Ryan and I are committed to a healthier lifestyle for 2014. Ryan recently weighed in, and well, it wasn’t pretty. I’ve been struggling lately too with my new job (which I absolutely love), but it means a lot less getting up from behind the computer for 7 hours a day. My contribution is trying to find healthier meals to share with the family and we came across two good ones this week. Here’s the first. If you have any to share, please do! Happy New Year’s everyone!

Italian Squash Stir-Fry (from Company’s Coming, Low-Fat Cooking)


1 T olive oil

4 small green or yellow zucchinis, cut in half lengthwise and cut into 1/2″ slices

Large red onion, slivered lengthwise

1/4 c thinly sliced fresh basil

1 t salt

1/8 t pepper

6 large plum (I used roma) tomatoes, sliced

1 c skim mozzarella cheese grated

sprinkling of grated parmesan cheese

Serve over hot cooked whole-grain rice or whole-grain pasta

Heath oil in wok or skillet until hot. Stir fry zucchini with onion 3-5 minutes until tender-crisp. Stir in basil, garlic, salt and pepper.

Spread zucchini mixture evenly in bottom of wok or skillet. Lay tomato over zucchini. Sprinkle with cheese. Cook for 2 minutes until cheese is melted (I put the lid on and it took longer than 2 minutes, more like 10). Do not stir. Sprinkle with parmesan. Serves 6.

1 serving: 123 cal, 7 g protein, 6.1 gr total fat (2.5 sat fat, 11.8 mg chol), 562 sodium

squash stir fry