"Fried" Zucchini & "Mock" Ranch

What's funny to note about this year's crop of zucchini is that,

well, there was none!

But thanks to the generousity of others,

the zucchini did come.

And they were bound for where else?

The oven.

To become what they were meant to become:

"Fried" Zucchini

2 lbs. zucchini (any variety), cut into 2" spears

salt & black pepper to taste

2 c plain non-fat yogurt (regular or greek)

1/4 c non-fat milk

1 1/2 tbs Hidden Valley Ranch powder

or

1/2 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp lemon pepper

1/4 tsp paprika

2 c panko breakcrumbs (in the Asian food section)

1/4 tsp salt

1/4 tsp black pepper

1/2 tsp garlic powder

1/4 tsp chili powder

1/8 tsp cayenne pepper (optional)

Directions

Pre-heat oven to 425 degrees.

Toss your spears lightly in the salt and pepper and set aside.

In a shallow bowl mix the yogurt, milk,
and either the ranch powder or the next five spices,

and set aside.

Combine the panko breadcrumbs and spices in another bowl and set aside.

Place a wire rack over a large sheet pan and coat liberally with cooking spray.

Set u a dipping station where in you place the spears in the yogurt mixture,

than in the bread crumb mixture, and then finally on the baking sheet.

Bake for 20-25 minutes* or until golden and crispy.

Enjoy with the dressing of your choice.

I like the following:

"Mock" Ranch

1/2 c plain non-fat yogurt (regular or greek)

1/4 c light sour cream

2 tbs non-fat milk

1 tbs of Hidden Valley Ranch Dressing & Seasoning mix

Directions

Mix, season additionally to taste,

and refrigerate until ready to serve!

*Oven times vary so keep an eye on these puppies!

Ginger-Lime Watermelon with Feta

I'll post a photo soon,

but until then,

grab some mint from your garden and

make this incredibly refreshing salad!

It's a cinch to make,
and dresses up any summer meal.

Enjoy!

Ginger-Lime Watermelon with Feta

Ingredients

1 lime, squeezed

2 tbs rice wine vinegar (not seasoned rice wine vinegar)

1/4 tsp fresh ginger, grated

1 tbs sugar

salt & pepper to taste
5 c watermelon, cubed

1/3 c fresh cilantro, chopped

1/4 c fresh mint, chopped
2 tsp reduced fat feta

Directions

In a small bowl,
combine the first five ingredients and whisk well.

In a large bowl,
add the cubed watermelon, cilantro, & mint.

Drizzle with the dressing,
toss to coat,
and just before serving sprinkle with the feta.

Serve immediately!

Mean Midnight Beans

So last night I tortured myself. 

I was hungry and I watched the television program, "The Best Thing I Ever Ate".  It's a dangerous combination, especially since I'm so prone to the power of suggestion.  One minute I want the roast duck, the next a giant Lobster cream puff!

Of course, I can't just up and run to these fabulous eating established all over the country...

{Believe me:  I would if I could.}

...but I have literally BOUNDED to my fridge and pantry to concoct some outrageous meals at 9:30 at night.

I still remember the Avocado & Blue Cheese burgers...

Remember those, sweetheart?

They were at least 4-inches thick and beautiful.

{Sigh}

Come back, Olivia!  Come back!

Okay, I'm back.

So this time I manage to pacify myself with a nectarine and a Cliff Kid Z Brownie Bar -don't knock it!  It's one of my favorite go-to snacks and I don't think I'll ever get tired of it!

But, later, nestled in bed with "Catching Fire", I needed...something.

And here it is.

Mean Midnight Beans

Serves 1

Ingredients

1 can of low sodium pinto beans, drained of all but 1/3 cup liquid

1 small jalapeno or 1 1/2 tsp jalapeno, diced (I include the membranes and seeds too.)

1 small clove of garlic, diced

1/4 tsp red chili pepper flakes

Salt and pepper to taste

2 tbs. 2 % mozzerella cheese, shredded.

Directions

Place the beans in a bowl, including the reserved liquid.

Add the jalapeno, garlic, and red chili pepper flakes and heat in the microwave for 1 1/2 - 2  minutes. 

Add salt and pepper to taste, and top with the cheese.

Heat until the cheese it melted and...

Enjoy!