Asparagus or Green Beans

I was not a fan of asparagus until I found this recipie.
Take asparagus, was and remove woody ends (this is easy to do, bend stem until you find the point atwhich it snaps)
Line on foiled covered pan, spary with olive oil (or Pam) then sprinkle lemon pepper.
Bake 425* for 10-12 minutes.

This is also great for fresh green beans.

Acorn Squash

Cut squash in half & clean.
Dice apples & sausage, toss with cinnamon.
Fill the center of the squash with mixture. Top with syrup or brown sugar. Wrap in tin foil. Place in crock pot (add a little water to bottom of crock pot)
Cook on high until squash is tender & done, about 3 hours.

Edamame Fried Rice

2 Tbsp canola oil
1/2 tsp minced garlic
2 cups brown rice
1 med onion, diced
4 oz sliced water chestnuts
1 cup frozen shelled edamame, defrosted
2 eggs-scrambled
1 scallion -green onions
2-3 Tbsp low sodium soy sauce *depending on your taste

Cook rice according to package directions. Scramble eggs, set aside. Meanwhile, heat oil in large saute pan over medium heat. Add onion and cook until soft about 5 minutes. Add garlic & saute 2 more minutes. Reduce heat to low. When rice is rooked, add to pan along with water chestnuts, edamame, eggs, scallion & soy sauce. Toss & serve.

*This is a great one to add cooked chicken or more stir-fry veggies

Irish Brown Bread

1 1/2 cups all purpose flour
1 1/4 cups whole-wheat flour
3/4 cups quick oats
1/2 cup wheat germ
2 tsp baking soda
1 tsp salt
1 3/4 cups buttermilk *To make 1 cup of buttermilk add 1 Tbsp vinegar to a 1 cup measuring cup, fill the rest of the way up with milk. Let sit 5 minutes.2 Tbsp honey

1. Heat oven to 425*. Coat a large baking sheet with cooking spray. In a large bowl mix flours, oats, wheat germ, baking soda & salt.
2. Whisk together buttermilk & honey. Add to flour mixture, stir to combine until soft dough forms.
3.Turn dough out onto floured surface. Divide in half. Shape each half into a round loaf. Place loaves 3in apart onto prepared baking sheet, bake 10 minutes.
4. Reduce temperature to 400*. Continue baking 10 minutes longer or until bread sounds hollow when tapped. Let cool 15 minutes.

Beef Tenderloin & Bluecheese Butter

This recipe has nothing to do with veggies, besides the zucchini you can saute & serve on the side. But it's DELICIOUS! You don't even have to used the tenderloin, we have done a top sirloin for a smaller meal also. I also used SmartBalance instead of butter & added a sprinkle of garlic powder to the beef.

Beef:
1 Beef tenderloin (about 2 1/4lbs) trimmed & tied
1 Tbl unsalted butter, softened
3/4 tsp salt
1/2 tsp black pepper

Heat over to 350*. Pat beef dry & spread with butter, sprinkle salt & pepper. Roast for 35-40 minutes until temp reaches 135*- flipping halfway through cooking

Blue Cheese Butter:
1/4 crumbled Blue Cheese
3 Tbl unsalted butter, softened
2 Tbl fresh chopped parsley or 2 tsp dried

Stir together while beef is roasting.

Remove roast, place on serving platter, top with 1/3 butter, let sit 10 minutes. Slice and serve with remaining butter.

Zucchini Pie

4 cups raw zucchini
1/2-1 cup butter
1/2-1 chopped onion
1/2 tsp salt
1/2 tsp pepper
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp basil
2 Tbp parsley flakes
8 oz shredded mozzarella cheese
2 eggs, beaten
1/2 cup parmesan cheese
1 pkg crescent rolls
2 tsp yellow mustard

Cook zucchini, onion and all spices in butter until tender. Meanwhile, press crescent rolls into pie or 8x8 pan to make a crust. Brush with mustard. Remove zucchini mix from stove and add eggs & cheese. Bake uncovered for 20-30 minutes at