Veggies | Misc | Meats | Casseroles | Appetizers | Italian | Soups | Desserts | Breakfast
Antipasto Pasta Salad
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• 1 lb Cooked Pasta (use shape of choice)
• 1/4 lb cubed Fontinella or Asiago (cut in small cubes)
• 1/2 cup Green Olives (Whole)
• 1/2 c Black Olives (sliced)
• 2 green onions cut into small pieces
• 1 Diced red or green pepper
• 2 stalks of celery chopped
• 1/4 lb Pepperoni thinly sliced – or cubed
• 1 cup cherry or grape tomatoes
Mix all ingredients in a large serving bowl. Mix your own dressing or use bottled Italian dressing and pour over top. Let marinate overnight. Garnish with fresh basil.
•Healthy Version – we like to use Seven Seas Reduced Fat Wine Vinaigrette. You can also use Hormel Turkey Pepperoni (if you can find it).
Antipasto Tortellini Salad
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Yield 6 servings
Dressing:
• 1 small red onion, minced
• 1/2 c. fresh basil leaves, minced
• 1/4 c. extra virgin olive oil
• 2 T. red wine vinegar
• 3/4 t. salt
• 1/8t. red pepper flakes
Salad
• 3 large bell peppers, roasted, 1 each yellow, red, green
• 2 oz. Thinly sliced genoa salami
• 2 oz. Fontinella cheese
• 8 oz fresh tortellini, cooked
1.) For dressing, combine onion, basil, oil, vinegar, salt, and red pepper flakes I large bowl
2.) For salad, cut bell peppers into 1/2 inch dice. Add to bowl.
3.) Cut salami into strips and cheese into small cubes. Add to bowl along with tortellini. Toss gently. Serve immediately or cover and refrigerate overnight. Adjust seasoning before serving. Serve at room temperature.
Baked Artichokes
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• 1 large jar of marinated artichoke hearts
• Olive Oil
• 1/2 c. Italian seasoned bread crumbs
• Black pepper
• Granulated garlic
Put one layer of hearts in a shallow baking dish. Pour about 1/4 – 1/2 cup of Italian seasoned bread crumbs for every cup of artichokes over the hearts. Drizzle olive oil across the hearts. Use a decent amount--you don’t want them to be dry.
Sprinkle black pepper liberally over them. Sprinkle some fresh grated Italian cheese and a little granulated garlic over the top. Drizzle some more olive oil across the top. Bake at 350º for 30 minutes. They are great leftover in omelets, alone, or over pasta.
Brussels Sprout Pasta Salad
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• 12 ounces uncooked penne (tube shaped pasta)
• 3 cups trimmed, halved Brussels Sprouts (about 1 Pound) I use more
• 1/4 teaspoon salt
• 2 - 4 bacon slices
• 1 cup 1% low fat milk (I usually use skim)
• 2 Tablespoons all purpose flour (you made need to add a little more to
thicken sauce)
• 1 (14 ounce) can fat free, less-sodium chicken broth
• 1 Tablespoon butter
• 3/4 cup (3 ounces) grated Parmigiano Reggiano cheese, divided
• 1 Tablespoon chopped hazelnuts, toasted
• 1/4 teaspoon freshly ground black pepper
1. Cook pasta according to pasta directions, omitting salt and fat. Drain well.
2. Steam Brussels Sprouts, covered, 7 minutes or until tender. Drain and sprinkle with salt.
3. Cook bacon in a Dutch oven over medium high heat until crisp. Remove from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.
4. Add Brussels sprouts to bacon drippings in pan; saute 5 minutes or until lightly browned. Stir in cooked pasta; cover mixture, and keep warm.
5. Combine milk, flour, and broth, stirring well with a whisk. Melt butter in a medium saucepan over medium heat. Gradually add milk, mixture, stirring constantly with a whisk until well blended. Cook for 6 minutes or until thickened, stirring constantly. Stir in 1/4 cup cheese, stirring until cheese melts. Pour sauce over pasta mixture, tossing to coat. Top with remaining 1/2 cup cheese, nuts, bacon, and pepper. May be served hot or cold. Yield:6 servings (serving size: 1 1/2 cups).
CALORIES 384 (28% from fat); FAT 12g (sat 5.3 g) PROTEIN 17.4g, CARB 53.3g, FIBER 4.9g; CHOL 23 mg; IRON 3.3mg, SODIUM 476mg
Cheese Stuffed Zucchini
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• 2 medium zucchini, about 5 ounces each
• 2 teaspoons olive oil
• 1 cup sliced mushrooms
• 1 teaspoon minced fresh garlic
• 4 ounces Mozzarella cheese, shredded
• 1 Tablespoon chopped fresh basil, or 1 Teaspoon dried
• 1 Tablespoon chopped fresh parsley
• 1/4 teaspoon each salt and pepper
• 2 Teaspoons grated Parmesan Cheese
Trim ends off zucchini; slice each in half lengthwise and scoop out pulp, reserving shells. Heat oil in small pan; add zucchini pulp, mushrooms, and garlic. Saute until all ingredients are soft. Transfer mixture to a bowl. Add mozzarella cheese, basil, parsley, and seasonings; toss well. Spoon 1/4 of mixture into each zucchini shell. Spray a baking dish with nonstick spray and arrange shells, side by side. Sprinkle each with 1/2 teaspoon Parmesan cheese. Spray lightly with nonstick cooking spray. Cover and bake 30 minutes at 350 Degrees F; remove cover and continue baking 15 minutes longer.
Yield: 2 Servings | Nutrition Facts: 266 calories. 19 g fat, 403 mg sodium, 10 carbohydrates.
Tip: A grapefruit spoon is a great tool for scooping pulp out of zucchini.
Insalata Caprese Salad - Three Ways
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• Ingredients for Traditional Insalata Caprese Salad
• Fresh vine ripened tomatoes preferably not refrigerated sliced 1/4 inches thick
• 1 pound fresh mozzarella cut in slices about 1/4 inches thick
• 1 cup fresh basil, washed well and spun dry
• 3 to 4 Tablespoons Sorrento extra virgin olive oil
• Sea Salt to Taste
• Freshly ground black pepper to taste
• Balsamic vinegar (optional and frowned upon by purists)
On a plate arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Drizzle with olive oil. Season with salt and pepper to taste. This is a simple dish which gathers its flavor from the freshness of the ingredients. If you feel it is too bland, drizzle lightly with good balsamic vinegar.
Insalata Caprese Appetizer Skewers
• Ripe grape or cherry tomatoes
• Small fresh mozzarella balls called cigglieni or you can cut the large balls into pieces the same size as a grape tomato.
• Basil leaves washed and dried.
• 2 - 3 Tablespoons Sorrento Extra Virgin Olive Oil
• Sea Salt
• Fresh Ground Pepper
• Good Balsamic Vinegar (optional)
• Toothpicks or party picks
Insalata Caprese Salsa Topping Great with Chicken
• Ripe tomatoes
• Fresh mozzarella
• Basil leaves washed and dried
• 1-2 Tablespoons Sorrento Extra Virgin Olive Oil
• Seal Salt
• Fresh Ground Pepper
• Good Balsamic Vinegar - optional - but it really adds a nice zip to the salsa
Chop tomatoes, basil and mozzarella into small pieces. Season with Olive Oil, Salt, Pepper, and Balsamic Vinegar. Cover your favorite grilled or oven fried chicken with this refreshing Salsa. Enjoy!!
Eggplant Parmigiana
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• 1 eggplant sliced into 1/2 inch slices
• 1 c. Italian seasoned bread crumbs (see recipe below or use store
• 1 egg or Egg Substitute
• Cooking Spray
• Olive Oil
• Tomato Sauce Bottled or Homemade
• Grated mozzarella cheese
• Grated Parmesan Cheese
Preheat oven to 425 degrees. Spray a jelly roll pan (cookie sheet) with Cooking Spray like Pam.
Then Drizzle about 1 Tablespoon of olive oil in the pan so it is coated. Slightly beat
the egg. Dip the eggplant slices in the egg then, coat with crumbs. Place slices on pan,
drizzle lightly with olive oil and bake uncovered for 15 minutes. Then, turn them over
and bake for 15 minutes more.
Reduce oven heat to 375 degrees In a 9x13 pan that has been coated with Pam, lightly cover the
bottom of pan with Tomato Sauce. Lay eggplant slice in bottom of pan to completely
cover. Spoon sauce over eggplant layer. Sprinkle with mozzarella and parmesan cheese.
Repeat layers until pan is full. End with sauce and cheeses. Bake uncovered for
approximately 30 - 40 minutes or until heated through or until cheese is browned. This
can be prepared in advance and refrigerated. However, when you bake, cooking time
will probably be doubled.
Green Bean Salad
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Ingredients:
• Green Beans Fresh
• Newman's Own Light Balsamic Vinaigrette (about 3/4 cup)
• Blue Cheese crumbles
• Grape tomatoes
Instructions:
1. Blanch fresh green beans. (Drop them into boiling water for 1 minute and
then immediately into ice cold water)
2. Put green beans in serving dish.
3. Halve grape tomatoes and put on top of green beans.
4. Sprinkle blue cheese crumbles on top.
5. Pour balsamic vinaigrette over top and put in refrigerator until serving
time. It is best served cold or at room temperature.
Voila!
Grilled Vidalia Onion and Steak Sandwich
STEAK:
• 3/4 cup cola
• 2 Tablespoons red wine vinegar
• 1 teaspoon coarsely ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground chipotle chile pepper
• 4 garlic cloves, crushed
• 1 bay leaf, crushed
• 1 (1 1/2 pound) flank steak, trimmed
DRESSING
• 3/4 cup minced arugula
• 1/2 cup low-fat mayonnaise
REMAINING INGREDIENTS:
• Cooking Spray
• 6 (1/2 inch thick) slices Vidalia onion
• 6 (2 ounce) Kaiser rolls
• 12 (1/4 inch thick) slices tomato
1. To prepare steak, combine first 7 ingredients in a large zip-top plastic
bag. Add steak; seal and marinate in refrigerator for 2 hours turning
bag occasionally. Remove steak from bag, reserving marinade. Pour
marinate into a microwave-safe bowl; microwave at HIGH 2 minute or until
mixture comes to a boil. Set aside.
2. Prepare grill or broiler.
3. To prepare dressing, combine arugula and mayonnaise; set aside.
4. Place steak on grill rack or broiler pan that has been coated with cooking
spray; grill 8 minutes on each side or until steak is medium-rare or desired
degree of doneness. Remove steak from grill; cover and let stand 5
minutes. Place onion slices on grill rack; grill 4 minutes on each side,
basting occasionally with reserved marinade. Place rolls on grill rack, cut
sides down grill 2 minutes or until lightly browned.
5. Cut steak diagonally across grain into thin slices. Spread 2 Tablespoons
dressing on bottom half of each roll. Divide steak, tomato, and onion
evenly among bottom halves of rolls. Top with top halves of rolls. Yield:
6 servings (serving size: 1 sandwich).
Calories: 417 (24% from fat); FAT 11 g(sat 3.3g mono 3.8g poly 2.2g)
PROTEIN30.5 g; CARB 49g FIBER 3.2g; CHOL 38mg; IRON 3.9 mg;
SODIUM 747mg; CALC 104mg
Healthy Oven Fries
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Ingredients:
• 4 medium potatoes (use either sweet, white or a combination)
• 1 Tablespoon Olive Oil
• 2 - 1 /2 teaspoons paprika
• 3/4 teaspoon salt
• 3/4 teaspoon garlic powder
Cut each potato into 12 wedges. In a large bowl, combine the oil, paprika,
salt and garlic powder. Add potatoes; toss to coat.
Transfer to a 15" x 10" x 1" baking pan (cookie sheet) coated with cooking
spray. Bake at 400 degrees for 40-45 minutes or until tender, turning once.
Nutrition Facts: 12 potato wedges equals 204 calaories, 4 g fat (1 g saturated
fat). 0 cholesterol, 456 mg sodium, 39 g carbohydrate, 4 g fiber, 5 g protein.
Pear Walnut Salad
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Ingredients:
3 Tablespoons pear nectar
1 Tablespoon seasoned rice vinegar
2 Teaspoons olive oil
1 /8 Teaspoon coarsely ground black pepper
2 Cups torn mixed salad greens
1/2 of a medium pear, cored and thinly sliced
1/4 of a small red onion, thinly sliced and separated into rings
2 Tablespoons chopped walnuts, toasted
Instructions:
For Vinaigrette: In a small bowl, whisk together pear nectar, vinegar, oil and
pepper. Set aside.
Arrange the mixed greens on two salad plates. Top with pear, red onion, and
walnuts. Drizzle with the vinaigrette. Makes 2 servings.
Nutrition:
Calories 143
Fat 9 grams
Saturated Fat 1 Gram
Cholesterol 0 Grams
Sodium 36 mg
Carbs 15 Grams
Fiber 3 Grams
Mashed Cauliflower
• 1 head of cleaned and washed cauliflower, separated.
• Sour Cream or cream cheese
• Shredded cheddar cheese
• 1/2 large onion quartered
Boil cauliflower until tender – usually about 15 minutes. Drain.
Transfer to food processor and blend until cauliflower and onion until cauliflower is pureed or as lumpy as you wish. To food processor tube, add 1/2 cup sour cream or cream cheese. Also add 1/2 cup cheddar cheese. Blend thoroughly. Transfer to a baking dish. Sprinkle top with cheddar cheese. Bake at 350º for 20-30 minutes.
•Healthy Version – use low fat cream cheese or low fat sour cream. Reduced fat cheddar cheese also works. Youcan also go completely fat free with the cream cheese, sour cream and cheddar cheese.
Mike’s Favorite – This version of Atkins “Mashed Potatoes” has become one of a Mike’s favorites. It sure beats peeling all those potatoes.
Company Mashed Potatoes
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Serves 6. Yields 1 1/2 quart
• 4 cups seasoned hot mashed potatoes
• 1 c sour cream
• 1/3 cup chopped onion
• 4 oz cheddar cheese
• 1/2 teaspoon salt
Combine all ingredients. Spread in a baking dish. Sprinkle 1 tablespoon of cheddar on top. Bake at 350º for 25 minutes. This can be made ahead of time. You may have to extend baking time if dish is cold.
•Healthy version – It’s ok to use reduced fat sour cream and reduced fat cheddar cheese.
Oven Fried Eggplant
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• 1 lb of eggplant sliced into 1/2” slices
• 1/2 c. Italian seasoned bread crumbs
• 1 t. salt
• 1 egg
Preheat oven to 425. Grease a jelly roll pan. Mix 1/2 c. of bread crumbs (see recipe below) & 1 t. salt. Slightly beat the egg. Dip the eggplant slices in the egg then, coat with crumbs. Place slices on pan and bake uncovered for 15 minutes. Then, turn them over and bake for 15 minutes more.
Bread Crumbs:
For each cup of crumbs add:
1/4 c. good Italian cheese
1 clove garlic
1/4 t. basil
1/4 t. pepper
1/4 t. salt
1/4 t. granulated garlic
•Healthy Variations – Use egg beaters instead.
Oven-Fried Summer Squash
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• 1/3 c. cornmeal
• 1/3 c. grated Parmesan cheese
• 3 Tbs. all-purpose flour
• 1/2 c. buttermilk
• 2 large yellow squash, sliced diagonally
• 2 medium zucchini, slicked diagonally
Heat oven to 425F. In pie plate, combine cornmeal, Parmesan cheese and flour. Place buttermilk in medium bowl. Dip yellow squash and zucchini in buttermilk; allow excess to drip off. Dredge in cornmeal mixture; turn to coat well. Place on baking sheet coated with olive oil cooking spray. Coat squash well with cooking spray. Bake 20 minutes, turning once, or until golden brown.
Note: This recipe is also excellent when made with eggplant and tomatoes. If you have leftovers, don’t reheat in the microwave or they will get very soggy. Instead, bake at 350F 10 minutes or until crisp and heated through.
Mom's Classic Potato Salad
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Yields 5 cups.
• 1 c. mayo
• 2 T. vinegar
• 1 1/2 t. salt
• 1 t. sugar
• 4 c. cooked cubed potatoes
• 1 c. sliced celery
• 1 c. sliced, chopped onion
• 2 hard cooked eggs
• 1/4 c. green pepper
Mix first 4 ingredients – set aside. In a bowl combine remaining ingredients. Pour dressing over and mix gently. Garnish with slices of hard boiled egg and paprika. Chill several hours prior to serving.
•Healthy Version – use low fat or fat free mayonnaise. Eliminate sugar or substitute Equal or Splenda.
Roasted Vegetables
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• Variety of fresh vegetables, cut up. See below.
• Olive oil
• Olive oil Pam
• Black pepper
Preheat oven to 450 degrees.
Use a large roasting pan. Spray it liberally with Olive Oil Pam. Cut up a wide variety of fresh vegetables.
I always mix them up and usually put in at least 6 different kinds, maybe more. You can also just limit it to a couple if that’s what you like. I have used many different kinds, i.e. Yellow squash, zucchini, Mexican squash, mushrooms, asparagus, broccoli, cauliflower, eggplant, brussel sprouts, carrots. I have even used a sweet potato in there or a blend of root type veggies in the fall. Whatever you like. I always try to use some sliced onions, and a mix of red, yellow, orange, green peppers. They add great flavor. The more different the colors of the vegetables, the better it looks, the healthier it is, and the taste is great.
Spray heavily with Pam again. Drizzle olive oil over the vegetables. If you like, use a misto. You won’t need to use as much oil but you will get the taste. It is not necessary if you are watching your weight. Olive oil is a very healthy way to go as long as you don’t use too much.
Roast in oven for about 40 minutes. Halfway through cooking time toss them so they can roast more evenly. We like them a little browner, but take them out when they reach the color you like. I just sprinkle with some fresh ground black pepper; we don’t add salt but you can if you like. You will really enjoy these, and they taste great the next day.
Make extra; it tastes even better when it is little older or can be used in an omelet.
Southwest Salad
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Pineapple Vinaigrette:
• 1/4 cup frozen pineapple juice concentrate
• 3 Tablespoons champagne vinegar
• 1 Tablespoon olive oil
• 1/4 teaspoon salt
• Pinch black pepper
• 1 1/2 teasoons chopped mint
Tortilla Chips:
• 1 small flour or corn tortilla
• Pinch granulated garlic
• Pinch chili powder
• Pinch cumin
• Pinch salt
• 4 ounces organic spinach, thinly sliced, about 2 cups
• 4 ounces Romaine lettuce, thinly sliced, about 2 cups
• 1/4 cup thinly sliced red onion
• 1 small roma tomato, thinly sliced
• 1/2 red and 1/2 yellow bell pepper roasted and thinly sliced (ok to use bottled roasted peppers)
• 1/2 avocado mashed
In a blender container, combine all ingredients for pineapple vinaigrette and mix well.
Preheat oven to 350 degrees slice tortilla into 8 bite sized chips. Place on baking sheet and sprinkle with seasonings. Bake for 3 to 5 minutes or until chips are golden brown.
In a large bowl combine spinach, romaine, onion and tomato. Add pineapple vinaigrette and mix well.
Divide into 4 portions and place on salad plate. Arrange 1 Tablespoon each of roasted peppers over greens and top with 1 Tablespoon mashed avocado. Garnish with 2 tortilla chips.
Wash mushrooms carefully. Remove the stems and coarsely chop. Mix stem pieces, with parmesan and alouette cheeses. With a spoon push filling into the hollow of each mushroom cap. Place stuffing side up on a foiled lined baking sheet. Lightly sprinkle bread crumbs over mushroom caps. Then lightly sprinkle paprika over mushrooms.
Bake, uncovered, at 350° for 30 minutes or until thoroughly heated. Allow 2 mushroom caps per person.
•Healthy Variations – Use the light Alouette cheese.
Taco Salad
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• 1 lb ground sirloin
• 1 cup chopped onion
• 1 package of reduced sodium taco seasoning
• 3/4 cup water
• Romaine lettuce
• 1 cup chopped tomatoes
• 1/2 cup sliced ripe olives
• Avocado or guacamole
• 1/2 cup shredded reduced fat sharp cheddar cheese or blend of cheddar and monterey jack
• 1/2 cup reduced fat sour cream
• Jalapeno peppers
• Ranch dressing
• Tortilla chips
Saute ground sirloin and onions till meat is no longer pink. Stir in taco seasoning and 3/4 cup water. Simmer for 5 minutes.
In a large bowl combine all the salad ingredients. Delete or add ingredients based on your taste. Serve with ranch dressing or salsa. Ring the bowl with chips and ENJOY!!
Summer Fresh Feta Tomato Salad
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• 1 1/2 cups cut fresh asparagus or green beans ( 1 inch - 1 & 1/2 inch pieces)
• 3 medium tomatoes, seeded and chopped
• 2 Tablespoons balsamic vinegar
• 4 1/2 teaspoons minced fresh basil or 1 1/2 teaspoon dried basil
• 1 Tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup (4 ounces) crumbled feta cheese
In a large saucepan, bring 3 cups of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving bowl. Stir in the tomatoes. In a small bowl, whisk the vinegar, basil, oil, salt and pepper. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least one hour. Just before serving, stir in cheese.
2/3 cup equals 92 calories.
Tomato Sauce
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For each can of 6 in1 Brand Tomato Puree (28 oz can)
• 1 tsp. Salt
• 1/2 tsp. Oregano
• 1/2 tsp. Sugar
• 1 inch of water in can to clean out remainder of tomatoes
• 1/2 tsp. Black pepper
• 1 tsp. Basil ( I try to use fresh; it’s better, but you need more fresh than dried)
• 1 bay leaf
• dash of granulated garlic
• dash of flaked red pepper
• 1sm onion chopped
• 1 clove minced garlic
Pour some olive oil in sauce pan. Get hot. Sauté onion and garlic in oil till soft and translucent. Add tomatoes, and all other seasonings. Bring to a boil. Turn down heat to simmer. Simmer for at least 30 min.
It’s ready to use. If you need it in a hurry, you can use right away or you can let it cook longer.
Make extra; it tastes even better when it is little older.
•Healthy Variations – Instead of olive oil, use Olive Oil Pam.
Tubetti Pasta Salad
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• 2 c. pasta – tubetti or other small tube pasta
• 1 c. chopped fresh ripe tomatoes
• 1/4 c. olive oil
• 1 T. red wine vinegar
• 1/4 t. salt
• 1/4 t. coarsely ground black pepper
• 1 clove garlic, crushed
• 1 pinch dried oregano
• 8 oz. smoked mozzarella (cut in 1/4 in. pieces)
• 6 sun-dried tomatoes, oil packed, drained, and blotted dry
• 2 T. chopped fresh basil leaves
Cook pasta in plenty of boiling salted water until al dente or firm to the bite (about 8 minutes). Drain and rinse pasta.
In a large bowl, combine the chopped fresh tomatoes, oil, vinegar, salt, pepper, garlic, and oregano. Add the tubetti pasta, mozzarella, minced sun-dried tomatoes, and basil leaves. Toss to blend.
Vegetable Casserole
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Yields 20 oz.
Serves 12-16 people.
• 2 pkg. Frozen California blend vegetables
• 1/2 bag green beans (french style)
• 2 cans cream of mushroom soup
• 1/2 # shredded cheddar or Velveeta cheese
• 1/4 # margarine
• 6 slices bread cubed
Cook all vegetables as directed. Drain vegetables. Put 2 cans of mushroom soup in with vegetables. Pour into casserole sprinkle cheese on top. Just before baking melt margarine and toss bread crumbs into margarine just long enough to absorb margarine. Place on top of cheese. Bake at 350 degrees for 30 minutes. Can be prepared a day ahead, but put bread crumbs on top just before baking.
•Healthy Version – use reduced fat or Healthy Request cream of mushroom soup. Use reduced fat cheddar cheese or Lite Velveeta.
Zucchini ala Rini
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• 1 c. flour
• 1 t. baking powder
• 1/8 t. salt
• 1/2 c. grated Parmesan cheese
• 2 T. parsley
• 3/4 t. salt
• 1/2 t. marjoram (the spice not, butter)
• 4 eggs
• 1/4 c. oil
• 3 c. zucchini – sliced thin – I mix green and yellow
• 1/2 c. onion – chopped
• 1 garlic clove – minced
Mix together dry ingredients. Mix together eggs and oil - add to dry ingredients. Mix with a fork – add vegetables. Pour mixture into a greased baking dish. Bake at 350º
for 25-30 minutes until set. Do not make ahead of time – too much moisture for eggs to set.
•Healthy Variations – Use egg beaters instead of eggs.
Zucchini Oven Chips
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• 1/4 cup dry breadcrumbs
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fat-free milk
• 2 1/2 cups (1/4 inch thick) slices zucchini (about 2 small)
• cooking spray
Preheat oven to 425 degrees
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in
a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture.
Place coated slices on an ovenproof wire rack coated with cooking spray; place
rack on a baking sheet. Bake at 425 degrees for 30 minutes or until browned and crisp.
Serve immediately.
Nutrition: 4 servings | 61 calories, 1.9 g fat (1 g saturated fat), 5mg cholesterol,
231 mg sodium, 7.6g carbohydrate, 1g fiber, 3.8 g protein.
In a large nonstick skillet, saute onion and mushrooms in butter until tender. Drain any liquid in the pan. Transfer to a large bowl. Add the zucchini, tomatoes, 1/2 cup Swiss cheese, sour cream and seasonings; mix well.
Transfer to a 9x13 baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake uncovered at 350 for 25-30 minutes or until vegetables are tender. Yield: 6 servings.
Yield: 6 servings - 113 calories per serving.
