Zucchini Chips

This time of year always seems to offer an overabundance of produce- zucchini included. I found this recipe at cookinglight.com and gave it a shot last week. Tasty, crispy, delicious. I decided to recreate the "chips" tonight with a few changes.

The following steps yeiled baked, crunchy, flavorful fall zucchini:

1.) Slice zuccs into approx 1/4 in thick "chips"
2.) Dip into milk (I used almond milk) so the breading sticks. I put the zucc chips in a tupperware, poured in a little almond milk, adhered the top and shook the whole mix so the zuccs were coated
3.) Mix together approx 1/2 c bread crumbs, dash of salt/pepper, and lemon pepper (or a "flavor packet" of your choice). Last time I used cayanne but I wanted a more acidic flavor this time
4.) Move zucc chips from milk to breading mixture and toss a few at a time so they're evenly coated
5.) Spread chips on a baking sheet coated with Pam
6.) Bake at 425 for about 15 minutes
7.) Remove from oven, turn chips, and sprinkle with a little fresh grated parm
8.) Return to oven and bake an additional 15 minutes or until lightly brown

The end result:



They're such a great side dish. We enjoyed them this evening along with sloppy janes (with fresh tomatos- yum!) and sweet corn. I'm not sure late summer meals get much better!

Hope you enjoy! :)

Summer Veggies

Happy Tuesday!

I am so excited that the lovely Ms. Molly gave the Sloppy Jane recipe a try and it was a success! When I saw this recipe at Itzy's Kitchen I was so excited to give it a try and it turned out even better than I hoped- I'm thrilled that Molly and Ryan loved it, too!

Last night I was excited to make dinner with tons of fresh summer veggies. We stopped at the health food store after work to pick up some staples for the week:

• Ezekial Muffins
• Oikos Yogurt (the honey flavor is amazing!)
• Ginger Beer for P
• Bananas
• Quinoa for Zucchini boats

We also buzzed by City Vineyard and I decided to try a new bottle of wine made with organic grapes:

It was sooooo tasty! Just what the doctor ordered after a very long Monday :) I used a little self-restraint and only had a glass (plus a little splash) but it is definitely one I'll buy again.

For dinner, I chopped up some fresh new potatoes my mom bought at the farmers market and tossed them in the juice of one lemon, salt, pepper, herbs de provence, and a little olive oil. I poured the whole mix onto a baking sheet and popped them in the oven at 425. I think they baked for about 40 minutes but I didn't pay too much attention. I stirred them around a few times and pulled them out of the oven when they looked nice and crispy. A delicious late summer treat!

Along with that I made a "glop" that Parker said looked like barf. And then he ate a giant plate of said barf ;) It used the following ingredients and added them to a saucepan on medium high heat in this order:

• splash of olive oil
• 1/2 sweet onion cooked thoroughly
• 5 chopped carrots
• fresh peas (about 1 1/2 cups)
• 10 sliced mushrooms
• lemon juice
• salt and pepper
• 2 tbsp low fat sour cream
• about 1/4 c fresh grated Romano cheese

I cooked the onion for about 15 minutes before adding the carrots, waiting until those started to soften before adding the peas, and then threw in the mushrooms and lemon juice after the peas softened. I put a lid on for a little bit so the peas would steam and threw in the sour cream and Romano at the last minute before serving.

My plate:

It was a great, fairly quick, very easy and fresh summer meal!

Hope you're having a lovely week!