Zucchini Casserole

I used to not like zucchini. . but one night at a hibachi place I decided to give it another try. Now I love it. I go through phases with it though. I think I tend to cook it too often and then get sick of it. I've had this recipe written down for quite sometime and I finally got around to trying it. It's in the oven as I type and it smells divine!



Adapted from: Gina's Skinny Recipes

4 cups grated zucchini (I used 2 little zucchinis and a squash)
1 cup Heart Smart Bisquick
1 small onion, grated
3 egg whites
1 egg
1/4 cup olive oil
1/4 cup parmesan cheese
1 tsp salt
1 tsp parsley

Preheat oven to 350.
Combine all ingredients in a bowl. Mix well. Pour into pie dish sprayed with cooking spray. Bake 45 minutes until golden brown.

(before baking)

Serves 12
Calories: 110
Fat: 6
Carbs: 10
Fiber: 1
Protein: 3

Roasted Herb Potatoes

While intending to track "roasted potatoes" on my itouch, I came across this recipe & saw I had all the ingredients on hand so I figured I'd try it! Came out delicious. Will definitely make it again in the future!



2 Tbsp dijon mustard
1 tsp olive oil
1 Tbsp oregano
1 Tbsp parsley
1 Tbsp rosemary
salt & pepper to taste
1lb new potatoes - I cut up several red potatoes into cubes

Combine all ingredients in a bowl. Add potatoes & mix to coat. Bake at 425 for 25-30 minutes, turning occasionally.

Spinach with Parmesan Bread Crumbs

1 1/4 tsp olive oil, divided
1/2 cup fresh bread crumbs
1 tsp grated parmesan cheese
1/2 tsp minced garlic
4 cups fresh baby spinach
1/2 tsp sea salt

Heat 1 tsp oil in skillet. Add bread crumbs. (I sliced up some day old italian bread into crouton size pieces for my bread crumbs). Cook, stirring often, until golden brown. Remove from heat. Stir in parmesan cheese & set aside in a bowl.

Heat remaining 1/4 tsp oil. Add garlic; cook, stirring frequently until fragrant. Gradually add spinach to skillet. Tossing & adding more until wilted & tender. Repeat until all spinach is cooked. Transfer to bowl; sprinkle with bread crumbs.

3/4 cup spinach & 2 tbsp crumbs is 1pt. Serves 4.

Broccoli Fritters

1 bunch broccoli, cut into florets
2 eggs, lightly beaten
2 egg whites, lightly beaten
1/3 cup parmesan cheese
2 tbsp flour
1/2 tsp garlic powder
1 tbsp canola oil
salt & pepper to taste

Steam broccoli, coarsely chop & set aside.

In bowl combine eggs, egg whites, parmesan cheese, flour, s&p and garlic powder. Stir in broccoli.

Heat 1 tbsp oil in skillet over medium heat. Drop batter by heaping tablespoon into oil. Cook 3-4 mins on each side.

Serves 6. 2 fritters each.

Potato Pancakes

3 cups shredded peeled potatoes
2 eggs, beaten
1/4 cup grated onion
1/4 cup flour
salt & pepper to taste

Rinse potatoes in cold water. Drain thoroughly. In bowl, mix potatoes, egg, onion, flour, s&p. Pour batter by 1/3 cupfuls onto greased griddle. Fry 5-6 minutes on each side.

According to Allrecipes.com this recipe makes 2 servings. If that's the case, it's 4pts. But I found this recipe went far so I calculated each pancake to be 1pt each.

Twice Baked Potatoes - Mexican Style

2 medium baking potatoes, scrubbed
6 tbsp fat free sour cream
1/4 cup fat free milk
1/4 tsp salt
8 drops of hot sauce
4 scallions, chopped
1/4 cup shredded fat free cheddar
1/4 cup salsa
2 tsp cilantro *I didn't have this so I omitted it

Preheat oven to 425. Bake potatoes for 45-55 minutes.

Cut potatoes in half lengthwise. Scoop out pulp into bowl. Reserve shells. Mix pulp, sour cream, milk, salt & hot sauce until creamy. Stir in scallions. Spoon mixture back into shells & sprinkle with cheese. Bake 10 mins.

Top with salsa & cilantro (optional)

1 half of potato is 3pts.