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Friday, January 25, 2013

Thurs. Jan 24th

Roasted Zucchini & Yellow Squash Ricotta Cheese Sourdough Crispbreads

Daily Tidbit: I haven't always been the world's biggest fan of Yellow Squash, but I found out a way to cook it that is super yummy - Roasting!  I love how easy it is too:  slice, brush with Oil, season with Salt and roast at 425 until slightly browned.  It made for a super satisfyingly sweet sandwich with Ricotta Cheese on a couple Sourdough Crispbreads (pictured above) today. 

Yellow Squash is good for your heart, colon, prostate, eyes and bones; is low Calorie and Vitamin rich - so enjoy!  Check it out:


Cheerios with Walnuts & Blueberries in Milk

Breakfast: Cheerios with Walnuts & Blueberries in Milk 

1 cup Cheerios
1 cup Fat Free Milk
2 tbsp Plain Walnuts, chopped
1/2 cup fresh Blueberries
5 oz Apple Juice
Regular Coffee, 1/2 tsp All Natural Unsweetened Cocoa, splash Fat Free Milk



Broccoli Raisin Salad
Zucchini Chickpea Curry

Lunch: Leftovers!
1 cup Broccoli Raisin Salad, made with:  Broccoli, Cauliflower, Carrots, Sunflower Seeds, Red Onion, Raisins, Dried Cranberries and tossed in a Mayo based Dressing
1 cup Zucchini Chickpea Curry (recipe below)
Decaf Coffee, splash Fat Free Milk


Roasted Zucchini & Yellow Squash Ricotta Cheese Sourdough Crispbreads
Roasted Zucchini & Yellow Squash Ricotta Cheese Sourdough Crispbreads

Snack: Roasted Zucchini & Yellow Squash Ricotta Cheese Sourdough Crispbreads
2 Sourdough Crispbreads (35 Calories each!)
topped with Part Skim Ricotta Cheese and roasted slices of Zucchini & Yellow Squash
Water with Lemon  

*To Roast the Veggies, just slice Zucchini/ Yellow Squash 1/4 inch thick lengthwise, put on Silpat or Parchment Paper on Cookie Tin and brush with Canola Oil, season with  Salt and Roast at 425 for about 30 minutes, or until they begin to brown.


Snack: 2 small Trader Joe's Peanut Butter Chocolate Cups


Organic Yellow Corn Nachos with Beans, Avocado, Salsa & Corn

Dinner: Cheddar Corn Nachos
Organic Yellow Corn Lower Sodium Tortilla Chips, toasted with:
1/4 cup shredded Cheddar Cheese & topped with:
Salsa Dip: 1/2 cup No Salt Added canned Corn + 1/2 Avocado + 1/2 cup canned Kidney Beans (drained/ rinsed) + 3 tbsp jarred Medium Salsa + 1 tbsp Water

Braeburn Apple
Dessert:  1 Local Braeburn Apple, Water

Zucchini Chickpea Curry Recipe:
This is a variation of Cooking Light's Chickpea Curry I made last week, here:

But here is the recipe of the Zucchini Chickpea Curry I made: 

Heat Dutch oven over medium-high heat.  Add 1 tbsp Canola oil to pan; swirl to coat.  Add 2 Zucchini, diced and 1/2 Yellow Squash, diced and saute 5 minutes or until beginning to brown a little.  Stir in 1 tsp Yellow Curry and cook for a couple minutes.  Add 1 can Chickpeas (rinsed/ drained), 1 cup of Organic No Salt Added Marinara, & 4 oz fresh Spinach; cook 2 minutes or until Spinach wilts, stirring occasionally.  Remove from heat; stir in 1/2 cup Low Fat Plain Yogurt. 

Loved this; super Yummy!


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