Sunday, March 30, 2014

Mushroom & Zucchini Soup

I made a trip to Produce Junction and bought a huge bag of mushrooms. I found this recipe on Pinterest to help use up the mushrooms!

As always, I adjusted the recipe to use Tastefully Simple products. 

Ingredients:

1 lb fresh mushrooms, chopped
One large zucchini, chopped
One medium onion, chopped
1 1/2 tsp Rustic Herb Seasoning
3 cups chicken stock or vegetable stock
1 cup coconut milk 
1 Tbs butter
Seasoned Salt to taste

Instructions:

Melt the butter in a large pot over medium heat. Add Garlic Garlic, onion & Seasoned Salt to taste. Cook until softened, about 5 minutes. 

Add the mushrooms and Rustic Herb, cook another 5 minutes. 


Add zucchini and cook until vegetables release their juices. About 10-15 minutes. 

Add stock and bring to a boil, then reduce heat and simmer for 5 minutes.

Add coconut milk and let simmer for 5 minutes, stirring frequently. 

Purée soup with an immersion blender or in batches in a standard blender until smooth. 

Serves 4, prep 15 minutes, cook 30 minutes. 

This is some awesome soup!! I'm bringing it in my lunch tomorrow and I froze the rest in Tupperware for later. 



Thursday, March 27, 2014

Zucchini Lasagna

I found this recipe on Pinterest and adjusted it to use Tastefully Simple products. This is so much easier than I was expecting. I will definitely be making this again!

Ingredients: 
3 medium zucchinis 
Olive oil cooking spray
28 oz can crushed tomatoes 
2 tbs basil 
1 tsp oregano
Salt
15 oz container ricotta cheese
1/2 cup Parmesan cheese
1 large egg
8 oz shredded mozzarella cheese
1 lb ground beef, cooked & drained

Instructions:

Preheat oven to 375.

Thinly slice zucchini length wise and place on a paper towel. Sprinkle with salt (this helps to dry them out) and let them sit for 10 minutes.

Spray olive oil on a grill pan and grill zucchini slices for about 1 minute on each side. 



In a medium sauce pan, combine tomatoes, Garlic Garlic, Onion Onion, basil, oregano & cooked beef (if using) bring to a simmer. 

In a large bowl combine ricotta, egg & Parmesan cheese. 

Using a 9x13 dish or two 8x8 dishes, spread some sauce on the bottom of pan. 

Place a layer of zucchini, then a layer of mozzarella, then ricotta. Repeat until all ingredients are used. 


Bake, covered for 45 minutes, remove foil and bake another 10 minutes. 


This amazing recipe was picky husband approved!