Zucchini Noodles

2 small zucchini, julienned (about 2 cups)
generous 1/4 teaspoon salt
1 tablespoon almond flour or almond meal
1/2 teaspoon coconut oil
1 tablespoon extra-virgin olive oil
1 clove garlic, crushed
3 eggs, scrambled
salt & pepper, to taste

1. Place the julienned zucchini in a colander or wire strainer and toss with the salt until coated. Allow to sit for 20 minutes to drain excess water, then rinse and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step insures tender, rather than watery, noodles.)

2. While the zucchini is sweating in the colander, heat a large skillet over medium-high heat. Mix the almond flour with the coconut oil, sprinkle it with a smidgen of salt, then sauté in the pan, stirring often with a wooden spoon, until it’s toasty brown, about 1 minute. Remove from pan and save for garnish.

3. Return the pan to the heat and add the zucchini noodles. Sauté until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce heat to medium-low. Wait a minute; it’s essential that the pan cools down before adding the eggs. Add the olive oil and garlic. When the garlic is fragrant, about 20 seconds, pour in the eggs and allow them to cook until just beginning to set a tiny bit. Mix the zucchini noodles into the egg and continue to stir gently and continuously until the egg is set and clinging to the noodles. Taste, then add salt and pepper to your liking.

4. Serve noodles in a deep bowl and sprinkle with the almond flour crumbs and minced parsley. Slurping and ridiculously big bites heartily encouraged.

7 Layer Salad

1 head lettuce, shredded
1 head cauliflower, cut up
1 sliced purple onion
1 lb fried and crumbled bacon
1 small bag of frozen peas
1 pkg shredded cheddar cheese
1 c miracle whip

Add all ingredients according to the way they are listed.  Do not mix.  Cover and refridgerate 12 to 24 hours.  Mix just before serving.

From: Judy (McFadden) Nolan

Green Bean Casserole

Herbed Garlic Potatoes

Vegetable Party Bouquet

Corn Fritters

1 (16 oz) can corn, drained
1 cup flour
1/4 cup milk
2 eggs
1/2 t salt
1 t baking powder
1 T oil

Mix all ingredients. Drop by teaspoon into hot oil. Fry until golden brown. Place on paper towel.

Potato Latkes

1 onion, grated
6 potatoes, grated
2 t salt
2 eggs, beaten
1 t pepper
1 cup flour

Grate onions and potatoes into large bowl, add salt. Blot excess liquid with paper towel. Stir in the remaining ingredients. Drop from teaspoon into hot oil. Fry until golden brown.

Broccoli Bake

1 (10 oz) frozen broccoli, thawed
1 egg
1 can cream of mushroom soup
1/2 cup Velveeta cheese
1/2 cup onion, chopped
1/4 cup butter, cut in pieces
1/3 cup Ritz crackers, crushed

Beat egg in baking dish. Add soup, cheese, onion and butter. Stir in broccoli. Sprinkle with cracker crumbs. Bake at 325º for 30 minutes.

Creamy Mashed Potatoes

Italian Zucchini Pie

2 T butter
4 cups zucchini, thinly sliced
1 cup onions, chopped
2 T dried parsley
1/2 t salt
1/2 t pepper
1/4 t garlic powder
1/4 t dried basil
1/4 t dried oregano
2 eggs, well beaten
8 oz shredded cheese
1 pie crust

Preheat oven to 375º. Melt butter in 12" skillet over medium-high heat. Add zucchini and onions, cook until tender. Stir in spices. In a large bowl, combine eggs and cheese, mix well. Add cooked vegetables to bowl. Pour mixed into a 10" pie pan with crust. Bake for 18-22 minutes, until toothpick comes out clean. Let stand 10 minutes before serving.

Shrimp Bowls

2 cups cooked rice
1 T oil
2 cups frozen stir-fry vegetables
1 pkg (12oz) cooked baby shrimp, thawed and drained
1/3 cup sweet sour sauce
1 T soy sauce

Heat oil in large skillet over medium-high heat. Add vegetables, stir 3 minutes or until crisp tender. Stir in shrimp. Combine sweet sour sauce and soy sauce in small bowl. Pour over shrimp mixture and heat through. Mound 1/2 cup rice onto 4 plates. Make well in center. Spoon shrimp mixture into "bowls."

Fish and Chips

3 cups rice cereal, crushed
1 egg
1 T water
1 lb firm white fish
1 1/2 t Italian seasoning
salt and pepper
2 T butter, melted
2 medium zucchini, cut into sticks
8 ozs carrots, cut into sticks
1 T olive oil

Preheat over to 350º, spray large baking sheet or line with foil. Place crushed cereal in shallow dish. Beat eggs and water in another shallow dish. Cut fish into 3x2" pieces. Sprinkle with Italian seasoning, salt, and pepper. Dip into egg, then dip in cereal. Place on baking sheet and drizzle with butter.

Place zucchini and carrot sticks on same baking sheet in single layer. Drizzle with oil and sprinkle with seasoning. Bake 20-25 minutes or until fish is opaque in center and vegetables are tender.

Sweet Potato Hash

1 T butter
1 T rice flour
1/3 cup beef broth
1 t Worcestershire sauce
1 lb cooked beef pot roast, diced
1 medium sweet potato, peeled and diced
1 stalk celery, diced
1 cup corn
1/4 cup diced red or green pepper

Melt butter in large skillet over medium heat, which in rice flour and cook 2 minutes, stirring constantly. Whisk in broth and Worcestershire, bring to a simmer. Add beef, potato, celery, corn, and peppers. Return to simmer, cover and cook 12 minutes or until vegetables are tender.

Mediterranean Medley Salad

4 cups roughly chopped raw vegetables
(I like a combination of carrots, red onions, cucumbers, tomatoes, green or red bell peppers, and zucchini)
2 ounces feta cheese, crumbled
1/4 cup sliced Kalamata olives
1/2 cup torn basil leaves
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 pinch Salt and freshly ground black pepper, to taste

Ratatouille

1 large eggplant, or several smaller ones
2 medium zucchini
1 onion
1 pepper
2 tomatoes
2 cloves garlic
2 T chopped basil, oregano or marjoram
2 T chopped parsley
4 T olive oil
salt

Cut eggplant, zucchini, pepper and onion into cubes about 1/2 inch. Mince garlic. Finely chop the tomatoes.
Heat 2 T oil in a large skillet over medium heat. Saute the eggplant until it begins to brown a little. Remove eggplant, add to the pan the remaining 2 T oil, onions, zucchini and peppers. Cover, reduce the heat and cook for 10 minutes. Add garlic and tomatoes and cook 5 minutes. Add the browned eggplant and the chopped herbs and cook until all vegetables are tender, 10-15 minutes. Add salt to taste.

Veggie Pizza

2 cans crescent rolls
8 oz. cream cheese
1 cup sour cream
1 package of dry ranch dressing
veggies of your choice cut up into small pieces
(I use broccoli and carrots chopped in a chopper)

Press the crescent rolls together on a cookie sheet and bake according to package direction. Cream together the cheese, sour cream, and dry ranch then spread onto cooled crust. Add veggies then sprinkle with Parmesan cheese.

Kids really like this because the veggies are cut up so small and it is easy for them to eat