Faux Fried (Baked) Zucchini

Everyone loves fried zucchini, but man is it grease loaded-- and no one wants to feel that guilty! So here is a lighter alternative. We have made it several times, but I have never snapped my own picture-- so thanks to Family Favorite Recipes for the awesome recipe, and borrowed picture.

Faux Fried (Baked) Zucchini, Favorite Family Recipes

4-5 small zucchini spears, cut on an angle

2 eggs

1-2 Tbsp. milk

1 c. Italian-style bread crumbs or finely blended croutons

1/2 c. parmesan cheese

Salt and Pepper to taste

Butter or cooking spray

First, line a baking sheet with cooking spray. Next, combine eggs and milk in a bowl. In a separate bowl, combine bread crumbs, Parmesan cheese, and salt and pepper. Dip each zucchini piece into the egg mixture, then dip into bread crumbs until evenly coated in crumbs. Place zucchini on baking sheet, spray the top of each with cooking/butter spray and then bake in the oven at 425-degrees for about 10-12 minutes or until golden brown. For an added crisp, turn the oven to broil and cook for about 30-45 seconds longer or until golden (watch them closely to prevent burning). Remove from oven and serve hot with ranch dressing or marinara/pizza sauce for dipping.

Chicken Tortilla Soup

This recipe comes straight from one of my personal favorite food blogs, Favorite Family Recipes. We try to do dinner with my extended family at my grandparent's house, at least one Sunday a month. There is always a theme, the most recent, was Soup. Everyone brought some sort of yummy soup dish. This is what we took, and it was a hit. Totally delicious! I highly recommend it!

Chicken Tortilla Soup, Favorite Family Recipes

3 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
3 (14.5oz) can chicken broth
2 cans corn (drained)
1/2 tsp. chili powder
2 Tbsp. lemon or lime juice(or both!)
1-2 c. salsa

2 cans white Northwestern Beans
1 c. tortilla chips
½ c. shredded Monterey Jack cheese
1 avacado

In large pot boil chicken for about 25 minutes or until cooked through. Remove chicken, cool, and shred. In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear. Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture. Add shredded chicken,corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil. Reduce heat and simmer 30-40 min. Top with corn chips, cheese, avacado, and a little sour cream.