Chicken Broccoli

4-5 chicken breasts, cooked & cubed
10 (oz) frozen broccoli steamed
1/2 c. mayo
1/2 T lemon juice
1 can creme of chicken soup
1/2 c. cheese
1/4 t. curry powder
cornflakes
butter

Mix the creme of chicken soup, mayo, lemon juice, curry powder and cheese. Layer the chicken, broccoli, and soup in a 9 x 13 pan. Crunch the cornflakes and mix with butter. Put cornflakes on top of chicken in pan. Bake at 350 degrees for 30 minutes.

Nana's Zucchini Bread

This is my Nana's recipe, shes the master of all bread making, but its SO delicious!
2 c. sugar
3 c. flour
1t salt
1t baking soda
1/2 t baking powder
3t cinnamon
3 eggs
2 c. grated zucchini
2t vanilla
1 c oil
1-1/2 c chopped walnuts

Mix all of the dry ingredients first, and then mix all of the wet in. Pour into greased and floured pans. (Or make them into muffins instead :)
Bake at 325 degrees for 1 hour, makes two loaves
For muffins make for roughly 20 minutes, or until toothpick inserted comes out clean fill cups 2/3 of the way full

Cheese Soup

I just have to start out by saying.. this is my absolute favorite soup in the entire world. No really. Since I was a little girl its always been my favorite. I always double the recipe so I can have leftovers that last me an entire week. However, now that I'm married... I am lucky if the soup lasts until lunch the next day :) If I had a bigger pot it would be tripled. We compete for the fridge over it. Its to die for.

2 c. boiling water
2 c. pealed and shredded potatoes
1/2 c carrot slices
1/2 c sliced celery
1 c. ham diced
1/4 c margarine
1/4 c flour
2 c. milk
2 c. shredded cheddar cheese
salt and pepper to taste

Combine water, vegetables, ham and seasonings. Cover and simmer until vegetables are tender. Add margarine. Mix in a bowl 1/4 c flour and 1/2 c. milk until smooth. Add the remainder of the milk and pour into the vegetable mix. Stir until thick. Add cheese. Don't boil, just stir until melted. Serve. (Always is really hot, but just throw in an ice cube into your bowl and you're good to go!) can also garnish the top with green onions and bacon bits.

Chinese Sauteed Green Beans (SO GOOD!)

Let me first start by saying that I hate green beans. Hate hate them. and peas. I wont touch them for the life of me. This recipe however... I absolutely love. Its the only way I will eat them, when they're around... they don't even last 3 minutes.

1 T soy sauce
2 T olive oil
1 T honey
1 T minced garlic
1 T unsalted butter (or just normal butter, still works fine)
12 oz green beans trimmed

Combine soy sauce, honey, and 1 T water in a small dish. In a 10 inch saute' pan heat the butter with the olive oil over med-high heat. When the butter is melted add the green beans and 1 t salt-coat well with this mixture. Cook, turning beans occasionally, until well browned, shrunken, and tender- 7-8 minutes. (Butter will have turned dark brown). Reduce heat to low, add the garlic and cook , stirring constantly (15-20 seconds) until the garlic is softened and fragrant. Carefully add the soy mixture (make sure to scrape the honey off the bottom). Cook, stirring until the liquid is glazey (30-45 seconds.) Transfer the beans to a serving dish, and pour the extra glaze on top.

Stuffed Peppers

6 large green peppers
1 lb ground beef
1 T minced onion
1 c. cooked rice
few drops of Worcestershire sauce
1 can (15oz) tomato sauce
3/4 c. shredded mozzarella
dash of basil
sprinkle of oregano and garlic

Cut thin slice off the top of the peppers and remove the insides. Wash. Cook peppers in hot water for 5 minutes. Drain. Cook and stir ground beef and onion until brown. Drain. Stir in rice, garlic, powder, basil, oregano, and worcestershire sauce. stir in 1 c of the tomato sauce. Heat through.

Stuff each pepper with the beef mixture. Stand upright in an ungreased square baking 8x8 dish. Pour the remaining tomato sauce over the peppers. Cover the dish and back at 350 degrees for 45 minutes. Uncover. Bake 15 more minutes. Sprinkle with mozzarella cheese.