Parmesan Zucchini

This is a Pioneer Woman recipe. It is one of our favorites right now!

* 1 whole Large Zucchini
* 1 Tablespoon Minced Garlic
* ½ cups (to 3/4 Cup) Breadcrumbs
* ½ cups 4-cheese Italian Blend (or Parmesan Or Romano)
* 2 whole Eggs
* Salt to Taste
* Freshly Ground Black Pepper, To Taste
* Olive Oil

Preparation Instructions

Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.

Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, salt and pepper to taste. Stir with a fork until well mixed.

Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).

Smoothies

½ banana
½ cup of frozen fruit
2 tablespoons of plain no fat yogurt
a splash of milk
½ scoop(that comes in the slimfast) of vanilla slimfast powder

Our frozen fruits of choice are peaches and pineapples.
This only makes enough for 1 smoothie. So you can double it if needed.

Salsa Soup

Salsa Soup

1 or 2 chicken breast(s)
¼ onion -diced
1 can of chicken stock
1 can of refried beans
1 can of black beans
2 cups salsa
optional:cilantro and lime juice

Brown chicken and onions in bottom of pot, or just buy a rotisserie chicken and shred it. Add chicken stock, refried beans, black beans, 2 cups of salsa, and a squirt of lime juice and a handful of cilantro.
Simmer for about 30 mins. We add sour cream and avocado to top