Made for dinner tonight. The only change I would make is less lemon. Delish! Side Dishes, Olives Oil, Insanity Delicious, Garlic Brussels, Brussels Sprouts, Lemon Garlic, Delicious Lemon, Recipes Trees Com, Brussel Sprouts
I don't care what anyone says...brussel sprouts are DELICIOUS! Can't wait to try these Lemon Garlic Brussel Sprouts!
Side Dishes, Olives Oil, Insanity Delicious, Garlic Brussels, Brussels Sprouts, Lemon Garlic, Delicious Lemon, Recipes Trees Com, Brussel Sprouts
Side Dish - Insanely delicious lemon garlic brussel sprouts.
Insanely delicious lemon garlic brussel sprouts: *2 lb Brussel Sprouts *4 tbsp olive oil *5 cloves garlic, minced *1 lemon, juiced and zested *3 tbsp gruyere, grated *sea salt *pepper. Saute sprouts for about 7-8 minutes on each side until the outer part is caremalised, Add the garlic half way through the cooking. Reduce heat, add the lemon zest, juice, salt and pepper& cheese
zucchini and yellow squash, cut in slices or half-moon slice 2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil) 2 T thinly sliced green onion 1/2 tsp. dried thyme 3/4 tsp. garlic powder cheese (blend of Mozzarella, Provolone, Romano, and Parmesan) 1/2 cup coarsely grated Parmesan salt and fresh ground black pepper,
Easy Cheesy Zucchini Bake
Fun Recipes, Side Dishes, Easy Cheesy, Squash Baking, Cheesy Zucchini Bake, Zucchini Recipes, Pizza Pies, Cheesy Zucchini Baking, Green Onions
easy cheesy zucchini (and squash) bake side dish
Fun Recipes / Easy cheesy zucchin bake
Easy Cheesy Zucchini Bake Wednesday, July 27, 2011 Recipe for Easy Cheesy Zucchini Bake 7423If you like zucchini, fresh basil, and cheese, you'll love this Easy Cheesy Zucchini Bake.When I noticed how many people are visiting my round-up of 20 Zucchini Recipes I knew it was time to share this fantastic new zucchini recipe called Easy Cheesy Zucchini Bake, recommended by my sister Pam. She found the recipe in Penzeys Back to School 2011 Catalog , where it was submitted by Karen Niessing. Pam changed the recipe a little and then I changed it a tiny bit more, and we were both impressed with how this very basic idea of tossing zucchini with a few fresh and dried herbs and cheese and then baking it can produce a dish that's so delicious. I could make an entire meal of this, but it would also be perfect as a zucchini side dish, and Pam told me she ate some of her leftovers for breakfast one day. If you have zucchini from your garden or the farmers market, you must try this!This was my latest picking of zucchini and straightneck squash, and I used the four in the front in this recipe.If you had really small zucchini you could just slice them, but I cut mine in half lengthwise and then into half-moon slices.The recipe called for dried basil. Pam used about a tablespoon of chopped fresh basil. I bumped it up to nearly 4 tablespoons of fresh basil. You can adjust the amount of basil to your own tastebuds.Pam had the idea of adding a few tablespoons of sliced green onions, which I thought was perfect in this recipe.To keep this dish South Beach Diet friendly, I used this low-fat blend called Pizza Cheese. It's a mixture of Mozzarella, Provolone, Romano, and Parmesan cheeses with only 6 grams of fat in 1/4 cup. (You could use any type of low-fat white cheese.)Toss together the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese. Season with salt and fresh ground black pepper.Put the mixture into an 8" x 8" casserole dish that you've sprayed with olive oil or non-stick spray.Bake 25-30 minutes, then sprinkle over another 1/2 cup of the pizza cheese.Bake 10-15 minutes more, or until the cheese is melted and nicely browned and the zucchini is cooked through. Serve hot.Easy Cheesy Zucchini Bake(Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in Penzeys Back to School 2011 Catalog, with suggestions from my sister Pam.)Ingredients:2 medium-sized zucchini, cut in slices or half-moon slices2 medium-sized yellow squash, cut in slices or half-moon slices2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)2 T thinly sliced green onion1/2 tsp. dried thyme3/4 tsp. garlic powder1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)salt and fresh ground black pepper to tasteInstructions:Preheat oven to 350F/180C. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.This kept well in the fridge overnight, but mine was gone the next day so I don't know if it would last
10 weeknight casseroles with ground beef. because sometimes you just need to throw something in the oven
Casseroles Recipes, Sour Cream, Hamburg Casseroles, Ground Beef, Maine Dishes, Eight Laying Casseroles, Layered Casseroles, Cream Chee, Beef Casserole
Eight-Layer Ground Beef Casserole Recipe
10 weeknight casseroles with ground beef. because sometimes you just need to throw something in the oven - Click image to find more main dish Pinterest pins
Eight-Layer Casserole, plus more hamburger casserole recipes
8 layer casserole - ounces) 1 pound ground beef 2 8-ounce cans tomato sauce 1 teaspoon dried basil, crushed 1/2 teaspoon sugar 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1 8-ounce carton dairy sour cream 1 8-ounce package cream cheese, softened 1/2 cup milk 1/3 cup chopped onion (1 small) 1 10-ounce package frozen chopped spinach, cooked and well drained 1 cup shredded cheddar cheese (4 ounces) rate it now Tina Seewald Haas 66 days ago 0 KC G 82 days ago +1 Lovena Goswami 84 days ago 0 Carolyn 84 days ago 0 Bonnie 84 days ago 0 Janice Follett 84 days ago 0 Leslie Arnold 88 days ago 2 Comments 0 Lisa L 94 days ago 0 Linda Catlin 128 days ago 0 Alison Snead 198 days ago 0 60445 CHANGE ZIP MY LIST | RECIPE BOX | SPECIALS Crowd-Pleasing Casseroles Super Slow-Cooker Chicken Our Best 20-Minute Meals Subscribe - Free Year Cooking time and temperature charts eight-layer casserole From Follow the make ahead directions to get a head start on dinner with this great beef and cheese noodle casserole recipe. ingredients directions 1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside. 2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. 3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed. 4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving. 5. Makes 8 servings 6. Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking
Baked Zucchini with Mozzarella
Fun Recipes, Cant Wait, Side Dishes, Baking Zucchini, Zucchini Recipes, Mozzarella, Yummy, Veggies, Drinks
cant wait to try this Baked Zucchini with Mozzarella! YUMMY!!
Baked zucchini with mozzarella. easy side dish. yummy
Made 'em.... They're yummy! Baked Zucchini with Mozzarella | Real Mom Kitchen by David Leibovitz The zucchini craze has begun at my house! My zucchini plant know has zucchini. In the past few days, I know have 4 zucchini sitting on my counter waiting to have something done with them. The other day one of my good blogging friends , Jamie from Jamie Cooks It Up, posted one of her favorite zucchini recipe so I had to give it a try. It is simple and easy plus so tasty. Baked Zucchini with Mozzarella 2 medium sized (or about 5 small) zucchini Johnny’s Garlic Spread & Seasoning (I found it at Costco or Sam’s) salt 2 C shredded mozzarella cheese (thought I had mozzarella but I didn’t so I used a bled of Monterrey and cheddar and I didn’t measure the cheese, just put on what looked good) 1. Slice your zucchini up into 1/2 inch rings. 2. Lay them out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt. 3. Bake in the oven at 350 for about 10-15 minutes or until crisp tender. 4. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, throw that cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Be careful here. Broiling things in the oven can get out of control in a fast hurry. (my trick for broiling is to not move the rack up, I just keep it in the middle of the oven and things are less likely to burn. It may take a minute longer, but no burnt food)
Baked Zucchini with Mozzarella, yummy way to make Chris try more veggies!
SKINNY Oreo Cookies & Cream Milkshake, 1 serving= 118 calories
Skinny Oreo, Recipe, Cream Milkshakes, Cookies And Cream, Oreo Milkshakes, Oreo Cookies, 118 Calories, Creammilkshak, Oreo Shakes
Skinny Oreo Cookies and Cream Milkshake. 1 shake = 118 calories! YUM!! Need this! I'm addicted to Oreo shakes.
SKINNY Oreo Cookies & CreamMilkshake, 1 serving= 118 calories
Yes, this is going on the "healthy" recipes board. At only 118 calories, this skinny version of an Oreo milkshake looks delicious (and won't make me feel guilty later!). Skinny Oreo Cookies and Cream Milkshake from MyFitnessPal.com
Brussel sprouts with garlic aioli