Imagine a dish that combines the crispiness of zucchini, the creaminess of cheese, and a burst of flavor in every bite. That’s what zucchini with cheese brings to your dinner table. Whether you’re a vegetarian, a cheese enthusiast, or simply craving something different, this recipe is a game-changer.

Ingredients

you’ll need:

• 1 zucchini
• 1 potato
• 2 eggs
• Bunch of parsley
• 1 carrot
• 1 clove of garlic
• 0.5 tsp smoked paprika powder
• Black pepper
• 0.5 tsp Herbs de Provence
• 7 tablespoons flour
• 4.2 oz (about 1 cup) mozzarella cheese
• Salt
• Vegetable fat (for frying)

For the sauce:

• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• Parsley
• 1 teaspoon dried garlic

Zucchini

First things first, let’s get our zucchini ready. Grate the zucchini, sprinkle them with salt, and let them rest for 15 minutes. This helps draw out excess moisture, ensuring your dish isn’t soggy.

Crafting the Filling

• While the zucchini is resting, it’s time to prepare the filling. Grate the potato and carrot, chop the parsley and garlic, and mix them together in a bowl. Add smoked paprika, black pepper, Herbs de Provence, eggs, and flour. Mix until you have a cohesive mixture.

Frying to Perfection

• Once the filling is ready, it’s time to assemble our zucchini parcels. Take a handful of the filling, shape it into a rectangle, and place a piece of mozzarella cheese in the center. Encase the cheese with the filling, ensuring it’s completely covered. Dip the parcels in flour to coat them evenly.

• Heat vegetable fat in a pan and fry the parcels for 5-7 minutes on each side until they are golden brown and crispy.

Making the Sauce

• While the zucchini parcels are frying, whip up a quick and flavorful sauce. Mix sour cream, mayonnaise, dried garlic, and chopped parsley in a bowl. Adjust the seasoning according to your taste preferences.

Serving Suggestions

• Once the zucchini parcels are cooked to perfection, serve them hot with a generous dollop of the creamy sauce on the side. Pair it with a fresh salad or some crusty bread for a complete meal.

ENJOY!

Ingredients:
For the Fruity Filling:

6-8 peaches (5-6 cups, sliced): Use fresh, ripe peaches for the best flavor.
1 cup sugar: To sweeten the peaches and help draw out their natural juices.
1/4 cup flour: Acts as a thickening agent for the filling.
1/4 tsp salt: Balances the sweetness.
1/2 tsp vanilla essence: Adds a warm, aromatic flavor.
1 tsp lemon juice: Brightens and balances the flavors.
1/2 tsp cinnamon (optional): Adds a warm, spicy note.
For the Golden Crust:

1 cup flour: Provides structure and texture.
1/4 cup sugar: Adds sweetness.
1/4 cup brown sugar: Enhances flavor with a caramel note.
1 tsp baking powder: Helps the crust rise.
1/2 tsp salt: Enhances overall flavor.
6 tbsp cold unsalted butter: Ensures a flaky texture.
1/4 cup hot water: Aids in dough consistency.
Instructions:
Prepare the Peaches:

Peel and slice the peaches. Place them in a large bowl.
Add sugar, flour, salt, vanilla, lemon juice, and cinnamon if using. Stir to combine and set aside.
Make the Crust:

In a separate bowl, combine flour, sugar, brown sugar, baking powder, and salt.
Cut the cold butter into small pieces and blend into the flour mixture until crumbly.
Gradually add hot water, stirring until the dough is smooth.
Assemble and Bake:

Preheat the oven to 375°F (190°C).
Transfer the peach filling into a baking dish.
Crumble the dough over the filling evenly.
Bake for 45-50 minutes or until the crust is golden brown.
Serve:

Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream.
Prep Time: 20 mins | Total Time: 1 hr 10 mins | Servings: 8

Certainly! Here is a detailed, professional rewrite of the Lemon Curd recipe, including Weight Watchers points and nutritional information. This version is designed to be comprehensive and informative for your website.

Lemon Curd Recipe

Lemon curd is a cherished treat renowned for its tangy, sweet, and luscious flavor. Traditionally made with eggs and butter, classic lemon curd is not suitable for a weight watcher diet. This lemon curd recipe offers a plant-based alternative that maintains the bright citrusy tang and creamy texture without using animal products. Utilizing coconut cream and fresh lemon juice, this recipe provides a dairy-free and egg-free option that is both satisfying and weight watcher-friendly.

Ingredients:

• 1 cup coconut cream (from a chilled can of full-fat coconut milk): This creates a rich and creamy base for the curd.
• ½ cup fresh lemon juice (about 2-3 lemons): Provides the bright, tangy flavor essential to lemon curd.
• ½ cup granulated sugar (or a sugar alternative like coconut sugar): Sweetens the curd while balancing the tartness of the lemon juice.
• 2 tbsp cornstarch (or arrowroot powder): Thickens the curd to a pudding-like consistency.
• 1 tbsp lemon zest: Enhances the lemon flavor with its aromatic oils.
• 1/8 tsp turmeric (optional, for color): Adds a natural yellow hue, mimicking traditional lemon curd.
• 1/2 tsp vanilla extract: Adds a subtle depth of flavor.
• Pinch of salt: Enhances the overall taste by balancing sweetness and acidity.

Instructions:

1. Prepare the Coconut Cream:

• Chill a can of full-fat coconut milk overnight. Open the can and scoop out the solidified coconut cream. Leave the liquid behind and set the cream aside for use.

1. Make the Lemon Mixture:

• In a medium saucepan, whisk together the fresh lemon juice, granulated sugar, cornstarch, lemon zest, and turmeric (if using). Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture is well combined.

1. Add the Coconut Cream:

• Add the coconut cream to the lemon mixture. Continue whisking and cooking until the mixture starts to thicken, approximately 5-7 minutes. Ensure that you keep stirring to prevent lumps and ensure even thickening.

1. Simmer:

• Lower the heat and let the mixture simmer gently for 1-2 minutes, stirring continuously. The curd should achieve a pudding-like consistency.

1. Add Vanilla & Salt:

• Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Mix well to incorporate the flavors.

1. Cool & Store:

• Allow the curd to cool to room temperature. It will thicken further as it cools. Once cooled, transfer the curd to a jar or an airtight container and refrigerate for at least 2 hours before serving.

Serving Ideas:

• Spread on toast or scones.
• Use as a filling for weight watcher cakes or tarts.
• Top your favorite weight watcher yogurt or oatmeal.

Tips for Success:

• Use Fresh Lemons: For the best flavor, always use freshly squeezed lemon juice rather than bottled juice.
• Control Thickness: Adjust the amount of cornstarch to achieve your preferred thickness. An additional tablespoon will make the curd thicker, while reducing it by half will result in a thinner curd.
• Adjust Sweetness: Modify the sugar quantity to suit your taste. Up to 3/4 cup of sugar can be added for a sweeter curd.
• Strain for Smoothness: For a perfectly smooth curd, strain it through a fine-mesh sieve to remove any bits of zest or undissolved cornstarch.

Nutritional Information (per 2-tbsp serving):

• Calories: 70 kcal
• Total Fat: 4g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 5mg
• Total Carbohydrates: 9g
• Dietary Fiber: 0g
• Sugars: 7g
• Protein: 0g

Weight Watchers Points (per 2-tbsp serving, using updated WW points system):

• Freestyle/SmartPoints: 4 points
• PointsPlus: 3 points

Storage and Shelf Life:

• Refrigeration: Store the weight watcher lemon curd in an airtight container in the refrigerator for up to 7 days. Keeping it chilled will help maintain its thick consistency.
• Freezing: For longer storage, you can freeze the curd for up to 2 months. Thaw it in the refrigerator overnight before use.

FAQs:

• Can I make this lemon curd without coconut cream?
  Yes, if you prefer not to use coconut, you can substitute it with a weight watcher butter alternative or almond milk. Note that the texture may vary slightly.
• What can I use as a sweetener substitute?
  You can replace granulated sugar with agave syrup, maple syrup, or a sugar alternative like monk fruit sweetener.
• How do I make this curd without cornstarch?
  Arrowroot powder or tapioca starch can be used as alternatives to cornstarch. Both will thicken the curd effectively but may require slightly longer cooking times.

This lemon curd proves that you don’t need eggs or dairy to create a rich, creamy, and delightful lemon spread. With the natural sweetness of coconut cream and the zesty brightness of fresh lemon juice, this curd is a versatile addition to many desserts or simply as a spread. Enjoy the vibrant flavors and plant-based goodness of this luscious curd!

There’s nothing like the smell of fresh home baked bread, filling your house with heavenly aromas on a crisp day! This cinnamon bread is one of my favorite breads to bake for fall, especially because it’s so easy and I usually have all the ingredients I need in my pantry. Delicious, soft, slightly sweet, it’s the perfect loaf!

Ingredients ( 12 Servings )

• 2 cup All-purpose Flour
• 1 cup Granulated Sugar
• 2 tsp Baking Powder
• ½ tsp Baking Soda
• 1 ½ tsp Cinnamon, Ground
• 1 tsp Salt
• 1 cup Buttermilk
• ¼ cup Vegetable Oil
• 2 Large Eggs
• 2 tsp Pure Vanilla Extract

Ingredients for the Swirl:

• 2 Tbsp Granulated Sugar
• 1 tsp Cinnamon, Ground
• 2 tsp Unsalted Butter, Melted

How To Make Cinnamon Bread

1. Preheat oven to 350 degrees. Grease and flour a loaf pan.
2. Add flour, sugar, baking powder, baking soda, cinnamon, salt, buttermilk. oil, eggs, and vanilla
3. In a large mixing bowl. With an electric mixer, beat the ingredients for 3 minutes.
4. Pour the batter into the prepared loaf pan. Use an offset spatula to smooth the top of the batter. Set aside.
5. Add sugar, cinnamon, and melted butter in a small bowl. Sprinkle topping on the top of the loaf of bread.
6. Use a knife cut in a light swirling motion for a marbled effect.
7. Bake at 350 degrees for 50 minutes. Test the center of the loaf of bread by inserting a toothpick. If it comes out clean, remove it from the oven to cool.
8. Set it aside for a few minutes to cool before slicing.

Twix cookies are a delightful treat that combines the flavors of the popular Twix candy bar with a delicious cookie base. Here’s a recipe to make Twix cookies at home:

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup powdered sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 20-24 mini Twix bars, unwrapped and cut in half

Preparation: How To Make Twix Cookies

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
3. Add the vanilla extract and eggs to the butter-sugar mixture, and mix well until fully combined.
4. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
5. Take about 1 tablespoon of dough and flatten it in the palm of your hand. Place a halved mini Twix bar in the center and wrap the dough around it, rolling it into a ball. Make sure the Twix bar is fully covered by the dough.
6. Place the filled dough balls onto the prepared baking sheet, spacing them a few inches apart to allow for spreading.
7. Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are lightly golden brown.
8. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Frozen fruit salad is a blast from the past.  This vintage recipe is a cool and delicious way to eat your fruit. It is at home at all of our holiday meals, but would also be a fun summer side dish!

This vintage recipe comes straight from my great-grandma’s recipe box. It is a fun twist on marshmallow fruit salad, but even more fun because it is frozen!

It is perfect for holidays or as a refreshing summer side dish. Frozen fruit salad could even be a light dessert.

This recipe is still a staple at my family holidays.  My Aunt Jenny usually makes it now and it is present at every Easter, Thanksgiving and Christmas.

Ingredients

•             8 ounces cream cheese, softened
•             2 cups whipped topping, plus more for serving
•             1 pint Strawberries, diced
•             2 large bananas, chopped and diced
•             20 ounces crushed pineapple, drained

Instructions Ho To Make Frozen Fruit Salad

FIRST STEP:

In a mixing bowl combine the cream cheese and the strawberries

Fold in the crushed pineapple and the chopped or diced bananas and the whipped topping into the cream cheese mixture

SECOND STEP:

Spread evenly in a 9×13 baking pan

THIRD STEP:

Place into the freezer  until the dessert hardens

When ready to serve, allow to sit on the counter for 10 minutes. Dip a knife into hot water and slice the frozen dessert

Enjoy!

These soft and Homemade Turtle Candy are so EASY to make and include clusters of homemade microwave caramel and toasted pecans, dipped in chocolate. They just may be the best homemade candy around!

Ingredients:

• 12 ounces soft caramels (homemade or store-bought)
• 6 ounces pecans (halves, toasted)
• 8 ounces chocolate (semi-sweet, chips are fine)

How To Make Homemade Turtle Candy With Pecans and Caramel:

1. Prepare a cookie sheet by covering it with aluminum foil or parchment, and spraying the foil or parchment with nonstick cooking spray.
2. Arrange the pecans in clusters of 4 with each pecan pointing in a different direction (like turtle legs). Alternately, you can just drop them in small clusters on the baking sheet.
3. Unwrap the caramels if wrapped and place them in a microwave-safe bowl. If they are very stiff, add a spoonful of water so the final product will be softer. Microwave them until melted, stirring after every 30 seconds.
4. Allow the caramel to cool slightly, so it’s not piping-hot, then use a spoon or a small candy scoop to drop a spoonful of caramel each pecan cluster. They are meant to be a rustic candy, so don’t worry about keeping the turtles round or about having some of the pecans poking through.
5. Melt chocolate chips in the microwave or over a double boiler.
6. Spoon the melted chocolate over the caramel layer, letting some drip down the sides, and nudging it around so it covers the top of the caramel completely.
7. Place the baking sheet of candies in the refrigerator to fully set the chocolate and caramel, for at least 30 minutes.
8. For the best taste and texture, serve the turtles at room temperature. Extras can be stored in an airtight container in the refrigerator or at cool room temperature for up to two weeks.

Cheesy Stuffed Eggplant

The rich, savory tastes of roasted eggplant are combined with a delectable filling to create a wonderful meal called stuffed eggplant. With its rich blend of cheeses, this version is ideal as a substantial side dish or as a vegetarian main meal. This Cheesy Stuffed Eggplant is guaranteed to be a favorite at any table because to its creamy texture and crunchy top.

Components:

• Four medium eggplants
• Four tsp olive oil
• To taste, add salt and pepper.
• Half a cup of ricotta
• One cup of shredded mozzarella cheese, half a cup of grated
• Parmesan cheese,
• one egg, beaten,
• and two chopped cloves of garlic
• One tablespoon of freshly chopped basil and two tablespoons of fresh parsley.
• Half a teaspoon of optional red pepper flakes
• One cup of marinara sauce .

Guidelines:

• To get ready, preheat your oven to 400°F, or 200°C.
• Cut the eggplants in half along their length. Hollow out the centers with a spoon to form a “boat,” ensuring that a half-inch border remains on all sides.
• Season each eggplant with salt and pepper after rubbing some olive oil inside. Transfer to a baking sheet, cut-side up, and bake for 20 to 25 minutes, or until fork-tender.

Prepare the Filling:

• Ricotta, half of the mozzarella, parmesan, beaten egg, garlic, parsley, basil, and red pepper flakes should all be combined in a mixing bowl. Blend until all ingredients are properly blended.

Stuff the Eggplants:

Remove the eggplants from the oven. Fill each one with the cheese mixture, then top with the remaining mozzarella.

Spoon a couple of tablespoons of marinara sauce over the top of each stuffed eggplant.

Bake:

Return the eggplants to the oven and bake for another 20-25 minutes, or until the cheese is melted and golden brown.

Serve:

Let the eggplants cool for a few minutes before serving. Garnish with additional parsley or basil if desired.