PW's Zucchini Cakes

Ingredients

• 1 whole Large Zucchini
• 1 Tablespoon Minced Garlic
• ½ cups (to 3/4 Cup) Breadcrumbs
• ½ cups 4-cheese Italian Blend (or Parmesan Or Romano)
• 2 whole Eggs
• Kosher Salt To Taste
• Freshly Ground Black Pepper, To Taste
• Olive Oil

Preparation Instructions

Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.

Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed.

Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).

Serve with the dipping sauce of your choice and enjoy!


WE LOVED THESE!

Spinach Lasagna Rolls

I found this recipe this weekend here.  This has become one of my new favorite sites to browse for recipes. Plus they are all weight watchers related!

Love Gina's Weight Watchers Recipes!! She has such great pictures too!  These rolls were a hit...I did doctor them up a bit and added some ground beef and mushrooms...but still DELICIOUS!

Servings: 9 • Serving Size: 1 roll • Calories: 188 • Points: 4 ww pts

9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I like Polly-o)
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll

Frozen Fruit Cups

These are one of my favorite treats for summer! They are so easy! It is my Momma and Grandma's recipe!

Ingredients:

2 pints frozen strawberries (thawed)

1 frozen can of orange juice (thawed) - 12 oz

1 small can frozen lemonade (thawed) - 6 oz

2 1/2 c. 7-UP

4-5 bananas sliced

1 can fruit cocktail

1 can crushed pineapple

2 c. sugar (I actually add just a little because the strawberries are sweetened)

Mix it all together in a big bowl and then divide them into small cups. I place mine on a cookie sheet and cover with foil and let freeze overnight.

They are great for bridal/baby showers...just set out about 30 minutes before serving and they are slushy...SO GOOD!

Grilled Chicken with White BBQ Sauce

This is from the newest issue of Southern Living. We actually baked ours in the oven for 45 minutes at 350 degrees and they were nice and tender.

Enjoy!

Ingredients

1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
10 chicken thighs (about 3 lb.)*
White Barbecue Sauce

Preparation

1. Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.
2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce.

*4 chicken leg quarters (about 3 lb.) may be substituted for chicken thighs. Increase cooking time to 20 to 25 minutes on each side.


White Barbecue Sauce

Ingredients


1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 tablespoon coarse ground pepper
1 tablespoon spicy brown mustard
1 teaspoon sugar
1 teaspoon salt
2 teaspoons horseradish

Preparation

1. Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.

Debbie's Black Bean & Corn Salsa

Last week at bunco, our hostess had this salsa on the table. It was so good and addictive! I asked her for the recipe and she kindly shared....I just had to share with all of you!

Mix all ingredients -

1-15 oz can black beans- rinsed and drained
1-11 oz can shoepeg corn
1/2 c. ranch dressing
1/2 c. italian dressing
1 tbsp. cilantro
1/2 tsp. black pepper
1/2 tsp. garlic salt
1/2 tsp. chili powder
1/4 of a medium purple onion - chopped fine
1/4 of a green pepper - chopped fine

Amount of onion & green pepper can be adjusted, depending on your taste. You can make this the day before or early morning for the flavors to blend.

Creamy Lemon Crumb Squares

From the Pioneer Woman

Ingredients


1-⅓ cup All-purpose Flour

½ teaspoons Salt

1 teaspoon Baking Powder

1 stick (1/2 Cup) Butter, Slightly Softened

1 cup Brown Sugar (lightly Packed)

1 cup Oats

1 can (14 Ounce) Sweetened Condensed Milk

½ cups Lemon Juice

Zest Of 1 Lemon

Preparation Instructions

PREHEAT OVEN TO 350 DEGREES.

Mix butter and brown sugar until well combined.

Sift together flour, salt, and baking powder.

Add oats and flour to butter/sugar mixture and mix to combine.

Press half of crumb mixture into the bottom of an 8 x 11 inch pan.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool.

PD's Beefy French Onion Soup

We love French Onion soup...and I was looking for a recipe to use in the crockpot....Paula Deen's hit the spot...however, I did adjust the recipe just a bit for the two of us.

Ingredients


4 large vidalia onions, about 2-1/2 pounds, peeled and thinly sliced
4 tablespoons butter, melted (1/2 stick)
2 teaspoons sugar
2 tablespoons olive oil
3/4 lb beef stew meat, cut into 1/2-inch cubes ( I did not use this)
1/4 cup dry sherry (I did not use this)
4 cups beef broth
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1 bay leaf
black pepper
2 cups grated gruyere cheese (8 ounces)  (I used swiss cheese)

Directions

In a slow cooker, toss the onions with the butter and sugar. Cook, covered, on high heat, until the edges begin to brown, about 90 minutes.

In a large skillet over medium-high heat, warm the oil until shimmering, about 1 minute. Add the beef and brown, stirring occasionally, 5-7 minutes. Transfer the beef to the slow cooker. Add the sherry to the skillet and scrape up the browned bits. Add the pan juices to the slow cooker along with the broth, Worcertershire sauce, salt, thyme, bay leaf, and pepper to taste. Simmer, covered for 2-1/2 hours on high heat or 7 hours on low.

Uncover and simmer for 1 hour more, until thick. Remove the bay leaf.

When ready to serve, turn on the broiler. Ladle the soup into flameproof bowls and divide the cheese over the tops. Place the bowls on a baking sheet and broil until the cheese is melted and bubbling, about 3 minutes. Serve hot. (I also cut a piece of french loaf bread and added it to the top too)
 
Delicious!~