Bacon Wrapped Asparagus Bundles

Bacon Wrapped Asparagus Bundles.

I didnt even look up a recipe for these.  Just had them once, liked them so I winged it!

Break the tough ends off the asparagus.  Just hold in one hand and bend and let it break where it wants.

I did about 5 or so per bundle.  I then took 1/2 slice of bacon and wrapped them up.  Placing them in a pan with the seam of the bacon underneath.  I drizzled the tops with a tad of olive oil then salt and pepper and baked until done.  We like ours crisp tender.  About 400 degrees for about 15-20 minutes.  I did this along with the fish so I baked them side by side and called them done when the fish was.

Baked Spaghetti Squash Lasagna Style

Baked Spaghetti Squash Lasagna Style
(recipe from AllRecipes.com)

1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes (I used home canned marinara and left out the spices)
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 (15 ounce) can black olives, chopped
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese

Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.  Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool. (I microwaved mine cut side down in a bit of water for about 10 minutes)

Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese. 

Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts. 

Since my family are "meat lovers" I added some cooked Italian sausage to the sauce. 

Chocolate Zucchini Bread

Chocolate Zucchini Bread
(recipe from AllRecipes.com)

3 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 tablespoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

2 cups white sugar

3 eggs

1 cup vegetable oil

2 teaspoons vanilla extract

2 cups shredded zucchini

1 cup chopped walnuts (I was out of nuts so I left them out)

1 cup semisweet chocolate chips

 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.

Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.
I've made chocolate zucchini bread before but this is by far the best recipe I've tried.  

Chili Garlic Roasted Broccoli

Chili Garlic Roasted Broccoli
Rachel Ray, Express Lane Cook Book

 

 

 

• 1/4 cup extra virgin olive oil, eyeball it
• 5 to 6 cloves garlic, finely chopped
• 1 tablespoon chili powder
• 1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates) ( I think I left this out and just used salt and pepper)
• 1 large head broccoli, cut into thin, long spears

Preheat oven to 425 degrees F.
Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

This was a new way to do broccoli for us, and we WILL be doing it again.  Both my "boys" ate every bite.  Isaac chose it first on his plate and even picky Klay ate it.  There were NO leftovers.  We've been trying to do more fresh veggies so this was awesome for us.