18 May 2012

We all know that staying active is a great way to maintain a healthy weight. But if we want to lost a bit of winter weight, we have to change what we are eating. In the summer, many of us will plant a vegetable garden -- its a great way to be active and grow healthy food! And many more of us will share in the bounty of those gardens. Here are couple of ideas for getting the most out of your garden this summer:

TEX MEX SUMMER SQUASH CASSEROLE

(Source:  www.eatingwell.com)

2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 4-ounce can chopped green chiles
1 4 1/2-ounce can chopped jalapenos (about 1/2 cup), drained
1/2 teaspoon salt, or to taste
2 1/4 cups grated extra-sharp Cheddar cheese (about 7 ounces), divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion for garnish

• Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
• Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
• Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.

BAKED KALE CHIPS

1 tablespoon olive oil
1 bunch kale
salt (or salt-free seasoning) to taste

• Preheat oven to 350°F
• Remove tough stems from kale and tear into bite-sized pieces. Rinse and spin in a salad spinner or blot dry.
• Arrange kale in a single layer on sheet pan lined with parchment paper. Drizzle with olive oil, scrunching the kale to make sure each bite is coated.
  
• Bake 15-20 minutes, until kale is crispy, then season to taste.
  

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