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bruschetta (tomato & basil)



6 or 7 ripe plum or roma tomatoes
2 cloves of garlic, minced
6-8 fresh basil leaves, chopped
1 T EVOO
1 t balsamic vinegar
salt and pepper to taste

Mix all ingredients together.

1 baguette
1/4 cup olive oil

Cut bread thin. 1/2" is perfect. Cut diagonally. Coat slices in olive oil, put on cookie sheet olive oil side down in 450 degree oven for 5 min. top rack or until bread begins to turn golden brown.

Top bread with tomato mix right before serving or bread may get soggy.
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Zucchini Chips                from Liz
1 Preheat oven to 450 degrees. Line baking sheet with parchment paper (or foil will work, but parchment paper works best), and spray with non-stick cooking spray.
2 Wash zucchini and slice into 1/4 inch slices.
3 Mix the bread crumbs, Parmesan and seasoning in one bowl. Place the egg whites in another bowl.
4 Dip zucchini slices in the egg whites, followed by the breadcrumb mixture, coating them evenly.
5 Spread zucchini out on in a single layer on the baking sheet. Roast 7 minutes. Turn zucchini over. Roast another 7-8 minutes, or until coating is crispy and golden brown. Serve immediately.

 Ingredients
2 Large zucchini, sliced into 1/4 inch disks
1/4 cup Dry breadcrumbs
 1 1/4 cup Grated fresh parmesan cheese (or grated asiago cheese)
 2 Egg whites
 1/4 tsp Seasoned salt
1/4 tsp Garlic powder
1/8 tsp Freshly ground black pepper
Optional Seasonings: 1/4 teaspoon of any of the following: dried onion powder, oregano, Mrs.Dash seasoning, Cajun seasoning, Stevia, parsley, or basil Breakdown 4 Servings 70 Calories Per Serving 1.5 g Fat 10 g Carbohydrate 2 g Fiber 3 g Sugar 6 g Protein *


 * 1 I like Panko
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Gouda Cheese in Puff Pastry               from Maere
One container of Gouda cheese
Pepperidge Farm puff pastry dough sheet
Dijon mustard

Take wax off cheese and spread mustard. Thaw puff pastry then wrap around cheese. Great cookie sheet. 

Bake at 400 degrees for 30 minutes or until golden brown. 


Serve with crackers and Granny Smith apples. 
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Pioneer Woman's Restaurant Style Salsa



Pioneer Woman's Restaurant Style Salsa                 from Jessica
Ingredients
Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced
Directions
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.
Notes
*I do this in my Vitamix, so easy! The two of us go through it pretty quickly, but it is a large batch.