march 18

81. Crusty Potato Bread

*3 1/4 cups bread flour
*1/2 cup instant mashed potato flakes
*1 tablespoon white sugar
*1 1/2 teaspoons salt
*2 tablespoons butter
*1 1/4 cups water
*2 teaspoons instant yeast


Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start.
Makes 1-2 lb loaf

82. Zucchini Patties

These were a hit with everyone. My dad claims that he does not like zucchini and he liked them. I dont really know how someone can not like it but he said that he does not. Plus the left over one our dog really liked and she is picky!

*2 cups grated zucchini
*2 eggs, beaten
*1/4 cup chopped onion
*1/2 cup all-purpose flour
*1/2 cup grated Parmesan cheese
*1/2 cup shredded mozzarella cheese
*salt to taste
*2 tablespoons vegetable oil

In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt.
Stir well enough to distribute ingredients evenly.
Heat a small amount of oil in a skillet over medium-high heat.
Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

83. Lighter Chicken Pot Pie

This was a good low calorie meal and it was good. My dad thought it needed more salt and pepper but that would not be as healthy. We really liked it.

*2 bone-in skin on chicken breast halves
*3 TBSP olive oil
*salt and pepper
*4 carrots, sliced into 3/4-inch-thick pieces
*1 onion, finely chopped
*1/2 tsp thyme
*1/4 cup flour
*2 1/2 cup milk
*1 package frozen peas, thawed
*2 TBSP lemon juice
*6 frozen phyllo dough sheets, thawed

Preheat oven to 400
Place chicken on baking sheet, season with salt and pepper
Roast until 165 inside about 25 minutes
Let cool; remove skin and bones and shred meat
While chicken is roasting, heat 2 TBSP oil in a large sauce pan over medium heat
Add carrots, onion and thyme; season with salt and pepper
Cook until carrots are tender about 8-10 minutes; stirring occasionally
Add flour; cook stirring for 1 minute
Gradually add milk, whisking until smooth
Cook, stirring occasionally, until mixture comes to a simmer and thickens, about 6 minutes
Remove from heat; stir in peas, lemon juice and chicken (season with salt and pepper)
Pour filling into a 9-inch round baking dish
Stack Phyllo on a work surface
Using a plate cut the phyllo into a circle
Stack two rounds and brush with 1 tsp olive oil
Repeat and place over filling
Cook for 20 minutes
Let cool before cutting and serving


Cook until carrots are