Tag Archives: Healthy Cooking

Garden Vegetable Casserole

Standard

2 small summer squash, sliced

1 med. zucchini, sliced

1 small white onion, sliced

1 tomato, sliced

2 T. grated parmesan cheese

1/2 tsp. seasoned salt

1/2 tsp. basil

1/2 tsp. thyme

Place all the sliced vegetables on a large cookie sheet or roasting pan. Mix the rest of the ingredients and pour over and lightly toss with vegetables.

Cover and and cook in a 350 degree F. oven on a middle rack for 20-25 minutes. Or place in a microwave safe dish and microwave on high for 8-10 minutes.

Sesame Broccoli (Cooking Light magazine Dec. 1992)

Standard

1 1/2 lb fresh broccoli

1 tsp vegetable oil

1 tablespoon sesame seeds

1 tablespoon lemon juice

1 tablespoon low sodium soy sauce (or regular)

1 tablespoon sugar

Wash and trim then steam broccoli until just crisp tender (aprox 7 minutes). Drain and keep warm.

Heat oil in a small saucepan over medium low heat. Add sesame seeds and saute until lightly brown (be careful not to burn). Add lemon juice, soy sauce and sugar and bring to a boil. Drizzle over cooked broccoli tossing gently to coat. Yield 4 servings, 1 cup each