Tag: zucchini

Lydia Sartain: Easy Zucchini Grilled Cheese {Foodie Friday}

Comfort food, whether it is a rainy day or just a craving we have our go-to comforts. How about an interesting twist on the comfort of a grilled cheese? This Easy Zucchini Grilled Cheese sneaks in servings of veggies and cuts the carbohydrates down without compromising taste! So many swaps can be made to make it your own version of comfort! And it is dietitian approved! READ MORE

Lydia Sartain, Your Local Dietitian, is a dietitian who desires to make healthy simple even for the fullest of schedules. As the owner of Sartain Nutrition, she understands busy makes healthy hard. Her website was formed to bring healthy to you with easy recipes, meal plans, and health coaching. Adding her blog seemed to be a natural fit, since she has always enjoyed writing and good stories. Her favorite people call her wife and mommy. She loves Jesus, a good cuppa’ joe, chatting, waking early, being outdoors, traveling with her family, daydreaming with her hubby, wrestling her boy, writing, teaching, planning and making recipes. Be sure to find her writing about all the good things in life on her blog at yourlocaldietitian.com .

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Jeanetta Darley: Eating My Garden {Foodie Friday}

My garden has exploded!

My garden has exploded

Well not actually that would be quite a mess and a very odd geological event. But I’ve got vegetables galore. I’m juggling multiple varieties of tomatoes, squashes and cucumbers, peppers of the rainbow, okra, and peas. So many peas.

And I love it.

I love taking the time and effort to grow my own food. I reap the benefits both taste and health-wise. There are so many more tasty varieties of vegetables that never see the produce section of the grocery store. The range in flavors and colors abounds. I also get to make sure that I have the varieties my family will eat the most. And when you grow your own food you are in control of what goes in, on, and around that plant as it grows.

An abundance in the garden

Here are some quick and easy ways to use the abundance of your backyard.

Add fresh tomatoes to your spaghetti sauce or chili.
Thinly slice cucumbers and squash to make easy refrigerator pickles.
Dry or freeze peppers for later use.
Okra is a great addition to curry or to throw on the grill.

Here’s a great recipe for those all those zucchini that grow bigger than your forearm before you know it.

An armload of zucchini

Jeanetta Darley: Cheesy Stuffed Zucchini

Ingredients

4 Large zucchini
1 lb ground meat (turkey, beef, pork or venison)
1 medium onion finely chopped
2 sleeves crushed Ritz crackers
½ cup grated sharp cheddar cheese
½ cup sour cream
½ cup Parmesan cheese
Salt, pepper, garlic to taste

Instructions

Preheat oven to 350 degrees F
Trim the stems from the zucchini and slice lengthwise. Scoop out the seeds and discard.
Brown the meat with the onion.
Mix meat, seasonings, cheeses, sour cream, and crackers (retain half a cup) together.
Stuff the zucchini with the mixture, sprinkle with the left over crackers and place in a 9x13 in baking pan.
Bake in preheated oven for 30 minutes or until zucchini is fork tender.

https://arkansaswomenbloggers.com/jeanetta-darley-eating-garden-foodie-friday/

Jeanetta is an Jeanetta Darley sidebar photo artist, blogger, and sometimes homesteader. She’s addicted to coffee, her garden, and chickens. You can see her art and read more stories at JeanettaDarley.com. Or follow her on social media @jeanettadarley

Alicia Dowell: Summer Squash Hash {Foodie Friday}

Celebrating the Bounty of Arkansas

The rising temperatures mean lots of fresh veggies straight from the garden. If you can’t grow your own food or just don’t have time to add to your busy schedule, make your way to your local farmer’s market. I have made friends with a couple of local farmers since I lost all my plants to a huge storm. This means I have some great treats leaving with me from my local market on Tuesday and Saturday. The hues of yellow, white, green and red make me eager to make supper.

In past years it has been hard to get my daughter to eat those delicious vegetables. I tried everything including frying some but no luck until this year. I finally got her to believe squash and zucchini hash is the best thing. It was a simple idea which came to me. After a long day at work, I was tired and didn’t feel like spending a huge part of my evening cooking. Also with it being so hot already, I wanted something which could be left alone and not require me to stand over the stove. I had some squash and zucchini so I thought I would give it a try in some some hash – maybe even sneak in one or two more items my daughter normally wouldn’t eat.

This hash is really easy and simple to make. If you have a child old enough to help, this is a great way to get them started in the kitchen. Allow your child to help by washing the vegetables, peeling the onion (if they don’t mind onion) or cutting the vegetables. My daughter has expressed an interest of wanting to cook more and this has been a great opportunity for her to learn.

Alicia Dowell: Summer Squash Hash

Ingredients

2 yellow Squash
2 zucchini
1 medium onion
4 tablespoons of Riceland Rice Bran Oil
Salt and Pepper

Instructions

Cut the squash and zucchini into quarters
Dice the onion.
Heat the rice oil in a cast iron skillet.
Add the onion and cook half way.
Add the squash, zucchini, salt and pepper.
Cook until the vegetables are soft.
You can also use butter if you would like a richer taste.

https://arkansaswomenbloggers.com/alicia-dowell-summer-squash-hash-foodie-friday/

alicia dowell headshot

Simple Words by A

Born and raised in Arkansas, Alicia Dowell loves her home state. She grew up on her family farm in Southwest Arkansas. She was taught a deep love of caring for animals, growing a garden, and the slower way of life. Alicia married her college sweetheart and welcomed her daughter a year later. She can still be found in Southwest Arkansas on their one acre farm or on Instagram which fuels her photography habit