need to plan on when you make this salad.  It’s SUPER easy prep time . . . it just requires time.  You’ll need to plan on letting the cabbage sit for an hour before assembling the salad (this allows most of the liquid to be drawn out of the cabbage before the dressing is added . . . resulting in a more flavorful slaw with pickle-crisp crunch and clingy dressings).  And then, once the salad is made, you’ll want to allow it to sit in the refrigerator for at least 1 hour before serving so that the flavors can blend well.  However, take note that this salad can also be made ahead of time.  It can be refrigerated in an airtight container for up to 1 day.  If you do this, season with additional salt and pepper to taste before serving.

Tangy Apple-Cabbage Coleslaw
Recipe Source:  The America’s Test Kitchen Healthy Family Cookbook

1 head green cabbage (about 2 pounds), cored and chopped fine
1 tsp. salt
2 Granny Smith apples, cored and cut into matchsticks
2 scallions, sliced thin on the bias
1/3 cup cider vinegar
1/4 cup canola oil
1/4 cup honey
2 tsp. Dijon mustard
1/8 tsp. red pepper flakes

Toss the cabbage with the salt in a colander and let sit until wilted, about 1 hour.  Rinse the cabbage under cold water, drain, and pat dry thoroughly with paper towels.  Toss the dried cabbage, apples, and scallions together in a large bowl to combine.

Bring the vinegar, oil, honey, mustard, and red pepper flakes to a boil in a saucepan over medium heat.  Pour the warm dressing over the cabbage mixture and toss to coat.  Cover and refrigerate until the flavors have blended, about 1 hour.

Serves 10.

Nutritional Information (Per Serving = 1 Cup)
Calories:  120
Protein:  1g
Carbs:  18g
Fat:  6g (0g = Sat)
Fiber:  3g