My first homegrown zucchini!

Last night I finally got to pick something from the garden. A beautiful zucchini! I couldn't wait to cook it. I wanted to try to keep it as fresh as possible, not alter the zucchini too much by means of breading etc, so I could actually enjoy the flavor of my very own zucchini.

I decided to roast it in the oven with just a few spices. 

I chopped the zucchini into disks, and put them into a gallon ziplock bag. I added about a tablespoon of Olive Oil, salt, pepper, oregano, basil and thyme. Shook it all up, and spread them out on a foil covered cookie sheet. I baked at 350* for about 20 minutes, sprinkled them with a little bit of Parmesan cheese, and put them back in the oven on broil for another 2-3 minutes. They tasted amazing! I ate a few just like that, and a few dipped in a little bit of Cucumber Ranch salad dressing.

Soo so good!

Can't wait to pick a few more! I have a couple that look like they'll be good to go by the weekend!

Baked Cheesy Zucchini and Squash

Last week I decided to re-work a Pinterest recipe that I had found. It sounded great and combined two of my favorite things, zucchini and cheese. How could it go wrong? Well, other than my biggest zucchini having a strange bug that had tunneled through the whole thing, it tasted great! (No, the bug zucchini wasn't used, so this recipe for me definitely had way more yellow squash then zucchini.)

Here's the recipe:

What you'll need:

Two Medium Zucchini

Two Medium Yellow Squash

A reduced fat bag of shredded cheese (I used a 4 cheese mexican blend)

Salt, Pepper, Garlic, Basil & Parsley

Non stick Spray

Baking Dish

Preheat oven to 350*. Then spray down baking dish with non stick spray. Then cut up the squash and zucchini and combine in baking dish.

Add in all spices to taste (extra garlic and basil for me!) and mix.

Fold in shredded cheese (I used about 1 cup of cheese). Use a little bit of extra cheese to cover the top off.

Place in oven uncovered for 15-20 minutes, or longer, depending on the crunch level you want on the squash and zucchini. Mine took about a half hour, and I also mixed it up one time in the middle to move the cheese around. Once the veggies are at the doneness you like, put the oven on broil to brown the top of the cheese.

Serve with a chopped up scallion on top, and you're done! 

At only 60 calories a serving (makes 6 servings) this is an awesome dish to curb your cheese craving, while getting a fair amount of veggies at the same time! 

Enjoy :)

Quick & Easy Turkey Wrap

Heres a quick and easy snack or lunch on the go!

Light veggie cream cheese: 60 Calories (2 tbs)

Turkey: 33 Calories (1 oz)

Cucumber: 2 Calories

Tortilla: 75 Calories

Dill, Salt, Pepper, whatever spices you want to taste

 

Total: 170 calories

Last Nights Tuna/Veggie Salad!

I'm on a tuna kick. It rarely happens, but when it does.. I want tuna, ALL the time. I go in and out of stages of liking tuna, this week.. it's on. Last night I wanted something fresh, with a crunch, and with tuna. I should mention that if you're not a tuna lover, this would taste AMAZING with chicken, or even chick peas if you want to go full out vegetarian with it.

So here's last nights dinner!

Lets Break this down:

1 can of Tuna: 100 Calories

1/4 cup Carrots: 14 Calories

1/4 cup Corn: 30 Calories

1/4 cup Tomato: 7 Calories

1/4 cup Cucumber: 5 Calories

Two Chopped Scallions: 1 Calorie

Topped with Salt, Pepper, Dill and Lemon juice

So for just about 150 Calories, I had an amazing tasting, fresh salad!

..and it was GREAT!!