Zucchini Parmesan Crisp

Who doesn't love appetizers? Tastes & Treasures cookbook has several including a favorite - Stuffed Mushrooms on page 27 from The Cottage Place Restaurant in Flagstaff.

Love this one with Zucchini!

Zucchini Parmesan Crisps 

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

Broccoli Potato Cheese Patties

My daughter is serious about feeding her 14-month old fresh, healthy food. She can find these ingredients at the local Farmers Market.

This recipe was a big hit with the toddler. The baby loves broccoli and can feed herself these delicious patties. The rest of the family requested them too.

Broccoli & Cheese Patties
1 Russet Potato, peeled and cubed

1 Cup Broccoli Florets

1/2 Cup Cheddar Cheese, shredded

3 Tbsp Panko or Bread Crumbs

1/2 Tsp Salt

1 Large Egg

1/8 Tsp Garlic Powder

1/8 Tsp Onion Powder

1/2 Cup Panko or Bread Crumbs

1 Tbsp Canola or Vegetable Oil or Olive Oil

1. Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes. 


2. Add the broccoli to the steamer pot and steam the vegetables for an additional 2 minutes, or until they are fork tender. Then, remove everything from pot and allow them to cool.

3. Mash the potatoes in a large bowl and chop the broccoli florets into bite-size pieces.

4. Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine.

5. Place the remaining 1/2 cup of panko in a separate bowl.

6. Using a ice cream scoop or 2 tbsp to measure, roll the mixture into balls, coat them in the panko and then shape each one into a small patty.
*
7. Heat 1 tbsp of oil in a skillet over medium heat, place the patties in the skillet and press down with a spatula to flatten a little.

8. Pan-fry for 3-4 minutes on each side until golden.

9. Serve with ketchup, sour cream or any favorite dipping sauce.

*At this point, place the patties on a baking sheet and freeze for one hour. Put the patties in zipper bags and label. Defrost when ready to use and cook following step #7.

(Makes 12 Patties)

Creamy Salmon Bake

Crispy Creamy Salmon Bake
This delicious fish dish has omega-3s and a yummy cream sauce. Courtesy of www.hungrygirl.com

Don't forget another great idea for any leftover salmon is Smoked Salmon Pate found on page 166 of Tastes & Treasures cookbook.
Ingredients:
2 tbsp. Fiber One bran cereal (original)
2 tbsp. panko breadcrumbs (often found in the Asian foods aisle)
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. dried parsley
Dash each salt and black pepper
Two 5-oz. raw salmon fillets
2 1/2 tbsp. plain fat-free yogurt, divided
1 tbsp. Hellmann's/Best Foods Dijonnaise
1/4 tsp. dried dill or 1/2 tsp. chopped fresh dill
Directions:
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and/or spray with nonstick spray. (For skin-on salmon, use the foil.)
Place cereal in a sealable plastic bag, remove as much air as possible, and seal. Crush cereal through the bag with a mallet or heavy can. Add panko breadcrumbs and all seasonings except dill to the bag. Seal and shake to combine. Set aside.
Lay salmon on the baking sheet -- for skin-on salmon, skin side down -- and spread 1/2 tbsp. yogurt on top of each fillet. Evenly distribute breadcrumb mixture over the yogurt, and lightly pat to adhere.
Bake in the oven for 12 - 14 minutes, until fish is cooked through.
Meanwhile, to make the sauce, combine Dijonnaise, dill, and remaining 1 1/2 tbsp. yogurt in a small bowl. Add 1 tbsp. hot water and stir until smooth and uniform. Set aside.
Plate baked fish (for skin-on salmon, use a spatula to slide the fillets off the skin) and drizzle with sauce. Enjoy!
MAKES 2 SERVINGS
PER SERVING (1 fillet with sauce): 305 calories, 15g fat, 298mg sodium, 10g carbs, 1.75g fiber, 1.5g sugars, 30g protein -- PointsPlus™ value 8*

Coconut Shrimp for Snacking

Sweet Coconut Crunch Shrimp

This crunchy and delicious shrimp is hard to pass up. Thanks to www.hungry-girl.com for giving us a guilt free version of coconut shrimp. Another unique shrimp recipe comes from La Posada Hotel, Sherried Shrimp with Capers, page 60, Tastes & Treasures cookbook.

Ingredients
1/4 cup Fiber One bran cereal (original)
1/3 cup shredded sweetened coconut
3 tbsp. panko breadcrumbs
1/4 tsp. chili powder
1/8 tsp. garlic powder
1/8 tsp. black pepper
Dash salt
12 oz. (about 20) raw large shrimp, peeled, deveined, tails removed
3 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)

Note: If your coconut shreds are somewhat long, give them a rough chop.

Directions
Preheat oven to 400 degrees.
Place cereal in a sealable plastic bag and, removing as much air as possible, seal. Using a meat mallet or heavy can, carefully crush cereal through the bag. Add sweetened coconut, panko breadcrumbs, chili powder, garlic powder, black pepper, and salt to the bag; seal and shake to mix. Transfer mixture to a large plate and set aside.

Spray a large baking sheet with nonstick spray and set aside. Pat shrimp with paper towels to ensure they are completely dry.

Combine shrimp with egg substitute in a bowl and toss lightly to coat. One at a time, shake excess egg from shrimp and transfer to the coconut-crumb mixture, gently patting and flipping to coat. Evenly place coated shrimp on the baking sheet.

Bake in the oven for 10 - 12 minutes, until outsides are crispy and lightly browned and insides are cooked through. Serve and enjoy.

MAKES 4 SERVINGS

Serving Size: 1/4th of recipe, about 5 shrimp
Calories: 164
Fat: 4.5g
Sodium: 266mg
Carbs: 12g
Fiber: 2g
Sugars: 3.5g
Protein: 19.5g

POINTS® value 3*