The first one came from BHG.com. I have never made French Onion Dip, not even with the soup mix but this one looks easy. I would swap out the sour cream for greek yogurt. I like it better and it is better for you!
French Onion Dip
Prep: 15 minutes Chill: 1 to 24 hours
1-1/2 cups chopped sweet onion (such as Vidalia or Walla Walla)
2 Tbsp. butter or margarine
1 8-oz. carton dairy sour cream
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
1/8 tsp. cayenne pepper
4 tsp. snipped fresh chives
Milk (optional)
Fresh chives (optional)
Chips and/or sliced fresh vegetables
Directions
1. Cook onion in butter or margarine in a medium skillet about 5 minutes or until tender; cool.
2. Combine cooked onion, sour cream, salt, black pepper, and red pepper in a blender container or food processor bowl. Cover and blend or process until nearly smooth. Transfer to a small bowl. Stir in snipped chives. Cover and chill for 1 to 24 hours.
3. Before serving, stir in a little milk, if necessary, to make of dipping consistency. If desired, garnish with fresh chives. Serve with chips and/or sliced vegetables. Makes about 1-1/2 cups.
The next one is also from BHG.com. This is something else to do with zucchini. If you planted zucchini this year try it. Our plants are gone. One died and one was eaten.
Zucchini Cakes with Mushroom Ragout
Nonstick cooking spray
1/2 of a medium zucchini, shredded (1 cup)
1 8-1/2 oz. pkg. corn muffin mix
1 cup shredded cheddar cheese (4 oz.)
1/4 cup milk
1 egg
1/4 tsp. cayenne pepper
12 oz. assorted mushrooms, quartered (4-1/2 cups)
1 cup drained bottled roasted red sweet peppers
Directions
1. Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.
2. In mixing bowl combine zucchini, muffin mix, cheese, milk, egg, and cayenne pepper; spoon evenly into prepared muffin cups. Bake for 11 to 14 minutes or until golden.
3. Meanwhile, heat 1 Tbsp. olive oil in large skillet over medium-high heat. Add mushrooms; cook 3 to 4 minutes or until tender, stirring occasionally. Season with salt and pepper. Place roasted peppers in blender. Cover; blend until nearly smooth.
4. Arrange 3 cakes on each plate with some of the mushrooms and pepper sauce. Makes 4 servings.
1/2 of a medium zucchini, shredded (1 cup)
1 8-1/2 oz. pkg. corn muffin mix
1 cup shredded cheddar cheese (4 oz.)
1/4 cup milk
1 egg
1/4 tsp. cayenne pepper
12 oz. assorted mushrooms, quartered (4-1/2 cups)
1 cup drained bottled roasted red sweet peppers
Directions
1. Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.
2. In mixing bowl combine zucchini, muffin mix, cheese, milk, egg, and cayenne pepper; spoon evenly into prepared muffin cups. Bake for 11 to 14 minutes or until golden.
3. Meanwhile, heat 1 Tbsp. olive oil in large skillet over medium-high heat. Add mushrooms; cook 3 to 4 minutes or until tender, stirring occasionally. Season with salt and pepper. Place roasted peppers in blender. Cover; blend until nearly smooth.
4. Arrange 3 cakes on each plate with some of the mushrooms and pepper sauce. Makes 4 servings.
The next recipe is from Barilla. I would use a different pasta but it sound delish!
Cheese and Spinach Tortellini with Yellow Squash, Thyme, Chicken and Tomatoes
1 package (family size) BARILLA Spinach and Cheese Tortellini
1 each yellow squash, sliced
2 each chicken breasts, cut into cubes
2 sprigs fresh thyme
1 can (14 ounces) canned diced tomatoes
3 tablespoons olive oil
2 cloves garlic
to taste salt & freshly ground black pepper
1 each yellow squash, sliced
2 each chicken breasts, cut into cubes
2 sprigs fresh thyme
1 can (14 ounces) canned diced tomatoes
3 tablespoons olive oil
2 cloves garlic
to taste salt & freshly ground black pepper
BRING a large pot of salted water to a boil.
SAUTÉ garlic in olive oil for two minutes or until slightly yellow in a large skillet.
ADD yellow squash to skillet and sauté for 1 additional minute.
ADD cubed chicken breast and thyme; sauté for 3 minutes. Season with salt and pepper to taste.
ADD canned diced tomatoes and continue cooking for another 3 minutes.
Meanwhile, COOK Tortellini according to package directions. Drain and toss well with chicken and vegetables mixture.
