Zucchini Casserole

I love zucchini season! This recipe always makes it into our summer line-up when the garden vegetables are in full swing. From my friend Greta, this is one we keep around!

Saute:

½ cup chopped onion

6 Tbsp. butter

¾ cup sliced carrots

Combine with:

2 ¼ cup herb or chicken stuffing mix

2 cans cream of chicken soup

½ c. sour cream

4 medium zucchini in ½” slices then cut in half (half-moon shaped)

Place in 9x13 baking dish and top with a little more stuffing. Bake at 350º for 40 minutes.

Chicken Fried Rice

I adapted this recipe from my friend, Dana. Boy howdy, is it a favorite around here! It's super easy to whip up and at least one of my kids could live on this alone. 

1 can cooked chicken breast (12.5 oz.), or cooked, chopped chicken breast

3 scrambled eggs

~1/2 c. thinly sliced carrots

½ onion, finely chopped or small handful dried onion

~¾ c. frozen peas

~1 tsp. fresh minced garlic

3-4+ cups cooked white rice

Soy sauce*

Drain chicken and add some soy sauce. Let sit while you prepare the rest.

Saute carrots and onions in a little olive oil until soft. (If using dry onions, add onions after carrots are cooked.) Add frozen peas and garlic until peas are cooked. Scramble eggs, chop up and add to carrot mixture. Stir in chicken and rice.  Serve with soy sauce.

*I substitute soy sauce for Bragg Liquid Aminos