Loaded Chicken Veggie Packets

All the flavour and moisture are retained when you barbecue chicken in foil packets. It's the best way to cook boneless chicken breast on the BBQ and the clean up is a breeze!

Ingredients:

2 boneless, skinless chicken breasts, sliced horizontally

1 celery stalk, sliced 

1 bell pepper, thinly sliced

1 onion, thinly sliced

1 carrot, cut in matchsticks

1 tbsp minced garlic

1/4 cup olive oil

1/2 tsp each: basil, oregano, parsley, garlic powder, onion powder, thyme.

salt and pepper to taste

Mix the seasonings together and add to the chicken, vegetables, garlic and olive oil. Stir to coat well and refrigerate for 30 minutes or overnight.

When ready to cook heat grill to high or preheat oven to 425°F.

Cut 4 pieces of foil 12 X 14", place one piece of chicken in the center of each piece and top with the veggies. Wrap each packet firmly.

Barbecue for 20-25 minutes or bake in the oven for 25-30 minutes. The internal temperature of chicken when cooked should be 165°F.

Ideally this would go well with rice but I had leftover spaghetti so that's why this happened 🤣

Adapted from: chelseasmessyapron.com

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Beans and Potatoes (Fasolakia)

The perfect recipe for everything coming from the garden right now! Ok, full disclosure, I didn't grow potatoes this year, but everything else for this Greek classic came fresh from the backyard!

Ingredients:

3 tbsps olive oil

1 small onion, finely chopped

1 - 2 tsps minced garlic

2 large, juicy tomatoes, diced (or use canned diced tomatoes)

pinch of sugar

1 tbsp tomato paste

1 lb green and yellow beans 

3 medium Yukon gold potatoes, cut in wedges

Salt and pepper to taste 

1/2 tbsp fresh chopped mint

2 tbsps fresh chopped parsley

water

zucchini flowers (optional)

Heat the olive oil in a large skillet to medium then add the onion and cook until translucent. Add garlic and stir 1 minute before adding the tomatoes and a pinch of sugar. Simmer on low for 10 minutes. Stir in the tomato paste and remove from heat. Add the mint and parsley.

Place the beans and potatoes in a 13 X 9" baking dish and salt and pepper to taste. Spoon the sauce on top.

Add enough water to partially cover the vegetables. Pour it into the dish on the side so as not to disturb the tomato sauce. Cover dish with foil and bake in a 375°F oven for 1 hour.

Then uncover and return to the oven for another 1/2 hour. The potatoes should be fork tender. If you'd like to add zucchini flower, just tuck them into the sauce for the last 10 or 15 minutes. 

Serves 4-6

Adapted from: herbsandflour.com

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Zucchini Banana Muffins

Nothing fancy, just some wholesome muffins made with the goodness of zucchini and banana. Yes, there is sugar and oil in the recipe but, sshhh, let's just focus on the good stuff! 😉   

Ingredients:

2 cups flour

2 cups shredded zucchini

1/2 tsp baking soda

1 tsp baking powder

2 tsps cinnamon

1/2 tsp salt

1 cup sugar

2 eggs

1 cup vegetable oil

2 tsps vanilla 

1 cup mashed banana (approx. 2 bananas)

Shred the zucchini on a box grater then wrap in a clean dish towel and wring out the liquid.

Mix the flour, baking soda, baking powder, cinnamon and salt together. In a separate bowl mix the mashed banana, sugar, eggs, oil and vanilla then add the dry ingredients to the wet mixing just until combined. Stir in the zucchini.

Pour or spoon into paper lined muffin tins and bake at 375°F for 20-22 minutes.

Makes 16-18 medium muffins

Adapted from: iambaker.net

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Chicken and Cauliflower Stir Fry

This! This right here! You..have.. got.. to.. TRY! So much umami I can't even!!

Ingredients:

1 tbsp vegetable oil

1 lb boneless, skinless chicken breast, cut in strips

4 cups cauliflower florets and chopped leaves

1 small carrot, thinly sliced

1 cup diced zucchini

1 small red onion, chopped

1" fresh ginger, julienned

1 tbsp minced garlic

1/2 tsp black pepper

1/4 cup oyster sauce

2 tsps hoisin

1 1/2 tbsp sesame oil

1 tsp cornstarch

1 tsp cold water

Marinade:

1/2 tsp rice wine vinegar

2 tbsps soya sauce

2 tsps sugar

2 tbsps sesame oil

pinch of pepper

Chopped chives and black sesame seeds to garnish.

Make up the marinade and add the chicken. Let it sit together for 30-60 minutes. Then heat vegetable oil in a frying pan to medium high heat. Add the garlic and ginger for 30 seconds then add the onion for 1 minute. Add the chicken and cook for 3-4 minutes. Add the carrots and cauliflower and stir fry 1-2 minutes. Next add the cauliflower leaves (yes they are edible) and zucchini, black pepper, oyster and hoisin sauces and sesame oil.

Cover 1-2 minutes, then mix the cornstarch and cold water together and pour into a well in the middle of the pan. Stir together and cook on high a couple of minutes to slightly thicken.

Serve over rice garnished with chives and black sesame seeds.

Makes 4 servings

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Zucchini Beef Casserole

Is your garden still overflowing with zucchini? Try this low-carb comfort food casserole and enjoy a nutritious meal while getting rid of a couple of those zuccs!  

Ingredients:

4 cups shredded zucchini

1 bell pepper, diced

1 onion, diced

4 tsps minced garlic

1 tbsp olive oil

2 eggs

1 lb ground beef

2 cups tomato sauce

2 cups mozzarella, shredded

1/4 cup parmesan

1 tsp dry oregano

2 tbsps fresh chopped basil

black pepper to taste

1/2 tsp onion powder

Shred the zucchini and squeeze out the extra moisture in a clean dish towel. Then mix with eggs, parmesan, black pepper, onion powder and oregano. Press firmly into an oiled 13 X 9" baking dish. Bake at 400°F for 20 minutes.

While that bakes, heat olive oil in a skillet to medium heat and sauté the onion and pepper until the onion is translucent. Add garlic for 1 minute then add the beef and cook through until no pink remains. Pour in the tomato sauce and add the fresh basil. Spoon meat sauce over the baked zucchini layer.

Top with mozzarella and give it a nice sprinkle of dry oregano.

Bake for another 20 minutes.

Let cool 10 minutes before cutting.

Serves 4-6

Adapted from: hoorahtohealth.com

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Twice Baked Eggplant

Creamy baked eggplant, some flavourful ingredients and ground beef make this a hearty meal for two. 

Ingredients:

1/2 medium eggplant

1/2 lb ground beef

1 tbsp taco seasoning 

1/2 cup shredded zucchini

1 tbsp olive oil

1/2 cup chopped onion

2 tsps minced garlic

1/2 cup shredded old cheddar

1 egg

1/2 tsp dry oregano

1 tbsp fresh chopped basil

salt and pepper to taste

Cut the eggplant in half lengthwise and brush with olive oil. Place cut side up on a baking sheet and pop in a 375°F oven for 25 minutes.

Remove and cool. Reduce oven temp to 350°F.

When the eggplant is cool enough to handle, scoop out the flesh into a bowl. Set aside.

In a fry pan, cook the ground beef and add the taco seasoning, then add to the eggplant along with the zucchini, onion and garlic. Remove to a bowl and add the cheese, egg, oregano, basil, salt and pepper.

In an oiled baking dish spoon the filling into the eggplant shell, pile high and pack firmly with your hands.

Bake at 350°f for 30 minutes.

When cut in half and served with a cob of corn this made enough for two dinners.

Adapted from: onedishkitchen.com

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Caprese Fried Eggs

Sweet summer tomatoes and basil are just begging to go into this feels-so-fancy breakfast!

Ingredients:

3/4 - 1 cup shredded mozzarella 

2 eggs

Cherry tomatoes or thinly sliced tomato 

Black pepper to taste

Fresh basil leaves

Some lemon zest 

Balsamic glaze (or a nice substitute is 1 tbsp balsamic vinegar mixed with 2 tsps honey)

Parmesan (optional)

Heat a non-stick skillet to medium, spray with cooking oil then make a layer of shredded cheese. When it just starts to bubble crack the eggs on top. Add the tomatoes, black pepper and basil. If you like sunny side up eggs then you're pretty much good to go, but I prefer to put a cover on the pan for 2 minutes to cook the top of the yolks just a touch.

To serve, sprinkle with a little lemon zest and drizzle balsamic glaze.

You can also add a bit of parmesan 😋 and I would not be opposed to some hot sauce!

Adapted from: thekitchn.com 

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Zucchini Raisin Muffins

Zucchini adds moisture to this healthy whole wheat breakfast option. Leave out the raisins if you must. (Everyone knows a raisin hater, you might be one yourself) The muffins are almost as good without them, or you could substitute with dried cranberries. 

Ingredients:

3/4 cup whole wheat flour

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsps cinnamon

1/2 tsp ginger

1/2 cup vegetable oil

3/4 cup sugar

1/2 cup brown sugar

1 cup shredded zucchini

1 tsp vanilla

3/4 cup applesauce

1 egg

1/2 - 1 cup raisins

Whisk the flours, baking powder and soda, salt, cinnamon and ginger together. In a separate bowl mix the oil and sugars together. Shred the zucchini and blot with paper towels to remove some of the moisture then mix in with the oil and sugars. Add vanilla, applesauce and egg. Add the wet ingredients to the dry, mixing just until combined. Stir in raisins. If you want a few without raisins, pour the batter into a few muffin cups before adding the raisins. And don't forget to add a few raisins to the top of your raisin muffins so the raisin haters know which ones to avoid! 🤣

Bake at 350°F for 20-22 minutes.

Makes 12 medium sized muffins

Adapted from: thekitchengarten.com

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Classic Garden Ratatouille

Vibrant, chunky French summer stew can be served with rice, over pasta or on it's own with a nice crusty bread for sopping up it's fragrant juices.

Ingredients:

2 1/2 cups diced 1" eggplant

1 tsp salt

1/4 cup olive oil, divided

2 cups diced onion

1 red bell pepper, diced

2 1/2 cups 1" pieces zucchini

6-8 mushrooms, sliced or quartered

3 tomatoes, coarsely chopped

4 tsps minced garlic

15 oz crushed tomatoes or tomato sauce

1 or 2 bay leaves

1 1/2 tsps dry oregano

1 tsp dry parsley

1/2 tsp red pepper flakes

1/2 tsp dry thyme

salt and pepper to taste

1/4 cup fresh basil leaves, chiffonade

Cut the eggplant in cubes and sprinkle with salt. Toss in a colander and set aside while prepping the rest of the vegetables. Once ready, pat the eggplant dry with paper towels.

Heat 2 tbsps olive oil in a Dutch oven on medium heat. Add the eggplant and cook 3-4 minutes until just lightly browned. Remove to a bowl.

Add 1 tbsp olive oil to the pan and add the zucchini and mushrooms to cook for 3 minutes. Remove to the same bowl with the eggplant.

Add 1 tbsp olive oil to the pan and add the onion. Cook 4-5 minutes then add the bell pepper for another 3 minutes. Add the chopped tomatoes and garlic. Next to add is the crushed tomatoes or tomato sauce. If you intend on eating the ratatouille as a stew use crushed tomatoes, but if you will use it as a pasta sauce go with tomato sauce here. Put the bay leaf, parsley, oregano, red pepper flakes and thyme in and bring to a boil for 1 minute.

Return the eggplant, zucchini and mushrooms to the pot and simmer on medium low heat for 25-30 minutes. Salt and pepper to taste.

Remove from heat and take out the bay leaf. Stir in the basil chiffonade and serve.

Serves 4 and will keep in the fridge for 4 days. Or freeze for up to 3 months.

And tossed with penne it's just awesome!

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