Simple Baked Zucchini-Carrot Fritters

Simple Baked Zucchini-Carrot Fritters 

Ingredients:

•     2 medium-large zucchini
•     4 medium carrots
•     1 medium onion
•     zest of 2 lemons
•     4 eggs
•     5 oz tub Parmesan cheese, shredded
•     ½ cup flour (your choice: whole wheat, all-purpose, almond, gluten-free, etc)
•     salt & pepper
•     olive oil OR parchment paper

Instructions
See full instructions on : stewartsmarket.com

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Iced Sugar Cookies

Iced Sugar Cookies 

Ingredients:
For the sugar cookies:

•     2 3/4 cups all-purpose flour
•     1 tsp. baking soda
•     1/2 tsp. baking powder
•     1/4 tsp. kosher salt
•     1 cup butter, softened
•     1 1/2 cups granulated sugar
•     1 egg, at room temperature
•     1 1/4 tsp. vanilla extract

For the icing:

•     1 cup confectioners (powdered) sugar
•     2 tsp. milk (may need up to 4 tsp)
•     2 tsp. light corn syrup
•     1/4 tsp. almond extract
•     red food coloring, if desired

Instructions
See full instructions on : www.asweetpeachef.com

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spinach pie

spinach pie 

Ingredients

•     1 Tbsp olive oil
•     1 small yellow onion
•     1 clove garlic
•     1 cup cottage cheese
•     ¼ cup parmesan cheese
•     ⅛ tsp ground nutmeg
•     ½ tsp salt
•     10-15 cranks fresh cracked pepper
•     2 large eggs
•     16 oz. frozen cut spinach
•     1 sheet (8 oz.) puff pastry
•     2 Tbsp flour for dusting
•     1 large egg (for glaze, optional)

Instructions
See full instructions on : www.budgetbytes.com

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Broccoli-Chicken Mac & Cheese

 Broccoli-Chicken Mac & Cheese 

Ingredients

•     8oz large macaroni noodles
•     3 cups small broccoli florets
•     2 large chicken breasts (about 1lb), cut into bite-sized pieces
•     salt & pepper
•     2 teaspoons oil (I used oil from the sun-dried tomatoes)
•     6oz Laughing Cow Lite Cheese Wedges (I used Garlic & Herb)
•     3/4 – 1 cup milk
•     1/4 cup sun-dried tomatoes, chopped

Instructions
See full instructions on : iowagirleats.com

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Chicken Tamale Casserole

Chicken Tamale Casserole

Ingredients:

•     1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese ( I used reduced fat 2% blend)
•     ⅓ cup fat-free milk
•     ¼ cup egg substitute
•     1 teaspoon ground cumin
•     ⅛ teaspoon fresh red pepper
•     1 (14¾-ounce) can cream-style corn ( I used regular corn – I hate cream corn)
•     1 (8.5-ounce) box corn muffin mix (I used Jiffy)
•     1 (4-ounce) can chopped green chiles, drained
•     Cooking spray
•     1 (10-ounce) can red enchilada sauce (such as Old El Paso)
•     2 cups shredded cooked chicken breast ( I used a rotisserie chicken )
•     ½ cup fat-free sour cream

For full recipe please visit quicknesayrecipes

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Grilled Pesto Chicken and Tomato Kebabs

Grilled Pesto Chicken and Tomato Kebabs 

Ingredients:

•     1 cup fresh basil leaves, chopped
•     1 clove garlic
•     1/4 cup grated Parmigiano Reggiano
•     kosher salt and fresh pepper to taste
•     3 tbsp olive oil
•     1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
•     24 cherry tomatoes
•     16 wooden skewers

Instructions
Read full directions on skinnytaste.com

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Chili Cornbread Bake

Chili Cornbread Bake 

Ingredients:

• 1 pound lean ground turkey
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 teaspoon garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon crushed red pepper, or to taste
• 1 (15 ounce) can tomato sauce
• 1 (16 ounce) can chili beans with chili gravy
• 1 (15 ounce) can cannellini beans or small white beans, drained
• 2 (8.5 ounce)  packages Jiffy Corn Muffin Mix
• Milk and eggs (see corn muffin mix for amounts)
• 2 cups shredded cheddar and Monterey jack cheese blend
• Light sour cream (optional)

Instructions
Read full directions on www.fromvalerieskitchen.com

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