Zucchini Days, #2

Friends are giving us zucchini, so let’s find ways to eat it while continuing the Fasting Lifestyle!

Zucchini Nests w/ Egg        302 calories          8.9 g fat       3.9 g fiber        14.4 g protein        19.2 g carbs      228.7 mg Calcium          PB GF [if using GF bread]          Found this recipe online [allaboutfitnesssite.wordpress.com], then I changed it to fit our calorie restriction requirements. Note that the egg used for the photo is a pullet egg, which weighs in a 1.5 oz instead of the 2 oz eggs we usually use. If you can find them, pullet eggs can be useful as they give you the egg flavor but with reduced fat and calories. Pullets, as you know, are merely young hens which lay small eggs until they grow up enough to lay larger eggs. HINT: This recipe makes enough for 2 nests which serve 2 people.Zucchini Nests w: Egg

1 tsp olive oil                                                                                                                                                            ¼ cup diced onion                                                                                                                                                 2 tsp fresh sage or 1 tsp dried sage, chopped                                                                                                   1 clove garlic, minced or pressed                                                                                                                                      large pinch hot pepper flakes or 1 jalepeno, chopped                                                                                  1 c. zucchini, grated on the coarse side of the box grater [not the slicer, but the grater]               2 tsp cider vinegar                                                                                                                                                        1 oz roasted red pepper                                                                                                                                 parsley, chopped                                                                                                                                                  salt and black pepper                                                                                                                                           2 eggs [2-oz or pullet]                                                                                                                                           1/2 slice multi-grain 70-calorie bread                                                                                                             per person                blackish coffee or tea or lemon in hot water                                                              5-6 oz fruit smoothie or green smoothie [nb: if using a full-sized egg, reduce the smoothie to half this amount OR eliminate the toast]

In a non-stick pan, spritz lightly with olive oil or add 1 tsp. Cook the onions until lightly browned, 4-6 minutes. Add the sage, garlic, and hot pepper and stir for 30 seconds. Add vinegar, zucchini, some black pepper, and ¾ tsp salt. Cover and cook about 6 minutes longer. Add roasted pepper and parsley. Cook 6 minutes longer ‘until zucchini is light brown.’ Mine never looked light brown, but it looked done to me! HINT: Do this part the night before to save time in the morning.

Next morning: Divide cooked vegetables into two heaps [scant ½ cup each] in the saute pan and make an indentation in each heap. Cover and heat for 1 minute. Uncover and break egg into each ‘nest.’ Sprinkle with salt and pepper. Then cover and cook on the stove top for 4-5 minutes longer or until the eggs are cooked to your liking. Plate with the toast, pour your hot beverage and smoothie. Now that’s something different!

Zucchini, Stuffed:      300 calories       6.2 g fat        5.4 g fiber        28.8 g protein       25.3 g carbs 141.5 mg Calcium      GF   PB      HINT: this recipe makes enough for 2 [two] servings          Delicious, filling, and easy to make.   Need I say more? Stuffed Zucchini1 pound Zucchini, which is 3 slender eight-inch zucchini                                                                        5 oz chicken, cooked                                                                                                                                                 ¼ tsp olive oil                                                                                                                                                              ½ cup onion, chopped                                                                                                                                           1 clove garlic, minced or pressed                                                                                                                                        ½ cup cooked brown rice  [when I cook extra, I freeze it for a use like this]                                       2 Tbsp Parmesan cheese, grated                                                                                                                        ½ tsp salt                       ¼ tsp paprika                         ½ tsp dill weed                   black pepper

Poach the whole zucchinis in simmering water for 3 minutes, then remove. Slit each one lenghtwise and scoop out the insides to leave a thin-walled boat. Chop the zucchini insides. Cook in olive oil with the onions and garlic. Mince the chicken. Combine the contents of the saute pan with the chicken and all other ingredients, except the Parmesan. Spoon into the zucchini boats and use it all up. Sprinkle with Parmesan. Bake at 350 for 20 -30 minutes.

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