Yesterday, I did a television cooking segment for NBC 13 Daytime Alabama featuring fresh Chilton County Peaches. One of the three recipes I made was Pork Chops with Peach Salsa which was featured on my site a few weeks back. It had such huge views that I was requested to feature it again. Here you go. I hope you enjoy.
The other night we had some leftover blueberries and blackberries, and I thought we better do something with them quickly before they go bad. I gave this recipe to my family to prepare while I was working away. I was was so excited when this came out of the oven. We ate half of it (I have to admit), standing up and before it even cooled down. So beware.
Summer is here, and I went to Pepper Place Farmer’s Market yesterday. I bought some wonderful produce including some beautiful yellow squash. Last night I created a Light Yellow Squash Casserole recipe which is a winner. All of my 3 kids ate it (honestly), and even asked for more (no joke). It’s super easy to prepare. The most difficult part is slicing the squash and onion (I also grated my own cheese). This recipe makes a wonderful side dish for summertime, and I love the mixture of crushed reduced-fat crackers (low-fat Ritz) and panko breadcrumbs on top.
I made this recipe last year on NBC 13 “Daytime Alabama” for Passover and Easter, and it was a hit. This Stuffed Zucchini recipe was one of my kid’s favorites (believe it or not). This recipe for Stuffed Zucchini only has 150 calories per serving, 2.g grams of fat and only 13 carbs, and the cost per recipe is only $7.03 (for 4 people, very economical for fresh veggies).
My youngest son, Zachary said, “This tastes almost like a vegetable pizza.” I have to admit. He was right. So, if you’re looking for a new healthy side dish for Passover, Easter or for anytime during the year, try these. I bet you will be pleasantly surprised. It’s really easy too. I promise!