Category Archives: Recipes

Last weekend we had friends over for dinner and I was looking for a simple dessert that was somewhat healthy. We still have an abundance of blueberries so this light refreshing Whipped Lemon Cheesecake  was a perfect choice.whipped lemon cheesecake

 

I was able to mix up the lemon cheesecake a day in advance and let it chill overnight. This gave the filling a chance to set and it also enhanced the lemon flavor. It was such an easy dessert I’m sure we will be enjoying it again!whipped lemon cheesecake

 

Whipped Lemon Cheesecake

 

Ingredients:

1 cup heavy whipping cream

8 ounces of cream cheese, I used the lighter Neufchatel cheese

7 ounces of sweetened condensed milk

½ cup powdered sugar

½ cup plain Greek yogurt

½ tsp. homemade vanilla

1 Tbsp. lemon juice

2 Tbsp. Lemon zest

Blueberries for topping

 

Directions:

Using your stand mixer add the cream cheese to the bowl and beat for 2-3 minutes or until light and fluffy. Slowly add the sweetened condensed milk and continue beating until thoroughly combined. Add the powdered sugar, Greek yogurt, lemon zest, lemon juice and vanilla. Beat until light and fluffy and then place in the refrigerator while you whip the cream.

 

Add the whipping cream to a cold bowl and beat until stiff peaks form. Remove the cheesecake filling from the refrigerator and gently add the whipped cream. Gently fold in just until combined.

 

Pour the cheesecake filling into your dessert glasses. I was able to generously fill six dessert glasses. Place in the refrigerator for 4-6 hours. I made the filling the day before and let sit overnight.

 

Before serving sprinkle a generous handful of blueberries on top and garnish with a mint leaf. It was a big hit!whipped lemon cheesecake

 

The original recipe was found on 5minutesformom.com.

Yes, I am still harvesting zucchini from the garden and trying to find ways to use it up! Soup will be next, but today I’m making zucchini muffins. This recipe makes about two dozen delicious zucchini muffins. These muffins freeze well and if you don’t want to bake them all at once the batter will keep in the refrigerator for up to four days. So if you still have an abundance of zucchini in your garden use it to bake up a batch of these delicious muffins.zucchini muffins

 

Better Than Good Zucchini Muffins

 

Ingredients:

2 cups sugar

1 cup oil

4 large eggs

½ tsp. homemade vanilla

1 tsp. baking powder

1 tsp. Baking soda

1 tsp. salt

1 tsp. cinnamon

3 cups all purpose flour (can also use whole wheat flour)

2 cups grated zucchini

1 cup chopped walnuts

1 cup of currants (or raisins)

 

Directions:

 

Preheat your oven to 375. Prepare your muffin tins by either lining them with papers or grease each cup.

 

Beat the sugar, oil, eggs, and vanilla until the batter is smooth, about one minute. Add the baking powder, baking soda, salt and cinnamon, beating to combine. Add the flour, beating just until smooth. Add the zucchini, nuts and currants.

 

Divide the batter evenly among the prepared muffin cups, filling about ¾ full. Bake for 25-30 minutes, or until done. Remove from the oven and after about a minute remove from the muffin tins. Transfer to a rack to cool.zucchini muffins

 

Enjoy these muffins with your next cup of tea or pop them in the freezer to enjoy this winter. They travel well so if you’re going somewhere for the weekend put a few in a sealed container and bring them along. I hope you enjoy these muffins as much as we do!zucchini muffins

I apologize for yet another zucchini recipe but think this is the best one yet. It’s so good that I plan to serve it to company soon! The meatballs can be made ahead of time and you use a spirilizer to turn your zucchini into “noodles”. I think you’ll agree that this zucchini pasta with meatballs is delicious!zucchini pasta with meatballs

 

Zucchini Pasta with Meatballs

Ingredients:

 

1 large zucchini or 2 smaller ones

1-pound ground beef

¼ cup Italian flavored breadcrumbs (I used panko breadcrumbs)

1 Tbsp. parsley

¼ tsp. nutmeg

¼ tsp. allspice

½ cup onion, finely chopped

½ tsp. garlic powder

1/8 tsp. pepper

½ tsp. salt

1 egg

1 Tbsp. olive oil

5 Tbsp. butter

3 Tbsp. flour

2 cups beef broth

1 cup heavy cream

1 Tbsp. Worcestershire sauce

1 tsp. Dijon mustard

 

Directions:

 

Spiralize your zucchini. Place the zucchini noodles in a colander and sprinkle lightly with salt; set the colander in a sink or over a bowl. Let sit while you make and cook the meatballs.

 

In a medium bowl combine the ground beef, breadcrumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper and salt and egg. Mix well.

 

Roll into 12-16 large meatballs. In a large skillet combine olive oil and 1 Tbsp. butter. Add the meatballs and cook, turning to brown on all sides. Cook until the meatballs are cooked through. Transfer to a plate.zucchini pasta with meatballs

 

Add the remaining 4 Tbsp. of butter to the same skillet, heat until the butter is melted and then add the flour. Whisk until it turns brown. Slowly stir in the beef broth and heavy cream. Add the Worcestershire sauce and Dijon mustard and bring to a simmer. Cook until the sauce starts to thicken. Salt and pepper to taste. Add the meatballs and simmer for another 1-2 minutes.

 

While the sauce is thickening rinse the zucchini to remove the excess salt and squeeze dry. In a large skillet melt 1 Tbsp. olive oil, add the zucchini and cook until heated through and somewhat soft.

 

When the sauce and meatballs are ready serve over the zucchini pasta. Zucchini Pasta with Meatballs is delicious and good enough for company!zucchini pasta with meatballs

Print Recipe
Zucchini Pasta with Meatballs
I apologize for yet another zucchini recipe but think this s the best one yet. It’s so good that I plan to serve it to company soon! The meatballs can be made ahead of time and you use a spirilizer to turn your zucchini into “noodles”. I think you’ll agree that this zucchini pasta with meatballs is delicious!
zucchini pasta with meatballs
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
zucchini pasta with meatballs
Instructions
  1. Spiralize your zucchini. Place the zucchini noodles in a colander and sprinkle lightly with salt; set the colander in a sink or over a bowl. Let sit while you make and cook the meatballs. In a medium bowl combine the ground beef, breadcrumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper and salt and egg. Mix well. Roll into 12=16 large meatballs. In a large skillet combine olive oil and 1 Tbsp. butter. Add the meatballs and cook, turning to brown on all sides. Cook until the meatballs are cooked through. Transfer to a plate. Add the remaining 4 Tbsp. of butter to the same skillet, heat until the butter is melted and then add the flour. Whisk until it turns brown. Slowly stir in the beef broth and heavy cream. Add the Worcestershire sauce and Dijon mustard and bring to a simmer. Cook until the sauce starts to thicken. Salt and pepper to taste. Add the meatballs and simmer for another 1-2 minutes. While the sauce is thickening rinse the zucchini to remove the excess salt and squeeze dry. In a large skillet melt 1 Tbsp. olive oil, add the zucchini and cook until heated through and somewhat soft. When the sauce and meatballs are ready serve over the zucchini pasta. Zucchini Pasta with Meatballs is delicious and good enough for company!

 

As I mentioned last week I have an abundance of zucchini! I always plant a few extra plants and they all seem to survive giving me lots of zucchini. I don’t mind as I love zucchini and am always looking for new ways to enjoy it. A friend of mine shared this recipe with me recently for a zucchini sauce, which you serve with pasta. I decided to give it a try! It serves about six so my husband and I will be enjoying this for the rest of the weekend!zucchini sauce

 

Zucchini Sauce with Pasta

 

Ingredients:

 

1 onion, chopped

2 large cloves of garlic, minced

2 pounds of medium zucchini, diced

¼ cup basil, minced

4-6 Tbsp olive oil, divided

Sea salt and freshly ground pepper

1 pound of penne pasta or other pasta of your choice.

 

Directions:Zucchini Sauce

 

Finely chop the onion and mince the garlic. Cut the squash into ½ inch pieces.

 

Put a large pot of water on to cook the pasta.

 

In another large pot, sauté the onion in 1-2 Tbsp. of the olive oil. Sauté for 5-7 minutes or until the onion is soft. Stir in the garlic and sauté for another minute and then add the zucchini, along with 2 Tbsp. Olive oil. Cook uncovered for about three minutes and then cover the pot, lower the heat and cook until the zucchini are extremely tender, about 15-20 minutes. Stir occasionally and add a little water if you notice the zucchini is sticking to the pan. Just before the zucchini is done add ¼ cup of minced basil.

 

While the zucchini is cooking bring the pot of water to boiling and cook the pasta. When the pasta is done combine the cooked pasta with the zucchini sauce. Cook over medium heat until the pasta is nicely coated with the sauce. Sprinkle with Parmesan if desired.Zucchini Sauce

 

Enjoy.Zucchini Sauce

This month I seem to be cooking my way through the June issue of the Clean Eating magazine. There are so many delicious and healthy recipes. Many of their recipes take less than ½ hour to put together, start to finish, plus they usually make four servings which is perfect for my husband and I. We can enjoy a dinner and leftovers for lunch the next day. This Coconut and Curry Scallops recipe is no exception. It’s rather mild as far as curries go but still very tasty.Coconut and Curry Scallops

 

Coconut and Curry Scallops

 

Ingredients:

 

1 Tbsp. coconut oil

1 ½ Tbsp. ginger, peeled and minced

1 clove garlic, minced

1 Tbsp. Curry powder

1 tsp. ground turmeric

½ tsp. Cinnamon

1 pound of bay scallops, defrosted overnight in the fridge if frozen, rinsed and patted dry.

1 cup trimmed green beans

1 cup cubed red or orange bell pepper

¾ cup full-fat coconut milk

½ cup plain whole milk yogurt

½ cup quartered button mushrooms

½ lemon, juiced

¼ cup fresh basil, thinly slicedCoconut and Curry Scallops

 

Directions:

 

In a large skillet, on medium high heat the coconut oil. Add ginger, garlic, curry, turmeric and cinnamon and sauté until fragrant, 30 seconds to one minute. Add the scallops, green bean and pepper and sauté for 2-3 minutes, stirring occasionally.Coconut and Curry Scallops

 

Stir in coconut milk, yogurt and mushrooms. Reduce heat to medium and simmer for four minutes. Turn off heat and stir in the lemon juice. Garnish with basil.

 

I served the coconut and curry scallops over quinoa, which was delicious. You could also serve over brown rice.Coconut and Curry Scallops

 

I have never cooked with frozen scallops before and I was amazed at how good they were. I found some at our local co-op and they didn’t even smell fishy at all! Have you cooked with scallops before? In our early married life the only time I ever had scallops was when my husband’s grandmother served her delicious scallop casserole which was basically scallops, Ritz crackers and butter! Although Gram’s recipe was tasty this recipe is much better for you!Coconut and Curry Scallops

 

 

During the busy summer months I love to find quick delicious dinners. This Chicken Bruschetta is not only delicious but takes less than 15 minutes to prepare!Chicken Bruschetta

 

You can mix up the Bruschetta part of the recipe the day before and save yourself even more time. There is minimal cooking time in the oven so you don’t have to worry about heating up the kitchen on a hot summer night. I was so impressed by this Chicken Bruschetta that I am planning to serve it for our company next time they visit! The recipe is divided into three parts, the chicken, the salad and the bruschetta.Chicken Bruschetta

 

Chicken Bruschetta

 

Ingredients:

 

Chicken:

12 skinless, boneless, chicken tenders ( just under two pounds)

½ lemon, juiced

1 Tbsp. Parmesan cheese

½ tsp. black pepper

 

Salad:

 

24oz Quartered artichoke hearts in water, drained and rinsed

1/3 cup feta cheese

¼ cup fresh basil, thinly sliced

½ lemon, juiced

1 Tbsp. extra virgin olive oil

2 tsp. red wine vinegar

1 tsp. oregano

¼ tsp. black pepper

4 tsp. pine nuts

 

Bruschetta:

 

3 plum tomatoes, diced

½ cup fresh basil, finely chopped

4 tsp. extra virgin olive oil

1 tsp. red wine vinegar

2 cloves garlic, minced

¼ tsp. sea salt

 

Directions:

 

First prepare the Bruschetta. In a small bowl, combine all bruschetta ingredients. Cover and place in the refrigerator. Can be made the day before.

 

Prepare the salad. In a medium bowl coming all the salad ingredients except the pine nuts.

 

Prepare the chicken. Adjust your oven rack sop that it is about six inches below the broiler and preheat the broiler to high. Place the chicken on a large rimmed baking sheet. Drizzle with lemon juice and sprinkle the cheese and pepper evenly over the chicken. Broil the chicken for six minutes. I found the chicken wasn’t quite done so I flipped it over and cooked form a few minutes on the second side until cooked through.

 

On a lower rack, while the chicken is cooking bake 1 1/3 ups of the bruschetta in an uncovered ovenproof dish, until warmed. Add the artichoke salad mixture as well and bake for 2-3 minutes or until warmed.

 

I found that by placing everything in the oven at the same time was perfect.

 

To serve layer the artichoke mixture, 2-3 chicken tenders and 1/3 of the bruschetta. Top with 1 tsp. pine nuts.Chicken Bruschetta

 

This Chicken Bruschetta serves four.Chicken Bruschetta

 

An added bonus for this recipe, use the leftover Bruschetta on your poached egg the next morning. Delicious!Bruschetta

 

This original recipe was adapted from Clean Eating.

Never Miss a Post!

  • This field is for validation purposes and should be left unchanged.

Find Me

FACEBOOK
TWITTER
Pinterest
RSS

Nancy’s Archives

Linked to some of my favorite link parties!

Nancy On The Home Front