Zucchini Pie

This is more than a zucchini pie to me. It brings back memories of my Grandma when we were little. Every week she drove from Brooklyn to Long Island to spend the day with my mom, my sisters and I. She either brought a car full of paper towels and tissues, a weeks worth of fresh Boars Head cold cuts with fresh made mozzarella that was still warm, zucchini pies or all of the above. I can go on and on about what a special lady she was, but I will stop there.

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My mom, me, and my grandma (before the selfie even existed)

I actually have the recipe card she wrote this recipe on.

This isn’t her typical cooking.  I feel like she must have gotten this recipe from a neighbor or the newspaper. But anyways, its delicious. It’s definitely a woman’s meal. Great for brunch or to bring to a friend’s house. I’ve eaten it for breakfast, lunch and dinner…

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Zucchini Pie

Ingredients

  • 3 cups of zucchini chopped(you can spiralize also)
  • 1/2 cup chopped onion
  • 6 eggs(beaten)
  • 1 cup of bisquick
  • 1 tsp. of salt
  • pepper to taste
  • a bunch of chopped parsley
  • 1 clove of garlic minced
  • 1/2 cup of EVOO
  • 1/4 cup of grated cheese

Directions

  • Preheat oven to 350 degrees.
  • Grease the bottom of a pan
  • In a large bowl mix all the ingredients except the zucchini.
  • Then add the zucchini and stir to mix.
  • Bake for 25-30 minutes or until brown.

Enjoy!

 

 

 

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Smoothie Bowl

So, I love my smoothies and I love my acai bowls and I really love make ahead meals that are healthy! This is basically a smoothie made into individual servings and frozen till you are ready to eat, just like the acai.

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Smoothies

Ingredients

  • 1 cup of spinach or kale or both(I use spinach)
  • 1 tablespoon of Chia seeds(Or Flax seeds or both)
  • 2 Bananas(I keep plenty in the freezer cut in half so when I need them I have them. Make sure you peel them first.)
  • 2 cups of mixed berries(I get the big bag of triple berry blend at BJ’s. You can use whatever variety you like. There’s tropical blend or just strawberries. Sometimes I put the fruit that is gonna go bad in a day or two in the freezer and use that.)
  • 1 cup – 2 cups of almond milk(I can’t live without the Califia Toasted Coconut. It’s really good!)

Directions

  1. Place all the ingredients in your blender and blend with as much almond milk as needed to get it to the consistency you like.
  2. This should make enough to prepare 4 plastic containers (2-cup containers filled halfway).
  3. Cover and store in the freezer so they will be ready to go. We grab these for breakfast, lunch, snacks and dessert!

Top with peanut butter, granola and your favorite fruit.

Enjoy!

I know I’ve mentioned it before but the Ninja Blender is the perfect kitchen tool when you need to make a smoothie.  It can blend even the most frozen fruit without falling apart!

If you are ready to prep ahead these 2 cup containers are perfect. If you prefer paper these would work great… https://amzn.to/2LKwUER

Here are some other smoothie recipes that will keep you feeling healthy all year long…

Smoothies

Tropical Delight

Acai Bowl

Poolside Pasta Primavera

We all have that friend that we’ve known since we were kids.  Michelle is that friend to me.  We met in 2nd grade and became best friends in 6th grade.  Even though she lives in New York and I live in Florida, we remain best friends.  We don’t have to talk every week or see each other often, but we always stay close.

When we do get to see each other, it is refreshing and needed.  We get to be ourselves, talk and eat!  She has 3 boys and I have 2, all around the same age!  So it’s always fun! And she always has plenty to eat for everyone and extra fun stuff for the kids.

The boys and I visited for some poolside fun and it was a blast like usual.  Michelle put so much thought into everything she made!  I will be sharing some of the other things she prepared in future blogs, but this is my favorite!  Pasta Primavera!

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Pasta Primavera

Ingredients

Michelle topped the Pasta Primavera with sliced grilled chicken breasts(It does not need it with all the yummy veggies, but of course add it if you like.)

  • olive oil
  • 1/2 teaspoon of crushed red pepper flakes(Use less if you don’t like it spicy and more if you prefer it spicier).
  • 3 cloves of garlic, sliced
  • 2 pints of cherry tomatoes
  • 1/4 cup shredded carrots(buy them already shredded)
  • 1 package of mushrooms, sliced(my favorite are baby bella)
  • 1 zuchini, sliced
  • fresh basil
  • grated pecorino romano
  • 1 box of your favorite pasta

Directions

  1. Heat about 2 tablespoons of olive oil in a large skillet.
  2. Add the garlic and crushed red pepper flakes.  Saute until golden.
  3. Add the tomatoes and mushrooms and cook on medium heat until the tomatoes burst and create their own sauce.
  4. Add the carrots and zucchini and and cook for about 10 minutes.
  5. Set aside.
  6. Bring a pot of salted water to a boil.  Cook per directions on box.
  7. Put a cup of pasta water on the side in case you need more liquid for the pasta.
  8. Drain the pasta and add it to the pan with all the vegetables.
  9. Drizzle with a little olive oil and top with grated cheese and fresh basil.

Enjoy!

Michelle served this with a simple arugula salad and it was perfect!

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  • Arugula
  • salt and pepper
  • grated pecorino romano
  • oil and vinegar

Stir and serve!

Other pasta dishes that make me smile⇓⇓

Sunday Dinner

Orecchiette with Sausage, Mushrooms, and Tomatoes

Ravioli with Crushed Tomato Sauce

Bowties with Broccoli

Baked Ziti with Sausage

Acai Bowl

In the summer I always crave something cold and healthy in the morning to start my day. Most of the time I make my smoothie, but recently I’ve been on an Acai bowl kick instead. It is so refreshing and healthy!

I tried it at a new Acai Bar that opened up near my house and copied what they did. The only difference is their acai is more frozen like ice cream. If you like your acai frozen you can put the acai, frozen banana, chia seeds and almond milk in your blender and freeze until ready to eat. Otherwise follow the recipe below to enjoy right away.

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Acai Bowl

Ingredients

  • about 2 tablespoons of peanut butter(you can use almond butter, soy butter or whatever you prefer)
  • 1/4 of a cup of your favorite granola(I try and buy one that is lower in sugar and on the healthier side. Some can be loaded with junk)
  • 1 packet of frozen unsweetened acai(found in the freezer section at any grocery store)
  • 1/2 of a frozen banana(I keep bananas that are a little too ripe in the freezer in a storage bag peeled and cut in half for smoothies)
  • 1 teaspoon of Chia Seeds
  • 1/4 cup of almond milk or any milk you prefer(I use Califia Farms coconut almond milk.  There is no sugar and it is healthy and delicious)
  • 1/2 of a banana, sliced
  • Fresh berries for the top of your bowl

Directions

  1. Spread a layer of the peanut butter at the bottom of your bowl.
  2. Sprinkle granola on top of peanut butter(The best part is the peanut butter and granola at the bottom!)
  3. Put the acai, frozen banana, chia seeds and almond milk in your blender.
  4. Blend until combined.
  5. Pour over the granola in your bowl.
  6. Top with sliced banana and fresh berries of your choice.

Enjoy!

Other healthy breakfast options…

My Go To Smoothie

Make Ahead Muffins

Tropical Delight Smoothie

 

 

 

 

Simple Egg Salad

With Easter around the corner most of us will have a lot of hard boiled eggs hanging around. In my house we actually love hard boiled eggs with a little salt and pepper, so we have them around all the time. As easy as egg salad is, for some reason I don’t make it a lot. I always loved egg salad as a kid and still do. My son Dominick loves it also! So we shared some for lunch and it was filling and delicious.

If you need to know how to get perfect hard boiled eggs, follow the link below. Good ole Martha:

https://www.marthastewart.com/354061/perfect-hard-boiled-eggs

Simple Egg Salad

Ingredients

  • 8 hard boiled eggs
  • About 2 tablespoons of mayo(start with less and add more as needed)
  • Salt and pepper to taste
  • 1 stalk of celery, diced small
  • Small of amount of onion, about 2 tablespoons, diced small(I used red onion this day, but you can use whatever type of onion you have)

Directions

  1. Peel the eggs and put in a medium bowl.
  2. Cut into chunks with fork and knife.
  3. Add mayo and mix by smashing with a fork so it is all combined. (You don’t want to drench it in mayo. It just needs a little bit to coat it.)  My mom doesn’t add anything else at this point and it is still delicious!!
  4. Add the celery, onion salt and pepper and mix until combined.

Serve on toasted buns, with crackers or just like that!!

Enjoy!

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