Biscuits

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Yield: 12

Biscuits

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 3/4 cup milk

Instructions

  2. In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs. Roll out on floured board to 1/4 inch to 1/2 inch thick. Cut out in desired size and dip in melted shortening. Place biscuits on an ungreased baking sheet.
  3. Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes.
  4. Variation: For shortcakes add 2 tablespoons for sugar to the dough and roll dough out to 1/2 inch thick.
© Laurie

Tomato Pie

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Yield: 6

Tomato Pie

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • biscuits recipe
  • 2 large, perfectly ripe tomatoes, thickly sliced 1/4"
  • Kosher salt and freshly-ground black pepper
  • 1 tsp dill seed
  • 1/2 cup mayonnaise
  • 1/2 cup yogurt
  • 1 cup extra-sharp cheddar cheese

Instructions

  2. Preheat oven to 375 degrees. Lightly spray a 9-inch pie plate with non-stick spray. Then press the biscuits against sides and bottom of plate to form a crust. Layer thick slices from 2 large tomatoes on the dough, and give them a sprinkling of salt and pepper. Then toss on a handful of freshly-chopped basil. Top the pie with one cup mayonnaise combined with one cup shredded cheddar cheese. Bake for 30-35 minutes on the lower-middle rack of a preheated 375-degree oven. To insure a firm, not runny pie, let rest for 30 minutes before serving.
© Laurie

Link to biscuit recipe

Roasted Veggie Quinoa

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Yield: 4

Roasted Veggie Quinoa

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • For the roasted vegetables:
  • 2 zucchini squash, diced
  • 2 carrots, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ cup olive oil
  • For the quinoa:
  • ½ tablespoon olive oil
  • ½ cup quinoa
  • 1 cup water
  • ¼ teaspoon salt
  • ⅓ cup sliced almonds
  • For the garnish:
  • flat-leaf parsley
  • lemon zest

Instructions

  2. PREPARATION
  3. Preheat oven to 400°F/200°C.
  4. In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, carrots, lemon zest, salt, garlic powder, and olive oil until well-combined.
  5. Spread the veggie mixture evenly on a large baking sheet.
  6. Bake for 45-50 minutes.
  7. Prepare quinoa by heating olive oil in a small pan. Toast quinoa until fragrant, about 2 minutes.
  8. Add in water and salt. Simmer for 15-20 minutes until the quinoa is fully cooked.
  9. In a large bowl, combine the roasted veggies, quinoa, and sliced almonds. Serve in individual bowls and top with parsley and lemon zest.
© Laurie

 

Garlic Parmesan Yellow Squash Chips

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Yield: 4.servings

Garlic Parmesan Yellow Squash Chips

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4 yellow squash (small to medium), sliced into 1/4-inch to 1/2-inch rounds
  • 3 tablespoons olive oil
  • salt and fresh ground pepper, to taste
  • 1 cup panko crumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • cooking spray (I use Organic Olive Oil by Pam)
  • Serve with Non-Fat Plain Yogurt

Instructions

  2. Preheat oven to 450.
  3. Line 3 baking sheets with parchment paper and set aside.
  4. In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
  5. In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
  6. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
  7. Place the squash in a single layer on the previously prepared baking sheet.
  8. Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
  9. Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.
  10. Remove from oven and serve with a dollop of Non-Fat Plain Yogurt.
© Laurie

 

Manicotti

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Yield: 10

Manicotti

Prep Time 2 minutes
Cook Time 50 minutes
Total Time 52 minutes

Ingredients

  • 3 cups (24 oz. jar) pasta sauce
  • 1 cup water
  • 2 cups ricotta cheese
  • 2 cups low fat mozzarella cheese, shredded, divided
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsps fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 8 ozSan Giorgio®® Manicotti

Instructions

  2. Heat oven to 400°F.
  3. In saucepan, combine pasta sauce and water; heat to boiling, stirring frequently.
  4. Reduce heat; keep warm.
  5. In bowl, stir together cheeses, parsley, salt and pepper; spoon into uncooked pasta tubes.
  6. Pour 1 cup sauce on bottom of 13x9x2 inch glass baking dish; arrange filled pasta in single layer over sauce.
  7. Pour remaining sauce over pasta; cover with foil.
  8. Bake 40 minutes or until hot and bubbly.
  9. Remove foil; bake 10 minutes longer.
© Laurie

 

Potato Kale Sausage Soup

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Yield: 8

Potato Kale Sausage Soup

Potato Kale Sausage Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 bunch kale, clean and torn into bite-sized pieces
  • 6 red potatoes, cubed
  • 1 onion, chopped
  • 14 oz Butterball turkey smoked sausage, sliced
  • pinch of red pepper flakes
  • 1 cup low sodium chicken broth
  • 3 cups milk
  • 2 tsp dried oregano
  • black pepper to taste

Instructions

  1. Boil cubed potatoes until just tender; drain. In a soup pot, brown the sausage and drain if needed. Add onions and cook until slightly browned. Add in the chicken broth, soy milk, red pepper flakes, black pepper, oregano, and simmer for 25 minutes. Add cooked potatoes, then the kale pieces and simmer for another 10 minutes. Serve with crusty bread.
© Laurie

 

Zucchini Fries

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Yield: 4

Zucchini Fries

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 5 large zucchini, ends trimmed and cut into thick matchsticks
  • 1 c. flour
  • kosher salt
  • 2 large eggs, beaten
  • 1/4 c. whole milk
  • 2 c. panko breadcrumbs
  • 1/2 c. grated Parmesan, plus more for sprinkling
  • Freshly ground black pepper
  • Warm marinara, for dipping

Instructions

  2. Preheat oven to 425 degrees F. Season zucchini with salt and toss in flour in a shallow bowl or plate. Whisk beaten eggs with milk in a small bowl. In another bowl, add panko and Parmesan. Working in batches, dredge each piece into flour, egg (letting excess drip off), then panko, and transfer to a baking sheet. Drizzle with olive oil, season with pepper, and garnish with Parm.
  3. Bake until tender golden, 18 to 20 minutes. Serve with marinara.
© Laurie

 

Zucchini Pancakes

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Yield: 4

Zucchini Pancakes

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 pound zucchini, grated
  • salt to taste
  • 1/4 cup freshly grated Parmesan cheese
  • 2 eggs
  • 2 green onions, chopped
  • 3 cloves garlic, chopped
  • 4 leaves basil, chopped
  • 1 pinch ground nutmeg
  • 1 pinch onion powder
  • ground black pepper to taste
  • 1 tablespoon butter
  • 1 teaspoon olive oil, or as needed

Instructions

  2. Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
  3. Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
  4. Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side
© Laurie

 

Baked Lemon Chicken with Mushrooms

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Yield: 6

Baked Lemon Chicken with Mushrooms

Baked Lemon Chicken with Mushrooms
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 tablespoon olive oil
  • 6 skinless, boneless chicken breast halves
  • 1 lemon
  • 1/4 cup butter
  • 3 cups fresh sliced mushrooms
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken broth, or more as needed
  • 1 tablespoon chopped fresh parsley

Instructions

  2. Preheat oven to 400 degrees F (205 degrees C).
  3. Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
  4. Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1513Total Fat 79gSaturated Fat 35gCholesterol 641mgSodium 1187mgCarbohydrates 26gSugar 7gProtein 170g
© Laurie

Zucchini Tots

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Yield: 16

Zucchini Tots

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes

Ingredients

  • 1 cup grated zucchini
  • 1/3 cup brown crispy rice bread crumbs (see recipe)
  • 1/4 cup grated cheddar cheese (optional)
  • 1/4 cup fine chopped onion
  • pinch of salt
  • pepper

Instructions

  2. Preheat oven to 400. Place grated zucchini into a towel and wring out excess water. Mix ingredients in bowl. Take 1 tablespoon mixture and roll into balls or ovals. Place on sprayed baking sheet and bake for 16-18 minutes, turning halfway until golden.
© Laurie