Zucchini Patties

Recipe from: Haystacks & Champagne

Ingredients:
3 medium zucchini
1 tsp. minced garlic
1 very small onion (or half a medium onion), diced
1-1 1/2 cups breadcrumbs (I used Panko)
½ cup Asiago cheese (or Parmesan/Romano)
4 eggs
1/2 tsp. Italian seasoning
Salt, to taste
Freshly ground black pepper, to taste
Olive oil

Directions:
Wash and cut the end off of the zucchini--do not peel. Shred the zucchini 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. Or, alternately, you can put the shredded zucchini on several paper towels, lay more paper towels on top and pat down gently (repeat a couple times).

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

Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat (I used a bit less and it turned out ok). 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 a nice shade of golden-brown) and cook on the other side until done (about 2-3 minutes).

Place on paper towels (to absorb any oil). Serve with the dipping sauce of your choice and enjoy!

Serves 6.

**These were phenomenal. We loved them! And they were so easy.

Quesadilla Chicken

Recipe from: Simply Made...with Love

Ingredients:
1 cup miniature cheese crackers, crushed (I used Reduced Fat Cheez-Its)
1-1/2 teaspoons taco seasoning
5 tablespoons butter, softened, divided (Omitted/ Used Egg Beaters)
3 tablespoons shredded cheddar cheese
2 tablespoons canned chopped green chilies (Used the Old El Paso brand)
2 teaspoons dried minced onion
1/2 teaspoon salt
6 boneless skinless chicken breast halves (6 ounces each)

Directions:
1. In a shallow bowl, combine cracker crumbs and taco seasoning; set aside.
2. In another bowl, combine 3 tablespoons butter, cheese, chilies, onion and salt. Shape mixture into six balls. (This was hard for me; so, I just used a palm-ful
3. Flatten chicken to 1/4-in. thickness.
4. Place filling in the center of each.
5. Roll up and secure with toothpicks.
6. In a shallow microwave-safe bowl, melt remaining butter.
7. Dip chicken in butter, then coat evenly with cracker mixture.
8. Place seam side down in a greased shallow round 3-qt. microwave-safe dish.
9. Bake on 350 for 40 minutes

**With this dish, I served taco seasoned red potatoes. You take 6 small red potatoes (cubed), one tablespoon of olive oil, and half a packet of taco seasoning. Put all ingredients in a large plastic bag and mix together. Place an even layer on a cookie sheet and bake along side the chicken. And I served a salad.

This recipe was awesome!

German Potato Salad

Ingredients:
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tbsp water
3 tbsp white sugar
1 tsp salt
1/8 t ground pepper
1 tbsp parsley

Directions:
1. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 min., or until easily pieced with a fork. Drain, and set aside to cool.
2. Place the bacon into a large deep skillet and cook over medium high heat. Fry until browned and crisp remove from pan and set aside (on plate with folded paper towels)
3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water sugar and salt and pepper to the pan. Bring to a boil then add the potatoes and the parsley. Crumble in ½ of the bacon. Heat through then transfer to serving dish crumble remaining bacon over the top and serve warm.