Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
3 tsp vanilla
2 cups grated zucchini
1/4 tsp nutmeg
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
3 cups flour
chopped nuts (optional)

Mix all ingredients. Grease and flour 2 large loaf pans. Bake at 325 for 60-70 minutes. Check for doneness by using a toothpick. Remove from oven and let rest for a few minutes. Run knife around edges and dump out onto rack to cool.

*for some extra sweetness sprinkle a generous amount of cinnamon and sugar on the dough before baking in the oven. It makes a yummy crispy crust on the top

Cucumber Salad

Submitted By Jana Cannon

Peel and chunk 2-3 good sized cucumbers. Chop up one small onion and add to the cukes. (If you have picky eaters, that don't like onion, just chop them really big). Pepper, pepper, pepper. Coat the top of the mix with pepper and then mix. Add a splash of Apple cider vinegar, mix again. Then add a 1/4 to 1/3 C miracle whip, mix again.

Chill for 1 hour and then serve. The cucumbers will eventually make the miracle whip runny, but it still tastes fabulous the next day or two.

Broccoli Slaw Salad

Submitted By Traci Stephens

Mix together:

1 bag broccoli slaw (usually found with the bagged salads)

1-2 bunches green onions, chopped (amount would be to taste)

¾  cup to 1 cup slivered almonds (to taste)

¾ cup to 1 cup sunflower seeds (to taste)

2 packages Oriental Ramen noodles, crumbled

Dressing:

2 Oriental Ramen Noodles seasoning packets

¾ cup  vegetable oil 

1/3 cup white vinegar

½ cup white sugar

Chill dressing several hours before serving. For best results, add crumbled ramen noodles and dressing just before serving. It makes for a crunchier salad. Leftovers get soggy, but still tasty. However, I have heard it said that some like the noodles a bit soggy.

Potato Soup

Submitted By Shelly Stewart

In large saucepan boil:

1 finely chopped onion

2 c. chopped celery

6-7 cups cut potatoes

Water (to barely cover top)

Boil until potatoes are done.

While that is boiling, in a microwave safe container, add:

2 qts. of milk

(I use a small pitcher.)  Microwave for 10 minutes.

In a larger, separate saucepan make your roux.  On Med. heat melt:

1 c. butter then add

1 c. flour

Wisk the entire time.  When milk is done, slowly add it to your roux-it will get thick!  Turn heat to Low.

Then add:

2 t. salt

1 t. sugar

1 t. pepper

4 t. chicken base (or use bullion)  I get my base from Sam’s and it is cheap and fabulous!  Personally, I think it tastes better than bullion cubes.

Now combine with your veggies.  I use a measuring cup so it does not splatter.  Garnish with bacon if desired.  Soup will thicken upon standing.

Yield: 14-16 servings

You can freeze leftovers.

Zucchini Casserole

submitted by Sandee Hinman

6 c zucchini, peeled, seeds scooped out, cubed
1/4 c chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded sharp cheese
1 cube of butter or margarine (to use with stuffing)
1 8oz package of herb seasoned stuffing mix

Boil zucchini and onion in water for 5 minutes. Drain well. In a bowl, combine soup, sour cream and cheese. Add zucchini and onions and mix well. In a bowl, melt butter and stir in stuffing mix. Put 1/2 crumb mixture in bottom of dish. Pour zucchini mixture into the dish and top with remaining crumb mixture.

Bake 350 for 1/2 hour, uncovered.

*can add shredded chicken too.

Chocolate Chip Zucchini Cake

Submitted By Jessie Pond

* Jessie strongly recommends the Guittard Milk Chocolate Chips (use the whole bag) as the "small bag of chocolate" Just pour them on right before you bake it and they barely sink.

 

Grandma Betty's Zucchini Brownies

Submitted By Amanda Hancock

Grandma Betty’s zucchini brownies
2 c. flour
1 1/2 c. sugar
1 tsp. salt
1 1/2 tsp. baking soda
1/3 c. cocoa
1/2 c. oats
2 tsp. vanilla
1/2 c. vegetable oil
2 c. blended zucchini

Combine dry ingredients. Add wet ingredients. Mix it up. Bake in a greased 9x13" pan at 350* for 30+ minutes. Make sure it's done in the middle. Let cool.

For the icing [fudge ;) ] on top:

1 c. sugar
5 Tbsp butter or margarine
1/3 c. milk

Combine these in a pan, bring to a boil, and stir constantly for 1 minute. Remove from heat and stir in:
1 16-oz. package milk chocolate chips.

Pour icing over brownies while the icing is still warm. 

Zucchini Soup

Submitted By Jody Waters

Zucchini Soup

1 cup chopped onions
2 T. butter (she usually uses 1 T)
3 cups sliced zucchini
2 cups chicken broth
1/4 t. salt
1/8 t. pepper
½ cup half-and-half (she often substitutes with regular milk and still think it tastes very yummy)
1 cup grated cheddar cheese (optional)
1/2 cup sour cream (optional)
4 slices bacon, cooked until crisp, then crumbled


In a large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min.) Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream, and bacon bits. Makes 6 servings.

French Fried Beans

Submitted by Melinda LeCheminant

Green beans

Milk, any kind, butter milk would be good

Flour

Salt

Pepper

Any other spice you want

Oil

Place flour and spices in a pie dish

Pour an equal amount of milk in another pie dish

Wash beans

Dip the beans in the milk and let it soak for a min or so

Place the beans in the flour and cover with flour; let the sit for a min or so

Put the beans back in the milk and then back in the flour

Place the beans in a fryer or a pan with hot oil in it one at a time so they don’t stick together until the pan surface is full

Cook until the beans are a golden brown and serve with your favorite dipping sauce, our is Ranch dressing

Bow Tie Ham Bake

Submitted By Julie Johnson

Ingredients

• 4 cups uncooked bow tie pasta
• 6 cups frozen broccoli florets
• 4 cups cubed fully cooked ham
• 2 cartons (10 ounces each) refrigerated Alfredo sauce
• 2 cups (8 ounces) shredded Swiss cheese
• 1 can (8 ounces) mushroom stems and pieces, drained

Directions

• Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
• Meanwhile, in a large bowl, combine the ham, Alfredo sauce, cheese and mushrooms. Drain pasta mixture; add to ham mixture and toss to coat. Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before heating. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Yield: 2 casseroles (6 servings each).

Spinach Lasagna Rolls

Submitted by Jill Hess

1 Roll = 224 calories and 6 WW Points Plus (adjust if you add chicken)
Ingredients
9 lasagna noodles, cooked
1 (10 ounce) package frozen chopped spinach, thawed and completely drained
1 (15 ounce) container fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and fresh pepper
(optional) 1 chicken breast, cooked and diced
32 oz tomato sauce (I used spaghetti sauce)
9 Tablespoons part skim mozzarella cheese, shredded 
Directions
Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.

Veggie Rabbit

Submitted by Janette Barron

Ingredients:

• 2 Loaves Rhodes™ Bread Dough, thawed but still cold
• 2 sliced almonds
• 2 large raisins
• 1 egg, beaten

Method:

Cut one loaf of bread into 1/4 and 3/4 portions. Shape 3/4 portion into egg shape for body and place on a large sprayed baking sheet. Shape 1/4 portion into pear shape and place above body for head. Clip side whiskers with scissors. Cut second loaf in half. Cut one half in half again for ears and roll into two 16-inch ropes. Fold together and place on top of head.

With remaining half of loaf, divide dough in half. Take one half and cut into two pieces. Shape into 2 large thumper feet and place under bunny. Clip toes. Divide last piece of dough into 1/3 and 2/3 portions. Divide 2/3 portion into two hands and place on side of body and clip fingers. Divide remaining 1/3 dough into two large balls and one small ball. Place two large balls on face for cheeks and one small ball for nose.

Place 2 raisins on face for eyes and 2 almonds for teeth. Brush everything with beaten egg, even the teeth. Cover with sprayed plastic wrap. Let rise 15-30 minutes. Remove wrap and bake at 350°F 30 minutes or until browned. Let cool. Hollow out tummy and fill with your favorite dip.

Italian Meatball Soup

Prep Time: 30 Minutes  |  Cook Time: 45 Minutes  |  Difficulty: Easy  |  Servings: 8

Ingredients

• Meatballs:
• ¾ pounds Ground Beef
• ½ cups Freshly Grated Parmesan Cheese
• 3 Tablespoons Fresh Parsley, Minced (or 1 Tablespoon dry)
• 1 whole Egg
• 2 cloves Garlic
• ½ teaspoons Salt
• ½ teaspoons Black Pepper
• ¼ teaspoons Ground Oregano
• 2 teaspoons Lemon Juice 
  
  SOUP
• 1 T Olive Oil
• 7 cups Low Sodium Beef Stock
• 2 cups Water
• ½ teaspoons Salt
• 2 Tablespoons Tomato Paste
• 1 Onion, Chopped
• ¾ cups Carrots, Chopped
• ¾ cups Celery, Chopped
• 2-3 cups Red Potato, Chopped (do Not Peel)
• ½ pounds Cabbage, Chopped
• 1 Cheyote Squash, Chopped (you know, that funny looking pear/pepper looking thing you got from Bountiful Baskets last weekend, completely optional, I just thought I would throw one in for good measure and it turned out perfect)
• Grated Parmesan Cheese To Serve
• TIED IN A CHEESECLOTH BUNDLE
• 4 Tablespoons Fresh Parsley, Minced (or 2 Tablespoons dry)
• 2 whole Bay Leaves
• 1 teaspoon Peppercorns

Preparation Instructions

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.
Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.
After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. Do not cook completely through, the meatballs will finish cooking through when you add them to the soup later (you don't want them to dry out).
To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.
Add onion, carrots, celery, cheyote squash, and potatoes. Simmer 15 more minutes. Remove herb bag.
Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.
Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.