ZUCCHINI BREAD

By Linda L.

Eggs, well beaten

2 cups Sugar

3 tsp Vanilla

2-3 tsp Cinnamon

1 tsp Salt

1 Cup Oil

2 Cups raw Zucchini, peeled and grated

3 Cups Flour

1 tsp Soda

¼ tsp Baking Powder

Optional: Nuts and / or Chocolate Chips

Combine Eggs, oil, sugar, zucchini & vanilla. Mix well, remaining dry ingredients.

Bake 1 hour @ 350 degrees.

Patio Soup

Why this is called Patio Soup.. I have NO idea! It sounds so weird .. but it is REALLY good! My kids LOVE it!

1 Can chili with meat
1 Can vegetable beef soup
1 Can Green Beans (don't drain)
1 Can tomato soup
1 Can peas
1 Can corn (don't drain)

Mix all together, heat and serve.

The best way to get your kids to eat their veggies!

Broccoli Casserole

By Jennette T.

3 C. Chicken or Turkey
2 Cans cream of chicken soup
1 1/2 cup mayo
1 1/2 tsp curry
1 pkg frozen veggies
Noodles (as desired)
2 tsp. lemon juice

Boil veggies until tender, cook noodles
Layer veggies and noodles. Mix remaining ing. together for top layer.
Cover and cook 350 for 30 min

Sun Dried Tomato Chicken Salad

1 Pkg Spinach
Kraft Sun Dried Tomato Dressing (enough to coat spinach to your liking)
Frigo 3 cheese Italian cheese (parmesan, asiago, and romano)
2 Chicken Breasts

Cook chicken any way you like and shred or chunk.
Toss spinach with dressing, cheese and chicken.

*it tastes great with just parmesan cheese.. but the mixture is great!

Rigatoni Salad

By Racquel D.

Mix in a bowl:

1 16 oz pkg rigatoni pasta (cooked)
2 chopped cucumbers
1 onion chopped
1/2 green pepper chopped
3/4 cup chopped celery
1 cup white vinegar
3/4 cup sugar
1/2 cup oil
1 tsp accent
1 tsp mustard
1 tsp garlic powder
1 tsp salt
1 tsp pepper
stir and let marinate

Green Smoothie

This sounds a bit odd.. but is SO YUMMY!! I suggest that before you judge this.. on looks alone.. or the sound of it.. you try it! So good!

1 Cup baby spinach (just regular bagged kind)
1 Banana
1 Peeled orange
1 Cup orange juice
4-5 ice cubes

Blend to desired thickness

Yummy Pasta

By Melissa H.

1 bag penne noodles

1 tablespoon extra virgin olive oil

2 gloves garlic, crushed with press

1 bag (12 oz) broccoli florets

1 can chicken broth

1 can white kidney beans (cannellini), drained

and rinsed

1 can petite diced tomatoes

1/3 cup freshly grated romano cheese, plus

additional for serving

1. Heat 5 to 6 quart covered saucepot of salted water to boiling over high heat. Add noodles and cook just until tender.

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat; add garlic and broccoli and cook 1 minute stirring frequently. Add broth; cover and cook 8 minutes. Stir in beans; cover and cook 2-3 minutes longer or until broccoli is very tender. Stir in tomatoes

3. Drain noodles; add to broccoli mixture in skillet and sprinkle with Romano. Toss to coat noodles. Serve with additional Romano if you like