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The purpose of our blog is to share our journey through life with family and friends while we leave our mark on this world. Our 20's have been very kind to us and as we enter the 30's we are hoping to continue to enjoy our time in this thing we call life. I should have called this blog "Traveling through Life".

Sunday, August 21, 2011

Successful Foodie Week

We try a lot of new recipes for dinner and most of them don't pass our "we have to make this again list" but this past week every single one that we tried was awesome. They were very tasty and vegetarian. Some were healthy and some were not due to a lot of cheese. I realized we had a very cheesy week so this next week I will try to be cheese free.......a very tough thing for me.

If you are looking for new dinner ideas these are perfect and yummy.

Artichoke Stuffed Mushrooms
3 ounces softened cream cheese (fat free)
1/4 cup mayo
1 jar (6.5oz) marinated artichoke hearts, finely chopped(save the marinade in the jar)
1/4 cup parmesan cheese
several small portabella mushroom caps or 2-4 large portabella caps
1/4 cup bread crumbs

In a bowl beat cream cheese and mayo until smooth. Stir in artichokes and cheese. Spoon mixture into mushrooms caps. Combine bread crumbs and 2 teaspoons of marinade from artichoke jar; sprinkle over mushrooms. Bake for 10-15 minutes until mushrooms are tender. You can also grill these.

Stuffed Zucchini with Tomatoes and Mozzarella
(thanks to Pam Peercy for this recipe)
2 medium zucchini, cut length wise and scrape out seeds
2 plum tomatoes, diced small
1/4 teaspoon oregano
1/4 tespoon white wine vinegar
5 oz mozzarella cheese

Preheat oven to 400. Brush a shallow baking dish with olive oil. Place zucchini, cut side up, in dish. Season with salt and pepper. In small bowl combine 2 diced tomatoes, oregano and white wine vinegar. Stir and season with salt and pepper. Place mixture on top of zucchini. Bake about 20 minutes until zucchini is tender. Remove from oven and turn oven to Broil. Place mozzarella cheese on top of zucchini and broil for 1-2 minutes until cheese is browned.

Eggplant Parmigiana
1 small eggplant, cut into 1/2 inch slices lengthwise
1 beaten egg
1/4 cup flour ina small bowl
2 tblsp cooking oil
1/3 cup parmesan cheese
1 cup spaghetti sauce
3/4 cup mozzarella cheese

Combine egg and 1 tblsp water. Dip eggplant slices into egg mixture and then into flour, coating both sides. In a skillet heat cooking oil and cook eggplant on both sides until golden. Drain on paper towels. Place eggplant in a 2 qt square baking dish. Sprinkle with parmesan and top with spaghetti sauce and mozzarella. Bake at 400 for 10-12 minutes.

Squash, Pear, and Onion au Gratin
1 medium size butternut squash, cut in half, discard seeds and then cut into 1/2 slices lengthwise
1 large onion, sliced and separated into rings
1 tblsp butter
1 medium pear, thinly sliced
3 tblsp bread crumbs
2 tblsp chopped walnuts
1 tblsp parmesan cheese
1 tblsp melted butter

Cook onion rings in a skillet in the 1 tblsp butter until tender. Arrange half the squash slices in a rectangular baking dish. Top with half the pear slices. Repeat layers. Cover with cooked onions. Bake covered with foil at 350 for 45 minutes until tender.
In a small bowl combine bread crumbs, walnuts, cheese and melted butter. Sprinkle over vegetables. Bake uncovered for 15 minutes.

Ok now that I just planned your meals for the week I need to go find new ones for us!

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