Greek Stuffed Zucchini

Beef and rice stuffed zucchini with mint and parsley are simmered on the stovetop until tender, then served with a fresh egg and lemon sauce.

1. Place rice in a bowl, cover with water, and allow to soak for 1 hour.
2. Slice a long, 1/2-inch thick slice from the side of each zucchini to serve as a lid; hollow out the flesh and seeds from the inside of the zucchini with a spoon, leaving a 1/2-inch thick shell. Discard the flesh, or save for another use. Drain, and place the soaked rice in a bowl. Mix in the ground beef, shallots, garlic, mint, and parsley. Stuff the zucchini boats about 3/4 full with the mixture; stuffing will expand during cooking. Cover the zucchini with the cut-off lid slices.
3. Heat the olive oil in a large skillet over medium heat, and sprinkle the pan with salt and pepper. Place the stuffed zucchini into the pan, pour water around the zucchini, then reduce heat to medium low. Cover with a lid, and cook until the zucchini are tender and the meat is no longer pink, 35 to 40 minutes.
4. About 10 minutes before the zucchini are done, beat the egg whites in a bowl with an electric mixer until stiff peaks form. Whisk in the yolks and lemon juice until well combined. Remove the zucchini from the skillet, leaving the juices, and set the zucchini aside in a warm place. Whisk about 1/2 of the liquid in the skillet into the egg mixture by tablespoons, then pour the egg mixture into the skillet with the remaining liquid. Over low heat, combine the sauce with the pan liquid by gently rotating the skillet to mix the contents; heat the sauce for about 1 minute to thicken enough to coat the back of a spoon. Do not boil. Serve the zucchini with lemon sauce.

Chunky Black Bean and Sweet Potato Chili

1. Heat oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes. Add bell peppers, garlic and chili powder; cook and stir 2 minutes.
2. Add tomatoes and their juices, chipotle chiles and sweet potato; bring to a boil. Cover and simmer over medium-low heat 15 minutes. Stir in black beans; cover and simmer 8 to 10 minutes or until vegetables are tender. (Chili will be thick; thin with water as desired.)
3. Ladle into shallow bowls; top with cilantro or green onions, if desired.

Delicious Veggie Casserole

A healthy, delicious recipe to bring to a potluck style celebration.

1. Preheat oven to 300°F.
2. Peel and chop the veggies into large chunks. Dice the onion.
3. Place the veggies in one large casserole dish or divide into smaller dishes.
4. Combine the juices and spices. Cover the veggies with the juice mixture.
5. Dot one tablespoon of butter onto the top of the dish. Cover with foil and bake for about 3 hours or until veggies are fork tender.

Butternut Squash Casserole

Help kids warm up to cheese and deliver a lot of calcium.

1. Preheat oven to 375 °F. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.
2. Cook pasta for 2 minutes less than package directions call for; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for 2 minutes.
3. Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook 3 minutes, stirring occasionally. Add 1 ½ cups cheese; stir until melted. Stir cheese sauce into pasta and squash.
4. Spoon into 6 greased, individual ramekins. Sprinkle on remaining cheese. Bake 10 minutes. Serves 6.