We may all know zucchini as a vegetable.  However,  botanically, it is actually a fruit which may be surprising to a lot of us.  A good source of  vitamin A, potassium, folate, and manganese, it is a healthy option. Predominately available in the late summer and early fall, I am still seeing this for under $1.00 a pound in our local grocery stores.   When you need a quick appetizer or side dish, this is an easy recipe that offers the flavors of fried zucchini without the extra calories and fat.  It goes together effortlessly and is finished under the broiler.   

2    medium zucchini, sliced 1/4 inch thick
salt and pepper to taste
Grated Parmesan Cheese
Italian Seasoning
1   cup of your favorite marinara sauce for dipping

Preheat broiler to high.  Place zucchini slices in a single layer on a 10 x 15 inch baking sheet.  Season with salt and pepper.  Sprinkle a generous layer of parmesan cheese over slices.  Top with Italian seasoning.  Place under broiler for 3-5 minutes or until cheese melts and is lightly browned.  Heat marinara to serve with zucchini slices.  Makes 4-6 Servings.  Enjoy! 

Boxed mac and cheese is an easy way to save both time and money.  We can stock up when it is on sale and keep it in the pantry.  The noodle variations are great but sometimes a little extra flavor from additional ingredients help this budget meal taste a bit more expensive than it actually is.  Classic combinations like broccoli and cheese sauce are always a hit.  If kids aren’t especially fond of broccoli on its own, chances are good they will like it this way.  Bacon added with the broccoli give this dish a bit more depth and interest.   It can be a complete meal or served as a side dish with your favorite chicken, pork or seafood. 

1   -  6 to 7.25 ounce package macaroni and cheese dinner, prepared according to package directions
Additional  1/2  cup of milk
2    cups broccoli florets
8    ounces shredded sharp cheddar cheese *
1/3   cup bacon bits or pieces 
1/4   teaspoon each  garlic salt, onion powder, and yellow mustard

Just after preparing the mac and cheese according to package directions, add remaining ingredients.  Heat through until cheese is melted and broccoli is crisp tender.  Makes 3-4 Servings.  Enjoy! 

*Shredded cheese can be expensive if it’s not on sale.  There are a couple of options here.  One, I buy it when it is on sale and freeze it.  For cooked one dish meals like this, it works great.  The other option is to use the sliced cheese that you may have available, chop it up and while it may take a bit longer to heat through and melt, you can simply use what you already have on hand in the fridge.

The long, warm days of summer that keep all of us busy can easily cut into cooking time.  Quick dishes that are tasty are welcome during these hectic months.  I have noticed that deli coleslaw is often on sale for about $1.00 a pound. On its own, it’s good but with a few additional ingredients, you can spruce it up and have more flavor and variety. It will seem like you spent more time and money than you actually did. This recipe goes great with grilled brats, pork or chicken. Feel free to multiply the recipe by each pound for guest gatherings. Once the raisins sit in the coleslaw and absorb the dressing for about 10 minutes they are yummy.

1  pound deli coleslaw
1  medium apple, chopped
1/3  cup raisins

Combine all items in a medium bowl. Allow to sit for about 10 minutes and serve. Makes 4 Servings. Enjoy!

When asparagus is in season, I see it all over for $.99 cents or $1.00 a pound! Traditionally, we know that one way asparagus can be served is steamed with a hollandaise sauce (made with egg yolks, lemon and butter). Roasting is a simpler preparation allowing the wonderful flavor of asparagus to stand on its own. This is an easy recipe that will soon become a favorite!

1  pound fresh asparagus, trimmed
1  tablespoon butter, melted
1  tablespoon olive oil
Salt and pepper to taste

Preheat oven to 425 F. Asparagus can be “trimmed” by holding the part of the bunch with one hand right below the florets. Then bend the spears close to the other end with your opposite hand. The spears will break easily at the point where it becomes tough. (You can also simply cut off the lower 3 inches or so of the stalks.) Place asparagus spears in one flat layer on a 10 x 15 x 1 inch sheet pan. Combine melted butter and olive oil. Drizzle over asparagus. Sprinkle with salt and pepper. Roast uncovered for 5-7 minutes. Makes 4 Servings. Enjoy!

I have always thought of cucumbers as a vegetable, but they are actually a fruit and part of the gourd family with edible seeds. Cucumbers are typically used in salads and as we all know, for making pickles. While they are available all year round, their peak season is May to August. Of course, they are on sale and while you can get regular cucumbers for a bargain price, I want to discuss English or Hothouse cucumbers as those are on sale during the summer too. Because of their thin skin, they don’t require peeling. No seeding is needed and in my book, this delicious refreshing item is low maintenance. Slice or chop them up and you are ready to go. When purchasing, look for smooth, bright colored skins avoiding those with soft or shriveled spots. Typically, English cucumbers are shrink wrapped. I like to unwrap them if I am not going to use them right away and store them in the salad bin of my fridge, they last about 5-7 days. This salad recipe is one of my favorites, quick, easy and delicious.

3  cups English cucumber chunks
1/4  cup of your favorite Italian salad dressing
1  teaspoon dried dill or 1 tablespoon of  freshly chopped
salt and pepper to taste

Cut the tips off of the cucumber, slice in half lengthwise and then slice in again into quartered strips. Cut strips into 1/2 inch chunks. Place in mixing bowl; add Italian dressing, dried dill and salt and pepper. Toss to stir and serve. Makes about 4 Servings. Enjoy!

While eggplant season used to only be in summer, we are seeing these amazing vegetables available in our grocery stores now and at incredible prices, sometimes on sale for a $1.00 a piece, which fits nicely into our budgets. Most of us are aware of Eggplant Parmesan, a classic Italian dish. Preparing this dish requires frying the eggplant and a long bake time. It is the ultimate comfort food if you have the time. However, eggplant simply sauteed can be a delicious addition to your evening meal of pasta, beef or chicken. Delicious sprinkled with parmesan cheese too!

Eggplant is actually quite perishable and ideally should be used within a couple of days of purchasing. To make sure you have the best quality eggplant, choose the heaviest one with taut skin and no mold around the stem. Press gently on the flesh and if it is ripe, it will spring right back. If you can’t use it immediately, store at room temperature as refrigeration will cause eggplant to perish more quickly.

1/4  cup olive oil
2  tablespoons butter
1  whole eggplant
1/4  teaspoon salt
1/4  teaspoon pepper
1/4  teaspoon garlic powder
1/2  teaspoon Italian seasoning
Parmesan Cheese for serving (optional)

Heat olive oil and butter over medium high heat in a 12 inch saute pan. To prepare the eggplant, you may peel it if you wish, however the skin adds tremendous flavor. Remove the stem off and cut the eggplant in half lengthwise. Cut each half lengthwise into 3 wedges. Cut the wedges into 1/2 ” pieces. When the oil and butter are heated, add the eggplant to the pan. You will notice that it absorbs the oil quickly. It will still cook down nicely. Sprinkle with salt, pepper, garlic powder and Italian seasoning. Turn heat to medium and allow to cook until browned stirring occasionally.  Makes 4 Servings.

Sweet Potatoes, as most of us are aware, are typically served at the holidays. These are an edible tuber belonging to the morning-glory family. They are great source of vitamins A and C and the better news is they are on sale from time to time. You can get a great side dish at a real bargain to help with the budget. Sweet potatoes are delicious with ham, pork, turkey and chicken. Sweet potatoes actually come from the tropical areas of the Americas and are often confused with yams. True yams are rarely sold in the United States. The two most popular varieties of sweet potatoes are the deep orange with dark skins and a lighter version with a paler skin. It appears that those with the brighter orange color were called yams to help differentiate them from the whiter variety of sweet potato. Most of us are familiar with that dark orange color and the ingredients that go into their preparation like brown sugar, pecans, sometimes pineapple and of course, marshmallows.

The following recipe is a simple roasted version which I love. Roasting allows the carmelization of the natural sugars and intensifies the flavor. For added variety, once these are roasted, you can sprinkle with cinnamon sugar or your favorite spicy seasoning mix. This side dish goes great with the recipe, Pork Chops and Sauerkraut with Apples.

2  pounds sweet potatoes with dark skin
2  tablespoons butter or olive oil
1/2  teaspoon salt

Preheat oven to 425 F. If using butter, place on a 10 X 15 X 1 inch sheet pan and allow to melt in the oven for 5 minutes. Meanwhile, wash sweet potatoes and cut in half horizontally, then cut into lengthwise wedges, slicing wedges into 3/4 inch chunks. Once butter has melted, add sweet potatoes to the pan and toss. Sprinkle with salt and roast for 30-40 minutes, stirring occasionally until golden and tender. Makes 4 servings. Enjoy!