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Spicy Mexican Zucchini Casserole

















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Spicy Mexican Zucchini Casserole







I made this recipe several weeks ago when I had overflowing zucchini in the fridge. I found it on All Recipes and was intrigued at putting zucchini into a Mexican type dish. The original recipe can be found here. Below is the way I made it, with a few modifications to suit my tastes .







8 servings







INGREDIENTS 







2 tbsp olive oil



2 medium to large zucchini, cubed



1 cup chopped onion



1 tsp garlic salt



1 tsp paprika



1 tsp dried oregano



1 tsp cayenne pepper, or to taste



1 cup cooked long grain rice



1 can black beans



1-2 tomatoes, chopped



1 1/2 cups shredded cheddar cheese







INSTRUCTIONS 







1-Preheat the oven to 350 degrees F.







2-Heat the oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10 minutes. Season with garlic salt, paprika, oregano and cayenne pepper and continue cooking and stirring until fragrant. Mix in the rice, beans and tomatoes and cook until just heated through. Remove from heat. Mix it one cup of cheese until well blended. Transfer to a 9 x 13 inch baking dish and top with remaining cheese. Cover the dish with a lid or foil.







3-Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly. Serve with tortillas.



















Tex-Mex Chopped Veggie Taco Dip 

















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Tex-Mex Chopped Veggie Taco Dip 







INGREDIENTS 







8 oz softened low fat cream cheese



1/4 cup low fat sour cream



2 tablespoons taco seasoning



salt & pepper, to taste



1 15-oz can black beans, rinsed and drained



1 1/2 cups frozen sweet corn



1 red bell pepper, diced



1 green bell pepper, diced



1/2 large red onion, diced



1 jalapeño, diced finely







INSTRUCTIONS







- In a large bowl, microwave softened cream cheese for 15-20 seconds or until very easy to stir. Mix in sour cream and taco seasoning. Stir thoroughly, then add in remaining ingredients. Sprinkle in salt and pepper to taste and serve with crackers, tortilla chips or anything else you'd like.







*Note*Refrigerate up to 7 days.



















STRAWBERRY LEMON POPPYSEED PANCAKES 

















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STRAWBERRY LEMON POPPYSEED PANCAKES 







Fresh strawberries, juiced lemons, and a few poppyseeds take your classic buttermilk pancakes to a whole new level of delicious .







Serves: 10-12







INGREDIENTS  







for the syrup :







1.5 cups strawberries, hulled and diced



1.5 cups sugar



½ cup water



½ teaspoon vanilla



1 tablespoon honey







for the pancake batter :







1¼ cups all purpose flour



1½ tablespoons poppyseeds



1 teaspoon baking powder



¼ teaspoon baking soda



¼ teaspoon salt



¼ cup sugar



juice of 2 medium lemons



1 cup buttermilk



½ teaspoon vanilla



1 egg



1 cup strawberries, diced







INSTRUCTIONS  







1-Prepare the syrup. Add strawberries, sugar, water, vanilla, and honey to a medium sauce pan and heat over medium heat stirring throughout until sugar is dissolved, remove from heat.







2-Use an immersion blender to purree syrup (or you can transfer the mixture to a regular blended and then pulse for about one minute). When syrup is smooth with only small bits of strawberries left, allow to sit and thicken over very low heat until pancakes are ready.







3-Preheat large nonstick pan or skillet over medium-low heat and spray with cooking spray. Prepare the pancakes. In a large bowl combine flour, poppy seeds, baking powder, baking soda, and salt and whisk until well mixed.







 4-In a medium bowl whisk together lemon juice and sugar. Add buttermilk, vanilla, and egg and whisk until smooth. Make a well in the middle of the dry ingredients. Pour dry ingredients into the well you just made. Whisk all ingredients until just incorporated (batter will be lumpy). Gently stir in the diced strawberries







5-Pour ¼-1/3 cup batter onto preheated pan or skillet. When edges begin to look “dry” and bubbles form and burst in the batter, use a large spatula to flip pancake. Cook 1-2 minutes longer. Repeat with remaining batter. Serve warm with strawberry syrup and additional fresh strawberries and powdered sugar if desired.







*NOTES*for the strawberries, this recipe calls for about 2 and a half cups. Just get a quart-sized container and split the strawberries in half between the syrup and the pancake batter, you don’t need to follow exact measurements.



















Crockpot Apple Cider Chicken Thighs 

















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Crockpot Apple Cider Chicken Thighs 







INGREDIENTS







3 lbs boneless, skinless chicken thighs



Salt and pepper to taste



1 shallot, minced



3 cloves garlic, minced



1 apple (I used a Honeycrisp), peeled, cored and sliced into 1/4 inch pieces



1 bay leaf



1 cup apple cider



1/2 cup apple cider vinegar



1/4 cup olive oil



1 tsp dried thyme (or 2 tsp fresh)







INSTRUCTIONS 







1-Place chicken in slow cooker and season with S&P. 







2-Sprinkle shallot, garlic, sliced apple and bay leaf over chicken.  Mix cider, vinegar, oil and thyme together and pour over chicken.  







3-Cook on low 6 hours.  Spoon the sauce over the chicken to serve (I ladled some of it into a small saucepan and simmered over medium heat until reduced by about half, which thickened the sauce a bit and concentrated the flavors).



















 Dr. Oz’s 7-Layer Fat-Fighting Dip

















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 Dr. Oz’s 7-Layer Fat-Fighting Dip





ooooooooooooooh wow this dish is amazing







This dip is perfect for a party or healthy snacking. The avocado it contains is a healthy fat that regulates blood sugar to control cravings, while the black beans contain fiber to keep you full. By swapping sour cream for Greek yogurt, you’ll save roughly 200 calories per cup – so you can dig in guilt-free







INGREDIENTS







4 cups shredded lettuce



3 medium ripe avocados mashed and mixed with 2 tbsp lemon juice



1 1/2 cup Greek yogurt mixed with 1 package low-sodium taco seasoning mix



1 can black beans



3 medium diced tomatoes



2 cans sliced olives



8 oz 2% cheddar cheese







INSTRUCTIONS









- Starting with the lettuce on the bottom of a bowl, add each layer on top of the next, ending with sprinkling the cheese on top. Alternate one celery stick with each whole grain chip to cut your calories in half .

















        

      










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