Squash Browns

A bumper crop of Summer Squash necessitated some creative cooking. I can only eat grilled squash so many times a month....So I whipped up this recipe on the fly.

Ingredients:
4 medium sized Summer squash
1 yellow onion
3 cloves garlic
1 tsp fresh parsley
2-3 tsp fresh basil
1 tsp fresh oregano
1/2 cup parmesan cheese
3 eggs
2 tsp sour cream
2 tsp sea salt


Shred squash and onions in food processor. Let sit on a paper towel in a colander for 15 minutes. Squeeze out squash to remove as much moisture as possible.
Chop garlic and fresh herbs in food processor combine with squash onion mixture in a large bowl.
Add cheese, eggs sour cream and salt.
Mix well.

Heat skillet with olive oil.
Form the squash mixture into small patties. When oil is hot, carefully drop the patties into the oil. Flatten with spatula. Brown on both sides. Drain on paper towels.

**I made these in advance then arranged them in a single layer on a greased cookie sheet and warmed them up in the oven at 200 degrees for about 15 minutes**

Serve with a dollop of sour cream.

Basil Chicken Packets

Basil Chicken Packets

• 4 chicken breasts - I use boneless skinless
• Heavy duty aluminum foil - 4 sheets approx. 12x18"
  
• 2 T. chopped parsley
• 2 t. grated lemon peel - I use fresh lemon zest
• 2 t. dry basil leaves - I use fresh chopped basil
• 1/2 t. each salt and pepper
• 2 medium yellow squash, sliced
• 1 medium red pepper, cut in rings

Center 1 chicken breast on each foil sheet. Mix parsley, lemon peel, basil, salt, and pepper. Sprinkle over chicken. Top with squash and red peppers.
Bring up sides of foil to make a packet.  Leave room for heat to circulate inside.
Place packets on grill over medium hot coals. Grill for 11-13 minutes or until chicken is cooked and vegetables are tender.

Cajun Sausage and Beans

Cajun Sausage and Beans

• 1 lb turkey sausage, cut into 1/4 inch thick slices
• 2 cans black beans, rinsed and drained
• 1 can diced tomatoes with garlic and onions
• 1 medium green pepper, chopped
• 2 t. cajun seasoning
• 4 sheets of aluminum foil, 12x18"

1. Mix sausage, beans, tomatoes, green pepper and seasonings
2. Center 1/4 of the bean mixture on each sheet of foil
3. Bring up foil sides to make packets; leave room for heat circulation.
4. Grill packets over medium hot coals or until thoroughly heated.

Greek Chicken and Vegetables

Greek Chicken and Vegetables

• 4 boneless skinless chicken breasts
• 2 cups fresh or frozen cut green beans or 1 can of cut green beans, drained
• 1 can diced tomatoes with garlic and onion
• 2 t. dried oregano leaves
• 1 t. salt
• 1/4 t. pepper
• 4 sheets of aluminum foil approx 12x18"
• 1 pkg crumbled feta cheese

1. Cut chicken in stripes. Toss with beans, tomatoes, oregano, salt and pepper.
2. Center 1/4 of mixture on each sheet of foil.
3. Bring up sides of foil to make packets; leave space for heat circulation.
4. Place packets on grill over medium hot heat. Grill 10-14 minutes or until chicken is cooked and vegetables are tender crisp. Open foil packets; and sprinkle with cheese.

Green Chili Burritos

{Ingredients}

1 to 2 lbs ~ Ground beef 

1 small can ~ Green Chili's

1 to 2 cans ~ Cream of mushroom soup

shredded cheese

 flour tortillas

1 can ~ potatoes (optional) 

1 small can ~ sliced mushrooms (optional)

{Directions}

brown ground beef in frying pan. add green chili's & saute for 5 minutes or so. then add cream of mushroom soup & potatoes and stir it all together. Heat until heated through.

Put into tortilla with cheese and wrap it. Warm in Microwave to melt cheese. Serve & enjoy!

Candace Cameron Bure's Chopped Salad

I haven't tried this yet, but it looked great on Twitter. Seems like a nice healthy, fast summer lunch or dinner! Some variations include switching the lunchmeats with grilled chicken or leftover broiled turkey or chicken breast, adding drained and rinsed black beans and adding pretty much any veggie you can possibly think of!

Chopped Salad Recipe
This salad is SO easy to make and it's incredibly healthy and delicious! There's no right way to do it- just get chopping. If you're making it for yourself, chopped about 1/2 cup of each thing. If you're making it for a group- go up to 2 or 3 cups of each ingredient!

Here's what I used: Ingredients
Broccoli
Cauliflower
Spinach leaves
Yellow Bell Pepper
Tomato
Corn (raw from the cob)
Avocado
Egg Whites Only (Hard boiled)
Ham (deli sliced)
Turkey (deli sliced)
Salami (deli sliced)

Chopped everything into bite sized pieces and mix! Add pepper to taste. I drizzled a teaspoon of Extra Virgin Olive Oil after it was plated. I suggest doing so, incase you have leftovers. This way it won't get soggy in the fridge.

Here's the Key: The Avocado adds it's own oil- keeping everything together and flavorful. You really don't need any dressing because of it.

I only added pepper to taste because the ham and salami have enough salt on their own. Remember, salt in excess isn't good for you.

If you're a vegetarian, skip the meats!

Hard boiled egg whites are pure protein!! If you're needing more protein in your diet, this is a great way to get it.

Aside from the meats and eggs, everything should be chopped raw. No cooking required! How easy is that?

Oatmeal Breakfast Bread

Oatmeal Breakfast Bread
Topping:
¼ c. chopped nuts
¼ c. light brown sugar
¼ t. cinnamon

Bread:
2 eggs
1 ¼ c. unsweetened apple sauce
1/3 c. canola oil
¼ c. whole milk, buttermilk or plain yogurt
1 ¼ c. AP flour or whole wheat flour
½ to ¾ sugar (by preference)
1 ½ t. baking powder
¾ t cinnamon
½ t baking soda
½ t salt
¼ t ground nutmeg
Pinch of cloves
½ c. dried fruit - figs, apples, raisins
1 c. old fashioned oats

Preheat oven to 350 degrees. Butter and flour (and parchment the bottom of if you’re so inclined) a 9 “ loaf pan or two 8 “ pans (loaves won’t be as tall, but if you try to put it all in an anything smaller than a 9” it will overflow during baking. Trust me :))
Mix topping together in a small bowl. Set aside.
In a medium bowl, whisk eggs, sugar, applesauce, oil and milk. Set aside.
In a large bowl stir together the flour, baking powder, soda, cinnamon, salt, nutmeg, cloves and oats. Toss dried fruit in flour mixture just to coat. Pour the wet ingredients over the flour mixture and fold with a rubber spatula just until combined.
Pour the batter into prepared pan(s). Sprinkle with topping. Bake 9” loaf 50-60 minutes. Smaller loaves 45-55 minutes.
Cool for 10 minutes in the pan, then turn out on a rack to cool.