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Baked Zucchini Sticks

Baked Zucchini Sticks
I guarantee even picky eaters will love these! Serve them as an appetizer or as a side dish. They are healthy and low in points and guiltlessly delicious! Baked Zucchini Sticks Gina's Weight Watcher RecipesServings: 3 • Size: 1 zucchini (sauce extra) • Old Points: 1.5 pts • Points+: 3 ptsCalories: 121.9 • Fat: 2.4 • Carbs: 21.0 g • Fiber: 6.0 • Protein: 6.7 g Ingredients: 3 medium zucchini sliced into 3" x 1/2" sticks1 large egg white1/3 cup seasoned whole wheat bread crumbs2 tbsp grated Pecorino Romano cheesecooking spray1/4 tsp garlic powdersaltfresh pepper Directions In a small bowl, beat egg whites and season with salt and pepper. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Quick Marinara SauceGina's Weight Watcher RecipesServings: 6 • Serving Size: 1/2 cup • Old Points: 1 pt • Points+: 1 ptCalories: 51.5 • Fat: 0.8 • Carbs: 9.0 g • Fiber: 1.1 • Protein: 0.1 g Preheat oven to 425°. Related:  Simply Filling RecipesAppetizers and Side Dishes

Healthy Baked Chicken Nuggets Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Adults can serve them over your favorite salad for a satisfying lunch. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Jiaozi (Chinese Dumplings) With the Chinese new year in just a few days I thought that it was about time to practice my dumpling making skills. Jiaozi or Chinese dumplings, consist of a filling, generally a ground meat, that is wrapped in a thin wrapper and sealed by pressing the edges together or by crimping and they are commonly served with a dipping sauce. The dumplings can be cooked by frying them, steaming them or boiling them. Although steaming or boiling them is probably a little better for you, I prefer the fried version as the bottoms get nice and crispy and when they are fried they are often referred to as pot stickers. Dumplings are a popular New Years dish and since they are one of my favourite Chinese dishes it was the perfect excuse to make some at home. There are near limitless fillings that you can place in dumplings but I was dead set of including shrimp in mine. One caveat with this recipe is that it takes a bit of time to wrap all of those dumplings so you need to plan for it. Directions: 1.

mediterranean baked feta with tomatoes A few summers ago, I discovered what I consider to be one of the greatest things that has ever been placed over oiled grill grates on a beachy summer evening, preferably while a glass of rose trickles condensation down your hand: grilled haloumi cheese. Maybe you’re Greek Cypriot or better versed in the world of grill-able cheeses than me and are nodding silently right now, lucky enough that this is old news. Or maybe you’re confused because I just said grilled cheese and really? There is nothing new about two slices of white bread fried in butter until the gooey orange runs over the crusts and your freak-of-a-toddler won’t touch it. Haloumi, the star of the saganaki show, is like the hardest feta you’ve ever seen, and quite rubbery when cold. Nevertheless, I have never spoken of haloumi here, difficult as it has been for me to ever shut my yap about a great cooking discovery, because it’s just not that easy to get. On a grill: Heat your grill to medium-high. * I made these.

Baked Eggplant Sticks Strips of eggplant, breaded and baked until golden and served with a quick marinara sauce. Serve these as a snack, appetizer or side dish. I'm making these tonight with an eggplant I bought at the farmer's market and figured I would revive the recipe from the archives. I can vividly remember the day when my picky daughter, who was in middle school at the time, told me she liked eggplant. Eggplant? Eggplant is probably not for everyone, but if you like eggplant, or want to try introducing them to your family and don't know how, this is a good place to start. Baked Eggplant Servings: 4 • Serving Size: 1/4 • Old Points: 1 pt • Points+: 1 ptCalories: 86.9 • Fat: 2.9 • Carbs: 0.7 g • Fiber: 2.9 • Protein: 4.3 g • Sugar: 0Sodium: 202.4 Ingredients: 10 oz eggplant 1 tsp olive oil1/2 tsp kosher salt and fresh cracked pepper1/2 cup Italian Seasoned breadcrumbs2 tbsp parmesan cheese1 large egg whiteoil spray 1 cup quick marinara sauce for dipping (extra points) Directions:

Low Fat Baked Onion Rings Crispy and light with no greasy mess. Great as a snack or a perfect side dish to a nice juicy burger! When I was a kid, I loved onion rings with my burger, but never loved that greasy after-taste. Baking them with a blend of Panko, cornflake crumbs and breadcrumbs gives these a fabulous crunch without all the fat. If you can't find cornflake crumbs you can make your own by pulsing corn flakes in the food processor. The best way to bread them so the breading doesn't fall off is to avoid using your fingers, instead use tongs to take them out of the breadcrumbs. Note: I was left with 2/3 of the crumb mixture and 2 cups of the buttermilk after these were done, which I deducted from the nutritional values. Low Fat Baked Onion RingsAdapted from Life as a Lofthouse Gina's Weight Watcher RecipesServings: 2 • Serving Size: 1/2 • Old Points: 1 pt • Points+: 2 ptCalories: 74.7 • Fat: 0.6 g • Carb: 14.7 g • Fiber: 1.6 g • Sugar: 1.7 g • Protein: 2.9 g Preheat oven to 450 degrees.

Overnight Cinnamon Apple Oatmeal When I first started this blog I would have never thought that I would be so into researching, testing and making my own recipes, photographing the end result, and then submitting my photos to several sites to get traffic and feedback. It can be hectic and tiring when juggling school, home life (owning of a lot of crazy animals), having lupus, and all the while trying to figure out what I want to really do with my life. When I first started this blog, I was posting about 4 times per week, but recently I have been posting only about twice each week. I had originally found a recipe for overnight oatmeal in a food magazine, but when I looked it up on the internet I found that it had really poor reviews. Overnight Cinnamon Apple Oatmeal serves: 6 2 apples, cored & chopped up 1 1/2 cup soy milk 1 1/2 cup water 1 cup steel-cut oats 1/4 cup brown sugar 1/2 tsp cinnamon 1 tsp vanilla extract 1/4 cup golden raisins pinch of salt 2 tbsp butter, optional 1. 2. 3.

Zucchini Cheddar Drop Biscuits Hiiiiiii, you cute people, you! You’re looking mighty fine on this sunny Monday morning. Have I told you that lately? Well you dooo….I have some biscuits for you. Wait… Before we continue with talk about zucchini and cheese and butter, can I get emotional on you for a second? Warning: This might get awkward. Apologies in advance, but I have to comment on Jennifer Perillo. And then…something magical happened: everyone did. Alright, my tears are wiped…can we talk about butter now? When I was at the farmer’s market yesterday–my Sunday routine–the zucchini and squash looked so bright. I added some cheese for nutritional value. Since I was way paranoid about the zucchini releasing too much water, I squeezed (drained) it in a cheese cloth, transferred it to a bowl, added a little salt and then flour. I was all out of buttermilk…(actually I just forgot to pick some up from the store), so I used milk instead. Hey, can we all just ignore the pencil in the left hand corner. Love you, per usual.

Caprese Salad I love Caprese Salad so much it actually hurts. I love it as a main dish salad, I love it as a side dish with beef, I love it as an appetizer before a meal, I love it as a mid-afternoon snack. Caprese is truly a magical and perfect combination of flavors, textures, and freshness: ripe tomatoes, fresh mozzarella cheese, basil, and some kind of drizzle of either olive oil or balsamic…or both. For this Caprese, I used a simple balsamic reduction, which results in a pretty presentation and gorgeous flavor. Serve a platter of Caprese Salad on the Fourth! And it’s…well, it’s Caprese. Start with the balsamic reduction. I speak from experience here, people. Precise measurements aren’t important; you can do a whole bottle or just a small amount, but if I’m going to go to the trouble, I often just do a whole bottle. Which means when I go outside and water my garden and forget about it, I waste a whole bottle and have to start over. Don’t be like me. Watermelons and Child Paintings: A Still Life. Amen.

Roasted Brussels Sprouts With Garlic, Parmesan, Buttered Breadcrumb Topping ~ The Garden of Eating - a sinfully good blog about food There was no love lost between me and the vast majority of vegetables when I was growing up. But even as a child, I adored Brussels sprouts. And my passion for these cruciferous cuties continues unabated in my adult life (wait, when did I become an adult?!) I was stuck in a Brussels sprouts rut and very happy about it. It was not until I was asked to bring Brussels sprouts to the lovely Thanksgiving gathering of family and friends we attended this year that I felt it was time to try something new. off the shelf and started thumbing through it for ideas. After much agonizing, I settled on this recipe because I liked the idea of using breadcrumbs, garlic and Parmesan (how can you really go wrong with these ingredients, right?) The prep is fairly simple (the most time-consuming part for me was trimming the sprouts since the ones I had to work with were not in the best shape and needed a lot of peeling). Just toss with olive oil, salt and pepper and roast for 15 minutes. Serves 4 Ingredients

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