Zucchini Fritters for Breakfast

Makes: 10 - 12 patties, 2 patties per serving
Utensils:
Saladmaster Machine
8" Chef's Gourmet Skillet
medium mixing bowl


Ingredients

2 cups zucchini, shredded, use Cone #1 

1 tablespoon herb of choice, chopped (see tips)
2 green onions, chopped
1 egg
1⁄4 cup feta cheese, crumbled
1⁄3 cup whole wheat flour


Directions

Place all ingredients in bowl and mix well.
Preheat skillet on medium-low heat. When several drops of water sprinkled on skillet skitter and dissipate, use spoon to scoop mixture into pan, flatten with back of the spoon to create patty approximately 4 inches (10 cm) in diameter; cook 2 to 3 patties at a time. Cover with 3 Qt. Sauce Pan or 9" Small Skillet cover and cook for approximately 4 minutes until golden brown. Turn patties and cook other side, approximately 4 minutes, until golden brown.

TIPS

Tasty herbs for this dish are rosemary, tarragon, sage and parsley.

Holly's Slow cooker Taco Chili-Soup

Ingredients:

-MP5 cooker
-28 oz peeled and crushed tomatoes
-Can of rinsed black beans
-Can of hot chili beans
-Can of diced tomatoes with chili seasoning
-1.5 cups of frozen corn
-1 onion diced or chopped (#2 cone)
-1 can of beer or water
-1 packet of Taco Soup Mix
-1.5 TB of cumin
-1 TB of chili powder
-2-3 frozen chicken breasts

Directions:
Add all ingredients to the MP5 (slow cooker). Place frozen chicken breasts on top. Set temperature to 350. Once it clicks, wait 5 minutes and then reduce temperature to 185. Cook for 3-4 hours. Take out chicken and shred (use #3 cone) and place back into MP5. Enjoy!!!

You can pair it with saltines, pour over tortilla chips, dollop with Greek yogurt, plain yogurt, or sour cream and/or shred cheese on top.





In crockpot:

1. Place the ingredients in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Saladmaster Website: Apple-Butternut Squash Soup

APPLE-BUTTERNUT SQUASH SOUP

Makes: 8 servings, 1 cup (240g) each 

Utensil: Saladmaster Machine, Multi-Purpose 5 Qt./4.7 L Oil Core MP5 (***I (Holly) used my electric skillet), 7" Santoku Knife

INGREDIENTS

1

large

butternut squash

5 - 6

cups

chicken broth, divided

(1.2 - 1.4

L)

2

large

Granny Smith apples, peeled and shredded, use Cone #1

2

onions, shredded, use Cone #1

¹⁄₂

teaspoon

nutmeg

(1

g)

¹⁄₂

teaspoon

allspice

(1

g)

1

teaspoon

cinnamon

(3

g)

1

teaspoon

dry thyme

(1

g)

salt and pepper to taste

DIRECTIONS

1. Cut butternut squash in half lengthwise and remove pulp and seeds. Set seeds aside. Cut each half into half again, and then cut each piece in half. Place squash pieces into MP5 skin-side down (it’s OK to stack if necessary).
2. Add 1 cup (240 mL) of chicken broth. Place temperature on digital probe to 200°F/90°C and timer on 45 minutes.
3. When finished remove squash, take spoon and scoop out the meat of the squash, discard the skin. Place back into MP5.
4. Add all ingredients to the MP5 and stir well. Mash the squash against the wall of the MP5 with the bottom of the spoon so there are no lumps.
5. Place temperature on digital probe to 250°F/120°C and timer on 60 minutes. Add an additional cup of chicken broth if soup needs to be thinned.
6. Once the soup is done cooking, slightly cool. Place all contents into food processor or use blender-wand to bring to a creamy consistency. Can also be eaten as-is without blending, if desired.
7. If using food processor, return soup to MP5 and cover to keep warm until serving. Garnish with a dollop of sour cream, if desired.

TIPS

• Save seeds to toast and eat like pumpkin seeds.
• Can use vegetable broth instead of chicken broth.
• Refrigerate leftovers.
• Serve as a meal starter or with a salad and a hearty bread as a light main dish.

HideNutritional Information per Serving

Calories: 

131

Total Fat: 

1g

Saturated Fat: 

0g

Cholesterol: 

0mg

Sodium: 

493mg

Total Carbs: 

28g

Dietary Fiber: 

5g

Sugar: 

9g

Protein: 

5g