Panko-Parmesan Crusted Zucchini Fries

You'll need:
2 x-large or 3 medium zucchini
2 cups panko breadcrumbs
1 cup grated parmesan/parmesan-romano cheese
1 1/2 tsp dry Italian seasoning
1 tsp garlic salt
3 large eggs, beaten
1/2 cup melted margarine/butter [I used light margarine]

Directions:
Preheat the oven to 450°F and line a large baking sheet with aluminum foil.  This will allow for easy clean-up later.  My baking rack was slightly larger than the baking pan that I used.  I took care, and made certain that it was firmly in place before moving.   Otherwise, fit the rack inside of the baking pan.

Remove the stem from either end, then cut the zucchini through the middle into two equal halves.  Then, slice each piece lengthwise in half again.  Lay on the cutting board, flat side down.  Cut into 1/4-1/3 inch slices.  No two zucchini's are the same, but, it's important that the pieces be the same width and length so, the fries will cook evenly. 

On a plate, mix together the panko, parmesan, Italian seasoning and garlic salt until well blended. 

Prepare the dredging ingredients in this order, zucchini fries, egg wash, and panko-parmesan crumbs.  Liberally spray the baking rack with cooking spray to prevent sticking.  If you're using a cookie sheet, you won't need to be quite as heavy handed, a light spritz with cooking spray will work. 

Dip the zucchini in the egg wash then into the panko-parmesan breadcrumbs.  Place side by side on the baking rack leaving equal space between each piece.  Drizzle each with the melted margarine/butter.

Place into the preheated oven and bake for 16-18 minutes or until golden and crispy. 

Allow to cool on the rack/pan for a couple of minutes before removing to a serving plate.  Serve with your favorite dipping sauce.  Yield: 4-6 servings

Cook's note:
When I'm making a dish that requires a dredging mixture, I tend to over make the breading.  There's nothing worse, in my opinion, than getting halfway through the process and having to stop and mix more breading ingredients.  My zucchini were approximately 9-10 inches long and around 4-5 inches in circumference.  You can adapt the ingredient amounts based on the size of the zucchini you're preparing.

Found recipe here: http://melissassouthernstylekitchen.blogspot.com/2012/07/panko-parmesan-crusted-zucchini-fries.html

Mashed Potatoes

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!

Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat!!!!

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Bacon Wrapped Asparagus Bundles

Bacon Wrapped Asparagus Bundles

I think asparagus is such an elegant vegetable!  One of my favorite ways to serve it is roasted, lightly brushed with olive oil and glazed with a sweet balsamic vinegar.  For special occasion meals, these bacon wrapped bundles are a way to "spruce up" the menu a little.  They have such a pretty presentation, but, are so very simple to prepare.  I've included an optional dipping sauce but, it truly is optional.   Grate the Parmesan-Romano cheese yourself, or if you choose to purchase it, make sure you use a really good quality cheese blend for the best results.

You'll need:
2 lb asparagus, cleaned, woody ends removed
1 lb bacon
1 cup finely grated Parmesan-Romano cheese
olive oil or olive oil cooking spray
garlic salt & freshly ground black pepper
Optional dipping sauce:
1/2 cup mayonnaise
2-3 Tbsp Italian dressing
1/4 tsp red pepper flakes

Preheat the oven to 425°F.  Spritz a roasting pan with cooking spray.  Set up all of your ingredients before you begin to wrap the bundles.  Brush the asparagus spears lightly with olive oil or spritz with cooking spray.  Season with garlic salt [lightly] and black pepper.  [tip: Go light with the salt. The Parmesan-Romano cheese will add extra saltiness to the bundles]

Bundle the asparagus in three's.  Use one slice of bacon per bundle.  Start wrapping the bacon around the stems tightly beginning at the bottom.  If you choose to use baby asparagus, a half slice of bacon should be enough. Roll in the grated Parmesan-Romano cheese and lay seam side down on the baking pan.  Make sure the bundles aren't touching.  Repeat until all of the asparagus and bacon slices have been used. 

Place into the oven and bake for 23-25 minutes depending on the thickness of the asparagus. Turn halfway through cooking.  Increase the oven temperature to broil and cook for an additional 3-5 minutes to fully crisp the bacon.  Sprinkle with additional Parmesan-Romano cheese to garnish.  Serve warm with the dipping sauce if desired. Yield: 14-16 bundles

Found recipe here: http://melissassouthernstylekitchen.blogspot.com/2013/04/bacon-wrapped-asparagus-bundles.html?m=1

Summer Vegetable Tian

 (

thinly sliced veggies topped with cheese and roasted)...

Ingredients:

1 Tbsp olive oil
1 medium yellow onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp dried thyme
to taste salt & pepper
1 cup shredded Italian cheese

Directions:

STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Skinny Pool-side Dip

1 red pepper, 2 jalepenos (unseeded), 1 can of corn, 1/2 can diced olives, 16 oz fat-free cream cheese (softened), and 1 packet Hidden Valley Ranch dip seasoning mix. Serve with crackers. Delicious!!
Found it here:http://pinterest.com/pin/246501779576266105/

Simple Oven Roasted Potatoes

Ingredients

• 4 large red or yellow skinned potatoes
• 2 tablespoons olive oil
• 1 clove garlic
• 1 teaspoon each dried parsley, rosemary, black pepper
• coarse salt to taste

Instructions

1. Preheat oven to 400
2. Scrub potatoes (do not peel them)
3. Slice into even sized cubes about 1”
4. If time allows, soak potatoes in cold water for 1 hour. (This removes starch and makes for a fluffier potato)
5. (Drain and dry potatoes)
6. Toss potatoes, olive oil, garlic and seasonings
7. Place on a baking sheet lined with parchment paper
8. Bake for 30-35 minutes until browned and tender
9. Serve with sour cream and fresh chopped green onions

Brown Sugar & Cinnamon Glazed Pineapple

Prep: 35mn

Total: 47mn

Cook: 12mn

INGREDIENTS

• 1/2 of a pineapple, cut into spears
• 1/2 cup brown sugar
• 1 teaspoon cinnamon

DIRECTIONS

1. Combine brown sugar and cinnamon in a large ziplock bag. Add the pineapple spears, close the bag tightly, and shake it so that the cinnamon and brown sugar coats the spears. Place the pineapple in the refrigerator for at least 30 minutes.
2. Pre-heat your grill to medium heat, around 350-400 degrees.
3. Place the pineapple spears on the grill and turn them every few minutes.
4. Grill the pineapple until it is cooked to your liking.
5. Enjoy!

Pepperoni Pizza Pouches

10 oz. frozen pizza crust dough,at room temperature

4 Tbsp. canned tomato sauce

1/4 cup shredded part-skim mozzarella cheese

1 oz. pepperoni in 8 slices

Directions:

Preheat oven to 425*F; spray a nonstick cookie sheet with cooking spray.

Lightly flour the counter, unroll the dough. With your hands, press it into a square; cut into 4 squares. Place dough on cookie sheet. Spread tomato sauce on dough and then sprinkle with cheese. With the dough on a diagonal, fold in the corners, pressing the corners gently to seal; leave some of the tomato sauce exposed. Place a pepperoni slice on the exposed tomato sauce. Bake until the cheese melts and the crust is golden brown, about 10-15 minutes.

Weight Watchers Point Plus Value: 7

Serving: 4

Chicken Poppers

3 sprays cooking spray 1 lbs. uncooked boneless, skinless chicken breast, cut into 1-inch cubes 1/2 cup fat-free egg substitute 1/2 cup dried bread crumbs, plain or whole wheat, toasted 1/4 cup uncooked cornmeal 1/4 tsp garlic salt 1/4 tsp. salt 1/4 tsp paprika 1/4 tsp. pepper 1/4 cup salsa 1/4 cup fat-free mayonnaise 1 Tbsp cilantro, fresh, minced Directions: Preheat oven to 425°F. Coat a baking sheet with cooking spray. Place egg substitute in a shallow bowl. In another shallow bowl, combine bread crumbs, cornmeal, garlic salt, salt, paprika and pepper. Dip chicken in egg substitute and then in bread crumb mixture; turn to coat. Place chicken on prepared baking sheet; coat with cooking spray. Bake for 5 minutes, flip over and bake until chicken is cooked through, about 5 minutes more. Meanwhile, make sauce, in a small bowl, combine salsa, mayonnaise and cilantro; stir well. Yields about 6 nuggets and 2 tablespoons of sauce per serving. Weight Watcher Point Plus Value: 6 Servings: 4