Zucchini Grilled Cheese

2 c. grated zucchini
1 large egg
1/2 c. freshly grated Parmesan
2 green onions, thinly sliced
1/4 c. cornstarch
kosher salt
Freshly ground black pepper
Vegetable oil, for cooking
2 c. shredded Cheddar

 

1. Squeeze excess moisture out of zucchini with a clean kitchen towel. In a medium bowl, combine zucchini with egg, Parmesan, green onions and cornstarch. Season with salt and pepper.
2. In large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop about 1/4 cup of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.
3. Cook until lightly golden on both sides, about 4 minutes per side. Remove from heat to drain on paper towels and repeat with remaining zucchini mixture. Wipe skillet clean.
4. Place two zucchini patties in the same skillet over medium heat. Top both with shredded cheese, then place two more zucchini patties on top to form two sandwiches. Cook until the cheese has melted, about 2 minutes per side.
5. Repeat with remaining ingredients. Serve immediately.

 

Buffalo Chicken Stuffed Spaghetti Squash

1 1/4 lbs chicken breast- shredded
1 medium spaghetti squash, halved (about 3 lbs)
1 rib celery, thinly sliced
1-2 green onions, white and green part thinly sliced
1/4 c diced red bell pepper
1/2 c buffalo sauce
1/4 creamy ranch dressing (optional)
1/4 c crumbled blue cheese (optional)

Instructions:
To roast squash:
Preheat over to 350 degrees
Line a baking sheet with parchment paper and set aside
Slice both ends from squash and discard
Stand squash up on one of the cut ends and use a large knife to cut the squash in half lengthwise
Scoop seeds and stringy inside out using a large spoon
Place squash cut side down on the baking sheet
Bake for 30-40 minutes or until squash is tender (bigger squash will take longer)
Allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the shells.
While squash is roasting, cook the chicken



Chicken:
Place a medium skillet over medium-high heat. Add 1 tsp coconut oil and swirl pan to coat with the oil. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes ot until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks


Assembling:
Place squash shreds, chicken, celery, onions, peppers and buffalo sauce in a large bowl. Toss well to coat. Spoon mixture into shells. Return stuffed shells back to the baking sheet and place in oven (still at 350) for 10-15 minutes of until heated through.
Serve with dressing abd/or crumbled blue cheese if desired.

Chicken Salad Sandwiches

16 oz MINI Farfalle (bowtie) pasta - cooker
6 c chicken
4 green onions
2 c celery
1 c slivered almonds
4 c red grapes
3 c gala apples













Dressing
16 oz Kraft Coleslaw Dressing
2 tsp salt
3 tsp pepper
2 dashes thyme (I do about 1/2 tsp)
2 pinches ginger (again I do about 1/2 tsp but I like ginger)
2 c mayo

Dice chicken, green onions, and celery. Cut red grapes in half and thinly slice gala apples. Mix in large bowl and then top with dressing. Chill and serve on rolls.  Serves "20" (I use "" because it makes a HUGE tupperware... we made 3 for Lucy's blessing and only used 1 with 38 of us)