Favorite Recipes: Take it or Leave it

Texas has been SO hot! I haven't seen any rain all summer!

 

My sister and I have been cooking a lot this summer!

My roomate  gave me some very tasty recipes!

Here are a few that are very easy and quick! Thanks MHC!

Hot Caprese Dip

serves 2-4

10 ounces fresh mozzarella, chopped into cubes

2 roma tomatoes, seeded and juiced

3 tablespoons freshly chopped basil (or about 1 tablespoon dried) + more for garnish

Preheat oven to 375.

Make sure tomatoes have as much juiced squeezed out of them as possible – this will prevent the dip from becoming soupy. In a small baking dish, combine chopped cheese, tomatoes and basil and mix. Bake for 15 minutes, then broil for 2 minutes so cheese becomes bubbly and golden. Serve immediately with crackers or melba toasts.

Note: dip may appear “watery” which is why it is VERY important to get as much moisture out of the tomatoes as possible. Also make sure dip is consumed immediately, as the longer it sits, the more juice that develops. Don’t worry if there is a little bit of juice – it is still delicious!

Baked Zucchini with Mozzarella

• 2 medium sized (or about 5 small) zucchini
• Johnny’s Garlic Spread & Seasoning (I found it at Costco or Sam’s)
• salt
• 2 C shredded mozzarella cheese (thought I had mozzarella but I didn’t so I used a bled of Monterrey and cheddar and I didn’t measure the cheese, just put on what looked good)

1. Slice your zucchini up into 1/2 inch rings.
2. Lay them out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt.
3. Bake in the oven at 350 for about 10-15 minutes or until crisp tender.
4. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, throw that cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Be careful here. Broiling things in the oven can get out of control in a fast hurry. (my trick for broiling is to not move the rack up, I just keep it in the middle of the oven and things are less likely to burn.  It may take a minute longer, but no burnt food)

Baked Chipotle Sweet Potato Fries

Gina's Weight Watcher Recipes
Servings: 2 • Serving Size: 1/2 • Old Points: 2 pts • Points+: 3 pts
Calories: 108 • Fat: 4.7g • Protein: 1.1 g • Carb: 15.8 g • Fiber: 2.0 g  

• 1 sweet potato, (about 5" long) peeled and cut into 1/4" fries
• 2 tsp olive oil
• sea salt
• ground chipotle chile
• garlic powder 

Preheat oven to 425°.
In a medium bowl, toss sweet potatoes with olive oil, salt, garlic powder and chipotle chile powder. Spread potatoes on a baking sheet. Avoid crowding so potatoes get crisp. Bake 15 minutes. Turn and bake an additional 10-15 minutes. Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking.

 Mozzarella, Tomato and Avocado Salad

These flavors are just perfect together - juicy, crisp cherry tomatoes, soft creamy mozzarella, rich avocado, fresh parsley and basil, lemon juice and olive oil. Serve it with a warm, toasted baguette and you'll be done for too!

Ingredients

1 container cherry tomatoes, cut in half

1 carton fresh mozzarella cheese pearls, drained

1 avocado, peeled and diced

1/3 cup basil, julienned (I used my frozen basil I had on hand, it was perfection)

2 tablespoons fresh parsley

1/4 cup lemon juice

1/4 cup olive oil

salt and pepper to taste

Baguette - optional

Directions

In a large bowl combine the tomatoes, mozzarella, basil and parsley. Set aside.

In a small bowl whisk the lemon juice, oil, salt, and pepper. 

Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.

Just before serving stir in the chopped avocado. Serve with a slotted spoon and toasted baguette. 

Only a few more days until school starts back!
Hope you enjoy the recipes!
Take it or leave it!

Don't forget....
Pray for Rain in Texas!

Tiffany and Briana