Veg "Edible"

Mini Zucchini Bites by Jen Frank

1 cup biscuit/baking mix

1/2 cup grated parmesan cheese

1 Tbsp minced fresh parsley(or dried if you that's all you have!)

1 1/2 tsp oregano

1 1/2 tsp basil

1/2 tsp salt

4 eggs

1/2 cup vegetable oil

1 small onion, chopped

3 medium zucchini, grated with peel on

Combine the biscuit mix, parmesan, parsley, oregano, basil and salt.  Combine eggs, oil and onion, then add to dry ingredients.  Stir in zucchini.  Spoon into greased mini muffin tins. Bake at 350 for 20-25 minutes.  Makes about 48. 

 Tortilla "cigars" by Andrea Carter

Makes 12 "cigars"

1 cup sauteed or roasted chicken or turkey, cubed (I used canned Kirkland chicken)
1/2 cup shredded reduced fat cheddar or american cheese
1/2 cup yellow squash puree
1/2 cup carrot puree
4 ounces reduced fat or nonfat cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
6 large tortillas (burrito size) whole wheat tortillas

1. Preheat the oven to 350 Degrees F. Line a baking sheet with aluminum foil or parchment paper.

2. In a large bowl, stir together the chicken or turkey, cheese, squash and carrot purees, cream cheese, garlic powder, and salt.

3. Cut the tortillas in half. Place one half on the owrk surface with the straight edge facing you. Spread about two tablespoons of the filling along that edge frfom one side to the other. Starting at the edge, roll the tortilla into a cigar shape, completely enclosing the filling. Place seam side down on the baking sheet. Stuff and roll the rest of the tortillas the same way.

4. Bake until the tortillas begin to brown, 4 to 5 minutes. Let cool slightly before serving.