This is yet another awesome recipe from SkinnyTaste.com. It tastes a lot like a quiche to me and could be a great light meal or side dish.
Prep: 15-20 minutes
Cook: 30-35 minutes
- 10 oz shredded zucchini, all liquid squeezed out (I shredded it in my food processor to save time)
- 1/2 cup shallots, chopped
- 1/4 chopped fresh chives
- 1/2 cup part skim mozzarella
- 2 tbsp grated parmesan cheese
- 1/2 cup white whole wheat flour
- 1 tsp baking powder
- 2/3 cup fat free milk
- 1 tsp olive oil
- 2 large eggs, beaten
- 1/2 tsp kosher salt
- fresh cracked pepper to taste
Preheat oven to 400F. Spray a pie dish with cooking spray. In a medium bowl combine zucchini, shallots, chives, and mozzarella. In another medium bowl combine flour, baking powder, and remaining ingredients. Add the zucchini mixture to the flour mixture. Pour mixture into pie dish and top with Parmesan. Bake 30-35 minutes and let stand 5 minutes before serving.
Serves 6. Calories 125.3. Fat 4.8g. Protein 8.1g. Carbs 13.1g. Fiber 2.0g. Sugars 2.5g. Sodium 420.1mg.
If you like pies you will LOVE this dessert! It’s super easy and tastes great. I made it for 4th of July and think it would be great for any summer get together. I got the recipe from my Taste of Home magazine and was definitely impressed. I made a couple of changes which are shown in the recipe below.
Prep: 10 minutes
Cook: 40-50 minutes
- 1 cup sugar
- 1/3 cup all purpose flour
- 4 cups fresh or frozen pitted tart cherries, thawed and drained (I used frozen)
- 1/4 tsp almond extract
- store bought refrigerated pie crust (with 2 crusts)
Preheat oven to 400 F. In a large bowl, combine sugar, flour, cherries and extract. Unroll one of the pie crusts and press into pie dish. Pour in cherry mixture and spread evenly. Cut second pie crust into strips and arrange in a lattice pattern over the top of pie. Cover with aluminum foil and bake for 40-50 minutes until crust is golden brown and filling is bubbly .
*If you’d like to be more adventurous than me and would like to make your own pie crust here’s how Taste of Home says to make it: Combine 2 1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3-2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate for 1 hour.
There is something about grilling that just brings out the juiciness in fruit and I love it. I’ve had grilled pineapple on burgers, but never on its own. To top it off, the cinnamon in this recipe gives the pineapple incredible flavor.
I got the original recipe from SkinnyTaste.com. I have loved all of the food I have made from SkinnyTaste so far and think you should check it out!
Grilled Pineapple, Garlic Lime Chicken, and Honey Lime Shrimp
Prep: 5 minutes
Cook: 6-10 minutes
- 2 tbsp dark honey
- 1 tsp olive oil
- 1 tbsp fresh lime juice
- 1 tsp ground cinnamon
- 1 ripe pineapple, cut into half inch slices
Combine the first 4 ingredients in a small bowl to make the marinade. Heat grill to medium heat. Brush pineapple with marinade and grill about 3-5 minutes each side.
Serves 8. Calories 51.1. Fat .8g. Carbs12g. Fiber .9g. Protein .3g. Sugar 10.4g. Sodium .9mg