While my mom was waiting for us to build her raised garden beds, she went ahead and planted seedlings in a few large planters. And she waited. And waited. And, while we struggled to find the time to build her beds (which we did on Mother’s Day), her seedlings producted plants that produced…..FOOD! Yep, she gathered the first zucchini and eggplant of the season and I couldn’t wait to cook it up.
I had seen several pinned recipes on Pinterest for zucchini chips but none of them were quite what I was looking for. So, I hit up Food Network and found the perfect recipe for Zucchini Parmesan Crisps (Weight Watchers point value = 3).
I started by slicing the zucchini (and eggplant) into 1/4″ rounds. I then drizzled the olive oil over the slices and stirred to coat all the pieces. I then mixed up Kraft Parmesan and bread crumbs with salt and pepper. I didn’t have fresh Parmesan on hand, like the recipe calls for, but I will for the next time. As wonderful as this dish was, I can see where the fresh grated cheese would make it even better.
I then dredged each piece of the cut up veggies in the dry mixture before placing them on the prepared cooking sheets. In the oven they went while I turned my attention to the other dishes.
Several weeks ago my mom and I spent most of a Saturday preparing bags of crock-pot freezer meals (another Pinterest discovery that I still plan to write about). Earlier this afternoon I had placed one of those meals, Hearty Black Bean Soup (Weight Watchers point value = 3), in the crock-pot in preparation for dinner later tonight. This recipe called for fresh cilantro to be added to the pot about 5 minutes before serving. It just so happened that mom had fresh cilantro growing in one of her container gardens and she gathered up a handful for me. I chopped it up and added it to the crock-pot and started some rice in the rice cooker.
After about thirty minutes, the rice, soup and veggies were ready to eat. And so were we!