Start to finish 10 minutes 3 servings. 6 oz (about 1 1/3 cups) STRAWBERRIES 1 12 oz can carbonated citrus drink (Zevia) 1 cup ice cubes 2 tsp sugar sub. (Stevia) 1/4 tsp orange, lemon, or lime extract (optional) 1 In a blender, combine strawberries, carbonated beverage, ice cubes, sugar substitute, and citrus extract. Cover and blend until smooth. Divide slush evenly among 3 wine glasses and serve. 22 cal, o g fat, o mg chol, 24 mg sodium, 6 g carbo., 1 g fiber, o g protein Adapted from the Sonoma Diet
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Start to finish 10 minutes 3 servings. 6 oz (about 1 1/3 cups) STRAWBERRIES 1 12 oz can carbonated citrus ... more

Lasagna is a classic one-dish meal that is perfect to take to your summer gatherings or potlucks. Layers of noodles, meat sauce and cheese are a tasty combination, but the calories add up quickly and can total near 800 calories per serving. For those watching their calories, this one dish could use up half of your daily allotment! One of our readers wrote in with the request to lighten up her favorite dish. In order to do this, I will replace the traditional sausage and ground beef with low-calorie summer vegetables, such as eggplant, zucchini and mushrooms. This will not only lower the calories, it will add more fiber and nutrients to the meal. The layers of cheese also help to pack on the calories and cottage cheese fillings tend to be very high in sodium. For the lightened up version, I will reduce the amount of cheese throughout the layers, without sacrificing taste, by using a mixture of low-sodium ricotta and strongly-flavored Parmesan. With a sprinkle of mozzarella on the top, this dish will brown nicely. My version is half the calories of traditional lasagna, so enjoy it guilt free! Ingredients: 9 whole wheat lasagna noodles 1 tablespoon olive oil 1 medium onion, chopped 3 cloves garlic, minced 1 pound button mushrooms, sliced 3 medium zucchini, sliced 1 medium eggplant, sliced 2 (28 oz.) cans crushed tomatoes 1 (6 oz.) can tomato paste 1 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon black pepper 16 ounces part-skim ricotta cheese 1/2 cup grated Parmesan cheese 1 cup grated mozzarella cheese Instructions: 1. Prepare the lasagna noodles according to directions. When cooked through, set aside on paper towels to dry. 2. Sauté the onions and garlic in the olive oil over medium heat. Add the sliced mushrooms, zucchini and eggplant, and cook until tender. Mix in the crushed tomatoes and tomato paste. Season with spices. Simmer for five to 10 minutes. 3. In a small bowl mix together the ricotta and Parmesan cheeses. 4. Evenly coat the bottom of a 9-inch by 13-inch baking dish with about a half cup of the sauce. Remove another half-cup of the sauce and set aside. 5. To assemble the lasagna: Top the sauce in the baking dish with an even layer of noodles, cutting to fit the pan if necessary. Spread half of the cheese mixture over the lasagna noodles. Then layer with half of the remaining sauce mixture. Repeat. 6. Top the final layer of noodles with the reserved half-cup of sauce. Sprinkle with grated mozzarella cheese. 7. Cover with tin foil and bake in a 350°F oven for 30 minutes. Uncover and bake for an additional 20 minutes until the cheese has browned. Serves: 9 Nutrition Content (per serving): 329 calories, 11 g fat, 5 g saturated fat, 45 g carbohydrates, 10 g fiber, 21 g protein, 619 mg sodium, 400 mg calcium
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Lasagna is a classic one-dish meal that is perfect to take to your summer gatherings or potlucks. Layers of noodles, ... more

Wonderful Rich Double Chocolate Zucchini Bread • Time 35 minutes • Serves 16 Ingredients ________________________________________ • Wonderful Rich double chocolate zucchini bread • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ • 1 stick of butter melted • 1 cup of dark brown sugar • 1/2 cup of white sugar • 3 large eggs • 1 teaspoon vanilla • 3 cups whole wheat white flour • 1 1/2 teaspoons baking soda • 1/2 teaspoon baking powder • 1 teaspoon salt • 1 teaspoon cinnamon • 1/2 cup cocoa • 3/4 cup chocolate chips • 1 cup pecans • 2 medium zucchinis (about 3 cups) grated • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ • Preheat the oven to 350F. • Line 2 large loaf pans with parchment. • Combine the butter, sugars, eggs, and vanilla in a bowl. • Stir well until it is totally combined. • Sift together the flour, cocoa, baking soda, salt, baking powder, and cinnamon. • Add the butter/egg mixture to the flour and stir gently to begin combining. • Stop and add the zucchini, chocolate chips, and pecans. • Continue to stir to combine all the ingredients, but don't stir too much. • Fill the loaf pans and bake for 30 to 40 minutes or until a skewer inserted into the bread comes out clean. • I start checking at 30 minutes and then add time as needed. • When they are baked let them rest in their pans for 5 minutes and then move the breads out of the pans and onto a rack. • Let them cool before slicing. • Wrapped well they should last 4-5 days. • They freeze well too.
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Wonderful Rich Double Chocolate Zucchini Bread • Time 35 minutes • Serves 16 Ingredients ________________________________________ • Wonderful Rich double chocolate ... more

This is a great way to squeeze in those veggies. Even the kids will love eating zucchini this way. Moist and chocolaty! A recipe via Clemson Student Organic Farm Website: Double Chocolate Zucchini Cake 2 1/2 c. flour 1/2 c. cocoa 1 tsp. baking soda 1/2 tsp. salt 1/2 c. butter 1 1/2 c. sugar 1/2 c. oil 2 eggs, beaten 1 tsp. vanilla 1/2 c. milk 2 c. grated zucchini 6 oz. mini or regular chocolate chips Combine flour, cocoa, soda and salt. Cream butter and sugar; beat in oil, eggs, and vanilla. Add the milk while alternating with dry ingredients to the butter mixture. Pour into greased 9×13 baking pan and sprinkle chips over top. Bake at 325 degrees for 35 to 45 minutes. —Geneieve Stillman of Stillman’s Greenhouses & Farm Stand in Lunenburg & New Braintree, Massachusetts Double Chocolate Zucchini Cake adapted from Elle’s New England Kitchen & she adapted it from Food Network Kitchens Makes 1 loaf & 3 mini bundt cakes, or 2 loaves Ingredients: 2 cups all-purpose flour 1/2 cup whole wheat flour 1/2 cup unsweetened cocoa (NOT dutch process) 1 tsp baking soda 1 cup butter, softened 1 1/2 cups sugar 1/4 cup oil 2 large eggs 1/2 cup buttermilk 1 tsp vanilla extract 2 cups zucchini, unpeeled and shredded (I used 1 8-10? long zucchini) 1 cup dark chocolate chips
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This is a great way to squeeze in those veggies. Even the kids will love eating zucchini this way. Moist ... more

Grilled Eggplant Panini Prep Time:0 mins Total Time:35 mins Be the first! Our Readers Say: Filed Under: Cheese, Vegetable, Italian, Barbecue & Grilling, 30 Minute, Easy, Low Fat, Vegetarian, Healthy, Dinner, Sandwich, Spring Provided By: EatingWell Ingredients Serves: Update 2 tablespoons reduced-fat mayonnaise 2 tablespoons chopped fresh basil 2 tablespoons extra-virgin olive oil, divided 8 1/2-inch slices eggplant (about 1 small) 1/2 teaspoon garlic salt 8 slices whole-grain country bread 8 thin slices fresh mozzarella cheese 1/3 cup sliced jarred roasted red peppers 4 thin slices red onion Directions 1. Preheat grill to medium-high. 2. Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread. 3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side. 4. To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm. about this recipe Grilled eggplant is one of life's simpler pleasures: creamy and rich. Look for medium-size, purple eggplants with firm skins and no mushy spots. This end-of-summer treat will be even tastier if you can find the vegetables at a local farmstand”or in your own backyard! Read more: http://www.kitchendaily.com/recipe/grilled-eggplant-panini-504#ixzz0wUhWxYr4
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Grilled Eggplant Panini Prep Time:0 mins Total Time:35 mins Be the first! Our Readers Say: Filed Under: Cheese, Vegetable, Italian, ... more

1 1/2 pounds zucchini, halved 1 1/2 cups dry bread crumbs 2 ounces shredded Cheddar cheese 1/4 cup minced onion 2 tablespoons chopped fresh parsley 1 1/4 teaspoons salt 1/4 cup grated Parmesan cheese, divided 2 eggs, beaten 2 tablespoons butter, diced Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'. 3. In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese. 4. Bake in preheated oven for 30 minutes. SOME ALTERNATIVES: 1 I didn't cook them in the boiling water. I hollowed them and scooped the pulp out raw. Chopped the pulp and sauted it in a little olive oil. Then added the bread crumbs and browned them in the pan with the zucchini pulp. I added a little oregano and basil, and cooled the filling. I then added about 2oz of cheddar cheese and 2oz mozzarella. Stuffed the raw "boats", sprinkled with parm. cheese, put in a baking pan with a little water on the bottom and baked in a hot oven. They held their shape nicely, but were tender. I omitted the onion, salt, eggs, and butter. My three childred loved them, and were actually fighting over the last one! 2 Like others before me, I made this a bit differently. I didn't boil the zucchini. Instead, I cut it in half, scooped out the seeds and tossed them. Then I scooped out the pulp and chopped it up, leaving a semi-thin shell. I sauted the pulp in olive oil with garlic and onion. Next, I added some fresh basil, fresh parsley and dried oregano. For color, I tossed in diced fresh tomato. Next, I added about 1 tbsp. butter, bread crumbs, shredded cheddar and mozzarella cheeses. Stuff the zucchini halves. Then I put them in a baking dish with some water in the bottom and baked them at 350 for 30 min. I thik next time I'll use fewer bread crumbs and try adding in more tomato and maybe even some fresh spinach. 3 I used yellow squash and reduced the boiling time a bit. Like another reviewer, I sauted the inside of the squash with onion, garlic, mushroom, red pepper, fresh corn, fresh basil, oregano , and parsley. I reduced the bread crumbs a bit to compensate. These were filling delicious. Photo and recipe ADAPTED FROM http://allrecipes.com/Recipe/Stuffed-Zucchini-I/Detail.aspx?src=rss
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1 1/2 pounds zucchini, halved 1 1/2 cups dry bread crumbs 2 ounces shredded Cheddar cheese 1/4 cup minced onion ... more