Baked Zucchini Sticks and Sweet Onion Dip

FB Source: Racing and Saving Mama

Ingredients:

Zucchini:

3-4 zucchini, washed and sliced into spears

1 egg

2 Tbsp water for egg wash

1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs.

Dip:
1 med caramelized onion (to caramelize saute onions in 1 tbsp of butter until nice and brown on low heat)
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard

Directions:
Zucchini:

1. Preheat oven to 350F.
2. In a small bowl, whisk egg well and then whisk in the water.
3. In a separate bowl, combine Panko, Parmesan and seasonings or herbs.
4. Roll zucchini spears in egg wash.
5. Dip zucchini into Panko mixture and coat well.
6. Bake for 12-15 mins.

Dip:

• While zucchini is baking, combine ingredients for the dip into a food processor and blend.

Dip and enjoy!!

Based on 1/2 zucchini:

Nutrition Facts

Serving Size 1/2 Zucchini - WITHOUT Dip

Amount Per Serving

Calories  165 Calories from Fat  59

% Daily Value*

Total Fat  6.6g 10%

Saturated Fat  3.3g 17%

Trans Fat  0.0g

Cholesterol  42mg 14%

Sodium  328mg 14%

Total Carbohydrates  17.2g 6%

Dietary Fiber  1.9g 8%

Sugars  3.1g

Protein  10.6g

Vitamin A 7% • Vitamin C 28% Calcium 22% • Iron 8%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in calcium
• High in phosphorus
• High in vitamin C

Sweet Onion Dip Nutrition Facts, based on 1/6th of the batch:

Nutrition Facts

Serving Size 1/6th

Amount Per Serving

Calories  49 Calories from Fat  18

% Daily Value*

Total Fat  2.0g 3%

Saturated Fat  1.2g 6%

Trans Fat  0.0g

Cholesterol  5mg 2%

Sodium  44mg 2%

Total Carbohydrates  7.7g 3%

Sugars  6.6g

Protein  0.3g

Vitamin A 1% • Vitamin C 5% Calcium 0% • Iron 0%

Nutrition Grade C

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very high in vitamin B6

Bad points

• High in saturated fat
• Very high in sugar

Chicken Rollatini

FB Source: Julie Morgan

Ingredients:
2 Boneless Skinless Chicken Breasts
3/4 cup Italian Seasoned Bread Crumbs
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella
2 eggs, beat and set aside
3/4 cup fresh chopped spinach (can use frozen, make sure it is thawed and dry)
6 Tbsp Ricotta cheese
Olive Oil
1 1/2 cup Favorite Marinara sauce (Or you can make your own with 2 cans crushed tomatoes, 3 diced garlic cloves and 1/4 cup olive oil and salt to taste)

Directions:

1. Preheat oven to 450 deg.
2. Place chicken breast in Ziploc bag and pound to about 1/4 inch thick. Cut in half so you have two cutlets. Do this with both breasts.
3. Combine bread crumbs and 3 Tbsp of the parmesan in one bowl. Set aside
4. Place eggs in separate dish.
5. In small bowl mix ricotta, mozzarella, parmesan and spinach. 
6. Lay chicken down on cutting board. Salt and pepper the breasts. Add some of the ricotta mixture and roll the chicken up. Dip in egg and then coat with the bread crumb mixture. Place in baking pan seam-side down and sprinkle with olive oil. 
7. Bake for 25 minutes. Remove from oven and top with marinara and sprinkle with mozzarella and parmesan. Return to oven and bake 3 more minutes or until cheese is melted.

Cajun Shrimp and Sausage Pasta

FB Source: Susan Parker

Ingredients:
1/2 - 3/4 lb cooked fettuccine
2 Tbsp olive oil
1 lb peeled, deveined raw large shrimp
1 Tbsp plus 2 tsp *Essence seasoning (recipe below - I think you can buy this, too.)
1 1/2 smoked turkey sausages, sliced and quartered (I use Butterball)
1/2 cup diced green pepper
1/2 cup diced yellow onion
1 Tbsp minced garlic
1/2 cup chicken stock
1 tsp dried thyme
1 tsp dried basil
1/2 cup heavy cream
1/2 cup grated Parmesan

*Essence Creole Seasoning
2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme

Directions:

1. Heat 1 Tbsp of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside. 
2. Place the remaining Tbsp of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
3. Add the garlic to the pan and saute for 30 seconds. 
4. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. 
5. Add the thyme, 1 Tbsp of Essence and 1/2 tsp salt and cook for 2 minutes. 
6. Add the heavy cream to the pan and cook an additional 2 minutes. 
7. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

Enjoy!

Recipe adapted from Emeril Lagasse

Famous Red Lobster Shrimp Scampi

FB Source: Carl Barbaro

ORIGINAL Source: Food.com

Ingredients:

1 lb medium shrimp, peeled and de-veined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon Italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated parmesan cheese

Directions:

1. Heat cast iron skillet and add olive oil.
2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3. Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4. Add white wine, and lemon juice.
5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6. Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8. Sprinkle with grated Parmesan Cheese.

Jalapeño Popper Dip

FB Source: Tammy Smith Griffiths

Original Source: Spend with Pennies

Ingredients:
1 4 oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
1 8 oz package cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese
3/4 cup + 1/4 cup shredded parmesan cheese
1 cup Italian seasoned bread crumbs
4 tablespoons butter or margarine, melted
1 tablespoon dried parsley

Directions:

1. In a mixer or by hand, combine cream cheese and sour cream.
2. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos, mix well.
3. Spoon into 8x8 baking dish, spreading evenly.
4. Blend bread crumbs, melted butter, 1/4 cup shredded parmesan cheese, and dried parsley, using a fork or your fingers, until crumbly.
5. Sprinkle the buttery crumb topping evenly over the cream cheese mixture.
6. Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown. Do not overcook.
7. Serve with bread or crackers.

Garlic-Bread-Wrapped Meatballs

FB Source: Kathy's Kitchen

Ingredients:
1 can Pillsbury Grands Jr. Golden Layers refrigerated buttermilk or flaky biscuits
20 frozen cooked Italian-style meatballs (about 5 oz), thawed
4 sticks (1 oz each) string cheese, each cut into 5 pieces 
grated Parmesan cheese
teaspoon Italian seasoning
teaspoon garlic powder or garlic salt
1 cup marinara sauce, heated

Directions:

1. Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round.
2. Place 1 meatball and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer.
3. Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.
4. Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.

No-Carb Stuffed Tomatoes

FB Source: Denice Duszynski

Ingredients:

4 large tomatoes
1 finely chopped white onion
1 green pepper chopped bite-size
¼ pound extra-lean ground beef
½ cup finely chopped celery
Salt/pepper to taste
parsley, chopped or dried
Cheese for topping (about 1-2tbsp each tomato) Mozzarella, Parmesan, Cheddar, etc

Directions:

1. Preheat oven at 350.
2. Cut tops off tomatoes like you would a pumpkin and save. Scoop out tomato pulp with a spoon or melon baller.
3. Combine tomato pulp, ground beef, onion, celery, green pepper, salt and pepper in a large skillet. Brown the meat, stirring frequently.
4. Fill tomato shells with the meat mixture, and sprinkle with parsley and grated or shredded cheese.
5. Put the tomato tops back on and place in a shallow baking dish. Bake for 20 minutes, cheese should be bubbly or melted. 

Pepperoni Stromboli

FB Source: Easy Recipes

Ingredients:
1 Pillsbury Classic Pizza Crust (they come in the cans)
2 eggs
1 Tbsp Parmesan cheese
1 tsp oregano
1 tsp parsley
1/2 tsp garlic powder
1/4 tsp pepper
2 Tbsp vegetable oil
1/2 pound pepperoni
1/2 pound (2 cups) mozzarella cheese

Directions:

1. Preheat oven to 350°. Open up your crust and roll out flat. It will be a rectangle shape. 
2. Separate your egg yolks from the egg whites. 
3. Place the egg yolks in a bowl and mix your parmesan cheese, oregano, parsley, garlic powder, pepper and vegetable oil.
4. Spread your mixture evenly onto your crust. (I used a spatula to spread)
5. Layer on all of your pepperoni. Top with all of the cheese. 
6. Starting on one end, roll up like a jelly roll. Pinch the ends of your dough together to seal it all together. 
7. Brush the outside of the dough with your egg whites (I used a pastry brush to do this) 
8. Spray some non-stick cooking spray onto a baking sheet and place your stromboli on top. 
9. Bake in 350° oven for about 20-25 minutes. Remove and enjoy!!

Australian Crash Hot Potatoes

FB Source: SplenDishes by Shonali

Ingredients:

Baby or Red Potatoes

Oil

Salt & Pepper to taste

Fresh Herbs

Garlic

Parmesan Cheese

Directions:

1. Boil some baby potatoes (I used red) until fork tender. 
2. Preheat oven to 450 degrees. 
3. Drizzle olive oil on a baking sheet, set potatoes on sheet and using a potato masher, gently smash each potato down, rotating masher both ways (so it looks like a thick cookie). 
4. Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each. THEN top with some lovely grated Parmesan cheese. 
5. Bake for 20 minutes.

These were the most delicious potatoes I've ever had, I swear! In Australia their called Crash Hot Potatoes, I don't know why (any Australians have some insight?), whatever the name, they were SO awesome! And super simple. OMG...crispy on the outside, soft in the middle, salty, garlicky, herby and cheesy goodness. I need to make more now!!

Seasoned Ritz Crackers

FB Source: Amanda Harness

Ingredients:
1 stick melted butter,
1 packet Ranch dressing mix
¼ c. grated Parmesan,
1 Tbsp red pepper flakes
1 tsp garlic powder
1 box Ritz crackers

Directions:

1. Toss box of Ritz crackers with all 5 ingredients
2. Bake in 300 degree oven for 15 minutes

Lasagna Soup

Source: Easy Recipes, Healthy Eating Ideas

Ingredients:
For the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

For the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

Additional cheesy yum:
2 c. shredded mozzarella cheese

Directions:

1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
2. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
3. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
4. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Broccoli Patties

Source: Ty Jackson

Ingredients:
2 tsp vegetable oil
2 cloves garlic - minced
1/2 onion - chopped
1 (12 ounce) bag frozen broccoli - defrosted
3/4 cup panko breadcrumbs
1/2 cup sharp cheddar cheese
1/3 cup parmesan cheese
2 eggs - beaten
salt/pepper

Directions:

1. Preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.
2. Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool.
3. Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl.
4. To the same bowl, add the panko, the cheeses, eggs, sauteed onion and garlic, and salt/pepper to taste.
5. Mix together and form into patties, place on the prepared baking sheet.
6. Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

Rigatoni Pasta Pie

Noturavrage Granny

Ingredients:
1 lb rigatoni pasta
1 lb ground beef (I used ground sirloin)
2 garlic cloves (minced)
1/4 teaspoon fresh ground pepper
1 small jar of spaghetti sauce
cooking spray
salt
1 cup finely grated Parmesan cheese
2 cups grated mozzarella cheese
4 oz cream cheese
15 oz ricotta cheese
2 eggs
1 tsp basil
1 tsp oregano
1 cup onion
spring form pan

Directions:

1. Boil the noodles according to the directions on the box. Stop cooking when they're still very firm and avoid stirring so they do not fall apart. Once done, drain and run cold water over so they are cool enough to handle. You can add a little bit of oil if they start to stick.
2. Brown the ground beef and drain excess grease. Add chopped onion and garlic. After about 5 minutes add cream cheese and stir until melted. Add spaghetti sauce next. 
3. Use a small mixing bowl to mix the ricotta, Parmesan, basil, oregano and 2 eggs until smooth. Set aside.
4. Spray the bottom of the spring form pan with cooking spray to avoid sticking. Tightly pack pasta into pan, standing each piece on end.
5. Put a zip lock bag inside a tall glass and fill the bag with the cheese mixture. Close the bag and snip the corner of the bag and pipe a small amount into each noodle.
6. After piping, pour the red sauce over the whole top and push down as much as possible.
7. Top with 2 cups of mozzarella cheese. (Recipe calls for 2 cups but you could use low fat or skim to cut calories.)
8. Bake at 350 for 20 minutes and then broil until the cheese turns bubbly.

This one is off the chain!! OMG!!! (Photo is by "Mom's off her Meds again") If mom cooks like this off her meds then let's conspire to throw those meds away and invite mom OVER! 

Spaghetti Squash Casserole

Mike Ames

Ingredients:

1 spaghetti squash, halved lengthwise and seeds removed
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 teaspoon dried basil
2 plum tomatoes, chopped
1 cup (8 ounces) 1% cottage cheese
1/2 cup (2 ounces) shredded low-fat mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup (1 ounce) grated Parmesan cheese
3 tablespoons seasoned dry bread crumbs

Directions:

1. Preheat the oven to 400
2. Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.
3. Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.
4. To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.
5. Bake for 30 minutes, or until bubbly and heated through.

*Squash A Country Garden Cookbook

CALORIES 157.7 CAL
FAT 5.4 G
SATURATED FAT 1.8 G
SODIUM 493.8 MG
CARBOHYDRATES 18.1 G
TOTAL SUGARS 7 G
DIETARY FIBER 3.3 G
PROTEIN 10.7 G

Creamy White Chicken Alfredo Lasagna

Alishia Willardson

Ingredients:
2 cups shredded cooked chicken breasts 
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) Shredded Mozzarella Cheese, divided
1/2 cup Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Directions:

1. HEAT oven to 350°F.
2. COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture. 
3. SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. 
4. BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve. 

Gluten free: GF noodles.

Original recipe from tasteofhome.com

Stuffed Jalapeños

Sylvia Gaitan Gonzales

Ingredients:
1 lb ground sausage (HOT if ya like! )
22 jalapeños
1- 8 oz block cream cheese, softened
1 cup grated Parmesan cheese

Directions:

1. Preheat over 425. 
2. Cook sausage until browned. Set aside. 
3. Mix cream cheese with Parmesan cheese. Add cooked sausage and mix well. 
4. Rinse jalapeños. Cut each jalapeño lengthwise and remove seeds. 
5. Stuff jalapeños with sausage mixture. 
6. Bake for 20 minutes until tops are golden brown (cook on a large baking pan).

Only 4 ingredients, LOW CARB, and delicious!!! These are gone in 10 minutes at any get together I take them to... they are seriously that good.

Zucchini Oven Chips

Homesteading / Survivalism

Zucchini oven chips. Better than potato chips!

Ingredients:
1/4 cup ground almonds
1/4 cup grated fresh Parmesan cheese
1/4 t seasoned salt
1/4 t garlic powder
1/8 t black pepper
2 T whole milk (or almond milk, etc)
2 1/2 cups (1/8 inch-thick) slices zucchini (about 2 small)

Directions:

1. Preheat oven to 425.
2. Combine first 5 ingredients in a medium bowl, stirring with a whisk.
3. Place milk in a shallow bowl.
4. Dip zucchini slices in milk, and then coat in dry mixture.
5. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet.
6. Bake at 425 for 20 minutes or until browned and crisp.

Serve immediately.

Minutes to Prepare: 10
Minutes to Cook: 20
Number of Servings: 4

Get yourself a mandoline slicer and save some time: http://amzn.to/146LrQn

Chicken Alfredo Casserole

GreenSoft

Chicken Alfredo Casserole

Ingredients:
2 dry cups pasta (shells or elbow macaroni are really good for this recipe)
1 15-16 oz jar of a GOOD Alfredo sauce 
1-2 cups cooked chicken, shredded or chunked 
1/2 cup chicken broth
5 oz shredded Parmesan cheese
2 cups shredded mozzarella cheese (one 8 oz bag)
1-1/2 tsp minced garlic
salt and pepper to taste

Directions:

1. Preheat oven to 350*.
2. Prepare pasta according to package directions. 
3. In medium bowl, combine pasta, Alfredo sauce, cooked chicken, chicken broth, shredded Parmesan cheese and mix well.
4. Grease 9x13 baking dish.
5. Pour chicken mixture into baking dish.
6. Sprinkle mozzarella cheese on top.
7. Bake uncovered for 30-35 minutes.

This is quick, easy and tasty!! Made it for our dinner last nite with some steamed broccoli and carrots and garlic toast