(72) Fettucine with Zucchini and Goat Cheese

Our first Meatless Monday and it was a rousing success!! This pasta dish is pretty much as close to heaven as it gets for me. I had 5 lbs of zucchini and squash to use from my CSA box. It just so happens that one of my favorite summer dishes is a simple saute of squash and onions. It also happens that I love goat cheese with all my heart. Pasta makes me happy. (see where I’m going here??)

This is super easy to put together and we all loved it! I am the happiest foodie on the planet – my (almost) 2 year old gobbled the heck out of this. She HATES zucchini, but covered in goat cheese, well, I guess that’s a different story!

Fettucine with Zucchini and Goat Cheese

Yield: 6 servings

1 pound uncooked Fettuccine
1 Tbsp olive oil
2 cups thinly sliced onion (half a large white onion)
2 cloves garlic, minced
1 1/2 pounds of zucchini, sliced into thin rounds
1 1/4 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
8 ounces herbed goat cheese, divided (use the log kind, not the pre-crumbled!!)

1) Cook the pasta according to the directions on the box. Drain the pasta, but reserve 2 cups of the pasta cooking water.

2) Heat the olive oil in a large skillet over medium to medium-high heat. Add the onion and saute until soft and slightly browned (about 5 minutes). Add the minced garlic and saute 30 seconds.

3) Add the zucchini, 1/2 tsp kosher salt, and 1/4 tsp pepper to the onions. Saute until the zucchini is tender and slightly browned (6 to 8 minutes).

4) Reduce heat to medium. Stir in 6 ounces of goat cheese, 1/4 tsp black pepper, 3/4 tsp kosher salt (yes, really!) and 1 1/2 cup of the reserved pasta water. Stir until the cheese is completely melted and nice and ‘saucy’! If you need more water, add it as you see fit. I only needed the 1.5 cups, but you might like it saucier!!

5) Serve the pasta onto individual plates. Top with zucchini and sauce. Sprinkle the remaining goat cheese on the top. Enjoy!!

(71) Balsamic Grilled Vegetables

This is one of those recipes that will appear again and again in our house. If you own a grilling tray, you are set! If you don’t you ought to check one out. They sell for about $20 and are a great investment! We have something like this one below.

This recipe is really easy. There’s a little bit of chopping and a little bit of combining, but otherwise, it’s a “set it and forget it” kind of recipe! The best kind! 🙂 We used one of my favorite blends from Penzey’s – Florida Seasoned Pepper. It’s like lemon pepper but it has a kick of orange peel in it as well. It also happens to be good on fish. But that’s not what we’re here to talk about!! Veggies! These veggies, to be specific… aren’t they pretty! And they scream summer! Delish!

Balsamic Grilled Veggies

1/2 cup balsamic vinegar
1/4 cup olive oil
1 clove garlic, minced
1/2 teaspoon dried basil (or use 2 tsp fresh)
1/2 teaspoon dried thyme (or use 2 tsp fresh)
1/2 teaspoon Florida Seasoned Pepper (or you can use regular black pepper)
1/4 teaspoon salt
1 pound thin asparagus, trimmed
1 large red bell pepper, cut into 1/2-inch-wide strips
1 large yellow bell pepper, cut into 1/2-inch-wide strips

Combine all ingredients in a zip top bag. Marinate for a 30+ minutes, turning the bag occasionally to make sure all of the veggies get a good soak. Remove the vegetables from the marinade and save the liquid for later. Grill the vegetables over medium-high heat until they are tender (about 10 minutes). You can brush the veggies with the reserved liquid if your heart desires.

These vegetable are great straight off the grill, room temperature, or even cold! (I had them cold in a wrap with some hummus – excellent!) Enjoy!!!

Mini-Banana Muffins

This one is a repeater for me – that’s why it doesn’t get a number! I adapted this recipe from a recipe I found online. I have cute mini-muffin tins that I never use and this is a great excuse to break them out! Plus, mini muffins are GREAT for little fingers. My daughter goes nuts for these “more peese!” You can make them in a bigger tin (making just 12 muffins), you will just have to cook them longer.

Mini Banana Muffins

Yield: 36 mini muffins (or 12 large)
Source: Amy’s original – adapted from a recipe I found online

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
1/2 tsp cinnamon
1/2 tsp vanilla

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda and salt. Set aside.

2. In a large bowl, combine bananas, sugar, egg, melted butter, cinnamon, and vanilla. Add flour mixture, and beat until smooth (I just use a whisk and that leaves banana chunks. If you want them smoothe, use a mixer). Scoop into muffin pans.

3. Bake in preheated oven. Bake mini muffins for 13 to 15 minutes (or if you want – large muffins for 25 to 30 minutes.) Muffins will spring back when lightly tapped and be slightly browned on top.

For large muffin: 184 cals, 5.8g fat, 1.2g fiber
For each mini: 61 cals, 1.9g fat, .4g fiber

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Easy Cheesy Chicken Enchiladas

I very rarely cook without a recipe. What can I say!? I’m a Virgo, I need order and direction. Anyway, this is one of the few things that I make without thinking about it. I’ve never really measured out the ingredients and when people ask how I make these enchiladas, I just end up with a long sordid tale that probably is confusing! So tonight I busted out the enchiladas and decided to write down the measurements as I go. Hopefully it makes sense. We LOVE these enchiladas and it’s one of the things my husband requests on a regular basis. Serve with some Spanish rice and refried beans and you have a great weeknight meals!!

PS: These are not soaking in sauce, so if you love your enchiladas with a ton of sauce, add an extra can of enchilada sauce! Put a little more on the bottom and the rest on the top. This recipe is versatile – you really can’t go wrong mixing it up to suit your liking!

Amy’s Easy Cheesy Chicken Enchiladas
Source: An Amy original
Yield: 8 enchiladas

Cooking Spray
1 cup diced onion
1 4.5-ounce can diced green chiles, undrained
1 10-ounce can enchilada sauce, divided
3 cups cooked, shredded chicken (I use 1 rotisserie chicken, picked clean and shredded)
1 Tbsp light sour cream
hot sauce (optional)
4 cups shredded cheese (use cheddar, Monterey jack, a mix of the 2, or Mexican blend – your choice!)
Sour cream for serving

1) Preheat oven to 350 degrees.

2) Heat a small skillet over medium-high heat. Spray with cooking spray and add oninos. Saute until soft and slightly brown (4-5 minutes). Add the undrained chiles and saute 1-2 minutes until well combined with the onions.

3) Place the shredded chicken in a medium bowl. Add the onion/chile mix and stir to combine. Add 2 Tbsp of the enchilada sauce and 1 Tbsp light sour cream and a few shakes of hot sauce, if you like it spicy! Stir to combine.

4) Spray a 13×9 pan with cooking spray. Spoon about 3 Tbsp of enchilada sauce into the bottom of the pan – just enough to coat it. Spread with the back of the spoon, if necessary.

5) Fill tortillas each with approx 2 Tbsp cheese (2 hearty pinches) and 1/3 cup of the chicken mixture. Roll up and place seam side down in the baking dish. Cover enchiladas with remaining enchilada sauce. Use the back of the spoon or a spatula to smoothe the sauce over the top of the enchiladas. Make sure you get the edges so they don’t get too dried out! Sprinkle the remaining cheese over the top of the enchiladas.

6) Bake at 350 degrees for 30 minutes – just until the cheese is nice and melty and the sauce is bubbling around the sides!

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(34) Dijon Green Beans

This is a modification of a recipe I tried last week. It needed something, and the onions were the secret. These are light and easy to make. These beans will go into the regular rotation!

Dijon Green Beans

Yield: 4 generous servings
Source: An Amy original

1 lb fresh green beans, trimmed
1 medium onion, thinly sliced (about 1c)
1 Tbsp olive oil
1 Tbsp Dijon mustard
Salt & pepper to taste

1) Bring a large pot of salted water to a boil. Add the green beans and cook until the beans are fork tender – about 8 minutes.

2) Drain beans and return the empty pot to the stove. Heat the olive oil over medium-high heat. Add onions and saute until brown and tender, about 5 minutes. Remove pan from heat. Add Dijon mustard and salt and pepper to taste. Stir 30 seconds until combined with onions. Return green beans to the pan and stir until well combined with the onions.

Nutritional Info

Calories: 79.2, Total Fat: 3.6 g, Cholesterol: 0.0 mg, Sodium: 97.6 mg, Total Carbs: 10.5 g, Dietary Fiber: 4.4 g, Protein: 2.4 g

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