Photo courtesy of CoffeeB

Servings two 9 x 5-inch loaves/16 slices each

INGREDIENTS:

4 cups all-purpose flour

1-3/4 cups sugar

1 (3.4 ounce) package instant lemon pudding mix

1-1/2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

4 large eggs

1-1/4 cups milk

1 cup canola or vegetable oil

3 tablespoons lemon juice

1 teaspoon lemon extract

2 cups shredded zucchini

1/4 cup poppy seeds

1 tablespoon grated lemon peel

INSTRUCTIONS:————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease two 9 x 5-inch loaf pans.

In a large bowl combine the flour with sugar, pudding mix, baking soda, baking powder and salt.

In another bowl whisk the eggs; add in milk, oil, lemon juice and extract; using a wooden spoon or spatula gently stir into dry ingredients just until moistened (do not over mix treat like a muffing batter).

Fold in the zucchini, poppy seeds and lemon peel.

Divide the batter evenly between the loaf pans.

Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

Photo courtesy of Misa

Taken from my “Favorites” folder!…

For a vegetarian option use vegetable broth instead of chicken broth

Servings 4

INGREDIENTS:

1 small carrot, peeled and finely diced

1 small onion, chopped (or use 1/2 medium onion)

1 large garlic clove, minced (garlic lovers can use more)

pinch cayenne pepper, optional

3 tablespoons butter

1 cup reduced-sodium chicken broth

1/3 cup uncooked long grain rice

1/2 teaspoon each salt and fresh ground black pepper

1 medium yellow summer squash, chopped

1 medium zucchini, chopped

INSTRUCTIONS:———————————–

In a saucepan coated with cooking spray heat butter oven medium heat.

Add on onion and diced carrot; cook until tender (about 3 minutes).

Add in garlic and cayenne pepper; cook 1-2 minutes.

Stir in the broth, rice, salt and pepper; bring to a boil,  reduce heat cover and simmer for 13 minutes.

Stir in the yellow squash and zucchini; cover and continue simmering 6-10 minutes longer or until rice and vegetables are tender.

I have made this a number of times using different flavors of stuffing mix I have to say I like the chicken-flavor the best, you can use whatever flavor you like, I would also recommend using low-sodium… a can of sliced drained or sauteed fresh mushrooms is also a great addition to this casserole

Servings 6

INGREDIENTS:

1  (10-3/4 ounce) can condensed cream of mushroom soup, undiluted

1 cup milk

1 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper

1 (6 ounce) package low-sodium stuffing mix (choose any flavor you like)

2 cups cubed cooked chicken breast

1/2 head fresh broccoli, cut into small florets then light steamed (about 2-1/2 cup)

1 celery rib, finely chopped

1-1/2 cups shredded Swiss cheese, divided

INSTRUCTIONS:——————————

Preheat oven to 375 degrees F.

Grease a 13 x 9-inch baking dish

In a large bowl combine the condensed soup with milk, garlic powder and black pepper until smooth and well blended.

Add the package of stuffing mix, chicken, broccoli, celery and 3/4 cup shredded cheese.

Transfer to a greased  baking dish.

Bake uncovered 20 minutes or until heated through.

Sprinkle with remaining 3/4 cup shredded cheese; bake 5 minutes longer or until cheese is melted.

Photo courtesy of missmanda

Servings 6-8

INGREDIENTS:

• Pastry for a double-crust 9-inch pie
• 4 medium zucchini, cut into 1/4-inch slices
• 1/2 pound ground beef
• 1 small onion, chopped
• 1/2 green bell pepper, seeded and chopped
• 3 tablespoons oil OR butter (do not omit otherwise the filling will be dry)
• 3 large garlic cloves, minced
• 1/2 teaspoon crushed chili flakes
• 1/2 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon each seasoned salt, fresh ground black pepper, dried oregano and dried parsley flakes
• 2 medium tomatoes, peeled and sliced

INSTRUCTIONS:————————————–

Line a deep-dish 9-inch pie plate with bottom pastry; trim even with edge of plate.

Arrange half of the zucchini slices in pastry shell; set aside.

In a large skillet,cook the beef with onion and green pepper over medium heat until meat is no longer pink; drain fat.

Add in butter or oil,  garlic and chili flakes continue cooking until the beef is lightly browned (about 10-12 minutes).

Stir in the bread crumbs, Parmesan cheese, seasoned salt and black pepper, oregano and parsley flakes.

Spoon half the ground beef mixture over the zucchini then repeat layers.

Arrange tomatoes over top.

Roll out remaining pastry to fit top of pie; place over filling.

Cut slits in top of pastry, then trim, flute and seal edges.

Bake in a preheated 350 degree F oven for about 50-60 minutes or until golden brown.

Let stand for 5 minutes before cutting.

Not only is this easy and delicious it’s a great way to use up left over chicken or turkey, you could also throw in some frozen peas and/or carrots

INGREDIENTS:

6 cups chicken broth, divided

2 (10-3/4 ounce) cans condensed cream of chicken soup, undiluted

1/2 teaspoon garlic powder

pinch cayenne pepper, optional (I like to add it in)

2 cups cooked rice (white or brown)

2-1/2 cups cooked cubed chicken or turkey

2 tablespoons cornstarch

1/4 to 1/3 cup fresh lemon juice

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————

In a large saucepan combined 5-1/2 cups chicken broth with condensed soup, garlic powder, cayenne pepper, cooked rice and chicken; bring to a boil.

Reduce heat and simmer for about 4-5 minutes.

In a small bowl combine cornstarch with remaining 1/2 cup chicken broth until smooth; slowly stir into simmering soup, cook and stir for about 2 minutes or until thickened.

Remove from heat; stir in lemon juice starting with 1/4 cup.

Season with salt and pepper to taste.

You will also find this recipe on Recipezazz.com

Servings 6-8

INGREDIENTS:

1 (21 ounce) can apple pie filling

1 teaspoon lemon juice

1 pastry shell ( fitted in bottom of a 9-inch pie plate)

1/2 cup all-purpose flour

1/3 cup packed brown sugar

2 teaspoons grated lemon peel

1/2 to 1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup plus 2 tablespoons chunky peanut butter

2 tablespoons cold butter

INSTRUCTIONS:—————————————

Fit unbaked pie pastry into a 9-inch pie plate.

Bake the pastry according to package directions.

Preheat oven to 400 degrees F.

In a bowl combine the pie filling with lemon juice, then spoon into the baked pie shell.

In a bowl combine the flour with brown sugar, lemon peel, cinnamon and nutmeg; cut in the peanut butter and cold butter until crumbly.

Sprinkle over the pie filling.

Bake for about 20 minutes or until the topping is lightly browned.

Taken from my “Favorites” file!

Test Kitchen Notes; this cake may be baked in two 8-inch pans to freeze one for later

Servings 12-15

INGREDIENTS:

1-3/4 cups sugar

1/2 cup canola oil

2 eggs, lightly beaten

2/3 cup unsweetened applesauce

1-1/2 teaspoons vanilla extract

2-1/2 cups all-purpose flour

1/2 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup low-fat buttermilk

2 cups shredded zucchini

1 cup miniature semisweet chocolate chips

1/2 to 3/4 cup chopped pecans, toasted (optional)

INSTRUCTIONS:————————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch baking pan.

In a large bowl beat sugar with oil for about 2 minutes.; add the eggs, applesauce and vanilla, then beat 2 minutes longer.

In a bowl combine the flour with cocoa powder, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended.

Stir in zucchini.

Transfer to baking pan.

Bake for 20 minutes.

Remove from oven then immediately sprinkle with chocolate chips and pecans.

Bake 10-15 minutes longer or until a toothpick inserted near the center comes out clean.

Cool on a wire rack.