Zucchini Fritters

Zucchini Fritters

• 2 cups grated zucchini squash
• 1/4 cup all purpose flour
• 1/3 cup cornmeal
• 1 small onion, finely chopped
• 1 clove of garlic, finely minced
• 1 egg
• 1/4 cup grated Parmesan cheese
• Kosher salt and black pepper to taste

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Place zucchini inside a tea towel or flour sack towel and squeeze out excess moisture.
3. In a bowl, add zucchini and sprinkle with salt and pepper.  Add the remaining ingredients.  The mixture with be sticky and thick. Continue to stir, it will thin down.  You want it to look like a thick cake batter.
4. On a parchment lined baking sheet, divide batter into 6 mounds on the parchment using a spoon or ice cream scoop. Then flatten each mound with a spoon or your hand to form 4 inch rounds.
5. Bake for 15 minutes or so, until the fritters are deep golden brown on the bottom. Then turn to broil and place on the second highest rack in your oven.  Broil on high for a few minutes, you want to crisp them up but watch carefully so they won’t burn. Serve with rach dressing or marinara.  Makes 6 fritters.

Recipe adapted from The Yellow House.

Baked Potatoes Cut

Works w/ Sweet Potatoes  

Baked Corn Olive Oil

Cheesy Baked Tomatoes

 



CHEESY BAKED TOMATOES -


4 tomatoes, halved
1/4 cup freshly grated Parmesan cheese
1 oz reduced fat provolone cheese, shredded
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
1/2 tsp salt
Freshly ground pepper, to taste

Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet.
Top with Parmesan, provolone, oregano, basil, salt and pepper.
Mist lightly with non-fat cooking spray and bake until the tomatoes are tender, about 15 minutes.

Cauliflower Buffalo Bites

 
 
Cauliflower Buffalo Bites

1 head of cauliflower, washed and broken up into small florets
1 tsp. extra virgin olive oil
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. chili powder
½ tsp. kosher salt
1/4 cup. of your favorite hot wing sauce

Pre heat oven to 425º
Oil baking pan with olive oil
Combine hot wing sauce, garlic powder,onion powder, paprika, chili powder, and salt in a small bowl.
Toss cauliflower and distribute evenly. making sure all the cauliflower is coated in the spices.
Bake 18 to 20 minutes.
Serve with Ranch Dressing.

http://www.justapinch.com/recipes/side/vegetable/cheesy-cauliflower-patties-3.html

Nanette Kessler

Allen Park, MI 

Cheesy Cauliflower Patties

Ingredients

1 large	head of cauliflower
2 large	eggs
1/2 c	cheddar cheese
1/2 c	panko bread crumbs
1/2 tsp	cayenne pepper (less or more to taste)
	salt
	olive oil

Directions

1

 Cut cauliflower into florets and cook in boiling water until tender about 10 minutes.

2

 Mash the cauliflower while still warm.

3

 Stir cheese, eggs, panko, cayenne and salt to taste.

4

 Coat the bottom of a griddle or skillet with olive oil over medium-high heat.

5

 Form the cauliflower mixture into patties about 3 inches across.

6

 Cook until golden brown and batch warm in the oven while you cook the rest.

Brussel Sprouts

http://www.kraftrecipes.com/recipes/caramelized-brussels-sprouts-130550.aspx?cm_mmc=BrndSrch-_-MSN-_-traffic-_-brussel_sprouts_recipe_43700003355765651

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I like my Sprouts plain but I decided to try something new.....this recipe was good. I still like mine sprouts plain, but this recipe got my hubby & son to eat them too. 

H A P P Y   C O O K I N G

Roasted Brussels Sprouts with Cranberries

BY: Indrid of Kentucky, USA
 Prep:  20 minutes
Cook: 1 hour

Original recipe makes 4 serving

   

• 1 bulb garlic
• 2 tablespoons olive oil
• 1 pound Brussels sprouts, trimmed and halved
• 1/3 cup diced prosciutto
• 1/3 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)

• 3 tablespoons olive oil
• 1/4 cup low-sodium chicken broth
• 1/4 cup balsamic vinegar
• kosher salt to taste
• freshly ground black pepper to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. Slice off the top part of garlic bulb so tops of cloves are exposed; place garlic bulb in an oven-safe ramekin. Pour 2 tablespoons olive oil over garlic bulb. Cover ramekin with aluminum foil.
3. Bake in the preheated oven until cloves are soft and browned, 30 to 45 minutes. Set aside to cool.
4. Place Brussels sprouts, prosciutto, and cranberries in a 9x13-inch baking dish. Pour in 3 tablespoons olive oil, chicken broth, and balsamic vinegar; toss to coat. Season with salt and black pepper.
5. Squeeze the softened garlic cloves into a small bowl and mash slightly. Add mashed garlic to Brussels sprouts mixture; mix well.
6. Bake in the preheated oven until sprouts are browned, about 30 minutes.