2 c. packed shredded zucchini
2 large eggs
2/3 c. shredded Italian blend cheese
1/2 c. Panko
1 TB Italian bread crumbs
1 tsp Italian seasoning
Salt and pepper, to taste
Preheat oven to 400*. Shred zucchini and place between paper towels; press to remove as much moisture as possible. Place zucchini in large bowl with all remaining ingredients. Mix well. Place spoonfuls onto parchment lined cookie sheets and bake 20-25 minutes until golden brown.
Yield 32 tots. Per tot= 16 Calories; 1g Fat (42.4% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 41mg Sodium
1/2 Cantaloupe peeled&chopped
1/4-cup finely chopped Green Onions
1/4-cup fresh chopped Cilantro
3-Tablespoons fresh Lime Juice
1-Tablespoon fresh Orange Juice
2 TB diced tamed jalapenos
Chop the Cantaloupe into small cubes. Combine with remaining ingredients and chill. Good on grilled Chicken and Pork.
To those who don’t like Brussels Sprouts, I say, “You just haven’t had them cooked right yet.”
Fried Brussels Sprouts
3 slices bacon, cooked and drained
1 TB diced onion
1 lb Brussels sprouts, sliced
1 TB Splenda
1/4 tsp black pepper
Cook bacon and drain on paper towel. Remove most of the grease from skillet and add onion and Brussels sprouts. Heat through; add Splenda, salt and pepper. Chop bacon and combine with sprouts.
Yield: 4 servings. Per serving= 73 Calories; 3g Fat (29.0% calories from fat); 5g Protein; 9g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 168mg Sodium.
Delicious! You can substitute veggies you have on hand or those you prefer. Today I used celery instead of broccoli.
1/4 c. extra virgin olive oil
1/3 c. red wine vinegar (or more if you like)
1 tsp dried dill weed
1 tsp dried oregano
salt and pepper, to taste
1 c. chopped broccoli
1 c. chopped cauliflower
2 Roma tomatoes, diced
2 c. chopped purple cabbage
1/2 green bell pepper, diced
1/2 red bell pepper, diced
5 oz jar sliced green olives with pimentos
2 oz crumbled Feta
Whisk together olive oil, vinegar, dill week, oregano, salt and pepper; set aside. In a large bowl, combine all the veggies and top with Feta. Pour dressing over and toss to combine.
Yield: 8 servings. Per serving= 123 Calories; 10g Fat (71.6% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 247mg Sodium.
This was great! I ate it on pita chips and a baked potato. What would you eat it on/with?
1 green bell pepper, diced
1 red bell pepper, diced
1/4 c. sliced tamed jalapenos, diced
3 celery stalks, diced
1 c. diced carrot
1 c. cauliflower flowerets, chopped
1/2 c. salt
Dash garlic powder
1 TB dried oregano
1tsp red pepper flakes
1/2 tsp black pepper
5 oz sliced green olives with pimento
1/2 c. white vinegar
1/4 c. extra virgin olive oil
In large bowl, add bell peppers, jalapenos, celery, carrot, cauliflower, salt and water to cover all. Refrigerate overnight. The next day drain and rinse the vegetables. Then add garlic powder, oregano, red pepper flakes, black pepper, olives, vinegar and olive oil.
Yield: about 6 cups
I thought it turned out pretty good.
Roasted Squash and Brussels Sprouts
2 c. Brussels sprouts
12 oz diced butternut squash
1/2 tsp cinnamon
5 TB sugar free maple syrup
1 tsp maple flavoring
1 c. pecans
1 TB brown sugar
2 TB honey
1 c. Craisins
Preheat oven to 400*. Cut sprouts in half and place cut side down on half of large cookie sheet covered with foil. Drizzle 2 tablespoons of syrup over sprouts. Combine squash, cinnamon and remaining syrup and maple flavoring. Place on other half of cookie sheet and roast.
Meanwhile, in small skillet add pecans, 1 tablespoon of brown sugar and honey. Cook until well coated and lightly browned.
Combine sprouts, squash, pecans and Craisins in medium bowl.
Yield: 8 servings. Per serving= 190 Calories; 9g Fat (40.4% calories from fat); 2g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 26mg Sodium.