Zucchini Fritters

Zucchini Fritters {Light!}

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Posted By Sara@Our Best Bites On 07.15.2014 @ 9:39 pm

{Healthy!} Zucchini Fritters
Recipe by Our Best Bites
4  cups grated zucchini
1/2 teaspoon salt
1/4 cup shredded Parmesan cheese
1/4 cup sliced green onions
1/8 teaspoon black pepper
1/2 teaspoon bottled minced garlic
2 tablespoons all purpose flour
1 egg white (reserve the yolk)
olive oil (I recommend our Garlic Olive Oil)
Place shredded zucchini in a strainer over a bowl or in sink.  Toss with salt and let sit for 10-15 minutes, stirring occasionally. Press zucchini down with hands to expel liquid through strainer.  Transfer zucchini to several layers of paper towels and place another layer of paper towels on top of it.  Press and squeeze to remove as much moisture as possible.
Place zucchini in a bowl and add remaining ingredients.  Toss together.  If needed, you may add a bit of the yolk as an additional binder.
Heat a large, non-stick skillet to medium-high heat.  Add 1/2 tablespoon Garlic Olive Oil (or enough to lightly coat bottom of pan).  Drop zucchini batter by 2-tablespoons full into pan and lightly spread/flatten.  Cook for 2-3 minutes until golden brown and crisp on one side and then flip.  Continue cooking until golden and then transfer to a wire rack with a paper towel on it.  *note cooking time greatly varies due to pan type, stove, etc.  Go by color and cook until they’re nice and golden-crisp.  Serve with a small dollop of sour cream or plain yogurt if desired and garnish with green onions.  Yields 12.
 Nutritional Info (per 1 fritter): Cal: 27, Fat: 1, Carb: 2, Pro: 2, Fib: 0

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Article printed from Our Best Bites: http://ourbestbites.com
URL to article: http://ourbestbites.com/2014/07/zucchini-fritters/

Super Thin Whole Wheat Pizza Dough

Whole wheat pizza dough

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Found at Mike Fuller 

Submitted by Jenni Lee - I freeze half for next time and make a white crust for the family, although they do like this one ok. For a crispier crust, preheat the pizza stone, and sprinkle with cornmeal before placing crust on stone. Also, brush the crust with olive oil mixed with basil and oregano before baking.

 

Here'whole wheat pizza dough.

s what you will need to make your

• 3 1/2 cups 100% whole wheat flour and approx 1/2 cup for dusting
• 2 teaspoons of honey
• 1 tablespoon of extra virgin olive oil
• 1 teaspoon of table salt
• 1 tablespoon of active dry yeast
• 1 1/2 cups warm water approx 110 degrees
• 3 tablespoons of ground flax seed (optional)

1.   Add 1- 1/2 cups luke warm water (110 degrees) to a medium sized bowl
2. disolve 2 teaspoons of honey in the luke warm water
3. Sprinkle the 1 tablespoon active dry yeast on top of the water mixture
4. Set a timer for 10 minutesPin It     

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    Ten minutes later

After about 10 minutes the water mixture should foam up, letting you know the yeast was active.

• Next we will stir in the salt and olive oil into the yeast mixture
• Now stir in the 3 1/2 cups of whole wheat flour
• and 3 tablespoons of ground flax seed If desired (I prefer Bob's Red Mill brand)
• Mix the ingredients until the dough starts to come together and then dump the dough onto a floured board or flat surface (I flour my surface with whole wheat flour also)
• Knead and fold the whole wheat pizza dough for a few minutes until all the whole wheat flour is absorbed, If the dough is a little sticky add a pinch more flour, now you will want to roll the whole wheat pizza dough into a smooth ball and place it into a medium to large sized oiled bowl (olive oil) turn to coat the dough, cover with a kitchen towel and let sit for an hour in a warm place. (I sit the bowl of dough on top of a small bowl filled with warm water, works great!)

After 1 hour

 After about an hour, for this whole wheat pizza dough recipe, we will dump the dough onto a clean floured surface and cut the wheat pizza dough with flax seed in half and separate into two oiled bowls, cover for an additional hour.  This will make 2 thin pizza crusts  which is what I recommend. If you want to make just 1 thick crust whole wheat pizza dough than just skip this step and allow the dough to continue to rise for another hour (total of two.) 

 

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Roll the dough!

Pre heat the oven to 425 degrees F (220 degrees C)

•  Flour your board or flat surface and Take 1 whole wheat dough ball and press it into a flat circle with your fingers working from the center out in a circular motion 
• Next roll the dough with a rolling pin evenly until you reach your  desired size (I use a 16" pizza pan and make it super thin, If you want it a little thicker use a standard 12" pan or pizza stone)
• If using a 16" pan for a super thin crust you will have to carefully drape the whole wheat pizza dough over your fists and gently stretch, be careful not to rip a hole in the dough. If you got skills you can also throw it up in the air spinning and catch it over your fists (kid's love it, even if you drop it on the floor or rip a hole in it)
• Once the wheat dough is to the proper size, a little larger than the pizza pan or exact size of a pizza stone, gently place the dough onto the pan. (you can oil your pan with olive oil or use corn meal) I recommend using a newer, nonstick pan like Oneida you can get one for under $10 just put a small circle of olive oil in the center and spread it around with a paper towel. If using corn meal just sprinkle evenly.

• Now it is time to trim the dough. With a clean pair of kitchen scissors carefuly trim around the pizza pan making the whole wheat dough look like a perfect circle.
• You will want to poke holes in your whole wheat pizza dough to eliminate air bubbles while cooking, I just use a fork and go around the whole pizza 
• Next I take a mixture of extra virgin olive oil and minced garlic and baste the edge of the pizza crust, just around the outside edge.
• Now place your litlle pan of healthy perfection into the pre heated oven for about 5 minutes, after 5 minutes you are ready for your sauce, toppings and cheese.  Bake for an additional

Basic Pizza Sauce Recipe

Active Time: 5 Minutes | Yield: 1 Pizza

• 1 small (8 oz.) can tomato sauce
• 1 small (8 oz.) can tomato paste
• 3 cloves garlic—minced
• 1 tsp ground pepper
• 3/4 tsp dried Italian seasoning
• 1/2 tsp dried (1/2 TBS fresh) oregano
• 1/4 tsp salt (or salt substitute)

Directions

Mix and spread over crust.
OPTIONAL: Heat small saucepan over low heat. Add all ingredients and mix together well. Allow ingredients to simmer for at least 15 minutes.

Basic White Pizza Sauce

Active Time: 10 Minutes | Yield: 1 Pizza

• 1 TBS unsalted butter
• 1 1/2 TBS whole wheat flour
• 1/2 cup cold milk
• 1/4 tsp salt (or salt substitute)
• 1/2 tsp ground pepper
• 1 garlic clove—minced
• 1 tsp dried (1 TBS fresh) basil
• 1/2 tsp dried (1/2 TBS fresh) oregano
• 1/4 cup (1 to 2 oz) Parmesan cheese—grated

Directions

Heat butter in a saucepan over medium heat. Once butter has melted and warmed, add flour and mix until thoroughly combined.
Adding a little at a time and whisking vigorously, add the milk to the flour-butter mixture. Add garlic, herbs, and cheese, mixing thoroughly. Let cook for 1 to 3 minutes, or until sauce has thickened sufficiently.

Easy Fried Rice

Easy Fried Rice (better than takeout!)
submitted by Jenni Lee
Adapted from Life-in-the-lofthouse.com
3 cups cooked brown rice (day old or leftover rice works best!)
3 tbs sesame oil,
1 cup frozen peas and carrots (thawed and cooked in microwave),
1 small onion, chopped,
2 tsp minced garlic,
chopped, cooked chicken breast,
2 eggs, slightly beaten,
1/4 cup soy sauce
optional - 1 cup pineapple, 1 cup chopped ham

Saute onion and garlic in sesame oil and then add brown rice and stir-fry until warm.  Add chicken and peas and carrots. Push to the side and scramble eggs in the same pan.
Then mix together with 1/4 c. soy sauce.  Stir in pineapple and ham as desired.

 

Crustless Veggie Quiche

110 Calorie Crustless Veggie Quiche

Found on Sally's Baking Addiction

A lightened-up, healthy crustless quiche with heavy flavor and only 110 calories per serving. Get creative and use your favorite vegetables and spices!

Yield: 6 huge servings

prep time: 25 MINUTES

total time: 1 HOUR, 25 MINUTES

Ingredients:

• 1 and 1/2 cups sliced yellow squash (2 small or 1 very large)
• 1 and 1/2 cups sliced zucchini (2 small or 1 very large)
• 1 large orange bell pepper, chopped (or any color)
• 2 cloves roasted garlic, chopped
• 1 Tablespoon ground thyme (or fresh chopped)
• 3 large eggs
• 3 large egg whites
• 3/4 cup milk*
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup shredded cheese*
• 2 Tablespoons grated parmesan cheese

Directions:

Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.

Preheat oven to 350F degrees. Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.

In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.

Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes well, up to 2 months. Thaw overnight and bake at 350F to warm up for 20 minutes, give or take.

*Recipe tested with both skim milk and unsweetened plain almond milk. Any milk will be OK.

*I used a blend reduced fat shredded cheddar and mozzarella. Use your favorite like goat cheese, feta, gouda, etc. If you aren't watching your calories too much, increase to about 3/4 - 1 full cup. My fiancé loves it with a little more cheese!

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and ¼ cup water.

Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly

Recipe courtesy Melissa d’Arabian

Whole Wheat Pizza Dough

The Easiest Whole Wheat Pizza Dough

Found on Cookie and Kate

Prep time:  20 mins

Cook time:  10 mins

Total time:  30 mins

Serves: 4 to 8

Whip up this 100% whole wheat pizza dough in your food processor. It hardly needs kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Dinner is ready!

INGREDIENTS

Whole wheat pizza dough

• 1 cup water, heated to 110 degrees (very warm, almost too hot for comfort)
• 1 tablespoon sugar
• 1 tablespoon olive oil
• 1 envelope (2¼ teaspoons) rapid-rise or instant yeast
• 2¾ cups white whole wheat flour (or regular whole wheat flour)
• ¼ cup grated Parmesan cheese
• 1 teaspoon sea salt

Toppings

• 1 32-ounce can whole tomatoes, drained and crushed by hand OR about ⅔ cup pizza sauce of choice
• 2 cups shredded low-moisture part-skim mozzarella cheese
• additional toppings of choice**

Recommended garnishes

• Smoked sea salt
• Torn fresh basil

INSTRUCTIONS

1. Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.
2. Whisk water, sugar, oil and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
3. Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
4. Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
5. On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape. Transfer dough to a baking pan (my baking pan is non-stick, but if yours isn’t, you might want to lightly grease it with cooking spray). Brush the outer 1-inch of the dough with a light coating of olive oil.
6. Add drained, crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible) or pizza sauce of your choice. Sprinkle with cheese and vegetables.
7. Bake on the top rack until the crust and cheese are lightly golden, rotating halfway, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Sprinkle with smoked sea salt and/or fresh basil and serve.

Freezer Breakfast Burritos

Freezer Breakfast Burritos

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Posted By Kate @ Our Best Bites On 01.23.2015 @ 4:50 am 

Freezer Breakfast Burritos
Recipe by Our Best Bites
Ingredients:
3 tablespoons butter
12 eggs
1/4 cup water
pepper or Tabasco sauce
1 lb. lean turkey breakfast sausage (optional)
1 onion, diced
1 bell pepper (any color), seeded and diced
12 8″ 100% whole wheat tortillas (I used Tia Rosa soft taco tortillas)
6-8 ounces shredded cheddar cheese
Instructions:
In a large skillet over medium heat, melt the butter. While the butter is melting, whisk together the eggs, water, salt, and pepper or Tabasco sauce. When the butter is melted, tilt the skillet to coat the pan. Add the eggs and allow them to cook until bubbly, then gently scrape the bottom of the pan, allowing more of the liquid-y egg mixture to come in contact with the pan. Repeat until the eggs are completely scrambled. Transfer the eggs to a bowl and return the pan to the hot stove. Add the sausage and cook, crumbling the sausage as it cooks, until it’s about halfway cooked. Add the onions and peppers and cook until the vegetables are tender and the sausage is completely cooked. Remove the pan from heat.
Place 1/3 cup scrambled eggs, 1/4 cup of the sausage/pepper mixture, and 2 tablespoons of shredded cheese into each tortilla. Roll the mixture tightly into the tortillas, folding in the ends as you roll, then roll tightly in aluminum foil. Place the wrapped burritos into a large Ziploc bag and freeze.
When ready to serve, remove a burrito from the bag, unwrap it from the foil, and place it on a microwave-safe plate. Place the plate in the microwave and cook at 30% power for 90 seconds to defrost the burrito. Then cook for another 60 seconds on full power or until hot. Serve immediately with salsa. Makes 12 burritos.
Nutrition Information:
Calories: 336
Fat: 19
Carbs: 21
Fiber: 3
Sugars: 2
Protein: 19
Weight Watchers Points Plus: 9

URL to article: http://ourbestbites.com/2015/01/freezer-breakfast-burritos/

Minestrone Soup

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Submitted by Jennifer Barker

1 large onion, diced
2 carrots, chopped
4 oz green beans, halved
2 stalks celery, thinly sliced
3 tablespoons olive oil
8 cups vegetable stock (or water)
2 cans diced tomatoes
1 ½ Tbs. Italian seasoning
salt and pepper
2 cans kidney beans (rinsed and drained)
1 cup whole wheat or GF macaroni

1. Put all the fresh vegetables in a large pot with the olive oil. Heat until sizzling, then cover, lower the heat and sweat the vegetables for 15 min., shaking the pan occasionally.
2. Add the stock, tomatoes, herbs and seasoning. Bring to a boil, replace the lid and simmer gently for about 30 min.
3. Add the beans and pasta and simmer for another 10 minutes, until pasta is tender. Taste for seasoning and serve hot.

(For super quick and easy, replace veggies with a bag of frozen mixed veggies.)

Crustless Zucchini Pie

Crust-less Zucchini Pie

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Gina's Skinny Recipes

Servings: 6 • Serving Size: 1/6th • Old Points: 3 pts • Points+: 3 pts

Calories: 125.3 • Fat: 4.8 g • Protein: 8.1 g • Carb: 13.1 g • Fiber: 2.0 g • Sugar: 2.5 g

Sodium: 420.1 mg

A simple savory pie made with summer zucchini, shallots, mozzarella and parmesan cheese. If you're looking for a tasty way to use up your summer zucchini, this is it!

It makes a wonderful side dish to any meal or serve it at a potluck or brunch.

To make shredding the zucchini easier, just throw it in the food processor. You'll want to put the zucchini in a cheesecloth and give it a good squeeze to take out all the moisture.

Ingredients:

• 10 oz shredded zucchini, all liquid squeezed out
• 1/2 cup shallots, chopped
• 1/4 chopped fresh chives
• 1/2 cup part skim mozzarella
• 2 tbsp grated parmesan cheese
• 1/2 cup white whole wheat flour (King Aurthur)
• 1 tsp baking powder
• 2/3 cup fat free milk
• 1 tsp olive oil
• 2 large eggs, beaten
• 1/2 tsp kosher salt
• fresh cracked pepper to taste
• cooking spray (I used my misto)

Directions:

Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto. Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.

Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Combine with zucchini mixture and pour it into the pie dish.

Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

Makes 6-8 servings.

Indonesian Butternut Coconut Soup

Indonesian Butternut Coconut Soup

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Submitted by Nancy Jones

2 1/2 pounds butternut squash, pared and cut into 1- inch cubes (about 6 cups)

1 TBSP vegetable oil

1 small onion, chopped

1 TBSP minced garlic

2 sticks of cinnamon

1 tsp of allspice

1 tsp of cardamom

1/2 tsp. cumin

1 inch of fresh ginger grated

1 can of lite-coconut milk (about 2 cups)

3 TBSP of peanut butter

Put cubed squash in a saucepan and cover with water. Add salt to the water to season. Boil until squash is soft.

While squash is cooking, in a sauce pan, put oil in the pan and begin to sauté the onions and garlic. After they are sauted, add the other spices and sauté a little bit to bring out the flavors. Add the coconut milk and let it simmer for 10 minutes to bring out the flavors of the cinnamon sticks. Discard the cinnamon sticks from the liquid.

When the squash is soft, drain most of the liquid from the squash. I left about a 1/4 c. of water in the squash. Put the squash in a food processor and puree until smooth. Add the coconut and spice mixture and puree again. While it is mixing, add the peanut butter and puree until smooth. I like this soup thick, but if you like it a little thinner, add a little more water or regular milk.