Onion-Basil Grilled Vegetables

6 servings
Ingredients
3 medium ears fresh corn, cut into 2 or 3 pieces
1 pound new potatoes cut into small pieces
1 cup fresh baby carrots
1 large green pepper, cut into 1 inch pieces
1 large red pepper, cut into 1 inch pieces
1 envelope onion soup mix
3 tablespoons minced fresh basil or 1 tablespoon dried basil
1 tablespoon olive oil
1/2 teaspoon pepper
1 tablespoon butter

1. In a large bowl combin the first 9 ingredients. Toss to coat.
2. Tear 4 large pieces of heavy duty foil. Divide mixture onto 2 pieces. Dot with butter.
3. Fold other pieces of foil over veggies and seal tightly.
4. Grill covered over medium heat for 25-30 minutes turning once.

Balsamic Grilled Asparagus

Grilled Balsamic Asparagus

from Recipe Zaar

Ingredients -serves 4

1 lb fresh asparagus

1/2 cup balsamic vinegar

1/4 cup fresh lemon juice

2 tablespoons olive oil

2 tablespoons low sodium soy sauce

2-4 garlic cloves, minced

1 teaspoon kosher salt

fresh ground black pepper, to taste

Directions

1. Snap off tough ends of asparagus and wash well through 2-3 changes of cold water.

2. Combine all ingredients in a large zip-top plastic bag, seal and marinate for 30-60 minutes. (I actually poured it into a large cup and placed the asparagus spears upside down in the cup to marinade)

3. Preheat grill on high heat.

4. Remove asparagus from bag/cup and place on preheated oiled grill rack.

5. Grill 5 minutes on each side or until asparagus is done.

6. You can either discard the marinade or place it in a small saucepan and bring it to a boil, reducing it down for a while and spoon over asparagus before serving.

Yellow Squash Soup

from eatingwell.com
Pureed summer squash makes a delicious base for this summery squash and corn soup. Start your meal with the soup or enjoy it as a light lunch. Fresh thyme and briny feta cheese give it fabulous flavor. For a variation, try the soup with any herb you have on hand or goat cheese in place of feta.

Makes 4 servings

ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
2 tablespoon extra-virgin olive oil
2 medium shallots or 1 large onion, chopped
3-4 medium summer squash (about 1.5-2 pounds), diced
6 teaspoons chopped fresh herbs, such as thyme or oregano, divided or 3 teaspoons dried italian seasoning
1 32-ounce box reduced-sodium chicken stock
1/2 teaspoon salt
3 cup frozen corn kernels
3 teaspoon lemon juice
1/2 cup crumbled feta cheese
1. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 2 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.
2. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more.
3. Transfer to a blender and puree until smooth. (At this point I divided the broth into smaller containers and froze 1/2...then added the corn while reheating the thawed soup and continued with the directions)
4. Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice (don't forget...we found it too bland without the lemon juice). Serve garnished with the remaining 1 teaspoon herbs and feta.

Zucchini Bread

from recipezaar.com

SERVES 16 , 2 loaves

Ingredients

• 2 1/2 cups sugar
• 3 eggs
• 3 cups flour
• 3 tablespoons vanilla
• 1 cup oil
• 2 cups zucchini, grated
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 cup shredded coconut (optional)
• 3 teaspoons cinnamon

Directions

1. Preheat oven to 350 degrees.

2. Combine all dry ingredients in small bowl. Combine all well ingredients in larger bowl, then add dry ingredients to wet. Try not to overmix.

3. Pour into two greased loaf pans.

4. Bake for one hour.

Hawaiian Zucchini Bread

from recipezaar.com

Ingredients

• 3 eggs
• 2 cups shredded zucchini
• 1 cup vegetable oil
• 8 ounces crushed pineapple, drained
• 2 teaspoons vanilla
• 3 cups flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1 cup shredded coconut

Directions

1. In lg bowl, mix the eggs, zucchini, oil, pineapple and vanilla.

2. Mix dry ingredients; add to egg mixture just until moistened through.

3. Pour into 2 greased and floured loaf pans.

4. Bake at 350° for 60 minutes or until pick comes out clean.

5. Cool 10 minutes before removing from pans

bisquik zucchini bread

from Recipezaar.com
Ingredients

• 2 cups Bisquick or low-fat biscuit mix
• 1 1/2 cups shredded zucchini, drained and patted dry
• 3/4 cup sugar
• 1/4 cup vegetable oil,
• 3 eggs
• 1 teaspoon vanilla extract
• 3 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1/2 cup chopped nuts (optional)

Directions

1. Heat oven to 350 degrees Fahrenheit.

2. Grease bottom of loaf pan 9x5x3, I use Pam.

3. Beat all ingredients at low speed for 30 seconds, scraping constantly.

4. Beat at medium speed, scraping constantly for 1 minute.

5. Pour into loaf pan.

6. Bake for 50-55 minutes.

7. Cool in pan for 10 minutes.

8. Remove from pan.

9. Wrap in plastic wrap or foil and store in refrigerator.

Refrigerator Pickles

courtesy my friend Cathy

Ice Box Pickles

(The quantities in this recipe fills about a quart sized container....but this recipe would be easy to double or triple or more!)
large cucumbers, sliced thinly
medium red onions, micro sliced
(hard to say how many...basically as many as it takes to layer and fill up the container you are wanting to fill)
1 rounded tsp. minced garlic
1 cup sugar
1/4 cup kosher salt
1 ½ cups apple cider vinegar
2 Tbs Pickling spices
1 tsp ground turmeric
1 tsp celery seeds
1/2 tsp ground mustard

1. Place cucumber, onion and garlic in a container of your choice...I used a plastic container with a screw top.
2. In a saucepan combine remaining ingredients. Heat and stir just until sugar is dissolved. Pour over cucumber mix.
3. Cover and chill at least 24 hours. Stir or flip occasionally to evenly distribute liquid. Store in frig for up to 1 month
**I've also heard longer....I guess it's up to you!
**I've also read in other recipes that the brine lasts for a while and if the supply of pickles gets low, just add more thinly sliced cucumbers!

Seasoned Burger and Potato Packets

ingredients
8 small potatoes, unpeeled, quartered
1 large sweet potato cubed
1 packet onion soup mix
1 teaspoon seasoned salt
1 teaspoon Italian seasoning
1 tablespoon olive or vegetable oil
1 pound lean ground beef made into 4 equal patties
1 cup (or more) frozen cut green beans

1. heat grill. Cut 4 18x12 inch sheets of heavy duty foil. spray foil with cooking spray
2. in medium microwavable bowl toss potatoes in onion soup mix and oil. microwave uncovered on high 4 minutes or just until potatoes are fork tender
3. Place 1 beef patty, 1/4 cup or more of green beans on each sheet of foil. sprinkle patties with seasoned salt and Italian seasoning. top each evenly with potatoes. Bring up 2 sides of foil so edges meet. seal edges, making tight 1/2 inch fold and fold again, allowing space for heat circulation and expansion. fold other sides to seal.
4. place packets on grill and cover. cook over medium heat 30 minutes turning packets over halfway through cooking, until meat thermometer inserted in center of patties reads 160 degrees and potatoes are tender. Carefully open packets to allow steam to escape.
**If you wish to bake instead of grill bake at 400 degrees for the same amount of time, turning packets over once halfway through baking.

fajita enchiladas

ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1/2 inch strips
1 each green bell pepper and red bell pepper cut into thin bite size strips
1/2 large onion thinly sliced
1 small can chopped green chiles
3 cups shreded cheddar cheese
1 can red enchilada sauce
12 flour tortillas
1/4 cup chopped fresh cilantro

1. Heat oven to 350 degrees. In 12 inch skillet heat oil over med-high heat. Add chicken, onions and bell peppers and cook for 4 minutes stirring frequently until chicken is no longer pink in center. remove from heat and drain
2. stir in chiles 1 1/2 cups of cheese and 1/4 cup of the enchilada sauce.
3. In bottom of ungreased 13x9 glass baking dish, evenly spread 1/2 cup of the enchilada sauce.
4. Spoon about 1/2 cup chicken mixture down cetner of each tortilla and roll up the tortilla. Place each seam side down on red enchilada suace in baking dish, arranging in 2 rows. Pour remaining enchilada sauce over enchiladas. Cover tightly with foil.
5. Bake 220-25 minutesor until hot and bubbly. Sprinke with remaining 1 1/2 cups cheese and bake uncovered about 5 minutes longer or until cheese is melted. Sprinke with cilantro before serving.
makes 6 servings.

Easy weeknight enchiladas

INGREDIENTS
1 pound ground beef
1 small onion
1 can tomato soup, undiluted
1 can mild enchilada sauce
8 flour tortillas
2 cups shredded cheddar cheese (I usually dont measure this out, I just use as much as I need)
sour cream-optional
sliced ripe olives-optional

1. Cook beef and onion in large skillet ove medium high heat until meat is browned, stirring until it crumbles. Drain and return to skillet.
2. stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture into each tortilla; sprinkle tortillas evenly with 1 cup cheese. (I usually construct each enchilada one at a time)
3. Roll up tortillas and place seam side down in a greased 9x13 baking dish. When all are rolled and placed, pour remaining meat mixture over tortillas and sprinkle with remaining cheese.
4. Cover and bake at 350 degrees for 25 minutes. Serve with sour cream and olives if desired.