Zucchini Tater Tots

When summer rolls around and your zucchinis are growing faster than your weeds, I love to make them in to "tater tots"!

Ingredients

• 1 small zucchini (1/2 cup)
• 1 small yellow squash (1/2 cup)
• 3 tbsp egg substitute
• ¼ whole wheat bread crumbs
• 1 glove minced garlic
• ¼ tsp red pepper flake
• ¼ onion diced
• 2 oz fresh Parmesan cheese
• salt and pepper to taste
• I tbsp olive oil
• Mini Muffin Tin, prepared (lightly coated with cooking spray)

Instructions

1. Preheat your oven to 400 degrees
2. Grate your zucchini and squash into a bowl, yielding at least ½ cup of each vegetable.
3. Place the vegetables in cheese cloth or colander over a bowl and allow some of the water from the vegetables drain off.
4. Meanwhile in a pan over medium heat, add the olive oil to the pan and sauté the onions until translucent.
5. Add the garlic and sauté for 3 to 4 additional minutes. Set aside to cool.
6. In a mixing bowl combine all the ingredients together, mixing until combined. Add garlic and onions from sauté pan.
7. Begin spooning the mixture into the tin making sure each cup is firmly packed.
8. Bake for 15-20 minutes.

Alfredo Dip

This recipe definitely measures up with Olive Garden's Alfredo sauce that I'm crazy about. :)  Use this sauce recipe over pasta for a wonderful meal.

Ingredients:

1/2 cup butter {no substitutes}

1 pint heavy whipping cream

1 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

1 tsp dried basil

1 tsp Italian seasoning

1 cup parmesan cheese, grated

Preparation:

Melt butter in a large skillet. Add heavy cream and garlic powder; heat to a simmer. Using a whisk; stir in salt, pepper, basil, Italian seasoning, and parmesan cheese. Continue to simmer for 15 minutes, or until thickened; stirring occasionally. Pour sauce into a small serving bowl. Enjoy with bread sticks for dipping.

16 Servings

Cream Of Anything Soup Base

Lots of recipes call for “cream of…” type canned soups. This could be cream of mushroom, cream of celery, cream of chicken, cream of potato etc.

Instead of continually buying the cans, why not make this frugal cream of anything soup mix and use it anytime a recipe calls for the soup. It’s quick and easy to put together and quite a bit cheaper than buying canned soup. It also takes up less room and lasts for up to a year.

Cream of Anything Soup Mix

• 4 c. powdered milk
• 1 1/2 c. cornstarch
• 1/2 c. chicken base with parsley - no MSG *
• 4 tbs. dried onion flakes
• 1 tbs. dried ground thyme
• 2 tbs basil – crushed dried
• 1 tbs. pepper

* For a vegetarian version of this soup, use vegetable broth bullion instead.

Measure all ingredients and pour them into a container with an airtight seal. I like to use a tupperware type container, but a larger freezer bag will work as well. Be sure to label your container. Shake or mix well before you use, the corn starch can settle to the bottom of the mix.

To Use The Mix:

Combine 1/3 cup of the mix with 1 cup of water and heat it over medium low heat in a small saucepan until it starts to thicken. This is the equivalent of one can of soup.