Zucchini Baked Chips

 Another Great Appetizer  or Side Dish for any occasion.

Here's what you'll Need:

Preheat the Oven to 425 Degrees.

Line a Sheet Pan with Parchment Paper and Spray with Vegetable Spray.

2 Medium Zucchinis sliced 1/8 " Thick.

1 tsp Salt.

1/4 tsp Pepper.

1/4 tsp Garlic Powder.

1/4 C Grated Parmesan Cheese.

Arrange the Zucchini on Paper Towels.

Sprinkle them with Salt and Set Aside for 30 Minutes.

Blot them Dry with Paper Towel. Do Not Rinse.

Place the Slices in a Single Layer on the Sheet Pan and Spray Lightly with Vegetable Spray.

Bake for 15 Minutes.

Remove from Oven.

Sprinkle with Pepper, Garlic Powder and Cheese.

Return to the Oven and Continue Baking 15 - 20 Minutes until Browned and Crisp.

Transfer Slices to a Serving Platter.

Enjoy!

Peace in the Kitchen!

Sweet Potato Veggie Bake

 Another Great Side Dish for Holiday Menus.

Here's what you'll need:

Preheat the oven to 350 Degrees.

A  9" Round Baking Dish Lightly Greased with Olive Oil or with A Vegetable Spray.

2 Sweet Potatoes (Do not Peel}.

1 Zucchini, Thinly Sliced, (Do not Peel).

1 Small Red Bell Pepper, Diced.

1/2  Red Onion Diced.

3 Eggs, Whisked.

Salt and Pepper to Taste.

1/2 C Shredded Swiss Cheese or Cheddar.

Instructions:

Microwave or Boil the Sweet Potatoes.

Microwave: Scrub the Potatoes Clean, Pierce the Skin 4 - 5 Times with a Fork.

Moisten some Paper Towel and wrap them Tightly.

Place on a Microwave Safe Plate and Microwave 5 Minutes. Flip them over and continue to cook for

3 - 5 Minutes. Remove and Test by Poking with a Fork to make sure it Slides Through Evenly. 

If not ,,,,, Cook for additional 1 minute Increments.

Boil the Sweet Potatoes:

Scrub them Clean.

Chop  into 1 - 2"  Cubes. Place them in a Large Pot, cover with Cold Water by 1" ,  add a Pinch of 

Salt and Boil until Fork Tender.

Smash the Potatoes evenly in the Bottom of the Baking Dish.

Add:

Sliced Zucchini in a Single Layer.

Sprinkle evenly with Bell Pepper.

Sprinkle evenly with Onion.

Pour Egg evenly over the Vegetables.

Season with Salt and Pepper.

Sprinkle evenly with the Cheese.

Bake 30 - 40 Minutes.

Enjoy!

Peace in the Kitchen!

Spinach Egg and Cheese Casserole

 I think this will be a great Casserole for Thanksgiving Dinner.

Here's what you'll need:

Preheat the Oven to 350 degrees.

A 9" X 13" Casserole Dish Lightly Coated with Vegetable Oil or a Vegetable Cooking Spray.

12 Eggs,  Beaten.

12 oz. of  Fresh Baby Spinach. 

1 1/2 C Shredded Swiss Cheese.

1 1/2 C Small Curd Cottage Cheese.

1/2 C Diced Onion.

Salt and Pepper to taste.

1-2 tsp. Olive Oil.

In a Large Skillet on Medium Heat:

Add Oil.

Fresh Spinach, a Few Handfuls at a time.

Stirring just until Wilted.

Drain any Excess Liquid and Roughly Chop it.

In a Large Mixing Bowl:

Beaten Eggs

Cottage Cheese

Swiss Cheese

Spinach

Onion

Salt and Pepper

Mix until Thoroughly Combined.

Spoon the Mixture evenly into the Casserole Dish.

Bake 25 -35 Minutes. The Top should be Golden Brown.

Remove the Dish to a Cooling Rack for 5 Minutes before Serving.

Enjoy!

Peace in the Kitchen!

 

Banana and Peanut Butter Mug Cake

 This is just another one of my recently discovered recipes that is Diabetic Friendly. My Blog is Vegetarian with options in most recipes for Non Vegetarians and since my Diabetic Diagnosis 3 Years ago, I have added suggestions to many recipes that make them Diabetic Friendly too.

This Mug Cake is Simple to make and makes an interesting Dessert .

Here's what you'll need:

A Mug or a Small Bowl.

It's Microwaved and not Baked.

1 Banana,

1 Egg

1 TBS of Creamy Peanut Butter,  When I make it I Microwave the Peanut Butter in a Small Ramekin just to Soften it and make it easier to incorporate into the Mixture.

In the Mug or Bowl:

Smash the Banana well.

Add the Egg and Mix well.

Add the Peanut Butter and Mix Well, until Creamy Smooth.

Microwave it for 90 Seconds ( 1 1/2 Minutes) 

It should have a cake like consistency.

Allow it to Cool Slightly,

I topped it off with Cool Whip.

It was Delicious.

Enjoy!

Peace in the Kitchen!

Apple and Cocoa Cake

This Cake is made without Sugar or Flour.  The ingredients and the instructions are really simple.

Here's what you'll need:

A 6" Loaf Pan or an 8" Cake Pan, brushed with Olive Oil and lined on the Bottom only with a Piece of Parchment Paper.

A Blender or Food Processor.

Preheat the oven to 350 degrees.

4 Medium Apples (Fuji, Honeycrisp or Gala)  Cored, Peeled and Roughly Chopped.

4 Large Eggs

5 TBS Cocoa Powder ( I prefer Rodelle Gourmet Baking , Dutch Processed Cocoa)

1 tsp Baking Powder.

Instructions:

Blend all of the ingredients together in a Blender or Food Processor until Creamy Smooth, scraping down the Sides as Needed.

The Batter will be Thin.

Pour the Batter into the Pan of your Choice.

Bake 40 - 50 Minutes until a Toothpick inserted in the Center comes out Clean.

Remove from the Oven to a Wire Cooling 

Rack and allow to Cool 10 - 15 Minutes.

Transfer the Cake to the Rack to Cool Completely. 

Top Individual Slices with Whipped Cream ( I use Cool Whip)

Enjoy! 

Peace in the Kitchen!

Spinach and Cannellini White Bean Soup

I made quite a few changes to this as I made it but I didn't add them here or print it for my Hippy in the Kitchen Binders. However I did make handwritten notes on my Folder Copy. 

 Here's what you'll need:

A Large Soup Pot

2 tsp Olive Oil

2 Minced Garlic Cloves

3 Cans (15 oz. each) Cannellini Beans, Rinsed and Drained. Divided.

1/4 tsp Pepper

4  C Vegetable Broth

4 C Fresh Spinach (about 3 oz.)

1/4 C Thin Sliced Fresh Basil.

In the Soup Pot on Medium Heat:

Olive Oil until Hot.

Add:

Garlic for 30 - 45 Seconds.

Add:

2 Cans of the Beans

Pepper

Broth

Puree with an Immersion Blender.

Add:

Remaining Beans and Bring to a boil.

Reduce Heat to a Simmer and Cover for 15 Minutes.

Add:

Spinach 

Basil

Cook Uncovered for 15 Minutes.  (Stirring Occasionally)

Enjoy!

Peace in the Kitchen!

Bean and Sausage Soup

 I've adapted this Recipe to make it Vegetarian using Lightlife Gimme Lean Sausage which is Vegetarian, Of course you can make it Non Vegetarian by using your own choice of Sausage.

Here's What you'll need:

A Large Soup Pot

2 TBS Olive Oil (for Cooking the Vegetarian Sausage)

Better Than Bouillon Vegetarian Soup Base.

2 Packages of Gimme Lean  Lightlife Fresh Ground Sausage.

1 Large Onion, diced.

2 Cloves of Garlic, minced.

1 - 28oz. Can of Diced Tomatoes including the Liquid.

1 - 15oz. Can of each of the following:

Black Beans, including Liquid.

Navy Beans, drained, including Liquid.

Red Kidney Beans, drained, including Liquid.

2 C of Vegetarian Beef Broth or Vegetable Broth (I use Better Than Bouillon brand available in

No Beef, No Chicken, Seasoned Vegetable, Roasted Garlic, Mushroom and Italian Herb)

4 TBS Grated Parmesan Cheese.

1 TBS Chopped Fresh Basil Leaves.

In the Soup Pot on Medium Heat:

Olive Oil , until Hot.

Add:

Sausage

Onion

Garlic

Cook Uncovered until the Sausage is Browned.

Add the Rest of the Ingredients and Simmer the Soup until it reaches a Boil.

Cover it and Set it aside until ready to Serve and reheat Individual Servings.

Serve Hot with:

Croutons or Slices of French Baguette Bread.

Enjoy!

Peace in the Kitchen!