Marinated Grilled Vegetables
~rls2007~

1 cup cherry tomatoes - halved
1 small zucchini - cut into 1/4 inch rounds or semi-circles
1 small summer squash - cut into 1/4 inch rounds or semi-circles
1 orange bell pepper - cut into large chunks
2 cups button mushrooms - halved
1/2 yellow onion - cut into large chunks
1/2 bottle Newman's Own Balsamic Vinaigrette

1. Add all veggies to a gallon size ziplock bag and pour dressing over. Seal bag and toss to evenly coat vegetables.
2. Marinate for at least 2 hours, to overnight.
3. Pour vegetables onto a vegetable grill tray and grill for 15-20 minutes or until preferred doneness.
Renee's Notes: I have also used peapods, chopped up asparagus, broccoli florets, etc. You can switch up to your liking. Obviously use whatever dressing you prefer, but the balsamic is great with the tomatoes. I've also made this in a foil packet on the grill, or just in a casserole dish in the oven.

Zucchini Pickles

Zucchini Pickles

3 LARGE zucchini (or several small ones)
5 large onions
3 red bell peppers
3 green bell peppers
Ice Water (lots of ice)
1/2 C. noniodized salt
4 1/2 C. Apple Cider vinegar
4 C. sugar
3 t. tumeric
2 t. celery seed
2 t. mustard seed

Dice all the veggies and put in a large bowl. Sprinkle all over with the salt. Then cover with ice water (more ice than water). Let that sit for 3 hours, covered with a clean cloth, or plastic wrap. In your biggest pot, put the remaining ingredients, stir and bring to a boil. Drain the veggies well, but don't rinse. Add the veggies, heat back to boiling and simmer for 5 minutes.
Ladle into prepared clean canning jars (I use pints), and seal with canning lids and rings. Process for 5 minutes in a boiling water bath. Remove from water and let sit so they seal. Store in a cool dark place. They store well for a year or two.

Coconut Curry Sweet Potato Fries

Coconut Curry Sweet Potato Fries (Ness 413 via peasandthankyou.com)

Ingredients (Serves 4)

For the Fries:

· One 15 oz. package Alexia sweet potato fries or 1 lb. of sweet potatoes, cut into fries

· 1 1/2 t. curry powder

· 1/2 t. ground ginger

· 1/4 t. cinnamon

· stevia or other granular sweetener to taste (I use 1 packet of stevia)

· 1/2 t. coarse sea salt

· 2 T. coconut milk

· 1 t. lemon juice

· 2 t. unsweetened coconut

For the Sauce:

· 1 T. Vegenaise or other vegan mayonnaise (reduced fat or original)

· 1 T. Thai sweet chili sauce

· 1 T. coconut milk

Instructions

· Preheat oven to 425 degrees.

· In a large bowl, combine curry, ginger, cinnamon, sweetener and salt.

· Whisk in lemon juice and coconut milk.

· Add sweet potato fries and toss to coat.

· Spread coated fries on a baking sheet.

· Sprinkle evenly with coconut.

· Bake for 25-30 minutes, turning at least once during baking, until fries are crisp and browned.

· For fry sauce, whisk together vegan mayonnaise, sweet chili sauce and coconut milk.

· Serve while fries are hot.

Garlic Fries

Garlic Fries
Amy – amylz
Cooking Light

3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
4 teaspoons vegetable oil
3/4 teaspoon salt
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese

Preheat oven to 400°. Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes. Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately. Yield: 6 servings

Pepper Chicken with Hummus

Pepper Chicken with Hummus
Sharon via Epicurious
Makes 4 servings

1/3 cup olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon dried oregano, crumbled
1 1/2 pounds skinless boneless chicken breasts and/or thighs, cut into 2 1/2 -inch pieces
1 red bell pepper, cut lengthwise into 1/2-inch-wide strips
1 Italian frying or Cubanelle pepper, cut lengthwise into 1/2-inch-wide strips
1 medium red onion, cut lengthwise into 1/2-inch-wide strips
1 (8- to 10-ounce) container prepared hummus (preferably Sabra spicy or classic)

Accompaniment: toasted pita bread

Preheat broiler.

Line a large shallow baking pan with foil.

Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables. Arrange in baking pan without crowding and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8 minutes. Divide hummus among plates and top with chicken and vegetables.

Hawaiin Breakfast Wrap

Hawaiian Breakfast Wrap
Amy - amylz
Makes 4 servings

6 - eggs
1/4 - cup milk or water
1/4 - cup chopped ham
1/4 - cup chopped Red or Green Bell Pepper
2 - Tablespoons margarine
1 - can (8 ounces) Crushed Pineapple, drained
4 - (8-inch) flour tortillas

Beat together eggs and milk in medium bowl, until blended. Set aside. Cook ham and bell pepper in hot margarine over medium heat in large skillet, until ham is lightly browned and vegetables are tender-crisp. Stir in egg mixture and crushed pineapple. Scramble until desired doneness, stirring constantly. Evenly divide egg mixture onto flour tortillas. Roll sides up. Serve with watermelon wedges and lime slice, if desired. Serve immediately.

Banana Cookie Sandwiches with Peanut Butter Filling

Banana Cookie Sandwiches with Peanut Butter Filling
OP: dani.love18 aka Danielle

1 cup firmly packed brown sugar
1/2 cup sugar
1 cup butter or margarine, softened
1 cup mashed bananas (about 2 medium)
1 egg
1 teaspoon vanilla
2-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Filling
1 cup Creamy Peanut Butter
1/2 cup butter
1 cup powdered sugar

Heat oven to 350° F. Beat brown sugar, sugar, and butter in large mixer bowl until creamy; add banana, egg, and vanilla. Beat until well mixed. Combine flour, baking soda, and salt in medium bowl; mix well. Add flour mixture to banana mixture; mix until soft dough forms.

Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake 11 to 13 minutes or until lightly browned. Cool on wire racks.

Beat peanut butter, butter and powdered sugar until well mixed. Spread about one tablespoon filling on bottoms of half of cookies. Gently press bottoms of remaining cookies against filling to form sandwiches.

Tip: Cookies can be frosted. Add one to two tablespoons milk to peanut butter filling, stirring until smooth. Frost tops of cookies.

Makes two to 2-1/2 dozen sandwich cookies.