Labor Day Food Ideas

Labor Day is typically the last hurrah of summer, so what better way to celebrate than a festive meal using the seasons best ingredients? Kick back, and enjoy the fade of the season, foodie-style.

Open-Face Garden Sandwich

Ingredients:

1 small zucchini, thinly sliced

1 small yellow squash, thinly sliced

1 medium onion, sliced

1/3 cup sliced mushrooms

1 1/2 red bell pepper, cut into thin strips

Nonstick cooking spray

Salt and pepper

4 pitas (low carb or 100%whole wheat)

4 teaspoons reduced-calorie

Italian salad dressing

3/4 cup shredded Swiss cheese

Directions
1. Preheat oven to 450 degrees. Place vegetables on a baking sheet; coat with cooking spray. Roast 10 minutes, or until tender. Season with salt and pepper.
2. Arrange vegetables on pitas; drizzle with dressing and top with cheese.
3. Place pitas on the unheated rack of a broiler pan. Broil 4 inches from heat about 3 minutes, or until cheese melts. Serve.

Grilled Beef Kabobs

Ingredients:

Marinade1/3 cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon minced garlic (about 6 cloves)

1 teaspoon ground black pepper

1 teaspoon snipped fresh rosemary

1 teaspoon snipped fresh thyme

1 pound boneless beef sirloin or top round steak, cut into 1-1/4-inch cubes

1 small red onion, cut into 1-inch pieces

1 large red bell pepper, cut into 1-inch squares

1 large yellow bell pepper, cut into 1-inch squares

8 white button mushrooms

8 cherry tomatoes

Directions
1. In a small bowl, combine balsamic vinegar, olive oil, garlic, black pepper, rosemary, and thyme.
2. Place cubed beef in a resealable plastic bag set in a medium bowl; pour marinade over beef. Seal bag and turn to coat. Marinate in the refrigerator for at least 2 hours, turning bag occasionally.
3. Drain beef, discarding marinade. Alternately thread beef, onion, peppers, and mushrooms on eight metal skewers, leaving 1/4-inch spaces between pieces.
4. Place the kebabs on the rack of an uncovered grill directly over medium coals. Grill 12 to 14 minutes, or until meat is cooked through, turning occasionally. Add a cherry tomato to the end of each skewer and serve

Provencal Stuffed Tomatoes

Ingredients:

1 1/2 pounds lean ground beef

1 large onion, chopped

1 large green bell pepper, chopped

2 garlic cloves, sliced1 jar (16 ounces) marinara sauce

1/2 cup kalamata olives, chopped2 teaspoons

Greek seasoning

1/4 teaspoon salt

6 large ripe tomatoes

Fresh oregano to taste

6 tablespoons crumbled goat cheese

Directions
1. Preheat oven to 350 degrees.
2. Heat a large nonstick skillet over medium-high heat. Add ground beef, onion, green pepper, and garlic; cook 5 minutes. Stir in marinara sauce, olives, Greek seasoning, and salt. Cook 5 more minutes, stirring occasionally.
3. Cut tops off tomatoes and spoon out pulp; fill with meat mixture. Bake stuffed tomatoes for 5 minutes.
4. Garnish each tomato with oregano and 1 tablespoon crumbled goat cheese; serve.

Sweet Potato Fries

ingredients:

Nonstick vegetable oil spray
1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch-wide slices, then again into 1/2-inch-wide strips
2 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley or fresh rosemary
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 garlic clove, minced

Directions

1. Cut sweet potatoes into 1/2 inch wide slices, toss with herbs and fresh chopped garlic

2. Toss in olive oil

3. Spray baking dish with non stick spray and add sweet potatoes

4. Bake in over at 350 degrees until cooked (15 - 20 minutes) , season with light salt to taste

ENJOY and have a safe and Happy Labor Day!