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Ingredients:
Allantic cod fillet
Seasonings to taste

For the Ratatouille:
1 green zucchini
1 yellow zucchini
1 red onion
1 eggplant
1 red bell pepper
1 yellow bell pepper
1 spoon of garlic paste
1 thyme
1 rosmary
Tomato juice

Instructions:

Pan fried all the ingredients together, and add some tomato juice after 10 min of cooking,

Let cook for some minutes more. rectify the seasoning.

The fish is just seasoned with salt and white pepper and pan fried.

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Quite possibly the best meal I've EVER made.

Merlot sauce: http://allrecipes.com/recipe/merlot-dipping-sauce/detail.aspx

Mushroom risotto: http://allrecipes.com/recipe/gourmet-mushroom-risotto/detail.aspx

**I have to admit, I don't think Chef Ramsay would have sent MY awesome risotto back. I also bet he wouldn't have called me a donkey! ;)

We make a lot of squash & pasta dishes in the summer time. I can't get enough of them! This has to be one of my absolute favorites so far (although I think any pasta that includes goat cheese is going to be at the top of my list!)

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Tags:

• bacon,
• basil,
• cheese,
• goat cheese,
• pasta,
• squash,
• zucchini

These were reeeeally good! I didn't make the actual crepes myself since our local grocery store has some really good fresh ones, and there wasn't really a specific recipe for the filling I made, but I'll give some general info under the cut. :)

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Tags:

• artichoke,
• chicken,
• crepes,
• parmesan,
• rosemary

We make these zucchini fritters all of the time, year round! I found the original recipe on a blog somewhere a very long time ago, which I no longer have bookmarked; however, it's so easy and versatile, that I have it memorized and will share it!

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Tags:

• vegetable,
• zucchini

- 6 raw eggs
- 6 raw egg whites only
- 3 tsp cracked pepper
- 1 tsp salt
- 1/3 cup 2% Milk
- Baker's Joy or Large Muffin Papers
- Large Muffin Pan for 6 large muffins


1. Line the muffin pan with either a generous coating of Baker's Joy or Muffin papers
2. Combine eggs and egg whites in a large bowl with milk and scramble. Add salt and pepper.
3. Fill muffin cups 1/2 full with the egg mixture
4. Bake in oven at 325 for 12-14 minutes

You may refrigerate and keep all week to make egg sandwiches, or as a quick breakfast with a little cheese and ketchup.

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Calories	109
Fat	5.6g
Sat Fat	1.9g
Cholest.	213
Carbs	2.3g
Fiber	0g
Protein	10.8g

• I feel so...: 👁 creative
  creative

Amy's Healthy EggFast Sandwich


1 Western Bagel English muffin
1 Amy's Baked Egg Cakes
1 slice of low fat chese

Lightly toast an english muffin while you heat a refrigerated, previously-prepared egg cake in the microwave for 30 seconds When the egg and muffin are warm place the egg cake on one side of the muffin and the cheese on the other side of the muffin, put the sandwich together and heat in the microwave for 15 seconds. Remove and let it finish cooling for about 1 minute before eating. enjoy!

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Calories	254
Fat	9.1g
Sat Fat	3.4g
Cholest.	223
Carbs	23.3g
Fiber	4g
Protein	18.8g

• I feel so...: 👁 accomplished
  accomplished

Lately I have found myself perusing my local library more and more often. I also have found myself solely interested in the cook books as of late. I found this little gem of a recipe. It had peaked my interest when I was reading the book and I tried it. The pie was amazing, so I though I need to write about this one. This is unlike any savoury pie I had tried and I am glad I did!


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http://gravyandcheese.blogspot.com/2011/04/mushroom-pie.html

Enjoy!

A lot of people are intimidated by homemade pasta.. it's really not that hard! The majority of the work is in the rolling and slicing part. You can speed up that portion with a hand cranked pasta machine, an attachment for your kitchenaid, or heck.. a pasta machine. I actually prefer to hand roll it though, it's just more fun to me that way! However, I don't think you can roll it as thin by hand as you could with an appliance, and thus will have a thicker pasta noodle.

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I've tried a couple different recipes so far - some with egg, some without. The eggless one I tried most recently was by far the easiest to roll and cut!

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Tags:

• pasta

I packed this for my four year old to take to pre-k.  I was inspired by a friend of mine who has been packing bento boxes for a while now, and the fact that I found these at Kroger:

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So, I looked in my fridge this morning and pulled out a few things I knew would work, and some I thought might. I also brought out a cookie cutter for her sandwich. This is the result:

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It is a peanut butter and raspberry jam sandwich on whole wheat bread (cut in a flower shape, the dog ate the rest of it), two strawberries dipped in sugar, half a dozen raspberries, pretzel Goldfish, baby carrots, grape tomatoes and ranch dressing, and roast chicken-light cream cheese-pickle roll ups. She ate a little of everything, but she didn't like the chicken-cream cheese-pickle wraps. I may not do this every day, but I know she was thrilled with her "pretty" lunch. She had to show it to everyone. :)