Cheesy Zucchini Bake

Have a lot of zucchini and are not sure what to do with it all?? This recipe from Katlyn’s Kitchen is super tasty an low carb!  Enjoy!

LOW-CARB EASY CHEESY ZUCCHINI BAKE

INGRED IENTS

•  2 medium zucchini, cut in slices or half-moon slices
•  2 medium yellow squash, cut in slices or half-moon slices
•  4 T chopped fresh basil (more or less, depending on how much you like the flavor of basil)
•  2 T thinly sliced green onion
•  1/2 tsp. dried thyme
•  3/4 tsp. garlic powder
•  1 cup grated mozzarella cheese (see notes)
•  1/2 cup coarsely grated Parmesan, plus a little more for the top if desired
•  salt and fresh ground black pepper to taste

INSTRUCTIONS

1. Preheat oven to 350F/180C.  Spray an 8" x 8" or 8" x 11" baking dish with olive oil or non-stick spray.  (I originally used the small size, but now I prefer a slightly bigger dish.)
2. Wash the squash and cut in slices or half-moon slices.
3. Wash basil, spin dry or dry with paper towels and finely chop or slice. (I used a mini salad spinner (affiliate link) to dry the basil and Herb Scissors (affiliate link) to cut into thin slices.)
4. Slice green onions.
5. Combine the sliced squash, chopped or sliced basil, sliced green onions, dried thyme, garlic powder, 1/2 grated mozzarella and 1/2 cup coarsely grated Parmesan and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.
6. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes, or slightly longer. (Pierce a piece of zucchini with a fork to be sure it's mostly tender.)
7. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated mozzarella, plus a little more Parmesan if desired.
8. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.
9. This kept well in the fridge overnight, but mine was gone the next day so I don't know if it would last longer than that!

Homemade Dry Onion Soup Mix

I often find great recipes that call for a packet of Dry Onion Soup Mix and sure enough I don't have it in the pantry. I found and now use this Recipe compliments of AllRecipes to mix my own.

Dry Onion Soup Mix

Replacement for 1 packet of purchased onion soup mix.

Prep:

5 mins

Total:

5 mins

Servings:

4

Yield:

3.5 cups

Ingredients

Ingredient Checklist

• ¼ cup dried onion flakes
• 2 tablespoons low-sodium beef bouillon granules
• ¼ teaspoon onion powder
• ¼ teaspoon parsley flakes
• ⅛ teaspoon celery seed
• ⅛ teaspoon paprika
• ⅛ teaspoon ground black pepper

Directions

Instructions Checklist

• Step 1

  Stir the onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper in a bowl. Use as substitute for a 1-ounce envelope of dry onion soup mix.

Note:

To make this into soup, bring 3 1/2 cups water to a boil in a medium saucepan. Whisk in soup mix, reduce heat to low, and simmer for 5 minutes.

Nutrition Facts

Per Serving:

 

34 calories; protein 1.6g; carbohydrates 4.5g; fat 1.1g; cholesterol 1mg; sodium 81.3mg.

© Copyright 2021 allrecipes.com. All rights reserved.Printed from https://www.allrecipes.com 06/17/2021

Hobo Dinner Foil Packet

 Another amazing foil packet recipe from Author: Holly at SpendWithPennies!  Quick, easy, delish dinner with minimal cleanup!

Hobo Dinner Foil Packets

Ingredients

• 1 pound lean ground beef
• 1 package dry onion soup mix
• 4 small potatoes peeled and sliced
• 2 cups carrots chopped
• 1 large or 2 small onions, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• salt & pepper to taste
• condensed mushroom soup (I used a 1/4 can on each patty)

Instructions

• Preheat oven to 375°F.
• Combine ground beef and dry soup mix in a bowl. Form into four patties and set aside.
• In a large bowl combine all remaining ingredients except mushroom soup. Toss until well mixed.
• Spray a 12″ x 18″ piece of foil with non-stick spray.
• Place ¼ of the vegetable mixture in the center of the foil. Top with 1 beef patty. Add 2 tablespoons of condensed mushroom soup on top of each patty.
• Seal foil packets well. Place beef side up on a large baking sheet and bake 35-45 minutes or until potatoes and carrots are tender.

Notes

These foil packs can also be grilled at medium heat for about 45 minutes or until potatoes are tender and ground beef reaches 160°F.

Nutrition Information

Calories: 439, Carbohydrates: 44g, Protein: 32g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 74mg, Sodium: 691mg, Potassium: 1472mg, Fiber: 6g, Sugar: 5g, Vitamin A: 10690IU, Vitamin C: 40mg, Calcium: 63mg, Iron: 4.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated.

Southern Potato Salad

This yummy side dish is a must for your cookouts!  Mu hubby's sister, Sarah made this for us and it is one of my favorite potato salads!  This recipe is found on Spicysouthernkitchen from 

Author:Christin Mahrlig

Southern Potato Salad

Ingredients

• 3 pounds medium russet potatoes
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 2 teaspoons apple cider vinegar
• 2 teaspoons sugar
• 1/2 teaspoon onion powder
• 1/4 cup sweet pickle relish
• 1 stalk celery, chopped
• 1/2 sweet onion, chopped
• 4 hard boiled eggs, 3 chopped and 1 sliced
• paprika

Instructions

• Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
• Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
• In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well. 
• Add relish, celery, onion, and the chopped eggs. Mix in.
• Add salt and pepper to taste.
• Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.

Philly Cheesesteak Stuffed Shells

This recipe was adapted from Fun in the Kitchen - Author: Jill.

Philly Cheesesteak Stuffed Shells

Pasta shells stuffed with seasoned meat, peppers, onion, mushrooms and CHEESE, then baked with a homemade cheese sauce!
Ingredients

• 1 pound lean ground beef
• 2 tablespoons butter
• 1 small onion peeled and diced
• 1 green bell pepper seeded and diced
• 1 small can of mushrooms
• 1 tablespoon Worcestershire sauce
• 1 teaspoon of beef bouillon 
• 2 tablespoons ketchup
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces shredded cheddar cheese (divided)
• 24 jumbo pasta shells cooked according to package directions
• 1 cup milk
• 1 cup beef broth
• 1 tablespoon cornstarch

Instructions

• Preheat oven to 350F degrees.
• Heat a large skillet over medium heat. Crumble the ground beef in to the skillet and cook, stirring often, until completely browned. Remove the beef from the pan and set aside. Drain the fat from the pan.
• Add the butter to the skillet and melt over medium heat. When the butter is melted, add the diced onion, mushrooms and bell pepper and saute until softened, about 5 minutes.
• Add the browned beef back to the skillet. Add the Worcestershire sauce, ketchup, salt, and pepper; mix well. Cook the mixture for about 2 minutes over medium heat, stirring occasionally.
• Remove from heat and stir in half of the cheese.
• Fill the cooked pasta shells with the meat mixture and place in an even layer in a glass baking dish.
• In a medium sauce pan, whisk together the milk, beef broth, and cornstarch. Heat the mixture over medium heat until hot, then add the remaining cheddar cheese; stir until melted and the sauce thickens. Pour the sauce over the stuffed shells in the pan.
• Bake the stuffed shells at 350F for 10 minutes, or until the cheese is melted.
• Serve hot with the extra cheese sauce on the side.

Foil Pack Shrimp Boil

 

Foil Pack Shrimp Boil

This recipe is from SpendWithPennies (AUTHOR: Rachael) and it couldn't be easier or better tasting than this!  She took a Sheet Pan Shrimp Boil and converted it to a foil pack that is cooked on the grill (or the oven).

Ingredients

• 11/2 pound baby red potatoes
• 2 tablespoons salt
• 4 ears corn
• ¼ cup butter melted
• 1 tablespoons garlic minced
• 1 tablespoons Old Bay/Cajun seasoning
• 1 onion quartered
• 1 pound shrimp medium, peeled, deveined
• 1 pound smoked beef sausage sliced chunks
• 1 lemon wedged
• 2 tablespoons fresh parsley chopped

Instructions

• Preheat Grill to medium/high or oven to 400°F. Coat/spray foil and set aside.
• Fill a large pot with water, and salt and potatoes. Bring to a boil - I did mine in the microwave - takes about the same amount of time.
• Cook potatoes until just tender and parboiled, about 8-10 minutes. 
• Drain water, Place the potatoes and cut corn in a mixing bowl. Add onion, shrimp, and sausage to the corn and potatoes to the mixing bowl.
• In a small bowl, combine butter, garlic, half the parsley and Old Bay Seasoning.
• Stir in butter mixture and gently toss to combine, then spread the combination onto the foil sheets
• Seal the foil packets leaving room for steam to circulate.  I folded mine length wise to create the seal then rolled up the ends.
• Place on the grill or into oven and bake for 12-15 minutes, or until the shrimp are pink and cooked through, sausage is hot, and corn is tender.
• Serve immediately garnished with remaining parsley and lemon wedges. 

Nutrition Information

Calories: 771, Carbohydrates: 50g, Protein: 44g, Fat: 44g, Saturated Fat: 18g, Cholesterol: 396mg, Sodium: 5475mg, Potassium: 1386mg, Fiber: 6g, Sugar: 9g, Vitamin A: 720IU, Vitamin C: 46.6mg, Calcium: 234mg, Iron: 7.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated.