Baked Zucchini

This is a great low carb meal. Just like lasagna, but less fat and carbs. For the marinara sauce, I used Trader Joes tomato and basil sauce.

olive oil
spicy ground sausage
1/2 tsp italian seasoning
1/2 tsp fennel seeds
salt and pepper for seasoning
1 onion, diced
1 yellow bell pepper, diced
3 garlic cloves, minced
1 bottle of marinara sauce
4 large zucchini, sliced long and thin
fresh mozzarella ball, halved

Preheat oven to 375.

In a large sauté pan, drizzle with olive oil. Add onions, bell pepper and garlic. Season with salt, pepper, italian seasoning and fennel. Sauté until onions begin to caramelize and bell peppers are soft. Add sausage, crumble and cook until browned and cooked through. Add marinara sauce and simmer for about 15 minutes.

In a large casserole dish, spread a thin layer of sauce. Lay a layer of zucchini, then sauce. Keep repeating layers until zucchini and sauce are all used up. Make sure to finish the top layer with sauce. Top with the fresh mozzarella.

Cover with foil and bake for about 25 minutes. Increase oven to 400 degrees. Remove foil and bake until mozzarella is melted and starting to brown. Let rest for about 5 minutes or so. Serve and ENJOY!!!!

Wine pairing........Shiraz or Cabernet Sauvignon.

Penne with Chicken, Edamame and Arugula

I made this with whole wheat penne, but you could use any type of short pasta. Garnish with red chili flakes and/or shredded parmesan cheese.

penne pasta
olive oil
1 tbsp butter
2 cups shelled edamame (green soybeans)
2 cups arugula
1 cup halved grape tomatoes
1 onion, sliced
1 yellow bell pepper sliced
3 garlic cloves, minced
1 7oz. pesto (prepared or homemade)
1 large boneless skinless chicken
salt and pepper for seasoning
21 seasoning blend (such as a salt free Mrs. Dash)

Season chicken with salt, pepper and seasoning blend. Drizzle with olive oil. Heat grill.

While grill is heating, begin to pre-heat a large nonstick sauté pan over medium-high heat. Coat with olive oil and melt butter. Add onions and season with salt, pepper and seasoning blend. Sauté until beginning to brown and caramelize (stirring frequently). Add bell pepper and garlic. Continue to sauté until bell peppers begin to soften. Then add edamame and mix.

While onions and bell peppers are sautéing. Begin bringing water to a boil and start grilling the chicken.

Once chicken is completely cooked through, remove and wrap in foil to keep warm.

Once water is boiling add pasta and cook according to cooking directions. If onion and bell pepper mixture is ready, reduce heat to the lowest setting.

When there is about 5 minutes left on the pasta cook time, dice chicken and add to onion and bell pepper mixture. Stir to mix.

Once pasta is done, drain and place in a large mixing bowl. Toss pasta with pesto. Then add tomatoes and toss completely. Add chicken mixture and toss. Finish by adding the arugula. Toss to mix completely. Serve and ENJOY!!!!!

Wine pairing.......Merlot.

Sweet and Spicy Tilapia

I served this with roasted green beans and potatoes. This is super easy and the cleanup is so fast. Just toss the foil away and a quick clean of the baking sheet and you are done. This would also be good served with tortillas for fish tacos with some shredded cabbage.

Tilapia fillets
Olive oil
1/4 cup orange juice
2 tbsp lime juice
1 tsp brown sugar
2 tsp soy sauce
Salt and pepper for seasoning
ground cumin for seasoning
paprika for seasoning
2 garlic cloves, minced

Cover a shallow baking sheet with foil. Lay fish fillets on foil. Drizzle fish with orange juice, lime juice and soy sauce. Sprinkle fish with brown sugar, salt, pepper, cumin, paprika and garlic (just enough to season the fish). Marinate the fish (flipping occasionally) for about 30 minutes.

Preheat broiler.

Broil fish for about 15 minutes or until cooked all the way through. Sides should begin to get crispy and brown.

Serve and ENJOY!!!!

Wine pairing.......Sauvignon Blanc.