Chocolate Chip Zucchini Snake Cake

3 cups grated un-peeled zucchini

1 cup un-sweeten applesauce

2 cups sugar

3 eggs

3 cups all-purpose flour

½ tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3 tsp. ground cinnamon

1 ½ cups semi-sweet chocolate chips

Whisk together the flour, baking powder, baking soda, salt and cinnamon. Add zucchini, applesauce, sugar, and eggs. Mix until ingredients combined. Stir in chocolate chips. Place in greased & floured 9X13 baking pan and bake for 35 minutes on 350 degrees. Top of cake should look moist, but bounce back when lightly touched. I usually serve this warm with a little dab of butter over the top. Tightly cover any leftovers. Can store on counter for 2 -3 days or the refrigerator for 5 days. This cake also freezes well. You can also make this into zucchini bread by placing in a loaf pan. My favorite is the Pampered Chef Mini Loaf Pan. Makes 6 mini loaves.

Zucchini Bacon & Tomato Pancakes

3 cups grated zucchini
1/2 tsp. salt

2 eggs

1 clove garlic, crushed

1/3 cup all-purpose flour

¼ cup grated Parmesan cheese

1 T/ finely chopped onion

1/8 tsp. ground black pepper

Dairy sour cream; fresh garden tomatoes chopped, and cooked bacon crumbled for toppings.

Trim and coarsely shred zucchini. In a bowl, toss zucchini with salt. Place in colander. Drain for 15 minutes. Discard liquid. In a bowl, beat eggs and crushed garlic. Stir in flour, cheese, onion and pepper just until moistened (batter will be lumpy). Stir in zucchini just until combined. For each pancake, spoon 1 heaping tablespoon batter on hot griddle, spread to 2-inch circle. Cook over medium heat 2 to 3 minutes on each side or until pancake is golden brown. Keep pancakes warm while cooking other pancakes. Serve topped with sour cream, tomatoes and bacon.

Mediterranean Café Salad

Dressing:
¼ c. olive oil or vegetable Oil
3 T. red or white wine vinegar
1 envelope Lipton's onion soup mix
1 clove garlic

Salad:
Medium cucumber
1 can medium size olives
1 red bell pepper and small red onion
2 cups cooked chicken or 1 can (12 oz.) solid white albacore tuna packed in water, drained and flaked
1 head of romaine lettuce
1 can Great Northern beans, drained & rinsed
½ cup crumbled Feta cheese

Mix dressing ingredients and set aside. In large bowl, mix Salad ingredients. Toss with dressing & serve.

Crunchy Curried Chicken Salad

1/2 cup (125 mL) whole cashews
1/2 cup (125 mL) sweetened flaked coconut
1 tbsp (15 mL) curry powder
2 tbsp (30 mL) mango chutney
1/2 cup (125 mL) plain yogurt
3 cooked boneless, skinless chicken breasts (about 3 cups/750 mL diced)
2-3 green onions with tops
1 large Granny Smith apple
4 cups (1 L) mixed baby greens

Directions:

1. Place cashews in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until cashews are fragrant, stirring every 30 seconds; remove and set aside. Place coconut in Micro-Cooker®. Microwave on HIGH 2-3 minutes or until deep golden brown, stirring every 20 seconds; set aside. Place curry powder into (8-in./20-cm) Sauté Pan; cook over medium-high heat 1-2 minutes or until fragrant.

2. In Stainless (2-qt./2-L) Mixing Bowl, combine chutney and curry powder. Add yogurt; stir until smooth. Reserve 1/4 cup (50 mL) of the dressing.

3. Using Chef's Knife, dice chicken into 1-in. (2.5-cm) pieces. Thinly slice green onions and apple. Add chicken and green onions to remaining dressing in mixing bowl; stir to coat. Combine apple and mixed greens in Stainless (4-qt./4-L) Mixing Bowl. To serve, divide greens mixture among serving plates and top with chicken mixture. Sprinkle with cashews and coconut. Drizzle with reserved dressing.

Yield: 4 servings

Nutrients per serving: Nutrients per serving: Calories 410, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 90 mg, Carbohydrate 30 g, Protein 39 g, Sodium 310 mg, Fiber 4 g

Diabetic exchanges per serving: 2 fruit, 5 low-fat meat (2 carb)

Cook’s Tips: It’s a good idea to cook extra chicken breasts when preparing dinner early in the week. You'll be a big step ahead in preparing meals like this one a couple of nights a week.

Any type of mango chutney, such as Major Grey's or hot mango chutney, can be used in this recipe. Any tart, crisp apple, such as Jonathan, can be substituted for the Granny Smith apple.

© 2009 The Pampered Chef

Stuffed Taco Shells

1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream

In a 10" skillet cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. Meanwhile, cook the pasta shells, drain and toss with butter or olive oil.

Pour salsa in the bottom of a 9 x 13 inch baking dish. Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce. Cover and bake in the oven at 350 degrees for 30 minutes. Uncover, and sprinkle crushed chips and shredded cheeses on top. Cook 10- 15 minutes or until cheese is melted and bubbly. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Mediterranean Chicken Couscous

• 1 1/4 cups low-sodium fat-free chicken broth
• 1 (5.6-ounce) package toasted pine nut couscous mix
• 3 cups chopped cooked chicken (about 1 rotisserie chicken)
• 1/4 cup chopped fresh basil
• 1 (4-ounce) package crumbled feta cheese
• 1 pint grape tomatoes, halved
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon rind
• 1/4 teaspoon pepper
• Garnish: fresh basil leaves

Preparation

Heat broth and seasoning packet from couscous in the microwave on HIGH for 3 to 5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.

Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve warm or cold. Garnish, if desired.

Tip: You'll need to buy a 2/3-ounce package of fresh basil and 1 rotisserie chicken to get the right amount of basil and chicken for this recipe. Substitute 4 teaspoons of dried basil if you can't find fresh.