Zucchini Garden Chowder

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Drowning in zucchini? We are. (Thanks Stillmans!) Not a bad thing, either. We just have to find creative ways to use a lot of it. So this week I went on a zucchini recipe binge. Good news is that I loved them all and am pleased to share them with you. This one is also super easy for cleanup because it’s basically a one pot meal, which I always love. And, best of all, Desi (almost 2 years old) LOVED it, so you know it’s got to be kid friendly!

(Adapted from Simply in Season)

Serves: 6-8

2 Tb butter
2 medium zucchini, chopped
1 medium onion, chopped
2 Tb fresh parsley, chopped (I only had dried)
1 Tb fresh basil, chopped
1/3 cup flour
3/4 tsp salt
1/2 tsp pepper
3 cups water
3 chicken bouillon cubes/packages
1 tsp lemon juice
2 cups tomatoes, chopped
1 1/2 cups evaporated milk (1 can)
2 cups corn (I used frozen)
2 cups cheddar cheese, shredded
1/3 cup Parmesan cheese, grated

1.) Melt butter in soup pot or french oven over medium heat.
2.) Add zucchini, onion, parsley, and basil. Saute until tender.
3.) Stir flour and seasonings into vegetables. Gradually stir in water to mak ea smooth stock.
4.) Add lemon juice and bouillon and mix well. Bring to a boil, reduce heat and cook, stirring often for 2 minutes.
5.) Add tomatoes, evaporated milk, and corn. Reduce heat, cover and simmer for 5 minutes until corn is tender.
6.) Add cheese just before serving and stir in.

Nutrition:
Weight Watchers Points: 8

One pot meal-- just a whole bunch of veggies, cheese, and your french oven.

One pot meal– just a whole bunch of veggies, cheese, and your french oven.

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Greek & Sausage Fennel Skillet

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I tried playing around with fennel a few times last year to use up what we got in our CSA, but I have to admit, I sort of hated it. That’s why I was *so excited* when I made this dish and it turned out to be one of my favorite things I’ve ever made. The original recipe is more of a side item with no protein except the cheese, but I wanted to use up some of the sausage I had in the freezer. I’ve made this dish twice using two different kinds of sausage– Jimmy Dean’s breakfast sausage first and sweet Italian sausage the second time. I would highly recommend the former, as odd as it may seem. Both times were delicious, but there was something extra rich about the breakfast sausage that just felt so savory and plain yummy. The other plug I’ll make for this dish is that it makes *excellent* leftovers for lunch at work the next couple of days.

(Adapted from Simply in Season Greek Fennel Skillet)

Serves: 5

1/2 lb sausage (breakfast or sweet Italian)
2 cloves garlic, minced
2 Tb avocado oil
2 medium fennel bulbs, sliced
1 large onion, julienned
1 Tb lemon juice
3 medium plum tomatoes, chopped
1 1/2 cups mozzarella cheese, shredded (if you want to go super Greek, you can use feta instead)
1/2 cup olives (I used garlic stuffed ones)

1.) In a medium sized pan, brown sausage.
2.) In a large frying pan saute garlic in olive oil for about a minute.
3.) Add fennel and onion and saute until tender, 5-10 minutes.
4.) Add lemon juice and tomatoes and cook over medium heat until part of liquid evaporates, about 10 minutes. Pepper to taste. Partway through, add in the sausage.
5.) Stir in cheese.
6.) Slice olives 3/4 of the way through and fan olives out as a garnish on top.

Nutrition:
Weight Watchers Points: 9

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Pea & Chicken Greek Salad

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This is one we had tonight. As always, I had to make some modifications based on what we had on hand. It turned out pretty delicious, though, especially the last few bites that got to soak in the dressing a bit longer. We had some leftovers too, and I hope to eat them asap tomorrow to see if they’re even more delicious than our dinner tonight.

So, substitutions– The original recipe includes edamame, but I don’t typically have that on hand, so I used shell peas instead. They were great. The original recipe also calls for romaine lettuce. Our CSA gave us leaf lettuce, so that’s what I went with. I’m also not a big lover of feta cheese, and find that when we buy it, we don’t use it quickly. So instead I went with our delicious Pecorino Romano that we have on hand in the fridge. And the original recipe calls only for kalamata olives, but I had a lot of other olives on hand, so I used a mixture. And… even after I had Steve run to the grocery store to get me red onion, I forgot to slice it up and add it. Oh, and I almost forgot… I added wine to the water the chicken cooked in, which gave it an amazing aroma and a nice taste.

Pea & Chicken Greek Salad

Pea & Chicken Greek Salad

(Adapted from Eating Well, July/August 2015 Issue)

Active: 30 Mins
Serves: 4 (2 1/4 cup each)

1 8 oz boneless skinless chicken breast, trimmed
1/2 cup white wine
1/4 cup red wine vinegar
3 Tb extra virgin olive oil
1/4 tsp salt
1/4 tsp ground pepper
8 oz shell peas, shelled
8 cups lettuce
1 cup halved grape tomatoes
1/2 cucumber, sliced
1/4 cup slivered fresh basil
1/4 cup sliced olives (all kinds)
1/4 cup slivered red onion [I forgot it, but I think it would be good to keep in]

1.) Place chicken in a medium sauce pan and add water and white wine to cover by 2 inches. Bring to a boil. Reduce heat to a simmer and cook until a thermometer inserted into the chicken reads 165 degrees, about 12-15 minutes. Transfer chicken to a cutting board and let cool for 5 minutes. Chop into bite-sized pieces.

2.) Meanwhile, whisk vinegar, oil, salt, and pepper in a large bowl. Add peas, lettuce, tomatoes, cucumber, cheese, basil, olives, onion, and the chicken. Toss to coat.

Nutrition (original recipe): 336 Cal; 22 g Fat (sat 5g); 48 mg Chol; 14 g Carb; 22 g Protein; 6 g Fiber; 550 mg Sodium

Weight Watcher’s Points (adapted recipe): 7*

* This ended up being less points due to the swap in peas for edamame.