Baked Broccoli Patties

1 bunch of  fresh cleaned steamed broccoli florets chopped in chunks or use approximately 1 lb of frozen thawed chopped broccoli washed and drained
1 1/2 cup of shredded provolone, mozzarella or fontina cheese or a mixture of all three
2 tablespoons  grating cheese (romano cheese)
3 eggs
1 cup of seasoned Italian breadcrumbs

Mix all the ingredients together in a large bowl.
You can form small patties with a meatball scooper or by hand making into burger style patties and place on a  lightly oiled sprayed parchment lined baking sheet.
Bake at 375 degrees for 25 minutes, turning the patties after the first 15 minutes, continue baking until browned.

Italian Style Scalloped Potatoes and Ham

4 to 6 baking potatoes peeled and thinly sliced looking coins

1 pound of prosciutto or regular ham chopped in 1 or 2 inch pieces

whole milk
all purpose flour
 2 cloves finely minced garlic
garlic powder
1 stick butter
extra virgin olive oil
2 cups shredded blended Mexican Blend Cheeses or use Sharp Cheddar if you can't find it
1/2 cup Parmesan cheese
parsley flakes
salt, pepper, cayenne pepper
 1 package of club or ritz butter flavored cracker crushed

This is a layered dish alternating ingredients, not measured.

In a large 13x9 baking pan, place one stick of butter in the pan place in a 350 degree oven until melted.
Place sliced potatoes in the pan,  add a layer of ham. sprinkle the potatoes and ham lightly with flour evenly. Add garlic powder, parsley, sprinkle with salt, pepper, and pinch of cayenne pepper. Sprinkle with cheeses evenly over the potatoes. Continue alternating with potatoes, ham and cheese until you use it all. Pour milk into the pan to just cover potatoes. Bake around 30 minutes on 350 degree oven. In the mean time, mix the cracker crumbs with 2 tablespoons of extra virgin olive oil, minced garlic. Sprinkle over the top of potatoes, continue baking until fork goes through potatoes and nicely browned, around 1 hour. Let sit for 10 minutes before serving. 

Microwave Potato Chips Recipe Plus Video

My favorite snack with the healthiest ingredients. I made them, I know what's in them and these taste amazing, real potatoes, salt and hardly any calories. What more can you ask for with this simple recipe that takes no more than 4 minutes for a plate of them?

 
1 1/3 pounds Yukon Gold (these taste the best!)
 Cooking spray flavored oil,  canola, olive oil or butter flavor or use 2 teaspoons extra-virgin olive oil
1/2 teaspoon salt 
 Some suggestions would be a teaspoon of any of these idea's mixed with oil (see above for suggested measure of oil),  cajun seasonings, butter seasonings, dry ranch dressing mixes or other Italian seasonings.  Barbecue sauce instead of oil can be substituted. Proceed with the same instructions.
 

 For thin slice as these are,  use a mandolin  and cut into very thin slices. Slice potatoes into 1/8-inch rounds for thick potato chips. On a oiled sprayed microwave safe plate place potatoes in a single layer on plate. Sprinkle salt on the potatoes (and/or seasonings) or toss slices in  bowl with oil and salt to coat evenly or with your preferred seasonings. 
Microwave, uncovered, on high until some slices start to get deep yellow in color around 2 minutes and then flip them (I am using a1000 watt microwave). Turn slices over carefully, these are hot so be careful not to burn yourself.  Microwave again until they start to crisp checking and turning every 40 seconds and depending on thickeness you will have to watch they do not over brown, they will brown differently this is normal.  Check frequently and keep turning that is the key to them not over browning (just like when toasting coconut and having to keep stirring you keep turning these!) Transfer chips to another plate and allow to cool completely. (They will get harder and crisp when they cool.  These do not keep more than 3 days in an airtight container but I guarantee there won't be any leftovers!   Enjoy!

Italian Lemon Oregano Vegetable Stir Fry Medley

3 cloves garlic, minced

1 medium eggplant, cubed

2 zucchini, cubed

2 medium yellow squash, cubed

2 green bell peppers, seeded and cubed

1 yellow bell pepper, diced

1 chopped red bell pepper

4 roma (plum) tomatoes, chopped

 olive oil

1 fresh basil leaf chopped fine

2 tablespoons chopped fresh parsley
dash of cayenne pepper

4 sprigs fresh thyme

salt and pepper to taste
1 fresh lemon squeezed
dried oregano
Optional grating cheese
In a small bowl add the juice of one lemon with 3 tablespoons olive oil, 1/2 teaspoon of oregano and thyme stir and set aside.

Heat 3 tablespoons of olive oil in a large wok style deep fry pan over medium-low heat. Add the garlic and cook until soft. Do not brown. Add and saute the zucchini and all remaining chopped vegetables except for tomatoes and cook until browned slightly.
 Season with salt and pepper and parsley.  When the vegetables are done to your likeness, stir in basil, parsley and pour the lemon mixture over them and serve immediately.  We love to add grating cheese on top!

Other recipes to try:
Italian Spinach Sauteed
Roasted Garlic Mashed Potatoes
Fried Hearts of Palm
Butter Spreads
Grilled Eggplant
Potato Croquettes
Artichokes
Stuffed Peppers
Rice Balls