Zucchini Fritters

Zucchini Fritters — Oven Baked!

In trying to make vegetables more exciting, and maybe more specific …. zucchini, I decided to try them a different way — fritters! And these ones are oven baked, not fried! But end result, still needs work. They were … ok. I think I need to search out a few more ideas and try again. But for now, this is a starting point, definitely to be revised.

Ingredients
1 large or 2 medium zucchini
1/2 medium onion
1 tsp baking powder
6-8 tbsp whole wheat flour
1 egg
pinch of salt
pepper

Directions
Preheat oven to 425. Using the large side of a grater, grate zucchini and onion. Place in a strainer and press down firmly with paper towel to remove as much moisture as possible.

Transfer to a medium bowl and stir in the egg. In a separate bowl mix the baking powder, salt and 6 tbsp of the flour. Combine flour mixture into the zucchini/onion mix. Add additional flour if it is still too wet.

Drop mixture into 3″ size circles on a silicon lined baking sheet. Press them flat. Bake for 15-20 minutes then turn the fritters over and bake for an additional 10 minutes until golden brown on both sides. If they seem too moist, you can bake for longer.

Mustard-Garlic Vinaigrette

Mustard-Garlic Vinaigrette
(makes 2/3 cup)

1 clove garlic minced
2 tsp Dijon mustard
2 tbsp lemon juice
1/4 cup water
1/2 tsp sugar
1/4 cup Vegetable oil or Walnut oil
1 tsp grated Parmesan cheese
salt and pepper to taste

Mix all ingredients in food processor/mixing bowl except oil and cheese. With machine running gradually add oil. Add Parmesan and season with salt and pepper.

Nutrition: 1 tbsp/serving
Calories: 50; Fat g: 5

Breakfast Egg Muffins

Breakfast Egg Muffins
What do I love about these little muffins — Everything!!

They are quick and easy to make, versatile because you can put whatever you like in them, healthy, freezable, make-a-head….the list can go on and on.

Go ahead, have fun and add your own ingredients to this recipe to suit your food style!

13-15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
Grated Cheddar Cheese, I used probably about 1 1/2 cups sharp cheddar cheese
2 Green onions, green part only diced
3 Low fat Turkey Sausage, cooked and diced

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.

Break eggs into large bowl add salt and beat well.

Pour egg into each muffin cup until it is 3/4 full.

Bake 25 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.