IT'S THE RIGHT THING TO DO!
Don't overlook leftovers as a way to offset the higher cost of food. About every four weeks I need to take inventory of what's inside the refrigerator/freezer. That's what I did this morning and I found enough leftover entrees to last all week. It isn't as exciting as trying new recipes but it's going to save on my grocery bill and I recommend using leftovers to everyone, even picky eaters! My breakfast of choice is hot oatmeal but if there's one serving of something in the refrigerator I'm not above finishing it for the first meal of the day. There's no fast rule about what we eat for breakfast as long as it's a healthy choice and includes 3 good-for-us components.
For example, this morning I ate leftover Baked Cheesy Zucchini and a banana. I ate it for breakfast because it's that time of year when I can hardly keep up with garden zucchini. I found the recipe in a cookbook called 101 Things To Do With A Casserole by Stephanie Ashcraft and Janet Eyring, published by Gibbs Smith in 2005. The authors have done several other 101 cookbooks including 101 Things To Do With A Cake Mix, A Slow Cooker, A Potato, A Tortilla and Ramen Noodles. It's not easy to find a $9.95 cookbook but that's the price for any of the 101 series. Try Amazon.com to get a copy.
There's another reason I ate Baked Cheesy Zucchini instead of oatmeal this morning. I thought it needed to be "tweaked" a little before I used the recipe on a memo. In my opinion, each layer of vegetable needs a very light sprinkling of salt and pepper. Also, 3/4 cup of Italian crumbs was too much and next time I will use no more than a 1/2 cup. I did not have any mozzarella available and substituted Muenster. Mozzarella is probably best but if necessary, use whatever kind you have in the refrigerator.
BAKED CHEESY ZUCCHINI
- 1 medium size zucchini, thinly sliced
- 1 sweet onion, thinly sliced
- 2 tomatoes, thinly sliced
- Light sprinkling of salt and pepper
- 2 tablespoons butter, melted
- 1/2 cup Italian-flavored bread crumbs
- 1 cup shredded mozzarella cheese
Preheat oven to 350F. In a buttered 9x9x2-inch baking dish, layer zucchini, onion and tomatoes, sprinkling each vegetable lightly with salt and pepper. Drizzle melted butter over all. Sprinkle crumbs on top. Cover with foil and bake for 45 minutes. Remove from oven, uncover, and top with shredded cheese. Return to oven and bake 5 minutes more or until cheese is bubbly. Recipe makes 4 servings.
Source: Adapted from 101 Things To Do With A Casserole by Stephanie Ashcraft and Janet Eyring; Gibbs Smith Publisher, $9.95.
NON RECIPE IDEAS
I like mashed potatoes but making them for one is a little bothersome so now I'm fixing "smashed potatoes." Scrub a |
medium size red potato and remove any blemishes but don't peel. Cut in fourths and cook until tender. Drain and mash coarsely with a potato masher, adding salt and pepper to taste, a small dab of butter, a heaping tablespoon of sour cream or plain yogurt and enough milk to make the potatoes the right consistency. If you like, add chopped scallions and/or shredded cheese to the potatoes before you mash. Then reheat before serving.
I often make what Mother called a "combination salad" with shredded cabbage, chunks of tomato or cherry tomato halves, chopped green or red bell pepper (or both), sliced scallions, seedless cucumber pieces, thinly sliced carrot, salt and pepper to taste tossed with a dressing of fresh squeezed lemon juice and light olive oil. Be sure to use enough fresh lemon juice so you can taste it. To get the most mileage from a fresh lemon, zap it in the microwave for 10 seconds.
IT WORKED FOR ME
In January my primary care doctor prescribed generic simvastatin to reduce my cholesterol. After 6 months, I can report that my LDL is 94 when in January it was 158 and my total cholesterol is 157 compared to 229 in January. Does this mean I can eat anything now? The answer is no but being on cholesterol medicine is helping a lot. The bad news in the report is that I need to raise my HDL. In the past it's been as high as 75 but when tested this time it was 48, down from 50 in January. When it comes to HDL, the higher the number, the better, so I've been advised to do what I can to raise it during the next 6 months. Anytime HDL is below 40 there's an increased risk of coronary heart disease, even if LDL is where it should be so there's still room for improvement. Stay tuned.
If you haven't had your cholesterol checked for awhile, talk to your family doctor about whether you would benefit from having blood work done. We started with a zucchini recipe and we're ending with one, Zucchini and Carrot Salad.
ZUCHINNI AND CARROT SALAD
- 2 small to medium zucchini, sliced thin
- 2 cups mini whole carrots, crisp-cooked and drained
- 1 tablespoon dry minced onion
- 1/2 cup canola oil
- 1/2 cup white vinegar
- 3/4 cup sugar
- Salt and pepper to taste
Combine zucchini and carrots in marinade made of minced onion, oil, vinegar, sugar, salt and pepper. Cover and refrigerate. Mixture will keep in the refrigerator for several days. To serve, drain vegetables and spoon onto lettuce or serve as a relish. |
