Monthly Archives: August 2012

Zucchini Fries

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We made zucchini fries with our supper tonight (you can see them on the right side).  They were really good so I thought I’d share the recipe.  Once again the picture is a bit blurry because my camera on my phone keeps getting set wrong and then I don’t notice until after I’ve eaten the food.  So they are a little hard to see.  Everyone liked these except the youngest, who ate 3 and then decided she didn’t really like them. 🙂  She is the picky one though and she hates zucchini so the fact that I got her to eat 3 of them was quite an accomplishment.  She did however eat everything else we made tonight without picking veggies out of the stir fry!

Zucchini Fries

fresh zucchini, chopped in fry shapes
1 egg white
1/4 cup milk
bread crumbs (I used 2 dried pieces of Ezekiel Bread)
italian seasoning ( to taste- I just dumped some in)
salt (optional)
garlic powder (to taste- I just dumped this in too)
1/4 cup grated parmesan

Mix the egg white and milk.  Grind the bread up in a food processor and add seasonings and parmesan.  Dip the zucchini chunks in the egg mixture and then in the breading.  Place on a greased cookie sheet and cook for 30 minutes at 425 degrees.

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More Breakfast for Supper

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I do frequently make breakfast items for supper: waffles, pancakes, omelets, crepes, and sometimes just cereal 😉  So tonight I felt like breakfast casserole.  I found this one online and was too lazy to even take a picture so I stole the original one.  Giving credit though: http://allrecipes.com/recipe/hash-brown-and-egg-casserole/detail.aspx 

It was super simple to make.  You could sub bacon!! instead of sausage.

  • 1 (2 pound) package frozen hash brown potatoes, thawed
  • 1 pound pork sausage
  • 1 small onion, diced
  • 5-6 eggs
  • 1/2 cup milk
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • salt and ground black pepper to taste
  • 12 ounces shredded Cheddar cheese
 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
  2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
  3. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.