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This girl lost 135 pounds and loves to cook healthy recipes. This is a list of her recipes of REAL food!! :) This one is Slow Cooker Mexican Pulled Pork tacos, yum!
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Cheesy Cauliflower Tater Tots - (Blogger says, "a brief disclaimer. If you eat one of these low carb cauliflower tots, then a real tater tot or hash brown, it’s going to be different. You can’t get quite that same crunch, though they are crunchy to a degree.)
Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini!
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zucchini sticks. Home About Contact 800.827.6836 Norwich, Vermont 0 items in cart checkout » shop recipes our flours education community videos blog « Lemon-Lime Cupcakes: kiss us with citrus Zucchini-Cheese Pancakes: turning green into gold » Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! July 28th, 2011 by PJ Hamel Recipe: Baked Zucchini Sticks and Sweet Onion Dip Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip. Ready to go beyond muffins, bread, kebabs, and frittata? Let’s try these crispy baked zucchini sticks. First, find yourself 3 medium-size zucchini, about 9″ to 10″ long. That won’t be hard at this time of the year, right? Don’t be tempted to use those baseball-bat-sized zucchini hiding under the leaves in your garden, though; you want small, slim zucchini here. Cut each zucchini into 3″ sticks about the diameter of your finger. Cutting each zuke into 9 sticks lengthwise, then cutting into 3″ lengths, works well. Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer. While the zucchini are shedding their excess liquid, make the dip. First, melt 1 tablespoon butter in a medium-sized frying pan over moderate heat, and add 1 medium sweet onion (about 1/2 pound), sliced. Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions. When the onions are medium brown, remove them from the heat. Place the following in a small food processor or blender: all of the caramelized onions 2 tablespoons cider vinegar 2 tablespoons honey 1 tablespoon prepared mustard Process until fairly smooth. Remove from the processor, and stir in 1 cup mayonnaise. The resulting 1 1/2 cups dip can be used not only for these zucchini sticks, but as a tasty sandwich condiment. Note that I’ve purposely not added any salt to the dip. I find that the zucchini sticks themselves, with the salt you added to drain them and the addition of Pizza Seasoning, are plenty salty. If you plan on using this dip for another purpose, you might want to add 1/4 teaspoon salt. OK, back to the zucchini. See how they’ve started giving up liquid? Rinse them thoroughly; you want to get rid of any excess salt. Then pat them dry. Next up: the bread and cheese coating. But first, preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil. Combine the following: 1 cup Panko bread crumbs scant 1/2 cup freshly grated Parmesan cheese 1 tablespoon Pizza Seasoning or mixed Italian herbs Mix until thoroughly combined. Beat 2 large eggs; or pour 1/2 cup egg substitute into a dish. You’re going to dip each zucchini stick in the egg… …then roll it in the crumbs. Warning! Warning! Do as I say, not as I did here. I figured, heck, just lay ‘em all in the crumbs and toss ‘em around, right? Never mind this coating one-by-one stuff… WRONG. About midway through, the crumbs had gotten so much egg splashed onto them they were sticking together in a solid mass. So I had to add a lot more Panko, and that still didn’t really help. Trust me, these will look a lot nicer if you take the time to dip-and-roll one by one. Maybe you could divvy up the egg and crumbs, and get one of the kids to help you… My fellow baker, Susan Reid, is editor of our print newsletter, The Baking Sheet, in which this recipe first appeared. She says, “There’s a basic restaurant tenet about breading: ‘One hand wet, one hand dry.’ It makes the difference between getting through them all in one go, or having your hands end up looking like catcher’s mitts.” She adds, “If you happen to have a convection oven, this is the ideal sort of recipe to put the fan to work. Faster, more even browning.” Thanks, Susan! Place the sticks on the prepared baking sheet. Bake the sticks for about 12 minutes, until they’re starting to brown. Remove from the oven, and turn them over; you may actually need to do this one by one, or you may be able to turn several at a time using a spatula. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp. These baking times don’t match those in the recipe; I realize that. Bottom line, bake until the sticks are a speckled golden brown… …like this. Now, put the sticks on a plate, the dip in a nice bowl… …and dig in! With guests, of course. Any leftover sticks can be wrapped and stored in the fridge. Reheat at 350°F for about 10 to 15 minutes, if desired. Read, bake, and review (please) our recipe for Baked Zucchini Sticks with Sweet Onion Dip. Print just the recipe. Tags: appetizers, mustard dip, zucchini, zucchini sticks This entry was posted on Thursday, July 28th, 2011 at 4:09 am and is filed under miscellaneous, view all. You can follow any comments to this entry through the RSS 2.0 feed. You can skip to the end and leave a comment. Pinging is currently not allowed. Share on emailShare on facebookShare on twitterShare on stumbleuponShare on google_plusone Pin It 52 Comments on “Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini!” celesteu Says: July 28th, 2011 at 7:00 am Point of clarification: Outback didn’t invent the Onion Mum…it dates at least to the early/mid 80s at Russell’s Marina Grill first (8555 Pontchartrain Blvd, New Orleans, LA). Early Outback menu copy actually credited Russell’s. Thanks for sharing. It’s easy to believe such a treat came from NOLA! ~ MaryJane These days Outback claims they invented them – maybe they just lay claim to the “blooming onion”? At any rate, provenance aside – I’m glad SOMEONE invented that decadent treat! PJH "Joni M from St. Louis" Says: July 28th, 2011 at 8:30 am Whoa, this sounds like a delicious way to get those veggies into folks when otherwise zucchini gets a turned up nose other than in zucchini bread. A neighbor brought us over some fried zucchini one time and ick–all that grease floating on the plate totally turned us off of fried zucchini but this might bring us back! Oh my, my mouth is watering for these with that awesome sounding sauce… We hope you give it a try! Panko really does do wonders for that amazing crunch. ~Jessica Kim Says: July 28th, 2011 at 8:39 am I made these a few weeks ago for my parents and we thought they were wonderful! They’re good without dip, too. I second the too-much-egg-in-the-coating problem. Been there, done that, learned my lesson. After a while, it wouldn’t stick to the sticks. I was thinking it might be easiest to just sprinkle it on. They’re definitely worth the hassle to make! I think that might be a good idea, Kim – they’re kind of a pain to coat, and kind of a pain to turn. If you just put them on the baking sheet, and sprinkled heavily with the crumbs, then hopefully they’d be sufficiently coated AND you wouldn’t have to turn them over, since there wouldn’t be any coating on the bottom. I’m definitely trying it this way next time – thanks! PJH KAF_Keri Says: July 28th, 2011 at 10:08 am I wonder if shiskabobbing them on a skewer would help at all? You could hold the stick over the bowl of bread crumbs and rotate it as you sprinkle the Panko! It would also make them easier to move around and serve! Great idea! Make sure to soak them in some water for about an hour before baking if they’re wooden so they don’t get too hot, and it could definitely work! Thanks Keri. ~Jessica Smriti Says: July 28th, 2011 at 10:31 am So glad you posted this recipe and so many others that use zucchini! With my CSA food box overflowing with zucchini and squash I’ve been hunting around for recipes that use them in different way! amgbooth Says: July 28th, 2011 at 10:51 am I will definitely give this recipe a try. Right now candy onions are in our farm markets. Would those be good to use for the dip? I recently had fried zucchini and mushrooms at a Red Robin restaurant and they served it with Sweet Hot Thai Chile dipping sauce. It was a different take on the usual ranch or honey mustard dips and very good. Those would be great to use, if you don’t mind it being on the sweet side! I love the fried veggie idea going on at restaurants these days, especially when paired with awesome dipping sauces like that. I’m a sucker for Sweet Chile anything! ~Jessica deniseebr Says: July 28th, 2011 at 12:38 pm These look so yummy! I have a couple of zucchini that I need to use up (with more coming!) and this perfect! I did have one question. What type of mustard did you use for your dip? I couldn’t tell if it was a dijon mustard or possibly a course-grain??? In any case, both are making me very hungry right now!! Denise, I can’t remember what mustard I used – just grabbed it out of the test kitchen fridge. But I suspect it may have been Gulden’s spicy honey mustard, or Grey Poupon, since that’s what’s usually in there. PJH Nanciew Says: July 28th, 2011 at 2:05 pm Thanks so much for posting this. I’ve been swimming in zucchini and have been trying to keep how I use it varied to keep the family from revolting on me. This looks good! Hope you and the fam enjoy it! ~Jessica Brenda Says: July 28th, 2011 at 2:44 pm Would it work to dredge them in corn starch, then egg, then panko; maybe it would adhere better? Worth a try – the cornstarch might absorb the egg a bit so it didn’t just seep into the crumbs? Let us know how it works out, Brenda. PJH SoupAddict Karen Says: July 28th, 2011 at 3:43 pm Are you kidding me with that onion dip? I am *dying* here, dreaming of my Candy onions, that are just about ready to pull. This has to be the most delicious thing I’ve seen all week. Muuahh! Nice! Just in time, Karen. Enjoy! ~Jessica wendyb964 Says: July 28th, 2011 at 5:59 pm The coating is similar to one I’ve used for poultry forever: panko/chopped garlic/parmesan cheese/pepper/parsley. I usually dip the pieces in a combo of coarse-grain or interesting mustard, EVOO, mayo, egg, or whatever I have around. I’ll try yours as well as the sweet onion dip. Question: do they ever get crispy? Zucchini sticks and sweet potato oven fries always seem to be rather limp aside from the coating. Oh, and if I were to sprinkle the crumbs over the prepared zucchini, I’d probably save all the crumbs after baking, freeze them, add stuff as needed, and use to top a casserole. Thanks for the always yummy recipe(s). They should crisp up for you, but there are some things you can do to ensure that they will be more crispy. You can cut the sticks thinner, drain them a little longer to omit as much moisture as possible, and you can bake them a little longer if you’d like. I hope this is helpful. ~Amy Nanciew Says: July 29th, 2011 at 9:43 am Tried these last night and they were a definite hit, even with my family who has been eating zucchini almost continually this summer. I realized after I’d grated the Parmesan that it might have been better if I had grated it just a little smaller; I’ll do that next time. I think that would improve their sticking to the zucchini. Didn’t really matter though because they tasted great and the dip was a perfect match. Hazeyboo Says: July 29th, 2011 at 9:46 am Zuchinni comes last in an American cook book – well towards the front as courgettes here in the UK. I’m learning lots of American English by following your baking tips! mumpy Says: July 29th, 2011 at 2:57 pm i’ve made these several times since the recipe first showed up in the ‘baking sheet’ and we love them…love the dip too!…we found them a bit too salty, so i cut back on the salt a bit – we’ve been on a low-salt diet for years, so that may just be our preference. hubby discovered that you can make them in round slices too….my fault, since, when he offered to help, i just said ’slice the zucchini’ thinking he would know how since he knew what we were making…the rounds tasted great too, so he was forgiven…especially since i found the rounds easier to turn than the sticks! i haven’t tried cornstarch, but last time i made them, i shook the slices in a bag with a bit of flour to see if that would make the egg/crumbs stick better…i thought it made a difference. and the leftovers DO reheat well, which amazed me – so few breaded things make decent leftovers. great recipe, great way to enjoy the prolific zukes! Thanks for sharing your lovely tips and variations! ~Jessica sugarjo Says: July 30th, 2011 at 11:42 am Very good. I loved the zucchini this way. Next time I will divide the breading into two bowls since at the end of breading my zucchini, the batter did not stick as well, probably due to egg getting into it. So if you split it into two batches, you can switch to a fresh batch of breading halfway through. This is a keeper. I did make the onion dip, and it is tasty. I don’t like it with the zucchini personally, but I think it’s great for sandwiches and burgers. Thank you so much! K-Spaz Says: July 31st, 2011 at 1:23 pm I made these for a gathering of 20-25 yesterday. They were a huge hit. I love onion so I went probably a bit rich on that in the dip. I also caramelized mine pretty long, so much so the dip was light brown. Every one loved them and every piece from 3 full 12×18 pans was gone. I used 4 different varieties of zucchini from the garden, the seed’ier ones I removed seeds from, the others I left them in. Personally, I really preferred the pieces that were 1″ square or so. The smaller ones didn’t seem to have any body to them, and somehow, the squash actually helped bring out the flavors in all the seasonings. If I do them again, I’ll make the sticks larger. I did have to bake a long time, probably >1/2 hour at 425 or higher. (I did pies too and needed the oven hotter for a little while). I may attempt a sort of “shake and bake” thing in a bag next time. This was time consuming this way, and for a large gathering, might take too much time if you’re doing other stuff. This was all I had to make yesterday so time wasn’t short. Thanks for the tip on on one-hand-wet, one-dry. I bread rarely, and that was a big help. I’d also note, I think it’s about impossible to overcook these. Thanks for sharing your “baking for a crowd” experience. It’s nice to know the recipe is do-able for big groups. I like the shake and bake idea too. Would work well for wedges. ~ MaryJane David Says: July 31st, 2011 at 11:19 pm I just made these tonight and they are SO addictive! So I thought I’d “give back” and share my lil trick for breading, hope you and your readers find it useful– I use chopsticks to take the zucchini from the egg wash to the crumbs. Then I use 2 forks (one in each hand) to toss them, then double-fork-lift them out on to the baking sheet. It works perfectly cuz it’s minimum liquid into the crumbs, and your hands stay clean and dry. And thanks for the tip for doing them individually cuz that really helped.Thanks so much for sharing the tips, they’re very hand-y. ~ MaryJane ErinG Says: July 31st, 2011 at 11:20 pm We made these tonight–delicious!! Ours were very crispy (not at all soggy). While baking, I started to turn each individual zucchini stick over and found that a little tedious, so I just baked them a little longer and then finished them up with the broiler so the tops would be golden brown. That worked perfectly! The only trouble I had was that I thought they were a little salty, even after rinsing and patting dry. I would probably use less salt next time. Thanks for a great recipe for using up our zucchini! (Four plants and they’re just getting going!!) Glad you enjoyed them Erin. ~ MaryJane Irene in TO Says: August 1st, 2011 at 10:26 am Toss the salted/rinsed/very-well-dried sticks with a tablespoon of flour with some garlic powder and pepper added. The egg will then stick better, and the excess egg can be allowed to drip off as you lift the sticks out. You will have a nicer thinner layer of egg if you beat the egg with a tablespoon of water or milk. This was standard cooking practise in the 1970’s. Cornstarch will also work, but you need to spice that first layer that sits right next to your veggies. I always use a shallow soup plate for the final crumb layer, adding crumbs as required to keep the last layer thin, and to keep the crumbs dry. jenniferkimgoodman Says: August 1st, 2011 at 9:54 pm These sound great. Any ideas for making them gluten-free? Could I just use the flour substitute instead of panko? Or should I look for gluten free bread crumbs? (I haven’t found any I like.) Thanks! Yes, definitely use GF bread crumbs – maybe if you season with herbs and add cheese, you’ll find they taste better? Good luck – PJH chin Says: August 3rd, 2011 at 3:41 pm I know what you mean about zucchini growing like a weed.One year we grew zucchini in our garden,We didn’t count on them being bigger than baseball bats!I gave my brother a heart attack with one of them:}(he was getting a glass of water out of the fridge when i pulled one on him.) AWESOME! We’ve actually played baseball with zucchini bats and broken tomato baseballs. It wasn’t pretty, but we laughed like loons over it. ~ MaryJane jenblacker Says: August 4th, 2011 at 6:46 am I made these a few weeks ago when I had an “appetizer night” for dinner. I LOVE them! If you want to laugh, I made a knock off of the Outback ranch dressing to dip these in instead of the onion dip. It was still great. This is a wonderful way to eat your vegetables, especially when zucchini is on sale and/or it’s growing wild in your garden. Jen C Says: August 14th, 2011 at 8:39 pm Tried these tonight- they came out amazing! Followed the recipe except for the panko crumbs- made my own crumbs with coarsely ground wheat bread. Thanks for sharing! Heather Says: September 30th, 2011 at 5:17 pm YUM!! I can’t wait to try these with zucchini that we got from our CSA. I have to make a few modifications because we are gluten-free, but I am so excited to try this. Looks awesomely delicious! That sounds great! We would love to hear about your GF modifications if you don’t mind sharing them with us. ~Amy Caity Says: October 2nd, 2011 at 3:08 pm I don’t have that big of a family and I did see that these are good reheated but even then 2 cucumbers are too much. Would cutting the recipe in half affect the cooking time? I’m still learning to cook in terms of going off script on recipes but heard that the amount affects how long to cook. I would just wait till they turned a nice crisp brown but my oven doesn’t have a window. Has a light switch… but no light or window, lol. Thank you for any help you can offer Caity, you can absolutely cut the recipe in half, and bake for the same amount of time. Baking time doesn’t change except when you halve something that bakes in a big mass – e.g., a cake,instead of individual cookies. Also, I assume you meant zucchini? I don’t think this recipe would work well with cukes, they’re too juicy. Good luck – PJH Tattered Style Says: October 21st, 2011 at 10:05 am Yummy ~ trying these this weekend! Dana Claire Says: October 26th, 2011 at 11:57 am I made these and they were a hit! Made two batches one gluten free for my sister. The onion sauce is AMAZING and I can’t wait to make it again- we put it on hot sandwiches the next day and it was great. I doubled the onion this recipe called for and added a bit of horseradish and used vegenaise instead of mayo. Can’t wait to have these again. Claire, thanks for sharing your success here. Did you use GF bread crumbs for the coating, is that how you made them GF? PJH PurpleRanger Says: October 31st, 2011 at 12:27 pm The onion dip looks interesting, but I think I would use sour cream and/or cream cheese instead of the mayo. Shantelle Says: November 8th, 2011 at 8:58 pm I made these tonight and they were great, not soggy at all. I have one small complaint, I made the onion dip exactly as called for and it was way too sweet for me. I like a more savory dip, so next time I think I would take out the honey and probably add horseradish. Other than that it was great. Thanks for an easy recipe and love that it was baked not fried, even more healthy! Hi Shantelle, Of course, please do tweak the sauce to your taste. And thanks for reminding me that I’m almost out of horseradish! ~ MaryJane Jenna Says: November 9th, 2011 at 10:16 pm I just got done making these. I substituted the parmesan in the crust for fresh fine shredded mozzarella. The boyfriend is not a fan of parmesan. I thought the cheese would ooze, but counteracted the oozing by placing the baking sheet on the top shelf of the oven to make it crisp quicker. I lined the sheet with foil instead of parchment paper and sprayed it with PAM. Worked out just fine. Only recommendation is that the seasonings I used didn’t have very much flavor, even with the cheese in there. I just lightly sprinkled the sticks with some salt right out of the oven to help bring out more of the cheese and herbs flavoring. Other than that, boyfriend is happy and better yet, my kids like them too! Thanks for the recipe, will repeat for a Thanksgiving dish. =] fi Says: November 12th, 2011 at 9:10 pm Was a good recipe, although next time, i wont add quite as much honey, will up the amount of spicy and/or Dijon mustard, and definitely will add in some roasted garlic before blending in the food processor. (I also added in red pepper flakes to kick it up a bit) Rachael @ Mrs-Adventure Says: November 26th, 2011 at 4:25 pm Thank you SO MUCH for this AWESOME recipe. We just made it and ate every last bite. I can’t believe that anyone would need to change a thing my husband has already asked for round II tomorrow ) Great to stash away for next zucchini season too, Rachael – glad they were a hit! PJH Justine Says: December 17th, 2011 at 1:02 pm I’m 23 from Portland, OR and have recently been browsing recipes on Pinterest to keep me from eating out as much. I found this one a few days ago and decided to try it out. The sticks came out perfect and were a hit with the rest of my household. My 83 year old Grandmother especially liked the sweet onion sauce! Thank you so much for sharing! Merrilee Says: December 27th, 2011 at 12:23 am I loved the flavor, but the coating was crispy and the zucchini was soggy. I salted them and drew out the moisture for an hour, then I patted them dry. I let them cook until browned, too. I don’t know what went wrong. Merrilee, I think maybe it’s just managing your expectations (yes, the zucchini will remain soft); and next time, perhaps cutting the sticks smaller/thinner (which will allay the extent of that softness). Glad you liked the flavor – PJH Gail C via Pinterest Says: January 5th, 2012 at 8:57 pm Just made these — awesome! I oven-roast veggies a lot and always use non-stick foil. Not sure if it was because of that but zucchini browned and crisped all around; no turning required. My husband did the egg dip and quick drain, and I quickly covered over the wet zucchini with crumbs and pressed. We had great luck until the last 10% or so when the crumbs finally got a little too moist. TIME SAVING DIP: start with Braswell’s Balsamic Onion Jam, add the mustard and mayo (or greek yogurt or low/nonfat sour cream). I get mine at World Market/CostPlus. Thanks for sharing your tips here, Gail – including the balsamic onion jam, which sounds sooooo tasty… PJH Steph Says: January 6th, 2012 at 11:06 pm We just made these today, got the recipe off Pinterest. I have to say, I like them a lot, but if I made them again, I would substitute horseradish instead of mustard. The mustard just didn’t taste like the outback steakhouse dip. I think horseradish would give it that edge. Good thought, Steph – I’d like to try that, too. Thanks! PJH eileen Says: January 9th, 2012 at 7:33 pm WOw, these were really GOOD! Thanks for the one wet hand, one dry hand suggestion as that helped a lot. I added some horseradish to the sauce for a little kick and it was fantastic! Although next time, I’ll have to make a full recipe of it(I halved it bc there were only 2 of us) as it is fantastic and my husband about licked the bowl clean! Once the fries were gone, he was dipping avocado in it! transferofhealth Says: January 15th, 2012 at 2:52 pm What a fantastic looking dish. I love zucchini – and the dip looks delicious! ~ Tiffany ~ Tiffany Michelle Says: January 21st, 2012 at 3:44 pm Making these again today…they are a new family favorite! So, so delicious!! I have yet to try and re-heat them as we never seem to have any left autumnrosep Says: January 21st, 2012 at 5:09 pm The easiest thing to do whenever working with egg wash and some kind of coating is use a latex glove for one hand so that you can keep one clean and just throw away the “catcher’s mitt” of egg and crumb at the end! Saves nails and rings! Excellent tip – thanks! PJH Beebeefox Says: March 12th, 2012 at 5:19 pm Myself and 2 of my boys have Celiac Disease… I wonder what else beside Panko we could use to coat the zucchini??? I wonder if you could make crumbs from GF bread, and toast them? Seems like that would work just fine… PJH Sheila Says: April 4th, 2012 at 2:20 pm Made these today and brought them to work. The folks in the office loved them and the dip. Steph from http://www.moderndaydonnareed.com Says: May 2nd, 2012 at 2:00 pm This looks fantastic and I’ve been so excited to try! I have the zucchini in the colander shedding water now – and hope to get them in the oven so they re ready as an after school snack! CarolineVB Says: May 3rd, 2012 at 1:10 am Is it okay to substitute the zucchini with cucumbers instead? Caroline, I don’t think the cukes would have enough body; I’m afraid, with all their water content, they’d just shrivel away… Try it if you like, but I foresee a lot of limp blobs of soggy bread crumbs! PJH Rebecca Says: May 17th, 2012 at 11:20 pm This turned out really good!!! I used almond flour instead of bread crumbs, and it was super tasty Too lazy to make the dip so I used hummus. Wonderful. Christie Says: May 28th, 2012 at 12:27 pm I made these with almond flour too! It cuts out the grains and adds in some great fats! I used grapeseed vegenaise instead of mayo. Fabulous! Cindy HS Says: June 5th, 2012 at 6:38 pm I made these last night with Glutino GF breadcrumbs and they were do very delicious. I have made several baked zucchini recipes and this is by far the best. I agree that the smaller the slices, the crispier they become. Thanks! Heather Says: June 17th, 2012 at 3:47 pm I did this with summer squash too. It came out fantastic. Instead of mayo for the dip I threw in a wedge of cream cheese. Yum YUM is right – that sounds delicious, Heather. Thanks for sharing – PJH The 36th Avenue.com Says: June 19th, 2012 at 12:37 pm Sharing on my Facebook Page! It looks great! traci Says: June 19th, 2012 at 9:42 pm My whole house got smokey when I made these. They tasted great, and I’d like to make them again, but how can I avoid the smoke alarm going off next time? You may have some old oil or food pieces in your oven. When you turn the oven temperature up high, your kitchen can fill with smoke. I would try giving your oven a thorough cleaning and if you have an aghast fan turn it on. jimmy billimoria Says: June 20th, 2012 at 1:46 am looks delicious, will try it out this week end. Betzy Says: July 3rd, 2012 at 7:15 pm Found this recipe on pinterest and just finished eating too large a portion! Yum! I have a csa and we are getting tons of zucchini and summer squash, so I am always looking for new recipes. I love these! I was able to make these with things I already had in the house including onions from my csa. I did add a little crushed red pepper to the bread crumbs for a little kick. I am hoping I can convince my non vegetable eating boyfriend to eat them when he gets home. If this doesn’t work nothing will. And the dip! I can’t wait to try it in sandwiches. I wonder if it would work with greek yogurt, I would prefer that to mayo. So glad you found this tasty recipe on Pinterest, Betzy – hope veggie-scorning BF finds them just as delicious as you do! As for the Greek-stype yogur t- it would definitely make a tangier dip, but if that’s OK, go for it. PJH Post a comment. 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Baked Zucchini Sticks and Sweet Onion Dip - I didn't make the sweet onion dip. The zucchini fries were delicious. This recipe was to make A LOT of zucchini sticks...so you wouldn't need as much of the coating as in the recipe for less zucchini.
Low Carb Rolls
Low Carb Recipe, Breads Recipe, Lowcarb, Grains Free, Gluten Free, Oopsie Rolls, Glutenfree, Rolls Recipe, Cream Cheeses
Recipe: Oopsie Rolls (just eggs, cream cheese & cream of tartar) & Tips - Your Lighter Side (original Cloud Bread/Oopsie Bread recipe based on Atkins recipe)
Low carb rolls: Oopsie Rolls, and other low carb recipes
Oopsie Rolls #lowcarb #glutenfree
Oopsie Roll recipe - Cream Cheese, Eggs, and Cream of Tartar
grain free oopsie rolls! so easy: egg, cream cheese (sub homemade yogurt cheese?)
OOpsie rolls - LOVE THESE! sub #lowcarb; #gluten free
Sugar cookie bars
Health Food, Sugar Cookies Bar, S'More Bar, Health Care, Cookies Cake, Health Tips, Bar Cookies, Cream Chees Frostings, Baby Shower
Sugar cookie bars- #Cookie #Bars #Baking #Foods
Sugar cookie bars! Makes a ton! 10 out of #health care #health tips #better health solutions #health food
Sugar Cookie Bars with cream cheese frosting.....oh yessssss. Perfect for Easter or baby showers. These are AMAZING,
Sugar Cookie Cake - Why didn't I think of this???
Sugar Cookie Bars (and S'more Bars higher up on the page)
zucchini + tomato + basil + cheese = gooooood! Quick & yummy healthy snack.
Roma Tomatoes, Zucchini Pizza, Olive Oils, Tomatoes Basil Mozzarella, Zucchini Boats, Tomato Basil Mozzarella, Zucchini Tomatoes, Grape Tomatoes, Breads Crumb
Zucchini with roma tomatoes basil& mozzarella Cut zucchini in 1/2 lengthwise & trim off the bottom so it sit still in dish*Remove center seeds w/spoon*Brush the surface w/a mixture of crushed garlic olive oil salt & pepper*Arrange halved grape tomatoes in2 the grooves, sprinkle w/bread crumbs & bake in a 350 oven for 30 minutes*Remove & place mozzarella in between the tomatoes, place them back in, under the broiler til golden & bubbling*Remove & drizzle w/olive oil sprinkle of grated parmesan
Zucchini pizza (or zucchini boats) Just cut a zucchini in half lengthwise and trim a little off the bottom so it sit still in a baking dish*** Scoop out the center where the seeds are with a spoon*** Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper*** Arrange halved grape tomatoes into the grooves, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes*** Remove and place diced fontina or mozzarella in between the tomatoes, place them back in, but now under the broiler til golden and bubbling***Remove and drizzle with olive oil and a sprinkling of grated parmesan. You will love this as a side dish!
Zucchini Boats (zucchini, tomatoes & cheese) Cut a zucchini in half lengthwise, trim a little off the bottom so it sits still in a baking dish. Scoop out center where the seeds are with a spoon. Brush the surface w/ mixture of crushed garlic, olive oil, salt and pepper. Arrange halved grape tomatoes into the grooves, sprinkle with bread crumbs & bake @ 350 degree for about 30 minutes. Remove & place diced fontina or mozzarella in between the tomatoes. Broil til golden & bubbling.
Zucchini Boats with roma tomatoes, basil, & mozzarella - Just cut a zucchini in half lengthwise and trim a little off the bottom so it sit still in a baking dish*** Scoop out the center where the seeds are with a spoon*** Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper*** Arrange halved grape tomatoes into the grooves, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes*** Remove and place diced fontina or mozzarella in between the to...
Olive Oil, Low Carb, Cauliflowers Cake, Side Dishes, Cayenne Peppers, Cauliflowers Pancakes, Cauliflowers Patti, Cheesy Cauliflowers, Potato Pancake
Cheesy Cauliflower Cakes 1 head cauliflower 2 large eggs 1/2 c cheddar cheese, grated 1/2 c panko 1/2 t cayenne pepper (more of less to taste) salt olive oil Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, bread crumbs/panko, cayenne & salt to taste. Fry about 3 min. each side.
Cauliflower Pancakes (Like Potato Pancakes) 1 head cauliflower 2 large eggs 1/2 c cheddar cheese, grated 1/2 c panko 1/2 t cayenne pepper salt olive oil
Cheesy Cauliflower Pancakes 1 head cauliflower 2 eggs ½ c grated cheddar cheese ½ c panko crumbs ½ tsp cayenne pepper salt olive oil for cooking Cut cauliflower into florets & boil 10 minutes or until tender. Drain. Mash the cauliflower while warm. Stir in remaining ingredients. Coat the bottom of a skillet with oil over medium-high heat. Form 3” cauliflower patties & cook 3 minutes per side or until golden brown & set. Keep each batch warm in the oven while you cook the rest. Makes 8
Cauliflower pancakes? Check out this low carb side dish: 1 head cauliflower 2 large eggs 1/2 c cheddar cheese, grated 1/2 c panko 1/2 t cayenne pepper salt olive oil
Cheesy Cauliflower pancakes... 1 head cauliflower 2 large eggs 1/2 c cheddar cheese, grated 1/2 c low carb bread crumbs, or pork rinds, 1/2 t cayenne pepper salt olive oil
Quinoa Spinach Burgers, Healthy Recipe Cottages Chees, Fun Recipe, Carrot, Food, Cottages Cheese, Salad Using Quinoa, Quinoa Burgers, Cheddar Gees
Quinoa Burger byeatingwelllivingthing: Made with quinoa, cottage cheese, cheddar cheese, carrot or zucchini, eggs and scallions. #Quinoa #Quinoa_Burger #food #Great Food #yummy food| http://yummyfood137.blogspot.com
Veggie list. What are your faves?
Planes Large, Diver Prints, Formations Prints, Julia Rothman, Rothman Prints, Art Display, Vegetables Prints, Paper Planes, Art Wall
Julia Rothman Print 1 Big Exclusives "Fall Collection" Large Format Prints
Julia Rothman Print 1 | Little Paper Planes | Fruit + Vegetable Print
Good to keep in mind for maintenance!
Eating Plates, Healthy Fat, Healthy Plates, Eating Right, Healthy Eating, Food Pyramid, Eating Healthy, Health Fit, Public Health
According to Harvard School of Public Health this is how a healthy eating plate should look like: half filled with veg and fruits, a quarter with whole grains and a healthy source of protein. Healthy oils, plenty of water and even a coffee (hold the sugar). And a healthy plate comes with a healthy active lifestyle! More info on why not any grains are as good or why potatoes don't count as veggies can be found here http://www.hsph.harvard.edu/nutritionsource/healthy-eating-plate/
Working out will be pointless for me if I'm not eating right.
Choose foods with healthy fats, limit foods high in saturated fat, and avoid foods with trans fat.
Harvard’s New Guide to Healthy Eating: Healthy Eating Plate
It is possible to make good choices when eating fast food, but this chart shows just how dangerous popular fast food menus can be
Health Food, Food Charts, Worst Fast, Healthy Eating, Healthiest Fast, Healthy Recipe, Eating Organic, Fast Foods, Food Menu
Fast Food Chart It’s often difficult particularly if you’re on the road to eat healthily when all you come across are fast-food restaurants. We’re constantly told how bad fast food is for you, however we’ve compiled a list of foods you may find on a fast food menu that shouldn’t be too bad for you. Avoid the meals and burgers that are loaded with carbs, saturated fats and salts, and get clued up on what you can eat when you’re watching the calories but a fast food joint is the only available ...
THE BEST & WORST Fast Food Menu options. Although fresh is ALWAYS #health food #health guide #healthy eating #organic health #better health solutions| http://stuffedanimals9965.blogspot.com
Healthiest Fast food chart
Did you know?
Healthy Stuff, Calories Converse, Holiday Recipe, Diet Tips, Fit Stuff, Eating, Counting Calories, Convers Christmas, Healthy Food
Calorie conversions it helps to also keep a diary for your calories I only eat 1500 a day
Smart: alarm reminders for drinking water!
Fitness Health, Perfect Ideas, Health Fit, Drink Water, Water Drinking Schedule, Greatest Ideas, Alarm Reminder, Drinks Water, Drinking Water Schedule
Perfect idea! Setting my reminders now!
Smart: alarm reminders for drinking water! This would also be great for making sure you eat every two and a half to three hours so you stay properly fueled!
This is our favorite way to eat broccoli of all time! My husband says he would rather eat this than fries. I put a few Tbsp of olive oil in a ziploc with some salt and pepper and the broccoli and shake. Then spread on a cookie sheet and spread minced garlic over it and roast at 425 deg F for 20-25 minutes.
Yum, roasted broccoli!
Eating For Life Recipe, Side Dishes, Broccoli Recipe, Olive Oils, Barefoot Contessa, Roasted Broccoli, My Husband, Broccoli On Cookies Sheet, Best Broccoli Of Your Life
The Best Broccoli of Your Life. A friend said it tasted like a Ruggle's (it's a fancy restaurant in Houston, TX) style veggie. MAKE THIS. My husband HATES vegetables. And he absolutely loves, loves, loves this dish. He even talks about it to his friends and family. A fantastic broccoli recipe. Probably the best broccoli of your life. Roast broccoli florets in olive oil salt and pepper at 425 for 20-25 min. Then toss in lemon zest lemon juice and Parmesan
The Best Broccoli of Your Life. "A friend said it tasted like a Ruggle's (it's a fancy restaurant in Houston, TX) style veggie. MAKE THIS. My husband HATES vegetables. And he absolutely loves, loves, loves this dish. He even talks about it to his friends and family. A fantastic broccoli recipe. Probably the best broccoli of your life.". After reading all that hype, I clicked thru and read the recipe (from Ina Garten, the Barefoot Contessa). I WILL try this!!! Sounds easy and good!
Roasted Broccoli w/ olive oil, garlic, lemon juice, and parm cheese - This was a wonderful side dish! (good enough that I would be tempted to eat the whole bowl by myself...)
The Best Broccoli of Your Life. PRE-HEAT 425. 4 to 5 lbs. of broccoli cut into florets. (if washed dry throughly). Put broccoli on cookie sheet and toss with 5 tblsp olive oil, 1 1/2 tsp kosher salt, 1/2 tsp fresh ground pepper. toss in 4 garlic cloves - peeled and sliced. Roast in oven 20-25 minutes. Take it out of oven and zest and squeeze juice of a lemon over the broccoli, 1 1/2 tblsp more olive oil, 3 tblsp toasted pine nuts, 1/3 cup grated parmesan cheese, 2 tblsp cut basil.
Love a good plate of roasted veggies
Side Dishes, Baby'S Cut, Bell Peppers, Dishes Recipe, Baby Cut Carrots, Roasted Vegetables, Healthy Food, Eating Healthy, Roasted Veggies
Roasted Vegetables... 3 tablespoons olive or vegetable oil 1/2 teaspoon salt 1/8 teaspoon pepper 1 clove garlic, finely chopped 1 cup baby-cut carrots 6 small red potatoes, cut into fourths 2 small onions, cut into 1/2-inch wedges 1 small red bell pepper, cut into 1-inch pieces 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices 1 cup grape tomatoes or cherry tomatoes
Plate of roasted veggies
Carrots, potatoes, onions, bell pepper, zucchini and tomatoes come together in this easy side dish that's roasted to perfection.
Check out some of Sandy's fantastic Lean & Green options!
Green Recipe, Fun Recipe, Medifast Recipe, Healthy, New Recipe, Tsfl Ideas, Weights Loss, Medifasttak Shape, Lean And Green
This blog has some fantastic recipes - and a whole section using Medifast! That's how I've lost all my weight (85 lbs to date . . . ) and now that I'm a health coach, it's great to have fun new recipes to try and share with people. Anyone else want to join me on the weight loss journey . . . ?!?!
Medifast Recipes - Healthy eating
Sandy's Kitchen Lean and Green Recipes
Shirataki noodles count as a Green and are a great substitute if you're craving pasta!
Low Carb, Low Calories, Food, Pasta Substitute, Gluten Free, Shirataki Noodles, Weightloss, Japanese Noodles, Weights Loss
Shirataki noodles! A delicious calorie free food. Excellent w/ cod roe!
Shirataki Noodles, Konjac Glucomannan, and Weight Loss - Introduction...Another option for wheat and gluten free pasta! Doors are opening that I never even knew existed!
Shirataki Noodles - pasta substitute. I'll have to try this.
Tofu Shirataki Noodles - Best low calorie, low carb invention!
Shirataki (shee-rah-TAH-kee) noodles are thin, low carb, chewy, and translucent traditional Japanese noodles. They are also sometimes called konnyaku noodles. They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates (sometimes even zero). They absorb flavors well from other ingredients you combine them with. Shirataki noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China.
Cauliflower pizza - one of our favorite Lean & Green recipes!