Lemon-marinated grilled summer squash with dill

 4 serv 1 point GRILL Year-Round Fresh pg. 80

Grated zest and juice of 1 large lemon
1 T olive oil
1 t white balsamic vinegar
½ t salt
¼ t black pepper
2 yellow summer squash, halved crosswise and cut lengthwise into thick slices
2 zucchini, halved crosswise and cut lengthwise into thick slices

1 T small fresh dill sprig
1. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
2. Stir together lemon zest, juice, and oil, vinegar, salt, and pepper in large bowl. Add squash and zucchini and toss to coat. Let stand at room temperature about 15 minutes.
3. Remove vegetables from marinade; reserve marinade in bowl. Place vegetables on grill rack and grill, turning often, until lightly browned and crisp-tender, 8-10 minutes.
4. Return vegetables to bowl with marinade. Add dill and toss to coat. Serve warm, at room temp, or chilled. (3/4 c is one serving)

One of my FAVORITES! Serve with 
Lemon-Chive Potatoes and Grilled Zucchini with Feta and Lemon

Cheddar Potato Fries

   Simply 5 page 167   4 points

2 9-oz russet potatoes
¼ t salt
¼ t black pepper
½ c shredded reduced fat Cheddar cheese

1. Preheat oven 400. Line large rimmed baking sheet with silicone baking mat or sheet of parchment paper.
2. Peel potatoes and cut into ¼ “ thick matchstick strips (about 52 total). Put on baking sheet. Spray potatoes with nonstick spray and sprinkle with s & p, tossing to coat evenly. Spread potatoes to form even layer, making sure they do not touch.
3. Bake 20 minutes. Turn fries over and spread out. Bake until golden brown, about 20 minutes longer. Gather fries together and sprinkle with Cheddar. Bake until cheese has melted, about 5 minutes. Transfer to wire rack and cool slightly before serving.
BAKE

Roasted Garlic-Herb Bread

 Simply 5 pg 181 6 servings          3 points

1 head garlic
¼ c grated Parmesan cheese
¾ t dried Italian seasoning
½ (12 oz) whole-grain or whole-wheat baguette, sliced lengthwise in half

1. Preheat oven to 375.
2. Cut head of garlic crosswise in half. Lightly spray all over with olive oil nonstick spray and tightly wrap in sheet of foil. Place  foil package directly on oven rack and roast until garlic is very tender when squeezed, about 1 hour.
3. When cool enough to handle, unwrap garlic and squeeze out pulp from each clove into small bowl. Add aParmesan and Italian seasoning, mashing mixture with fork until smooth and combined.
4. Preheat broiler.
5. Spread garlic-Parm mixture over cut sides of bread. Place bread, cut-side up, on broiler rack and broil about 5” from heat until browned in spots and heated through, about 2 minutes. Cut bread into 12 pieces.
BROILER

The Real Deal Fried Rice

 Simply 5 pg 178 6 serv                         STOVE               5 points

1 t canola or peanut oil
1 (6 oz) piece lean ham steak, diced
4 various colored mini sweet peppers, diced (1 cup)
5 scallions, sliced (green and white parts separated)
2 (81/2 oz) pouches ready-to-serve Basmati rice
¼ c water
½ t salt
1/8 t black pepper
2 large eggs, beaten

1. Heat oil in large nonstick skillet over high heat. Add ham, peppers, and white parts of scallions, and cook, stirring occasionally, until peppers are tender and lightly colored in spots, about 6 minutes.
2. Add rice, water, salt, and black pepper to skillet and cook, breaking up rice and scraping bottom of skillet to lift up any browned bits, until rice is hot, about 3 minutes.
3. Push rice mixture to one side of skillet and pour beaten eggs into empty side of skillet. Cook utnil eggs begin to set on bottom, about 1 minute; stir and cook until set, breaking them up, 2 minutes longer. Stir eggs and green part of scallions into rice mixture. STOVE

Black Bean and Corn Salad

. Zero points and very filling.  This recipe serves 4,
• 1 Can of black beans, rinsed and drained
• 1 Can of corn, drained
• 1 Tomato, diced
• 1 Cucumber, diced
• 1 Handful of cilantro, chopped
• 1 Large clove of garlic, minced
• 1/4 Cup of balsamic vinegar
• 1/2 Teaspoon of olive oil (optional)
• 1 Large lime, juiced
• 1 Teaspoon of cumin
• 1/2 Teaspoon of salt and pepper
• Lettuce or Salad mix
• In a small bowl, mix the salt, pepper, cumin, and balsamic vinegar together
• In a large bowl, pour your beans, corn, tomato, cucumber, and cilantro and mix until combined
• Pour the lime juice, contents from the small bowl with vinegar, garlic, and olive oil
• Mix until combined
• Serve over a bed of lettuce leaves, such as Romaine, or pour over some pre-cut salad mix

Whole30 Chicken Bacon Ranch Poppers

• 4 cloves garlic minced
• 5-6 green onions chopped
• 1/4 cup fresh parsley chopped
• 4 slices bacon diced
• 2 pounds ground chicken breast see note
• 4 cups grated zucchini unpeeled
• 1 1/2 tsp. salt
• freshly cracked pepper
• 1 tsp. onion powder
• coconut oil avocado oil, or ghee for frying
• Whole30 dump ranch dressing for dipping
• food processor
• large mixing bowl
• disher
1. If you have a food processor, prepare your ingredients: add peeled and smashed garlic to bowl of food processor and process until minced. Add green onions and parsley and pulse until chopped. Add diced bacon and pulse until chopped. Transfer mixture to a large mixing bowl. Fit shredding blade to food processor and process zucchini through until you have 4 cups. Transfer zucchini to large mixing bowl.
2. If you don't have a food processor, simply prepare the garlic, green onions, parsley, bacon, and zucchini as noted in the ingredient list. Combine all in a large mixing bowl.1. Stir in ground chicken and seasoning to large mixing bowl and mix thoroughly with clean hands. Use a disher to scoop out uniform balls of meatballs mixture and place on a baking sheet. Repeat until all mixture has been used.
2. Heat a large skillet over medium heat and coat with a layer of oil. Fry meatballs in batches until browned on all sides and cooked through, about 7-10 minutes total. Remove from skillet with a slotted spoon or spatula and drain on a plate lined with paper towels. Repeat until all meatballs are cooked. Serve with plenty of Whole30 dump ranch dressing.