Zucchini and Tomato Gratin
Makes 6 servings
Ingredients
2 medium zucchini, sliced
4 to 5 roma tomatoes, sliced
2 Tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
Salt and pepper, to taste
1/3 cup grated parmesan cheese
1/4 cup panko breadcrumbs
Fresh basil, optional
Instructions
Preheat oven to 375 degrees F.
Lightly coat an 8×8 inch baking dish with cooking spray and arrange zucchini and tomato slices, alternating between the two.
Drizzle veggies with olive oil, sprinkle with garlic powder, onion powder, Italian seasoning, salt and pepper then top with parmesan cheese and bread crumbs. Cover with foil.
Bake in the oven for 25 to 30 minutes until veggies are tender then remove foil and bake an additional 10 minutes until lightly browned. Top with fresh basil (optional), serve immediately and enjoy!
Recipe from Eat Yourself Skinny
Garlic Herb Roasted Potatoes & Green Beans
Makes 4 servings
Ingredients
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1 pound red potatoes quartered
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1 pound fresh green beans trimmed
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¼ cup butter melted
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2 tablespoons garlic minced
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2 tablespoons fresh rosemary or thyme minced
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1 tablespoon fresh chopped parsley
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Salt and pepper to taste
Instructions
Preheat oven to 375°F. Line a baking sheet with a silicone mat or parchment paper.
Place potatoes on baking sheet.
In a small mixing bowl, add butter, garlic, rosemary or thyme, and parsley. Stir to combine.
Pour half of the butter mixture over potatoes. Stir to fully coat potatoes. Season with salt and pepper.
Bake for 25 minutes. Then remove from oven.
Add green beans to baking sheet. Pour remaining butter mixture over potatoes and green beans. Stir to fully coat, and season with salt and pepper.
Bake an additional 20 minutes until potatoes are tender and cooked through.
Season with salt and pepper to taste. Serve immediately.
Recipe from The Gracious Wife
Strawberry-Balsamic Salad
Makes 4 servings
Ingredients
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2 cups quartered strawberries, divided
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2 tablespoons balsamic vinegar
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¼ teaspoon salt plus 1/8 teaspoon, divided
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½ teaspoon ground pepper, divided
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3 tablespoons extra-virgin olive oil
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1 tablespoon ketchup
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1 tablespoon strawberry preserves
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1 pound chicken tenders
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1 (5 ounce) package baby spinach
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½ cup sliced almonds, toasted
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½ cup crumbled feta cheese
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½ cup torn fresh basil leaves
Instructions
Preheat grill to medium-high.
Combine 1 cup strawberries, vinegar and 1/4 teaspoon each salt and pepper in a blender. Blend until smooth. With the motor running, slowly drizzle in oil. Transfer 1/2 cup of the vinaigrette to a large bowl. Add ketchup and preserves to the blender and pulse until smooth.
Sprinkle chicken with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Oil the grill rack. Grill the chicken until it releases easily, 1 to 2 minutes. Flip and baste with the BBQ sauce from the blender. Cook, flipping and basting every 15 seconds, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 4 minutes more. Transfer to a plate and let rest for 5 minutes.
Add spinach, almonds, feta, basil and the remaining 1 cup strawberries to the vinaigrette; toss to combine. Serve the salad topped with the chicken.
Recipe from Eating Well