Delicio Recipe List

My DIL asked me to make this lasagna to cut down on carbs and calories. I used my regular lasagna recipe and substituted grilled zucchini for the pasta.  4-5 Zucchini, sliced lengthwise about 25 slices* 1 Tbsp Olive Oil 1 lb ground Beef 1 Tbsp Olive Oil 2 1/2 cups B�chamel Sauce (recipe below) 4 cups Tomato Sauce 1 tsp minced Garlic 1 tsp Basil Salt and Pepper 15 oz Ricotta cheese 2 large eggs 3 cups shredded mozzarella cheese 1/4 cup grated Parmesan cheese Sprinkle sliced zucchini with salt, pepper and a little garlic powder. Coat a grill pan with oil and grill zucchini on both sides until lightly brown, and set aside. In a large saut� pan, heat olive oil on med-high. Add ground beef, salt and pepper, and saut� until browned, breaking up large clumps. Remove from heat, drain excess fat and let cool completely. Preheat oven to 375 and make sure rack is in center position of oven. In a medium bowl, mix the b�chamel and tomato sauces to blend. Add meat mixture, garlic and basil. In a...

I love my baby brother. He is a good cook! Mama taught us both to cook. I can remember him sitting cross-legged on the counter beside the stove cooking eggs... the prettiest fried eggs you have ever seen. If a yolk broke, he would say, "Uh Oh! Broke!" and dump it in the trash and start over! LOL I got a call saying that Charlie (my baby 'brudder') was cooking, and I needed to come take pictures so my followers would know how it's done right. Did I mention he is also modest??? (Rolling eyes here) He used the zucchini that I brought (I was given the zucchini by my BFFF Mary over at Cooking with Mary and Friends ) to make Zucchini Alfredo Boats! But first, a little bit of munchies while the 'boats' are in process!  Zucchini Chips in the making!  Seasonings and Parm Cheese Toasted and Crispy! Do you think they are good? This is just after Christy and I went after them!  Now, let's get serious! He scooped the insides out! He made a hamburger and mushroom mi...

Had a craving for a meatless dinner this evening  so created this recipe using on-hand ingredients,  which 'fit the bill' to perfection... Servings: (6) Prep: 10 Mins. Cook: 25 Mins. INGREDIENTS 1/2 lb. penne pasta, prepared according to pkg. directions 2 tbsp. light olive oil 2 tbsp. unsalted butter 1/2 onion, finely chopped 1/2 yellow bell pepper, finely chopped 6 crimini mushrooms, halved and sliced 1 garlic clove, minced 2 zucchini, cubed 1 (15 oz. can) diced Italian seasoned tomatoes, undrained 1 teaspoon kosher salt 1/4 teaspoon red pepper flakes 2 teaspoons dried basil 2 teaspoons worcestershire 2 teaspoon balsamic Small squirt of agave (or honey) 1/4 teaspoon freshly ground pepper Finishing: 2 tablespoons. unsalted butter Freshly grated parmesan cheese METHOD Begin preparing pasta according to package directions, except cooking shy by a couple minutes (pasta will finish cooking in sauce).  When draining, reserve 1/2 cup hot pasta liquid; set aside. Heat olive oil ...

A very versatile recipe where you can change out certain ingredients, for example:  --*6 oz. container (Appx. 1/2 cup) Peach Yogurt  with your favorite flavor, and/or --*2 cups of zucchini with your favorite combo of fruit/berries  (i.e., apple, carrot, raspberries, bananas, etc.); and/or, --*Toasted slivered almonds to various nuts and/or the addition of  chocolate chips, raisins, dried fruit, and so on...  ~ Have fun with it, I do! ~ Prep: 15 Mins. Bake: 1 Hr. "I have only used half of this huge Juneau-Alaskan-Grown zucchini and made 16 mini Versatile Sweet Zucchini Bread loaves so far. Mucho thanks to sis Nadine and friend Kathy!" Yields: (2 Regular Loaves, or 4 Mini) INGREDIENTS Wet: 3 large eggs 1/2 cup vegetable oil *1 (6 oz. container) Peach 99% fat-free yogurt - (Or, your flavor choice); --I typically use what I have on hand, which was Yoplait (Appx. 1/2 cup) 3 teaspoons vanilla extract Dry (Sifted through a sieve atop wet ingredients): 2-3/4 cups a...

Ingredients: Vegetable oil spray for greasing baking pan 1 cup soya powder 1 cup almonds, finely ground 1 cup granular sugar substitute 1 1/2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup vegetable oil 4 large eggs 1 medium zucchini, coarsely grated (about 1 1/2 cups) 1 teaspoon vanilla extract Directions: Preheat oven to 350 F. Grease an 8x 4 loaf pan generously with oil spray; set aside. In a large bowl whisk together bake mix, ground almonds, sugar substitute, cinnamon, nutmeg, salt, baking soda and baking powder. In a medium bowl, whish together oil, eggs, zucchini and vanilla extract. Mix zucchini mixture into dry ingredients until just combined. Pour batter into prepared pan. Bake 45 minutes until golden brown and a cake tester inserted in center comes out clean. Cool in pan for 10 minutes before removing loaf from pan. With a serrated knife, cut into 18 slices for serving. 2.5 Net carbs per sli...

This delicious soup comes from my Uncle Brent and Aunt Fae. It's a great way to use the zucchini that is so abundant during the summer. 1 pound (2 medium) onions, chopped 2 tablespoons butter 1 1/2 pounds zucchini squash, washed and sliced 3 cups chicken broth Salt and pepper to taste 1/4 teaspoon nutmeg 1/4 teaspoon cayenne pepper (I actually prefer to omit the cayenne) 1/2 cup half and half Grated cheddar cheese (garnish) In a heavy saucepan, saute the onion in butter until it is soft and translucent but not brown. Add zucchini and chicken broth. Bring to a boil and simmer for 15 minutes, or until squash is tender. Add seasonings and put mixture into a blender; puree until smooth. Add half and half, adjust seasonings to taste, and reheat but do not boil. Serve immediately, garnished with grated cheddar cheese.