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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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October 24, 2010

October's Healthy Cooking Meeting

October's Healthy Cooking Meeting was hosted by Debby at her lovely home and the theme was 'Game Time Favorites'  Ahh, snack food, my favorite!  Each month from September through May, our Mother's Club Healthy Cooking Group meets once a month, at an alternating member's home to share healthy recipes, wine and chatter.  Our kickoff cocktail party was at Cathy's house last month.














Here are some of the fabulous dishes we enjoyed.....
Butternut sqaush dip topped with roasted pumpkin seeds, yum!













Fire roasted, home made salsa, perfect for any get together.













Okay, these nachos that Charlotte made were to die for...and healthy-she found the recipe in the Weight Watchers Cookbook!  Recipe below.













I think this was my favorite.  Ribbon Zucchini Crostini that Barb made.  The zucchini is marinated in lemon juice for 30 minutes, which kind of  'pickles' it before it's placed on the toasted bread and topped with shaved Parmesan.  I'm sure I could have eaten half the platter myself.  See recipe below.













Here's another favorite that Leslie whipped up.  Cauliflower Pizza Crust served with marinara for dipping.  You would never know this was made predominately of cauliflower when you taste it.  I thought it was some sort of flat bread.  Perfect for a gluten free diet.  This is another must try for me.  Recipe below.













My dish......okay, so I cheated this time.  I brought a pesto, tomato and broccoli pizza that I heated up out of the box from Trader Joe's.  What can I say....I was running late!













Who knows what next month will bring!?

Here are the recipes:

Healthy Nachos from Weight Watchers:

For the chips:

Buy 6 6-inch plain corn tortillas (not the hand-made corn ones; they have wheat in them which adds calories and fat...)
Cut them into quarters, put them on a baking sheet under the broiler. No oil or spray at all, it's not necessary. My broiler has a low setting, and it took about 4 min. Careful because they burn really quick.

For the filling:
Non-stick spray on a pan
1 clove garlic
1 small yellow onion
...cook until soft
1/2 lb ground lean turkey
2 Tbsp taco seasoning mix
...add to pan and cook until brown
1 can black beans, rinsed and drained
approx 4 oz taco sauce (most brands are fat-free)
...add to pan, stir and let flavors develop about 5 min.

Spoon the turkey mixture over the chips
Sprinkle with:
1/2 cup shredded reduced fat cheddar
1 Tbsp sliced jalapenos, chopped (which I forgot)

Broil about two minutes
Then top with diced tomatoes, cilantro and scallions
Makes approx 6 servings


Ribbon Zucchini Crostini

1 baguette

olive oil (for brushing)
juice from 2-3 lemons
1-2 zucchinis (depending on size)
shaved Parmesan

Use a peeler to make thin lengthwise "ribbons" with the zucchini. Soak ribbons in lemon juice for 30+ minutes. Slice baguette and brush with olive oil. Toast in 350 degree oven for approx. 8-10 minutes (watch closely, so as not to burn). Once toasted, fold ribbons on top of bread and top with shaved Parmesan.


Cauliflower Pizza Crust

1 cup cooked, riced {grated}cauliflower
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley

Preheat oven to 450 degrees Fahrenheit.

Spray a cookie sheet with non-stick spray.
In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.
Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Use as a pizza crust; top with your favorite toppings OR cut into pieces and dip into marinara sauce.

Happy Sunday!
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