ZUCCHINI FRITTERS 

yield: 4 SERVINGS

prep time: 15 MINUTES

cook time: 10 MINUTES

total time: 25 MINUTES

These fritters are unbelievably easy to make, low calorie, and the perfect way to sneak in some veggies!

INGREDIENTS:

• 1 1/2 pounds zucchini, grated (about 3 cups)
• 1 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan
• 2 cloves garlic, minced
• 1 large egg, beaten
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

DIRECTIONS:

1. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
2. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
3. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
4. Serve immediately.

Adapted from Five Heart Home.

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Thx for sharing, this delicious recipe brought to you by https://damndelicious.net/2014/04/02/zucchini-fritters/

Tex- Mex zucchini and Chicken

 

Ingredients

• 1 lb boneless & skinless chicken breastscut into 1″ pieces
• 2 large zucchini diced
• 2 medium bell peppers chopped
• 1 medium onion finely chopped
• 3 large garlic cloves minced
• 1 cup corn frozen or fresh
• 1 tbsp oil for frying
• 14 oz can low sodium black beansdrained & rinsed
• 14 oz can low sodium diced tomatoesnot drained
• 1 tsp store bought or homemade taco seasoning
• 1 tbsp cumin divided
• 1 tsp salt
• Ground black pepper to taste
• 1 cup Tex Mex or Colby Jack cheeseshredded
• 1/2 cup green onions chopped
• 1/2 cup cilantro chopped

• Instructions

  • Preheat large (12 inch) deep skillet on low - medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.
  • Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
  • Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
  • Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro. 
  • Serve hot, on its own or with brown rice or quinoa. Or as a garnish, feel free to add sour cream, cilantro and black olives after the cheese was melted. Top with crushed tortilla chips. Use as filling in low carb wraps, garnished with sliced avocado.

  Store: Refrigerate covered for up to 3 - 4 days. Do not freeze.

  To reheat: Simmer on low heat in a skillet for 5 minutes covered. If you use non-stick skillet you should not need any water or oil to reheat the dish as again zucchini will release water.

  Notes 

  • Do not over cook zucchini: Follow the recipe and do not cook until zucchini appear soft and cooked.
  • Cut garden zucchini smaller: Garden zucchini often are giant. Just cut them into cubes instead of quarters.
  • Cook garden zucchini less time: Extra large zucchini from the farmer’s market or homegrown are more spongy and need to be cooked for shorter amount of time to avoid soggy veggies.
  • Do not drain diced tomatoes: Its juices add flavor and substance to the sauce. Just like with this Ukrainian borscht or hearty vegetable soup.
  • Add less salt: If canned black beans and diced tomatoes you have on hand contain sodium and are not “low sodium” or “no salt added”, make sure to start cooking with less salt to avoid overly salty dish.
  • Use very large skillet: This recipe makes a lot and not overcrowded skillet results in more firm zucchini. I used 14 inch Green Pan, you can also use 12 inch skillet with very tall walls, around 2-3 inches high.
  • Good kitchen tools are key: This dish comes easily as there is just quick chopping involved. Having a sharp knife and sturdy cutting board help tremendously to get chopping done fast.

  •  Thx for the great recipe @ https://ifoodreal.com

    Nutrition

    Serving: 1.75cups | Calories: 323kcal | Carbohydrates: 19g | Protein: 25g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 699mg | Potassium: 689mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1837IU | Vitamin C: 68mg | Calcium: 175mg | Iron: 2mg

Low-Carb Zucchini Crust Pizza

 

Low-Carb Zucchini Crust pizza

 Prep Time 15 minutes

 Cook Time 15 minutes

 Total Time 30 minutes

 Servings 1 pizza

 Author Layla

Ingredients

• 2-3 medium zucchini about 1 1/2 cup shredded
• 1/3 cup AP Flour or almond flour or breadcrumbs 
• 1/2 cup low-fat shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese optional
• 1 large egg
• 1 tablespoon Italian seasoning
• Pizza sauce
• Shredded mozzarella cheese
• favorite toppings

Instructions

• Pre-heat oven to 500F. Line a baking sheet with parchment paper and spray paper with cooking spray; set aside. 
• Place shredded zucchini on a plate lined with a few layers of paper towel. Sprinkle with one tablespoon of salt. Set aside for 10 minutes. Squeeze the excess moisture out of the zucchini by wrapping it up in the paper towels or clean cheese cloth and squeezing out all the excess water. 
• In a medium bowl, combine the shredded zucchini, flour, egg, cheese and Italian spices. Combine mixture with a spoon until fully incorporated then transfer mixture on to greased parchment paper. Press the dough into the desired shape and thickness (we like 1/4'' thickness) on the greased parchment paper.
• Bake for about 10 minutes until the crust looks set and the bottom is starting to brown. Carefully remove the pizza crust from the oven and top with sauce, cheese, and toppings if desired. Return to oven and bake for another 5-7 minutes or until the cheese is melted and bubbly.
  Than you from https://gimmedelicious.com

TRADITIONAL CHRISTMAS SCONES

4 1/2 tsp of dry yeast (or 2pkgs.dry yeast)
1/4 cup warm water between 95 and 115 degrees
Mix yeast and warm water let stand for 5 minutes.

1 quart Buttermilk (warm)
2 eggs
2 T. Sugar
2 T. vegetable oil
1 1/2 tsp. baking powder
1 1/2 tsp salt
1/2 tsp Soda
8 cups flour

2-3 Quarts of vegetable oil for Frying the scones

In a very large bowl (USE YOUR BIGGEST) Mix  buttermilk with eggs, sugar, oil, and add yeast mixture.  Add dry ingredients. Mix until all dry ingredients and incorporated.  Cover and let rise doubling in size.  Punch down. You can choose to make this dough over night and refrigerate.
Warm oil on stove top to a medium temperature. Roll out your dough either using the flour or oil method. Cut into rectangles. Fry until light golden brown. 
Serve with Honey butter dripping out the sides and gorge yourself tell you feel like a fat and happy Santa Clause.

HONEY BUTTER
1 cup butter
1 cup honey
1/2 tsp. Vanilla

This is my husbands family tradition for Christmas morning. 

CREAMY TOMATO SOUP

Creamy Mary Stuart

Chicken Stock

1 1/2 C Chopped Onion

1 C Chopped Celery

1/2 C Butter

1/2 C Flour

2 Quarts Chicken Stock

Add to soup

2 Chicken Breast: Salted Peppered and baked

1 Bay Leaf

2 C Milk

1 C Cream

Salt

Pepper

1 C Barley

1 C chopped carrots

1 C Chopped Celery

1 C chopped Leeks

Chicken stock to cover veggies

Prepare basic soup by sautéing vegetables in butter in stockpot until tender

Add flour to make roux

Cook continuously for 5-8 min but do not brown

Add stock gradually stirring until slightly thickened and smooth 

Add bay leaf and simmer for 30 min

Remove Bay leaf

Puree Vegetable broth mixture in food processor or blender

(I use hand blender_

Put back in pot add chicken heated milk, cream

Adjust seasoning

Meanwhile be cooking Barley according to package instructions

Cook veggies in enough Chicken Stock to cover until tender then add to stock add barley and chicken 

Garnish with Dill

APPLE CAKE

6 cups of peeled and chopped apples (I cut cut mine very fine)
2 cups of sugar
3 cups of flour
6 Tbsp of corn starch
1 cup Margarine
2 eggs
2 tsp Cinnamon
2 tsp soda
1 tsp nutmeg
1 tsp allspice
1 cup raisin
1 cup nuts(optional)

Mix your 6 cups of apples with two cups of sugar set aside for 10 min.  Add eggs and margarine to the apple mixture

Sift together dry ingredients
Bake in a 9 X 13 greased pan at 350 for 40 min or until tooth pick comes out clean.

Frost with cream cheese frosting

This is my 90 year old friend Clo Barnes recipe.  She is a keeper and so is the receipe.

BREAD STICKS

3 C. flour

1 cube butter
½ tsp. salt
parmesan cheese
3 Tbsp. sugar
garlic salt to taste
1 Tbsp. yeast
1 ½ C. warm water

Dissolve yeast and sugar in water. Add flour and salt. Knead lightly for 2 minutes. Add flour if too sticky. Melt butter and pour into 9 x 13 pan. Divide dough into 18 parts. Roll into snakes Make 2 rows of 9 breadsticks. Sprinkle with cheese and garlic salt. Bake at 350 for 20 minutes.

Thank you Mom Larsen for sharing your friends Kim's bread sticks.

BUFFALO CHICKEN DIP

1 package of cream cheese softened
1 cup of frank's buffalo sauce
1 cup ranch dressing
2 cups of shredded cheese
3-4 cups shredded chicken.
Usually an entire rotisserie chicken.

Mix all of  wet ingredients together then mix the chicken in and bake at 350 for 20 minutes!

SALAD DRESSING

2 tbsp white wine vinegar
1 tbsp dried parsley
1/4 cup olive oil
2 tsp sugar
1/2 tsp salt and pepper.

CINNAMON ROLLS WITH MOM!!

Today we are cooking with my mom.  This is a recipe that she got (from a lovely lady named Lorraine Taylor) I grew up eating.  One of the favorite things my mom made for us as children.  Today I learned the trade secrets.  

1/4 cup of regular Yeast in 1 cup of warm water

3/4 cup shortening

3/4 cup sugar

3/4 cup powdered milk

2 1/4 tsp salt

3 eggs

3 cups warm water

10-12 cups flour

2 cups of raisins(Soak your raisins in any kind of juice overnight or for several hours, then drain juice before adding to dough)

Mix your yeast and 1 cup of very warm water.  Set aside.  Then add in your mixing bowl add shortening, sugar, powdered milk, salt eggs and 3 cups of warm water.  Then add your yeasty water and mix.  Add the flour and raisins at this point. It can take up to to 12 cups of flour.  Add until your dough is stiff but playable.  Then set in large bowl, cover with a cloth and allow it to rise until it doubles in size.If it is cold in your kitchen to move the process along run warm water in your sink(3 to 4 inches) plug it and then set the bowl in the sink.

.

 Now the fun begins.  Roll the entire amount out on a Greece covered counter top.  Make it a rectangular shape,  it will be a 1/4 to 1/2 inch thick. Then take your softened butter and rub it all over the dough. Liberally sprinkle the white sugar and Cinnamon all over the dough. Then take the dough and start to roll it into a large roll.  When you reach the end pinch and seal the dough together.  

 Then 1-3 cups of white sugar 

3 plus TLBS of Cinnamon

1 cube of butter softened ( I like to just leave it out on the counter for several hours)

 Cream Cheese Frosting
1 cube of butter
1 tsp vanilla
1 8 ounces of cream cheese
Powdered sugar.

GRANOLA

2 beaten egg white
3 cups old-fashioned oats
1 1/2 cups chopped nuts (such as almonds, pistachios, pecans, or walnuts),
1 1/2 cups coconut shavings
1/2 cup Honey
1/4 cup coconut oil warmed
1/4 cup sesame seeds or pumpkin seeds
2 tablespoons (packed) light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoons ground cinnamon in a large bowl
1 cup of dried cherries or any dried fruit
Combine all of the of the liquid and nuts first and then toss the rest to combine. Spread out on a rimmed baking sheet lined with parchment paper.

• Bake granola at 300, until golden brown and dry, 40-45 minutes. Let cool on baking sheet (it will crisp as it cools) You can stir during baking but the more you stir the less big chunks.  So I suggest just turning it over once during the baking process
• Store airtight at room temperature, it keeps for 2 weeks...if you don't eat it all first.
  

  
  

  
  

  
  

BANANA BREAD

1/4 pound (1 stick) unsalted butter at room temperature
1 cup sugar
2 eggs
1 1/2 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed verry rip bananas
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
Preheat the oven to 350 degrees. Butter a 9 x 5 x 3 inch loaf pan or several smaller pans. With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, beating well. Sift the dry ingredients together and combine with the butter mixture. Blend Well. Add the bananas, sour cream, and vanilla. Stir well. Stir in the nuts and pour into the prepared pan. Bake 1 hour until a cake tester comes out clean. Turn out onto a rack to cool.


Thank you Brittanie for sharing this is a keeper!

COCONUT BROWNIES

• 1/2 coconut oil ( you can use butter if your not a coconut fan)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 1/2 cup all purpose flour
• 1/2 cup cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 cups chocolate chunks
• 
  
• Preheat oven to 350 degrees F. Line a 9x9 baking dish with parchment paper.Mix the butter, sugar, and vanilla.   Add the eggs one at a time, mixing well between each addition. Stir together the flour, cocoa powder, and salt and baking soda. Gradually add the dry ingredients to the oil mixture. Mix in the chocolate chunks. Once mixed (it will be thick), scrape it into the prepared dish and spread evenly.
• 
  
• Bake for 25 minutes, until brownies begin to pull away from the side of the pan. Serves 9-12.
• Thx Heidi for the great brownies
• I often double or triple the batch when we have company.

BEST COOKIES

1 1/4 cup white sugar
1 1/4 cup brown sugar
1 1/2 cup butter (3 sticks)soft
1 Tbsp Vanilla
3 eggs
4 1/4 cups flour
2 tsp baking soda
1 tsp salt
2- 4 cups chocolate chips
Heat oven to 375.  Mix sugar, brown sugar, and butter till light and fluffy.  Beat in vanilla and eggs till blended.  Beat in flour, baking soda and salt.  Stir in Chocolate chips
Bake 10 min.
Thanks Isabel for sharing we love these.

 

 

CHOCOLATE CHIP COOKIES

 

1 1/2 cups soft butter (3 cubes) 

1 1/2 brown sugar

1/2 cup white sugar

2 eggs

4 tsp vanilla

4 cups flour

2 tsp baking soda

1 tsp salt

4 tsp corn starch

2 cups plus of Chocolate chips/ we use dark and milk

Cream butter and sugar together!  Then add eggs and vanilla and stir.  Mix all dry ingredients and then add the chocolate chips.  350 for 8-10 min.  Take the cookies out when they still look slightly undercooked.  Let them sit for 2-3 min once they are out of the oven.   

PEPPER BELLIES

2 can of pinto beans
2 cups cooked hamburger or Turkey burger
1-2 green peppers
 1 large onion
2 cans diced tomatoes
1 can green chillies
1 Tbs cumin
1 Tbs chili powder
1 Tbs Garlic

Cook in your crock pot 8 hours.  Serve with Frito's Scopes or corn chips, green lettuce, cheese, olives, tomatoes, avocado and of course Tapitio if your part of our family!  I had to take the above picture of my son Corban's creative presentation of his food tonight... Love you Buddie your a true foodie!