cooking spray

4 cups shredded zucchini

1 onion, chopped

1 (8.5 ounce) package dry corn muffin mix

2 large eggs, beaten

½ teaspoon salt

¼ teaspoon ground black pepper

8 ounces Cheddar cheese, shredded

Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with cooking spray.

Mix together zucchini, onion, muffin mix, beaten eggs, salt, and pepper in a large bowl until well combined. Stir in 4 ounces cheese. Spread evenly into the prepared baking dish. Sprinkle with remaining 4 ounces cheese.

Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center comes out clean, about 60 minutes.

1 pound bulk pork sausage

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

3/4 cup whole milk

1/4 cup chopped onion

1 tsp onion powder

1 tsp garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups thinly sliced peeled potatoes (about 1-1/4 pounds)

1-2 cup shredded cheddar cheese

In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, onion and garlic powder, salt and pepper.

In an sprayed 9 x 13-in. baking dish, layer half the potatoes, soup-sausage mixture and cheese,; repeat layers.

Cover and bake at 350° for 1-1/2 hours or until potatoes are tender.

2 tablespoons unsalted butter
1 medium yellow onion, finely chopped(18)
1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
2 teaspoons kosher salt, divided, plus more for seasoning
1 1/2 cups long-grain white rice
1 clove garlic, minced
2 cups low-sodium chicken broth
1 3/4 cups whole or 2% milk
Freshly ground black pepper
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup fresh or frozen peas
1 1/2 cups shredded sharp cheddar cheese, divided

Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion,
thyme, and 1/2 teaspoon of the salt, and cook, stirring occasionally, until the onion is softened,
about 8 minutes.
Add the rice and garlic and cook, stirring occasionally, until they smell toasty, about 1 minute.
Add the broth, milk, and remaining 1 1/2 teaspoons of salt, and season with pepper. Bring to a
boil, stirring occasionally so that the rice doesn't stick to the pot. Add the chicken, stir to
combine, and bring back to a boil. Reduce the heat to medium-low, cover, and simmer until the
liquid is absorbed and the rice is tender, about 15 minutes. (Add water as needed if the rice
absorbs it all before tender. If you'd like a browned top on the casserole, heat the broiler to high
now.)
Remove from the heat. Stir in the peas and 1 cup of the cheese. Taste and season with more salt
as needed. Sprinkle with the remaining 1/2 cup cheese, then cover again and let sit for the cheese
to melt and the rice to steam, about 5 minutes. (For a browned top, place under the broiler for a
few minutes until the cheese turns golden-brown in spots.) Serve immediately.

1 pound sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
¼ cup butter, melted
1 (16 ounce) container small curd cottage cheese
12 ounces mild Cheddar cheese, shredded
½ cup onion, shredded
8 eggs

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.

Heat a large, deep skillet over medium-high heat. Cook sausage in the hot skillet until evenly
browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Stir together shredded potatoes and butter in the prepared baking dish; lightly press mixture into
the bottom and sides of the dish. Mix together sausage, cottage cheese, Cheddar cheese, onion,
and eggs in a bowl. Pour over potato mixture.

Bake in the preheated oven until a toothpick inserted into the center of casserole comes out
clean, about 1 hour. Let cool for 5 minutes before serving

1 pound bacon, cut into small pieces
1/2 onion, finely chopped
1 clove garlic, minced
2/3 cup cornmeal
2/3 cup flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sour cream
1/2 cup butter, melted
1 egg
one 15-ounce can corn, drained
one 15-ounce can cream-style corn
1 1/2 cups sharp white cheddar
Chopped chives

Preheat the oven to 350 degrees. In a pan over medium heat, fry the bacon pieces until crispy.
Remove from the pan, but leave some of the bacon grease to sauté the onions. Add the onions
and a sprinkle of salt to the pan and cook until softened. Add in the garlic and cook for another
minute. Take the pan off the heat. Chop the bacon into bits.
In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl,
whisk the sour cream, butter, and egg until smooth. Then, stir in the corn, cream corn, the
onion mixture, half of the bacon. Add in the dry ingredients, and stir until just combined.
Pour into a greased casserole dish. Bake for 35 minutes. Remove from the oven and top with
the cheese and remaining bacon. Bake for another 5 minutes. Sprinkle chopped chives over the
top.

4 chicken breasts
2 – 3 T oil
2 T taco seasoning
1 can (4 oz) diced green chilis
1 can Rotel
1 can corn, drained
1 can black beans, drained and rinsed
16 oz Velveeta, cubed
Garnish: Cilantro – green onion

Preheat oven to 375*
Heat oil in oven proof skillet
Season both sides of chicken with taco seasoning, sear chicken until golden on both sides.
Pour Rotel and chilis over chicken evenly, then add the corn and beans.
Add the cubed cheese over top, cover with foil, bake 25 min or until
the internal temperature is 165*

1 tablespoon canola oil
1 lb. lean ground beef
1 pkg. taco seasoning mix
1 head lettuce cut in layers, then chopped
1 large tomato diced
1 large sweet onion diced
1 can hot chili beans drained and rinsed lightly
12 oz. sharp cheddar cheese shredded
1 9-1/4-oz. bag Fritos corn chips
1 cup Kraft Catalina salad dressing

Warm a large skillet over medium heat. Add the canola oil and swirl to coat the pan. Crumble the
ground beef into the skillet, cooking and stirring until no longer pink.
Drain off any grease, then add the taco seasoning packet and water (according to package) and
continue cooking per packet instructions. Keep warm until ready to serve.
Meanwhile, toss together the lettuce, tomatoes, onions, beans, and cheese.
Add the bag of Fritos, partly crushed, and toss with 1 cup Catalina dressing (add more dressing,
if desired). Serve immediately.
NOTES
Making the salad ahead of time? Once you've finished prepping and chopping, store the
ingredients separately in Ziploc bags or bowls with tight fitting lids. This will ensure the lettuce
doesn't get soggy from everything else in the bowl!
More veggies! Dice up a red bell pepper or cut an ear of fresh corn off the cob to add even more
goodness to this salad. If you like a bit more heat, prep a few fresh jalapeno slices too.

1 lb. ground turkey
1 large onion, chopped
3 cups salsa
1 15 oz can black beans, drained
1 15 oz can kidney beans, drained
12 corn tortillas
1 ½ cups sour cream
2-3 cups Mexican style grated cheese
Iceberg lettuce, shredded
Cherry tomatoes, cut in ½
Fresh cilantro, finely chopped
Tobasco, optional

Heat the oven to 400.
On medium heat, brown the meat with onions; drain. Drain the beans.
Stir in the salsa and beans into the meat mixture.
Wrap the 12 tortillas in a wet paper towel and microwave for 2 minutes until hot and soft.
Spray the bottom of a 9×13 pan. Lay 4 tortillas on the bottom of the pan (they will be
overlapping).
Cover with the meat mixture, sprinkle with cheese. Layer with 4 more tortillas.
Spread 1/3 of the sour cream over the tortillas and repeat the method above (tortillas, sour cream,
meat mixture, cheese), ending with cheese on the very top.
Cover with foil. Bake for 35-40 minutes or until casserole is heated through.
Let stand 5 minutes before serving. Garnish with shredded lettuce, tomatoes, and cilantro. Serve
with Tabasco sauce.

1 tablespoon unsalted butter
1 small onion, chopped
4 cups cubed cooked chicken breast
1 (15.25 ounce) can black beans, rinsed and drained
1 (15.2 ounce) can corn, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (4 ounce) can chopped green chilies
1 (4 ounce) package cream cheese
⅓ cup chopped fresh cilantro
2 cups shredded Cheddar cheese
1 (10 ounce) bag chili and cheese flavored corn chips (such as Fritos® Chili Cheese® Corn
Chips)

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 5
minutes.
Add chicken, beans, corn, cream of chicken soup, tomatoes and chiles (with juice), green chiles,
cream cheese, and cilantro.
Cook until cream cheese has melted, about 5 minutes.
Spread out 1/3 of the chips on the bottom of a 9×13 inch rectangular casserole dish. Top with 1/2
of the chicken mixture. Top
chicken mixture with 1/3 of shredded Cheddar cheese. Repeat the layer. Top the 2nd layer with
remaining 1/3 of the chips and remaining 1/3 of Cheddar cheese.
Bake in the preheated oven until cheese has melted and is lightly browned, about 30 minutes.
Remove from the oven, cover, and
Let sit for 30 minutes so it can set before cutting into squares.

1 pound cooked boneless skinless chicken breasts
1 cup cherry tomatoes, halved
8 ounces fresh mozzarella cheese, chopped into ½-inch pieces
¼ cup basil pesto
1 cup mayonnaise
¾ cup shredded parmesan cheese, divided

Preheat oven to 400˚F.
Lightly grease a 2-quart baking dish with cooking spray.
Shred cooked chicken breasts with two forks and transfer chicken to the baking dish. Set aside.
In a mixing bowl combine the basil pesto, mayonnaise, half of the parmesan cheese, salt, and
pepper; stir until well combined.
Add the pesto mixture to the chicken mixture in the baking dish and stir to mix it all together.
Arrange cherry tomatoes and mozzarella cheese over the chicken.
Sprinkle remaining parmesan cheese on top.
Bake for 20 to 22 minutes, or until golden brown on top.