Zucchini Casserole

A Facebook friend posted this recipe from the Bring 'Em On Home Cowboy Cookbook Facebook Page and I immediately thought of all y'all.   I have altered the recipe to make it P10 friendly by substituting ground flax seeds for the bread crumbs.

And since we’re on a zucchini kick let’s give this one a try!  It’s a perfect side dish to a grilled steak or chicken.

 STAGE 1 – please use ground flax seeds in place of the bread crumbs

STAGES 2 & 3 – please use ground flax seeds in place of the bread crumbs, they’re healthier for you…but really you could use the crumbs if you prefer…

 

photo courtesy of Bring 'Em On Home

Zucchini Casserole

recipe courtesy of Bring 'Em On Home
makes several servings

4 cups zucchini, sliced

1 cup mayonnaise
garlic powder, to taste
pepper, to taste
1 cup mild or medium cheddar cheese, grated
2 eggs
2 tablespoons butter, melted
ground flax seeds or bread crumbs

 

Preheat oven to 350.

Mix together mayonnaise, garlic powder, pepper, cheese and eggs.

Fold in the zucchini. 

Pour into a lightly buttered 9 x 13 baking dish.

Drizzle melted butter on top and sprinkle lightly with flax seed or bread crumbs.

Bake at 350 for 35 -45 minutes.

Skinny Shrimp Salsa

Today’s recipe just screamed ‘SUMMER’ at me.  It’s such an easy and neat idea yet one that hadn’t occurred to me.  This recipe is courtesy of Gina’s Skinny Recipes, her website is www.skinnytaste.com.  It’s mostly geared towards Weight Watchers recipes but you can find a lot of P10-worthy recipes there too.

Shrimp, tomatoes, cilantro, red onion and lime are combined to create a zesty protein rich salsa. Bring this to a party and watch it disappear!

This shrimp salsa is low-fat, gluten-free and perfect for low-carb diets, but you can switch it up and add black beans to boost the fiber, or roasted corn to add a touch of sweetness, and even avocado to add some healthy fats. Add more jalapeño to make it spicier and adjust the lime, cilantro and salt to suit your taste. You see where I'm going with this.... the possibilities are endless!

 

photo courtesy of www.skinnytaste.com

Skinny Shrimp Salsa

Recipe courtesy of Gina’s Skinny Recipes
makes 8 servings

16 oz. cooked peeled shrimp, diced fine

4 vine ripe tomatoes, diced fine
6 tablespoons red onion, finely diced
3 tablespoons jalapenos, diced fine
    (more or less to taste)
2 tablespoons minced cilantro
2 limes, juice of (or more to taste)
1/2 teaspoon kosher salt

Combine diced onions, tomatoes, salt and lime juice in a non-reactive bowl and let it sit about 5 minutes. Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed. Refrigerate and let the flavors combine at least an hour before serving.

Zucchini Soup

‘Oh wait a minute’ you say…’it’s too dang hot to have soup…besides you already posted a bunch of soups back in the wintertime!’

But hold on a second now – this soup can be served hot or COLD…chilled…nice and cool and ready to go when you get home from a long tough day at work.  And it’s vegetable!  So it’s perfect, right?  Well, Bubba would probably call it ‘Grinch Soup’.

So let’s get started…

Zucchini Soup

makes 4 servings

2 teaspoons olive oil

1 onion, chopped

1 clove garlic, minced

1/2 pound zucchini

2 cups chicken broth

marjoram: either 1/2 teaspoon dried or 1 1/2 tablespoons minced fresh

Salt and freshly ground pepper

1/4 cup half-and-half (chilled version only)

Using a grater, coarsely shred the zucchini with the peel still on.

In a heavy pot, heat the oil over medium heat.  Sauté the onion and garlic about 4 minutes.  Add the zucchini and sauté for another minute.  Stir in the broth and marjoram.  Bring to a boil, then reduce heat, cover and simmer for 15 minutes.

If you have an immersion (stick type) blender, go ahead and blend up the soup in the pot.  If not, then carefully pour or ladle the soup in two separate batches into the food processor or the blender and spin it until it’s nice and smooth.  Season to taste with salt and pepper.

To serve hot, return the soup to the pan and warm it up, then serve in bowls or mugs (I like to have hot soup in mugs).

To serve chilled – put the soup in a container, cover, and put in the fridge for at least an hour.  When ready to serve, whisk the nicely chilled half-and-half into the nicely chilled soup and enjoy.  (Do I really need to tell you to put it into a bowl and serve?   I mean really, are you going to stand at the counter with a straw and go to town straight from the Tupperware?)  

For those of you who are overwhelmed by the growth of zucchini (Jeri) you could make large batches of this and freeze it so you could enjoy this any time of year.

Cabbage Hashbrowns

Crispy goodness..... 

Here's an oldie but a goodie - try these for breakfast this weekend!

Bubba's so funny, he knows the drill, he asked 'is this cauliflower?' and The Kid replied 'oh heck no - these are real potato hashbrowns, thanks Mom for some real food!' 

FYI - once you add onions to something it makes it taste 'real' because I think people associate onions with that real down home taste.  Red onions crisped up taste like bacon so there's another tip to make these even more delicious.

I doubled the recipe to make enough for two patties each and I served them with some pan seared chicken sausage (nitrate free) and it was a great dinner.  But they would also be wonderful for breakfast with some...you guessed it...runny eggs. 


Cabbage Hashbrowns
makes 3 large or 4 small patties
adapted from Maria's Delicious and Nutritious Journal

1 cup shredded cabbage
1/2 onion, chopped
1 egg
salt and pepper to taste
1/4 cup Parmesan cheese
2 tablespoons coconut oil (or butter) for frying


Shred the cabbage (or use pre-bagged if you'd like).

Mix the cabbage, onion, egg, salt, pepper and cheese.

Heat oil in a skillet over medium-low heat. Add mixture to the pan in three portions and then pat them out flat.  Cover and fry for 4-5 minutes. When firm enough, carefully flip the patty. Lower heat, cover and cook for another 4-5 minutes, or until golden brown.

COMPARISON (courtesy of Maria):
1 cup Potato Hashbrown 116 calories, 28 carbs, 2 sugar, 4 fiber
1 cup Cabbage Hashbrown 29 calories, 3 carbs, 0 sugar, 2g fiber