Broccoli Casserole

2 (10 ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup sharp cheddar cheese, grated
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 eggs, light beaten
2 cups crackers, crushed
2 tablespoons butter, melted

Preheat oven to 350°F
Spray a 13 x 9 inch baking dish with cooking spray.
In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs.  Mix well.
Place the mixture in pan.
Top with crushed crackers and pour the melted butter evenly over crackers.
Bake for 35 minutes or until set and browned.

 

Roasted Brussel Sprouts with Garlic Aioli

20 brussels sprouts cut into wedges
Cooking oil
salt & pepper
6 Tbsp mayonnaise
1/4 tsp minced garlic
1 tsp lemon juice

Preheat oven to 400 degrees. Place brussels sprouts on a baking sheet and drizzle with oil. Crack some fresh salt & pepper to taste and mix around the brussels sprouts on the pan to ensure they all get nicely coated in the oil. Bake for 15 minutes or until golden brown on at least one side. While the brussels sprouts are
roasting, mix together mayonnaise, garlic and lemon juice. Serve alongside the finished brussels sprouts.

 

Chocolate Zucchini Cake

1/2 c. margarine                          
1/2c. Sour milk
1 3/4 c. sugar          
2 1/2 c. flour
2 eggs                                     
1 t. salt
1 T vanilla
1 t. baking soda
2 c. shredded zucchini
1/4 c. cocoa powder
1/2 c. oil

Grease and flour 13x9 pan.  Preheat oven to 325.  Mix all ingredients and spread into prepared pan.  Cover with 3/4 c. chocolate chips and 3/4 c. chopped walnuts.  Bake for 1 hour.

Good to eat as a snack cake or omit the nuts and top with your favorite frosting.

 

Ultra Crispy Roasted Potatoes

Microwave quartered
 potatoes for 10 minutes.

Drain water. Drizzle a fair amount of olive oil over the potatoes, gently toss the
potatoes, and sprinkle with oregano.

Put in a hot oven 450 degrees for about
20-25 minutes until crispy.
Our family omits the oregano.  Tastes great with a little fresh garlic too.

 

Roasted Carrots with Brown Sugar and Dill

2 pounds carrots, cleaned/peeled & halved
4 tablespoons salted butter
3 tablespoons brown sugar
2 tablespoons fresh dill, chopped

Preheat oven to either A) 425ºF or B) 325ºF*
To make the sauce, in a microwave safe bowl add brown sugar and butter. Microwave for 45 to 60 seconds until butter is melted. Whisk butter and sugar until fully combined. Add in the fresh dill and whisk to
combine.
Add carrots to a 9x13 inch baking dish. Drizzle sauce over the carrots and toss carrots until fully coated.
Cover with aluminum foil and transfer to the oven.
Bake at A) 425º for 40 minutes, tossing halfway though, uncovering and baking another 10 minutes until carrots are done to your liking. OR B) 325º for 60 minutes, tossing halfway though, uncovering and baking another 15-20 minutes until carrots are done to your liking.
Remove from oven, sprinkle lightly with sea salt if wanted, serve
immediately.

 

Zucchini Lasagna

1 lb. 93% lean ground beef
1-1/2 teaspoon kosher salt
1 tsp. olive oil
1/2 large onion chopped
3 garlic cloves minced
1 (28 oz. can ) crushed tomatoes
2tbsp. chopped fresh basil
black pepper to taste
3 medium zucchini sliced 1/8" thick
1 1/2  part-skim ricotta
1/4 cup Parmigiano Reggiano
1 large egg
16 oz. (4 cups) shredded part-skim mozzarella cheese

In a medium sauce pan, brown meat and season with salt. Drain in colander  to remove any fat. Add olive oil to the pan and saute' garlic  and onions about  2 minutes. Return the meat to the pan, add tomatoes, basil, alt nd pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.

Zucchini Crabcakes

21/2 cups of grated zucchini
1 egg beaten
2 tablespoons melted butter
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all purpose flour
1/2 cup vegetable oil for frying


In a large, combine zucchini, egg, and butter. Stir in bread crumbs, minced onion, and Old Bay. Mix well. Shape mixture into patties. Dredge in flour. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
 

Cheesy Bacon Stuffed Mini Peppers

6 mini peppers halved seeded and membranes removed
4 oz. cream cheese
2 T. green onion
4 slices bacon cooked and crumbled
1/2 tsp. garlic powder
1/2 cup shredded cheddar cheese + extra for topping
1 tsp. Worcestershire sauce

Preheat oven too 400. Spray cookie sheet with nonstick spray. In a small bowl beat together cream cheese, green onion, bacon, garlic powder, cheese and Worcestershire sauce with an electric mixer until smooth.
Fill each pepper half with a heaping tablespoon of the mixture. Place on cookie sheet and sprinkle with extra cheese. Bake 10-12 min., until cheese is melted & bubbly & pepper have softened. Allow to cool slightly before eating.