Grilled Zucchini Boat

Grilled zucchinis are great in summer. Its healthy and yummy. 

Ingredients:
3 medium sized zucchini
4 tsp olive oil
1/4 cup finely chopped onions
1 tsp minced garlic
1/2 cup dried bread crumbs
1/4 cup chopped chicken sausages
3 tsp grated Parmesan cheese
Salt and pepper according to taste

Method:
Cut zucchini in half length wise and scoop out its pulp. Brush with oil, salt, pepper and set aside.
 Preheat your grill and workout for stuffing. Start by browning your sausages. Fry for 1 minute and add chopped zucchini pulp, minced garlic and onion. Cook for 3 minutes until onion is tender. Add breadcrumbs and cook for more 2 minutes. Remove from heat and set aside.
Stuff the zucchini shells with the mixture. Sprinkle with Parmesan cheese on the top.
Grill, covered, over medium heat for 10 minutes until zucchinis are tender.

Creamy Vegetable Risotto

It is an Italian way of cooking rice with cheese and tomato puree. I made this more soft and creamy as my both children love this. Kids get all the benefits of this colorful vegetables and tasty grain mixed together with cheese flavor.

Ingredients:
1 cup uncooked short grain rice- washed and soaked
2 tsp butter
1 finely chopped onion
1/2 carrot -cut into small cubes
1/4 cup sliced mushroom
2 tsp tomato puree
50 gm grated mozzarella cheese
1 cup milk
Salt and pepper according to taste
1 small grilled shrimp
1 tsp Parmesan cheese for topping

Method:

Wash rice several times and soak for 30 minutes. Cut vegetables into small cubes. Heat the butter and fry onions till transparent. Add vegetables are fry for 2 minutes. Add rice and tomato puree and stir fry for more 2 minutes. Add 2 cups of water and put salt and pepper according to your taste. Boil in a low flame  Add milk and grated cheese and cover till rice is fully cooked. Serve warm with one grilled shrimp and cheese sprinkle on top.

Vegetable Cabbage Roll

This is a hearty and tasty meatless cabbage roll. Pretty easy to prepare and healthy dish.

Ingredients:

1 cup chopped  nutri nuggets
4 large cabbage leaf
1/4 cup cut carrot
1/2 cup chopped onion
1 tsp chopped garlic
1 tsp soy sauce
1/2 tsp tomato sauce
1 cup cooked white rice
Salt and pepper according to taste

Method:
Cook cabbage leaves in boiling water with pinch of salt for 5 minutes. Drain and keep aside.
In a large sauce pan fry nutri nuggets with onion and garlic until brown. Add carrots and fry for more few minutes. Add cooked rice and stir well with soy sauce, tomato sauce, salt and pepper. Mix well. Set aside.
Spoon 1/3 cup rice mixture on each cabbage leaf. Fold sides and roll up. Bake at 350 C for 30 minutes.
 Serve warm with some tomato sauce

Mixed fritters

Kids love fritters. It will be great to make when you want to use your remaining vegetables from fridge.

You can eat them with your favorite dipping sauce. Here I have used shrimps, spinach, onions, eggplant, cheese and potatoes.

Ingredients:
7 shrimps washed
5 spinach leaves
1 thinly round cut potato
1 chopped onion
1/2 cup thinly cut cheese
1 round cut egg plant

Batter
1/2 cup gram flour
1/2 cup rice flour
A pinch of baking soda
Salt and pepper to taste
3/4 cup cold water

Method:

In a mixing bowl add all ingredients for batter and set aside. In a meantime wash shrimp nicely and prepare  vegetables according to your shape. Heat oil for frying. Add all cut vegetables and shrimps in the batter. Once oil is hot enough, fry fritters one by one. Remove and place on paper towels to drain oil. Serve hot with your favourite dipping sauce.

Tortillas sushi wrap

These colorful sushi makes great lunch or supper. This is made of whole wheat tortilla wraps filled with cucumbers, carrots, onions, spinach,grilled tofu and grilled chicken.

 

Ingredients:

1 cup thinly slivered cucumbers, carrots, onions

1/2 cup grilled thinly cut chicken and tofu

1 cup thinly sliced spinach leaves

1 tbs olive oil

2 whole wheat flour tortillas

Salt and pepper

Method:

Grill chicken and tofu and keep aside. 

Set a nonstick frying pan over a high heat. When it is hot add oil , onions, cucumbers and carrots. Stir fry for 2 minutes. Then add spinach, grilled tofu and chicken. Mix well, add salt and pepper. Cook vegetables briefly to make them crisp.

Make tortillas in a skillet or microwave. Put chicken and vegetable mixture along one side of tortilla, 1 inch from front and side. Fold front edge over mixture and roll nicely like a sushi. Cut the wrap making into two pieces and place on a plate. Serve with sauce.

Fresh Spring Roll

This fresh spring roll is a traditional Vietnamese food which is wrapped in a rice paper. These rolls are healthy, satisfying and great way for kids to eat their veggies. It is served cold with choice of your dipping sauce.You can cut and place vegetables and boiled meat in a platter together and let kids do their rolling themselves. This tasty rolls are perfect for appetizer or finger foods for kids.

First you may need to make trip to Asian market near by to get some ingredients like rice paper and rice vermicelli. You can buy any kind of rice vermicelli.

Serves: 2

Preparation Time: 30 mins

Cooking Time: 3 mins

Ingredients: 

2 sheets rice paper

1/2 cup boiled chicken (be creative with any other meat or fish protein)

1 cooked egg cut into long pieces

1/4 cup cucumber cut into long pieces

1/2 cup cilantro leafy part

1/4 cup carrots and cabbage cut into pieces

Make:

Boil the rice vermicelli for 3 to 5 minutes, drain the water and keep aside.

Dip the rice paper in warm water for few seconds until it gets soft. Place the rice paper in a flat area and stack small amount of rice noodles, meat, veggies, eggs and cilantro.

Roll the rice paper.

Serve the fresh spring rolls with your choice of dipping sauce.

Veggies in Egg Wrap

Veggies in egg wrap

An egg wrap is some eggs cooked in an omelet pan in a thin layer and you wrap up whatever you eat inside it. It is very easy to prepare and healthy breakfast.

Preparation Time: 5 mins

Cooking Time: 5 mins

Serving for :2 persons

Ingredients: 1/4 cup brocoli, 1/4 cup carrot, 2 eggs, 1 tbs soy sauce, pinch of salt and sugar.

 Method: Add soy sauce, salt and sugar in the eggs. Mix them nicely and make very thin batter. Heat omelet pan. Pour about 1/4 mixture into the well oiled  pan.and spread like a crepe. Spread some vegetables on it. As mixture cooks roll it and move into the back of the pan. As it cooks roll the old roll back to the front of the pan and again to the back. Repeat until your are out of the mixture. Remove roll from the pan. Slice it when it has cooled.

Serve with some sweet sauce.