Recipe for Quick and Easy Puff Pastry Tarts

Veggie Tart



Pepperoni Tart

 

Here’s a simple recipe that adapts to what you have on hand (veggies, cheeses) and what type of meal (appetizer, main meal) you are preparing.  Serve right away, they keep ok if reheated the next day but are much better within an hour or so of cooking.

For 16 pieces per tart, each approximately 111 calories, 7.6 grams fat, 7.9 grams carbs, 3.4 grams protein (pepperoni) and 116 calories, 7.9 grams fat, 8.9 grams carbs, 3 grams protein (veggie)

BTW  Check out the new tab at the top of the home page: a listing of my phase 1 South Beach friendly recipes.

Recipe for Zucchini Fritters

I made these a while back when I had all that lovely zucchini! 

They were quite good and I loved the combination of the fritter and the cucumber raita.  I’d like to keep working on this recipe to move away from frying (even though it is in olive oil…) so I’ll keep you posted if I can keep the crispy texture but use the oven somehow (any suggestions??)

Recipe for Double Chocolate Zucchini Brownies

Remember the 5+ pounds of zucchini I spoke about yesterday?  

Here’s another recipe I made using shredded zucchini.  Brownies are hard to “healthify” but these turned our really good, very moist, and much better nutritionally than traditional brownies.  And, you get some veggie and whole wheat in your sweet treat!

Makes 24 brownies. 160 calories, 7.5 grams fat, 23.5 grams carbs, 1.5 grams protein

Traditional brownie recipe with butter and double the sugar: 248 calories and 11.2 grams fat

Recipe for Toasted Oats and Zucchini Mini Muffins

Some of you may be thinking “why is she giving us a recipe for zucchini muffins?  The season is over and we’ve moved on to winter squash.”  Well, maybe where you are but here on Maui and at other warm weather locations we are still getting an abundance of zucchini!   Right now I have over 5 pounds of beautiful green squash to use.  You could substitute grated pumpkin or carrots if you aren’t fortunate enough to have zucchini on hand!

My kids were on their way to visit from Georgia so I wanted to have some quick snacks or breakfasts already made so we could grab and go.  I also wanted them to be relatively healthy.   As you know, I’m a big believer in oats, enjoying my overnight oatmeal many mornings.  I thought some zucchini and oat muffins would be great to have and would help me use up some of the zucchini.