Butternut-Kale Lasagna

So I helped make this. From the reviews on Cooking Light, I roasted the butternut instead of microwaving. D and I both enjoyed it, but thought it would be fantastic with pancetta. We had no side.

Butternut-Kale Lasagna

Photo by ALB

Gruyère-spiked béchamel drapes over the noodles and squash to give Butternut-Kale Lasagna velvety richness. Hearty, earthy kale perfectly balances the sweet squash, and crunchy, toasted pecans crown the top of this luscious lasagna

Hands-On: 25 mins
Total: 55 mins
Yield: Serves 4

Ingredients
¼ cup water (didn't use)
1 (12-ounce) package prechopped fresh butternut squash (if not precut, cut in 1/2-inch pieces so you get more squash in each bite)
3 cups prechopped kale
1 tablespoon olive oil
1 ½ tablespoons minced garlic (used 11 cloves
1 ⅛ ounces all-purpose flour (about 1/4 cup)
2 ¾ cups 1% low-fat milk, divided
2 ounces Gruyère cheese, shredded and divided
1 ounce Parmigiano-Reggiano cheese, grated
½ teaspoon salt
¼ teaspoon black pepper
Cooking spray
6 no-boil lasagna noodles
3 tablespoons chopped pecans

Preparation
Step 1
Preheat oven to 450°.

Step 2
Combine 1/4 cup water and squash in an 8-inch square glass or ceramic baking dish. Cover tightly with plastic wrap; pierce plastic wrap 2 to 3 times. Microwave at HIGH 5 minutes or until tender; drain. (I did not do this. I combined the butternut with 1 tbsp of olive oil, some salt and pepper, 5 cloves of garlic, minced, and some thyme (I didn't measure). I baked in the oven on a cookie sheet for 25 minutes. While that was happening, I removed the thick stems from the kale.) Combine squash and kale in a large bowl. Wipe dish dry.

Step 3
Heat a medium saucepan over medium heat. Add oil to pan (used PAM); swirl to coat. Add garlic; cook 2 minutes or until garlic begins to brown, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup milk in a small bowl, stirring with a whisk until smooth. Add milk mixture and remaining 2 1/4 cups milk to pan; increase heat to medium-high. Bring to a boil; cook 1 minute or until thickened, stirring frequently. Remove from heat. Stir in 1 ounce Gruyère, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.

Step 4
Coat baking dish with cooking spray. Spread 1/3 cup milk mixture in bottom of dish. Arrange 2 noodles over milk mixture; top with half of squash mixture and 2/3 cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover with foil; bake at 450° for 15 minutes. Remove foil; sprinkle remaining Gruyère and pecans over top. Bake, uncovered, at 450° for 10 minutes or until lightly browned and sauce is bubbly. Let stand 5 minutes.

Nutrition Facts
Per Serving: 420 calories; fat 16.3g; saturated fat 5.8g; mono fat 7.3g; poly fat 2.1g; protein 20.4g; carbohydrates 51.4g; fiber 4.5g; cholesterol 29mg; iron 3.1mg; sodium 556mg; calcium 557mg.

12 WW points and a vegetable (my additions/subtractions at 4 servings)

ROASTED SWEET POTATOES, SAUSAGE, AND BROCCOLI SHEET PAN MEAL

D said we could have this if he could put butternut squash in it, so we compromised and put in both.
It was good, although a little small.  Still would have again.

ROASTED SWEET POTATOES, SAUSAGE, AND BROCCOLI SHEET PAN MEAL

Photo by ALB

Yield 4 SERVINGS
prep time 10 MINUTES
cook time 40 MINUTES
total time 50 MINUTES

INGREDIENTS
1 medium sweet potatoes, peeled and cut into medium-sized cubes
Added 2 Cups of Butternut Squash
3 T olive oil
1 T balsamic vinegar
1 tsp. garlic powder
fresh ground black pepper to taste
1 pkg. (4 or 5 links) pre-cooked chicken, turkey, or pork sausage (about 14-16 oz. sausage) (used Aidells Basil and Garlic Chicken Sausage)
1 lb. broccoli, trimmed and cut apart to make about 3/4 pound broccoli pieces
salt and additional fresh-ground black pepper to taste

INSTRUCTIONS
Preheat oven to 450F/230C and spray sheet pan with non-stick spray.

Cut up two (or one) medium sweet potatoes (and butternut) into cubes that aren't too small. (I made cubes that were about one inch across.)

Whisk together the olive oil, balsamic vinegar, garlic powder, and black pepper.

Put sweet potato cubes into a bowl and toss with half the oil-balsamic mixture.

Spread sweet potatoes out on a sheet pan, put pan in the oven, and start to roast for 15 minutes.

Slice sausage into slices about 3/4 inch thick. (We trimmed off the ends so the sausage would have a flat end on both sides.)

When sweet potatoes have roasted 15 minutes, add sausage pieces to the sheet pan and roast 10 minutes more.

Cut up broccoli into same-size pieces (about the size of the other ingredients.)

Put broccoli into the bowl and toss broccoli with the rest of the oil-balsamic mixture.

Remove sheet pan from the oven and turn sausage pieces over. Then spread sausage and sweet potatoes apart and tuck broccoli pieces between them.

Put sheet pan back in the oven and cook 15 minutes more, or until broccoli is done to your liking and sausages and sweet potatoes are nicely browned.

Season with a little salt and fresh-ground black pepper and serve hot.

9 WW Blue Points (my additions/subtractions at 4 servings)

Butternut Squash Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette

If you like Butternut and Goat Cheese you should make this.  I can't say anything about the Pomegranate because our seeds were bad, and we didn't use.  We added chicken.

There was dressing left, so I figured out Smart Points using 3 TBSP of olive oil and 1 1/4 TBSP of honey. It's probably 12 points instead of 13.

Butternut Squash, (and Chicken), Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette

Photo by ALB

Adapted from Cooking Classy

Servings: 3
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients
Salad
1 lb chicken breast, cut into 1 inch pieces, sauteed
5 cups (1 1/2 lbs) cubed butternut squash, cut into 3/4 inch pieces
1 tsp olive oil
Salt and freshly ground black pepper
1/2 cup chopped pecans, toasted
10 oz baby spinach (or 15)
1 1/4 cups pomegranate arils (didn't use this time)
3 oz goat cheese or feta, crumbled (used goat)
1 lb chicken breast, cut into 1 inch pieces, sauteed
(DH added red onions to his bowl)

Dressing
1/4 cup olive oil
2 TBSP red wine vinegar
2 Tbsp minced shallot
1 1/4 Tbsp honey
.5 Tbsp dijon mustard
1 tsp fresh thyme leaves (didn't use)
Salt and freshly ground black pepper

Instructions
Cook chicken if you haven't.

For the butternut squash: Preheat oven to 400 degrees. Place squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste and toss to evenly coat in oil. Spread into an even layer.

Bake in preheated oven 15 minutes then remove from oven and toss. Return to oven and bake until tender, about 10 minutes longer. Allow to cool several minutes before adding to salad.

For the Salad: In a large salad bowl toss together spinach, squash, 1/2 of the pecans and 1/2 of the pomegranate arils.

Drizzle with desired amount of dressing and gently toss. Sprinkle with remaining pecans, pomegranate arils and goat cheese and serve immediately.

For the dressing: Combine all dressing ingredients in a blender and season with salt and pepper to taste (about 1/4 tsp salt 1/4 tsp pepper). Process until well emulsified.

13 Smart Points (my additions/subtractions at 3 servings)... there will be left over dressing if you use 3 TBSP/salad, so I used 3 TBSP of olive oil in the calculation

Warm Chipotle Lime Butternut Squash Salad

I don't know why I was had to have this recipe, but I did. Originally it called for Sweet Potatoes, but D doesn't care much for them, so we subbed in Butternut.

We both enjoyed it, and would have again. We had with Grilled Chipotle Marinated Chicken.

Warm Chipotle Lime Butternut Squash Salad

Photo by ALB

Adapted from the Real Food Dieticians
PREP TIME: 10 MINS
COOK TIME: 15 MINS
TOTAL TIME: 25 MINS
YIELD: 4 SERVINGS

INGREDIENTS
Cooking Spray
1 pound butternut squash, cubed
1/2 small red onion, sliced
1 small bell pepper, diced
4 cloves garlic, minced
2 cups kale, roughly chopped (heaping cups)
4 slices bacon cooked and chopped
Chipotle Lime Mayo (recipe below)
Salt and black pepper to taste

INSTRUCTIONS 
Cook bacon and remove. After, add cubed butternut. Dash with a little sea salt and black pepper. Sauté for about 10-12 minutes stirring throughout. Butternut should be cooked through.

Then add diced pepper, sliced onion, and garlic. Sauté for another 10 minutes.

Then add kale and sauté for 2-3 minutes longer until kale is slightly wilted. Then add chopped bacon.

Transfer to a bowl (or leave in skillet) and gently stir Chipotle Lime Mayo (we served on top, there was more than plenty). Serve warm.

Leftovers can be served warm or cold for up to 5 days.

Garnish with fresh parsley and green onions, if desired.

Homemade Chipotle Lime Mayo recipe (mix all together):
7 TBSP cup Hellmans's Light mayo
1/2 lime, juiced
1 chipotle pepper minced

4 Smart Points (my additions/subtractions at 4 servings)

Oven-Fried Beef Taquitos

D and I made these together.  They were really good, and you couldn't taste the zucchini at all.  Because of the amount of chili powder, I don't think you really needed the cheese either.

We had with salsa, guacamole, sour cream, and Refried Pinto Beans with Chipotle.

Oven-Fried Beef Taquitos

Photo by ALB

This healthy beef taquitos recipe calls for baking instead of deep-frying, making the taquitos substantially healthier than what you'd get at a restaurant. One order of these little deep-fried, rolled-up tacos at a restaurant can set you back almost 1,000 calories and 60 grams of fat! Don't worry if some of the taquitos crack open while baking—they're still crispy and delicious. Serve with your favorite salsa, guacamole and reduced-fat sour cream.

By: EatingWell Test Kitchen
Servings: 4 servings
Serving size: 3 taquitos
Active: 40 m
Ready In: 40 m

Ingredients
1 medium zucchini
2 teaspoons canola oil (used Cooking Spray)
1 pound extra-lean ground beef (93%)
3 tablespoons chili powder
2 teaspoons onion powder
1 teaspoon ground cumin
1/2 teaspoon salt
12 6-inch corn tortillas
Canola oil cooking spray
3/4 cup shredded sharp Cheddar cheese

Preparation
Preheat oven to 425°F. Shred zucchini using the large holes of a box grater. Squeeze dry in a clean kitchen towel (you should have about 2 cups). Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini, beef, chili powder, onion powder, cumin and salt. Cook, stirring, until the beef is cooked through, 5 to 7 minutes.

Spread tortillas out on a baking sheet in two overlapping rows. Bake until hot, 2 minutes. Transfer to a plate and cover.

Coat the baking sheet with cooking spray. Place 6 tortillas on a clean cutting board. Working quickly, spread a generous ¼ cup beef mixture along the bottom third of a tortilla, sprinkle with about 1 tablespoon cheese and tightly roll into a cigar shape. Place the taquito seam-side down on the baking sheet. Repeat with the remaining tortillas, filling and cheese. Generously coat the top and sides of the taquitos with cooking spray.

Bake the taquitos until browned and crispy, 14 to 18 minutes.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information
Per serving: 500 calories; 24 g fat(7 g sat); 7 g fiber; 40 g carbohydrates; 33 g protein; 28 mcg folate; 92 mg cholesterol; 2 g sugars; 0 g added sugars; 2,120 IU vitamin A; 9 mg vitamin C; 244 mg calcium; 5 mg iron; 691 mg sodium; 662 mg potassium Nutrition Bonus: Vitamin A (42% daily value), Iron (28% dv), Calcium (24% dv)

12 Smart Points (my additions/subtractions at 4 servings)

Roasted Chicken, Butternut Squash and Guacamole Rice Bowls

D and I decided to have this recipe.  Of course it was all about cooking on a sheet pan, and he was like, Dutch Oven.  There was also some confusion about whether the rice was cooked or not (measuring 2 Cups).  As someone who doesn't eat a lot of rice, next time I'll assume it was cooked (way too much).

So yes, we both liked it and would have again.

Roasted Chicken, Butternut Squash and Guacamole Rice Bowls

Photo by ALB

Sheet pan roasted chicken breasts, butternut squash and red onion served with black beans, brown rice and guacamole make this a nutritious meal in a bowl.

SERVES: SERVES 4

Ingredients
2 cups Cooked long-grain brown rice (make enough to make 2-2.5 Cups)
1 15-ounce can black beans
1 cup cilantro leaves, chopped, plus more for garnish
2 teaspoons ground cumin
2 teaspoons ground chili pepper
2 teaspoons kosher salt
1 teaspoons freshly ground black pepper
2 tablespoons olive oil, divided
3 cups cubed butternut squash
1 red onion, sliced into ¼-inch slices
2 8-ounce skinless, boneless chicken breasts, trimmed and cut in half lengthwise
1 8-ounce package Wholly Guacamole® Dip of your choice

Instructions (I'm not really sure how D made it...he used a Dutch Oven)
Cook the brown rice according to package directions, Stir in 1 cup of the cilantro and keep warm. Warm the beans in a small saucepan or the microwave and keep warm.

Preheat the oven to 450 degrees F.

Line a 9 X 13-inch baking sheet with aluminum foil and set aside.

In a small bowl or ramekin, mix the cumin, chili powder, kosher salt and pepper together. In a medium size bowl, add the butternut squash and onions. Drizzle with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of the seasoning mix. Toss and spread out the veggies on the sheet pan.

In the same bowl, add the chicken and drizzle with the remaining olive oil. Sprinkle with the remainder of the seasoning and toss to coat well. Place the chicken on the foil lined sheet pan. Do not layer on the vegetables, but instead lay alongside.

Place the sheet pan on the middle rack of the hot oven and cook for 11-13 minutes. Do not disturb the vegetables or chicken so that they develop a caramelized crust. Transfer the chicken to a plate and cover with foil, then put the baking sheet back into the oven and cook the vegetables for an additional 5-7 minutes or until desired doneness.

Slice or chop the chicken breast. Assemble the bowls by layering the chicken with 1 cup brown rice, ¼ of the black beans the butternut squash and roasted onion. Top with guacamole and garnish with cilantro leaves and serve.

10 Smart Points (my additions/subtractions at 4 servings with 1/2C rice serving)

Steak and Veggies with Zesty Chimichurri

Cooking Light has a ton of recipes for the August 2017 issue. This was the third one we've had. I figured I wouldn't have a hard time getting D to make this. I was right.

He halved the recipe though (well besides the steak) because none of it really tastes good left over, if you think about it.

Would totally have again. But it had chimichurri. It's hard to go wrong with that.

Steak and Veggies with Zesty Chimichurri

Photo by ALB

ACTIVE TIME: 10 mins
TOTAL TIME: 20 mins
YIELD Serves 2 (serving size: 1 fillet, about 1/2 cup potatoes, 1/2 cup squash, and 2 tbsp. cilantro mixture)

Beef tenderloin fillets make this summer dish an incredibly quick standout. You can also use 2 (8-ounce) sirloin steaks, grilled for 4 minutes on each side or until your desired degree of doneness. We simplify the chimichurri formula by leaning on garlic, cilantro, and olive oil. You could also add a pinch of crushed red pepper, ground cumin, and about a tablespoon of fresh lemon juice if you have these ingredients on hand. Parcooked potatoes cook more quickly and evenly on the grill. Instead of microwaving, you could boil the potatoes whole, cool, slice, and refrigerate for later.

Ingredients
2/3 pounds Yukon Gold potatoes, cut into wedges
Cooking spray
2 (8-oz.) beef tenderloin fillets
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/2 pound yellow squash, cut diagonally into (1/4-in.-thick) slices (about 3 cups)
1 1/4 cups loosely packed fresh cilantro leaves
5 cloves chopped garlic
2 TBSP cup olive oil
(add a jalapeno, seeded)

Preparation
Preheat grill to medium (350°F to 400°F).

Place potatoes in a microwave-safe dish; cover tightly with plastic wrap. Cut a 1/2-inch slit in plastic. Microwave at HIGH 6 minutes or until almost tender. Coat grill grate with cooking spray. Add potatoes to grill (skewer if necessary); cook 5 minutes or until tender and well marked, turning after 3 minutes.

Coat fillets with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fillets to grill; cook 3 to 5 minutes on each side or until desired degree of doneness. Remove fillets from pan; cover, and keep warm.

Coat squash with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add squash to grill; cook 3 minutes or until tender and lightly charred.

Place remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, cilantro, and garlic (and jalapeno) in a food processor; pulse until finely chopped. Add oil; process 30 seconds or until smooth. Serve cilantro mixture with potatoes, fillets, and squash.

Adapted from Cooking Light, AUGUST 2017

14 Smart Points (my additions/subtractions at 2 servings)

TURKEY (or Beef) TACO SPAGHETTI SQUASH BOATS

I'm not sure how I feel about these.  I never had spaghetti squash before this.  So D and I tried it.  While not bad, they aren't the end-all-be-all either.  They tasted like yellow squash in string form.  So I can't imagine putting spaghetti sauce and parm cheese on it and faking anyone out.  Actually, I'm kind of grossed out by that .

However, considering we have had zucchini with queso fresco, and squash and zucchini with jalapenos, adding a "Mexican" flair to spaghetti squash wasn't creepy.

The taste of the filling was very good.  However, it tasted like taco meat on top of squash.  If I want to save calories/points, I think I would just put the filling on a 1-pt tortilla and call it a day. The other thing is tacos in my mind are typically cheap.  The squash alone was over $9, so I was kind of stuck on that.

We had with black beans.  I don't think we'll have again. Not horrid, just the price point was off for me.

TURKEY (or Beef) TACO SPAGHETTI SQUASH BOATS

Photo by ALB

Yield: 6 servings, Serving Size: 1 boat (we had 4 servings)
TOTAL TIME: 1 hour
Adapted from Skinny Taste

INGREDIENTS
3 small spaghetti squash (24 oz each) (we used 2 squashes)
olive oil spray
1 lb 93% ground turkey (used 96%/4% ground beef)
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 tbsp bell pepper, minced
1/2 cup water
4 oz can tomato sauce
3/4 cup part-skim shredded Mexican cheese blend

For the Pico De Gallo: (bought fresh from the store)
1 cup chopped tomato
1/4 cup chopped scallion
1/4 cup chopped fresh cilantro
1/2 jalapeno, minced
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt

DIRECTIONS
Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Spray the inside of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 50 minutes or until the flesh easily pierces with a fork.

Meanwhile, brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

Combine the ingredients for the quick pico de gallo in a medium bowl. Set aside in the refrigerator until ready to eat.

Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon scant 1/2 cup meat inside each squash bowl. Top each with 2 tbsp cheese and transfer them to the oven and bake another 5 minutes, until the cheese is melted. Remove from the oven, top with pico de gallo and serve immediately!

5 Smart Points (my additions/subtractions at 4 servings)

Chicken and Butternut Gnocchi

I got the January Cooking Light, and D and I found some good recipes in it.

This was one.  First, the sage really tied it together. It's not an herb we use a lot, but is a comfort food herb, if that makes sense.  Second, the portions were a decent size.

I think it was easy to make.  I didn't hear D make too many comments from the kitchen.  I would have again.  He said the flavor picked up the next day. I thought it lost a little. Either way, we both cleaned our plates.

D didn't think it needed chicken broth, so he didn't use it.  He also didn't use the oil.

Chicken and Butternut Gnocchi

Photo by ALB

ACTIVE TIME: 15 mins; TOTAL TIME: 30 mins
YIELD: Serves 4 (serving size: about 1 1/4 cups)

Prepared gnocchi doesn't require boiling; it can go right in the pan.

Ingredients
2 tablespoons olive oil, divided (didn't use)
4 (6-oz.) skinless, boneless chicken thighs, cut into 1-in. pieces
3 cups (1/2-in.) cubed peeled butternut squash
1/2 cup chopped yellow onion
1 (12-oz.) pkg. whole-wheat gnocchi (used 16 oz Italian gnocchi)
3/4 cup unsalted chicken stock (such as Swanson) (didn't use once, used the other time)
2 tablespoons prepared refrigerated pesto
2 teaspoons chopped fresh sage
1/2 teaspoon chopped garlic
5 ounces baby spinach, chopped
1 ounce Parmesan cheese, grated (about 1/4 cup)

Preparation
Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken; cook 5 minutes or until browned. Place chicken in a bowl.

Heat remaining 1 tablespoon oil in pan over medium. Add squash and onion; cook 8 minutes. Add squash mixture to chicken. Add gnocchi to pan; cook 2 minutes. Add chicken mixture, stock, pesto, sage, garlic, and spinach to pan; cook 1 minute. Top with cheese.

NUTRITION INFORMATION (from CL)
Calories: 526; Fat: 19.3 g; Sat fat: 4.5 g; Mono fat: 9.7 g;  Poly fat: 2.6 g; Protein: 43 g; Carbohydrate: 44 g; Fiber: 9 g; Cholesterol: 165 mg; Iron: 6 mg; Sodium: 748 mg; Calcium: 202 mg; Sugars: 4 g

11 Smart Points (based on my additions/subtractions)
It's 11 SP with no fat chicken broth, as well.

Cooking Light, DECEMBER 2016

Southwestern Stuffed Zucchini Boats

So this is one of those recipes that I instantly want to hate.
6 servings from 4 zucchinis.  It's either 4 servings or 8.  Nobody has time to to figure out that each person 4 people gets 2/3s of a zucchini and 2 people get the left over cuts.  Not to mention, all the stuff will fall out of the boat.

So make it 4 servings or 8, and be done with that 6 shit.  D and I made it 4 which made it higher in calories, but we're still alive so it's all good.

The taste was awesome and we definitely have again.

We had with Mojo Chicken.  Defintitely could brown some ground chicken though and add it, that way, as well.

Southwestern Stuffed Zucchini Boats

Photo by ALB

By: Co+op, stronger together
Total Time: 30 minutes
Servings: 6 (we made it 4)

Zucchini takes center stage, stuffed with spiced up black beans, red pepper and topped with cheddar.

Ingredients
4 medium zucchini, cut in half lengthwise
2 tablespoons olive oil
1 cup diced red bell pepper
1/2 cup diced green onions
1 teaspoon ground cumin
4 tablespoons prepared salsa
1 15-ounce can black beans, rinsed and drained
1 cup shredded cheddar cheese
Pinch of salt and ground black pepper
Dash of hot sauce (optional)

Preparation
Preheat the oven to 400°F.

Scoop the flesh out of the zucchini halves. Gently squeeze it to extract any excess liquid, then dice about a cup of the flesh to use for the filling.

Cook the zucchini boats cut side down on an oiled sheet pan for 10-12 minutes. Remove from oven and turn the boats over.

While zucchini is cooking, heat the olive oil in a skillet over medium-high heat. Sauté the red pepper, green onions and zucchini flesh for 3-5 minutes. Add the ground cumin, salsa, and black beans and cook another minute. Remove from heat and stir in the cheese, salt, pepper, and hot sauce if using.

Evenly distribute the filling mixture between the zucchini boats. Return the filled boats to the oven and bake for 10-12 more minutes until cheese is melted.

Nutritional Information 4 servings from MyFitness Pal
Calories: 4, Fat: 17 g, Saturated Fat: 6 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 1 g, Cholesterol: 30 mg, Sodium: 752 mg, Carbohydrate: 28 g, Dietary Fiber: 9 g, Sugar: 8 g, Protein: 16 g

Skillet Mexican Zucchini

For awhile, D and I have been looking for healthy Mexican side dishes.  We seem to get into a rut of Mexican Red Rice and/or Refried Beans.  Nothing wrong with either of these foods, but we've been trying to incorporate more flavorful vegetable dishes.  So we found this one, and decided to try it.

Knowing that I don't like warm tomatoes (except on pizza), D added the tomatoes at the end, so they weren't cooked.  I liked this better than D; I also poured more lime juice on mine.

Add a Mexican Blend or other spice to flavor it up.

We had with Bacon Wrapped Jalapeno Popper Chicken.

Skillet Mexican Zucchini

Photo by ALB

Adapted from Skinny Taste

Ingredients
1 garlic clove, finely chopped
1 tbsp extra virgin olive oil
1 lb zucchini, diced
1 large tomato, cored, seeded and diced
1 green onion, thinly sliced
1 tbsp minced fresh cilantro
1 tsp minced pickled jalapeño
1/2 cup crumbled queso blanco (or queso fresco, cotija or feta) (used Habanero Jack)
fresh lime juice, to taste (used 1 TBSP)
salt, to taste
freshly ground black pepper, to taste
(add cumin and chile pepper)

DIRECTIONS
Cook the garlic in oil in a large skillet over medium heat 1 minute, stirring until sizzling. Add zucchini and cook stirring occasionally, about 3 minutes or until slightly softened. Add tgreen
 onion and cook about 3 minutes. Remove skillet from heat and add tomato, cilantro, jalapeño and lime juice. Season with salt and pepper and spices to taste and top with queso blanco. Serve hot (or cold).

NUTRITION INFORMATION
Yield: 4 Servings, Serving Size: 1/4th of the recipe
Calories: 102; Total Fat: 6g; Saturated Fat: g; Cholesterol: 17mg; Sodium: 211mg; Carbohydrates: 8g; Fiber: 2g; Sugar: 3g; Protein: 5g

Grilled Veggie and Hummus Wraps

I pinned this recipe thinking I'd make it when D wasn't home, but I never made it because it involved cooking, so there ya go on that.

D saw it and decided we should have it.  Except I don't like eggplant.  So he decided to replace it with more zucchini.  And he made the hummus from scratch. And he used an actual grill.

We would have again.  We had with couscous mixed with some herbs we had in the fridge.

Grilled Veggie and Hummus Wraps

Photo by ALB

Make the most of summer's fresh vegetables tonight with 20-minute, 5-star veggie wraps.

Yield: Serves 4 (serving size: 1 wrap)

Ingredients
4 (1/2-inch-thick) slices red onion
1 red bell pepper, seeded and quartered
1 (12-ounce) eggplant, cut into 1/2-inch-thick slices (used zucchini)
2 tablespoons olive oil, divided
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon kosher salt
1 (8-ounce) container plain hummus (used homemade hummus)
4 (1.9-ounce) whole-grain flatbreads (such as Flatout Light)
1/2 cup crumbled feta cheese

Preparation
1. Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. (D used a grill). Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.

2. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.

Nutritional Information
Calories: 356; Fat: 22.7 g; Satfat: 3.1 g; Monofat: 13.6 g; Polyfat: 4.4 g; Protein: 16.8 g; Carbohydrate: 35.4 g; Fiber: 15.3 g; Cholesterol: 13 mg; Iron: 3.6 mg; Sodium: 788 mg; Calcium: 156 mg

Cooking Light, APRIL 2012

Mexican Street Corn Style Grilled Zucchini

This is one of those recipes where I should probably read better.  It wouldn't have been adapted if I had written on the list 2 pounds of zucchini and not 2 zucchini.  But such is life and thus 2 zucchini made 4 servings.

I love Elote, so this wasn't a huge stretch.  It was very good, had a nice bite, and I would have again.

Mexican Street Corn Style Grilled Zucchini 

Photo by ALB

Adapted from Closet Cooking

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4


Ingredients 
2 zucchini, quartered lengthwise
1 tablespoon butter, room temperature
1 tablespoon light mayonnaise
1/4 cup queso freso, crumbled
1 tablespoon cilantro, chopped
1/2 tsp cayenne pepper
1/2 lime, juice

Directions 
Grill the zucchini over medium-high heat until just tender, about 2-3 minutes per side, brush with the mixture of the butter and mayo, sprinkle on the cheese, cilantro, cayenne and lime juice and enjoy!

Nutritional Information (from My Fitness Pal)
Amount Per Serving
Calories: 73; Total Fat: 6 g; Saturated Fat: 3 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 14 mg; Sodium: 112 mg; Potassium: 268 mg; Total Carbohydrate: 4 g; Dietary Fiber: 1 g; Sugars: 3 g; Protein: 3 g

Orzo Salad With Zucchini and Feta

So I saw this recipe on Pinterest.  It was a side, but it had a little bit of calories for what I like in a side, so I thought we should add chicken in it, double the serving size and call it a main dish.  I showed D this and he agreed.

We both liked it. He said it was easy.  We both agreed as a side, it would be good with chicken, and is a different take on pasta salad.  We would have it again.

Orzo Salad With Zucchini and Feta

Photo by ALB

Serves 8
Hands-On Time: 15m
Total Time: 25m

Ingredients
8 ounces orzo (1⁄2 box)
3 tablespoons olive oil
3 tablespoons white wine vinegar
1/2 teaspoon crushed red pepper
kosher salt and black pepper 1 1/4 pounds small zucchini (3 to 4), cut into thin half-moons
8 ounces Feta, crumbled (2 cups)
1/4 cup chopped fresh dill
Added 1lb. chicken thighs cut in 1-inch piecees, sauteed with 1 tsp Greek Seasoning

Directions
1. Cook the orzo according to the package directions. Drain and run under cold water to cool.

2. Meanwhile, in a large bowl, combine the oil, vinegar, red pepper, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the zucchini and let marinate, tossing occasionally, for 20 minutes.

3. Add the orzo, Feta, and dill to the zucchini mixture and toss to combine.

Make-ahead tip: Make the salad (without the dill) up to a day in advance; refrigerate.

Nutritional Information (without Chicken)
Calories 230; Fat 12g; Sat Fat 5g; Cholesterol 25mg; Sodium 503mg; Protein 8g; Carbohydrate 24g; Sugar 3g; Fiber 1g; Iron 1mg; Calcium 152mg

Real Simple, June 2010

Butternut-Squash Crumble

D made this. I have no clue if he liked it because all he did was bitch about what it looked like. I liked it. I think my brother liked it. D didn't think it looked like the picture on Martha Stewart. Just typing that makes me laugh. Also he put it in a dutch oven and there was no way in such a deep pan it would look like anything resembling a Martha Stewart picture.

Regardless, I would have it again. It was sweet from the squash and savory from the crust.

Butternut-Squash Crumble

Squash in the Red Pot
Photo by ALB

You can make this recipe through step two up to one day in advance; cover it with plastic wrap and refrigerate. The crumb topping can also be made one day ahead; store it separately in an airtight container in the refrigerator.

Servings:8
From Martha Stewart Living

Ingredients
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces, plus more for dish
3 tablespoons extra-virgin olive oil
3 small butternut squash (about 4 pounds total), peeled and cut into 3/4-inch chunks
Coarse salt and freshly ground pepper
2 large shallots, thinly sliced
1/4 cup coarsely chopped fresh flat-leaf parsley
1/2 cup homemade or low-sodium canned chicken stock
1 1/2 cups all-purpose flour
3/4 teaspoon sugar
2 tablespoons fresh thyme
1 teaspoon table salt
2 large egg yolks
3 to 4 tablespoons ice water

Directions
Step 1: Preheat oven to 375 degrees. Generously butter a 10-inch round gratin dish; set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the squash, and season with coarse salt and pepper. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Transfer to prepared dish. Repeat with another tablespoon oil and remaining squash, and transfer to prepared dish. Set aside.

Step 2: Reduce heat to medium; add remaining tablespoon oil and the shallots to skillet. Cook, stirring frequently, until the shallots are lightly browned, 3 to 5 minutes. Transfer the shallots to baking dish along with parsley and stock; stir well to combine. Cover dish tightly with foil, and bake, stirring occasionally, until squash is just tender, about 30 minutes.

Step 3: Meanwhile, place flour, sugar, thyme, and table salt in a food processor; pulse to combine. Add butter, and process until mixture resembles coarse meal. Whisk together the yolks and 3 tablespoons ice water in a small bowl; add to flour mixture. Pulse until the mixture just comes together. If crumble is too dry, add remaining tablespoon ice water.

Step 4: Remove the squash from oven, and remove foil. Arrange the crumble on top. Return to oven, and bake until the topping is golden brown and the squash is very tender, about 30 minutes. Serve warm or at room temperature.

Roasted Garlic and Butternut Squash Cassoulet

Another 5 Star from CL, and a 2-3 Star from us.

First is takes a long time to make.  I remembered this while at work (D had the day off) and texted him at 4pm to let him know dinner takes awhile).  He was glad I told him.  Second, there was no onion taste what so ever.  When D mentioned that he didn't taste the onions, I realized I didn't taste any.  The Pancetta was kind of flavorless too. Pretty much it was a bowl of beans.

I don't think we will have this again.  On the plus side, it did use up the butternut squash we had left over from last week.

Roasted Garlic and Butternut Squash Cassoulet

To get a head start, roast the garlic, caramelize the onions, and even assemble this robust casserole the day before you plan to serve it. Use leftover roasted garlic to flavor soups, or combine with olive oil as a spread for toasted baguette slices. Pancetta is Italian unsmoked bacon. You can substitute regular smoked bacon, but use less, as the smoky flavor is more assertive.

Yield: 8 servings (serving size: 1 3/4 cups)

Ingredients
1 whole garlic head
4 ounces pancetta, chopped

2 cups vertically sliced onion
1 tablespoon olive oil
1 tablespoon white wine vinegar
4 1/2 cups (1/2-inch) cubed peeled butternut squash (about 2 pounds)
1/2 cup organic vegetable broth (such as Swanson Certified Organic)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 (16-ounce) cans cannellini or other white beans, rinsed and drained
1 bay leaf
2 (1-ounce) slices white bread
2 tablespoons grated fresh Parmesan cheese
1/2 teaspoon olive oil
1 tablespoon chopped fresh parsley

Preparation
Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set half of garlic pulp aside; reserve remaining garlic pulp for another use. Discard skins.

Heat a large Dutch oven over medium-high heat. Add pancetta; sauté 5 minutes or until crisp. Remove pancetta from pan, reserving drippings in pan. Add onion and 1 tablespoon oil to drippings in pan; sauté 5 minutes. Reduce heat to medium-low; cook 25 minutes or until onion is very tender and browned, stirring frequently. Stir in vinegar.

Preheat oven to 375°.

Add garlic pulp, pancetta, squash, and next 6 ingredients (through bay leaf) to onion mixture, stirring well. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, Parmesan cheese, and 1/2 teaspoon olive oil; sprinkle evenly over squash mixture. Cover and bake at 375° for 50 minutes or until squash is tender. Uncover and bake an additional 15 minutes or until topping is browned. Discard bay leaf. Sprinkle with parsley.

Nutritional Information
Calories: 259; Calories from fat: 27%; Fat: 7.7g; Saturated fat: 2.6g; Monounsaturated fat: 3.6g; Polyunsaturated fat: 1.4g; Protein: 9.5g; Carbohydrate: 38.8g; Fiber: 8g; Cholesterol: 11mg; Iron: 3mg; Sodium: 679mg; Calcium: 131mg

Cooking Light NOVEMBER 2006

Parmesan-Crusted Zucchini Fries

So this is missing something huge... salt.  These were the most tasteless mushy things.  Ranks right up there with my dislike of eggplant (which I was reminded of).  Don't waste your time on these. If you insist (because the breading was good), add a HUGE amount of salt.  Nothing with the word "fries" in it should not have salt.

Not having again.

Parmesan-Crusted Zucchini Fries

These savory Parmesan-Crusted Zucchini Fries are less than 100 calories, so go ahead and splurge on their cheesy, garlicky goodness.

Yield: Serves 4 (serving size: 6 zucchini fries and 2 tablespoons sauce)
Hands-on:13 Minutes
Total:33 Minutes

Ingredients
1/3 cup (about 1 1/2 ounces) finely shredded fresh Parmesan cheese
1/3 cup panko (Japanese breadcrumbs)
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/8 teaspoon ground red pepper
1 large egg, beaten
3 small zucchini (1 1/4 pounds)
Cooking spray
1/2 cup tomato-basil pasta sauce

Preparation
1. Preheat oven to 450°.

2. Combine first 5 ingredients in a small shallow bowl. Place egg in a separate shallow bowl.

3. Trim ends from zucchini; cut each zucchini in half crosswise. Quarter each zucchini half lengthwise to make 24 zucchini sticks. Dip zucchini in egg; dredge in panko mixture; pressing to coat. Place zucchini on a baking sheet coated with cooking spray. Coat tops of zucchini with cooking spray.

4. Bake at 450° for 20 minutes or until golden brown. Serve immediately with pasta sauce.

Nutritional Information
Calories: 94; Fat: 3.9g; Saturated fat: 1.6g; Monounsaturated fat: 1.1g; Polyunsaturated fat: 0.3g; Protein: 6.4g; Carbohydrate: 9.3g; Fiber: 1.8g; Cholesterol: 58mg; Iron: 0.9mg; Sodium: 251mg; Calcium: 128mg

Cooking Light JANUARY 2013

Penne Rigate with Spicy Sausage and Zucchini in Tomato Cream Sauce

So I made this.   I don't know how I made it take over an hour to prep everything because it did take me that long.  Looking at the recipe there is nothing that complicated about it.  Perhaps it is because I gather all the ingredients first?  I don't know.  It was easy, but not quick.

Anyway it was pretty good. I thought it could use some salt (but didn't add any to the sauce), but I salted the pasta.  I liked that the portions were huge.

We had with Caesar Salad.

Penne Rigate with Spicy Sausage and Zucchini in Tomato Cream Sauce

Photo by ALB

Use cauliflower or roasted peppers if you don't like zucchini.
Yield: Serves 4 (serving size: about 1 1/2 cups)
Hands-on: 25 Minutes
Total:45 Minutes

Ingredients

8 ounces uncooked penne rigate pasta
6 ounces hot turkey Italian sausage, casings removed (used pork Italian Sausage)
12 ounces zucchini, quartered lengthwise and cut into 1/2-inch slices
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper (used 1/2 tsp)
3 garlic cloves, minced (used 6)
Dash of sugar
2 tablespoons red wine vinegar
1 (28-ounce) can no-salt-added whole tomatoes (used crushed tomatoes)
2 tablespoons heavy whipping cream
Cooking spray
3 ounces part-skim mozzarella cheese, shredded and divided (about 3/4 cup)
1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)

Preparation

1. Preheat oven to 375°.

2. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

3. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove sausage from pan. Wipe drippings from pan with a paper towel. Add zucchini to pan; sauté 3 minutes or until crisp-tender, stirring frequently. Add oregano and next 4 ingredients (through sugar); sauté 1 minute, stirring constantly. Add vinegar; cook for 30 seconds or until the liquid evaporates. Drain tomatoes in a sieve over a bowl, reserving 1 cup tomato liquid. Crush tomatoes with hands (didn't do any of this...just dumped the can into the mixture...because I used crushed tomatoes), and add to zucchini mixture. Add reserved 1 cup tomato liquid; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove pan from heat; stir in cream. Add pasta and sausage to tomato mixture; stir to combine.

4. Spoon half of pasta mixture into an 11 x 7-inch glass or ceramic baking dish, or divide half evenly among 4 individual dishes coated with cooking spray. Sprinkle 1 ounce mozzarella and 2 tablespoons Parmigiano-Reggiano over pasta. Top with remaining pasta mixture; sprinkle evenly with remaining 2 ounces mozzarella and remaining 2 tablespoons Parmigiano-Reggiano. Bake at 375° for 20 minutes or until browned and bubbly.

Nutritional Information
Calories: 450; Fat: 14.1g; Saturated fat: 6.8g; Monounsaturated fat: 3.8g; Polyunsaturated fat: 1.5g; Protein: 26.9g; Carbohydrate: 55.6g; Fiber: 5g; Cholesterol: 60mg; Iron: 5.2mg; Sodium: 508mg; Calcium: 347mg

Cooking Light OCTOBER 2012

Grilled Zucchini with Sea Salt

This is a "Duh" Recipe.

I liked if.  If you like zucchini you will too. If you don't like zucchini, don't bother.

Grilled Zucchini with Sea Salt

For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.

Yield: Serves 4 (serving size: about 4 slices)

Ingredients 

2 teaspoons extra-virgin olive oil
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
2 medium zucchini, cut diagonally into 1/2-inch-thick slices

Preparation 
1. Preheat grill pan over medium-high heat. Combine all ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.

Nutritional Information 
Calories: 36; Fat: 2.4g; Saturated fat: 0.4g; Monounsaturated fat: 1.7g; Polyunsaturated fat: 0.3g; Protein: 1.2g; Carbohydrate: 3.4g; Fiber: 1.1g; Cholesterol: 0.0mg; Iron: 0.4mg; Sodium: 130mg; Calcium: 15mg

Cooking Light SEPTEMBER 2011

Roasted Butternut Squash Hash

Once again Jamie Purviance hits it out of the park. D and I saw this recipe and decided to try it which was odd since I am not a fan of fruit and meat (we were having chicken) and D is not a fan of sweet potatoes.

We used the gas grill because the charcoal grill was occupied. D used a metal pizza pan because our vegetable grill pan was too small.

I knew it would be good when D prepped it. I kept eating it raw. Cooked it was really good. Definitely having again.

D said he would use less orange zest. I liked it.

We had with Beer Can Chicken.

Roasted Butternut Squash Hash

Photo by ALB

Recipe by Jamie Purviance from Weber's Time to Grill™
Serves: 4
Prep time: 35 minutes
Grilling time: 20 to 30 minutes
Special equipment: perforated grill pan

Ingredients
1/4 cup extra-virgin olive oil

1 tablespoon minced fresh sage leaves
1 tablespoon minced fresh thyme leaves (used 1 tsp dried)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 butternut squash, about 2 pounds, peeled, seeded, and cut into 1-inch cubes
1 large Granny Smith apple, peeled, cored, and cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
1 medium red onion, peeled and cut into wedges
Finely grated zest of 1 orange (Used a medium orange)

Instructions
Prepare the grill for direct cooking over low heat (250° to 350°F) and preheat the grill pan.

In a large bowl whisk the oil, sage, thyme, salt, and pepper. Add the squash, apple, sweet potato, and onion pieces and toss to coat evenly.

Spread the vegetables and apple in a single layer on the grill pan. Grill over direct low heat, with the lid closed as much as possible, until tender, 20 to 25 minutes, turning occasionally. Transfer to a serving bowl and stir in the orange zest. Serve warm.