"We are eating very well, thank you very much"

We continue to eat more fruits and veggies for the following reasons:

• Weight watchers
• Better health
• We want to live longer!

I wanted to share a couple more recipes with all of you! Let me preface the first recipe by saying that growing up I never ate or even tried to eat zucchini. Just the name made me want to gag. However, zucchini is prolific in the garden and it's good for you and it has little to no points for weight watchers! So I found this recipe which really isn't great for weight watchers but it is delicious and it uses up the zucchini!


Kelli's Fried Green Zucchini:
1/2 cup bread crumbs (I crushed some of my homemade croutons for this)
1/2 cup parmesan cheese
1 tsp. garlic salt
2 eggs (I will only use one next time)
5 Tbls. olive oil (I'll only use 3 next time)
1 zucchini cut into 1/4 inch slices
1 cup shredded mozzarella cheese (I used a lot less!)
1 cup spaghetti sauce (I used my home canned spaghetti sauce)

1. Mix together the crumbs, parmesan cheese and garlic salt in a shallow bowl. Beat the egg in a 2nd bowl.
2. Heat the oil in a skillet over medium heat until oil is rippling but not smoking.
3. Dip zucchini slices into the egg, then into the crumbs and place in skillet in single layer. Fry slices until golden brown, about 3 minutes, then flip over and fry until slices are cooked through and golden brown. Sprinkle mozzarella cheese over slices and cook 1-2 minutes more.
4. To serve, spoon hot spaghetti sauce onto a plate and top with zucchini slices. This was delicious!

Next is Seven Layer Tortilla Pie. Dad really, really liked this! I will give you the original recipe accompanied with my changes.


2 cans pinto beans (I used a quart jar of leftover pinto beans that I had home canned. I used about 2/3 of a cup for another recipe and didn't want these to go to waste!)
1 cup salsa, divided
2 cloves garlic, minced (I used a garlic pepper that I got on sale a while back)
2 Tbls chopped cilantro (Didn't have this, but it was great without it)
1 (15 oz.) can black beans (Didn't have this, just used all pinto beans)
1/2 cup chopped tomatoes
7 (8 inch) flour tortillas ( I used the flour tortillas for dad but corn tortillas for me since they're lower in calories)
2 cups shredded cheddar cheese (I used about a 1 1/4 cups)
1 cup salsa
1/2 cup sour cream (Didn't have this but oh well!)

1. Preheat oven to 400 degrees
2. In a large bowl, mash beans. Stir in 3/4 cup salsa and garlic. (I put in the whole cup of salsa since I wasn't using black beans)
3. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
4. Place 1 tortilla in a pie plate. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla and spread with remaining pinto bean mixture and cheese.
5. Cover with foil, and bake in preheated oven for about 40 minutes.(I cooked it for 30). Cut into wedges and serve with salsa and sour cream.

Such good food and not a bit of meat in there. So good and so good for you!


Love you all
Mom








Enjoying the Summer

So much has happened this summer and we are anticipating more happy memories as we plan to go back east and connect with Patrick & Lindsay and Maran & Devin and their families! June was all about getting Brady ready for his mission, taking him to the MTC and also enjoying a quick visit with some of Dad's family! Then back to Spokane where we have shared some great times for the month of July with Jordan and Ginanne, Emi, Xander and Lucas. Now they are back in Yuma and today is Jordan and Emi's first day of school. Next Monday Becky starts her back to school meetings and school for her starts on the 19th of August. Zach is moving to the west coast to enjoy a change of scenery. He spent a few days with Becky last week and was able to take in a singles ward campout! Brady as you may know from his e-mails is doing fantastic!!! He has grown so much in only a few weeks. Amazing what serving the Lord can do for you! Maran and Devin have put a bid in on a home in Virginia. They love it there and hope to make it home. This fall we will have Nolan in 3rd grade, Emily in 2nd grade, Gerret in 1st grade and Courtney starts kindergarten! Wow! Such an amazing summer thus far and we look forward to making more happy memories back East.

I have noticed that the weight I lost was beginning to come back so my friend Michele and I have returned to Weight Watchers. I have this feeling that I will be a Weight Watcher lifer! However, my goal is to head for my 60's healthy and strong and being a vibrant and active grandma. Being on Weight Watchers means that your Dad and I are eating less meat, more fruits and vegetables and just being more choosy in what goes in our bodies. I wanted to share a recipe that I've used to keep us on track!

This is a basic Macaroni and Cheese with Broccoli recipe. I wasn't sure how good it would be with only 1 cup of cheese in the sauce but it was excellent. 

Ingredients:

12 oz. uncooked past (2 1/2 cups)

10 oz. uncooked broccoli (2.1/2 cups)

1 tsp. butter

1/3 cups breadcrumbs

3 Tbls. grated Parmesan (I didn't have this, but it was great without it)

2 1/2 cups fat free milk

1/3 cup flour

1/2 cup chopped onions

1 cup shredded cheese

1 tsp. Dijon mustard

Preheat oven to 375 degrees. Spray a 2-quart baking dish. Cook pasta according to directions, adding broccoli to water 3 minutes before pasta is done. Drain. In same pan melt butter over medium heat, add bread crumbs and cook, stirring often until light golden, about 2 minutes. Remove from heat and put in small bowl with 1 Tbls. Parmesan cheese. In same saucepan whisk together milk and flour until blended and add onion. Bring to a boil over med-high heat whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes. Remove from heat and add cheddar cheese, mustard and salt and pepper to taste and add remaining Tbls of parmesan cheese. Pour over pasta and broccoli, toss to coat. Put in baking dish and sprinkle with bread crumbs. Bake about 20-25 minutes. Excellent!

Note: I used broccoli that I had frozen last year. It's amazing what you can do with foods that you froze that may not look great but still taste amazing! Because I didn't buy the parmesan cheese I didn't have to buy anything from the store. I love food storage!