Broccoli & Cheese Casserole {from Grace}

2 bags frozen broccoli
1 lb. Velveeta cheese
1 c. margarine
1 pack of ritz crackers crumbled

Cook broccoli in microwave until edible. Drain water, put into a 9x13 pan. Melt cheese and margarine together over med/low heat. Drizzle cheese on top of broccoli. Sprinkle crackers on top. bake for 15-20 minutes, at 350 degrees, or until bubbling.

Zucchini Bread

So it's obviously been a while...oops! I have still been trying new recipes, so perhaps now I will actually start posting a few! My friend gave me zucchini she grew in her garden, so I decided to try making zucchini bread. It was SO good...enjoy!

3 cups flour 1 tsp baking soda

1/2 tsp baking powder 2 tsp cinnamon

3 eggs 1/2 tsp salt

1 cup vegetable oil 2 cups sugar

2 cups grated zucchini 1 cup chopped pecans

1 cup chocolate chips (optional) 1 TBSP vanilla

*I used 1/2 cup oil and 1 cube butter

Preheat oven to 325 degrees. Grease and flour 2 - med size loaf pans. In a large bowl, whisk together flour, soda, baking powder, salt and cinnamon and set aside. In a separate bowl, beat eggs with electric mixer till light and fluffy. Add oil (and butter - I softened but not melted it) sugar, vanilla and zucchini and mix well. Fold in flour mixture, stirring just till moist; do not over mix. Add nuts and chocolate chips.


Pour batter into prepared pans, filling 2/3 full. Bake 40-50 minutes. Turn loaves out on rack to cool.

Week 8: Tomato Mozzarella Soup

I totally dropped the ball last week, so now tomato mozzarella soup is week eight instead of a bonus. Oops :)

1 can (26 oz) tomato puree
1 c. vegetable juice (such as V8)
1 c. chicken or vegetable broth
1/4 c. shredded fresh basil, plus 1 Tb. for serving
1 tsp. dried oregano
1 c. milk
Black pepper, to taste
1 c. shredded mozarella cheese

Place the tomato puree, vegetable juice, broth, 1/4 c. basil, and oregano in a medium-size saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes to let the flavors blend, stirring occasionally.

Add the milk to the soup and stir to combine. Continue simmering (don't boil) until heated through, 2 to 3 minutes. Season to taste with pepper. Pour the soup into bowls and top each with 1/4 c. cheese and a sprinkle of fresh basil.

My Review:
This recipe was okay. The tomato taste was a little too overwhelming for my liking. I'm not sure how to remedy that--add a little cream, perhaps? Ryan felt the same way. On the other hand, our picky 15-month old LOVED this soup. He gobbled it right down when I was sure he would turn his nose up at it.

And I couldn't find a small can of vegetable juice, so now have a huge tupperware full of it. What should I do with that???

Chicken Broccoli Casserole

1 package (10 oz.) chopped broccoli
4 cups cooked, chopped chicken
1 can cream of chicken soup
1/2 c. lowfat mayonnaise
1/4 tsp. curry powder
3/4 c. grated parmesan cheese, divided

Cook broccoli in boiling water according to package directions. Drain and spread in a baking dish. Mix chicken, soup, mayonnaise, curry powder, and half of parmesan cheese in a medium bowl. Spread chicken mixture over borccoli. Sprinkle the remaining cheese over top. Cover with foil and freeeze.

To prepare for serving, thaw and bake at 350* for 40 minutes. Remove foil, sire, and bkae for 20 more minutes.