Italian Sausage Soup

Italian Sausage Soup

1 T butter

1 onion, diced

2 cloves garlic

1 lb Italian sausage

2 zucchinis, diced

4 c chicken broth, separated

1 t basil

1 t oregano

1 bay leaf

1/4 t cayenne pepper

14 oz can Italian diced tomatoes

8 oz cream cheese

2 c fresh spinach, roughly chopped

Parmesan cheese

 

1. In a large pot, melt butter; coat onion and garlic in butter, then add sausage and zucchini.

2. Cook for about 5 minutes, until vegetables are soft and sausage is browned.

3. Stir in 3 cups broth and herbs, followed by tomatoes; bring to a boil, reduce to a simmer.

4. Whisk remaining broth with cream cheese until smooth & add to soup.

5. Toss in spinach and allow to wilt before serving, topped with Parmesan cheese.

Zucchini, Rice, & Beans

Zucchini, Rice, & Beans
1 large zucchini, diced
1 small green bell pepper, diced
1 T vegetable oil
1- 15.25 oz can black beans, drained and rinsed
1- 14.5 oz can fire-roasted tomatoes
3/4 c water
1 c instant rice, uncooked
1 c Cheddar cheese

1. In a large pan over medium heat, saute zucchini and pepper in oil for a few minutes until slightly tender, stirring occasionally.
2. Add beans, tomatoes, and water; increase heat to high and bring to a boil.
3. Remove from heat, stir in rice, and let stand, covered, for 7 minutes, until rice is cooked; stir in cheese.

Grilled Zucchini

Grilled Zucchini
1/4 c olive oil
1 t garlic powder
1/2 t salt
1/2 t pepper
1/2 t Mrs Dash, or other season blend

2 medium zucchini, sliced lengthwise


1. Place oil and spices in a large ziploc bag; toss zucchini in and shake to coat.
2. Grill for about 5-7 minutes on each side.

Sopa de Albondigas

Sopa de Albondigas
3/4 + 1/2 t salt, separated
1 c white rice
8 oz lean ground beef
8 oz ground pork
5 T cilantro, minced, separated
1 egg
3 cloves garlic, minced, separated
1 t oregano
1 t pepper
1/4 t cumin
2 tomatoes, roughly chopped
1/2 onion, roughly chopped
1/2 jalapeno, roughly chopped
1 T vegetable oil
8 c chicken broth
2 carrots, peeled and chopped
1 zucchini, chopped

1. In a large pot, bring 4 cups water and salt to a boil; add rice, return to boil, and cook for 8 minutes, stirring occasionally. Drain rice, rinse with cold water, and drain again.
2. In a large bowl, mix half of the rice with the beef, pork, 3 T cilantro, egg, 1 clove garlic, oregano, 1 t pepper, remaining 1/2 t salt, and cumin until thoroughly combined. Roll into 1" meatballs and place on rimmed baking sheet.
3. In a food processor, process tomatoes, onion, jalapeno, and remaining 2 cloves garlic until smooth.
4. In the original pot, heat oil over medium-high heat; carefully add tomato mixture and cook, stirring frequently, until liquid has evaporated, about 10 minutes.
5. Stir in broth and carrots, bring to simmer, and cook until carrots are almost soft, about 10 minutes.
6. Stir in zucchini and remaining rice, then gently add meatballs and simmer until meatballs are cooked through, about 10-12 minutes. Stir in remaining 2 T cilantro and season with salt and pepper, to taste.

Minestrone Soup

Minestrone Soup
1/4 lb ground pork
1 lb lean ground beef
1 large garlic clove, minced
1/2 onion, chopped
salt and pepper, to taste
2 t oregano
1 c beef broth
1 c water
1 1/2 t basil
3 carrots, sliced
2 T parsley
2- 14 oz cans stewed tomatoes, chopped
1- 14.5 oz can green beans, with juice
1- 15.5 oz can garbanzo beans, with juice
1 c macaroni noodles, cooked
2 zucchini, diced and precooked until softened
Parmesan cheese

1. In a large skillet, brown pork and hamburger with garlic, onion, salt, and pepper.
2. Drain meat and place in a slow cooker with oregano, beef broth, water, basil, carrots, parsley, and one can of tomatoes.
3. Turn slow cooker on high heat for 6 hours.
4. Turn slow cooker down to low, add green beans, garbanzo beans, macaroni, zucchini, and the other can of tomatoes, and cook for another hour.
5. Season with salt and pepper; serve topped with Parmesan cheese.

Baked Zucchini with Sweet Onion Dip

Baked Zucchini with Sweet Onion Dip
3 medium zucchinis
1 T salt
1/2 T butter
1/2 yellow onion, diced
1 T apple cider vinegar
1 T honey
1/2 T mustard
1 c [light] mayonnaise
2 eggs
1 T water
1 c Italian breadcrumbs
1/2 c Parmesan cheese

1. Cut each zucchini into 9 equal pieces lengthwise (3x3); cut each stick down to about 3" long.
2. Place zucchini in a colander over a bowl and toss with salt; let sit for at least an hour, allowing the zucchinis to sweat out their juices.
3. Preheat oven to 425*; line a cookie sheet with foil and lightly grease.
4. In a medium frying pan, melt butter over medium heat and add onion; saute onions for 20-30 minutes until they have caramelized, stirring occasionally. They should be browned.
5. Take pan off heat and let it rest while you put vinegar, honey, and mustard in food processor.
6. Add onions and puree (with the feed hole open to allow steam to escape) until smooth; add mayo and pulse until incorporated.
7. Remove zucchini from colander and dry them well.
8. In a shallow dish, whisk eggs and water; in another shallow dish, combine breadcrumbs and cheese.
9. Dip zucchini in egg wash and then in breadcrumbs; space evenly on cookie sheet.
10. Bake for about 13 minutes, until starting to turn brown, flip sticks and bake for an additional 13-15 minutes until golden brown and crisp. Serve with dip.

Slow Cooker Thai Peanut Chicken

I got this recipe from here and then I tweaked it a bit.

Slow Cooker Thai Peanut Chicken

2 cloves garlic, minced
2/3 c [chunky] peanut butter
1 c chicken broth
3 boneless, skinless chicken breasts, cut into 1 inch cubes
1 c shredded zucchini
1/3 c soy sauce
1 t sugar
1 [red or green] bell pepper, julienned
1 T lime juice
1 bunch cilantro, chopped
13.25 oz [whole wheat] linguine, fettuccine, or spaghetti, cooked and drained
chopped peanuts, for garnish

1. Combine garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and pepper; toss into the slow cooker.
2. Cook on low for 4-5 hours or on high for 2-3 hours; 30 minutes before serving, stir in lime juice and half of cilantro.
3. Serve over noodles and garnish with peanuts and remaining cilantro.

Sesame Parmesan Zucchini

Sesame Parmesan Zucchini
2 zucchinis, quartered and cut into 1/2" chunks
2 T olive oil
4 t sesame seeds
6 T Parmesan cheese, separated
1/2 t crushed red pepper
1 t garlic salt

1. Preheat oven to 375* and line a baking sheet with foil.
2. Toss everything together in a large ziploc bag, making sure to evenly coat zucchini.
3. Spread in a single layer on baking sheet.
4. Bake 10 minutes and then broil for 5 more minutes.

Orzo Primavera

Orzo Primavera
2 T olive oil
3 cloves of garlic, minced
1 zucchini, shredded or chopped
1 cup carrots, shredded or chopped
3 c chicken broth
1 c uncooked orzo pasta
1/2 c grated Parmesan cheese
2 T parsley
1 c frozen peas
salt and pepper, to taste
3 roma tomatoes, diced

1. Heat a large skillet over medium-high heat; add olive oil.
2. Throw garlic, zucchini, and carrots into skillet and saute for 5 minutes.
3. Add chicken broth and bring to a boil; add orzo and bring back up to a boil.
4. Cover and reduce heat to medium. Cook until most liquid is absorbed and pasta is al dente, about 10 minutes.
5. Uncover and stir in cheese, parsley, and peas; season with salt and pepper.
6. Toss in tomatoes just before serving.

Healthier Zucchini Bread

Healthier Zucchini Bread
1 1/2 c [whole wheat] flour
1/2 t salt
1/2 t baking powder
1/2 t baking soda
1 1/2 t ground cinnamon
2 eggs
1/3 c vegetable oil
1 t vanilla extract
1/2 c granulated sugar
1 zucchini, grated

1. Preheat oven to 350*; grease and flour one loaf pan.
2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
3. In another medium bowl, use a mixer to beat the eggs, oil, vanilla, and sugar until smooth.
4. Add the dry ingredients to the creamed mixture and beat well; stir in zucchini until well combined.
5. Pour batter into prepared pan; bake for 40-50 minutes, or until tester inserted in the center comes out clean.
6. Cool in pan on rack for 20 minutes; remove bread from pan and completely cool.