Sweet Corn and Zucchini Pie by pinch of yum

 4 T butter

half of a yellow onion, diced

2 ears sweet corn

2 large zucchini, sliced very thinly(about 45 cups)

8 ounces sliced mushrooms

1 T dried basil

1 t dried oregano

1/2 t salt

12 ounces shredded chess (mozzarella and Swiss)

4 eggs, beaten

Instructions:

Preheat oven to 375 degrees

Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies sauté, cut the corn kernels off the cub. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.

Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Line a pie pan (9 inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with extra cheese for looks.

Cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices. 

Slow=cooker Citrus Braised Chicken Tacos by America's Test Kitchen

 1/4 cup thawed frozen orange juice concentrate

1/4 cup tomato paste

1 1/2 T Worcestershire sauce

4 garlic cloves, minced

1 T ground cumin

1 T dried oregano

2 teaspoons table salt

1 teaspoon pepper

1 teaspoon ground allspice

1 teaspoon ground cinnamon

3 pounds skinless chicken

1 onion, halved

3 strips orange zest

2 T distilled white vinegar

tortillas

Directions:

1. Whisk orange juice concentrate, tomato paste, Worcestershire, garlic, cumin, oregano, salt, pepper, allspice, and cinnamon together in slow cooker.

2. Add chicken and toss to coat with orange juice concentrate mixture. Nestle onion and orange zest into chicken mixture. Cover and cook until chicken is tender, 4-5 hours on low.

3. Discard onion and orange zest. Using potato masher or tongs, mash chicken until finely shredded.

4. Transfer contents of slow cooker to 12-inch nonstick skillet. Cook over medium-high heat, stirring occasionally, until liquid has mostly evaporated but chicken is still most, about 10 minutes.

5. Off heat, stir in vinegar. Season with salt and pepper to taste. sErve chicken on tortillas.

Egg Bites by All recipes

 Ingredients:

1 T extra-virgin olive oil, or as needed

8 large eggs

1 cup full fat cottage cheese

1 cup shredded Gruyere cheese

1/2 cup shredded Monterey Jack cheese

1/4 teaspoon hot sauce (optional)

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

3 strips bacon, cooked and chopped

Directions:

Preheat the oven to 325. Coat a 12 cup silicone muffin pan with olive oil

Combine eggs, cottage cheese, 3/4 cup gruyere, Monterey Jack cheese, hot sauce, salt and pepper in a blender and blend at medium speed until smooth, about 30 seconds.

Meanwhile, bring a large pot of water to a boil.

Placed the muffin pan in a large, high rimmed baking pan ( like a jelly-roll pan). Sprinkle with the remaining 1/4 cup gruyere cheese and bacon among the prepared cups. Then divide the egg mixture among the cups, filling them about 3/4 full.

Carefully pout boiling water into the rimmed pan (avoiding eggs, until water reaches halfway up the sides of the muffin pan. Carefully transfer to the oven and bake until eggs are just firm, about 24-30 minutes. Let cool 5 minutes before removing the bites from the pan. 

Cottage Cheese Pasta by eat the grains

 8 ounces pasta

1 Tablespoon olive oil

1 Cup diced onions

2 cloves garlic, minced

1 pound ground turkey

2 cups diced red bell pepper

1 teaspoon dried basil

1/2 teaspoon red pepper flakes

3 packed cups spinach, chopped

salt and pepper

Cottage cheese pasta sauce

2 cups pasta sauce

1 cup cottage cheese

Instructions:

1. Cook pasta. Bring a large pot of water to a boil and cook pasta according to the package instruction. When draining, reserve 1/4 cups of pasta water

2. Pre your veggies while the pasta water heats up

3. Brown your meat. When the water is about to boil, you'll start cooking everything else. It takes about 15 minutes to cook everything else. Heat a large nonstick pan over medium-low heat, add oil, and let it get hot. Add onions, salt and pepper and sauté for 3-4 minutes until softened. Then add garlic and sauté for 1 minute until fragrant. Add ground turkey and break it up with the back of a spoon or meat chopper. Sauté for 3-4 minutes. Add bell peppers, dried basil, red pepper flakes, salt and pepper, stir to combine and sauté for 4-5 minutes. Finally, add chopped spinach, stir to combine and salute for 1-2 minutes until wilted. 

4. Make the sauce. While the meat and veggies are cooking, make your pasta sauce. Add marinara sauce and cottage cheese to a high-speed blender or food processor and blend until smooth and creamy.

5. Drain Pasta, saving 1/4 cup of pasta water.

6. Assemble. Add cooked pasta, cottage cheese pasta sauce and 2 tablespoons of pasta water or more and stir to combine. Let warm through, about 1-2 minutes.

Low Carb Chicken and Broccoli Casserole by Lauren fit Foodie

 24 oz steamable broccoli

1 large yellow onion, diced

24 oz sliced mushrooms

1 Tablespoon olive oil

4 cups cooked chicken

1/4 cup = 2 tablespoons flour

2.5 cups fat free milk

1.5 cup plain nonfat greek yogurt

1/2 cup light mayo

1 Tablespoon ranch seasoning

` tsp salt

1/2 teaspoon pepper

1 cup shredded cheddar cheese

Instructions

1. Preheat over to 350 degrees

2.  Spray 9 x 13 pan dish with cooking spray.

3. Begin by preparing the veggies. Cook broccoli in the microwave according to package directions and drain once done, set aside. Wash mushrooms and dry well and dice your onions.

4. In a large skillet, add the olive oil and set to medium heat. Add the mushrooms and onions and cook for 5-6 minutes or until mushrooms are tender. Drain any liquid.

5. Sprinkle the flour over the mushrooms, and stir until the flour is evenly dispersed. Then add the milk and bring the mixture to a boil, stirring consonantly for 4-5 minutes or until the mixture has thickened. Remove from heat. 

6. In a very large bowel, add the yogurt, may, ranch seasoning mix, salt and pepper. Mix to combine. Then add the mushroom mixture, broccoli, and chicken. Stir until everything is mixed together well, then add it to the prepared dish and sprinkle evenly with the cheese.

7. Bake for 15-20 minutes or until it becoms bubbly around the edges.

  

Mexican Lasagna

 1 lbs ground beef

Salsa

Pasta Sauce

Cheese

2 can Refried Beans

Flour Tortillas

Brown beef and then add taco seasoning. 

Mix a jar of pasta sauce with salsa.

Layer tortillas, beans, sauce, meat, and cheese until you get to the top (no cheese on top).

Bake at 350 degrees for 30 minutes or until tortillas are golden brown. Top with cheese and bake for five more minutes.

Serve with chips.

Pancakes

 1 1/2 cups Flour

1 tsp Salt

3 Tbsp Sugar

1 3/4 tsp Baking Powder

2 Eggs

3 Tbsp Oil

1 1/4 cups Milk (or buttermilk)

Mix liquid ingredients quickly into the dry ingredients.