Less-Oily Zucchini Bread

We went to this great outdoor market near Boston Common where I got a huge bag of zucchini for $1.00. The only problem then was how to use it before it went bad. Solution? Zucchini bread that smells divine while baking. (This recipe is great because it substitutes applesauce for oil- but I added walnuts and nutmeg (it compliments the cinnamon), and used 2 real eggs instead of egg-substitute because I pretty much never have that on hand. This may be a little dry right out of the oven, but if you seal it in a Ziploc overnight it moistens).

Zucchini Bread
Yield 2 loaves, 28 servings (serving size: 1 slice)
Ingredients
· 2 cups coarsely shredded zucchini
· 3 cups all-purpose flour
· 1 3/4 cups sugar
· 1 teaspoon baking soda
· 1 teaspoon salt
· 1 teaspoon ground cinnamon
· 1/4 teaspoon baking powder
· 3/4 cup applesauce
· 1/2 cup egg substitute
· 1/3 cup vegetable oil
· 1 tablespoon vanilla extract
· Vegetable cooking spray
Preparation
Preheat oven to 350°.
Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.
Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.
Divide batter evenly between 2 (7 1/2 x 3-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
Nutritional Information
Calories: 128 (20% from fat) Fat: 2.8g (sat 0.5g,mono 0.8g,poly 1.3g) Protein: 1.9g Carbohydrate: 23.9g Fiber: 0.5g Cholesterol: 0.0mg Iron: 0.8mg Sodium: 136mg Calcium: 9mg

Black Bean Dip

This is a really flavorful, low fat, low calorie dip-- it even has carrots in it (and I secretly add finely chopped spinach... wahahahah).

Yield
5 cups (serving size: 2 tablespoons)
Ingredients
· 2 (15-ounce) cans black beans, rinsed and drained
· 1 cup grated carrot
· 1/2 cup fresh lime juice (about 2 limes)
· 1/4 cup finely chopped green onions
· 1/4 cup chopped fresh cilantro
· 1 teaspoon minced garlic
· 1/4 teaspoon salt
· 1/8 teaspoon ground red pepper
Preparation
Place beans in a food processor, and pulse until almost smooth. Combine the beans, carrot, and the remaining ingredients in a medium bowl, stirring until well blended. Let stand 30 minutes. Serve with baked tortilla chips.
Nutritional Information
Calories: 19 (5% from fat)Fat: 0.1g (sat 0.0g,mono 0.1g,poly 0.0g) Protein: 1.2g Carbohydrate: 3.9g Fiber: 1.3g Cholesterol: 0.0mg Iron: 0.3mg Sodium: 61mg Calcium: 8mg

Minestrone- Cooking Light Style

I think I have had this soup at least 3 times a week since I found this recipe- it is so good! I usually add a little more salt than the recipe calls for. Make this even lighter by omitting the oil and sauteing the vegetables with just plain cooking spray, and using barely or whole wheat pasta instead of ditalini. (I suppose you could also omit the cheese, but I think the few extra calories are worth it).

Yield
8 servings (serving size: 1 1/2 cups soup and 2 tablespoons cheese)
Ingredients
· 2 teaspoons olive oil
· 1 cup chopped onion
· 2 teaspoons chopped fresh oregano
· 4 garlic cloves, minced
· 3 cups chopped yellow squash
· 3 cups chopped zucchini
· 1 cup chopped carrot
· 1 cup fresh corn kernels (about 2 ears)
· 4 cups chopped tomato, divided
· 3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
· 1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
· 1 (15.5-ounce) can Great Northern beans, rinsed and drained
· 1 (6-ounce) package fresh baby spinach
· 1 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· 1 cup (4 ounces) grated Asiago cheese
· Coarsely ground black pepper (optional)
Preparation
Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Remove from heat.
Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.
Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground black pepper, if desired.
Nutritional Information
Calories: 217 (25% from fat) Fat: 6.1g (sat 2.7g,mono 2g,poly 0.6g) Protein: 12.6g Carbohydrate: 30.5g Fiber: 7.9g Cholesterol: 12mg Iron: 2.7mg Sodium: 812mg Calcium: 206mg

Salsa Fresca

Use up those last yummy garden tomatoes and make some fresh salsa. Mmmmmmm! I used a little less oil than this, otherwise it seems like it would be to liquidy. Warm your tortilla chips in the oven and it's like you're at your favorite Mexican restaurant (almost)!

This recipe is from Tyler Florence on the Food Network.

Ingredients

• 4 ripe tomatoes, chopped
• 1/4 red onion, chopped
• 1 jalapeno, minced
• 8 cilantro sprigs, chopped
• 3 garlic cloves, minced
• Juice of 1 lime
• 1/4 cup olive oil
  
• 1/2 teaspoon salt

Directions

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.