Chicken Zucchini Casserole

4 chicken breasts, cooked and cubed (if I am in a hurry I just add a large can of canned chicken)
4-6 cups zucchini (I usually add some yellow squash)
1 cup diced onion
1 cup thinly sliced carrots
1 cup sour cream
1 can cream of chicken soup
1/2 cup melted butter
2 cups herb seasoned stuffing
2 cups grated cheese
Directions: Steam veggies together until just tender. Make sure not to overcook since they'll have more time to soften in the oven. Layer veggies in a 9X13" pan. Add chicken. Mix sour cream and soup together, pour over chicken. Bake at 350 for 20 minutes. While it's baking, melt the butter in a small bowl, stir in stuffing and grated cheese. After 20 minutes in the oven, cover the casserole with the stuffing mixture and bake for another 10 minutes. (Total cooking time 30 minutes.) Usually when I make it I use 1/4 cup melted butter and mix it with about 2 cups of bread crumbs so its not quite as rich but still very delicious. My kids love it!

Noodle Stir-Fry

This is a recipe from one of my Our Best Bites cook book. It is easy and delicious and a great way to use some veggies from the garden.

1 (12 oz) package linguine noodles (whole wheat or regular)
2-3 tsp olive oil
1/4 cup soy sauce
2&1/2 Tbsp brown sugar
2&1/2 Tbsp rice wine vinegar
2 Tbsp Asian sweet red chili sauce (available in the Asian foods isle)
1 Tbsp dark sesame oil
1-2 Tbsp canola or peanut oil, divided
1 small red onion, sliced
4 cloves garlic, minced or pressed
2 Tbsp fresh ginger, minced or pressed
1 cup fresh or frozen green sugar snap peas, snow peas, edamame, or green beans
1 medium zucchini, julienned or chopped (sometimes I throw in yellow squash too.)
1 large or 2 small orange, red and or yellow bell peppers, seeded and sliced
Grilled chicken, shrimp, or steak, optional
Black sesame seeds, chopped cilantro, or lime wedges, optional
1-Bring a large pot of salted water to a boil. Add noodles and cook al dente. When noodles are cooked, drain them and toss in olive oil.
2-Whisk together soy sauce, brown sugar, vinegar, chili sauce, and sesame oil. Set aside.
3-While noodles are cooking, heat canola or peanut oil in a large skillet over high heat. When the oil is hot, add sliced onion, garlic and ginger. Stir fry 1-2 minutes or until fragrant, but garlic isn't burning. Add peas (edamame or beans) and stir-fry about 30 seconds. Add zucchini and peppers and stir-fry another 30 seconds or until veggies are crisp-tender. Add noodles and stir-fry until they are well combined with the vegetables. Give sauce a quick whisk and then drizzle it evenly over noodles and stir-fry entire mixture about 30-60 seconds or until everything is well coated in the sauce. Serve immediately.
4-If desired, add grilled meat to this dish, or garnish individual servings with black sesame seeds, chopped cilantro, and lime wedges.

Chocolate Zucchini Cake

This is Mom's recipe that she makes. It is the best one out there. Last year I didn't have this recipe so I just tried one out of a book that I have. Never again. It was no where as yummy as Mom's recipe. Many of the recipes call for nutmeg or cinnamon. I know you can leave them out but still the cake just isn't as good. Also nothing top the icing that seeps into the warm cake and keeps it moist.
Chocolate Zucchini Cake
3 eggs
2 c. sugar
1 c. oil
1/2 c. milk
2 c. grated zucchini (raw)
1 tsp. salt
2 1/2 c. flour
1 tsp soda
1/4 tsp. baking powder
1/2 c. cocoa
1 tbsp. vanilla
Combine ingredients and pour on greased floured cookie sheet with sides. Bake about 25 mins. at 375.
Icing
1 cube margarine
4 tbsp. cocoa
6 tbsp. cream or canned milk
Bring above ingredients to boil. Add 1 lb. powdered sugar (2 1/3 cups), 1 tbsp. vanilla and 1 c. nuts. Spread on warm cake.