Name: Sauteed Julienned Summer Vegetables
Yield: 4 servings
Cuisine: American
Ingredients: 1 Tbsp extra virgin olive oil; 1/4 C red onion (diced); 3 cloves garlic (minced); 8 oz zucchini (cut into julienne strips (with a mandolin)); 8 oz yellow squash (cut into julienne strips (with a mandolin)); 4 oz carrot (cut into julienne strips (with a mandolin), 1 medium); salt and fresh cracked pepper (to taste)

Sauteed Julienned Summer Vegetables

Course

Side Dish

Cuisine

American

Servings

servings

Ingredients

1 Tbsp extra virgin olive oil
1/4 C red onion diced
3 cloves garlic minced
8 oz zucchini cut into julienne strips (with a mandolin)
8 oz yellow squash cut into julienne strips (with a mandolin)
4 oz carrot cut into julienne strips (with a mandolin), 1 medium
salt and fresh cracked pepper to taste

Course

Side Dish

Cuisine

American

Servings

servings

Ingredients

1 Tbsp extra virgin olive oil
1/4 C red onion diced
3 cloves garlic minced
8 oz zucchini cut into julienne strips (with a mandolin)
8 oz yellow squash cut into julienne strips (with a mandolin)
4 oz carrot cut into julienne strips (with a mandolin), 1 medium
salt and fresh cracked pepper to taste

Instructions

Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.

Recipe Notes

Skinnytaste.com Servings: 4 • Size: 1 cup • Points +: 2 pts • Smart Points: 1 Calories: 66 • Fat: 4 g • Carb: 8 g • Fiber: 2 g • Protein: 2 g • Sugar: 4 g Sodium: 24 mg (without salt) • Cholest: 0 mg Makes 4 cups. Read more at http://www.skinnytaste.com/sauteed-julienned-summer-vegetables/#g8JpsPTv4gsju5f5.99

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Individual Chicken Potpies

Course

Main Dish

Cuisine

American

Servings

servings

Ingredients

1 8-ounce bag frozen mixed vegetables
2 refrigerated piecrusts such as Pillsbury
1 10 3/4-ounce can cream of chicken soup
1/2 cup milk
2 cups chopped cooked chicken or turkey
1/2 teaspoon garlic salt
1/2 teaspoon black pepper

Course

Main Dish

Cuisine

American

Servings

servings

Ingredients

1 8-ounce bag frozen mixed vegetables
2 refrigerated piecrusts such as Pillsbury
1 10 3/4-ounce can cream of chicken soup
1/2 cup milk
2 cups chopped cooked chicken or turkey
1/2 teaspoon garlic salt
1/2 teaspoon black pepper

Instructions

Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes.
Cut 2 piecrusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 1/2 inches in diameter, 1 1/4 inches deep) or 4 ramekins with vegetable cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit.
In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top.
Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.
You can also just make one pie, cook for ~1 hour.

Recipe Notes

https://www.realsimple.com/food-recipes/browse-all-recipes/individual-chicken-potpies

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Nutrition Facts

Individual Chicken Potpies

Amount Per Serving

Calories 415 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 6g 30%

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 96mg 32%

Sodium 743mg 31%

Potassium 316mg 9%

Total Carbohydrates 26g 9%

Dietary Fiber 1g 4%

Sugars 4g

Protein 34g 68%

Vitamin A 18%

Vitamin C 4%

Calcium 8%

Iron 14%

* Percent Daily Values are based on a 2000 calorie diet.

Zucchini Tots

Getting your family to eat their veggies can often be difficult. Well these kid-friendly zucchini tots are the perfect solution! They make a great side for breakfast or dinner! Nutrition Information

Course

Side Dish

Cuisine

American

Servings

servings

Ingredients

cooking spray
1 C packedgrated zucchini
1 large egg
1/4 medium onion minced
1/4 C grated reduced fat sharp cheddar cheese
1/3 C seasoned breadcrumbs
1/4 tsp kosher salt and black pepper to taste

Course

Side Dish

Cuisine

American

Servings

servings

Ingredients

cooking spray
1 C packedgrated zucchini
1 large egg
1/4 medium onion minced
1/4 C grated reduced fat sharp cheddar cheese
1/3 C seasoned breadcrumbs
1/4 tsp kosher salt and black pepper to taste

Instructions

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

Recipe Notes

Yield: 3 servings, Serving Size: 5 tots Amount Per Serving: Smart Points: 3 Points +: 3 Calories: 108 Total Fat: 4.3g Saturated Fat: g Cholesterol: mg Sodium: 262mg Carbohydrates: 11.5g Fiber: 2g Sugar: 2g Protein: 7g Read more at http://www.skinnytaste.com/zucchini-tots/#Vm6u8amezySqKC5h.99

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Baked Zucchini Sticks

A great way to get even the pickiest of eaters to enjoy zucchini! Perfect as a snack, appetizer or side dish. Read more at http://www.skinnytaste.com/baked-zucchini-sticks-13-pts/#ly9K3AX4EJzpcLKG.99

Course

Side Dish

Cuisine

American

Servings

Ingredients

cooking spray
4 medium zucchinis ends trimmed, (7 oz. each)
3 large egg whites beaten
1/4 tsp kosher salt
fresh black pepper to taste
1 cup seasoned whole wheat bread crumbs
2 tbsp grated Pecorino Romano cheese
1/4 tsp garlic powder
1/2 cups quick marinara sauce for dipping optional

Course

Side Dish

Cuisine

American

Servings

Ingredients

cooking spray
4 medium zucchinis ends trimmed, (7 oz. each)
3 large egg whites beaten
1/4 tsp kosher salt
fresh black pepper to taste
1 cup seasoned whole wheat bread crumbs
2 tbsp grated Pecorino Romano cheese
1/4 tsp garlic powder
1/2 cups quick marinara sauce for dipping optional

Instructions

In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.

Recipe Notes

Nutrition Information Yield: 4 Servings, Serving Size: 1 zucchini Amount Per Serving: Smart Points: 4 Points +: 4 Calories: 154 Total Fat: 2g Saturated Fat: 0.5g Cholesterol: 0mg Sodium: 327mg Carbohydrates: 26g Fiber: 3g Sugar: 7g Protein: 9g

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Grilled Chicken and Zucchini Yakitori

Course

Main Dish

Cuisine

American

Servings

servings

Ingredients

2 Tbsp mirin sake
1/2 C low sodium soy sauce for GF use low sodium Tamari
1 1/2 Tbsp honey
1 garlic clove crushed
1 lb boneless, skinless chicken thighs all fat trimmed (Purdue Fit & Easy)
5 large green onions cut 1-inch-long
1 medium zucchini sliced into 1/2-inch thick rings
18 bamboo skewers 10 inch

Course

Main Dish

Cuisine

American

Servings

servings

Ingredients

2 Tbsp mirin sake
1/2 C low sodium soy sauce for GF use low sodium Tamari
1 1/2 Tbsp honey
1 garlic clove crushed
1 lb boneless, skinless chicken thighs all fat trimmed (Purdue Fit & Easy)
5 large green onions cut 1-inch-long
1 medium zucchini sliced into 1/2-inch thick rings
18 bamboo skewers 10 inch

Instructions

Bring mirin, low sodium soy sauce, honey and crushed garlic to a boil in a medium-sized sauce pan, and cook over medium heat for about 5 minutes. Set aside to cool.
Cut the chicken into 1-inch pieces and place in a Ziplock bag; pour half of the marinade over the chicken. Place the zucchini in a second large Ziplock bag and pour the remaining marinade over the zucchini. Refrigerate for at least 30 minutes. Meanwhile, soak the skewers in water 30 minutes so they don’t burn.
Thread the chicken onto skewers, alternating with green onion so that each stick has 3 cubes of chicken and two pieced of green onion, discarding the chicken marinade.
Thread the zucchini onto skewers, alternating with remaining green onion, reserving the marinade for basting.
Preheat the grill or a grill pan over medium-high heat. When hot, spray with oil then reduced heat to medium; grill the zucchini and chicken skewers about 5 to 6 minutes on each side brushing both sides of the skewers with the yakitori sauce during the last few minutes of cooking time..
Makes 14 chicken skewers, 4 zucchini skewers.

Recipe Notes

*Note: It’s really hard to be accurate with the sodium here since most of it is tossed, I calculated it with 2 tbsp soy sauce and 1 tbsp mirin, but it would actually be less.

Skinnytaste.com Size: 3 1/2 chicken skewers, 1 zucchini • Points +: 5 pts • Smart Points: 9 Calories: 213.5 • Fat: 8.5 g • Carb: 14 g • Fiber: 1.5 g • Protein: 21 g • Sugar: 10 g Sodium: 618.5 mg* • Cholest: 72 mg Read more at http://www.skinnytaste.com/grilled-chicken-and-zucchini-yakitori/#v0O6pge95T8WSCcQ.99

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Crunchy Chicken

Course

Main Dish

Cuisine

American

Prep Time

5 minutes

Cook Time

35 minutes

Servings

servings

Ingredients

1 lb. chicken
1/2 C sour cream
1/4 C mozzarella cheese shredded
1 tbsp worcestershire sauce
2 tsp garlic powder
1 tbsp lemon juice
1 package stuffing mix
1 tbsp butter melted

Course

Main Dish

Cuisine

American

Prep Time

5 minutes

Cook Time

35 minutes

Servings

servings

Ingredients

1 lb. chicken
1/2 C sour cream
1/4 C mozzarella cheese shredded
1 tbsp worcestershire sauce
2 tsp garlic powder
1 tbsp lemon juice
1 package stuffing mix
1 tbsp butter melted

Instructions

Preheat oven to 350F
Chicken can be raw or cooked, if raw, adjust cooking time upward to ensure chicken is done.
Mix sour cream, cheese, Worcestershire sauce, garlic powder, and lemon juice together until blended. Add chicken and mix well until coated. Spread evenly in baking dish.
Spread stuffing mix evenly on top of chicken mixture. Drizzle melted butter on top.
Bake at 350F for 30 minutes or until hot, melted, and bubbling.

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Nutrition Facts

Crunchy Chicken

Amount Per Serving

Calories 301 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 5g 25%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 68mg 23%

Sodium 636mg 27%

Potassium 146mg 4%

Total Carbohydrates 17g 6%

Dietary Fiber 1g 4%

Sugars 3g

Protein 21g 42%

Vitamin A 4%

Vitamin C 2%

Calcium 13%

Iron 11%

* Percent Daily Values are based on a 2000 calorie diet.

Roasted Potato Medley

Course

Side Dish

Cuisine

American

Servings

Ingredients

2 pounds peeled potatoes Russet, red and sweet, in 1" cubes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

Course

Side Dish

Cuisine

American

Servings

Ingredients

2 pounds peeled potatoes Russet, red and sweet, in 1" cubes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Preheat oven to 400°F. Toss potatoes with oil in large bowl. Add Seasoning; toss to coat evenly. Spread in single layer on foil-lined large baking pan sprayed with no stick cooking spray.
Roast 25 to 30 minutes or until potatoes are tender and golden brown, stirring halfway through cook time.

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Dressed Up Sweet Peas

Course

Side Dish

Cuisine

American

Servings

Ingredients

1 Tbsp butter
15 oz. canned Sweet Peas
1/2 cups chicken broth
1/2 teaspoons Dried Sage

Course

Side Dish

Cuisine

American

Servings

Ingredients

1 Tbsp butter
15 oz. canned Sweet Peas
1/2 cups chicken broth
1/2 teaspoons Dried Sage

Instructions

In a small saucepan, melt butter on medium heat. Add drained peas, chicken broth and sage to pan, stir and bring to a boil. Reduce heat to low and simmer, stirring often, for 10-15 minutes or until the liquid is mostly evaporated.

Recipe Notes

http://tastykitchen.com/recipes/sidedishes/dressed-up-sweet-peas/

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Cheesy Cauliflower Bake

Course

Side Dish

Cuisine

American

Servings

Ingredients

1 1/2 large heads cauliflower
6 Tbsp butter plus more for buttering dish
1/2 C heavy cream
3 cloves garlic minced
2 C shredded white Cheddar
1 C grated Parmesan
1 Tbsp fresh thyme leaves
kosher salt
freshly ground black pepper

Course

Side Dish

Cuisine

American

Servings

Ingredients

1 1/2 large heads cauliflower
6 Tbsp butter plus more for buttering dish
1/2 C heavy cream
3 cloves garlic minced
2 C shredded white Cheddar
1 C grated Parmesan
1 Tbsp fresh thyme leaves
kosher salt
freshly ground black pepper

Instructions

Preheat oven to 400º. In a large pot of salted boiling water, cook cauliflower until tender, 8 minutes. Drain well.
Butter a large baking dish. Add half the cauliflower and pour over half the heavy cream. Dot with half the butter, sprinkle with half the garlic, cheddar, Parmesan, and thyme. Repeat with remaining ingredients and season with salt and pepper.
Bake until cheese is melty and deeply golden, 30 minutes.
Let cool 5 minutes, then serve.

Recipe Notes

http://www.delish.com/cooking/recipe-ideas/recipes/a50583/cheesy-cauliflower-bake-recipe/

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Roasted Broccoli and Brussels Sprouts

Course

Side Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

30 minutes

Servings

servings

Ingredients

Course

Side Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

30 minutes

Servings

servings

Ingredients

Instructions

Preheat oven to 350 degrees. Toss broccoli and brussels sprouts in olive oil and garlic salt. Once coated well add the parmesan cheese and toss again. Spread vegetables out on a foil lined cookie sheet. Roast for 25-30 minutes or until vegetables are nice and crispy. Serve and Enjoy!

Recipe Notes

http://www.momswithoutanswers.com/the-worlds-best-roasted-broccoli-and-brussels-sprouts/

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