Monday, October 26, 2009

Parmesan Zucchini

I don't know about you, but I'm KINDA getting tired of zucchini and yellow squash cooked the same old ways. I still have lots left, and don't want to throw them out, so I've been searching of other ways to cook them. I have some great cooking blogs I look at a lot, and this recipe is one I found on My Sister's Cafe. I tried it with zucchini, but I bet it is great with yellow squash too!

2-3 zucchini and/or summer squash
Garlic salt
Parmesan cheese (I used powdered)
Freshly ground pepper

Preheat oven to 425. Cut zucchini/summer squash in thin slices and arrange half evenly in baking dish. Place thin slices of butter on top (to taste... I used ~1.5-2 tbsp total or an eaiser healthy idea is to spray a couple spirtz of "I Can't Believe It's Not Butter"). Sprinkle generously with garlic salt, Parmesan cheese, and pepper. Layer the rest of the zucchini and squash and repeat. Cover with foil and bake for 15-20 minutes (until center of zucchini/squash is becoming clear). Uncover and bake 5 more minutes. Enjoy!!

Tuesday, October 6, 2009

Chicken and Rice Stew

3 cups quartered button mushrooms (8 ounces)
2 medium carrots, sliced
2 medium leeks, sliced (I used green onions, about 5)
1/2 Cup uncooked brown rice
1/2 Cup uncooked wild rice, rinsed and drained
12 ounces boneless, skinless chicken breasts, cut into bite size pieces
1 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
3 14 ounce cans reduced-sodium chicken broth (about 5 1/4 Cups)
1 can condensed cream of mushroom soup

In a 3 1/2 to 6 quart slow cooker place mushrooms, carrots, leeks, and both rices. Add chicken. Top with spices and pour broth over all.
Cook on low for 7-8 hours or on high for about 4 hours. /stir in condensed soup during last ten minutes.

WONDERFUL dish in colder weather. WARNING: toddlers may not like the thyme and rosemary. You may wish to cut back or add it in about an hour before serving.

Thursday, October 1, 2009

German Pancakes

6 eggs

1 C milk

1 C flour

1/2 Cube butter or margarine (can reduce to 2T)

1 tsp salt

Preheat at 350. Melt butter in 9x13 dish in oven. Blend all other ingredients in blender. Pour into melted butter and bake for 25 min.