Tag: vegetarian recipe


Jun
2016

Crispy Garlic Parmesan Green Beans!

categories: Healthy Living, Healthy Snacks, Homemade Italian, Recipes, Sides

Summer sides kill winter sides!! A few fresh, healthy vegetables tossed in a beautiful olive oil, sprinkled with garlic, salt and pepper, and grilled to perfection definitely beat winter sweet potato casseroles any day. Of course now I’m totally craving a yummy sweet potato casserole with a toasted marshmallow topping! See how that works? Ha!

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My number one vegetable side is probably brussels sprouts, followed by asparagus, then zucchini and squash…I always forget about green beans. No offense to green beans, until I see them smiling up at me from their bin I always forget! So here is my favorite way to prepare them!

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Garlic Parmesan Green Beans
Ingredients:
2 cups fresh green beans
1/4 olive oil
2 cloves garlic, finely chopped
salt/pepper
1/4 cup fresh grated parmesan cheese

Directions:

Rinse, dry and snap off stringy ends of green beans.
Put beans on an aluminum foil covered cookie sheet
Drizzle with olive oil and toss to coat.
Shake and push to a single layer.
Sprinkle with chopped garlic.
Salt/pepper to taste.
Cook at 425 degree oven for 10 minutes. Flip and cook another 3-5 minutes until they are brown and crispy.
Remove from oven and sprinkle with fresh grated parmesan cheese.

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Enjoy!
Ciao!


Feb
2016

Vegetable & Chicken Stuffed Zucchini Boats

categories: 20 Minutes or Less, Dinner, Healthy Living, Lunch, Recipes

Healthy, delicious, quick and easy meals do exist! Often the easy part of the recipe involves planning ahead, having the ingredients on hand, or in this case, using up what’s in the fridge!

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Chop up left over vegetables to create the filling for the scooped out zucchini boats. Use what you have – I did! Carrots, celery, mushrooms, spinach would all be delicious too. The chicken can easily be left out to create a vegetarian version of the dish.

Here is the recipe…
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Vegetable & Chicken Stuffed Zucchini
(Makes 2 boats)

Ingredients:
1 medium zucchini, cut in half and scoop out half of zucchini
1/2 small red onion
1/2 bell pepper, sliced or chopped
3/4 cup broccoli florets
1/4 cup sun dried tomatoes
1 cloves garlic, finely chopped
1 small chicken breast, diced
2 tbsp. olive oil
salt/pepper to taste
fresh gated Locatelli Romano

Directions:
Pre-heat oven to 350 degrees.
Add olive oil, scooped out zucchini, and garlic to a hot pan.
Sauté onion, pepper, broccoli, tomatoes, and chicken.
Salt/ pepper.
When vegetables are cooked but still crisp, spoon mixture into zucchini boats.
Bake 350 degrees for 20-25 minutes until zucchini softens.
Remove from oven and top with grated Locatelli Romano.

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Enjoy!
Ciao!