Italian Zucchini Crescent Pie

Recipe & picture courtesy of Pillsbury

Prep Time: 30 Min
Total Time: 55 Min
Makes: 6 servings

• 2 tablespoons LAND O LAKES® Butter
• 4 cups thinly sliced zucchini
• 1 cup chopped onions
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil leaves
• 1/4 teaspoon dried oregano leaves
• 2 Eggland’s Best eggs, well beaten
• 2 cups shredded Muenster or mozzarella cheese (8 oz)
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 2 teaspoons yellow mustard

1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
3. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
4. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

**Personal Review: No Review Yet**

Cheesy Zucchini Boats

Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 20 min
Cook 40 min

• 4 zucchini, halved lengthwise
• 3 tablespoons extra-virgin olive oil
• 1/2 red onion, chopped
• 5 plum tomatoes, chopped
• 1 cup bread crumbs
• 1/2 cup walnuts, toasted and coarsely chopped
• 1/2 teaspoon dried oregano
• Salt and pepper
• 6 ounces shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

1. Preheat the oven to 375°. Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch-thick shell. Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh. Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat. Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 5 minutes. Push the vegetables to the side of the pan, add the remaining 1 tablespoon oil and the bread crumbs, and toast the bread crumbs for 2 minutes. Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
3. Flip over the zucchini shells and line the bottoms with the mozzarella. Pack in the filling. Sprinkle the parmesan on top. Bake until the zucchini is tender when pierced with a fork, 20 to 25 minutes.

**Personal Review: No Review Yet**

Corn and Crab Quesadillas

Recipe & picture courtesy of Betty Crocker

Makes 6 servings

• 1 package (8 oz) cream cheese, softened
• 1 can (11 oz) whole kernel corn, drained
• 1/2 cup chopped fresh cilantro or parsley
• 1/3 cup sliced green onions (5 medium)
• 1 jar (2 oz) diced pimientos, drained
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper (cayenne)
• 1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)
• 6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch)
• 1 tablespoon butter or margarine, melted
• Sour cream and chopped fresh cilantro, if desired

1. In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter.
2. In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro.

**Personal Review: This turned out great – we loved it and will make it again!**

Zucchini, Potato and Ham Soup

Recipe & picture courtesy of Rachael Ray

Serves 4
Prep Time: 20 min
Cook Time: 30 min

• 1 tablespoon butter
• 2 onions, chopped
• 2 large yellow-fleshed potatoes, such as Yukon gold (about 1 pound total), peeled and sliced 1/4 inch thick
• 3 zucchini (about 1 pound total), sliced 1/4 inch thick
• Salt
• One 32-ounce container (4 cups) chicken broth
• Two 1/4-inch-thick slices cooked ham (about 8 ounces), finely chopped
• 1/4 cup chopped fresh dill
• Pinch nutmeg
• Pumpernickel bread, for serving

1. In a large saucepan, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the potatoes and zucchini and season with salt. Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the vegetables are tender, about 20 minutes.
2. Using a blender, partially puree the soup, leaving some chunks. Stir in the ham, dill and nutmeg and serve with the bread.

**Personal Review: No Review Yet**

Turkey Burgers with Zucchini Relish

Recipe & picture courtesy of Rachael Ray

Serves 4

• 2 pounds ground turkey breast
• 1/3 cup finely chopped flat-leaf parsley (a generous handful)
• 1 tablespoon grill seasoning
• 1 tablespoon Dijon mustard
• 2 teaspoons poultry seasoning
• 1 tablespoon extra-virgin olive oil (EVOO)
• 4 slices sharp cheddar cheese
• 1 small zucchini, finely chopped
• 1/4 red bell pepper, seeded and finely chopped
• 1/2 small red onion, finely chopped
• 2 tablespoons thyme leaves, finely chopped
• 2 teaspoons hot pepper sauce
• Juice of 1 lime
• Salt
• 4 sandwich-size English muffins, preferably sourdough, fork split
• Softened butter, for spreading
• 4 red leaf lettuce leaves

1. In a medium bowl, combine the ground turkey, parsley, grill seasoning, mustard and poultry seasoning. Form 4 patties; using your thumb, make an indentation in the center of each to prevent bulging while cooking.
2. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook until the juices run clear, 6 to 7 minutes on each side. During the last few minutes of cooking, top each burger with a cheddar slice, tenting loosely with foil to melt the cheese.
3. Meanwhile, in a small bowl, combine the zucchini, bell pepper, red onion, thyme, hot sauce and lime juice. Season with salt.
4. Toast and butter the English muffins. Set a lettuce leaf and burger on each muffin bottom and top with some zucchini relish and a muffin top.

**Personal Review: No Review Yet**

Bacon Cheeseburger Meatloaf

Recipe & picture courtesy of Food Network

Cook Time: 55 min
Yield: 1 (9 by 5-inch) loaf

• 1 pound ground chuck
• 10 slices bacon, cooked and crumbled
• 1 (8-ounce) package sharp Cheddar, grated
• 2 large eggs, lightly beaten
• 1/4 cup bread crumbs, toasted
• 1/4 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup ketchup
• 2 tablespoons prepared mustard
• 1 (3-ounce) can French fried onions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
3. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
4. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

**Personal Review: This came out AMAZING. It wasn’t as firm as meatloaf usually is but it had such great taste. Everyone gobbled it up at dinner. There were no leftovers – I did cut the bacon raw before cooking it, it made it cook faster and instead of crumbling it I just put the pieces in as cut. It provided a nice crunch.**

Italian Baked Chicken and Pastina

Recipe & picture courtesy of Food Network

Cook Time: 40 min
Yield: 4 servings

• 1 cup pastina pasta (or any small pasta)
• 2 tablespoons olive oil
• 1/2 cup cubed chicken breast (1-inch cubes)
• 1/2 cup diced onion (about 1/2 a small onion)
• 1 clove garlic, minced
• 1 (14.5-ounce) can diced tomatoes with juice
• 1 cup shredded mozzarella
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan
• 1 tablespoon butter, plus more for buttering the baking dish

1. Preheat the oven to 400 degrees F.
2. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
3. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

**Personal Review: No Review Yet**

Easy Cauliflower & Broccoli Au Gratin

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 23 min
Makes: 10 servings, about 3/4 cup each

• 1 lb. large cauliflower florets
• 1 lb. large broccoli florets
• 1/2 cup water
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1/4 cup milk
• 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
• 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
• 10 RITZ Crackers, crushed
• 3 Tbsp. KRAFT Grated Parmesan Cheese

1. Combine vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain. Set aside.
2. Microwave cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 min. or until cream cheese is melted and mixture is well blended when stirred. Stir in sour cream; pour over vegetables. Sprinkle with Cheddar; microwave 2 min. or until melted.
3. Mix cracker crumbs and Parmesan; sprinkle over vegetables.

**Personal Review: No Review Yet**

Parmesan Crescent-Topped Chicken A La King

Recipe & picture courtesy of Pillsbury

Prep Time: 40 Min
Total Time: 1 Hr
Makes: 8 servings

Casserole

• 2 tablespoons butter
• 1 1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
• 1 1/2 cups carrot strips (1 1/2×1/4×1/4 inch)
• 1 1/2 cups cut fresh green beans or Green Giant® Valley Fresh Steamers^TM frozen cut green beans
• 1 cup thin red bell pepper strips (1 medium)
• 1/2 cup sliced green onions
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 3/4 cups Progresso® Chicken Broth (from 32-oz. carton)
• 3/4 cup milk
• 1/4 cup grated Parmesan cheese

Topping

• 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
• 1 egg white, beaten
• 2 tablespoons grated Parmesan cheese

1. Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
2. Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13×9-inch (3-quart) baking dish.
3. Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
4. Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

**Personal Review: No Review Yet**

Cheesy Meatballs

Recipe & picture courtesy of Rachael Ray

MAKES ABOUT 60
Prep Time: 30 min
Cook Time: 10 min

• 1 pound ground beef chuck
• 1 small onion, grated
• 3/4 cup breadcrumbs
• 3/4 cup grated parmesan cheese
• 3 tablespoons grated pecorino-romano cheese
• 3 tablespoons ketchup
• 1 tablespoon chopped flat-leaf parsley
• 4 fresh basil leaves, finely chopped
• 1 teaspoon salt
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1 large egg, beaten
• Extra-virgin olive oil

1. In a large mixing bowl, gently break apart the beef with a fork. Add the onion, breadcrumbs, parmesan, pecorino-romano, ketchup, parsley, basil, salt, Worcestershire sauce and garlic powder and stir gently to combine. Stir in the egg until just incorporated.
2. Using your hands, shape the meat into 1-inch balls, to make about 60 meatballs.
3. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning, until lightly browned, about 10 minutes, adding more oil when necessary. Drain on paper towels.

**Personal Review: No Review Yet**