In honor of this National Day of Independence I am informing all my friends of a new and upcoming holiday that will soon be upon us!

National Zucchini Day!  For all of us who know what its like to have a garden overrun with many shapes and sizes of summer squash and zucchini…….this ONES For YOU!  Some suggestions to help you celebrate this day are below and I have also added some delightful easy recipes for you to try with or without your little ones!@

I hope you and yours have a very Happy 4th of JULY……remember to Celebrate the Independence and Freedom we have here in the good old USA!

Thank you to Allrecipes Staff

Celebrate this fun holiday on August 8!

Established by Pennsylvanian Tom Roy, this day encourages sharing.

“Due to the overzealous planting of zucchini, citizens are asked to drop off baskets of the squash on neighbors’ doorsteps.”

About the Holiday

Inspired by the “Submit an Entry” form in a copy of Chase’s Calendar of Events, Roy and his wife, Ruth, have launched several creative holidays.

A few suggestions from Tom Roy’s “Top 20 List for successful sneaking of Zucchini or otherwise ridding yourself of unwanted surplus summer squash:”

(Note: Allrecipes does not endorse any of these activities.)

• Look for out-of-the-way places which have signs posted, “Clean Fill Wanted.”

• Under light of full moon, either stark naked or wearing full army camouflage, carrying a machete or any garden implement, run amuck in your zucchini patch, cutting and slashing. Be sure to thank Mother Nature for her bounty before and after this cathartic experience.

• Buy a large roll of freezer paper–the kind that sub shops use. Then proceed to wrap each zucchini that has managed to grow to a foot or more in length. Next time your child has a fundraiser, send him or her out supplied with these phony subs. Tell child to drop them off with neighbors or relatives and leave quickly. It’s advisable that a responsible adult hover nearby in a get-away car.

• Gather all available plastic containers and freezer bags. Drink a vat of your favorite caffeinated beverage, in preparation for staying up ’round the clock to purée large quantities of zucchini.
  

• This can then be packaged neatly and artistically labeled: “For Zucchini Nut Bread Recipe.” These packages can be freely given, along with copies of recipe, to anyone on your Christmas list.

Rich Chewy Zucchini Bread

INGREDIENTS

• 3 eggs
• 3/4 cup unsweetened apple sauce
• 1 2/3 cups packed brown sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup raisins
• 1/2 cup chopped walnuts

DIRECTIONS

1. In a large bowl, beat eggs well. Add applesauce, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into a greased and floured 9 x 5 inch loaf pan.
2. Bake at 350 degrees F for 1 hour. Cool.
   
3. Enjoy!!!!

Baked Zucchini Chips

INGREDIENTS ( makes 4 servings)

• 2 medium zucchini, cut into 1/4-inch slices
• 1/2 cup seasoned dry bread crumbs
• 1/8 teaspoon ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp tabasco – or red pepper flakes ( optional, but adds some nice spiciness )
• 1/3 cup fresh grated Parmesan cheese
• 1/4 tsp salt
• 2 egg whites or whole eggs

1. The flowers are budding!

2. The birds are singing!

3. Daylight savings has begun!

4. The days are growing longer.

5. Hay fever and allergies are in upswing!

6. Romance is in the air!

7. Feel like getting outside and exercising more.

8. Everything seems a little more beautiful.

9. Spring Break can’t get her quick enough!
10. Getting  creative in the Kitchen!
    

Ahhhhhh,   Spring is wonderful time of the year.    The change of season to warmer weather always brings a smile to my face.  Spring brings to mind…….new beginnings and a new start.

Its also a great time to open up to some creative cooking ideas.  This week I have been experimenting with  some simple baking recipes in the kitchen.  Its time to get creative and look at substitutions and additions that can be added to many of your everyday recipes.  Healthy or not, its important to add items that are natural, wholesome and low in saturated fat.

Some of the things that I regularly incorporate into my baking are:

1. Unsweetened Applesauce

• Substitute applesauce in place of oil when baking. I have found that 1 cup of applesauce (unsweetened applesauce) replaces 1/2 Cup of oil and makes recipes moister and chewier.

• Substitute Agave syrup for Honey or sugar . This works well in most recipes. I prefer the taste of agave over honey as It has little or no aftertaste and its more mellow than honey. Plus its low glycemic, a pure form of fructose which also makes it healthier for you!

• Healthy and tasty Additions to Baking to add flavor and crunch!

1. FLAX SEEDS…………..a tsp or 2 into the mix add a nutty crunch and lots of omegas!
2. DRIED CRANBERRIES.………….a handful or two adds a tart chewiness
3. DRIED BLUEBERRIES…………..a handful here or there are yummy!
4. NUTS.……………as  long as you or children do not have an ALLERGY……go ahead
   add a few……..Anything you like. I think chopped or slivered almonds, walnuts, cashews, pecans are all great choices.
5. CINNAMON…….its good for you and adds flavor……..just a sprinkle extra is     perfect !
   

Easy Granola Bars

Get the kids they can do this themselves with help from an adult!  Makes 24 servings

INGREDIENTS

• 2 cups rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup wheat germ
• 1 teaspoon ground cinnamon
• 1 cup whole wheat flour (pastry flour works well)
• 3/4 cup raisins (optional)
• 3/4 teaspoon salt
• 1/2 cup honey or substitute 1/4 Cup Agave Syrup!
• 1 egg, beaten
• 1 Cup unsweetened applesauce
• 2 teaspoons vanilla extract

Additions can also be made from the list above:  2 tsp  of flax seeds, 1/4 C nuts, and 1/4 cup dried cranberries make this basic recipe even tastier!

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9×13 inch baking pan.
2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey or agave, egg, applesauce and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
3. Bake for 25-30 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut!  Enjoy
4. You can refrigerate or freeze leftovers if there are any!
   

So its a brand New Year. A time when many of us look at ourselves and consider making some resolutions to start the year out right .  Many of us  begin the year determined to make changes to our diet and exercise routine in a desire to shed unwanted pounds that we have gained over the holidays.  Healthy eating is an important part of the process, and making even small changes to our diet can make all the difference in getting results!  I’m no scientist, but we have all read about the benefits of eating healthy natural foods and adding more fruits and vegetables to our diets and cutting back on fats and sugar.

Sometimes just a few changes like portion control and substituting different types of foods to our diet can result in lots of healthy benefits including weight loss, and lower blood pressure.

So…….. on that note, I have printed down a list of 7 easy changes you can make to your diet this year and added a couple of healthy recipes for you and your     kiddos to enjoy!   Happy 2009.

Reprinted from: Allrecipes.com

Replacing high-calorie items with lower-fat and lower-sugar versions is a good place to start.

1. Think baked tortilla and potato chips instead of fried ones

2. Use low-fat or nonfat sour cream, mayonnaise, cheese, cream cheese and salad dressing instead of full-fat versions

3. Substitute evaporated skim milk or fat free half and half in place of cream (for everything except whipping)

4. To thicken soups, gravies, and sauces, use puréed vegetables, mashed potatoes, or a slurry of cornstarch and cold water instead of cream or roux.

5. Its a painless sacrifice to use leaner cuts of meat too: skinless chicken breast, pork loin, ground turkey breast and beef round and flank steak are all good choices.

6. Start turning to non-meat sources for some of your protein needs, too: beans come in all kinds of interesting varieties, as do tofu and soy-based meat substitutes.

7. Try whole grains in place of refined ones more often. You just may find that you prefer the taste of whole wheat bread, brown rice, bulgur, barley and quinoa instead of white bread and white rice.

Changing our eating habits takes some effort, but it is definitely possible to make great strides in weight management by simply making some changes in our eating habits and substituting  some ingredients in your recipes like the ones mentioned above~!

Apple Broccoli Salad:Easy to make and yummy to eat!

Makes  2 servings:

• 2 Cups chopped broccoli

• 1 large organic  apple chopped

• ½ cup plain low fat or vanilla yogurt

• ¼ cup raisins or dry cranberries

• ¼  cup chopped walnuts (optional)

• 1 tbsp chopped red onion

Directions:

In a medium bowl combine all ingredients and refrigerate until  ready to serve.

Honey Mustard Chicken

This is another easy, healthy and tasty recipe that I enjoyed as a kid.  I think your kids will enjoy it too!

INGREDIENTS:

• 6 boneless, skinless chicken breast halves
• salt and pepper to taste

• 1/2 C honey

• 1/2 C prepared yellow mustard

• 1 tsp basil

• 1 tsp paprika

• 1/2 tsp parsley

DIRECTIONS:

Preheat oven to 350.  Sprinkle salt and pepper to taste over chicken breasts.  Lightly spray a glass baking dish 9×13 with cooking spray. Place chicken breasts in pan.

In a small bowl combine the honey, mustard, basil, paprika and parsley.  Mix well. Pour half of the glaze over the chicken and brush to cover.  Bake for 30 minutes uncovered.

Remove from oven, turn the chicken and coat the chicken with the remaining honey/ mustard mixture and let cook another 10-15 minutes, or until it is no longer pink in the middle.

Crunchy Orange-Almond Salad

Okay…….so this one isn’t totally low cal, but it is healthy and delicious !

Its easy to make and the kids can do this with a little help from mom or dad for sure!

Remember: You can add diced cooked chicken breast if you desire to make this salad into a great meal!

Makes 8 servings:

Ingredients:

• 2 tablespoons brown sugar
• 1/2 cup sliced almonds
• 4 cups torn iceberg lettuce
• 4 cups torn romaine
• 1 (11 ounce) can mandarin oranges, drained
• 1/2 cup diced celery
• 2 green onions, sliced
• 1 3oz bag of ramen noodles crushed or 1/2  cup of chow mein noodles for garnish
• Optional (2 Cups of diced cooked chicken breast )

DRESSING:

• 1/4 cup canola oil
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 2 teaspoons minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS

1. In a small skillet over medium-low heat, cook sugar, without stirring for 12 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool.
2. In a large serving bowl, combine the two lettuces, oranges, celery, onions and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle a small amount over salad; toss gently to coat. Top with cooked diced chicken if you desire  and if you aren’t watching your calories, go ahead and sprinkle some chow mein noodles over the top and serve.

Fall is in the air. The smell of green chile roasting outside,  the leaves changing colors over the Bosque and the brisk mornings where the early skies are filled with rainbow colored balloons that prepare our city for the Albuquerque International  Balloon Fiesta .

Fall  is a time for reflection and change.  It is a time to say goodbye to summer and settle down into the cooler months. Its my favorite time of year, and one that always reminds me of the traditional New Mexican Fall festivals.  This weekend September 27-28 marks the beginning of the Corrales Harvest Festival, which is always a treat. Even the drive through Corrales during this time of year is a pleasure.  The town is vibrant, the harvest is ripe with corn, and pumpkins, and the fields mowed and ready for the onslaught of visitors.

It is also time for the International Hot Air Balloon Fiesta, which we host every year during the first week of October.  If you have ever looked into the sky and seen 100s of hot air balloons floating by you know what a uniquely beautiful site it is to behold.   My daughter and I usually visit the festivals each year and enjoy our share of local New Mexican cuisine.

New Mexicans celebrate this time of year with several unique dishes and most of them include lots of local green chile , squash and beans.  All these ingredients are traditionally  New Mexican  and been  used in Native American cooking for centuries.  They were  later translated into Mexican food and continue to be a part of the local flavor of the Southwest.

If any of you want to taste some great traditional Native cooking……..do stop by the Pueblo Harvest Café in Albuquerque at the Indian Pueblo Cultural center.   I am currently working over there part time and the Executive Chef  Jason Upshaw,  has done a fabulous job creating a Native fusion menu that features ingredients that are native to the 19 pueblos and combines them in a classical cooking style.

Enjoy the cooler weather and make sure to make time to cook up some chile.  I will be sharing several new recipes with you that use some of these native ingredients in the days ahead.  Fall is here!!

Chile Verde: Green Chile Stew

Prep Time: 15 minutes  Cook Time: 5 hrs.

1 1/2 pounds chicken or pork boneless and diced to cubes

·        2 cups chicken broth

·        1 cup green chile sauce (homemade see above or in a jar)

·        1 cup tomatillos, husks removed and coarsely chopped

·        2 roasted green chiles, seeded and diced

·        4 cloves of garlic, peeled and diced

·        1 medium onion, peeled and diced

·        1/4 teaspoon black pepper

·        2 cup of chopped tomatoes, canned or fresh

·        1 jalapeno, seeded and chopped (optional)

• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon sugar*
• 3 tablespoons olive oil
• 2 cups purified water

Preparation:

Brown the chicken or pork in a small amount of olive oil, over high heat.

Place the browned chicken or pork, chile sauce and tomatillos into a crock pot set on low, or a large, covered pot over low heat. Simmer for 2 hours. Add remaining ingredients and simmer for an additional 2 hours. Check every 30 minutes and add water as necessary. Serve hot.

Try this one to use up the extra zucchini or yellow squash in the garden.

This has to be one of the best recipes I have ever made!
Lasagna with fresh garden ingredients start to finish .
Everyone who has tasted this one agrees its delicious!

PS: I use locally made mozzarella and feta cheese. You can normally find them at the Co- op or farmers market in your area. Remember to use organic veggies and herbs if you are getting them from somewhere besides the garden!

INGREDIENTS:

• 3 medium zucchinis, thinly sliced on the round, (use a grater or mandolin)

• 1/2 C chopped onion

• 3 cloves of fresh minced garlic

• 3 tablespoons of olive oil

• 2 Cups of mozzarella cheese

• 1/2 C of fresh crumbled feta cheese

• 2 portobello mushroom caps, sliced

• 1/4 cup chopped fresh basil

• 1 tablespoon chopped fresh oregano

• 1/4 Cup balsamic vinegar

• 1 teaspoon of sugar

• 1/2 tsp salt

• 1/2 tsp freshly ground black pepper

• 1 8 ounce package of lasagna noodles

• 9 Roma tomatoes, thinly sliced

instead of fresh tomatoes you can substitue 1 jar of any flavor marinara sauce.
I have used both ingredients: 3 or 4 tomatoes sliced, and 1/2 jar of sauce and it comes out great!

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Lightly coat a 9×9 baking dish with cooking spray.
3. In a large bowl toss together the zucchini, mushrooms, garlic, onion and 1 cup of mozzarella and 1/2 cup of feta cheese.
4. In a separate bowl combine olive oil, balsamic vinegar, basil, oregano, sugar, salt and pepper and stir well.
5. Pour oil mixture over the veggies until well coated and blended.
6. Place a layer of lasagna noodles into the bottom of the prepared pan. Put a layer of tomato slices over the noodles. Spread a generous amount of the veggie mixture over the tomatoes and then add another layer of tomatoes or marinara sauce and some mozzarella.
7. Lay another layer of lasagna noodles, tomatoes (Or sauce), vegetable mixture, tomatoes, and continue layering with lasagna.
8. Heap the dish full, ending with the veggie mixture, sprinkle remaining cheese on top.
9. Bake 35-45 minutes until noodles are tender. Let stand for a few minutes to set, then slice and serve!