eatfreely

Scrumptious Squash

INGREDIENTS
1 cup Julienne zucchini squash
1 cup Julienne yellow squash
1 tbsp Curry powder
1 tbsp Vegetable (or other non-flavored) oil
Salt to taste
Squirt lemon juice

PREPARATION
In a large bowl, mix the vegetables with the oil to coat. Add curry powder, salt and lemon juice. Let sit for about 10 minutes. Heat a frying pan. When the pan is warmed, add the vegetable mixture and cook until soft. To add some protein, rinse a cup of beans and stir into the mixture about a minute before removing it from the heat. Voilà...lunch!

SERVINGS: 1

Eggcellant Cauliflower

INGREDIENTS
1 tbsp vegetable oil
10 oz cauliflower, sliced
6 oz onion, sliced
2 tbsp seasoned salt
2 eggs

PREPARATION
On medium-high, heat the oil  in a large frying pan. Add the sliced cauliflower, onion and seasonings. Cook for about 10 minutes. Make sure to stir so that the veggies don't burn. In a bowl, scramble the eggs. When the onion is translucent and the cauliflower starting to soften, add the eggs and stir constantly until they are cooked to your preference.

SERVINGS: 1

Zucchini Beatitudine

Beatitudine is the Italian word for bliss. Bliss, to me, is simple goodness, and this creation is not only easy but delicious and healthy.

INGREDIENTS
10 oz. zucchini, sliced about 1/2" thick
6 oz. canned diced tomatoes
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp Italian seasoning (dried basil and oregano mix)
2 oz. parmesan cheese

PREPARATION
For this dish, the larger the zucchini, the more patty-like the meal. Any size will do, however, so do not fret! In a large frying pan, heat the oil over medium heat while you slice your zucchini. Place the zucchini in the pan and sprinkle the seasonings on them. Be sure to watch the vegetable closely so as not to burn it. The oil will soak into it and its color will become translucent. As this happens, flip each patty over. We want the zucchini nice and brown.

As the zucchini is browning, weigh out the tomatoes. Canned tomatoes will have a lot of water, so be sure to drain that out. After about 10 minutes, turn the heat to low, add the tomatoes to the pan and cook until warm. Add the  parmesan cheese and watch it melt. You'll need to move the vegetables around to avoid burning. When the cheese starts to brown (or it's melted to your preference) remove the creation to a plate using a spatula. Salt to taste. Let cool slightly and enjoy!
 
SERVINGS: 1

Tomato n' Garbanzo Salad

INGREDIENTS
1 small  cucumber
3 roma tomatoes
1 16oz can of garbanzo beans
2 tbsp olive oil
Salt and pepper to taste.
 
PREPARATION
Cut cucumber and tomatoes into chunky pieces. Mix together in a bowl and set aside. Drain and rinse beans. Add to vegetable mixture and stir. Fold in the olive oil and serve chilled.

SERVINGS: 2