Zucchini Bread

Combine in bowl:

3 c flour
1 t baking soda
1/4 t baking powder
3 t cinnamon
1 t salt

Beat 3 eggs until fluffy then add:
2 c sugar
3/4 c oil
2 t vanilla
2 1/2 c grated zucchini
1/2 c nuts (optional)
1 bag milk chocolate chips (optional)

Blend mixtures together and pour into greased loaf pans. (2 large or 3 small) Bake at 325 degrees for 50 minutes or until done.

***My favorite way to make this is to crush the nuts then put them on the dough just before baking. It makes the crust extra crunchy. YUMMMMMMM!

Broccoli, Chicken, and Cheese Casserole

2 pkgs frozen broccoli
2-3 cups cooked chicken, cut up
2 eggs
1/2 c shredded cheese
1 can crm of chicken
1 small onion, chopped
1/4 c mayonnaise

Cook broccoli according to package directions. Add all ingredients together. Mix well and pour into a baking dish. Bake 15-20 minutes at 400 degrees until hot and bubbly. Serve over rice.

Chocolate Zucchini Cookies

1/2 c butter, softened
1/2 c white sugar
1/2 c brown sugar
1 egg
1 t vanilla
2 1/8 c flour
1/3 c cocoa
1 t baking soda
1/2 t salt
2 c shredded zucchini
chocolate chips, optional

Preheat oven to 350. Grease cookie sheets. In a medium bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda, and salt. Gradually stir into the creamed mixture. Fold in the grated zucchini. Stir in chocolate chips if desired. Drop by rounded spoonfuls onto prepared cookie sheets. Bake 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Zucchini Brownies with Hot Fudge Frosting

2 c flour
1 1/2 c sugar
1/4 c cocoa
1/2 t baking soda
1 t salt
1/2 c oil
2 t vanilla
2 - 2 1/2 c shredded zucchini

Sift flour, sugar, cocoa, baking soda, and salt together. Mix oil, vanilla, and zucchini together. Combine the 2 mixtures. Bake in greased cookie sheet at 350 degrees for 20 minutes.

Hot Fudge Frosting (optional):
1/2 c margarine
2 T cocoa
14 c milk
3 1/2 c powdered sugar
1 t vanilla

In saucepan, combine margarine, cocoa, and milk to boiling, stirring constantly. Remove from heat and mix in the powdered sugar and vanilla until smooth. Pour warm frosting over the brownies as soon as they come out of the oven. Cool before cutting.

Chicken Salad Sandwiches

I have no idea how I would survive the summer without this recipe. I've had several different recipes for chicken salad but this beats all. To make it even healthier I sometimes make it into a lettuce wrap. Yum!

2 c chicken
1 c grapes
1/2 c celery
1/4 c dried onions
1/2 t celery salt
1/2 c sliced almonds
3/4 c mayonnaise
1/2 c lemon yogurt
chow mien noodles

Mix all ingredients together. Serve in bagels or croissants.

Healthier and yummier version:
1 can (Costco's Kirkland brand) chicken
1 1/2 c grapes
1/2 c celery
1/4 c dried onions
1/2 t celery salt
1/3 c sliced almonds
1/8 c mayonnaise
1 1/2 containers or 9 oz lemon yogurt (I use Yoplait light lemon cream pie yogurt)
small handful of chow mien noodles

Makes 14 1/4 c servings at 69 calories each.

Mexican Bean Casserole

1 lb ground beef
2 tsp minced onion
1/4 c chopped green pepper
1 taco seasoning mix
2 c cooked rice
2 cans tomato sauce
2 cans kidney beans, drained and rinsed
8 oz sour cream
grated cheese
1 can olives, optional
tortilla chips

Brown ground beef, onion, and green pepper. Drain fat. Add taco mix and water. Cook rice. Add to meat mixture: tomato sauce, kidney beans, cooked rice, and olives (save enough to put on top). Put in 9x13 pan. Spread on sour cream and cheese and garnish with olives. Line pan with tortilla chips. Bake at 350 for 30 minutes or until bubbly. Serve with tortilla chips.

Healthier version:
Use only 1/2 lb ground beef and only 2 oz grated cheddar cheese. Calories with substitutions is 227 for 1/12th of casserole (not including tortilla chips).

Hearty Chicken Noodle Soup

3 c chicken soup stock or chicken broth (use 1/4-1/2 c more for a thinner soup)
2 t chicken soup base or 2 bouillon cubes
2 c chopped celery
2 c chopped carrots
3/4 c chopped onions
2 cans cream of chicken soup
1/2 c milk
2 c (1 lb) diced cooked chicken
1 8oz pkg egg noodles, precooked (4 c cooked)

Heat chicken soup stock and base. Add celery, carrots, and onions. Simmer until vegetables are tender. Add soup and milk. Add cooked chicken and noodles. Salt and pepper to taste.

Healthier version:
I use whole wheat noodles, low sodium chicken broth, and skim milk. Calories with substitutions is 128 per 1/2 c serving. Makes 9 cups.

Marie Adams' Craisin Almond Salad

1 lb bag romaine lettuce
1 lb bag spinach
3 stocks of celery, chopped into small pieces
1/2-1 full bag of craisins
1 small can mandarin oranges, drained
1 green apple, chopped
1 red apple, chopped
*2 oz bag slivered almonds (candied)
1 small container of freshly sliced strawberries
1 container of Briannas' Home Style Rich Poppy Seed Dressing (I only use 1/2-1 container.)

Toss all ingredients together and drizzle poppyseed dressing over salad just before serving.

*How to candy almonds:
Put almonds in a small frying pan with at least 3 heaping Tbsp of granulated sugar. Cook on low to medium heat until sugar carmelizes and coats almonds. Brown almonds. Do not add to salad until it is ready to be served.

Veggie Baked Ziti

3 1/4 C. (12 oz) uncooked ziti, cooked according to pkg directions
1 can (26 oz) chunky vegetable spaghetti sauce
1 can (14.5 oz) stewed tomatoes
10 oz sweet corn, or 1 can corn, drained and rinsed
1/3 C. chopped green peppers
1/2 - 1 C. grated cheese, optional


Mix all ingrediants together and put in 9x13 casserole dish. Cover and bake at 375 for 20 minutes or till bubbly. Makes 9 1/2 1C. servings.

***total calories without grated cheese:
1998 or 210 per serving

Potato Leek Soup

1 bundle of leeks (you can also use 1 bunch green onions)

1/2 lb butter

3 lbs potatoes (8-9)

about 3 C. chicken stock

1 C. cream

salt and pepper

Coarsley chop leeks just above the start of the green. In large saucepan saute leeks and butter until butter is melted. Add peeled, cubed potatoes. Add enough chicken stock to barely cover veggies. Boil till veggies are very soft. Puree and add cream, salt, and pepper to desired taste. Makes 8 1C. servings.

***For a healthier option use light half and half instead of cream and only 1/2 C. butter. With sunstitutions, only 239 calories per serving.