Fresh Summer Recipe

Baked Chicken & Zucchini
Serves 4

Ing:
1 Egg
3/4 tsp salt, divided
1 c. dry bread crumbs
4 Tbsp olive oil
4 Medium tomatoes, sliced
2 tsp. minced fresh basil (I added the whole "bunch")
1 Tbsp. water
1/8 tsp. pepper
4 Boneless skinless chicken breast halves
5 medium zucchini, sliced
1 c. shredded mozzarella cheese, divided

Prep:
In a shallow bowl, beat egg, water, 1/2 tsp salt and pepper
Set aside 2 Tbsp. bread crumbs
Place the remaining crumbs in a large resealable plastic bag (I just used a plate and dipped)
Dip chicken in egg mixture, then place in bag and shake to coat
In a skillet, cook chicken in 2 Tbsp. oil for 4 minutes in each side or until golden brown
Remove and set aside
In the same skillet, saute zucchini in remaining oil until crisp-tender; drain
Transfer to a greased 13x9x2" baking dish
Sprinkle reserved bread crumbs over zucchini
Top with tomato slices
Sprinkle with 2/3 c. mozzarella cheese, basil and remaining salt
Top with chicken
Cover and bake at 400 for 15 minutes
Uncover, sprinkle with remaining cheese
Bake 10 minutes longer or until cheese is melted

(I got this from a website called "Meals Matter" http://www.mealsmatter.org/ )
This recipe taste so fresh with the fresh basil and fresh veggies-it makes great leftovers too!

Healthy and Fresh Recipe

(This is so good and can be served over brown rice)

Salmon with Cilantro and Lime

1 pound Salmon, halibut, tuna or swordfish steaks
2 tablespoons fresh lime juice
¼ cup Bragg Liquid Aminos (or low sodium soy sauce)
1 tsp. cornstarch
½ tsp. minced fresh ginger
1.2 tsp. olive oil
½ cup slivered red or yellow onion
2 cloves garlic, minced
¼ cup coarsely chopped fresh cilantro

Cut Salmon into 1-inch pieces; sprinkle with lime juice

Place Bragg’s Aminos (soy sauce) and cornstarch in cup; blend until smooth. Stir in ginger; set aside.

Heat oil in wok or large nonstick skillet over medium heat until hot. Add onion and garlic; stir-fry 2 minutes. Add salmon; stir-fry 2 minutes or until fish flakes easily when tested with fork.

Stir Bragg’s mixture; add to wok. Stir-fry 30 seconds or until sauce boils and thickens. Sprinkle with cilantro. Garnish with lime wedges, if desired.

Serves 4

Easy Winter Soup Recipe

Hearty Lasagna Soup

1 pound ground beef (or lentils)
¼ tsp. garlic powder
28 oz. veggie broth (or 2 14-ounce cans Beef Broth with Onion)
1 diced tomato (or 1 14 ½ oz. - can diced tomatoes)
¼ tsp. dried Italian seasoning
1 ½ cups uncooked mafalda or corkscrew wheat pasta
¼ cup grated Parmesan cheese

Prep/Cook Time: 25 min.

Cook hamburger meat or lentils with garlic powder according to package directions.

Add broth, tomatoes and Italian seasoning. Heat to a boil.

Stir in pasta. Cook over medium heat 10 minutes or until pasta is done. Stir in cheese. Serve with additional cheese if desired.

Serves 4

Healthy and Yummy Recipe

I love these pancakes. They taste similar to IHOP's nut and grain pancakes. Maybe better! Enjoy


Grain and Nut Whole Wheat Pancakes
Prep Time: 10min
Cook Time: 20 min.
Yields: 4 servings

Ing:
1 1/2 cups old-fashioned oatmeal
1 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1 cup milk
1/4 cup oil (veg, canola, olive)
1 egg
1/3 cup sugar
3 tablespoons chopped pecans (or walnuts)

Dir:
Optional-grind the oats in a blender or food processor until find (I didn't do anything to the oats-MF)

In a large bowl, combine dry ing.

In another bowl, combine wet ing. until smooth.

Mix wet ing. into dry with a few strokes. Stir in nuts, if desired.

Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet . Cook the pancakes for 2 to 4 min. per side or until brown.