Zucchini Crisps

This is a great recipe for a low fat, light snack.

1 zucchini, sliced 1/3 inch thick
1 T olive oil
1/4 c freshly grated Parmesan cheese
1/4 c seasoned bread crumbs

Preheat the oven to 425. Toss the zucchini with the olive oil. Combine the grated cheese and bread crumbs in a bowl. Press the zucchini into the crumb mixture. Coat on both sides and place on a baking sheet that has been sprayed with cooking spray. If the mixture does not stick to the zucchini, then place about 1/2 t on the mixture on the baking sheet and top with zucchini. Add another 1/2 t to the top of the slice. Repeat with remaining zucchini. Bake for 20-25 minutes.

Vegetable Lasagna

1 t olive oil
1 zucchini, chopped
2 c (16 oz) reduced-fat recotta cheese
1 egg
1 T dried basil
1/4 t salt
1/8 t ground black pepper
1 jar (16 oz) spaghetti sauce
8 oz no-cook lasagna (about 9) noodles
10 oz frozen broccoli, thawed
1 can (28 oz) tomatoes
1/4 c (1 oz) grated Parmesan cheese
1/4 c (1 oz) shredded reduced-fat mozzarella cheese

Preheat oven to 350. Coat a 13 x 9 baking dish with nonstick spray.

Warm oil in a medium skillet over medium heat. Add zucchini and cook 5 minutes, or until crisp-tender. Remove from heat and set aside.

In a medium bowl, mix ricotta, egg, basil, salt, and pepper. Set aside 1/2 cup pasta sauce.

Place 3 sheets of lasagna in the prepared baking dish. Evenly spoon half of remaining pasta sauce over lasagna. Top with half of ricotta mixture, half the broccoli, half the zucchini, half the tomatoes (with juice), and half the Parmesan. Repeat layering with 3 more sheets of lasagna and remaining ingredients. End with remaining sheets of lasagna. Spoon reserved pasta sauce over top and sprinkle with mozzarella.

Cover with foil and bake 25 minues. Uncover and bake 20 minutes, or until hot and bubbly. Let stand 10 minutes before serving.

Makes 8 servings

Per serving 212 calories, 15 g protein, 24 g carbohydrates, 6 g fat, 43 mg cholesterol, 881 mg sodium, 4 g fiber -- 4 Weight Watcher points

Linsey's Moroccan Chicken

½ T Cumin
½ T ground coriander
½ T turmeric
1 T cinnamon
1 T smoked paprika
1 T mustard powder
½ T kosher salt
1 ½ lbs chicken breast tenders, sliced
2 T olive oil
cayenne pepper, optional

Mix all spices in ziplock bag and mix to combine. Add chicken, then add oil. Mix until the chicken is evenly coated. Grill or bake.

Pumpkin Gingerbread Flan

1 pkg (14.5 oz) gingerbread cake mix (plus ingredients to make cake)
1 pkg (3.4 oz) butterscotch instant pudding and pie filling
¾ c. cold milk
1 can (15 oz) solid pack pumpkin
12 oz frozen whipped topping, thawed, divided
½ c. pecans, chopped
½ t. ground nutmeg
½ t. Cinnamon

Preheat over 350. Lightly spray 2 flan pans with Pam. Place parchment circles in bottom of each pan. Prepare cake mix according to package directions. Divide batter evenly between pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Turn out onto cooking rack, cool completely. Whisk pudding mix into milk, mix well. Whisk in pumpkin; mix until smooth. Gently fold in 3 cups of the whipped topping, Divide pudding mixture evenly between cakes. Sprinkle chopped pecans evenly over each flan. Decorate with remaining whipped topping around ede of each flan. Combine cinnamon and nutmeg and sprinkle over whipped topping

Yield: 16 servings (8 servings per flan)

Approx. 240 calories and 11 grams of fat per serving.

Robin's Can It Be Soup

Robin says this is a weight watchers thing; 1 c = 1 point

2 cans diced tomatoes (the kind that has garlic and onion in them)
1 can Rotel (original)
1 can green beans
1 can black beans
1 can shoepeg white corn
1 can mixed vegetables
1 can minestrone soup (Campbell’s new harvest variety – not condensed)

No need to drain. Just combine them in a large pan and cook til it simmers – or in the crockpot. (Robin actually used all Hyvee brand stuff except the Rotel and the Campbell’s soup.) "I thought it tasted just fine. Cheap and easy – very good combination!"

Butternut Squash Apple Soup Recipe

1 butternut squash, cut in half with seed removed

pat of butter

1 yellow onion, chopped

1 rib of celery, chopped
I carrot, chopped
1 Tbsp butter
1 tart green apple, peeled, cored, chopped(squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth (or vegetable broth if vegetarian)
Pinches of nutmeg, cinnamon, salt and pepper

Preheat oven to 375. Lightly coat the cut side of the butternut squash with butter and place on a baking sheet cut side down. Roast in the oven for about 30 minutes or until a knife pierces the flesh easily. Cool enough to handle; then scoop out the flesh. Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add the apple, and broth. Bring to boil. Simmer for 10 minutes; add the squash and heat through. Puree. Add spices to taste.
Serves 4-6.

Neely's Brocolli Pasta Slaw

1/2 pound bow tie pasta, cooked and cooled
1 (16-ounce) bag shredded broccoli slaw
1 cup slivered almonds
1 cup dried cranberries
1/2 cup lowfat plain yogurt
1/4 cup mayonnaise
3 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon cayenne
Salt and freshly ground black pepper


Cook pasta in boiling salted water until al dente. Cool.
Add pasta, broccoli slaw, slivered almonds and dried cranberries to a large bowl. In a separate bowl, whisk together yogurt, mayonnaise, cider vinegar, sugar, cayenne, and salt and pepper. Add the dressing to the broccoli and stir to combine. Season with salt and pepper.