Lately I have found myself overwhelmed with yellow squash from just 2 tiny plants! They are not so tiny anymore and I have to come up with new ideas!
2-3 pounds of yellow squash
2-3 pounds red skin potatoes
olive oil
1/2 cup of unsweetened almond milk
motzerella cheese
cheddar cheese
parmesan cheese
Thinly slice the potatoes and squash into circles. Lay them all into a roasting pan and add the almond milk. Cover and cook at 350 for 30 minutes. Uncover and mix in cheddar and motzerella cheeses. Cook 15 more minutes uncovered, pulling out to sprinkle with the parm for the last 5 minutes. I topped this with fresh basil from my garden and a little sea salt did the trick! This dish was a hit at a recent party! You can add meats, tofu, or beans for extra protein and call this one DINNER!!
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Here is what came about a few days ago!
2-3 pounds of yellow squash
2-3 pounds red skin potatoes
olive oil
1/2 cup of unsweetened almond milk
motzerella cheese
cheddar cheese
parmesan cheese
Directions:
Thinly slice the potatoes and squash into circles. Lay them all into a roasting pan and add the almond milk. Cover and cook at 350 for 30 minutes. Uncover and mix in cheddar and motzerella cheeses. Cook 15 more minutes uncovered, pulling out to sprinkle with the parm for the last 5 minutes. I topped this with fresh basil from my garden and a little sea salt did the trick! This dish was a hit at a recent party! You can add meats, tofu, or beans for extra protein and call this one DINNER!!
For all of my recipes and promotions, follow me:
www.facebook.com/dawnjeter
www.facebook.com/jeterfitness
Instagram: Jeterfit
Twitter: dawnjeter79
Pinterest: Dawn Jeter
and good old fashioned email:
dawnjeterfitness@outlook.com
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