Zucchini, Squash, Onion and Cheese Casserole

Ingredients:

2-3 T Olive oil (plus tiny bit more for drizzling at the end)
1 medium onion, sliced thin
3 cloves garlic, finely diced
1 medium zucchini, ends cut off and thinly sliced into circles
1 medium summer squash, ends cut off and thinly sliced into circles
pinch of freshly grated nutmeg
2 cups shredded white cheddar cheese
1/2 cup Rosemary Asiago Cheese (or other cheese of choice)
1/3 +1/4 cup panko crumbs
Grated Parmesan for dusting on top
Salt and pepper to taste
Fresh chopped Italian Parsley for garnish (optional)

Directions:

Heat olive oil in a large pan over medium heat, add garlic and onion and saute up, stirring occasionally (careful not to burn the garlic) until softened about 6-8 minutes.
Add zucchini  and squash to the same pan and continue cooking, stirring occasionally until softened, about 12 minutes.
Add fresh grated nutmeg, pinch of salt and pepper and stir in well.
Remove from heat and place contents of the pan into a large bowl to let cool slightly.
Preheat oven to 375.
Stir in your 2 1/2 cups cheese and 1/3 cup panko until well combined.
Add contents of bowl to a glass casserole dish (8x8) At this point taste test for salt and pepper - add some only if needed.
Sprinkle the top with the remaining panko and Parmesan cheese.
Drizzle with just a touch of olive oil.
Place in the oven and bake about 10 minutes or until is gets bubbly around the edges.
Turn on broiler and broil (keeping a close eye) an additional 3-4 minutes until slightly browned on top.
Remove from the oven and let sit about 10 minutes before serving. 
Garnish with fresh chopped Italian parsley and enjoy!

Recipe by: http://www.careskitchen.com

Broccoli and Cheese Twice Baked Potatoes

Ingredients:
4 medium russet potatoes
salt and pepper, to taste
1 1/2 cups chopped broccoli florets
2 cups chopped cauliflower
1/2 cup buttermilk
1 tbsp. minced chives
1 cup shredded low-fat cheddar cheese

Directions:
Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)

Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes.Drain and set aside in a large bowl.

Preheat the oven to 400°F. Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell. Place the potato shells on a baking sheet. Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower. Add the buttermilk and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired). Spoon the potato/cauliflower mixture back into the shells. Top with the cooked broccoli (I just inserted them in) and remaining cheese on top. Bake for 5-10 minutes, or until heated through and the cheese is melted. (you can also microwave it for a few minutes if you prefer not to use the oven)

Servings: 8 -- Serving size: 1/2 loaded potato -- WW points: 3 

Recipe by: skinnytaste.com

Parmesan Baked Tomatoes

Ingredients:
2 medium tomatoes
1/3 cup freshly grated Parmesan
fresh oregano
salt and pepper, to taste
olive oil

Directions:
Preheat oven to 450 degrees. Cut tomatoes lengthwise into 1/3 inch slices. Place them onto a baking sheet. Top with Parmesan, oregano, and pepper. Drizzle with some olive oil and bake until tomatoes are tender and cheese is melted, for about 10-15 minutes.

Recipe by: www.mykitchenaffair.blogspot.com.br

Zucchini Cakes

Ingredients:
1 large zucchini, grated
1 large egg
1 cup panko bread crumbs
salt and pepper, to taste
1 tbsp. Adobo seasoning
1/2 cup Parmesan cheese, grated

Directions:
Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all of the ingredients. Mix thoroughly. Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2 inch patties, and drop  onto the sizzling pan. Cook both sides for about 1 minute and 30 seconds, or until the outside is golden brown. Finish the cakes off in the oven. Stick  them on a baking pan  and broil them for 1-2 minutes. Serve hot.

Makes 12 cakes.
Recipe by: piarecipes.com

Healthier Seasoned Fried Potatoes

Ingredients:
4 medium sized potatoes
chives (to taste)
basil (to taste)
oregano (to taste)
seasoning salt (to taste)

Directions:
In a 350 degree oven, bake the potatoes until soft. About 1 hour 15 minutes. Remove from oven and let the potatoes completely cool. Cut the potatoes into small pieces. Spray a frying pan with cooking spray and place potatoes into the pan over medium heat. This recipe doesn't call for exact portions on the spices, so just sprinkle the potatoes to your liking with the chives, basil oregano and seasoning salt. Feel free to use fresh or dried spices. Cook over medium heat, turning frequently until the outside of the potatoes  are crispy.

Recipe by: smokedngrilled.com

Oven Fried Chicken Drumsticks

Ingredients
1 cup low fat buttermilk or 1 cup low fat plain Greek yogurt
1 tbsp. Dijon mustard
2 garlic cloves, minced
8 chicken drumsticks, skin removed
1/2 cup all purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
1 tsp. pepper
Cooking spray

Directions:
In a large resealable plastic bag, combine buttermilk or Greek yogurt, mustard and garlic. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
Preheat oven to 425 degrees. In another plastic bag, mix flour, paprika, baking powder, salt and pepper. Remove chicken from the marinade and add, one piece at a time, to flour mixture.; close bag and shake to coat. Place on a wire rack over a baking sheet; spritz with cooking spray. Bake for 40-45 minutes.

Makes 4 servings - Serving size: 2 drumsticks  - WW: 6 points

Recipe by: www.tasteofhome.com