Yes I know that pepper jack and blue cheese are two very odd cheeses to put together. I wanted to show you how with this recipe you could actually use any kind of meat or cheese.

What I love is that instead of 185 calories for 12 crackers you only have 18 calories for the zucchini chips!  Amazing!

I made these the other night for dinner as a side dish, my poor husband was so disappointed he is anti anything zucchini. He did give me a nibble. But what was exciting was that my littlest ate his whole serving plus some. He just loved them. Which for me to find a veggie he is excited about is exciting!

I used my handy, dandy Mandoline Slicer (aff link) to slice up my zucchini and I even sliced up extra to just eat raw!

I set up a working station for myself. Setting up my egg, breading, and pan so I could work quickly and easily.

At first I tried just sprinkling the parmesan on the breaded zucchini from a measuring cup but found that doing by hand made me waste less of the cheese on the bottom of the pan.

Zucchini Parmesan Chips

Ingredients

• 1 zucchini sliced thin
• 1 egg beat
• 1/4 cup parmesan
• 1/4 cup panko
• 1/4 cup italian bread crumbs
• 1/4 tablespoon garlic powder
• cooking spray

Directions

1. Preheat oven to 425°
2. Place wire rack on cookie sheet and spray with cooking spray
3. Combine panko, bread crumbs, and garlic powder in a small flat dish and place egg in second dish
4. Dip Zucchini in egg then bread crumb mixture place on wire rack
5. Sprinkle Parmesan on chips
6. Bake for 30 minutes or till crisp and browned.
7. Serve imediately

Powered by

As I’ve been teaching myself to cook, I have also been teaching myself how to create my own recipes. In the video above you can learn how I develop my own recipes.

If you are curious about the recipe I created in the video here it is!

Corn is in season and I’m loving getting it straight from the cob. It’s so much sweeter and tasty fresh! Today the boys and I walked to the store and we got some corn. I quickly through this recipe together it is so easy. But also amazingly tasty.

I like to grill my corn, I am even known for throwing the whole cob into a frying pan and grilling it. Today I cut the kernels off and grilled them in the frying pan.

I had a bundle of asparagus in my fridge that needed to be used. Plus I was going to be on a liquid diet for the next few days, so I knew what I wanted to make: soup! But I wanted to raise the protein content of the soup so I started looking for a Greek Yogurt based Asparagus soup. But I had no luck finding a recipe. I knew what I had to do, time to make my own.

Greek Yogurt Cream of Asparagus Soup

Ingredients

• 2 cups chicken stock
• 1 lb asparagus
• 1 cup plain greek yogurt
• 1/4 cup onion
• 1 teaspoon sprigs fresh thyme

Directions

1. Spray medium pot with olive oil spray
2. Grill onion over medium heat till soft
3. Add chicken stock
4. Snap asparagus into small pieces, getting rid of woody ends and add to pot
5. Place lid on pot and bring to boil
6. Simmer for 15 minutes
7. Take off heat and either blend in blender or use hand blender to blend smooth
8. Add Greek yogurt and milk blend smooth
9. Heat for a bit longer if you want to serve warm or place in fridge to serve cold

Want more asparagus recipes? Check out In Season: 16 Asparagus Recipes!

Ironically this recipe was inspired by a pin on Pinterest. But once I clicked the link the picture was not what I thought it was! I decided I needed to create a recipe for what I had imagined it was, because it sounded so yum! And was a pretty little snack!

A great addition to this recipe would be a cherry on top, but alas I have no cherries. But I may go buy some so I can try it out.

I do not add the ginger straight into the cottage cheese mixture because I serve this to my kids and they would not eat it with the ginger. If you don’t have kids or your kids are not as picky as mine add it to the mixture.

Fresh Pineapple How to:

This is one of my favorite kitchen tools right now! A Pineapple Corerand it is so well worth the $10 on Amazon!

Pineapple & Cottage Cheese Yum!

Ingredients

• 4 pineapple rings
• 1/4 cup lowfat cottage cheese
• 1/4 cup low fat ricotta
• dash ginger powder
• 1 packet sweetner optional

If you are looking for a yummy hawaiian twist on a healthy burger then I have the perfect burger for you!

Mix up the meat, you can do beef instead of turkey if you want, with the chili pepper and teriyaki. Separate out into four patties.

Lay the bacon in an X shape and place the burger in the center just like the picture below:

Place the pineapple on top of the burger. Fresh pineapple is the absolute best and if you want to make your own rings quick and easy just get this awesome Pineapple Corer (well worth the $10 on Amazon)!

Wrap the bacon up over the pineapple. When you overlap the bacon it should stick to itself and stay. Depending on the length of your bacon and the size of your patty you may need to pull a little to get the bacon to overlap.

When you place them on a George Foreman Grill and bring down the top the pineapple will get squished into the burger, but I love this. My husband was completely surprised the first time we had these.

Make sure you watch your burgers closely as you don’t want the bacon to burn. What I love about these burgers is that the juice from the pineapple caramelizes onto the burger and makes them just amazing!!

I eat them plain or make a little greek yogurt dip to dip them in. What’s nice is that if you are watching your carbs this is a great meal to make for the whole family and they don’t feel deprived. Just pull out the buns for them.

Bacon Wrapped Pineapple Turkey Burgers

Ingredients

• 16 oz Turkey 99% Lean Ground
• 8 slices Center Cut Bacon
• 4 Pinapple Rings 
• 4 TBSP Teriyaki Sauce (My favorite is Yoshida`s Sauce [aff link])
• 1 TSP chili powder or to taste

My husband is anti cooked veggies, to the point I was about to tell him too bad you have to eat it. But then I soon learned if I made them spicy and made sure they were not over cooked he would actually enjoy eating them.  That’s when I decided to try making spicy broccoli.

Spicy Broccoli Bites

I was looking for a recipe to take to Easter dinner, but I wanted to take something healthy. It came to me that it would be very easy to make a healthy broccoli salad. I went on a search where someone replaced the mayonnaise with greek yogurt. But I was surprised to not find any great recipes also surprised to find how the proportions of a broccoli salad very greatly!

I quickly went about creating my own recipe. You may wonder why I call this a savory broccoli salad. Many of the recipes I read used sugar in the recipe, but I wanted to cut this out to save on the calories. If you really really like a sweet broccoli salad you can either add sugar or add a little stevia to the recipe.

Healthy Savory Broccoli Salad

Ingredients

• 1 lbs broccoli florets fresh
• 1/8 cup onion chopped very finely
• 3 slice center cut bacon
• 1/4 cup sunflower seeds
• 3 oz plain greek yogurt
• 2 tbps light mayonnaise
• 1 tbps balsamic vinegar
• 1/2 tbps lime juice
• 1/2 tsp Worcestershire sauce