Baked Summer Squash Fritters

That Girl Can Cook! is happy to welcome guest blogger, Julie, of Get Healthy Cheap. She's sharing a Baked Summer Squash Fritter recipe with us today and make sure to check back as we'll be featuring another one of her wonderful recipes soon!

My name is Julie, I live in Phoenix, AZ and I recently changed my lifestyle. This blog is my way of sharing recipes and money saving tips while I get healthy and fit.

Isn't it funny that for less than $5 you can buy enough food at Taco Bell or McDonald's to get stuffed, but a loaf of fresh, whole grain bread can cost $6? Coupons can cut your grocery bill by over 50% if you eat processed foods but try to build the components of a healthy meal at the grocery store and it gets very discouraging when you are living on a budget. Since I'm determined to do this AND I'm on a budget, I'm trying to uncover every way I can to save. Hopefully, you will have some great ideas to share with me too.

Good tasting food is important. I am not a healthcare professional, just an old dog learning some new tricks. My recipes do not include nutritional information and they are not always the perfect low calorie meal. They are, however, real meals for real people and include fresh, healthy food.

Visit Julie at Get Healthy Cheap for full recipe photos & details.


1 large or 2 medium yellow summer squashes
1 large or 2 medium zucchinis
2 medium carrots
1 medium onion, diced
2 cloves garlic, diced or pressed ( I use a press)
1/2 cup parmesan cheese
1/4 tsp. cayenne pepper
1 tsp. Mrs. Dash or any 'table' type spice blend
1 Tbsp. olive oil
1 egg + 1 egg white
salt and pepper to taste

Shred the squash, zucchini and carrots in a food processor. Put it in a strainer with a good sized bowl underneath to catch the liquids. Sprinkle about 1 teaspoon of salt on it and let it sit for about 15 minutes.

Meanwhile, lightly saute the diced onion until almost done then add garlic and finish cooking just until onion is tender. Let cool while you start removing liquid from squash mixture.

Removing as much liquid from the squash as possible is the most important element for the success of this recipe. Liquid should be starting to drip into the bowl under the strainer. Squeeze out as much as possible. Then, squeeze them into balls to remove the last bit.

Put the squash into a large mixing bowl. Add the cooled onion mixture. Add the parmesan cheese. If you use flakes or whole, run it through the food processor.

Add the remaining ingredients including the eggs and mix well. Form into patties and put on a baking pan (I cover mine in foil & use non-stick spray). They can also go on the grill. Make sure you use heavy duty foil or they will fall through. On the grill they should be turned over half way through cooking.

Bake at 400 degrees for about 30 minutes or until the cheese is browning.

Picnic Foods for Vegetarians

We're excited to welcome, Chen, of as our first guest blogger.  Chen offers us some great vegetarian recipes; which would work perfectly for carrying in your picnic basket.  Look for more guest posts during the week ~ if you're interested in sharing a favorite recipe or money saving food tip then please email us!


Picnic is a very good form of recreation, especially with family. However, not all people are able to enjoy it fully because they are not able to decide which foods to cook for their picnic. Vegetarians are seen more in trouble when picnic meals have to be cooked. The reason being, presence of non-vegetarian ingredients in most of the foods available in the market and many non-vegetarian foods are easy to cook for outing purpose. Examples include barbecue, fried fish or snacks such as chicken nuggets, patties and chicken/beef burgers. Selecting a vegetarian dish for picnic is somewhat obscure.

So, here we provide you some recipes of picnic foods for vegetarians:

Vegetarian Rice Balls

Rice balls

rice - 300 grams
eggs -  3
bread crumbs - 2 cups
carrot - 1
bell pepper - 1
green onion - 1
mayonnaise - ½ cup
salt to taste
black pepper - 1 tsp

Clean the rice by washing with water and boil them. After they are boiled, pour them in a strainer and wash with cold water. Then, let all the water strain from the rice until they are properly dried. In the mean time, chop all the vegetables thin and mix them together. Also mix the spices, salt and pepper, in them. Now, mix these vegetables into boiled rice along with mayonnaise. Make normal sized balls of this mixture. Beat the eggs in a separate bowl and dip the rice balls in beaten eggs. Then cover these balls with bread crumbs. If you want a very crispy meal, which will be better as a picnic food, repeat the dipping and covering step once again. Heat oil in a pan and deep fry the rice balls till they change colour to golden brown. Then dish them out and decorate with little amounts of salty cheese or cream. Pack in aluminium foil, put in a box, and finally into your picnic basket. It is a very healthy and delicious picnic meal.

Sweet and spicy salad

mayonnaise - ½ cup
bell pepper - 2 (long)
ice berg lettuce - 1
cucumber - 1
strawberry - 1 cup
walnuts - 50grams
black pepper - ½ tsp
white pepper - ¼ tsp
sugar - 1 tsp
orange juice - ¼ cup
salt to taste
raisins - 50grams

Wash all the vegetables and chop them into very thin squares. Take all the vegetables, strawberry, walnuts, and raisins in a bowl and mix them well. Powder the salt, sugar, black pepper and white pepper on the ingredients present in the bowl. Now put all the mayonnaise in the salad and mix well. Finally, pour the orange juice and mix it too. Delicious sweet and spicy salad is ready. For better presentation, decorate the salad with salad leaves and for increased taste, refrigerate it for some time. For picnic purpose, keep the salad in the refrigerator for much time so that it stays cold till you have it. You can take it along you in any kind of utensil; orange juice helps keep the salad fresh for long, and the fruits help keep you fresh for long!

This article is courtesy of Chen from picnic food ideas.

Pineapple Pound Cake

Better late than never...I'm finally getting around to posting a new recipe. Even though the summer days are longer I find myself much busier so time is just flying past. Today, I'd like to share something that I whipped up last weekend...a  delightful Pineapple Pound Cake. We had teriyaki chicken thighs with stir fry veggies/noodle combo for dinner and while the chicken baked it was easy to throw together this cake for dessert.

I had chunk pineapple so just threw it in the blender to crush for 10 to 15 seconds...if you don't want a messy blender to deal with then I suggest purchasing pre-crushed pineapple. The hubby absolutley fell in love with this cake and when it's served with a small scoop of vanilla ice cream it is out of this world.  I would imagine that if you added a bit of coconut either/or the batter or topping that you'd have a nice tropical 'pina colada' flavor.  Enjoy!

•1/4 cup crushed pineapple with juice
•1/2 cup extra virgin olive oil
•1 cup butter, softened (2 sticks)
•2 cups granulated sugar
•6 large eggs, room temperature
•3 cups sifted all-purpose flour
•1 teaspoon baking powder
•1/4 cup nonfat milk
•1 teaspoon pure vanilla extract

1 cup crushed pineapple, drained
•1/4 cup butter, softened
•1 1/2 cups confectioners' sugar

Put 3/4 cup of undrained pineapple with its juice into a bowl and set aside. Drain remaining pineapple and measure 1 cup of drained crushed pineapple; set aside.

Cream shortening, butter, and sugar together in large bowl. Add room temperature eggs, one at a time, beating thoroughly after each addition.

Sift flour and baking powder together; add to creamed mixture, one spoonful at a time, alternately with milk.

Add vanilla; stir in 3/4 cup undrained pineapple with juice and blend well.

Pour batter into a well greased and floured 10-inch tube pan.

Place in cold oven; set oven to 325° and bake for 1 1/2 hours, or until top springs back when lightly touched.

Let the cake stand for a few minutes in the pan before running a knife around the edges to loosen. Remove cake carefully and place on a cooling rack for a few minutes. Place cake on a large round plate (make sure it's plenty big so that topping doesn't spill over sides).

Topping: Combine butter, confectioners' sugar, and about 1 cup drained pineapple. Pour the topping over cake while cake is still very warm. Enjoy!

Original recipe from: © Diana Rattray

Grilled Orange Chicken

Oranges and Chicken are the perfect combination for a summer meal.  Quite often I throw together my marinade the night before or even in the morning so that the chicken is ready for cooking when it's dinner time. We use our George Foreman© grill all year long; but it's especially nice during summer because they cook fast and don't heat up the kitchen much. If you're an outdoor grilling enthusiast then this chicken is great for that too. Enjoy!


1/2 can (11 oz. can) mandarin oranges, drained
1/4 cup pulp free orange juice
1/4 cup extra virgin olive oil
2 tsp fresh lime juice
3 minced garlic cloves
2 tsp Bragg Organic Sprinkle (blend of All Natural Herbs and Spices)
1 tsp Mediterranean sea salt
1 tsp black pepper
1 lb chicken breasts, boneless & skinless


You can use either a large Ziploc© bag or large bowl covered with plastic wrap for marination of the chicken. Place all above ingredients into your container and let sit in refrigerator for an hour or more.

When desired time has passed, remove chicken from marinade and grill chicken on Foreman© grill Grill until thoroughly done, about 4 - 6 minutes (juices should run clear!).  Serves: 4

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Wild about Watermelon

Low calorie, super easy and inexpensive Watermelon drinks to help cool you during the dog days of Summer!  Besides being tasty, Watermelon is a good source of vitamin C, lycopene and beta carotene. If you have extra watermelon, you can freeze it for more slushes in the future.

We love this super-simple Watermelon Slushie during the summer. If you have company coming then just pour into in a pretty glass with lime wedge.
That Girl's Watermelon Slushie

3 cups seedless watermelon
1 tablespoon Splenda (or your favorite sweetener)
12 large ice cubes
1/2 cup water

- Place all ingredients into Blender (ice cubes on bottom)
- Pulse until mixture is of a slushy-type consistency
- Enjoy!

Watermelon Wave Smoothie Recipe

2 cups of cubed watermelon pieces (fresh or frozen)
1 cup of raspberries
2 scoops of vanilla ice-cream

- Add watermelon and raspberries to the blender. Blend for 20 to 30 seconds.
- Add ice cream. Blend for 20 to 30 seconds or until desired texture.
- Serves 2

Frozen Watermelon Slush

3 cups seedless watermelon, cubed
1 cup frozen strawberries
2 scoops lemon sorbet
1/4 cup pineapple juice, chilled
2 tablespoons fresh lime juice

- Combine watermelon, strawberries, sorbet, pineapple juice, and lime juice in blender
- Blend until mixture is smooth
- Pour into 4 glasses & serve

Recipe from Good Housekeeping's Blend It!.