Parmesan Zucchini Crisps

Parmesan Zucchini Crisps

2 pounds fresh zucchini, sliced 1/4” thick
1 tablespoon olive oil
¼ cup bread crumbs
¼ cup fresh grated parmesan cheese
1/8 teaspoon salt
pepper to taste

Preheat oven to 450. Drizzle olive oil over zucchini slices and toss until zucchini is completely coated. Mix other ingredients; dip zucchini into parmesan mixture and press parmesan mixture to coat the zucchini slices. Lay zucchini slices in a single layer on a sprayed baking pan. Bake 25-30 minutes.

Cucumbers in Dressing

Cucumbers in Dressing
4 cucumbers, peeled and sliced
1 cup mayonnaise
4 tablespoons vinegar
½ cup sugar
¼ teaspoon salt
Mix and refrigerate
(note: You can make this using reduced fat or fat free mayonnaise and Splenda)

Baked Crab Rangoon

Baked Crab Rangoon


6 ounces canned crab meat, drained & flaked

4 ounces Neufchatel cheese

½ cup thinly sliced green onions

¼ cup light mayonnaise

12 won ton wrappers


Preheat oven to 350. Combine crab, cheese, onions and mayonnaise. Spray 12 medium muffin cups; gently press won ton wrappers into muffin cups. Fill wrappers evenly with crab mixture. Bake 18-20 minutes.

Easy Fruit Salad

Easy Fruit Salad


1 can pineapple chunks, with juice

2 sliced bananas

1 small can mandarin oranges, drained

1 15 oz. Can fruit cocktail, with juice

1 3 oz. Box instant lemon pudding


Mix and refrigerate