Tag Archives: vegetables

Stuffed Brussels Sprouts

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The man of this house LOVES Brussels sprouts.  Little does he know the amazing nutrition that is served up every time he eats these little buds.  Crazy amounts of vitamins  C and K.  High five for Brussels sprouts!  This creation was a perfect side dish and will be a regular addition to family dinners.  They take just a little extra work and it totally pays off with presentation.  Turn the blah side dish into a Bravo!  Get to stuffing- Amanda

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Stuffed Brussels Sprouts 

15 very large Brussels Sprouts (think…I’m going to stuff these babies!)

1 c Skim Milk Ricotta

1 c shredded parmesan

1/2 c panko bread crumbs

3 cloves garlic, minced

1 T dried Thyme

1 T dried Basil

1 t dried Marjoram

1 t dried Sage

1 t sea salt

a pinch of pepper

1 T Olive Oil

Wash your Brussels sprouts.  Trim the ends and cut into halves.  In a large pot, bring water to a boil and add your sprouts.  Let them cook for 2 minutes, remove, and let them cool.

Now you need to core your spouts.  Simply take a scoop out of the middle leaving a good shell.  Finely chop the cored Brussels sprout pieces.  In a skillet, add olive oil, finely chopped cored Brussels sprouts, and minced garlic.  Cook until the chopped sprouts are tender.

Mix sprout and garlic mixture along with ricotta, panko, parmesan cheese, salt, and herbs.

Line your baking sheet with parchment paper.

Using a small spoon, fill in the Brussels sprouts with the stuffing.  Please over fill them.  Place on your baking sheet.

Bake the stuffed Brussels sprouts for 20 minutes at 400 degrees.  (or until the caps are crispy and browned.)

Zucchini Tots

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As Chris prepared some mean hamburgers, I whipped up some zucchini tots.  These bite-sized tots are the perfect guilt-free alternative that complete our hamburger night.  Just a little prep work and pop those tots in the oven.  Nothing to it!- Amanda

Zucchini Tots

1 cup zucchini, grated- like a cheese grater- The whole zucchini!

1 large egg

1/4 onion, diced

1/4 cup cheddar cheese

1 T parmesan, grated

1/8 cup Italian bread crumbs

1/8 cup Panko

Salt and Pepper

Take grated zucchini and by using paper towels squeeze out the excess water.  This will make sure your tots are not soggy.  No one likes a soggy tot! In a bowl combine all ingredients: egg, onion, cheese, bread crumbs, Panko,  zucchini, salt and pepper.

Prepare mini muffin pan by spraying with non-stick spray. Using a spoon, fill the muffin cups to the top. Bake at 400 degrees for 15-18 minutes, or until the top is browned and set.  Makes about 12 tots.

Zucchini Fries

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It’s that time of year when the grills are heating up with yumminess.  I promised I would be sharing my favorites and some new summery side dishes.  This past week when Chris was grilling hamburgers we thought it was no better time to create a french fry substitute.  In about 25 minutes, I created zucchini fries that were devoured without any guilt.  This recipe is versatile and can compliment any meal.  It’s like a Choose Your Own Adventure in the kitchen.  You pick the veggies and seasonings.  Could it be any easier?  Eat your veggies! -Amanda

Zucchini Fries

Choose your Veggies– Zucchini, Carrots, Bell Peppers, Squash (you get the idea)
Choose your Seasonings– Always start with pepper and sea salt.  Just stick with one extra seasoning to make sure your veggies don’t come out crazy! Need some ideas: paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage.  You can also use premixed spice blends like Spike, Italian, Mexican, Old Bay.

Cut your veggies into 3-inch sticks.  Try to keep the same thickness to help even out cooking.
Now it’s time to play with your seasonings.  Start with pepper and easy on the sea salt.  Then get creative with a seasoning that excites your palate or compliments the main dish you have planned.  This time I used freshly ground pepper, sea salt and Spike (a favorite premixed spice blend).
Lightly toss your veggie with olive oil (not too much) and the herbs and spices.
Spread your seasoned veggies over a baking sheet that is lined with parchment paper and a light layer of olive oil.  Bake at 425 degrees for about 20 minutes (flipping halfway through) or until golden and slightly browned at the edges.