SUMMERTIME SQUASH

Yellow squash is running out the ears of the backyard gardener and overflowing into the local markets. I find it to be sort of bland when cooked alone so I searched high and low for some ways to make it more interesting. I found two recipes that are delicious. The first, SQUASH AND CARROT SAUTE, is quick and easy. The second, SUMMER SQUASH CASSEROLE, takes more time but is also good. Try them and you may find good use for all those squash!


SQUASH AND CARROT SAUTE
2 medium carrots, sliced     4 1/2 tsp olive oil     2 yellow summer squash, sliced
1 medium onion, sliced        1 tsp. garlic powder     1/4 tsp. salt     1/4 tsp. pepper
In a large skillet  , saute carrots in oil until crisp tender. Add the remaining ingredients and saute 3-4 min. longer or until vegetables are tender.
  

 SUMMER SQUASH CASSEROLE
 2 1/2 lb. yellow squash, sliced     3/4 c. chopped green onions     1 c. reduced fat mayonnaise
 2 large eggs, lightly beaten (can use egg substitute)     1 tbsp. all-purpose flour,   1/2 tsp. salt
1 (10 oz.) block cheddar cheese, shredded,    1 c. soft, fresh breadcrumbs   2 tbsp. butter, melted

1. Combine squash and onions in a large microwave safe bowl. Cover tightly with plastic wrap. folding back a small edge to allow steam to escape. Microwave on HIGH 8 min. or until squash is tender. (Do not drain)
2. Whisk together mayonnaise and next 3 ingredients in a large bowl; stir in squash mixture and cheese. Spoon mixture into a lightly greased 11x7 baking dish; cover tightly with plastic wrap folding back a small edge to allow steam to escape. Microwave on HIGH 10 min. or until casserole is set; remove from microwave and let stand 10 min.
3. Stir together breadcrumbs and melted butter; microwave 2 minutes. Sprinkle over casserole.

MORE GRILLIN' AND CHILLIN'

In keeping with our vow to make red meat an accompaniment rather than the main course I found this recipe for GRILLED STEAK AND VEGETABLE KABOBS. The flat-iron steak is lean and the marinade tenderizes and adds flavor to the meat. Just add another side (corn on the cob?) and you have a great meal. I am including the recipe for BAKED ZUCCHINI that might work as well. 
GRILLED STEAK AND VEGETABLE KABOBS
1 1/2 tbsp. honey
1 1/2 tbsp. soy sauce
1 tbsp. olive oil
 1/4 tsp. salt
 Whisk these together in a large shallow dish or gallon size zip bag and add 1 lb. flat-iron steaks (cut into 1 inch cubes), turn to coat and chill for 20 min.
Preheat grill to 350-400(medium-high) Soak wooden skewers for 10 min.
Cut 1 large sweet onion into 1/2 inch wedges and 1 medium green pepper into 1 inch cubes, clean 1(8ou.) pkg. mushrooms.
 Remove meat from marinade and discard marinade. Thread beef onto 4 skewers, onion onto 2 skewers, and mushroom and peppers onto the remaining 2 skewers. Sprinkle kabobs with desired amount of salt and pepper. Grill beef and vegetables at the same time, covered with grill lid. Grill beef 6 min. on each side or until desired degree of doneness. Grill vegetables 10 min. or until tender, turning occasionally.
 BAKED ZUCCHINI 
 Cut 2 large zucchini into 2 inch long sticks. Place on an aluminum foil lined baking sheet, and toss with 1 tbsp. olive oil and 1 tsp. salt. Bake at 425 for 25 min. or until browned, turning once.

If you love chicken as we do you will really like this BBQ CHICKEN! I like to use thighs and legs because the meat is more juicy and the portions are smaller. The brown sugar in the sauce is the secret of this tasty chicken. It caramelizes as the meat grills, creating a flavorful glaze.

BEST-EVER BBQ CHICKEN

Preheat grill to medium heat.
Combine 1/4 c. ketchup, 3 tbsp. cider vinegar, 1 tbsp. Worcestershire sauce, 2 tsp. firmly packed light brown sugar. 1 clove of garlic minced and 1/4 tsp. black pepper. Mix well and bring to a boil in a small saucepan stirring constantly until thickened (about 3 min.) Remove from heat. Brush some of the mixture onto 1 side of chicken pieces- (3 skinless thighs, 3 skinless legs)- and place sauce side down on the grill. Grill-turning and basting with the remaining sauce until the chicken is cooked through and the juices run clear when pierced with a knife, 6-8 min. per side. Use balsamic vinegar instead of cider vinegar for a tasty balsamic barbecue chicken!

SPECIAL SPINACH SALAD/SPECIAL FRIENDS!

One of my favorite things to do is cook for good friends! Last night I got the chance to do just that when we hosted my "best friend from junior high school" and her hubby. When we were planning the menu she asked if I could fix "that salad with the nuts and craisins". I had to ponder awhile because I have two or three recipes that have nuts or craisins or both but I finally settled on this special spinach salad. It is a nutritious and easy salad that goes well with many entrees and makes good friends happy!

SPECIAL SPINACH SALAD
1/3 cup olive oil
3 tbsp. sugar (I substitute Splenda)
2 tbsp.white wine vinegar
2 tbsp. sour cream (I use fat free sour cream)
1/2 tsp. ground mustard
1 pkg. (6 ou.) fresh baby spinach
1/2 c. chopped walnuts (toasted)
1/2 c. dried cranberries  (Craisins)
In ajar with a tight-fitting lid, combine the first 5 ingredients. Shake well. Divide spinach among 4 salad plates; drizzle with dressing. Sprinkle with nuts and cranberries. YIELD 4 SERVINGS
 ***The dressing usually makes more than needed and it keeps well in the refrigerator.