Thursday, September 8, 2016

Garlic Roasted Zucchini & Tomato

1 large zucchini - thinly sliced
1 large yellow crookneck squash
2 large tomatoes - sliced
3 cloves garlic - minced
4 TBSP olive oil
salt and pepper to taste
1/3 cup shredded parmesan cheese

Line a baking sheet with foil or parchment paper and preheat oven to 400.

In a large bowl, combine the olive oil, garlic, salt and pepper. Toss sliced veggies to coat evenly and spread on prepared pan. Pour any remaining oil mixture over the top and then sprinkle with cheese. Bake at 400 for 20-30 minutes or to desired tenderness.

Thai Turkey Meatballs


2 lbs ground turkey
1 TBSP fish sauce
1/4 cup green onions - finely chopped
*1 cup zucchini - shredded & liquid squeezed out (optional)
2 TBSP fresh basil - finely chopped
2 tsp fresh ginger - grated
2 garlic cloves - minced
2 tsp red curry paste
2 TBSP canned coconut milk
pinch hot pepper chili flakes
1/2 cup breadcrumbs of choice
1 TBSP ground flax seed

the rest of the can of coconut milk
4 TBSP tomato paste
2 tsp red curry paste
2 tsp fish sauce
chili pepper flakes to taste 

In a bowl, combine the ingredients for the meatballs, mixing thoroughly with your hands. Make meat balls (about 25-28) by rolling 1 heaping TBSP between your hands (wetting your hands or using a little oil will help keep it from sticking). Lay aside on parchment or foil.

In a small bowl, mix together sauce ingredients. 

Heat a large skillet (12" or larger) over high heat. Add a little oil or cooking spray and add meatballs. Cook, turning to brown all sides about 5-7 minutes. No need to cook through, they will finish in the sauce. 
Add the sauce and reduce heat to medium-low. Simmer 15 minutes, uncovered. Serve over rice or noodles! 

Garnish with chopped green onions, cilantro or fresh basil. 


Kid Approved - Cottage Cheese Pancakes

Bear loves these and I can feel ok about him snacking on them because they are filled will healthy ingredients!

1 cup old fashioned oats
1 banana
1 cup cottage cheese
1 tsp baking powder
1/2 tsp cinnamon
2 eggs
1 tsp vanilla
2 TBSP milk or milk substitute

Place all ingredients in a blender and blend until smooth - batter will be a bit runny.
Cook in skillet over medium-high heat; you can use butter but I found I didn't need it in my nonstick pan. Make them mini for toddler finger foods! I also make a double batch and freeze half for later.