Edamame and Roasted Corn Succotash

Ingredients:

3/4 cup frozen edamame
1/2 cup frozen corn
1/2 shallot, diced
1/2 red bell pepper, diced
1/4 red onion, diced
1 Tbsp. rice vinegar
1 Tbsp extra virgin olive oil
2 Tbsp fresh lime juice
2 Tbsp fresh cilantro
Sea salt and Mrs. Dash Table Seasoning to taste.

Directions:

Preheat oven to 400 degrees and arrange corn in single layer on baking sheet. Roast for 10 minutes, or until caramelized and beginning to brown but not harden.
Remove and let cool. Meanwhile, bring water to a boil and cook edamame for 5 to 7 minutes. Drain and set aside. Saute onion, shallot, and bell pepper in oil for 10 minutes until soft.

Add corn and edamame to onion mixture; cook on medium for 5 minutes. Add Vinegar and remove from heat. Stir in lime juice, cilantro, salt, and seasoning.

Serves 1

Stuffed Zucchini

INGREDIENTS:

·         3 tsp olive oil, divided

·         1 clove garlic, diced

·         1 small yellow onion, diced

·         8 oz mushrooms, diced

·         1 tbsp balsamic vinegar

·         3 tbsp whole-wheat bread crumbs

·         2 tbsp Parmesan cheese

·         2 zucchini, halved, seeds and pulp removed

INSTRUCTIONS:

1.       Preheat oven to 350°F.

2.       Prepare stuffing: In a large saute pan on medium-high, heat 1 tsp oil. Add garlic, onion and mushrooms. Sauté until mushrooms soften, about 10 minutes. Remove from heat and add remaining 2 tsp oil, vinegar, bread crumbs and Parmesan. Mix thoroughly.

3.       Spoon an equal amount of stuffing into each zucchini half. Bake on a foil-lined cookie sheet for 10 minutes.

Nutrients per 1/2 stuffed zucchini: Calories: 110, Total Fat: 5 g, Sat. Fat: 1 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 12 g, Fiber: 2 g, Sugars: 5 g, Protein: 5 g, Sodium: 135 mg, Cholesterol: 2 mg