Zucchini Pancakes

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Yield: 4

Zucchini Pancakes

Zucchini Pancakes
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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

  1. 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.
  2. Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
  3. 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
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Baked Lemon Chicken with Mushrooms

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Yield: 6

Baked Lemon Chicken with Mushrooms

Baked Lemon Chicken with Mushrooms
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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

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. 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.
  3. 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).
  4. 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
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Zucchini Tots

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Yield: 16

Zucchini Tots

Zucchini Tots
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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

  1. 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
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Chicken and Dumplings Crockpot

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Yield: 10 servings

Chicken and Dumplings Crockpot

Chicken and Dumplings Crockpot
No Ratings
Prep Time 10 minutes
Cook Time 5 hours 45 minutes
Total Time 5 hours 55 minutes

Ingredients

  • Ingredients
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 cups natural cream of chicken soup, or homemade soup mix & 2 cups water.
  • 1 onion, finely diced
  • 6 carrots, chopped 1" pieces
  • 3 stalks celery, chopped 1" pieces
  • 10 ounces refrigerated reduced-fat biscuit dough, torn into pieces
  • 1 cup frozen peas

Instructions

  1. Place chicken, butter, cream of chicken soup, and onion in a slow cooker. Cover and cook on High for 5 to 6 hours. Stir in carrots and celery after 5 hours of cooking.
  2. Place torn biscuit dough in slow cooker 30 minutes before serving. Cook until dough is no longer raw in the center, about 25 minutes. Lift edges of biscuits and stir in peas. Let stand until warm, about 10 minutes, before serving.
© Laurie
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Balsamic Chicken with Green Beans and Tomatoes

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Yield: 3-4 servings

Balsamic Chicken with Green Beans and Tomatoes

Balsamic Chicken with Green Beans and Tomatoes
No Ratings
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes

Ingredients

  • 1/4 cup + 2 Tbsp Italian salad dressing (I recommend using Kraft light Italian it's the perfect consistency for this and it's what I used)
  • 3 Tbsp balsamic vinegar
  • 1 1/2 Tbsp honey
  • 1/8 tsp crushed red pepper flakes (more or less to taste)
  • 1 1/4 lbs chicken breast tenderloins
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
  • 1 1/2 cups matchstick carrots
  • 1 cup grape tomatoes, halved

Instructions

  1. In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
  3. Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).
© Laurie
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Whiskey Mint Cough Syrup

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Yield: 20

Whiskey Mint Cough Syrup

Whiskey Mint Cough Syrup
No Ratings
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 15 soft peppermint balls
  • 2 tablespoons lemon juice
  • 2 oz. honey
  • Whiskey of choice
  • Pint mason jar

Instructions

  1. In pint mason jar, add first three ingredients. Add whiskey to about one inch below neck under threads. Let the peppermint dissolve and shake occasionally to mix.
© Laurie
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Coconut Based Gravy

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Yield: 10

Coconut Based Gravy

Coconut Based Gravy
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes

Ingredients

  • tablespoons coconut oil
  • 5 tablespoons coconut flour
  • 1 ¼ cups water, beef or chicken broth
  • 1 teaspoon salt

Instructions

  1. Heat coconut oil over medium heat until it begins to slightly boil. Add coconut flour all at once and stir constantly until dark brown – be careful not to burn it. Add water or broth all at once and bring to a boil using a whisk to combine the mixture into a smooth consistency. Cook at a low boil until desired consistency. Add salt and stir until oil is well mixed.
© Laurie

 

Zucchini Cups

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Yield: 6

Zucchini Cups

Zucchini Cups
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 cup zucchini, grated (for me this was one zucchini, about 7 inches in length)
  • 1 egg
  • ¼ of an onion, diced
  • ¼ cup sharp cheddar cheese, grated
  • ¼ cup dry breadcrumbs
  • salt and pepper

Instructions

  1. Preheat oven to 400°. Grease a muffin tin with cooking spray.
  2. Grate the zucchini into a clean dish towel. Wring all of the excess water out of the zucchini that you can (it won't be much, but every little bit counts).
  3. In a medium bowl, combine all of the ingredients and season with salt and pepper.
  4. Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted (otherwise they'll fall apart more when you try to take them out of the tin).
  5. Bake for 15-18 minutes in preheated oven. The top will be starting to golden. To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come right out.
© Laurie
zucchini cups

Chili

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Yield: 10 servings

Chili

Chili
No Ratings

Serve with cornbread.

Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes

Ingredients

  • 2- 16 oz can small red beans
  • 1# ground turkey
  • 1 28oz can whole tomatoes
  • 1 16 oz can tomato sauce
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 green bell pepper, chopped
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • chili flakes for extra heat (optional)

Instructions

  1. Brown turkey in oil until almost done; add onion and green pepper and saute until onion is clear.
  2. Add garlic and cook 1 minute.
  3. Add whole tomatoes, cutting up tomatoes until bite sized; add tomato sauce, brown sugar, chili powder and chili flakes, and simmer 15 minutes.
  4. Add drained rinsed beans and heat through.
© Laurie
chili