Baked Zucchini Sticks

Ingredients

3 medium zucchini sliced into 3″ x 1/2″ sticks
1 large egg white
1/2  cup seasoned bread crumbs
2-3 tbsp grated Parmesan cheese
cooking spray
1/4 tsp garlic powder
salt
fresh pepper

Directions:

In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with home made marinara sauce or your favorite jar of sauce for dipping.

Chicken Tortilla Soup

Tortilla soup

1 small onion chopped (1/2 cup or more)
2 cloves garlic chopped
1 jalapeno pepper - seeded and chopped
4 cups chicken broth (or more)
1 14.5 ounce can diced tomatoes undrained
1 small can of diced chili peppers                         1/4 teaspoon kosher salt or sea salt
2 cups shredded chicken (or more)

Juice from one lime
chopped fresh cilantro
1 ripe avocado
shredded Monterey Jack cheese


Add the first 8 ingredients to the pot
Heat to a boil, cover and simmer 15 minutes until onion is tender
Add lime juice and cilantro

Serve soup with avocado slices or chunks on top

Garnish with tortilla strips.

Tuscan Ravioli with Tomato Basil Cream Sauce 

1 (20-oz.) package refrigerated four-cheese ravioli*
1 T olive oil
1 clove of garlic crushed or minced
1 14 ounce can petite diced tomatoes
1 (16-oz.) jar Classico Lite Alfredo sauce
3 tablespoons white wine
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese

1. Prepare pasta according to package directions.

2. While pasta water is getting hot, and pasta iss cooking put olive oil in a medium saucepan on low heat, add garlic and stir until fragrant. Add can of tomatoes and cook on low for 5 minutes.
3. Pour Alfredo sauce into a medium saucepan.
4. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired. Season with pepper and maybe a few red pepper flakes (optional- if you want to add a kick)!
** recipe adapted from Southern Living 2007 (they called for Sun dried Tomato Alfredo Sauce fresh tomatoes, and no garlic or oil .
Garnish: fresh basil strips