Zucchini Dill Soup

If you can’t find pre-sliced zucchini or yellow squash in the grocery store, slice it yourself. Feel free to be creative and toss in your own ingredients to suit your tastes. This soup can be reheated the next day. 

Ingredients

2 Tbsp. unsalted butter
1-1/2 to 2 lbs. sliced zucchini and yellow squash
1 large onion, chopped
2 tsp. chopped garlic
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh parsley
5 cups low sodium chicken broth
½ cup heavy cream (optional)

Directions

Melt butter in large pot over medium-high heat. Add zucchini, onion, garlic, dill and parsley. Sauté until tender, about 10 minutes. Add broth and bring soup to a boil. Cover, reduce heat, and simmer for 10 minutes. When done, remove pot from heat. Let cool slightly and then blend with immersion blender. If you like a creamy soup, gently stir in the heavy cream at this stage. Ladle into individual bowls and serve. Serves 6 to 8.

 

Zucchini Soup

Baked Egg Rolls

Ingredients

1 pound package frozen broccoli stir-fry vegetable blend
1 cup shredded cooked chicken
41⁄2 tsp. low sodium soy sauce
2 tsp. sesame oil
2 garlic cloves, minced
1⁄2 tsp. ground ginger
8 oz. all-purpose pasta or egg roll wrappers
1 egg, beaten
1 jar of duck sauce

Directions

Preheat oven to 400 degrees. In a bowl, combine ½ package chopped, defrosted vegetables, chicken, soy sauce, sesame oil and spices. Place 1⁄4 cup mixture into the center of each wrapper. Fold bottom corner over filling then fold two sides toward the center. Moisten flap of remaining corner with beaten egg and seal.

Place egg rolls seam side down on a greased baking sheet. Spray tops of wrappers with nonstick cooking spray or brush with beaten egg. Bake for 15 minutes or until browned. Makes 8 servings. Recipe may be doubled. Serve warm with duck sauce.

Spinach Balls

Ingredients

(2) 10 oz. packages frozen chopped spinach, thawed and squeezed dry
2 cups crushed herb stuffing mix
1 cup grated Parmesan cheese
cup melted butter
4 green onions, chopped
3 eggs, beaten

Directions

Preheat oven to 350 degrees. Combine ingredients in a large bowl and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Bake on an ungreased baking sheet for 10 to 15 minutes or until golden brown. Serve with your favorite mustard. Makes 20 to 24 spinach balls.

Spinach Pumpernickel Dip

Ingredients

10 oz. package frozen chopped spinach, thawed and squeezed dry
1 package dry onion soup mix
1 cups sour cream
1 cup mayonnaise
8 oz. can sliced water chestnuts, drained and chopped
3 green onions, chopped
1 round pumpernickel bread

Directions

Mix together soup mix, sour cream, and mayonnaise until blended. Add spinach, water chestnuts, and green onions. Cover and chill. Just before serving, cut circle into top of bread and hollow out a bowl shape, saving pieces of bread to place around platter for dip. Spoon spinach mixture into hollow and serve.

Stuffed Mushrooms

Ingredients

(2) 16 oz. packages whole white mushrooms
3 oz. package cream cheese, softened
1⁄2 cup mayonnaise
1⁄2 cup sour cream
14 oz. can artichoke hearts, drained and chopped
10 oz. package frozen chopped spinach, thawed and squeezed dry
1⁄3 cup shredded mozzarella cheese
3⁄4 tsp. garlic powder
4 Tbsp. shredded Parmesan cheese
2 Tbsp. grated Parmesan cheese

Directions

Preheat oven to 400 degrees. Remove stems from mushrooms and discard or save for another use. Clean mushrooms and pat dry with paper towel. Meanwhile, beat cream cheese, mayonnaise, and sour cream in a small bowl. Add artichokes, spinach, mozzarella cheese, garlic powder, and shredded Parmesan cheese.

Fill each mushroom cap with 1 Tbsp. spinach mixture. Place mushrooms on greased baking sheet and sprinkle with grated Parmesan cheese. Bake for 20 minutes or until tender. Transfer to platter and serve warm.