Zucchini-Potato Pancakes with Eggs

Serves 4
Prep Time & Cooking Time: about 1 hour!
(Note: This recipe was good, but two things irritate me about it. One) I got this recipe for the "Cooking Light, 5 ingredient, 15 minutes" cook book. Let me point out the ingredients list, which is 11 ingredients! And 2) They claim the prep time on this is FOUR MINUTES! Seriously? I don't know about you, but my zucchini doesn't come shredded. My eggs don't come separated and lightly beaten. All of this stuff takes time, and I feel like this recipe is a BIG FAT LIE!)

There. I got that off my chest.

2 cups refrigerated shredded hash brown potatoes
1 cup shredded zucchini (about 1 small)
1/4 cup panko
1/4 cup grated fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper
4 large egg whites, lightly beaten
Cooking spray
4 large eggs
1/8 teaspoon freshly ground black pepper
Fresh salsa (optional)
Reduced fat sour cream (optional)

1. Combine first 6 ingredients in a large bowl.

2. Heat a large nonstick skillet over medium heat; generously coat pan with cooking spray. Spoon about 1/2 cup potato mixture into 2 circles in pan. Cook 5 minutes; turn and cook 4 minutes or until potato is tender. Remove pancakes from pan; keep warm. Repeat procedure with remaining potato mixture.

3. Reheat the pan over medium-high heat, and generously re-coat pan with cooking spray. Fry four eggs. (Sheesh...you should have read the instructions for this one!)

Slide 1 egg onto each pancake. Top with salsa and sour cream. Served with spinach and strawberry salad.

Results: These were good, and easy, but took way too long to make. For that reason, I doubt I'll make them again.

Hash Brown Casserole with Bacon, Onions & Cheese

Serves 6

6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) shredded cheese, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.

2. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

3. Preheat oven to 350°.

4. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

Served with scrambled eggs

Results: Don't miss that part in step 2 that says "refrigerate for eight hours"! I did miss it, on a night when I thought I was so on top of dinner. Needless to say, we ordered Chinese that night and had this the next night. This was a very good dish, and hard to believe it is a Cooking Light recipe. Steven wouldn't even try it, but Henry said "I love it! I could eat this every night forever!"