Need Thoughts for Dinner...

One of my favorite is Gomae. A tasty, sweet and savory Japanese spinach salad. Here's the link tp a recipe:

http://www.suntimes.com/recipes/vegetables/30064,foo-news...

In this recipe they ask to crush the sesame seeds with some sort of Japanese mortar and pestle. I usually toast the sesame seeds myself in a really hot pan without any oil and then I use a blender to make them into a paste. It works well that way.

Preheat the oven to about 375. I take a large zucchini and cut it long ways down the center. I take the "guts" out and set them aside while taking the zucchini and wrap in in tinfoil and put in the oven while everything else cooks. Cook up about a 1lb of hamburger and while its cooking, i add Garlic powder, garlic salt, pepper, oregano, basil and a bit of cheyenne pepper or chili powder to give it some spicy. I also cook some white rice. Throw some fresh diced tomatoes and peppers into the rice while cooking it. mix the zucchini "guts" into this mixture as well. Add the hanburger and the rice mixture together and put them into the zuchhini. you can cook this for a bit longer on the grill to give it the grill taste or throw it in the oven with some mozzerella or chedder cheese on top of it....cook until the cheese is welly melted and the zucchini is soft....hope you enjoy...its delicious!

Hi,

I have a great Spinach salad that everyone loves when I make it!

Crunchy Spinach Salad

10 oz package spinach torn
3 cups coleslaw mix
1/2 cup slivered toasted almonds
1/2 cup raisins

Dressing
1/4 cup sugar
1/4 cup vinegar
3/4 teaspoon dry mustard
3/4 teaspoon salt
1 1/2 tablespoon minced onion
1/2 teaspoon celery seed
1/2 cup canola oil

Mix ingredients together. Mix dressing together. Put dressing on just before serving.

Everyone loves this even people that don't like zucchini! It might not be right for this venue but try it sometime - it's wonderful!

Zucchini Pie

4 C thinly sliced zucchini
1 C chopped onion
¼ cup margarine
½ tsp salt
2 tbls parsley flakes
½ tsp pepper
¼ tsp garlic powder
½ tsp basil
¼ tsp oregano leaves
2 eggs
8 oz. shredded mozzarella
1 8 oz. can crescent dinner rolls

Preheat oven to 375.
Separate crescent rolls and press into ungreased pie pan (forming a crust); press over bottom and up sides.
Cook & stir zucchini, onion & margarine for 10 mins. (until almost done).
Stir in parsley, salt, pepper, garlic, basil & oregano.
Cook for a couple of mins. (long enough for zucchini to be done and spices to blend).
Remove from heat.
Beat the eggs.
Fold shredded mozzarella into eggs.
Mix with zucchini mixture.
Pour zucchini/cheese mixture into pie pan.
Bake for 18 – 20 mins. (until bottom is golden brown).
Let stand for 10 mins. before serving.

*When I make this, I use both zucchini and squash. I also delete salt from the recipe and have used low fat cheese, Egg Beaters and low fat crescent rolls as substitutes with great success.

http://www.foodnetwork.com/recipes/rachael-ray/stuffed-yo...

Watched this one on R. Ray and tried it.. YUMMY!!

I used just regular zucchini and it turned out just fine.

I like coming up with my own inventions :) How about a BLT salad with spinach leaves. You can throw some grilled chicken in there to make it a meal. Then maybe some crusty bread on the side...

R. Ray has a terrific tortellini salad that has spinach, sun dried tomatoes and artichokes in it. Very summery and fresh.

Try a carrot salad. Mix together shredded carrots, crushed pineapple and walnut pieces. Add a pinch of salt. Let set in the refrigerator at least one hour before serving. AF