Zucchini Parmesan Crisps

Zucchini Parmesan Crisps - Be sure to click on the word Share to save this to your wall.

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
... 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

Oven-baked Zucchini Fries

Oven-Baked Zucchini Fries
makes approximately 8 servings
Ingredients
3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix
1 small egg
Method
Heat oven to 450ºF.
Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine.
Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking. Meanwhile, mix remaining ingredients.

Cauliflower Soup

(Kidney friendly)

1 Large head of cauliflower chopped
1 yellow onion, diced
6 cloves of garlic, chopped
3 stalks of celery chopped
1/2 cup of milk or cream - I use fat free evaporated milk!
4 cups of chicken broth - I make home made or use organic salt free!
Pepper to taste
2 tsp of nutmeg
2 cups of cheddar cheese - I use organic!

Put all ingredients in soup pan except milk & cheese. Boil until cauliflower is tender. I use an immersion blender until smooth. Add milk and cheese until smooth!

Slow Cooker Cabbage Rolls

Slow Cooker Cabbage Rolls




Ingredients:




1 Head of Cabbage

3 Cups Tomato Juice
1 8oz. can tomato sauce
1 egg
1/2 C. uncooked brown or white rice
1 envelope Onion soup mix
1 lb. Ground Turkey or Extra Lean Ground Beef
1/3 Cup Parmesan Cheese

Directions:

Peel 8-12 big Leaves off the Cabbage head and place in a microwave safe dish. Cover in about an inch of water and microwave on high for 2 min.

In a mixing bowl combine tomato sauce, egg, turkey or beef, rice, onion soup, and cheese, and mix with fingers until well combined.

Grease your crock pot with some Pam cooking spray.

Carefully place a ball of the meat mixture into the middle of each cabbage leaf and roll up into a ball, and place on the bottom of your crock pot seam side down. Do this until all your meat mixture is gone.

After you have all your cabbage rolls in the crock pot, pour the 3 cups of Tomato Juice on top.

Cook on low for 6-8 hours.

Vegetable Tian

Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)...




Ingredients:




1 Tbsp. olive oil

1 medium yellow onion

1 tsp. minced garlic

1 medium zucchini

1 medium yellow squash

1 medium potato

1 medium tomato

1 tsp. dried thyme

to taste salt & pepper

1 cup shredded Italian cheese




Directions:




STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).




STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.




STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.




STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

Fried Green Tomatoes

Fried Green Tomatoes

1 large egg, lightly beaten

1/2 cup buttermilk

1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste
Preparation

Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Crunchwraps

Homemade crunchwraps alot like taco bells but healthier




Ingredients:

6 large flour tortillas
6 small corn tortillas (or tortilla chips)
1 pound ground beef
1 package taco seasoning
sour cream
nacho cheese (or shredded Mexican blend cheese)
shredded lettuce
diced tomatoes/


Directions:.
Brown ground beef in a skillet, then add taco seasoning (according to package directions). Set aside.

Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.

Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese, or shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again.

Spray a frying pan with cooking spray. Carefully place the Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve and enjoy :D

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Bellpeppers~ Mouth Watering

INGREDIENTS




8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste
(2 Tbs. Peace and Love)


DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom Mixture. Allow to cook 5-10 minutes
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are nearly overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.

Serve and Enjoy!!
Makes 4 servings – 6 net carbs per serving
Note: use a muffin pan to keep peppers from falling over

Mexican Stuffed Shells

Mexican stuffed shells




Ingredients




4 cups chicken breast, cooked and chopped
1 can black beans, rinsed and drained
6 green onions, diced
1/2 each of red, green, yellow, & orange bell peppers (or 2 whole bell peppers of your choice), diced
3 (8 oz.) blocks cream cheese, softened (not melted)
2 cans diced tomatoes with chiles (don’t drain) (Rotel or store brand, either works)
1/4 - 1/2 cup chicken stock
1 tsp cumin
1 1/2 cups sharp cheddar cheese, shredded
1 cup of picante sauce
38 large pasta shells, cooked al dente

Instructions

Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them) If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling.
Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer.
To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.)
Spread 3/4 c. picante sauce in the bottom of a large baking pan. (I used 13x18x2, but I’m guessing that two 9×13′s would also work.) Reserve the final 1/4 cup, for later.
Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan.
When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese.
Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.

Cheddar Broccoli Rice Cups

Cheddar Broccoli Rice Cups




2 cups cooked rice

1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup Hidden Valley Ranch Dressing
2 eggs, lightly beaten
1/2 teaspoon salt
Pepper to taste

Place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups and top with remaining 1/4 cup cheese. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.

Loaded Potato Slices

Quick and Easy loaded potato slices!




Looks sooo good!!!













Pre heat oven to 350F




Clean up potatoes and slice in thin even slices

(try not to detach from other pieces)

Put potatoes on baking sheet

cut up thin slices of cheese and place in betwean potato slices and put in oven till potato is cooked.

(around 15 mins, when you can poke a fork into potato easily it is done)

pour sour cream on top and shredded cheese.

(put back in oven to melt cheese if you like)

Take out and top with your other favorite toppings!




Sour cream, chives, green onion, bacon bits, tomatoes, etc.




Enjoy!

Chicken Biscuit Bake

Chicken and Biscuit Bake:




This Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it's fabulously good and comes together in a convenient casserole!


3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper

Directions:

Preheat oven to 350 degrees.

Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.

Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter.

Layer the shredded chicken on top of the butter.

Sprinkle on the veggies.



In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.)



Pour over the chicken and vegetables. DO NOT MIX!

Sprinkle on a little black pepper, if desired.



Combine the cream of chicken soup with the warmed stock in a small mixing bowl.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!

(Yes, it'll looks like a big, soupy mess. Trust me ... this is what it's supposed to look like!)



If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12"), bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly.

Remove from oven and allow to rest for 5 minutes. Serve and enjoy

Breakfast Cupcakes

BREAKFAST CUPCAKES







This is a really easy dish to prepare, and it looks so darncute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

Farmer's Casserole

~Farmer's Casserole;




ingredients:

6 c. frozen shredded hash browns

1 1/2 c.shredded Cheddar cheese
2 cups diced cooked ham
1/2 c. sliced green onions
8 large beaten eggs
Two 12-ounce c. evaporated milk
1/4 t.salt 1/4 t.pepper

Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish.Bake at 350 45-55 min.

Crockpot Beef and Broccoli

Crock Pot Beef and Broccoli




Ingredients

1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine.
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Skinny Broccoli Salad

Skinny Broccoli Salad




Ingredients

2 heads fresh broccoli, chopped

1 head fresh cauliflower, chopped

1/2 cup chopped red pepper

1/2 cup chopped green pepper

1/2 red onion, chopped

1/2 cup green olives

1 cup tomatoes, chopped

1 cup reduced fat sharp cheddar cheese, shredded

1 cup reduced-fat ranch dressing




Instructions

Mix all ingredients together in a large bowl and toss with reduced fat ranch dressing.

Refrigerate until serving.




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Mini Pie

QUICK DINNER -- Create Your Own Signature Mini Pie (and an easy way to get rid of leftovers!)


Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)

Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked)


Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!




Recipe from Betty Crocker

Red Lentil Shepherd's Pie

Red Lentil Shepheard's Pie

Serves 4-6.
Ingredients:
1 cup red lentils (dry)
3 cups vegetable stock
1 tbsp olive oil
2 medium sweet potato, roughly chopped
4 tbsp parmesan cheese (optional)
3-5 tbsp milk
1 large onion, diced
4 cloves of garlic, crushed
1 large leek, sliced
2 carrots, diced
1 cup mushrooms, sliced
4 celery sticks, diced
1 cup corn kernels
1 tbsp Tamari soy sauce
2 tsp Worcestershire sauce
1 tsp each dried rosemary & oregano

Directions:
1.Preheat oven to 400F.
2.Rinse lentils and place in a large pot with the stock, bring to a boil and then simmer with lid on for 30 minutes.
3.In another large pot, steam sweet potatoes until soft, add milk and mash potatoes until smooth (if you like, add a tbsp of butter for a creamier taste).
4.In a large pan heat oil and sauté the onion, celery, carrot, garlic and mushrooms. Cook until vegetables are soft.
5.Add lentils, corn, rosemary, Tamari soy sauce, Worcestershire sauce, salt and pepper to taste, simmer for another 10 minutes, until the mix begins to thicken.
6.Pour the mixture into a large oven proof dish, cover with mashed potatoes and sprinkle with parmesan cheese.
7.Bake for 30-40 min or until top is nicely browned. Pie will slightly thicken on standing.

Sliced Baked Potatoes

SLICED BAKED POTATOES!!! YES!!!!!

Preheat oven to 400 degrees (Can also do in Microwave for 6 plus minutes)
Brush both side of potato slices with butter; place them on a cookie sheet. Bake in the preheated 400 degrees F oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;

Add a dollop of sour cream when done and enjoy!!

Egg Muffins

Materials:

- Eggs or egg beaters (I used beaters for even more simplicity)

- Muffin/cupcake pan ( if your pan isn't seasoned, heat the pan before coating with oil so there is no sticking)

- Veggies/mix-ins of your choice




Instructions:

- Pour egg beaters (or beaten eggs) into greased muffin pan – fill 1/2 way

- Add toppings directly into eggs

- Bake for 375-degrees for 30 minutes




Once cooled, I just popped them into plastic bags so that I can grab them easily in the morning. Or, if you want them warmed up, just pop one or two in the microwave for 30-45 seconds. (Surprisingly, I didn’t mind them cold vs. warm.)