Parmesan Zucchini Crisps

I made these for a family BBQ a few weeks ago and they were gobbled up immediately. I put out some Tzatziki in case people wanted to dip them in something but most seemed to prefer them on their own. A simple marinara sauce might be a good dip option as well.
INGREDIENTS

1 oz Parmesan, freshly grated
1/4 cup bread crumbs panko
black pepper, to taste
garlic powder, to taste
2 egg whites
2 ½ cups zucchini rounds, sliced about 1/4” thick (this was about 2 small zucchini)

DIRECTIONS

1.    Preheat oven to 425. Line two baking sheets with aluminum foil and place a wire baking rack on top (I used two metal cooling racks).Lightly mist the racks with cooking spray.
2.    Combine the Parmesan, bread crumbs, pepper and garlic powder in a shallow dish and mix together.
3.    In a small bowl, beat the two egg whites. Dip each zucchini round in the egg whites to coat both sides and then press each side of the round into the bread crumb/Parmesan mixture. Place the coated round on the wire rack on the baking sheet. Repeat with remaining zucchini rounds.
4.    Bake for 30-35 minutes until the Parmesan and bread crumb coating is browned and crisp. Serve immediately.

NUTRITIONAL INFORMATION

Serves 4

WW Points - 2

Calories - 71

Carbs - 7g

Fat - 2g

Protein - 6g

Fibre - 1g

Appetizers

I've been really into appetizers recently. I mean, who isn't in to appetizers? Perhaps I should say, I've been into MAKING appetizers recently. We had some family over for dinner a few nights ago and it was the perfect occasion for finger foods. The main was stuffed meatloaf (from a previous post) with Roasted Garlic Mashed Potatoes and Steamed Veggies.

However the precursor to all that was a Low Fat Spinach and Artichoke Dip and some Bacon Wrapped Water Chestnuts. YUM!!!!! I was very pleased with how it all turned out. It was waaaay too much food but that's OK. Always better to have too much food than not enough.

I also made an Angel Food Cake for dessert. It was great, especially since it was my first attempt and our oven can be so tempermental. I'm not posting a pic of it though because I poured some strawberry juice on each slice which gave it a great flavour but made it look like a scene from CSI...so I'll just leave it to your imaginations to visualize

Bacon Wrapped Water Chestnut



Spinach and Artichoke Dip...Low Fat...yeah you read that right!

Spinach Balls

Before I even made these I had requests for this recipe. Thankfully, they turned out as I imagined. This batch made about 24 golf ball size balls. I think I might make them a bit smaller next time. I made these and froze most of them in batches of 4. I plan to take them for lunch this week, but they will make fantastic appetizers or finger foods the next time I need either. I just need to figure out a dipping sauce that will go nicely with them. Here's the recipe, it definitely goes under successes in my books!

• 2 packages of frozen spinach, thawed and drained but still moist
• 1 large egg
• 2 egg whites
• 4 green onions, finely chopped
• 1 package of chicken stuffing mix (I used low sodium)
• 1 cup of grated parmesan cheese
• 1/4 cup of olive oil (I used a combo of olive oil and roasted garlic oil)
• Salt and Pepper

I added all of the ingredients to one bowl and mixed them together.


I formed them into balls by hand and baked them in a 350 degree oven for 20 minutes. I then packaged them up in individual batches and froze them.

I'm not sure how I will reheat them but I'm thinking I might just thaw them overnight and then toast them for a few minutes in an oven or a toaster oven.

I've been really struggling recently with cooking. On the one hand I'm feeling bored with all the usual recipes that are in regular rotation, but on the other hand nothing new has jumped out at me and I haven't felt very adventurous. I try to cook a big batch of something on Saturday night to do double duty as lunches and dinners for the following week. These totally fit the bill and they are a great departure from the usual batch of soup, pasta or slow cooked meat casserole.

I had nothing to do with this...

We were invited over to a friends house for one final holiday celebration and the food was so fantastic it had to be documented and shared.

We were all prepared for a late night so we planned a multi-course meal that lasted all night. We had so much food we actually ended up passing on the main course (Chicken Mole). The menu was as follows:

Antipasto Platter


Brown Sugar Smokies & Roast Tomato Tart (both made by yours truly)

Onion Bisque - No photo...it was so good I forgot to snap a pic.

Winter Greek Salad



Cheese and Port



Sticky Toffee Pudding

Great Times!!!