Oven Baked Zucchini Bites

Ingredients:

3 medium zucchini
3/4 cup whole wheat breadcrumbs (any kind will do)
1/4 cup freshly grated parmesan cheese
1 tablespoon chopped fresh oregano (or 1 tsp dried)
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt (sometimes use celery salt)
1 tablespoon extra virgin olive oil
horseradish cream, dip Creamy Horseradish Dip

Directions:

Preheat oven to 450 F.
Spray large baking sheet with oil cooking spray.
Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
Toss zucchini in a bowl with the olive oil.
Mix dry ingredients in a plastic bag.
Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
Bake 20 minutes.
Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
Serve with Creamy Horseradish Dip Creamy Horseradish Dip or your favorite dip.

Servings: 4

Recipe Submitted by Suzie

Avocado Fries

Ingredients:

Canola oil for frying
1/4 cup Flax Meal
1/4 cup oatmeal
About 1/4 tsp. kosher salt
2 large eggs, beaten to blend
1 1/4 cups Italian Bread Crumbs
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Instructions:
1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flax meal with oatmeal 1/4 tsp. salt in a shallow plate. Put eggs and Bread crumbs in separate shallow plates. Dip avocado in flax meal, shaking off excess. Dip in egg, then Bread crumbs to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.

You can use Panko instead of Italian bread crumbs.

Kid tested and mother approved!! Yes my kids loved them!!!

Recipe Submitted by Julie

Roasted Garlic Mushrooms

Ingredients: 

16 even-sized open cup mushrooms, stalks cut level

3 tbsp corn or vegetable oil

1/4 c unsalted butter, softened

3 cloves garlic, chopped very finely

2 tbsp fresh thyme, chopped

1 1/2 tbsp lemon juice

salt and freshly ground black pepper to taste

1/4 c fresh breadcrumbs

Instructions: 

Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Recipe Submitted By Anna

Crispy Baked Asparagus Fries

Sooooo deeeeelish the kids will eat it too!

 Ingredients:

1 pound asparagus, trimmed 1/2 cup flour 2 eggs, lightly beaten 3/4 cup panko breadcrumbs 1/4 cup grated parmesan salt and pepper to taste

 Directions:

Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, salt and pepper. Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425 oven until golden brown, about 7-13 minutes.

 Recipe Submitted by Bella

Eric’s Heavenly Portobello Mushroom Appetizer

Ingredients: 

Portobello Mushrooms

Pesto Sause

Fresh Mozzarella Cheese

Olive Oil

Kosher Salt & Pepper

Instructions:

Place pesto sauce upon the mushrooms

Place sliced mozzarella cheese on top of the pesto sauce

Drizzle olive oil over the mushrooms (feel free to use quite a bit)

Sprinkle with kosher salt and pepper

BBQ or Bake at 250 degrees for 15 minutes or until the cheese melts

(Great for left over steak…cut up steak into pieces and add to the top of the mushroom for an added perk)

Recipe Submitted by Eric