Carrot, Zucchini and Potata Cakes

I was very excited to try these but ultimately disappointed. They are basically hashbrowns with a different flavor. I'm not a hashbrown fan but if you are you will like these hashbrown type pancakes.
Carrot, Zucchini and Potato Cakes
Better Homes & Gardens
Ingredients
1 medium zucchini, shredded (about 1-1/4 cups)
1-1/2 lb. baking potatoes, peeled and shredded (about 4 cups)
1 large carrot, shredded (about 1 cup)
1/4 cup all-purpose flour
5 large eggs
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. canola oil
Directions
1. Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside.
2. Drain zucchini in a colander; press to squeeze out excess liquid. In large bowl combine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper.
3. In extra-large nonstick skillet heat half of the oil over medium heat.
4. To make a pancake, spoon about 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake.
5. Cook two pancakes at a time, 4 to 5 minutes each side or until golden brown, turning once.
6. Transfer to prepared baking sheet and place in oven until all cakes are made. Repeat with remaining oil and potato mixture.

Zucchini, Sausage, and Feta Casserole

Zucchini, Sausage, and Feta Casserole
from Cooking Light

This pasta casserole combines pantry ingredients with fresh summer produce for a hearty, family-friendly dish. Any leftovers are even better the next day as the flavors have time to meld.
Ingredients
2 1/2 cups uncooked ziti (short tube-shaped pasta)
8 ounces chicken sausage (I used as zesty habenero flavored sausage to add some kick and may try a tomato basil kind next time)
1 teaspoon olive oil
5 cups thinly sliced zucchini (about 1 1/2 pounds)
2 cups vertically sliced onion (about 1)
1/2 teaspoon kosher salt object2
1/4 teaspoon freshly ground black pepper object
3 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons all-purpose flour
1/2 cup (2 ounces) crumbled feta cheese object
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preparation
Preheat oven to 400°.
Cook pasta in boiling water 5 minutes, omitting salt and fat; drain.
Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.
Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400° for 20 minutes or until bubbly and lightly browned.

* I also sprinkled with a little olive oil when I pulled it out of the oven because the cheese dried out just a bit.

Yield
6 servings (serving size: 1 cup)

Nutritional Information
CALORIES 284(27% from fat); FAT 8.6g (sat 4.6g,mono 1.9g,poly 0.6g); PROTEIN 16.9g; CHOLESTEROL 35mg; CALCIUM 160mg; SODIUM 433mg; FIBER 2.6g; IRON 2mg; CARBOHYDRATE 35.3g
Lia Huber
Cooking Light, JULY 2007

Spring Chicken and Vegetable Soup

This soup is light and good for you yumminess. :) It makes a good rainy day meal.

Spring Chicken and Vegetable Soup
from Woman's Day
Happy Easter Dinner menu

Plan ahead: Slice veggies and chicken a day ahead and refrigerate.
3 cans (14 oz each) chicken broth
3 Tbsp orzo (rice-shaped pasta)
11⁄2 cups sliced baby or small zucchini and/or yellow squash
4 scallions, sliced, white and green parts separated
8 oz boneless, skinless chicken breasts, thinly sliced
1⁄2 cup frozen peas
1 Tbsp each lemon juice and snipped dill

1. Bring broth to a boil in a large saucepan. Stir in orzo; boil 9 minutes or until almost tender.
2. Stir in squash and white part of scallions; cook 1 minute. Add chicken and peas; reduce heat and simmer, stirring occasionally, 1 minute or until chicken is cooked through and vegetables and orzo are tender.
3. Remove from heat and stir in lemon juice, dill and scallion greens.
Per serving: 82 cal, 11 g pro, 7 g car, 1 g fiber, 1 g fat (0 g sat fat), 22 mg chol, 413 mg sod