Summer comes with a wealth of yummy vegetables, which are great tasting and have the benefit of being super filling! To take advantage of that seasonal abundance, here are a few family favorite veggie recipes.
Props to our friend Brad for this one. I’m not a fan of squash or onions in general, and I LOVE this recipe! It’s great freshly cooked, and like lasagna, gets even better after the 2nd or 3rd day in the fridge.
3 Yellow Squash
1 Small Onion
1 to 2 tsp Olive Oil
3/4 cup Water
Salt and Pepper to taste
(1) Roughly chop the onion and put into a pan with the olive oil over medium heat. Allow the onions to soften.
(2) Cut the squash into rounds/ halves and toss into the pan with the onions. Pour in the water.
(3) Add salt and pepper.
(4) Allow the squash to cook down and soften.
Serving size: 1 cup. Approximately 1PP (due to olive oil)
The crust is the priciest part of the pizza. Replace with a portabella cap and suddenly you have a low-point, high fiber, tasty pizza!
1 large Portabella Mushroom Cap
2 Tbsp Homemade Pizza Sauce
1/4 Cup Fat Free Mozzerella Cheese
Turkey Pepperoni or Vegetarian Pepperoni Slices (3 to 6)*
(1) Spray cooking sheet with olive oil.
(2) Place mushroom cap stem side down on cooking sheet. Spray top of cap with olive oil, sprinkle with salt.
(3) Cook mushroom at 400 degrees for 10 minutes..
(4) Turn mushroom cap stem side UP. Spread pizza sauce over face of mushroom.
(5) Place pepperoni slices on top of sauce.
(6) Sprinkle 1/4 cup of cheese on top of “pizza”. Sprinkle dried basil to taste.
(7) Place back on cooking sheet and bake at 350 degrees for approximately 5 minutes, until cheese is melted.
*I like to toast my veggie pepperoni slices before using them. It seems to give them a better flavor. I use the Light Life brand.
Grilled Stuffed Peppers
These take a little bit of practice, but they are very worth it. My 12 year old loves these, and they’re always a big hit with company. They’re also great for a summer barbeque or cook out.
8 Anaheim Peppers, preferably “rounder” for easier cuts
2 Cups Shredded Fat Free Mozzerella Cheese
1/4 Cup Panko Bread Crumbs
2 Tablespoons Parsley
(1) Cut peppers lengthwise then in half round cuts at the top, as shown.
(2) De-seed and cut out white membranes
(3) Set peppers aside.
(4) Combine cheese, breadcrumbs and parsley in a plastic, zip top bag. “Massage” breadcrumbs and parsley into the cheese to combine, as shown.
(5) Using equal amounts of cheese mixture, stuff each pepper. Refrigerate until ready to cook.
(6) Grill over low heat on the grill. Peppers are done when they are somewhat blackened and soft. Exposed cheese should be golden brown.
Serving Size: 1 pepper, approximately 1 PP.
Wishing you an awesomelicious, veggie-filled day!