Wednesday, September 26, 2012

Crustless Zucchini Pie

It's late summer. The time of year when it's sunny and warm during the day, but the night air feels crisp and cool. When apples taste amazing, and pumpkins are plump and ready for picking. When you start dreaming of hayrides, halloween and pumpkin cream cheese muffins—and every other pumpkin treat under the sun!

This zucchini pie is light, flavorful and healthy! It involves shallots, which is always a good sign. All you need is a little bit of cheese to add some great richness to the veggies. Serve it alongside a green salad for dinner or as a tasty addition to your brunch menu!

It looks like chic food, and very well may be, but my husband loved it! It's so easy, delicious AND nutritious, that it's totally in my weeknight dinner rotation.

Crustless Zucchini Pie
Adapted from Skinnytaste

Serves 6
Weight Watchers Points: 3
Calories: 125.3
Fat: 4.8 g
Protein: 8.1 g
Carbs: 12.1 g
Fiber: 2.0 g
Sugar: 2.5 g
Sodium: 420.1 mg

  • 10 oz shredded zucchini, squeezed of liquid
  • 1/2 cup chopped shallots
  • 1/4 chopped fresh chives
  • 1/2 cup shredded part skim mozzarella
  • 2 tbsp grated parmesan cheese
  • 1/2 cup 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
  • cooking spray (I used my misto)
Start by prepping your ingredients. Shred your zucchini and cheese and chop your shallots and green onions.

Preheat the oven to 400 degrees. Lightly spray a pie plate with cooking spray or your misto. Combine zucchini, shallots, green onions and mozzarella in a large bowl.

Mix flour and baking powder together in a medium bowl. Add milk, olive oil, beaten eggs, salt and fresh cracked pepper and blend well. Pour into zucchini mixture and mix until combined.
Pour the entire mixture into the pie plate and top with parmesan cheese. Bake for 30-35 minutes or until the center is set and the top is beginning to brown slightly. Let stand for 5 minutes before serving.  

Saturday, September 15, 2012

Restaurant Style Loaded Baked Potatoes

In the fourth grade, I was recruited into a group called “HAMS.” It stood for “highly abled music students.” I was surprised and flattered since I didn't consider myself particularly music inclined. In HAMS, we sung a song about baked potatoes. It goes like this:

Come and get your baked potato, baked potato, baked potato
Come and get your baked potato
Careful, it may be hot.

Add some butter, salt and pepper, salt and pepper, salt and pepper
Add some butter, salt and pepper
Careful, it may be hot.

Really involved, challenging stuff right there.

Yet I still remember the song, and feel compelled to sing it each time I make baked potatoes. 

Call me silly, but you too may be finding yourself singing the praises of baked potatoes once you make these babies. They taste like they're straight of of your favorite steakhouse. And they're super easy!

Here's how you get perfect restaurant style baked potatoes every time.  

Restaurant Style Loaded Baked Potatoes
Adapted from: I Wash...You Dry

  • medium sized russet potatoes
  • sea salt
  • olive oil
  • toppings of Choice (I used grated cheese--montery jack & cheddar, chives, bacon, salt and pepper) Other ideas: sour cream, butter, chile, diced tomatoes, broccoli, etc.
Preheat your oven to 375 and scrub all of the dirt off of the potatoes. Then pat them dry. Poke each potato 4 or 5 times in different places with a fork. Then brush lightly with olive oil and sprinkle a generous pinch of sea salt on each.

Place the potatoes directly on the oven racks and bake for 45 to 60 minutes or until a fork pierces the potato with little resistance.  

Remove from the oven and let cool for 5-10 minutes or until you can handle them comfortably. Cut lengthwise across the top, leaving about ½ inch on each side. (Do not slice in half)

Now this is the part that makes the potato look plump and super cute—using both hands, pinch each side of the potato and push toward the center of the potato, forcing it to open up. Keep pushing and squeeze the insides up. It might take a couple of tries to master the technique.  

Mmm and now you have an adorable, crispy-skinned potato ready for all of the fixins!

I topped mine and Lover's with cheddar and montery jack cheese, bacon and chives. Then I popped it back in the oven for a few minutes to get the cheese nice and melty. The possibilities are endless!