Skinnytaste Dinner Plan (Week 37). The middle of summer always seems like such a crazy time! I have had friends and family visiting for the last month so I skipped my meal plan last week but I’m back to planning and shopping for the week. I’m taking advantage of all those summer zucchinis and added a few recipes this week to use them up.
Chef Johanna Cook shows us an easy way to use the fresh vegetables from your garden (or local farmers market) for a bright and vibrant frittata hat can be served no matter what time of the day it may be!
Want to see how it's done? Check out Momma Cuisine's video on how to make a Garden Vegetable Frittata!
5-6 eggs, beaten
1 1/2 teaspoons kosher salt
Fresh cracked pepper
2 tablespoons olive oil
1 small yellow onion, diced
1-2 cloves garlic, minced
1 teaspoon dried oregano
1 cup sliced zucchini
1 Roma tomato, diced
Beat eggs with 1/2 teaspoon salt and fresh cracked pepper, set aside.
Heat skillet to medium-high heat with olive oil. Add onions and garlic and saute until onions are soft and translucent.
Add dried oregano and saute.
Add zucchini and toss.
Add Roma (plum) tomatoes and cook until the juices from the tomatoes make a light sauce in the pan.
Add the rest of the salt and toss.
Take the vegetable mixture and pour into the bowl with the beaten eggs.
Add 1 to 2 teaspoons olive oil to the pan and add egg mixture.
With a wooden spoon or spatula, lift the sides of the frittata, allowing the liquid from the egg drip over the sides. Continue that process about 2-3 times.
Slowly slide the frittata on a round plate and flip to cook the other side. Or you can heat the oven to 325 degrees and finish cooking the frittata in the oven for 10 minutes. Make sure your frying pan or saute pan is oven safe.
Peaches are so ripe and juicy right now, the perfect time to make this easy, delicious salad you can whip up in minutes! Topped with yellow bell peppers, walnuts and a simple balsamic vinaigrette.
When you think of grilled vegetables, corn, eggplant, peppers and zucchini usually come to mind. But did you know you can make Brussels sprouts on the grill too? They come out perfectly charred on the edges and make the perfect side to grilled steaks, pork or chicken.
So simple, so spicy, and so delicious! This recipe has a kick of spice, but it's also extremely easy to make at home. Perfect for entertaining or for a simple weeknight meal. Be prepared to wow your taste buds with this dish!
Watch Johanna Cook make Spicy Shrimp Tomato Basil to make it at home in the comfort of your own kitchen.
4 tomatoes chopped
1 zucchini chopped
4 cloves minced garlic
1 cup chopped basil
1 red onion chopped
2 teaspoons Italian seasoning
1 tablespoon red pepper flakes
3 tablespoons vegetable oil
salt and pepper
Heat vegetable oil in a large pan and add red pepper flakes.
Add garlic, onion, zucchini, Italian seasoning, and tomatoes to pan and simmer for about 5-10 minutes on medium heat.
Add raw shrimp and cook until the shrimp turns pink.
Salt and pepper to taste.
Plate and enjoy!
Try this all-raw, all-vegan "cheesecake" that uses cashews and pecans to create a rich, creamy alternative. It doesn't take any time at all to put this pie together and the taste is out of this world!
To see this recipe in action, and to see other great vegan recipes, watch Carolyn Scott-Hamilton in her global kitchen series here!
2 cups pecans
4-5 medjool dates
1/4 teaspoon salt
3 cups cashews
1/3 cup maple syrup
1/4 cup lime juice
1/4 cup coconut water
1 teaspoon vanilla extract (alcohol free)
4 cups strawberries
1/3 cup coconut oil (liquified)
For the crust, blend pecans, dates, and salt in food processor or blender until gravel consistency. You want the crust to stick together and have a good texture, so don't over blend.
Place the pie crust into the bottom of a medium sized pie pan and layer only the bottom. Set aside while you work on the filling.
Blend the cashews until a fine crumble, and add the lime juice, maple syrup, and coconut water. Continue to blend and add the vanilla extract, strawberries, and coconut oil. The mixture should be smooth and liquified for the best batter consistency.
Pour the batter into the pie pan about two inches in depth and place in refrigerator for 6-8 hours for the batter to set.
For a fantastic topping, blend 1/4 cup of strawberries and 1/4 cup of maple syrup for a pie drizzle that is fresh and sweet.
This salad has everything I love about a cheeseburger, sans the bun. Chopped romaine, tomatoes, avocado, pickles and shredded cheese are topped with grilled burgers and red onions and drizzled with a seriously delicious dressing.
Of course, if you prefer to make this with turkey burgers or even veggie burgers, that would work too! Please welcome Heather who is guest posting for me today…
Do you need a dish to feed a party, or maybe just a family with a big appetite? Roni Proter shares her mouthwatering rotisserie chicken enchilada recipe that will add some extra kick and spice to your next dinner party!
To see how it's done, check out the video on Rotisserie Chicken Enchiladas to spice up your dinner today!
1 rotisserie chicken (shredded)
1 large can of your favorite enchilada sauce
2 cups shredded sharp cheddar cheese
1 pack taco seasoning
1/2 raw onion
8 ounces light sour cream
1 package flour tortillas
Preheat oven to 375 degrees.
Shred rotisserie chicken with hands.
Add a few tablespoons of enchilada sauce to shredded chicken.
Add a tablespoon of enchilada sauce to the bottom of cooking pan and spread over the bottom.
Add shredded cheese, taco seasoning, raw onion, and sour cream to shredded chicken and mix.
Roll flour tortillas with the shredded chicken stuffing, layer in pan, and repeat until the cooking pan is full.
Pour the rest of the enchilada sauce over the enchiladas.
Top with remaining cheese.
Cook in oven for 30 minutes.
Serve and enjoy!
This creamy potato salad made with rainbow potatoes, celery, pickles, mustard and dill is lightened up using half mayonnaise, half yogurt. Perfect for picnics and backyard parties all summer long!
Mashing half of the potatoes also adds to the creaminess of the final dish, without having to add more mayonnaise.
Yield: 5 Servings, Serving Size: 3/4 cup
If you’ve ever had the classic Vietnamese Banh Mi sandwich, you probably know the bread can easily overpower the pork, pickled carrots and all the wonderful flavors, so I scrapped the bread and put all the goodies in a bowl over brown rice (it’s great over any grain) in my slim remake which is easy to make any night of the week!
One of my favorite summer salad combinations is watermelon with feta, balsamic, red onion and arugula. It’s so refreshing and light, and perfect to make in jars to take to the beach or park (I keep them chilled in cooler).
