Summer Sesations: Rustic Summer Squash Tart

So I have been pushing everyone to go to their local farmers market's lately. Well, today is no exception! This recipe combines amazing finds from your local market, is HEART HEALTHY, and low in callories, but BIG on taste!

Rustic Summer Squash Tart
Grocery List:
1 Tbsp extra-virgin olive oil
1 lb mixed summer squash (zucchini, yellow squash and pattypan), cut in 1/4-in. rounds
2 shallots, thinly sliced
2 tsp chopped fresh thyme or marjoram, plus sprigs for garnish
1 tsp chopped garlic
Freshly ground pepper
1 refrigerated pie crust (from a 15-oz box)
4 oz Roquefort cheese, Gorgonzola or other good-quality blue cheese
1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips
1 large plum tomato, sliced, seeds removed
1 large egg, beaten

How to make it:
1. Heat oil in a large nonstick skillet over medium heat. Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender. Remove from heat; stir in thyme, garlic and pepper to taste. Cool to room temperature.

2. Heat oven to 400°F. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment. With a rolling pin, roll crust to a 13-in. round. Crumble half the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.

3. Bake 35 to 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.

Nutritional Information:
(makes 12 servings)
144cal
9g fat
1g fiber
3 WW points

Vegetarian: Veggie Burgers with Zucchini

HELLO FRIDAY!! I can not even tell you how many emails I get for vegetarian recipes. And since I started posting the sensational sides, the crowd has spoken....we love going Veg! :) But I thought, we can't be veg heads if all we eat is rice and pasta. Sometimes even vegetarians want a meal with some substance. A meal that can hold a candle to the big guns......a meal like THIS!

Veggie Burgers with Zucchini
Grocery List:
2 large zucchini or 4 small (14 oz), cut diagonally in 1/2-in.-thick slices
Nonstick spray
1/2 tsp each salt and pepper
1 box (10 oz) soy veggie patties
4 hamburger rolls
1/4 cup bottled tomato salsa
1 bag (5 oz) Potpourri potato chips (by Terra) or regular potato chips if you can't find them.

How to make it:
1. Remove broiler pan with rack from oven. Heat broiler.

2. Place zucchini slices in a single layer on broiler rack. Coat both sides with nonstick spray; sprinkle with the salt and pepper.

3. Broil 4 in from heat source 4 to 5 minutes per side until charred and tender. Remove to a plate.

4. Place burgers on rack and broil as package directs (don't overcook or burgers will be tough).

5. Place rolls, cut side up, on rack. Broil briefly to toast.

6. Tob bottom of each roll with a burger, zucchini and salsa. Cover with roll top. Serve with potato chips.

Nutritional Information:
(makes 4 servings)
435cal
15g fat
10g fiber (WOW thats a lot of fiber!)
9 WW points

Sensational Sides/Vegetarian: Roasted Cauliflower and Onions

Good Monday Morning! I first wanted to say thank you for all of the emails about the new addition to the blog, the "Sensational Sides". These are usually vegetarian, so I have had lots of awesome comments about that also. I know sometimes it's hard to come up with side dish or vegetarian ideas, so I am really happy that these are helping everyone!

Roasted Cauliflower and Onions
Grocery List:
1 small head each purple, yellow, green and white cauliflower (about 5 lb total), cut in 1 1/2-in. florets {**See note!}
3 large Vidalia onions, each cut lengthwise in 8 wedges
3 Tbsp extra-virgin olive oil
1/2 tsp each salt and pepper
1/2 cup pitted Kalamata olives, cut in slivers
1/4 cup grated Parmesan
2 Tbsp chopped Italian parsley

How to make it:

1. Heat oven to 475°F. Put cauliflower and onions, then oil, salt and pepper in a heavy-bottomed roasting pan; toss to mix and coat.

2. Roast 40 to 45 minutes, tossing vegetables every 15 minutes, until lightly charred and tender.

3. Add olives, cheese and parsley; toss to combine. Transfer to a large serving bowl. Serve hot, warm or at room temperature.

**If your local grocery store doesn't carry the different colors of cauliflower, then check out your farmers market or a gourmet shopping center such as whole foods or central market!

Nutritional Information:
(makes 12 servings)
86cal
5g fat
3g fiber
2 WW points

Sensational Sides: Heirloom Tomato Gratin

The summer is full of beautiful fruits and veggies! Have you visited your local farmers market lately? I love it! I love seeing all the beautiful offerings from the local crowd. Breads, jellies, produce, meat, you name it!

So before I go into a food coma, let me get this recipe out there! It was inspired by the summer time, but it is also warm and hearty so it can be made all year long. Its a perfect Vegetarian Meal, or a Sensational Side! Enjoy!

Heirloom Tomato Gratin
Grocery List:
1 clove garlic, cut in half
3 Tbsp extra-virgin olive oil
1 large Vidalia onion, chopped (these are these huge super sweet onions)
1/2 tsp grated orange zest
3 Tbsp orange juice
2 tsp honey
1 Tbsp fresh thyme, chopped (dried is fine if you dont have fresh)
4 lb mixed heirloom tomatoes, thickly sliced
1/2 tsp each salt and pepper
2 cups fresh bread crumbs
1/4 cup grated Pecorino Romano cheese

How to make it:
1. Heat oven to 425°F. You'll need a shallow 2- to 21/2-qt baking or gratin dish.

2. Vigorously rub inside of dish with garlic; discard garlic. Brush dish with 1 Tbsp oil to coat.

3. Heat 1 1/2 Tbsp oil in a large skillet over medium-low heat. Add onion and cook 15 minutes, stirring often, just until translucent and tender, but not browned. Remove from heat; stir in orange zest and juice, honey and 1 1/2 tsp thyme.

4. Scatter half over bottom of prepared dish; top with half the tomatoes and season with half the salt and pepper. Top with remaining onion mixture, tomatoes, salt and pepper, overlapping tomato slices to fit.

5. Mix bread crumbs, cheese and remaining 1/2 Tbsp oil and 1 1/2 tsp thyme until crumbs are evenly moistened. Sprinkle over tomatoes.

6. Bake 20 to 24 minutes until crumbs are golden and juices bubble. Serve hot or warm.

Nutritional Information:
(makes 10 servings)
130cal
7g fat
3g fiber
3 WW points

Vegetarian: Grilled Alfredo Pizza

So one thing that I can never post enough of and I am constantly getting emails for is Vegetarian entrees that don't always have eggplant in them! hehe So I came up with this little recipe that satisfies your taste a vegetarian meal without being "Eggplant Parmesan"!

Grilled Alfredo Pizza
Grocery List:
1 tube refrigerated pizza crust
1 lb whole portobello mushrooms, stems removed
1 each red and yellow pepper, quartered and cored
1 each medium zucchini and yellow summer squash, cut lengthwise in 1⁄2-in.-thick slices
Nonstick spray
3⁄4 tsp salt
1 cup reduced-fat mushroom Alfredo sauce (or jarred Alfredo and a can of mushroom slices)
5 oz smoked mozzarella cheese, shredded (11⁄4 cups)

How to make it:
1. Heat barbecue grill. Lightly dust 2 baking sheets with flour.

2. On a lightly floured surface, press dough into a 15 x 11-in. rectangle. Cut in quarters; place 2 on each baking sheet.

3. Lightly coat veggies with nonstick spray; sprinkle with salt.

4. Grill vegetables, turning once: mushrooms and peppers 10 to 12 minutes (mushrooms should be tender and peppers charred), squashes 8 to 10 minutes until tender. Cut mushrooms and peppers in slices, squashes in half crosswise.

5. Grill 2 pieces pizza dough at a time, 1 minute or until undersides are browned. Using tongs, turn dough over and grill 30 seconds or until undersides stiffen. Return to baking sheets; repeat with remaining dough. Spread crusts with sauce. Top with vegetables and cheese.

6. Grill 2 pizzas at a time, covered, 2 to 3 minutes until cheese melts, making sure undersides of pizzas don’t burn.Take ingredients to the grill along with a cutting board and knife.

Nutritional Information:
396cal
15g fat
4g fiber
8 WW points

Vegetarian: Falafel

Hey Everyone! Sorry I'm so late today, but we are flooded with rain, and I didn't want my computer on!
But I come with a really awesome recipe that doesnt seem vegetarian!

Falafel:
Grocery List:
1 egg
1/4 cups Cilantro
1 1/2 servings Ground Cumin
1/4 teaspoons Cayenne
2 tablespoons Garlic
1 can Garbanzo Beans
1/4 cups Bread Crumbs
1 cup plain, nonfat yogurt
1 cucumber, diced (with skin)
3 whole wheat pita's

How to make it:
1. Combine all ingredients, EXCEPT yogurt, cucumber and pita's, into food processer, and process until smooth.

2. Then form patties and fry in cooking spray in non-stick pan.

3. Mix yogurt with cucumber.

4.) Fill pita with two falafel patties and top with yogurt sauce.

Nutritional Information:
286cal
5g fat
8g fiber
5 WW points

Taking a Break: Orecchiette Alla Rustica

Well, I LOVE Pasta! And, I lied, because I acutally am sharing THREE vegetarian meals today!!

Orecchiette Alla Rustica
Grocery List:
1 lb orecchiette (tiny disk-shape) pasta

Sauce
2 Tbsp olive oil
3 large cloves garlic, thinly sliced
1 can (15 oz) cannellini beans, not drained
1⁄3 cup pitted kalamata olives, cut in half (you can use regular black olives if you dont like kalamata)
1⁄2 cup chopped fresh parsley
1⁄2 cup diced bottled roasted red pepper
Freshly ground black pepper, to taste
1⁄4 cup grated Romano cheese

How to make it:
1. Cook pasta in a large pot of lightly salted boiling water as package directs.

2. Meanwhile heat oil in a large, deep skillet over medium heat. Add garlic; sauté just until golden. Immediately add beans with their liquid, the olives, about 1⁄2 the parsley and all the roasted pepper. Stir to mix, then cook until hot.

3. Transfer 1⁄2 cup cooking water from pot to skillet. Drain pasta, add to skillet along with remaining parsley and black pepper. Toss to mix and coat. Remove to serving bowl or plates; sprinkle with cheese.

Nutritional Information:
419cal
9g fat
5g fiber
8 WW points

Taking a Break: Corn and Little Tomato Saute (vegetarian)

Yay! Another Vegetarian meal! You know its so healthy to go veg-o once or twice a week! But if you MUST have meat, I reccomend a grilled tuna or swordfish (when it's in season) steak. Just brush it with some olive oil, salt, pepper, and lemon juice! (grill in a grill pan 3min. per side for tuna, 5min. per side for swordfish).

Corn and Little Tomato Saute
Grocery List:
2 tsp each olive oil and stick butter
3 ears fresh corn, kernels cut from cobs (about 11/2 cups)
1 pt mixed little tomatoes (such as cherry, grape and pear)
1/3 cup chopped chives
1/2 tsp each salt and freshly ground pepper

How to make it:
1. Heat oil and butter in a large nonstick skillet over medium-high heat. Stir in corn and tomatoes and sauté 2 to 3 minutes or until tomatoes just begin to split.

2. Remove from heat; stir in chives, salt and pepper.

Nutritional Information:
100cal
5g fat
3g fiber
2 WW points

Taking a Break: Broccoli, Mushroom and Roasted Pepper's (Vegetarian)

I also have emails for Vegetarian Meals, and today, Im sharing two! This one is super yummy! I could just eat the whole recipe it's so good!

Broccoli, Mushroom, and Roasted Pepper's
Grocery List:
2 Tbsp olive oil
3 large shallots, peeled and sliced
8 oz shiitake mushrooms, stems removed, caps sliced 1⁄4 in. thick
8 cups fresh broccoli florets
1 jar (7 oz) roasted red peppers, chopped (1⁄2 cup)
1⁄2 tsp salt
1⁄4 tsp freshly ground pepper
2 Tbsp balsamic vinegar

How to make it:
1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; sauté 2 minutes.

2. Add broccoli; sauté 2 minutes. Add roasted peppers, salt, pepper and 2 Tbsp water. Cover and, stirring once, cook 4 to 5 minutes until broccoli is just tender. Remove from heat; toss with vinegar.

**Planning Tip: Slice the shallots and mushrooms, cut the broccoli into florets (or use precut) and chop the roasted peppers up to 2 days ahead. Bag separately and refrigerate.

Nutritional Information:
59cal
4g fat
2g fiber
1 WW point

Vegetarian: Beans on Rice

Today's recipe is a non traditional Vegetarian Meal! I love having a filling meal without being stuffed!

Beans on Rice:

Grocery List:

2 tsp oil

1 cup chopped onion

1 Tbsp minced garlic

1 cube vegetable broth

1 box frozen chopped kale (or spinach)

2 cans black beans, rinsed

2 tsp smoked paprika

1 tsp each dried thyme and ground cumin

How to make it:
1. Heat oil in a 3-qt saucepan. Add onion and sauté 2 to 3 minutes until translucent. Stir in garlic; cook 30 seconds or until mixture is fragrant.

2. Add 1 cup water, the broth cube and kale. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 5 to 6 minutes until kale thaws. Add beans, paprika, thyme and cumin; simmer 5 minutes to develop flavor.
Serve over rice with lemon wedges and hot sauce.

**When cooking rice, shred a carrot or two and add to the boiling water just before adding the rice.

**Serve with boiled and salted Edamame

Nutritional Information:

212cal

4g fat

12g fiber

4 WW points

Vegetarian: Breakfast for Dinner

Raise your hand if you like pancakes? (Me! me! me!) But most of us don't think of pancakes as anything than "Shake and Pour" or "Just add water". But I'm here to tell you that you can make YUMMY pancakes that are out of this world, and out of the ordinary! Did I also mention they aren't bad for you either? Now, I know it looks like they have a lot of "stuff" in them, but look down the list and you will see that most of it is stuff you have in your pantry anyway.

Pumpkin Ginger Pancakes
Grocery List:
1 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt

How to make it:
1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In another bowl, mix egg, milk, pumpkin, yogurt, and butter until well blended.
Stir egg mixture into flour mixture just until evenly moistened.
2. Gently heat your skillet and spray with cooking spray. Ladle out batter in to pancake size desired. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer.

**Serve with warm maple syrup! YUM!

Nutritional Information:
Serves 2-3 (makes 8 pancakes)
211 cal.
12g fat
1g fiber
5 points

Vegetarian: Eggplant Parmesan

I was asked yesterday if I was ever going to offer Vegetarian Meals on this site, so I am more than happy to oblige! :) I actually love going meat-less a few times a week, so I have plenty of recipes that I love to fall back on!

Eggplant Parmesan

Grocery List:

2 eggplants (2 1/2 lb), cut in 1/2-in.- thick rounds

Nonstick spray

1/2 tsp freshly ground pepper

1 jar (26 oz) marinara sauce (about 3 cups)

1 1/2 cups (6 oz) shredded part-skim mozzarella

1/2 cup grated Parmesan

How to make it:
1. You’ll need a broiler pan with rack and a shallow 3-qt baking dish.

Heat broiler.

2. Place half the eggplant on broiler rack;

evenly coat with nonstick spray then sprinkle with half the pepper. Broil 4 in. from heat 4 to 8 minutes per side until lightly browned and tender. Repeat with remaining eggplant and pepper.

3. Heat oven to 350°F.

4. Spread 1/2 cup marinara sauce in baking dish. Line with 1/2 the eggplant.

Spoon on 1 1/4 cups sauce; top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella. Sprinkle with Parmesan; cover with foil.

5. Bake 45 minutes or until bubbly. Let rest 15 minutes.

**Plan ahead: You can assemble through Step 4 and refrigerate up to 1 day before baking. If you bake it straight from the fridge, add about 10 minutes to baking time.

Nutritional Information

Makes 6 servings

186 cal.

9g fat

6g fiber

4 WW points