Category: Sides and Salads

My sister sent me the link to this recipe and I simply had to try it!


The combination of basil and zucchini was delicious and the whole family loved it.  This is definitely a new favorite.  I adapted the recipe slightly from the one linked to above, but it’s essentially the same.  I used only zucchini but increased it to six squash so it would fill a 9×13 pan instead of an 8×8.  I also used more basil and green onions.

Basil Zucchini Bake 6 medium zucchini 1/4 cup chopped basil 1/4 cup chopped green onions 1 tsp. dried thyme 1 1/4 tsp. garlic powder 1 cup mozzarella cheese, grated 1/2 cup grated parmesan cheese salt and pepper to taste (I added about 1 tsp. salt and 1/2 tsp. pepper) Slice zucchini into half moon pieces about 1/8 inch thick.  Spray a 9×13 inch pan with non-stick spray.  Toss zucchini with basil, green onions, thyme, garlic powder, salt, pepper and mozzarella cheese.  Put in pan.

Bake at 350 for 25 minutes.  Sprinkle parmesan cheese over zucchini and bake another 15 minutes or until squash is tender.


Enjoy!

A couple of years ago I tasted a salad at an adorable birthday party.  It’s the only marshmallow salad I’ve ever tasted that I like  (thanks Tiffani!).  It’s been on our summer menu ever since.

Ingredients:

32 ounces strawberry or raspberry yogurt 8 ounces cool whip 1 bag small marshmallows fresh strawberries fresh blueberries Mix all ingredients together in a large bowl and enjoy!


What I love about this salad is the yogurt.  It adds just enough tartness that I can handle the marshmallows.  My children, of course, gobble it up.  Sometimes it’s fun to serve it in small dishes with an extra strawberry and blueberries as garnish.  It’s also a nice addition to the table at a barbecue or potluck.


I hope you try it!

Jennifer

Yum.  Just looking at this picture makes me hungry for more of this salad.  It’s healthy and it is PACKED with flavor and crunch.  You’re gonna love it.

My mom shared this recipe with me many years ago, and it’s been a favorite ever since.  My family likes a lot of Mexican style food, and adding this salad to the mix helps me to lighten it up, add more fresh veggies, and keep the meal as a whole more healthy.

Zesty Corn Salad Ingredients:
2 cups frozen corn, thawed 1 cup diced green peppers 1 cup diced red bell peppers 1 cup diced celery 1/2 cup diced green onions 1/2 cup minced fresh parsley 1/3 cup shredded parmesan cheese Dressing:
6 Tb. fresh lime juice 3 Tb. olive oil 1/2 tsp. garlic powder 2 tsp. cumin 1 1/2 tsp. salt 3/4 tsp. pepper In a bowl, mix together vegetables, parsley and cheese.  In a small bowl, combine dressing ingredients.  Pour over vegetables.  Toss and serve.

This salad is even better the next day.  The veggies retain their crunch well but they absorb the spices much more and make it especially flavorful.

Hope you try it!

Hopeful Homemaker