Z is for Zucchini. Adding some to your diet means eating your green veggies has never been so easy. With something so versatile and simple to prep, zucchini has many health benefits. Helping reduce blood sugar levels, promoting healthy digestion and improved heart health are just a few. It can also satisfy a variety of things for which you might be craving – savory, crunchy, or sweet.

Stock up on zucchini and store it in the fridge in a plastic bag for 4-5 days. Choose ones with shiny skin (slightly prickly is okay) that is free from cuts or bruising. Do not wash them until you are ready to use. You can cook or bake with zucchini to add extra nutrients and moistness. Serve it with dinner as a better-for-you alternative to French fries or as a major ingredient in your entrée. Look for Zoodle Pad Thai with Shrimp on InSeasonezine.com. It’s also great in baked goods to satisfy sweet cravings.

Labor Day is the time to pay tribute to the American workforce. And that often means an extra day off to relax and celebrate. Whether you’re working inside or outside the home, we value your contributions and time! In today’s busy world, plan for meals without a ton of steps, and minimal time needed to prep and cook. Check for items on sale to see which could fit your meal ideas or recipes.

Kabobs are a great option where everyone can help to assemble their own skewer and cook time is less because the pieces of food are smaller.

For most, the pandemic meant cooking at home more often. Over time, burnout with at-home cooking became too real. We ran out of ideas and couldn’t always find the things we needed at the grocery store. But, there were some positives. People learned basic cooking skills and tried new recipes! Now, as families head back to school or resume working in an office, plan a menu that includes semi-homemade meals. They’re sensible because they save time and money. On busy school nights, less time prepping and cleaning up is helpful. Buying a prepared sauce instead of making it from scratch saves you money and avoids waste.

You can boost the nutritional quality of a meal without spending a lot more, just by adding frozen and canned ingredients. Choose packages stating an item has No Salt Added, Low Sodium, or No Added Sugar. Make restaurant-quality meals better-for-you with a semi-homemade recipe! You can even get creative and explore different ethnic flavors you might not make from scratch. Enjoy a taste of THAI!

You can throw together a quick, delicious meal with just a handful of ingredients. Dare I say it? Grab a few pre-packaged products! They’re not all bad. Packaged, convenience foods don’t just come in the center aisles. Look around the store perimeter, especially in produce. You can cut down your meal prep time significantly, if you choose some items that are already prepped and ready to serve.

Grab a couple bags of salad or clamshell of mixed greens as the base for a hearty, delicious bowl meal. You don’t have to skimp on the toppings or go heavy on the veggies because salads are not just a meal starter or side dish anymore. Bowl meals with leafy greens for a base offer a nutritious, delicious entrée option that’s ready in no time.

A+ for Avocado!

• It is high in fiber and potassium – benefiting blood pressure
• Has over 20 important vitamins & minerals
• Contains omega-3 fats to help the body absorb fat-soluble vitamins

Summer is a peak time for a wide variety of fruits and vegetables. Grocery stores, farmer’s markets and home gardens are filled with options. Getting creative with how we use this bounty can be a huge part of the excitement around eating! Instead of cutting veggies and serving them with a calorie-laden dip for a snack, get more adventurous and figure out ways to turn them into a satisfying, plant-based meal.

Take a look at these simple ideas and decide how you will “stuff it!”

Hollow out a peeled cucumber (cut it lengthwise and remove seeds), fill with cottage cheese and top with a dash of black pepper and diced bell or hot pepper.

Cut a pepper in half and remove seeds. Fill with a cooked veggie and rice pilaf or cauliflower “rice” medley.

Clean and remove the mushroom stem. Fill the mushroom cap with a mixture of tomatoes, veggies and cheese.

Ingredients